Text 21928, 105 rader
Skriven 2012-03-02 23:12:00 av JIM WELLER (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: Raisins
===============
-=> Quoting Ruth Hanschka to Dave Drum <=-

 -> Raisins make nearly anything better.

 RH> I just had a vision of you putting them in the chili pot.  

 RH> Wouldn't you know I found some recipes on line for "chili" with
 RH> raisins in it 
 RH> ... and no I am NOT copying them.  My ^C^V command would break.

They are common in chile spiced dishes along with olives in
something called picadillo which is popular in cuba and from
southern Mexico down to Chile and Argentina. Chili con carne is a
northern Mexico/Texas kind of thing.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Picadillo #6
 Categories: Mexican, Latin amer, Beef, Chilies, Fruit
      Yield: 6 Servings
 
      3 tb Olive or vegetable oil
      2 lb Ground beef, lean
      1 lg Onion, finely chopped
      1    Garlic clove,
           -finely chopped
      3 md Tomatoes, peeled
           -and chopped
      2    Tart cooking apples,
           -peeled, cored
           -and chopped
    1/2 c  Almonds, slivered
      1    Jalapeno chili, seeded
           -and chopped (or more
           -to taste)
    1/2 c  Raisins (soaked 10
           -minutes in warm water)
    1/2 c  Pimento-stuffed olives,
           -halved crosswise
    1/2 ts Oregano
    1/2 ts Thyme
           Salt
           Pepper
      1 tb Butter
 
  Heat the oil in a large, heavy skillet.  Add the beef and saute until
  it is lightly browned, stirring to break up any lumps.  Add the onion
  and garlic and saute for 5 minutes longer. Add all the remaining
  ingredients except the butter and the almonds. Mix well and simmer,
  uncovered, over moderate heat, stirring from time to time, for 20
  minutes.
  
  In a small skillet, heat the butter and saute the almonds until they
  are golden brown.
  
  Mound the beef onto a serving platter and sprinkle with the almonds.
  Surround it with a border of rice.
  
  NOTES:
  
  *  Latin-American seasoned chopped beef -- I got this recipe from
  net.cooks in the fall of 1983. It was posted by houxm!houxz!llf.
  
  *  Picadillo is a great favorite throughout Latin America, and every
  country has its own version. In Mexico it is much appreciated as a
  filling for tacos, empanadas, tamales and green peppers. In the north
  of the country it is popular on its own and is eaten as a main dish,
  accompanied by rice, beans, guacamole and tortillas.
  
  *  Variations:  Instead of oregano and thyme, use a pinch or two of
  cinnamon and ground cloves. This makes an interesting difference in
  flavor, giving the dish an almost Middle Eastern taste.
  
  *  In Chihuahua, the apple is left out and 4 medium potatoes, cooked
  and cubed, and about 2 C cooked green peas are added to the beef at
  the end of the cooking time for just long enough to heat them
  through. This makes a nice one-dish meal.
  
  *  Picadillo de la Costa from the state of Guerrero, best known for
  the beach resort of Acapulco, uses the tropical fruits in which the
  region abounds, and instead of beef uses an equal mixture of ground
  pork and veal. The method is the same but the meats, with the onion,
  garlic, tomatoes, hot peppers, salt and pepper, are cooked,
  uncovered, for 15 minutes. Then add about 1 1/2 C pineapple chunks, 2
  pears (peeled, cored and cut in chunks) and 2 bananas (peeled and
  sliced) are added and the mixture simmered for 15 minutes longer over
  low heat. Sprinkle with almonds just before serving. This is a
  delicious summer dish, good with plain rice.
  
  * In addition to the almonds, I add fresh coriander leaves as a
  garnish.
  
  Nancy Mintz, 1986 USENET Community Trust
 
MMMMM
  

Cheers

YK Jim


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