Hello Mark and Wade. Yes please show us the prep for the black beans. As you served this dish with black beans not having that recipe makes this dish incomplete. I will look forward to making this complete meal.
Wow! I’ve never heard of this but it’s got every ingredient that I love! Lol, I very much enjoy olives but Larry hates them. Thanks so much for sharing.
Afternoon, enjoyed watching you make this dish ( I tasted this dish before, but didn’t know how to make it thank you). I will love to see you prepare the black beans.
Sorry man, but this is not how one goes about demonstrating a recipe. If you are making a Cuban version, then no beef! You don't have the garlic 🧄, not the right color of the peppers, & your choice of olives & raisins are wrong. And not even a mention of the beans or rice or how to prepare them. And you dare to call this "authentic"? Back to the cutting board...
Thank you for your feedback. I was taught this recipe by a dear friend many years ago and have made it with her, her mother and grandmother all 3 having been born in Cuba. I did mention in the video that my friend used red peppers but that I had forgot to get red peppers and was using green peppers. While a Cubanelle (Cuban Pepper) would most likely be used in Cuba they are not as available as bell peppers are in my area. However red bell pepper is what was used in the way it was taught to me to make it. As far as garlic, I use 4 cloves of minced garlic in the recipe. I have never had Picadillo made with anything other then ground beef. What would you suggest be used to make the recipe more authentic. I used Spanish olives, the same kind my friend used and again what would you suggest to make the recipe more authentic. As far as the raisins now that I think of it my friend used golden raisins and i used red. If you would be so kind let me know your suggestions and I will update the recipe. This recipe was shared with love in my heart for a dear friend of over 30 years that we lost in February 2024 after a courageous battle with bone marrow cancer. We love you Evelyn, RIP.
Hello Mark and Wade.
Yes please show us the prep for the black beans. As you served this dish with black beans not having that recipe makes this dish incomplete.
I will look forward to making this complete meal.
Your wish is our command. Black beans video on the way!
@@cherryhillhomecooking7433 thank you.
Wow! I’ve never heard of this but it’s got every ingredient that I love! Lol, I very much enjoy olives but Larry hates them. Thanks so much for sharing.
Here you go: ua-cam.com/video/5lCZvf3bJTM/v-deo.html
@@cherryhillhomecooking7433 thank you, I am about to watch and save this vodeo.
Afternoon, enjoyed watching you make this dish ( I tasted this dish before, but didn’t know how to make it thank you). I will love to see you prepare the black beans.
Thank you for your comment. We're making the black beans next!
@beverlyjohnson you can see it here. ua-cam.com/video/5lCZvf3bJTM/v-deo.html
Sorry man, but this is not how one goes about demonstrating a recipe. If you are making a Cuban version, then no beef! You don't have the garlic 🧄, not the right color of the peppers, & your choice of olives & raisins are wrong. And not even a mention of the beans or rice or how to prepare them.
And you dare to call this "authentic"?
Back to the cutting board...
Thank you for your feedback. I was taught this recipe by a dear friend many years ago and have made it with her, her mother and grandmother all 3 having been born in Cuba. I did mention in the video that my friend used red peppers but that I had forgot to get red peppers and was using green peppers. While a Cubanelle (Cuban Pepper) would most likely be used in Cuba they are not as available as bell peppers are in my area. However red bell pepper is what was used in the way it was taught to me to make it. As far as garlic, I use 4 cloves of minced garlic in the recipe. I have never had Picadillo made with anything other then ground beef. What would you suggest be used to make the recipe more authentic. I used Spanish olives, the same kind my friend used and again what would you suggest to make the recipe more authentic. As far as the raisins now that I think of it my friend used golden raisins and i used red. If you would be so kind let me know your suggestions and I will update the recipe. This recipe was shared with love in my heart for a dear friend of over 30 years that we lost in February 2024 after a courageous battle with bone marrow cancer. We love you Evelyn, RIP.
@@aragregorian6039 Authentic is in the eye of the beholder. Or the cook.
Yeah right! Easy answer from a lazy cook.