Real African Dishes: [MC-AllEthnic-Recipes] Turkey Picadillo - Cuban

Friday, July 2, 2010

[MC-AllEthnic-Recipes] Turkey Picadillo - Cuban - 19g Carbohydrate; 3g Dietary Fiber

* Exported from MasterCook *

Turkey Picadillo - Cuban

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Fowl LowerCarbs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground turkey
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon olive oil
3 garlic cloves -- minced
1/2 cup finely chopped onion
1/2 red bell pepper -- cored, seeded, finely chopped
1 small tomato -- peeled, seeded, finely chopped
10 pimento-stuffed green olives -- finely chopped
1/4 cup raisins
2 tablespoons drained capers -- plus 1 tablespoon caper brine
1/2 cup dry white wine
1 tablespoon tomato paste

Combine the turkey, cumin, salt, and pepper in a bowl ad mix well with a
spoon. Let stand for 5 minutes.

Heat the oil in a nonreactive large frying pan over medium-high heat. Add
the garlic, onion, and bell pepper and cook until soft but not brown,
about 3 minutes. Stir in the tomato and cook for 2 minutes.

Add the turkey mixture and cook, chopping and stirring with a spoon, until
it starts to take on a cooked look, about 2 minutes. Stir in the olives,
raisins, caper, and cook for 2 minutes.

Stir in the wine, tomato paste, and caper brine, and reduce the heat.
Gently simmer the picadillo for 6 to 8 minutes, or until the turkey is
cooked and most of the liquid has evaporated. The picadillo should be
moist but not soupy. Correct the seasonings, adding salt, pepper, or cumin
to taste, and serve. The picadillo will keep for 3 to 4 days, covered, in
the refrigerator.

VARIATIONS: There are two popular variations of this recipe: picadillo a
la criollo and picadillo a la jardinerio. To make the former, serve the
picadillo in a nest for freshly fried potato chips. For the latter, just
before serving stir in 1 cup each freshly cooked peas or canned petits
pois and dice cooked carrots.

Serves 2 to 4

AuthorNote: Picadillo (pronounced 'pick-a-DE-yo') is a Cuban lunch-counter
favorite. Think of it as a cross between hash and chili con carne. The
name comes from the Spanish word 'picar', "to cut into small pieces". To
be strictly authentic, you would use a not overly lean grade of ground
beef. This version, made with ground turkey, is easier on the
cardiovascular and digestive systems! Picadillo is enjoyed as a dish in
its own right and also used as a filling for fritters and pastries. I like
to serve it with yuca con mojo, but it also goes well with fried sweet
plantains, or rice and red or black beans.

Cuisine:
"LatinAmerican/Hispanic"
Source:
"Miami Spice: The New Florida Cuisine by Steven Raichlen, 1993."
S(Formatted by Chupa Babi):
"July 2010"
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Per Serving (excluding unknown items): 383 Calories; 19g Fat (47.4%
calories from fat); 28g Protein; 19g Carbohydrate; 3g Dietary Fiber; 120mg
Cholesterol; 1086mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat;
1 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 678 0 902478 0 0