This California-style mincemeat is a savory, robust dish that blends ground beef and pork with aromatic spices like cumin, cinnamon, and thyme. Unlike traditional sweet mincemeat, this version features a medley of textures and flavors, incorporating briny capers, pimento-stuffed olives, and sweet raisins for a complex taste profile. The addition of toasted slivered almonds adds a delightful crunch, while ruby port or Madeira provides a rich, deep backbone to the sauce. It’s incredibly versatile, perfect for spooning over fluffy rice, stuffing into warm pita pockets, or serving atop slices of crusty sourdough or French bread. This hearty, comforting meal is ideal for casual weeknight dinners or as a unique main course for gatherings, offering a fusion of Mediterranean and Californian culinary influences.
California Mincemeat
Description
This California-style mincemeat is a savory, robust dish that blends ground beef and pork with aromatic spices like cumin, cinnamon, and thyme. Unlike traditional sweet mincemeat, this version features a medley of textures and flavors, incorporating briny capers, pimento-stuffed olives, and sweet raisins for a complex taste profile. The addition of toasted slivered almonds adds a delightful crunch, while ruby port or Madeira provides a rich, deep backbone to the sauce. It&# 226;ÂÂs incredibly versatile, perfect for spooning over fluffy rice, stuffing into warm pita pockets, or serving atop slices of crusty sourdough or French bread. This hearty, comforting meal is ideal for casual weeknight dinners or as a unique main course for gatherings, offering a fusion of Mediterranean and Californian culinary influences.Ingredients
Directions
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Peel and coarsely chop 2 large yellow onions.
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Peel and mince 4 medium garlic cloves.
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Core, seed, and coarsely chop 1 medium sweet green pepper.
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Heat 2 tablespoons of olive oil in a large skillet over moderate heat.
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Add the chopped onions, minced garlic, and green pepper to the skillet.
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Stir-fry the vegetables for about 5 minutes, or until they become limp.
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Sprinkle in 1/2 teaspoon crumbled leaf marjoram, 1/2 teaspoon crumbled leaf thyme, 1/2 teaspoon ground cumin, and 1 pinch ground cinnamon.
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Cook the spiced vegetables for 1 to 2 minutes, stirring constantly to release their aromas.
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Add 1 pound ground beef chuck and 1 pound ground pork shoulder to the skillet.
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Break up any large chunks of meat with a spoon and fry until the redness disappears, but do not brown the meat.
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Pour in 2 tablespoons of ruby port, sweet Madeira, or sherry.
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Boil uncovered for 2 to 3 minutes, allowing the alcohol to evaporate.
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Stir in 1/4 cup well-drained capers, 3/4 cup chopped olives with pimento, 1/2 cup seedless raisins, 8 oz tomato sauce, and 1/4 teaspoon freshly ground black pepper.
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Bring the mixture to a simmer, then reduce heat to maintain a very gentle simmer.
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Cover the skillet and cook the mincemeat for 45 minutes to allow the flavors to blend.
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Uncover the skillet and stir in 1 cup toasted slivered almonds.
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Cook uncovered for 4 to 5 minutes, stirring often, until the almonds are heated through.
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Ladle the mincemeat over rice, or serve on slices of sourdough or French bread.
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Alternatively, spoon the mixture into pita pockets or taco shells.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 13.3kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1.3mg1%
- Total Carbohydrate 3.1g2%
- Dietary Fiber 0.6g3%
- Sugars 1.4g
- Protein 0.4g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
