Latest news with #Picadillo
Gulf Today
26-04-2025
- Entertainment
- Gulf Today
Miami chef brings Cuban comfort food to Sharjah
It was an early brunch for many as the scent of sizzling spices and sweet peppers filled the Sharjah Children's Reading Festival (SCRF 2025) on Thursday, thanks to the ever-smiling chef Dario Stephen who turned the festival's Cookery Corner into a giant cauldron. In his high-energy, kid-friendly session 'Kids Can Cook: Chef D's Recipes from Around the World,' the Miami-based chef whipped up an all-time flavourful Latin American classic – Picadillo, a Cuban dish made with ground beef, tomatoes, olives, and spices. Designed to be both delicious and accessible, the dish reflected Chef D's broader culinary mission: to inspire children everywhere to discover the world through food. 'I'm from Miami, Florida, which is just off the coast of Cuba,' said Stephen, known affectionately to his fans as Chef D from Kids Can Cook on Instagram, as he stirred a simmering pot of Picadillo before a curious audience of families and young aspiring chefs. 'This dish is part of my roots, and it's also one of the many recipes featured in my book. I've travelled the globe learning recipes, and Picadillo is one of my favourites to share – it's simple, hearty, and has flavours that children love.' The live cooking demonstration was filled with laughter, questions, and helpful tips from the author of Chef D Cooks the World, who took time between ingredients to explain how food connects cultures - and how every dish tells a story. 'It's more than just cooking,' he said during what was his third visit to Sharjah: 'When kids learn about recipes like Picadillo, they're also learning about places, people, and traditions. Food is a fun and delicious way to explore the world.' The dish, rich with Spanish and American influences, was a hit with the audience, many of whom sampled the flavours and took notes to try it at home. 'It's great food diplomacy,' joked one parent in the crowd. 'Chef D makes global flavours feel like something your own child can cook – and enjoy.' The Cookery Corner has emerged as a festival favourite, giving young attendees a chance to learn essential life skills while embracing creativity – and taste – in equal measure.
Epoch Times
26-04-2025
- General
- Epoch Times
Chicken Picadillo
By Linda Gassenheimer Tribune News Service Picadillo is a popular Latin dish made with ground meat, onions, green bell pepper, tomato sauce, capers, and raisins. The success of this dish lies in the blending of sweet and savory flavors. I have captured the essence of its taste and texture in this 15-minute, no-fuss dinner using ground chicken as the main ingredient for a lighter result. It only takes a few minutes to gather the ingredients, but they all cook together in less than 15 minutes. I find that this is a quick and easy meal to have on hand. It freezes well, so I often make double the recipe and save half for another meal. Helpful Hints 1 teaspoons minced garlic can be used instead of crushed garlic. Any type of green salad can be served with the picadillo. Fresh diced onion or green bell pepper can be used instead of frozen. Cook them a couple of minutes longer. Countdown Assemble ingredients. Make the picadillo. Make the rice. Shopping List To buy: 3/4 pound ground white meat chicken breast, 1 container reduced sodium tomato sauce, 1 small bottle Worcestershire sauce, 1 bottle distilled white vinegar, 1 small bottle capers, 1 small box raisins, 1 package microwaveable brown rice, 1 bag frozen diced onion, 1 bag frozen diced green bell pepper, 1 bag washed, ready-to-eat lettuce. Staples: canola oil, garlic, salt, and black peppercorns. Chicken Picadillo Serves 2 4 teaspoons canola oil, divided use 1 cup frozen diced onion 1 cup frozen diced green bell pepper 2 medium garlic cloves, crushed 3/4-pounds ground white meat chicken breast 2 cups low-sodium, tomato sauce 2 tablespoons Worcestershire sauce 2 tablespoons capers 1/4 cup raisins 2 tablespoons distilled white vinegar Salt and freshly ground black pepper microwaveable brown rice to measure 1 cup cooked Salt and freshly ground black pepper 2 cups washed, ready-to-eat lettuce. 1 tablespoon reduced-fat oil and vinegar dressing Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat and add the onions, green pepper, garlic, and ground chicken. Saute 3 to 4 minutes, breaking up the chicken into small pieces as it cooks. You can use the edge of a cooking spoon to break up the chicken. Add the tomato sauce and sauté until the sauce starts to bubble, about 2 to 3 minutes. Add Worcestershire, capers, raisins, and vinegar. Reduce heat to medium and cook gently for about 3 to 4 minutes. Add Salt and pepper. Divide in half and place on 2 dinner plates. Microwave the brown rice according to the package instructions. Measure 1 cup and save the remaining rice for another meal. Toss the rice with the remaining 2 teaspoons of oil. Divide the rice in half and place on the plates with the picadillo. Serve a little washed, ready-to-eat lettuce on the side with the dressing. Related Stories 4/19/2022 7/30/2024 Per serving: 612 calories (23 percent from fat), 15.8 g fat (2.1 g saturated, 7.5 g monounsaturated), 126 mg cholesterol, 47.1 g protein, 72.9 g carbohydrates, 9.5 g fiber, 461 mg sodium. Dear Readers: We would love to hear from you. What topics would you like to read about? Please send your feedback and tips to
Sharjah 24
25-04-2025
- Entertainment
- Sharjah 24
Chef D brings Cuban comfort food to young foodies at SCRF
In his high-energy, kid-friendly session 'Kids Can Cook: Chef D's Recipes from Around the World,' the Miami-based chef whipped up an all-time flavourful Latin American classic - Picadillo, a Cuban dish made with ground beef, tomatoes, olives, and spices. Designed to be both delicious and accessible, the dish reflected Chef D's broader culinary mission: to inspire children everywhere to discover the world through food. 'I'm from Miami, Florida, which is just off the coast of Cuba,' said Stephen, known affectionately to his fans as Chef D from Kids Can Cook on Instagram, as he stirred a simmering pot of Picadillo before a curious audience of families and young aspiring chefs. 'This dish is part of my roots, and it's also one of the many recipes featured in my book. I've travelled the globe learning recipes, and Picadillo is one of my favourites to share - it's simple, hearty, and has flavours that children love.' A taste of travel on a plate The live cooking demonstration was filled with laughter, questions, and helpful tips from the author of Chef D Cooks the World, who took time between ingredients to explain how food connects cultures - and how every dish tells a story. 'It's more than just cooking,' he said during what was his third visit to Sharjah: 'When kids learn about recipes like Picadillo, they're also learning about places, people, and traditions. Food is a fun and delicious way to explore the world.' The dish, rich with Spanish and American influences, was a hit with the audience, many of whom sampled the flavours and took notes to try it at home. 'It's great food diplomacy,' joked one parent in the crowd. 'Chef D makes global flavours feel like something your own child can cook - and enjoy.' Now in its 16th edition, SCRF 2025 continues to blend literature, learning, and lifestyle under its expansive programming. The Cookery Corner has emerged as a festival favourite, giving young attendees a chance to learn essential life skills while embracing creativity - and taste - in equal measure.
