Ingredients
1/4 cup olive oil
2 lb ground beef - (chuck or top round)
1 small onion, finely chopped
1 large ripe tomato, peeled, seeded, - and fin
1 garlic clove, minced
1 bay leaf
1 tsp crushed oregano
3 oz bottled capers
8 pimiento-stuffed olives
2 tbsp wine vinegar
3 tbsp tomato sauce
1/4 cup burgandy wine
2 drop hot sauce (more to taste)
1/2 tsp brown sugar
1 dash nutmeg
1/4 cup water
1 salt if needed
Directions
Use a large skillet with cover. Heat olive oil and brown beef in hot
oil until red of meat disappears. Combine onion, green pepper,
tomato, garlic, bay leaf, crushed oregano, and capers. Add to meat in
skillet. Mix well and cook covered for about 10 minutes on moderate
heat. Cut olives into thin rounds. Add to the meat mixture together
with the vinegar, tomato sauce, burgandy wine, hot sauce, sugar, and
nutmeg. Stir well and cook 5 minutes, uncovered. Now add the water
and mix well. Correct seasoning. If salt is needed, add it at this
point (the salt released from the olives may be sufficient for your
taste). Cover the skillet and cook at low heat for approximately 30
minutes, or until most of the liquid is absorbed. If the liquid is
not absorbed sufficiently at the end of 30 minutes, cook uncovered
until liquid evaporates. Serve over long grain white rice and ripe
fried plantains if available.
Servings: 6 servings
Picadillo Con Alcaparras (Picadillo With Cape Recipe brought to you by Recipe Ideas
Categories: Mexican; Vegetable
The History of Recipes
Recipes as an idea can be tracked way back into antiquity, at least as far back as early Egypt, and maybe further still. Having said that, in the main part, these old cook books were just very basic hieroglyphic recipes for meal preparation.
Interestingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, are some ancient tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. Closer to modern times, we have two interesting recipe books dating from the fourteenth century - a recipe book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are nothing to do with the indian curry that is familiar to us all today, but instead accounts of the types of meals prepared by the cooks of the rich people of the period. In the fifteenth century, knights returning from the crusades brought us many new spices and herbs from middle-east cuisine, including spices like coriander, parsley, and basil. The introduction of these new foods and spices created an outbreak in books on cookery, most of which are kept safe in private cookery archives. During the succeeding few hundred years, the rich families of Wesstern Europe tried to serve up the most exotic banquets, and because of this the best chefs and their recipes were highly sought after. Notwithstanding that, it was during the 1800s that cookery and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, verifying, and publishing recipes of the day. Like it or not, the introduction of television brings us celebrity TV chefs and the accompanying recipe books. And that brings us to the present day and the invention of the internet, allowing us all to search through thousands of recipes such as those found on our web site. |
We hope you enjoy this Picadillo Con Alcaparras (Picadillo With Cape recipe.
