Cuban Meat Stuffing

Sometimes I just hanker for Cuban food!, so this week I am revisiting what my mother called “Cuban meat stuffing”, which is actually a dish called Picadillo. It originated in Spain but as immigrants of that country brought this dish to the America’s… the main land and each of the Carribean island’s put its own spin on this recipe. This  is typical of the Puerto Rican and Cuban culture. My mother taught me to make this when I was a kid but the first time I made for her she told me I made it better than her!!!

Ingredients

Onion

Garlic

Cumin

Red pepper

3 lbs.Chop meat

Tomato sauce 2 large cans

 Stuffed Green olives

cashew or pecan nuts chopped

Chili peppers

 Bay leaf

Fresh Oregano

Fresh Basil

salt and pepperYou have all seen me make Cuban meat stuffing before.

There is no real recipe for Cuban meat stuffing. Everyone has their own recipe. its basically a Cuban chili. I start by peeling and chopping a few cloves of garlic, as well as half a large onion and sauté them in a large pot in olive oil until lightly browned.Then I add  chopped red peppers (one large) and suate that for a few minutes until softened. Next I add the beef chop meat and cook until browned the next step once the meat is browned is to add 2 large cans of tomato puree. Finally I add some fresh oregano. A whole jar of Spanish pimento olives, a bay leaf or 2, a handful of black raisins, nuts, basil and Jalapeno peppers, several chopped up; and most importantly, lots of ground Cumin to taste. Let simmer on low for a couple of hours.

Corn Potato and Bacon Chowder 

I wanted to start the meal with a soup so I decided to make a corn chowder.Ingredients

1/2 lb of thick bacon cut into half inch pieces

4 celery stalks, chopped

1 bay leaf

2 Tablespoons butter

2 Tablespoons flour

4 cups milk

( I replaced 1/2 of this milk with chicken broth, I thought it was just too much milk)

2 large potatoes, diced

( I used red potatoes)

1 can whole kernel corn canned and drained

(I cooked fresh corn)

pinch of paprika

Directions

Cook Bacon in a large skillet on medium heat until the fat has rendered and the bacon is crispy, about 8 minutes. Remove the bacon leaving the grease in the pan. Stir the carrots, celery and bay leaf into the bacon grase and cook for 10 minutes.

(I removed corn from the cob and cubed up the potatoes)Meanwhil, melt butter in a large pot over medium low heat, Whisk in flour, and cook for 5 minutes, stirring constantly. Add the bacon, vegetables, potatoes and corn and milk. Return to a simmer, cook until the potatoes are tender about 20 minutes. Add mil(and broth) until desired consistency is achievedMeat stuffing cookingI serve the meat stuffing over white RiceI added some Fried Sweet PlantainsI made a chunky Guacamole, Avacados, yellow pepper, red onions,wil oil vinegar and again lots of CuminFinally I just made a standard tossed salad. I’m obsessed with the sky, the clouds and shadows on Fire IslandI find myself always looking upAnd of course you must always gather at the bay with a glass of wine in hand and watch the sunset.Sometimes you are given a great giftLook at the little white dot in the sky. I told my kids I thought it was Mars. He thought it was just a reflection, then I had my younger son Google map the “dot” and it WAS MARS!!! HOW COOL!!!My Friend Aliki Perroti. She’s 92 and looks young than me and has the spirit of a 30 year old. I am truly blessed.