Best Victors 1959 Cafe Picadillo And Creole Sauce Recipes

Victor's 1959 Cafe - Picadillo and Creole Sauce image

Provided by Food Network

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 21

1 #10 can tomato sauce*
1 #10 can water*
5 garlic cloves, chopped
1 red pepper, chopped
1 green pepper, chopped
1 yellow onion, chopped
1/4 cup olive oil
1/4 cup chopped oregano leaves
1 teaspoon ground cumin
4 bay leaves
Salt and freshly ground black pepper
1 pound ground beef
3 cups Creole Sauce
4 garlic cloves, chopped
1 teaspoon salt
1 teaspoon ground cumin
2 bay leaves
1 cup diced potatoes, skin on
3/4 cup green olives
2 tablespoons capers (include a little bit of the juice)
3/4 cup raisins

Steps:

Creole Sauce:
In a large saucepan, start with tomato sauce and water. Add remaining ingredients and simmer for about 30 minutes or until all the flavors have blended to your liking. You'll have extra sauce to use for other recipes!
This is a versatile sauce that can be used for use with rice and pasta dishes, eggs, meats, fish, or even as a dipping sauce.
Picadillo:
In a large pan, brown the beef first, drain, then put back into the pan. Add the creole sauce, and stir on medium to low heat until it simmers. Add remaining ingredients and simmer on low heat, stirring regularly, for about half an hour to 45 minutes. Serve with rice and black beans.

Creole Sauce image

Provided by Food Network

Categories condiment

Time 25m

Yield 4 servings, plus leftovers!

Number Of Ingredients 12

1 stick (1/2 cup) salted butter
1/2 cup all-purpose flour
4 1/2 cups whole milk
2 teaspoons salt
1 1/4 teaspoons paprika
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
3/4 tablespoon dried oregano
1/2 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/3 cup plus 2 teaspoons white vinegar

Steps:

Melt the butter on low heat, preferably in a double boiler, or, paying close attention, stirring regularly in a pot. Stir in the flour, incorporating it into the butter thoroughly until smooth. Slowly add the milk, stirring constantly. Cook on low-medium heat, stirring regularly, until it reaches a silky, creamy consistency. Whisk in the salt, paprika, garlic powder, onion powder, oregano, cayenne, nutmeg and cloves. Cook for 5 minutes. Whisk in the vinegar, adding slowly. Cook for another 5 minutes, whisking often.

Creole Sauce image

Provided by Food Network

Categories condiment

Yield 4 to 6 servings

Number Of Ingredients 16

2 tablespoons olive oil
1 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped green bell peppers
Freshly ground black pepper
2 tablespoons chopped garlic
2 cups peeled, seeded and chopped Italian plum tomatoes
1/4 cup chopped basil leaves
1 tablespoon chopped fresh oregano leaves
2 teaspoons chopped fresh thyme leaves
Cayenne
2 teaspoons Worcestershire sauce
3 cups chicken stock
1/2 cup chopped green onions
6 tablespoons butter, at room temperature
Salt

Steps:

In a saucepan, with a lid, over medium heat, add the oil. When the oil is hot, add the onions, celery, and green peppers. Season with salt and pepper. Saute the vegetables for 2 to 3 minutes or until the vegetables start to wilt. Stir in the garlic, tomatoes, and herbs. Continue to saute for 1 minute. Season the vegetables with salt, pepper and cayenne. Stir in the Worcestershire sauce and stock. Bring the liquid to a boil and reduce to a simmer. Cook for 12 minutes, covered, stirring occasionally. Stir in the green onions and stir in the butter. Serve warm.