Debra’s Picadillo (Cuban Style Hash)
Ingredients
2 cups diced onion
2 cups seeded and chopped green bell pepper
Olive oil for sautéing (about 3-4 Tablespoons)
4 cloves garlic, minced
2 pounds ground beef (or 1pound ground beef and 1 pound ground pork)
3 tomatoes, peeled seeded, and chopped or 1 15oz canned tomatoes
¼ cup dry white wine (Cubanisimo Pinot Gris or Rose’ will work great)
1 teaspoon ground cumin
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1 Tablespoon capers
1 teaspoon dried oregano
1/2 cup chopped green olives
1/3 cup raisins
Salt and pepper to taste
Directions
Cook white rice according to directions on package. I use abrazo white rice with this recipe.
Sauté onion and green pepper in olive oil in a large frying pan for about 5 minutes, until onion is softened.
Add the garlic and ground beef. Mix the onion and green pepper into the sautéing meat and cook until the meat is browned, about another 5 minutes.
Add the tomatoes, wine, cumin, cinnamon, cloves, capers and oregano.
Reduce heat to low, cover pan and simmer for about 15 to 20 minutes.
Add olives and raisins and simmer another 5 minutes longer.
Salt and pepper to taste.
Serve over cooked white rice, and add some fried plantains as a side dish!
Enjoy!
enture into the wine industry started with the purchase of a 21 acre parcel evaluated for its vineyard potential in 1986. We planted 8 acres of Pinot Noir on our SE facing hillside as we further developed our estate property in the Willamette Valley. Initially our focus was on refining our vineyard management, and we would sell our grapes to larger wineries in Oregon such as King Estate, and Erath. It was in our dealings with Erath that we had the opportunity of getting to know our winemaker, Rob Stuart.