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Picadillo Sauce
- 1 green bell pepper, seeded and chopped
- 1/2 Spanish onion, peeled and diced
- 1 clove garlic
- 1/2 cup fresh lime juice
- 2 cups tomato purée (preferably Pomi brand)
- 1 tablespoon ground cumin
- 1/2 cup Amontillado sherry vinegar
- 1 cup tomato juice
- 1/2 cup extra virgin olive oil
- 3 tablespoons kosher salt
Combine all the ingredients in a blender jar and blend
until smooth.
Maduros
- 2 very ripe black-skinned plantains
- 1/2 cup olive oil
- 1/2 teaspoon kosher salt
Just before serving, peel the plantains. Trim off and
discard the ends. Cut the plantains on a diagonal into
3/4-inch-thick slices. Heat the oil in a heavy cast-iron
or nonstick skillet until shimmering. Add the plantain
slices and brown well on one side. Using a slotted spatula,
because the maduros are quite soft, turn over the slices.
Brown well on the second side. Using the slotted spatula,
remove from the pan and arrange on paper towels to drain
briefly. Sprinkle with kosher salt.
Tuna Ceviche
- 3/4 pound sushi-grade ahi or big-eye tuna, cut into
1/4-inch dice
- 3 tablespoons sliced almonds, lightly toasted
- 2 teaspoons Zante currants (or dark raisins)
- 2 teaspoons chopped Italian parsley
- 2 tablespoons pitted green olives, sliced
- 1 cup Picadillo Sauce
In a medium nonreactive (stainless-steel or enameled)
bowl, combine the tuna, almonds, currants, Italian parsley,
olives, and Picadillo Sauce. Taste for seasoning. Divide
between 4 salad plates and serve immediately, surrounded
with the maduros.
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