SeriesLIVE

Picadillo

How to Make...
Quick and easy to make, Jon's mom tells him how to make this slightly sweet and very savory Cuban dish for the 1,001 time.
Show transcript
00:02
Hello.
00:03
Hi, mom.
00:04
Hi, John.
00:04
Hi.
00:05
So, uh, here's the thing.
00:06
I'm making a tonight.
00:08
You can.
00:09
Yes, because there's a get together at friend's house.
00:13
They want to do a potluck thing.
00:14
Yeah, I need your help.
00:18
You know, you've been like, on my side when I made it 1000 times
00:22
before I know, but I feel like I miss details every time you
00:30
need olive oil, a small onion about a half of a green pepper
00:34
not the whole thing.
00:35
About two cloves of fresh garlic ground beef, like a pound
00:38
and a half salt pepper, cumin and oregano and then a small can
00:44
of tomato sauce and then a small can of tomato paste, two different
00:48
things and then about a quarter cup of fried white wine, four
00:53
tablespoons of the can stuffed green olives and then a small
00:59
box of, ok, so you're gonna take a little bit of olive oil with
01:05
a pan of meat and heat place on the pan and then you add, ok, and
01:13
hold on.
01:14
Am I like just chopping until I can't chop anymore or chopping
01:18
Like you get the sort of the same size as that, you know?
01:31
The, the, the mince maker uh where you put it in the thing and
01:35
it comes out as like a little baby spaghetti.
01:38
Yes.
01:39
You're kind of cooking those until the onion is like translucent
01:45
OK?
01:46
So then you can add the ground beef and ground that also over
01:51
medium heat.
01:51
OK?
01:52
Got it.
01:53
OK.
01:53
Yes.
01:54
Until it's not pink.
01:57
Yes, I know that.
02:02
Thank you.
02:03
And then you add the, which would be like the spice in it with
02:07
the salt pepper and the oregano che is the thing that gives
02:12
it the very feel made of sauce is made of paste, made of paste
02:17
the whole thing up and that explains why restaurants make
02:22
it weird.
02:23
Uh white wine with the dry wine and the thing and yes.
02:27
Yes.
02:27
Yes.
02:28
The cheap, cheap dry wine.
02:30
Um then when you add the four tablespoons of and then to stuff
02:36
green olives, they're gonna be sliced up.
02:40
You're gonna add a little miniature box of raisins.
02:43
Ok.
02:43
So do you really need raisins in it?
02:46
Oh John, we always have it.
02:50
I know.
02:50
And again, the reason is to give it like a sweet you juxtapose
02:56
with the olive.
02:57
You've got sort of quality to it.
03:01
All right.
03:01
So it it came out really good.
03:04
Not as good as yours.
03:08
Do you think I will ever be able to be a good cook?
03:12
Like you?
03:13
Of course you're going to be a good cook like me.
03:16
Thank you.
03:16
I can't help it.
03:18
It's in your DNA.
03:20
Ok.
03:21
So I got a head on out and thank you so much for helping me next
03:25
time.
03:25
Just bring your people over here.
03:27
I'll make it.
03:28
You got it.