First recipe from Estefan Kitchen, authentic cuban recipes from the world-reknowed restaurants of Emilio Estefan and Gloria Esterfan! What this book lacks is a glossory for the ingredients used, thank goodness for Ms Google!
Emilio explains that variations of this dish are found across Latin America and one of the key differences between Cuban-style is the usage of pimento-stuffed Spanish olives in his recipe! It also called for raisins and capers, in addition to pimento-stuffed olives. I skipped the raisins (cos hubby dislikes them) but went with the capers!
This dish is traditionally served over rice, but the only thing I have in the pantry with the word 'rice' was my packet of Vietnamese 'rice noodles' - so that is what I paired it with! More fusion!
And by addition of a fried egg, the dish became 'picadillo a caballo' or 'picadillo on horseback' - interesting, yes?
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Picadillo (minced ground beef creole) ~ recipes starting from page 86, till page 89 of:
Estefan Kitchen!
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I am co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours. If you are like, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that. Join us at Cookbook Countdown!
1 comment:
Interesting pairing with the rice noodles! :)
Did not know that they have a restaurant!
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