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Back to Recipe List	* Exported from MasterCook * Turkey Picadillo - Cuban Recipe By : Miami Spice: The New Florida Cuisine by Steven Raichlen Serving Size : 3 Preparation Time :0:00 Categories : Volume 13-07 Jul 2010 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 and capers, 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. Author Note: 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" Contributed to the FareShare Gazette by Chupa; 8 July 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 366 Calories; 17g Fat (45.9% calories from fat); 28g Protein; 18g Carbohydrate; 2g Dietary Fiber; 120mg Cholesterol; 906mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 1 Fat.

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