0 (0)

Category: Main courses

Marilyn Horne's Picadillo

Can't decide what to pack for a picnic at the Hollywood Bowl? Just buy a copy of "The Hollywood Bowl Cookbook: Picnics Under the Stars" and be ready for the concert season, which starts June 28. The book contains recipes ... Read more

Total time: 1 hour, 40 minutes | Serves 6
Note: Mezzo-soprano Marilyn Horne says this picadillo can be served cold or at room temperature as well as hot. Ground turkey can be substituted for half the beef.
  • 1/3 cup dried currants
  • 2 tablespoons oil, divided
  • 1 cup finely chopped onion
  • 1 tablespoon finely chopped garlic
  • 1 cup chopped green bell pepper
  • 2/3 cup stuffed green olives
  • 1 (3-ounce) jar capers, drained
  • 2 1/2 tablespoons vinegar
  • 1 teaspoon freshly ground pepper
  • 1/3 teaspoon ground cloves
  • 1/4 teaspoon cinnamon
  • 1 bay leaf
  • Hot pepper sauce
  • Salt
  • 2 pounds ground beef
  • 4 cups chopped peeled tomatoes
  • Hot cooked rice, for serving

Step 1Place the currants in a bowl, cover with warm water and let stand 30 minutes. Drain.

Step 2Meanwhile, heat 1 tablespoon of oil in a skillet over medium heat. Add the onion, garlic and bell pepper and cook until tender, stirring constantly, 4 to 5 minutes. Stir in the olives, capers, vinegar, pepper, cloves, cinnamon, bay leaf, and hot pepper sauce and salt to taste. Cook, stirring frequently, for 10 minutes.

Step 3Heat the remaining 1 tablespoon of oil in a Dutch oven over high heat. Add the ground beef and cook until browned, stirring to break up the lumps, 5 minutes. Drain. Stir in the olive mixture, drained currants and tomatoes and mix well. Cook over medium-low heat, loosely covered, stirring frequently and skimming off the fat as needed, 1 hour. Remove the bay leaf and discard. To serve, spoon the picadillo over rice.

Each serving:
378 calories; 684 mg sodium; 90 mg cholesterol; 24 grams fat; 8 grams saturated fat; 12 grams carbohydrates; 27 grams protein; 2.14 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Main courses
Buckwheat pasta with kale, potatoes and cabbage (pizzoccheri)
Spot prawns roasted in spiced salt
Roasted chicken with grape sauce (Pollo arrosto con salsa d'uva)
Golden zucchini and orzo