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| Chubby Jalapeños, HK grown!! |
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| Jalapeños, sliced. See how thick the flesh is, which is characteristic of this variety of chillies. |
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| Sous-vide green bell peppers, to serve the rice in. Packed using the "human vacuum" technique patented by the Elves ;-) |
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Picadillo à ma façon with black beans & rice (from Wendy Rahamut's excellent cookbook "Caribbean Flavors") |
Piccadillo (serves 3/4)
1 pound ground beef
3 cloves garlic, thinly sliced
1 medium onion, thinly chopped
1 green bell pepper, deseeded and sliced in ¼ inch strips
2 jalapeño peppers (or more to taste)
4 medium tomatoes, peeled, deseeded and cubed
1 bay leaf
1 teaspoon oregano
1 teaspoon cumin seeds
2 cloves
½ tsp freshly ground black pepper
½ ounce capers (nonpareils)
2 ounces pitted green olives in brine, sliced
¼ cup white wine vinegar
1 cup beef stock
1 tsp salt
2 tbsp neutral oil (corn or rapeseed)
· In a large pot, heat the oil and fry the meat until it starts browning slightly. Remove the meat from the pot, leaving the oil in, and fry the onion until translucent (do not let it brown).
· Add the garlic, bay leaf, oregano, cumin seeds, cloves and black pepper and fry until the spices are fragrant.
· Add the tomatoes, bell pepper, jalapeños, olives and capers and stir-fry for a further few minutes.
Finally, add the meat, vinegar, beef stock and salt. Bring to a boil, cover and let simmer for at least 1 hour, stirring occasionally.
· Serve with steamed rice or any Caribbean rice cookup (black beans & rice, pigeon peas & rice etc…)
