Covered-dish parties, one of East Hampton’s more venerable social institutions, are meant to provide tasty surprises. The hit of one several years ago was Picadillo, a dish provided by a participant born in Cuba. I have been making it ever since.
Picadillo is ground meat flavored with everything but the kitchen sink, simmered a while and accompanied with yellow rice and black beans. The combination is an utterly delicious marriage of tastes and a very satisfying dinner to boot, covered or otherwise.
Picadillo garni is perfect for a buffet party. The host can manage on hamburger without providing the inevitable lasagne. Although assembling the ingredients may be tedious and the cooking is somewhat time-consuming, the picadillo could be prepared in advance and kept warm or reheated.
It has the advantage of being easy for guests to enjoy while sitting perched on a chair arm or on the floor with just a plate and a fork. And enjoy they will. Provide beer or a robust red jug wine along with it, and a salad if you wish.
The recipes are given in order of preparation. Double or triple them to feed a crowd.
Sherried Black Beans
1 cup dried black beans
Water
1/4 cup finely diced salt pork
1/2 cup chopped onion
1/2 cup chopped green pepper
1 clove garlic, minced
1 tsp. salt
1 Tbsp. dry sherry
Rinse beans and place in a bowl. Cover with boiling water and set aside. In a saucepan, at least twoquart capacity, saute salt pork until it just begins to brown. Add onion and green pepper and continue to cook over medium heat until soft. Add garlic and continue to cook, stirring, for another minute or so. Drain beans and add them to the saucepan along with three cups water.
Bring to a boil, lower heat and simmer, covered, for one and a half hours, or until just tender. Add salt and simmer uncovered for another 30 minutes. Watch them carefully and stir once or twice to be sure they do not stick. Remove half-cup of the beans, mash them and stir them back in along with the sherry.
Beans should be in a thick liquid but not soupy. (If there is too much liquid, simmer them a little longer to evaporate it.) Check seasonings and serve. If not served at once, keep at room temperature and then gently reheat, covered, for about ten minutes. Serves six.
While the beans are cooking, prepare the picadillo.
Picadillo
1 1/2 lbs. ground beef round
1/2 cup dry sherry
2 Tbsp. olive oil
1 cup chopped onions
1 cup chopped green pepper
1 large clove garlic, minced
1/2 cup sliced pitted ripe olives (California style)
1 Tbsp. drained capers
1/2 cup raisins
1/2 tsp. oregano
1/2 tsp. ground cumin
1/4 tsp. cayenne pepper
1 tsp. salt
1/4 cup tomato paste
1 bay leaf
1/4 cup slivered blanched almonds
2 medium bananas
4 strips of bacon
Using a fork, mix the meat thoroughly with the sherry in a bowl and set aside. Heat olive oil in a large skillet. Add onions and green pepper and saute over heat until tender and just beginning to brown. Stir in garlic and continue cooking for another minute. Stir in olives, capers and raisins.
Increase heat to medium. Gradually stir in meat, mixing well to break it up and incorporate it with the other ingredients. Be sure to add any juices from the meat. Continue to cook the meat, stirring it, until it has lost its color.
Stir in oregano, cumin, pepper, salt, tomato paste and bay leaf. Cover and cook over low heat for 45 minutes. (It may be prepared in advance and reheated before serving.) Just before serving the picadillo, toast the almonds in the oven or by stirring them in a dry skillet over medium heat until they are light brown. Peel the bananas and cut each into six pieces.
Cut bacon strips in thirds. Wrap each banana chunk in a piece of bacon, secure with a toothpick and broil, turning once, until the bacon is crisp. Spoon picadillo into a large platter or shallow serving dish (or you can serve it right from the skillet in which it cooked). Garnish with a sprinkling of toasted almonds and a border of broiled bananas and bacon. Serves six.
Prepare the rice while the picadillo simmers.
Yellow Rice
2 Tbsp. olive oil
1 1/2 cups long grain rice
2 tsp. salt
A large pinch of powdered saffron
2 2/3 cups boiling water
Heat oil in a saucepan or small heat-proof casserole. Add the rice and stir over low heat until the grains are coated with oil and have turned milky. Do not allow rice to brown. Stir in salt and saffron and slowly pour in water.
Stir once more, cover tightly and cook over low heat until all the liquid has been absorbed and the rice is tender, just 15-18 minutes. If rice is not to be served immediately, keep it at room temperature and reheat it, covered, in a 250-degree oven for 20-25 minutes. Serves six.
