Victors 1959 Cafe Picadillo And Creole Sauce Recipes

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PICADILLO



Picadillo image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 8

1 1/2 to 2 pounds 90 percent lean ground beef
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1/2 to 1 teaspoon salt
1/2 teaspoon ground black pepper
3 to 4 large tomatoes, chopped into large chunks
3 to 4 jalapenos, deveined and seeded, then sliced
16 ounces canned green beans

Steps:

  • Cook beef in a large pan over medium heat until browned. Add granulated garlic, onion, salt and pepper and mix the seasonings into the beef, then stir in tomatoes and jalapenos. Let simmer, stirring occasionally, for 20 minutes. Stir in the green beans and let simmer, stirring occasionally, for 10 minutes.

MONUMENT CAFE MEATLOAF WITH CREOLE SAUCE



Monument Cafe Meatloaf with Creole Sauce image

Provided by Food Network

Categories     main-dish

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 17

2 pounds ground beef
1 1/2 cup quick oats, such as Quaker
3/4 cup ketchup
1/3 cup milk
1 1/2 teaspoon salt
2 teaspoons ground black pepper
2 onions, peeled and sliced 1/4-inch thick
1 clove garlic, minced
1 green bell pepper, cored and sliced lengthwise
2 tablespoons olive oil
1/3 cup red wine
1 can crushed tomatoes
1 1/2 teaspoons Italian seasonings
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
Dash salt
1 tablespoon brown sugar (optional)

Steps:

  • Preheat the oven to 350 degrees F. Place the ground beef in a mixing bowl. In a separate bowl, combine the oats, ketchup, milk, salt, pepper, eggs, garlic, bell peppers and onions and mix well. Then pour over the ground beef. Hand mix the beef and seasoning mixture until incorporated. Shape the mixture into a loaf and bake on a sheet pan or in a loaf pan for about 1 hour. The internal temperature should be 145 degrees F. Remove from the oven let rest about 10 minutes before slicing. Serve with Creole Sauce.
  • Saute the onions, garlic and peppers in the olive oil in a saucepot over medium-high heat until well done and caramelized, about 8 minutes. Add the wine, tomatoes, Italian seasoning, black pepper, cayenne pepper, salt and sugar if using. Bring to a boil, reduce the heat and simmer for 30 minutes, stirring occasionally.

VICTOR'S 1959 CAFE - PICADILLO AND CREOLE SAUCE



Victor's 1959 Cafe - Picadillo and Creole Sauce image

Provided by Food Network

Categories     condiment

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 21

1 #10 can tomato sauce*
1 #10 can water*
5 garlic cloves, chopped
1 red pepper, chopped
1 green pepper, chopped
1 yellow onion, chopped
1/4 cup olive oil
1/4 cup chopped oregano leaves
1 teaspoon ground cumin
4 bay leaves
Salt and freshly ground black pepper
1 pound ground beef
3 cups Creole Sauce
4 garlic cloves, chopped
1 teaspoon salt
1 teaspoon ground cumin
2 bay leaves
1 cup diced potatoes, skin on
3/4 cup green olives
2 tablespoons capers (include a little bit of the juice)
3/4 cup raisins

Steps:

  • Creole Sauce:
  • In a large saucepan, start with tomato sauce and water. Add remaining ingredients and simmer for about 30 minutes or until all the flavors have blended to your liking. You'll have extra sauce to use for other recipes!
  • This is a versatile sauce that can be used for use with rice and pasta dishes, eggs, meats, fish, or even as a dipping sauce.
  • Picadillo:
  • In a large pan, brown the beef first, drain, then put back into the pan. Add the creole sauce, and stir on medium to low heat until it simmers. Add remaining ingredients and simmer on low heat, stirring regularly, for about half an hour to 45 minutes. Serve with rice and black beans.

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