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Dr. Jimbob's Recipe for Piccadillo
This is another recipe that my mother improvised, mingling elements of Chinese hongshao cooking with the Hispanic styles that she learned from coworkers. I happen to like the mix of sweet, sour, and salty all in one.
- garlic, 3-5 cloves
- 1 large onion
- a fistful of scallions
- 1 pound of ground meat (beef, pork, chicken, turkey, doesn't usually matter)
- 8-10 white button mushrooms
- 1 can (5-8 oz) of stuffed pimento olives
- 4-5 fistfuls of raisins
- soy sauce, about 1/3 cup
- dry sherry, about 1/3 cup
- canola oil, small amount
- (optional) Chinese chili death sauce from the hell of the burning tongues
Makes a lot of servings.
- Mince the garlic, chop the scallions into small pieces and dice the onion.
- Place the oil in a frying pan, wok, or chef's pan at medium heat. Stir-fry the garlic, scallions, and onion until the onion starts to turn soft.
- Add the ground meat, break it up into pieces and mix it in, and let it brown around the sides.
- As it is browning, add the soy sauce and sherry. Dice the mushrooms into somewhat small pieces and add them to the meat mix.
- Throw in the olives and enough raisins to balance the olives (visually).
- (optional) Add some chili sauce (I usually use around 1 teaspoon to make it mildly hot).
- Allow the mix to simmer at medium heat until most of the water has boiled off and the meat acquires a dark brown color. (This usually takes 1 to 1 1/2 hours.)
NB: This is my mother's recipe. You're welcome to it (she says it's OK), but please don't take credit for it without citing her.
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