Tonight's dinner, served over rice, in honor of National Olive Day. This will be the 43rd time we have made this starting back in 1994
Picadillo
(Ground beef Cuban Creole Style)
2 lbs. ground beef
1/4 cup olive oil
1 lg. green bell pepper blended
2 TB. Badia Complete Seasoning
6 ripe tomatoes, blended or 1 cup tomato sauce
1/4 cup capers
1/4 cup green OLIVES, sliced
1/2 cup raisins
1 cup red wine
1 cup early peas with its liquid
salt to taste
Mix all ingredients, except peas, in a pot with hot oil. Stir well, cover and cook over medium heat for thirty minutes. To reduce sauce, uncover and cook longer. Add the peas before serving.
Source: Badia booklet
Picadillo
(Ground beef Cuban Creole Style)
2 lbs. ground beef
1/4 cup olive oil
1 lg. green bell pepper blended
2 TB. Badia Complete Seasoning
6 ripe tomatoes, blended or 1 cup tomato sauce
1/4 cup capers
1/4 cup green OLIVES, sliced
1/2 cup raisins
1 cup red wine
1 cup early peas with its liquid
salt to taste
Mix all ingredients, except peas, in a pot with hot oil. Stir well, cover and cook over medium heat for thirty minutes. To reduce sauce, uncover and cook longer. Add the peas before serving.
Source: Badia booklet