Michael Ruhlman » Cuban http://ruhlman.com Translating the Chef’s Craft for Every Kitchen Tue, 21 May 2013 16:17:29 +0000 en-US hourly 1 Picadillo http://ruhlman.com/2013/02/picadillo-recip/ http://ruhlman.com/2013/02/picadillo-recip/#comments Mon, 04 Feb 2013 16:07:43 +0000 Michael Ruhlman http://ruhlman.com/?p=16538

A quick shot of last night's half-time dinner: picadillo on yellow rice with black beans.
Photo by Donna Turner Ruhlman.

I followed a recipe for the first time in ages to make something I'd never cooked before. Whilst down in Key West, I decided to cook a local or near-local preparation. I once said to my friend Nathan Sheffield, Esq., "There's no such thing as good Cuban food." He was justifiably riled and sent me the below recipe for picadillo, a Latin American stew of chopped meat. Nathan is of Cuban heritage and thus his picadillo has lots of cumin and umami-giving olives and capers. Nathan insists that it be eaten with yellow rice, rice flavored with annatto oil. Annatto seeds are simmered in oil to make a red-orange oil that has a flavor like no other—difficult ...

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