Ingredients
2 medium onions, chopped
1 large green pepper, diced
1/4 cup olive oil
2 lb ground round
6 small tomatos (or 1 8-ounce can)
2 tsp salt
2 each cloves garlic, minced
1 black pepper, to taste
1 tbsp brown sugar
1/4 cup vinegar
1/4 cup pimiento-stuffed green olives, chop, ped
1/2 cup raisins
1 tbsp capers
1/2 cup red wine, tomato juice or bouillon
Directions
Brown onions and green pepper in olive oil. Add meat, chopped
tomatoes, salt, garlic and black pepper and stir frequently to break
up and large chunks. Add remaining ingredients and simmer slowly
until meat is tender and flavors have developed, about 30 minutes.
Serve with rice. Miami Cuban Picadillo
Servings: 1 servings
Miami Cuban Picadillo Recipe brought to you by Recipe Ideas
Categories: Cuban; Mexican; Vegetable
The History of Recipes
Written cooking instructions as a concept can be traced far back into history, at least as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. However, mostly, these old cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the oldest recipe discovered so far, according to experts is a collection of ancient tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated and blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius compiled some scripts detailing recipes cooked by his fellow Romans. In his publication, Apicius recounts how the meals were separated into starters, main meal and afters, a style of dining still practiced today. Additionally, he recounts how the Roman chefs were skilled in the use of many herbs and spices, including a few that will be familiar to modern cooks such as bay, mint and dill. Over the following few centuries, the rich and powerful families of the West competed to offer the best banquets, and because of this the best cooks and their recipes became highly prized. Notwithstanding that, it was during the 19th century that cooking and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collating, verifying, and publishing recipes for their fellow cooks to enjoy. By the arrival of the twentieth century, cookery books were in great demand, due to higher levels of literacy, people having more spare time and disposable income. |
We hope you enjoy this Miami Cuban Picadillo recipe.
