Skillet Picadillo

Print Save Skillet Picadillo Recipe Embed Ingredients 1 pound Lean Ground Beef 1/4 cup White Onion, chopped 1/4 cup Bell Pepper, chopped 2 cloves Garlic, minced 1 Plum Tomato, diced 2 tablespoons Chopped Cilantro 1 15 ounce can Tomato Sauce 1 1/2 teaspoons Ground Cumin 1 Bay Leaf 1/4 cup Manzanilla Spanish Olives Salt and Pepper, to taste Directions In a large skillet brown the lean ground beef on medium heat. Use a wooden spoon to break the meat apart (for about 5 minutes) until its just about cooked and no longer pink. Then add in the onion, bell pepper, garlic, diced fresh tomato, and cilantro. Mix well then add in the tomato sauce, ground cumin, bay leaf, and Manzanilla Spanish olives. Reduce the heat to low and simmer for at least 20 minutes with the lid on. *If the picadillo is looking a little thick you can add in 1/4 cup of water to thin out the sauce. Stir occasionally. Once the picadillo is done, divide evenly among plates and serve on top of rice.  Recommended Lodge Cast Iron Skillet Wusthof Santoku Knife - 5 inch Le Creuset Revolution Spatula via Food Fanatic http://ift.tt/2ywW1kV Food Fanatic

Potted Shrimps

Print Save Potted Shrimps Recipe Embed Ingredients 16 ounces Unsalted Butter pinch of Grated Nutmeg 1/4 teaspoon Salt small pinch White Pepper 1 pound Peeled and Deveined Shrimp, cut into bite-size pieces Directions Add the butter to a saucepan over medium heat and bring to a simmer. Turn off the heat when you see foam form on the top and the butter is melted. Strain the butter through cheesecloth or a very fine mesh strainer into a glass measuring jug. You will see some of the solids sink to the bottom and the yellow liquid is the clarified butter. Carefully pour the clarified butter back into the pan keeping the solids in the jug. You can refrigerate the solids and save for future cooking. Heat the clarified butter over medium heat and stir in the nutmeg, salt and pepper. Add the shrimp and cook for 3-4 minutes, until the shrimp are pink and cooked. Spoon the shrimp into 2 8-ounce ramekins in an even layer and pour the butter over so it covers the shrimp. Allow to cool for 15 minutes. Cover with plastic wrap and refrigerate until the butter is set, about 1 hour Serve with toasted bread slices. Recommended Le Creuset 3-quart Stainless Steel Saucepan via Food Fanatic http://ift.tt/2xX47Xa Food Fanatic