Name: Cuban Picadillo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 servings
Ingredients: 1 lb Ground Beef; 1 lb Ground Pork or Another Pound of Beef; 1 Medium Yellow Onion - Diced; 1 tbsp Tomato Paste; 1 14.5 Oz. Can Diced Tomatoes; 4 Cloves Garlic - Minced; 1 Small Red, Yellow or Orange Bell Pepper - Chopped; ½ cup Stuffed Olives - Sliced; 4 cups Spinach or Power Greens; 2 tbsp Olive Brine; 2 tbsp Capers; 2 tsp Ground Cumin; 2 tsp Dried Oregano; ½ cup Dry White Wine; 2 Bay Leaves; Salt & Pepper to Taste; 2 tbsp Worcestershire Sauce; ⅓ cup Raisins or Currants; 1 Package Cauliflower Rice; 3 tbsp EVOO

I hope you all had a wonderful Thanksgiving. I figured we needed a break from turkey, so I’m moving the turkey leftover meal to next week. Be sure to freeze any leftover turkey.

This week we’re making Cuban Picadillo. I modified a recipe from the folks at Serious Eats to make it a little more keto friendly since I’m dialing back the carbs to shed a few of the Thanksgiving pounds. You could skip the raisins if you wanted to further reduce the carbs. I’m leaving them in, because I think they add a nice touch.

Just dice / mince the onion, bell pepper and garlic ahead of time and we’ll do the rest during class.

See you on Sunday!

Here’s a list of some of the essential items you are going to need for this recipe as well as other items that I very highly recommend.

For this recipe:

Other highly recommended items:

Cookware:

Food thermometers:

Chef’s knives:
- Wusthof Classic 8-Inch Chef’s Knife
- Victorinox Fibrox Pro Chef’s Knife

Cutting boards:
- Teak Cutting Board – Rectangle Board With Hand Grip And Juice Canal (larger)
- Teak Cutting Board – Rectangle Edge Grain Board With Corner Hole And Juice Canal (smaller)

Mineral oil for cutting boards:
- Food Grade Mineral Oil for Cutting Boards, Countertops and Butcher Blocks

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Cuban Picadillo

AuthorJim BrownPrep Time15 minsCook Time30 minsTotal Time45 mins

Kitchen Essentials
Rimmed baking sheet
Large skillet

Prep

Just dice / mince the onion, bell pepper and garlic ahead of time and we'll do the rest during class.

Ingredients

1 lb Ground Beef

1 lb Ground Pork or Another Pound of Beef

1 Medium Yellow Onion - Diced

1 tbsp Tomato Paste

1 14.5 Oz. Can Diced Tomatoes

4 Cloves Garlic - Minced

1 Small Red, Yellow or Orange Bell Pepper - Chopped

½ cup Stuffed Olives - Sliced

4 cups Spinach or Power Greens

2 tbsp Olive Brine

2 tbsp Capers

2 tsp Ground Cumin

2 tsp Dried Oregano

½ cup Dry White Wine

2 Bay Leaves

Salt & Pepper to Taste

2 tbsp Worcestershire Sauce

⅓ cup Raisins or Currants

1 Package Cauliflower Rice

3 tbsp EVOO

1

Preheat oven to 400 degrees.

Spread out the cauliflower rice on a rimmed baking sheet and toss it with a TBSP of EVOO and season it with salt and pepper.

Put the baking sheet in the oven when it comes up to temp. and set timer for 20 minutes.

2

Heat 2 tbsp of EVOO in large skillet over medium - high heat until shimmering and then add onion & bell pepper until softened. This will take 5 or 6 minutes. Add the tomato paste, garlic, cumin, oregano, generous pinch of salt, generous pinch of pepper and bay leaves and cook until fragrant and tomato paste has started to darken. This will take a couple of minutes. Add the wine and cook for another 3 - 5 minutes to allow the wine to reduce.

3

Add the meat and cook, breaking up the chunks. We're going to cook it until it's no longer pink. Stir in the tomatoes, Worcestershire sauce, raisins, olives, capers, olive brine and greens.

Reduce the heat to medium and cover for 5 minutes.

When timer's up on cauliflower rice - check for doneness. We're looking for a little color but we want to avoid burning it.

Remove the bay leaves and serve the Picadillo over the cauliflower rice.

Enjoy!

Ingredients

1 lb Ground Beef

1 lb Ground Pork or Another Pound of Beef

1 Medium Yellow Onion - Diced

1 tbsp Tomato Paste

1 14.5 Oz. Can Diced Tomatoes

4 Cloves Garlic - Minced

1 Small Red, Yellow or Orange Bell Pepper - Chopped

½ cup Stuffed Olives - Sliced

4 cups Spinach or Power Greens

2 tbsp Olive Brine

2 tbsp Capers

2 tsp Ground Cumin

2 tsp Dried Oregano

½ cup Dry White Wine

2 Bay Leaves

Salt & Pepper to Taste

2 tbsp Worcestershire Sauce

⅓ cup Raisins or Currants

1 Package Cauliflower Rice

3 tbsp EVOO

Directions

1

Preheat oven to 400 degrees.

Spread out the cauliflower rice on a rimmed baking sheet and toss it with a TBSP of EVOO and season it with salt and pepper.

Put the baking sheet in the oven when it comes up to temp. and set timer for 20 minutes.

2

Heat 2 tbsp of EVOO in large skillet over medium - high heat until shimmering and then add onion & bell pepper until softened. This will take 5 or 6 minutes. Add the tomato paste, garlic, cumin, oregano, generous pinch of salt, generous pinch of pepper and bay leaves and cook until fragrant and tomato paste has started to darken. This will take a couple of minutes. Add the wine and cook for another 3 - 5 minutes to allow the wine to reduce.

3

Add the meat and cook, breaking up the chunks. We're going to cook it until it's no longer pink. Stir in the tomatoes, Worcestershire sauce, raisins, olives, capers, olive brine and greens.

Reduce the heat to medium and cover for 5 minutes.

When timer's up on cauliflower rice - check for doneness. We're looking for a little color but we want to avoid burning it.

Remove the bay leaves and serve the Picadillo over the cauliflower rice.

Enjoy!

Cuban Picadillo

Ingredients Directions

Cuban Picadillo

Kitchen Essentials

Ingredients

Directions

Notes

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