Title: California Mincemeat
Categories: Meat
Yield: 6 Servings
| 2 | lg | Yellow onions; peeled and coarsely chopped |
| 4 | md | Garlic cloves peeled & minced |
| 1 | md | Sweet green pepper; cored, seeded & coarsely chopped |
| 2 | tb | Olive oil |
| 1/2 | ts | Crumbled leaf marjoram |
| 1/2 | ts | Crumbled leaf thyme |
| 1/2 | ts | Ground cumin |
| 1 | pn | Ground cinnamon |
| 1 | lb | Ground beef chuck |
| 1 | lb | Ground pork shoulder |
| 2 | tb | Ruby port, sweet Madeira OR sherry |
| 1/4 | c | Well-drained capers |
| 3/4 | c | Chopped olives w/pimento |
| 1/2 | c | Seedless raisins |
| 8 | oz | Tomato sauce |
| 1/4 | ts | Freshly ground black pepper |
| 1 | c | 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