Melting Pot Meals

Today we can celebrate for almost any reason: springtime, Cinco de Mayo, Armed Forces Day, and even Tax Day. All of these occasions are coming up on the calendar and all of these are reasons to gather in fellowship. What a wonderful way for us to remember to take time out to be with family and friends.

In the USA, we have many cultures and so, the name “melting pot” is quite significant. Personally, I like to think of a melting pot as something cooking in a crock pot or something simmering on the stove! What's fellowship without food?! And what's food without trying new and different dishes from all the many cultures that live here in our free country?!

Here are two recipes that absolutely demand to be shared and enjoyed! The Picadillo is a Cuban recipe and the Chicken Curry is from India. Both can be adapted to serve as many as you wish and both can be taken to potluck events. Enjoy!

 

PICADILLO

2 lbs. Ground beef

Olive oil

one onion, chopped

one yellow or green bell pepper, chopped

8 cloves garlic, minced

2 (8oz) cans tomato sauce

one large can whole tomatoes, with liquid

1/8 cup white vinegar

small jar green olives stuffed with pimento, cut in half (not lengthwise)

¼ cup capers, drained

¼ – ½ cup raisins

2 bay leaves

1 tsp ground cinnamon

1 tsp ground cloves

salt and pepper

optional: hot sauce, about ¼ tsp

Picadillo...

1. In a large stock pot, heat about 1-2 Tb olive oil and over medium heat, saute onion, garlic, and green pepper until soft. Remove from pot and set aside

2. Add to the pot more oil as needed and brown the ground beef, separating it with a fork.

3. Return the onion mixture to the pot and add all remaining ingredients. Simmer over medium-low heat for one hour. Stir occasionally so it doesn't stick. Adjust seasoning.

4. Serve with rice as a meal and/or corn chips to dip for a party food.

Bombay Chicken Curry

Ingredients:

3 boneless chicken breasts - halved & skinned

Flour to coat

Salt and fresh ground pepper

3 Tb. Olive Oil

2 Tb. Butter

1 can chicken broth (about 14 oz.)

1/2 dry white wine or white grape juice with a squeeze of lemon

1 small yellow onion, chopped

6 cloves garlic, minced

1/2 C fresh parsley chopped

1/4 tsp. ginger powder

1 Tb. curry powder (or to taste)

1 can unsweetened coconut milk (about 13 oz.)

Condiments:

Shredded unsweetened coconut

Chopped peanuts

Choppe green onions

Raisins

Chutney (Major Grey's)

Accompaniment:

Basmati or Jasmine Rice

1. Rinse chicken, pat dry and put into plastic bag with about 1/2 C. flour and salt and pepper. Shake to coat then take out of baggie and shake off excess.

2. Heat the oil and butter in a pan over medium heat. Add chicken and cook for five minutes on each side until lightly browned.

3. Add chicken broth, wine, onion, garlic, parsley, ginger and curry powder. Bring to a low boil then reduce heat to low and simmer, uncovered for five minutes. Cover, then simmer for about 10 more minutes.

4. Remove chicken and set aside

5. Stir in coconut milk and reseason. Heat on low and while this is heating up, slice chicken into 1/2” strips. Add back into pan and gently heat.

6. Serve over Basmati or Jasmine rice with Chutney and condiments on the side.