Straight from NPR’s Hot Pot series, check out the cool fusion dish from Wilma Consul’s ‘healthy twist” on picadillo, a hashed meat dish popular in Spain that made it’s way to former colonies like Cuba and the Philippines. Consul fuses her background of Filipino cuisine with French techniques she learned from cooking school.
Print out Consul’s recipe and break open your NPR Wine Club bottle, “NPR Uncorked” 2016 Merlot while you cook. It is the perfect wine pairing for this spicy dish with it’s smooth, easy-going charm of luscious plum and damson fruited finish.
Unfairly maligned in the past, Merlot has strong allies in California’s renowned Kautz family, who made this limited-edition release just for you. Crafted with grapes from their sustainably farmed Lodi vineyards and partially aged in fine French oak, this charming Merlot brims with velvety plum and toasty spice flavors. And, best of all, you’re supporting public radio while you drink it.
Consul’s recipe joins the eclectic collection, #NPRHotPot series, featuring foods from around the world and the memories people associate with them. Consul says, “when cooked, the meat resembles that of American Sloppy Joe. But the taste is still truly Filipino.”
To view the entire recipe and video, visit ‘goats and soda’ on NPR.