Cooking with Estefans

If you're looking to add sizzle to your autumn menu, look no further than superstars Gloria and Emilio Estefan's favorite Cuban recipes. In their new cookbook, “Estefan Kitchen,” the celebrated couple re-create authentic, savory dishes from their well-known Miami restaurant, Bongos Cuban Cafe. Even if you've never heard of many of the book's Cuban delicacies, you can whip up these dishes right in your own kitchen.

Picadillo (minced ground beef Creole)
Gloria and Emilio Estefan

Picadillo is probably one the most popular Cuban dishes. Variations are found across Latin America and one of the key differences between Cuban-style picadillo and the way it's made in other countries is that we use pimento-stuffed Spanish olives in ours.

We like to use capers and raisins in our version, but you can omit them if you don't like them. The tomato sauce adds sweetness and makes the finished dish soupier than the way it's made in other places, and we usually serve it over white rice, with a helping of maduros and some black beans on the side.

A variation that my mother used to make at home in Cuba is called caballo, or "on horseback." It just means she fried up some eggs and set one on top of each serving of picadillo. It is an option that makes the dish totally different and even more delicious!

INGREDIENTS

• 4 tsp olive oil
• 3 lbs lean ground beef
• 1 green pepper, cored, seeded, and finely chopped
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 tsp salt
• 1/2 tsp ground black pepper
• Pinch of cumin powder
• 1 tsp dried oregano
• 2 bay leaves
• 1 8-oz can of tomato sauce
• 1 1/4 cups vino seco or dry white wine
• 1/2 cup ketchup
• 1/2 cup raisins (optional)
• 1/2 cup pimento-stuffed Spanish olives
• 2 tbsp capers (optional)

DIRECTIONS

1. In a large pot, heat 1 teaspoon of olive oil over medium-high heat. Add the ground beef, and brown the meat, stirring occasionally and ensuring that the meat is not scorched. Remove the browned meat and drain any excess fat from the pot.

2. Add the remaining olive oil, and heat it over medium heat. Then add the green pepper, onion, garlic, and sauté until the onions are translucent.

3. Return the browned meat to the pot, and add the remaining ingredients. Bring the mixture to a boil. Then reduce the heat to low, cover, and simmer the picadillo for 30 to 40 minutes, stirring frequently.

4. Remove the bay leaves and serve over white rice with platanos maduros (tostones, if you prefer) and black beans.
TIPS

To make picadillo a caballo or "picadillo on horseback," just before serving, fry one egg per portion (over easy or over medium) and slide them into the picadillo.