Having lived in Key West, Florida for so many years, I was exposed to many great Caribbean dishes....this recipe for Cuban Picadillo is one of my favorites and one of the easiest to prepare.  This dish is served with sides of yellow rice and black beans typically....but can also be presented as a "Mollete", stuffed into Cuban bread cut length-wise, topped with a blend of cheese's and broiled....or battered and deep-fried !!!   As always, these recipies from the Caribbean require the best available ingredients from you local market.

Enjoy Brothers and Sisters !!!

3 lbs. lean ground beef

2 med. green peppers / chopped

1 lrg. Spanish onion  / chopped

1 8oz. bottle of Spanish olives

2 cups white raisins

1 sm. bottle (3 oz.) Capers

1 tsp. Black pepper

2 Bay leaf

1 tsp. Cumin

1 15 oz. can tomato sauce

Cook the mixture in a large shallow skillet uncovered, a cover will collect moisture and make the dish thin and watery. Cook the ground beef and strain off excess fat with colander....then combine all the ingredients to the beef and cook slowly over low heat for 60 min., Stir occasionally. This is a wonderful and traditional Cuban dish with many interesting flavors....the olives and capers add a nice bit of spice, combined with the sweetness of the raisins ! Just passing along this recipe makes me miss Key West! 

Travel safe,

 Chef Mickster