CLASSIC CUBAN-STYLE PICADILLO
Here is a classic Cuban recipe for ground beef that is typically eaten over white rice. It can also be used as a filling for tacos or empanadas. It's delicious with fried ripe plantains.
Provided by Amalloch
Categories World Cuisine Recipes Latin American Caribbean
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir garlic, onion, and green bell pepper in the hot oil until softened, 5 to 7 minutes.
- Crumble ground beef into the skillet; cook and stir until browned completely, 7 to 10 minutes.
- Stir olives, raisins, capers, tomato sauce, sazon seasoning, cumin, sugar, and salt through the ground beef mixture.
- Cover the skillet, reduce heat to low, and cook until the mixture is heated through, 5 to 10 minutes.
Nutrition Facts : Calories 349.7 calories, Carbohydrate 23.8 g, Cholesterol 74.3 mg, Fat 18.5 g, Fiber 2.4 g, Protein 23.7 g, SaturatedFat 6 g, Sodium 3571.8 mg, Sugar 16.6 g
5 NINTH'S CUBANO
The chef Zak Pelaccio went deep on the ubiquitous Cubano, and came up with this voluptuous, assertive sandwich of velvet-tender pork, salty cheese and crunchy, fiery bites of pickled jalapeño. It takes some time to make and assemble all the ingredients, but a fair amount of it can be done ahead of time and the result, served for a weekend dinner or afternoon feast, is deeply complex and endlessly delicious.
Provided by Melissa Clark
Categories lunch, project, main course
Time 30m
Yield 4 sandwiches
Number Of Ingredients 16
Steps:
- At least 2 days before serving time, prepare jalapeños, if desired: place peppers in a heatproof bowl. In a saucepan, warm vinegar, onion and salt over medium-low heat for 5 minutes, stirring to dissolve salt. Pour liquid over jalapeños and let cool to room temperature. Cover and refrigerate for at least 2 days and up to 2 weeks.
- To make aioli in a food processor combine egg yolks, garlic and mustard. With motor running, add oils in a slow, steady stream. Blend in the lemon juice and salt. Refrigerate until ready to use.
- When you are ready to make sandwiches, seed 2 jalapeños and cut lengthwise into thin strips (alternatively, you can use purchased pickled jalapeños). Warm roasted pork in a microwave or small skillet. Spread the inside of the baguettes with aioli. Divide remaining ingredients (except oil) among 4 sandwiches, layering cheese, jalapeños, prosciutto and pork. Top with remaining baguette half.
- Heat a large skillet over high heat. Place a second skillet, preferably a cast-iron one, over high heat at the same time (it should be slightly smaller than the first skillet). When pans are very hot, add oil to the larger skillet. Place each sandwich in oil (cut sandwiches in half if they do not fit), and press second skillet on top, weighing it down with a heavy item to flatten. Cook until bread is golden and cheese is melted, 1 to 2 minutes a side.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 12 grams, Carbohydrate 20 grams, Fat 17 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 4 grams, Sodium 540 milligrams, Sugar 2 grams, TransFat 0 grams
CUBANO CHICKEN WITH SPICY CURRANT PICADILLO
Make and share this Cubano Chicken with Spicy Currant Picadillo recipe from Food.com.
Provided by BonnieZ
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- COMBINE jerk seasoning, cumin and paprika in small bowl.
- Stir in 1 1/2 tablespoons oil to form a paste.
- Rub paste over both sides of chicken.
- Heat remaining oil in large nonstick skilled over medium heat until hot.
- Add chicken; cook for 5 minutes.
- Turn, continue to cook for 4 minutes.
- Transfer to a plate; cover and keep warm.
- ADD onion and bell pepper to skillet.
- Cook, stirring frequently, over medium high heat for 3 minutes.
- Add jelly, Worcestershire sauce, vinegar and Tabasco sauce.
- Cook until jelly melts, about 1 minute.
- Add tomatoes, olives, currants and capers; cook for 3 minutes.
- Reduce heat to medium; return chicken to skillet and turn to coat.
- Cover, and continue to cook until chicken is cooked through, about 10 minutes.
- TRANSFER chicken to serving plates; top with Currant Picadillo mixture.
- Sprinkle with chopped basil.
- Garnish with basil and lemon wedges.
Nutrition Facts : Calories 380, Fat 10.2, SaturatedFat 1.7, Cholesterol 75.5, Sodium 279.7, Carbohydrate 47.4, Fiber 2.3, Sugar 33.7, Protein 26.3
NUEVO CUBANO CHICKEN WITH LINDSAY® SPANISH OLIVE PICADILLO SALSA
A simple stovetop meal prepared in under an hour. Jerk-seasoned chicken is pan-seared, then simmered, with tomatoes, capers, Lindsay® Spanish Olives Stuffed with Pimiento, and sweet, plump raisins for a unique olive 'salsa'.
Provided by Allrecipes Member
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a large non-stick skillet over medium heat until hot. Add chicken; sprinkle half of the jerk seasoning over chicken. Cook 4 minutes. Turn; sprinkle remaining jerk seasoning over chicken. Continue to cook 4 minutes. Transfer to a plate; set aside.
- Add onion, bell pepper and garlic to the skillet; cook 3 minutes, stirring occasionally. Add tomatoes, olives, raisins, capers and Worcestershire sauce. Increase heat to medium-high and simmer 5 minutes. Return chicken to skillet, turning to coat. Continue cooking until chicken is fully cooked, about 5 minutes. Transfer chicken to serving plates; top with olive mixture and serve with desired toppings. Makes 4 servings.
Nutrition Facts : Calories 335.9 calories, Carbohydrate 27.8 g, Cholesterol 71.9 mg, Fat 13.3 g, Fiber 3.1 g, Protein 28.4 g, SaturatedFat 2 g, Sodium 1283.6 mg, Sugar 15.5 g
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