Best Picada Recipes

CARNE PICADA (SPICY GROUND BEEF)

Steps:

• Saute onion in oil in a large skillet over medium low heat until translucent. Add jalapeno and cook about 10 minutes more. Remove onion and peppers and set aside.
• Raise heat to medium and quickly brown ground beef. Drain off fat and return onions and peppers. Add tomatoes, garlic, bouillon, salt and pepper to taste.
• Saute over low heat for 15 minutes.
• This can also be prepared using beef broth rather than the bouillon. You would add it at the same time, just cook until desired consistency.

CARNE PICADA TACOS

Steps:

• Heat oil in skillet and saute onions till soft Trim beef of all fat and cut into 1/2" dice Add beef and jalapenos to onions, increase heat to high and brown meat for 2-3 minutes Stir in tomatoes, garlic and spice salt Spoon the meat into warm tortillas

CARNE PICADA TACO MEAT

Steps:

• 1. Pat beef dry with paper towels. Mix flour, chili powder, salt, pepper and cumin; set aside.
• 2. Heat oil in heavy pan. Sear meat over medium-high heat in batches until browned.
• 3. Stir in flour blend and tomatoes.
• 4. Transfer beef and tomato mixture to crock pot Cook for 2 hours on high.Lower heat to low and cook an additional 4 hours or when meat is tender.

SPANISH-STYLE GRILLED VEGETABLES WITH BREADCRUMB PICADA

Steps:

• Prepare barbecue (medium heat). Arrange vegetables on baking sheets. Brush with oil; sprinkle with salt and pepper. Grill peppers, skin side down and without turning, until blackened and blistered, moving occasionally for even cooking, about 10 minutes. Enclose in plastic bag. Let stand until skins loosen, about 30 minutes. Grill eggplants and zucchini until charred and tender, turning and rearranging for even browning, 5 to 6 minutes. Place on foillined baking sheet. Peel peppers. Transfer to sheet with eggplants and zucchini.
• Heat 3 tablespoons olive oil in medium skillet over medium heat. Add garlic and crushed red pepper; stir until fragrant, about 30 seconds. Add breadcrumbs; stir until golden, about 3 minutes. Season breadcrumb picada to taste with salt; scrape into small bowl.
• Place vinegar in another small bowl; whisk in 3 tablespoons oil. Mix in parsley and oregano. Season to taste with salt.
• Arrange vegetables on platter. Spoon herb dressing over; sprinkle with breadcrumbs.

PINEAPPLE IN PORT WITH FRESH CHOPPED MINT: ANANAS EM PORTO COM HORTELA PICADA

Steps:

• Slice the top and bottom off the pineapple, stand it on end, and slicing straight down, remove all the prickly peel. Cut the pineapple lengthwise into 8 wedges, slice off the hard core at the point of each wedge, then slice the wedges about 1/4-inch thick, making small fan-shaped pieces. Place the pineapple fans in a large non-metallic bowl, add the Port, and toss to mix. Cover and chill 3 to 4 hours. Add the mint, toss again, and chill 30 minutes long. To serve, spoon into stemmed goblets and if you like, sprig with fresh mint.

ALBONDIGAS CON PICADA DE ALMENDRA (MEATBALLS IN AN ALMOND SAUCE)

Steps:

• In a large bowl, combine the pork, veal, garlic, breadcrumbs, spices, egg and season with salt and pepper. Mix by hand until the mixture is smooth and leaves the side of the bowl. Refrigerate covered for one hour.
• When ready to cook, roll tablespoons of the mixture into small 1-inch balls.
• Heat one tbsp of olive oil in a frying pan and brown half the meatballs on medium-high heat (3 minutes). Drain on paper towels.
• Add the remaining oil, if necessary, and brown the other half of the meat balls. Drain on paper towels. Set aside the meatballs while making the sauce.
• Lower the heat and add onion. Cook until golden and caramelized. Add tomato and cook for one minute. Stir in the wine, broth and add the bay leaf. Add the meatballs back to the sauce. Season with salt and pepper, cover and cook for 30 minutes.
• Meanwhile combine parsley, garlic, 1/8 tsp salt, saffron, almonds and paprika in a blender or mini-food processor. Pulverize into a paste. Add this mixture, along with the peas, to the meatballs and cook for 15 more minutes.

CHICKEN WITH CATALAN PICADA

Steps:

• Season the chicken with salt and pepper. In a large skillet, heat 2 tablespoons of the oil. Add the chicken, skin side down, and cook over moderately high heat until browned, 4 minutes per side. Transfer to a plate. Add the onion to the skillet and cook over moderate heat until softened, 5 minutes. Add the tomatoes and cook over moderately high heat until very thick, 5 minutes. Add the broth, sherry, bay leaf, orange zest and thyme and bring to a boil. Add the chicken, cover and simmer over low heat for 30 minutes, turning once. Meanwhile, preheat the oven to 350°. Toast the bread and almonds on a baking sheet, about 8 minutes. In a skillet, heat the remaining 1/2 tablespoon of oil. Add the garlic and cook over moderate heat until golden, 3 minutes. Transfer to a food processor with the bread and almonds, the chocolate, parsley, cinnamon, saffron, aniseeds and cloves. Process to a paste. Stir the picada into the sauce and simmer over low heat for 15 minutes. Discard the bay leaf and orange zest, season with salt and pepper and serve.

CARNE PICADA CON TOCINO (FAJITAS WITH BACON AND ONION)

Steps:

• Heat a large nonstick skillet over high heat. Add the bacon and onion and cook, stirring often, until bacon begins to brown. With a spatula, slide the onion and bacon to the back side of the skillet.
• At this point the skillet should be very hot. Add the meat and generously season with salt and pepper.Brown on one side and turn over, add the lime juice.
• Reduce heat to medium-low and cover the skillet. Cook until the meat is tender and serve with accompaniments.

SPANISH-STYLE GRILLED VEGETABLES WITH BREADCRUMB PICADA

Steps:

• Prepare grill to medium heat.
• Arrange vegetables on baking sheets and brush with oil. Sprinkle with salt and pepper to taste.
• Grill peppers, skin side down and without turning, until blackened and blistered, moving occasionally for even cooking, about 10 minutes. Enclose in plastic bag. Let stand until skins loosen, about 30 minutes.
• Grill eggplants and zucchini until charred and tender, turning and rearranging for even browning, 5 to 6 minutes.
• Place on foil lined baking sheet. Peel peppers. Transfer to sheet with eggplants and zucchini. Keep veggies warm.
• Heat 3 tablespoons olive oil in medium skillet over medium heat. Add garlic and crushed red pepper; stir until fragrant, about 30 seconds.
• Add breadcrumbs; stir until golden, about 3 minutes. Season breadcrumb picada to taste with salt; scrape into small bowl.
• Place vinegar in another small bowl; whisk in 3 tablespoons oil. Mix in parsley and oregano. Season to taste with salt.
• Arrange vegetables on platter. Spoon herb dressing over; sprinkle with breadcrumbs. Serve.

PICADA

Steps:

• Wrap the saffron threads in aluminum foil and toast lightly in a hot frying pan for a few seconds, being careful not to let them burn. Cool. Put the peeled garlic and the parsley leaves into a small bowl. Add the toasted saffron threads. Next, add the olive oil. Process with a hand-held blender to make a coarse paste. Add the toasted hazelnuts and continue to make an even, fine mixture.

TOMATES RECHEADOS COM CARNE PICADA

Steps:

• Lave bem os tomates. Cuidadosamente corte-lhes uma tampinha e com uma colher de chá escave o interior do tomate e deixe-os depois escorrer um pouco sobre papel absorvente. Reserve a polpa retirada. Pique a cebola e o dente de alho e coloque num tachinho juntamente com a cebola e deixe refogar. Acrescente depois a carne picada e envolva bem no refogado. Acrescente o miolo que retirou do tomate assim como o vinho branco, a polpa de tomate e tempere com o sal, a pimenta e os oregãos. Deixe cozinhar cerca de 20 minutos em lume brando até a carne estar apurada. Coloque depois os tomates num prato de ir ao forno e tempere-os com umas pedrinhas de sal. Recheie cada um dos tomates com a carne picada e coloque a tampinha nos tomates. Leve a forno previamente aquecido (180ºC) cerca de 15 a 20 minutos para cozinhar o tomate. Este deve ficar macio mas não demasiado cozinhado. Sirva os tomates com uma salada de alface e um pouco de arroz branco.

SPANISH-STYLE GRILLED VEGETABLES WITH BREADCRUMB PICADA RECIPE | EPICURIOUS.COM

Steps:

• Prepare barbecue (medium heat). Arrange vegetables on baking sheets. Brush with oil; sprinkle with salt and pepper. Grill peppers, skin side down and without turning, until blackened and blistered, moving occasionally for even cooking, about 10 minutes. Enclose in plastic bag. Let stand until skins loosen, about 30 minutes. Grill eggplants and zucchini until charred and tender, turning and rearranging for even browning, 5 to 6 minutes. Place on foillined baking sheet. Peel peppers. Transfer to sheet with eggplants and zucchini.
• Heat 3 tablespoons olive oil in medium skillet over medium heat. Add garlic and crushed red pepper; stir until fragrant, about 30 seconds. Add breadcrumbs; stir until golden, about 3 minutes. Season breadcrumb picada to taste with salt; scrape into small bowl.
• Place vinegar in another small bowl; whisk in 3 tablespoons oil. Mix in parsley and oregano. Season to taste with salt.
• Arrange vegetables on platter. Spoon herb dressing over; sprinkle with breadcrumbs.