Chef Pepin, a visiting chef to Dollywood’s Festival of Nations, practically brought down the house today on Living East Tennessee. He inspiried us with his exuberence and style!
Chef Pepin says he has enjoyed his time in East Tennessee and at Dollywood. He shared a picadillo recipe with our viewers today.
Dollywood’s Festival of Nations is going on now through April 14th throughout the park. Visit www.dollywood.com for more information.
by Chef Pepin
1 1/2 lbs ground beef
1/4 cup of vegetable oil
1 yellow onion finely chopped
1 bell pepper finely chopped
3/4 cup alcaparrado (Spanish stuffed olives and capers)
3/4 cup raisins
1 tsp salt
1/8 tsp freshly ground black pepper
1/2 cup tomato sauce
1/4 cup dry wine
In a braising pan over medium heat add 1/4 cup of oil, the garlic, onions and bell pepper. Cook until the onions are translucent.
Add the ground beef and continue cooking for a few minutes more. Add the rest of the ingredients. Use a basting spoon to break apart the meat as it cooks.
Reduce the heat to low and let simmer for about 20 more minutes.
Serve with white rice and tostones (fried green plantains).