So, I made a big ol' batch of my favorite picadillo over the weekend.
Seriously. A lot. (And white rice and black beans and plantains, too…but that's not important right now.)
We had our neighbors and friends, and of course, my mom coming for dinner and I generally don't exactly follow my own recipe per se, I just kind of make it "by ear." (De oido.)
So, I 'm just grabbing an onion here and a bell pepper there and and dicing and crushing garlic and pulling stuff out of my cupboards that I normally put in picadillo and I always keep on hand, like tomato sauce and tomato paste and white cooking wine…
Actually, it was at the "white cooking wine" part that I ran into some trouble…
So, I added some pimentón to the picadillo (to try and mask the pungent smell of rum! I know. Shut up.) and then some of the white cooking wine, which I should have added in the first place and then I was sort of adding things willy-nilly to this dish that was quickly devolving from picadillo to everything-but-the-kitchen-sink-adillo.
The good news is that it turned out pretty good. Pretty great, actually. I think I pretty much added enough stuff to mask the rum and I think I may be adding the pimentón to picadillo again in the future. =D
Does this make me a bad mother? Or a really good cook? 😉
"But why is the rum gone?" ~ Captain Jack Sparrow