Home Cooking 2

Thank you Bayless

kare_raisu | Jan 23, 200807:56 PM

I made a mean Picadillo based on a recipe from his original cookbook, Authentic Mexican which I think is the best put out by him.

I say based because - I tweaked it to make it more Cubano (capers, cumin, sherry vinegar, raisins, almonds) , and used ground turkey in lieu of pork.

The original recipe is a Oaxacan style but what's great about the book is that he annotates variations along the margins - so you are never stuck into a certain style and you learn of regional varients.

If your helpless with cooking rice - follow his white pilaf word for word with some of my adjustments:
1. add some minced garlic and
2. really agressively toast the rice (you'll get a smokiness)

The grains were pefectly toothsome - what a revelation!

I should put this on the Fav. TJoes thread - but the Cuban style black beans are one of my favorites.

Just fry up some plantain slices - and your in steamy Cuba on this rainy chilly San Diego evening!

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