California Mincemeatmeats 2 large yellow onions; peeled and coarsely chop 4 medium garlic cloves peeled & minced 1 medium sweet green pepper; cored, seeded & coarsely 2 tablespoon olive oil 1/2 teaspoon crumbled leaf marjoram 1/2 teaspoon crumbled leaf thyme 1/2 teaspoon ground cumin 1 pinch ground cinnamon 1 lb ground beef chuck 1 lb ground pork shoulder 2 tablespoon ruby port, sweet madeira or sherry 1/4 cup well-drained capers 3/4 cup chopped olives w/pimento 1/2 cup seedless raisins 8 oz tomato sauce 1/4 teaspoon freshly ground black pepper 1 cup toasted slivered almonds IN A LARGE SKILLET set over moderate heat, stir-fry the onions, garlic and green pepper in the olive oil for about 5 minutes, until the vegetables are limp. Mix in the marjoram, thyme, cumin and cinnamon, and cook over moderate heat for 1 to 2 minutes. Add the beef and pork. Fry the meat, breaking up any large chunks, just until the redness disappears; do not brown the meat. Add the wine and boil it uncovered for 2 to 3 minutes, until it evaporates. Mix in the remaining ingredients except the almonds, bring the mincemeat to a simmer and adjust the heat so that it simmers very gently. Cover the skillet and cook the mincemeat for 45 minutes, until the flavors are well blended. Stir in the almonds and cook, uncovered, for 4 to 5 minutes, stirring often, until they are heated through. Ladle the mincemeat over rice, or slices of sourdough or French bread. Or, spoon the meat into pita pockets or taco shells. Makes 6 to 8 servings |
