Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

FareShare Recipes

Search our Recipe Archives.  Click Here!

FareShare Gazette Recipes -- July 2010 - T's


FareShare Chat Recipes.
FareShare Gazette Recipes.


Recipes Included On This Page

Turkey Picadillo - Cuban

Use Your Browser's "Back" Button to
Return to This Recipe List

Return to the FareShare Recipe  Master Index



FareShare Chat Recipes.
FareShare Gazette Recipes.

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

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.

- - - - - - - - - - - - - - - - - - - 

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.

Back to Recipe List

FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!