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
Written recipes as an idea can be found back into distant history, in truth as far back into recorded history as the Egyptians, and potentially, even further back. Interesting though that is, sadly, these ancient cook books were just primitive pictorial, hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the most ancient recipe in existence, according to experts is a series of stone tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `blissful`. During the time of the Romans a Roman scholar, called Apicius, assembled some scrolls which described recipes prepared by his fellow Romans. In his scrolls, he describes how the meals were separated into starters, main meal and desserts, a style of dining still practiced today. He also informs us how the Roman cooks were skilled in the use of many different spices and herbs, including a few that will be familiar to modern cooks for example thyme, rue and parsley. Later on, in the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from Arab cooking, including spices like coriander, parsley, and basil. These new foods and tastes was responsible for an eruption in recipe books, many of which are kept safe in academic collections. The arrival of TV brought us celebrity chefs and the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting us all to access massive numbers of recipes like those on this site. |
We hope you enjoy this Picadillo Con Alcaparras (Picadillo With Cape recipe.
