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Alegria · Kate Spade

Picadillo

e_doli · Dooney & Bourke

i don't remember the one that was posted on FH, but i have a great recipe for green plantain and heart of palm picadillo. let me know if you want it.

Alegria · Kate Spade

of course I would love to have it.

Karina · Chanel

http://www.recipezaar.com/r/q=picadillo

Farrah · Marc Jacobs

Actually, I posted a recipe for Picadillo for JMR. She said that she and her hubby enjoyed it, so yay! Here it is:

1 large baking potato (cleaned, peeled, cubed)
1 large green pepper (cleaned, cubed)
1 lb of ground beef, sirloin or turkey (I use the 96% lean ground sirloin)
2 small cans of tomato sauce or 1 large can of tomato sauce
Water - if you use the two small cans fill those with water, if you use the large one fill that
Salt and Pepper to taste

Brown meat in a large pan and drain. Add all ingredients to the pan and bring it to a boil. Cover, reduce heat and simmer for 35 to 45 minutes, stirring occassionally.

Serve with flour torillas or over Spanish Rice. For Spanish Rice I use the Rice-A-Roni and it is REALLY tasty. It calls for a can of tomatoes and I use the Del Monte petite diced ones.

Shoot me an email if you need any help!!

Vanessa · Kate Spade

We just made picadillo yesterday! Here's another option if you're looking for something different. The way I make it is with ground beef, diced potato, fresh tomatoes, a fresh diced onion, a bay leaf, and garlic. Green olives and raisins to taste.
If I'm trying to save time I use the Mexican-style canned diced tomatoes instead of fresh and it tastes almost as good. HTH!

-- Edited by Vanessa at 14:32, 2004-12-29

e_doli · Dooney & Bourke

this recipe is from my costa rican "mom", Yessi, who was an awesome cook.

picadillo with heart of palm and green plantain

2 green plantains, *precooked and chopped

1 can (300-500 grams) heart of palm, chopped

2 tomatoes, chopped

1/2 large onion, chopped

2 cloves garlic, minced

1/2 red or green pepper, chopped

1 tbls. cilantro

1 tbls. salsa lizano **

1 1/4 tsp. curry powder

1/4 tsp chicken boullion powder

in a large pan saute onion, garlic, and pepper until a little soft. add tomato and cilantro, cook until tomato is soft. add *precooked* plantains and heart of palm and mix well. cook a few minutes and add lizano, curry, and boullion. cook until warm.

*precooking the plantains is a step i have forgotten a couple times. to cook them, peel and chop, then boil them until they are soft.

** salsa lizano is an incredible condiment from costa rica. it's kind of curry tasting, a little spicy and sweet. it's on every table there, next to the hot sauce. unfortunetly, it is almost impossible to find here. i always bring back gallons of it, but when i run out i have found two things that are close -- HP Curry sauce, which is sold in the section of the supermarket that has imported british stuff (it's in a square, glass, ketchup like bottle), or the Tropical Pepper Company makes a Tropical Tico papaya curry sauce which is close to lizano. if you can't find it you can leave it out - the picadillo will taste good anyway.