0 (0)


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
  • 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.

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.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Mains

Green enchiladas
Spiced crown pork roast with glazed root vegetables
Celestino's wild mushroom risotto