This arrived as a comment, but since it is a full blown recipe - I am going to post it here. This one is from Nance, who lives in Pennsylvania, US and runs a new blog called Writing Late In The Game. She writes:
Here's a hamburger recipe from Mary Hemingway (or so the cookbook said) who mentioned that it was Ernest's favorite Cuban dish. It quickly became the favorite of my entire family. I've been making it often for about 40 years. The ingredients sound as though they'd make a weird combination, but it turns out to taste marvelous, and it is easy to do and gets put together and cooked quickly.
I don't know whether this is Kosher, or not, but a Jewish friend of mine ate it at a church supper one time and loved it, so hopefully it is.Nance
This recipe calls for Pimientos to be stuffed in olives. It could be confusing as "Pimentos" is a term that is used to described Peppers. These peppers can be hot or just plain veggies. (In Israel they are available almost year round and are fairly inexpensive.)
However, I am sure this recipe refers to the specific Pimento which is known as the Cherry Pepper, as you can see from the picture below, as this is usually the type of "Pimento" stuffed in olives. (Especially since this a Hemingway recipe as they are found in Spanish olives!)
Pimento - Cherry Pepper and Olives in Jar Stuffed With Pimento
- 1 lb. ground beef
- 1 small sweet green pepper
- 1 small sweet red pepper
- 1/2 Cup raisins, plumped briefly in warm water to cover. (Drain before adding.)
- 1/4 Cup green olives stuffed with Pimientos
- 1 med. onion
- 1 large can chopped tomatoes and juice (or you can use fresh)
- 1/3 Cup red wine
- 3 cloves of garlic
- 1 small Serrano or Jalapeño pepper (optional)
- 3 Tablespoon olive oil
- salt and pepper to taste
- Brown ground beef in olive oil with chopped red and green sweet bell peppers.
- Chop onions and garlic and small hot pepper (if desired)
- Add to frying pan and cook until transparent and pepper is tender.
- Add plumped raisins, olives, tomatoes with their juices, wine, salt and pepper and simmer gently for about 15 minutes.
- Serve over hot steamed rice.
As far as I can tell it is kosher as long as the ground beef is kosher. This sounds absolutely delicious, though one must be an expert in peppers! Gets a two for difficulty, as it truly is easy to prepare but one must get all the ingredients together. Nance we want more repcipes! Keep it up.