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FareShare Gazette -- July 2010 Recipes

FareShare Gazette -- July 2010 Recipes is built on Salt, Freshly Ground Black Pepper, Olive Oil, Onion, and Tomato Paste. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 tsp
• 1 tsp
• 1 tbsp
• 1/2 cup
• 1 tbsp

Method (preview)

1. 1

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

2. 2

   Heat the oil in a nonreactive large frying pan over medium-high heat.

3. 3

   Add the garlic, onion, and bell pepper and cook until soft but not brown, about 3 minutes.

4. 4

   Stir in the tomato and cook for 2 minutes.

5. 5

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

6. 6

   Stir in the olives, raisins and capers, cook for 2 minutes.

7. 7

   Stir in the wine, tomato paste, and caper brine, and reduce the heat.

8. 8

   Gently simmer the picadillo for 6 to 8 minutes, or until the turkey is cooked and most of the liquid has evaporated.

9. 9

   The picadillo should be moist but not soupy.

10. 10

    Correct the seasonings, adding salt, pepper, or cumin to taste, and serve.

11. 11

    Author Note: Picadillo (pronounced 'pick-a-DE-yo') is a Cuban lunch-counter favorite.

12. 12

    The name comes from the Spanish word 'picar', "to cut into small pieces".