Tuesday, February 2, 2010

Picadillo with Sauteed Almonds

Picadillo bowl

Picadillo is a Cuban dish.  This recipe is probably not very authentic but it makes for one delicious meal.  I have adapted it from a wonderful cookbook called: The 150 Best Slow Cooker Recipes.  My friend Marieke gave me the book as a gift years ago and I have been putting it to good use ever since.

This is ideal for a family meal or for company.  The leftovers are only enhanced the next day as the flavors mingle together and the ingredients become good friends.  Leftovers are rare when I make Picadillo, though:  it's just too delicious.

I made it with buffalo meat instead of my usual grass-fed beef.  Although I usually make it in the slow cooker, this time I made a few changes to try it on the stovetop.  It turned out beautifully!

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Picadillo plate close-up

Picadillo with Sauteed Almonds (serves 6)
Serve this wonderful dish with brown rice and sauteed greens.  I especially love sauteed collard greens with garlic.

1 tbsp olive oil
2 lbs ground buffalo  (or lean grass-fed beef)
2 tbsp of minced garlic
2 tsp oregano leaves
1 tsp sea salt
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1 bay leaf
1 can 6 oz tomato paste + 1 can-worth of hot water
2 tbsp red wine vinegar
12 pimiento-stuffed olives, halved
1/2 cup slivered almonds
1 tsp olive oil

  • Heat 1 tbsp olive oil in a large pot and brown the meat under medium to high heat.
  • Add the garlic, oregano, salt, cinnamon, cloves, bay leaf, tomato paste and water, red wine vinegar.
  • Mix well, bring to a boil, and reduce the heat to a simmer and cover.
  • Simmer for 20 minutes
  • Add the olives and continue simmering for 10 more minutes.
  • In a small pan, heat the 1 tsp of oil and add the almonds.  Saute until golden and remove from the heat immediately.
  • Sprinkle sauteed almonds on meat mixture and serve immediately.
Printable Recipe

Picadillo in plate


Sophie said...

Picadillo is instant yummy comfort food! One of my favs--whenever I run out of ideas when it comes to ground meat, picadillo is always the choice. Love the many flavors in this one. It's good to see you blogging :D.

Marysol said...

Oh Jupiter! I haven't had Picadillo since the day my mom retired and moved to Florida...it's the law, you know.

At any rate, I loved her Picadillo, but I've yet to make it.

In Cuba, Picadillo is made similarly to your lovely dish. Unfortunately, ground buffalo is not readily available on the island.
Cubans also typically use olives and raisins in their Picadillo—the latter—I could happily live without.
And I'm intrigued by your clever addition of almonds.
This looks muy delicioso!

GF Gidget said...

My Cuban grandfather in-law would love it!

Alexa said...

Thank you Sophie!

I am not much into the raisin thing either... but almonds add a nice crunch. Your mom should get out of retirement to cook for you. Then again...Florida is so warm...

GF Gidget,
Does he cook for you?

Sophie said...

What a grand & ooh so tasty dish!!

The full plate looks as a nice dinner! Yum!

Carrie said...

Awesome! Picadillo has been on my list of foods that I want to try...I think I'll give this one a shot. It looks great!

Carrie said...

I tried this recipe earlier this week and it was fabulous! It was my first time trying picadillo, and my husband and I really loved everything about it. Such great flavors, and the almonds on top were perfect. Thanks for sharing!

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