California mincemeat Recipe

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California mincemeat

Artist:	_	Yield:	6
Categories:	Exotic, Meats	Rating:	0
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Ingredients:

2		Yellow onion
4		Garlic clove
1		Sweet green pepper
2	tbsp	Olive oil
1/2	tbsp	Marjoram
1/2	tbsp	Thyme
1/2	tbsp	Ground cumin
1	pinch	Ground cinnamon
1	lbs	Ground beef chuck
1	lbs	Ground pork shoulder
2	tbsp	Madeira
1/4	cup	Capers
3/4	cup	Pimiento-stuffed green olive
1/2	cup	Seedless raisins
8	oz	Tomato sauce
1/4	tbsp	Black pepper
1	cup	Toasted slivered almonds

Procedures:

1	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.
2	Mix in the marjoram, thyme, cumin and cinnamon, and cook over moderate heat for 1 to 2 minutes.
3	Add the beef and pork.
4	Fry the meat, breaking up any large chunks, just until the redness disappears; do not brown the meat.
5	Add the wine and boil it uncovered for 2 to 3 minutes, until it evaporates.
6	Mix in the remaining ingredients except the almonds, bring the mincemeat to a simmer and adjust the heat so that it simmers very gently.
7	Cover the skillet and cook the mincemeat for 45 minutes, until the flavors are well blended.
8	Stir in the almonds and cook, uncovered, for 4 to 5 minutes, stirring often, until they are heated through.
9	Ladle the mincemeat over rice, or slices of sourdough or french bread.
10	Or, spoon the meat into pita pockets or taco shells.
11	Makes 6 to 8 serving