Ya’ll… I’m headed to SEATTLE on Thursday!!!! Holy smokes I’m SO. STINKING. EXCITED. Why, you ask? Well, I’ll be attending BlogHer Food!! I had an incredible time last year in Atlanta and made tons of new friends (many of which will be back this year and I am SOOOOO looking forward to that!). The food blogging community ROCKS. Like really REALLY rocks.
Spending time talking and drooling over good eats with people who love food just as much as you do is thebomb.com! There is no judgement at food blogging conferences… & I love it. hah
Anyhow this year I am THRILLED to have 2 sponsors that helped make this trip happen. Today, I’m going to tell you about one of them… Lindsay Olives!
Here’s the thing… I have ALWAYS been a huge fan of Lindsay Olives (and I’m not just saying it because they are my sponsor). I am an olive fanatic & have been buying their brand for YEARS. Taco night isn’t the same without their black olives… and tonight I’m going to tell you about a PHENOMENAL recipe that uses not one, not two, but THREE of my other favorite Lindsay products…
The dish I’m referring to?! Authentic Cuban Picadillo.
Now, I know you can’t go throwing the word “authentic” around, but this Picadillo has been given the Cubano stamp of approval by my friend/co-worker and resident Cuban, Nancy (shout out Nancita!). Whenever I need tips or pointers with Cuban cuisine (or the Spanish language) I always call upon Nancy! She’s awesome like that.
Anyhow, you should make this. Like now! There is nothing (and I mean NOTHING) like Cuban Picadillo… it’s out. of. this. world.
BIG thanks to Lindsay Olives for co-sponsoring me for this year’s trip to BlogHer Food!!! Make sure to come back tomorrow so I can tell you about my other fabulous sponsor that is another one of my favorite products!!!
Disclaimer: Although Lindsay Olives is one of my sponsors, the opinions of their products within this post are my own! I have always been a fan of their olives!
Authentic Cuban Picadillo
Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 45-60 minutes
Total Time: 1 hour 15 minutes
Recipe make A LOT. If you don't like lots of leftovers... half the recipe!
1-2 tablespoons light olive oil
1 green pepper, seeded and diced
1 medium sized onion, diced
4 cloves garlic, minced
3 pounds ground beef
2 teaspoons salt
1 1/2 teaspoons dried oregano
1/2 teaspoon cumin
1/2 teaspoon black pepper
3-4 dried bay leaves
1/2 cup vino seco (found by the cooking wines) - or other dry white wine
1 can diced tomatoes
8 ounces tomato sauce
5.75 oz jar of Lindsay pimento stuffed Spanish Manzanilla olives (about 1 cup)
4 ounce jar of Lindsay chopped pimentos
2 tablespoon Lindsay capers
1 packet of Goya Sazzon seasoning (Culantro and Annato), optional
cayenne to taste (optional)
Add olive oil to a large heavy bottomed pot and heat over medium-high heat. Add peppers and onion and saute for 2-3 minutes until softened. Add the garlic and stir for another 30-45 seconds then add ground beef and cook (breaking meat apart with a spatula) until ground beef is fully cooked (about 6-10 minutes). Add salt, oregano, cumin, pepper, and bay leaves. Stir until combined.
Add Vino Seco and allow it to cook for 2-3 minutes. Add the diced tomatoes and tomato sauce and stir until combined. Lastly add the olive, pimento, capers, and Sazzon & cayenne (if using) and stir to combine. Cover, reduce heat to low, and simmer for 20-30 minutes (stirring every so often).
Serve over steamed rice.
(Serve with crispy cubes of potato for an extra YUM factor!)