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Going to start working through an old Rick Bayless cookbook I have. Better stock up on raisins. 

First up were some empanadas. I used a flour dough and a filling of ground beef, onions, garlic, tomatoes, raisins, and olives, as well as poultry seasoning and jack cheese. I'm not a big fan of olives and not sure I've ever put raisins in anyone savory, but it came out pretty well. Not pretty, but the flavors weren't too olivey or raisiny. Made me think back to people making these, filling them with whatever they had on hand. I don't love ground meat in these kinds of things, mostly did it because I had leftover ground meat from making burgers. 

We were talking about picadillo the other day, my dad has a picadillo recipe from his youth in the 40s and 50s in West Texas.  We always make it around Christmastime and usually eat it as a meaty dip, but it can be used for almost anything, including as a filling for empanadas, tacos, enchiladas, or chile rellenos.

I'll be making some for the eggnog party this weekend, I'll post up the recipe when I do.

Here's my dad's picadillo recipe:

1/2 lb hot bulk pork sausage (breakfast sausage)
1 lb ground beef
1 tsp salt
pepper to taste
1 16 oz can crushed tomatoes
3 green onions, chopped
2.5 oz chopped pimiento peppers
1/4 - 1/2 cup almond slices
1 clove garlic, minced
1 can tomato paste (6 oz)
2 jalapenos, chopped
1/2 to 3/4 cup golden raisins
1/4 tsp Mexican oregano

Mix meats together by hand.  Pour into a large pan and barely cover with water.  Add salt and pepper.  Stir meat until well blended.  Simmer covered for 30 minutes.  Add remaining ingredients and cook 15 minutes longer. Serve hot in a chafing dish with tortilla chips.  Freezes well.

So I rubbed up this 5 1/2 lb beef short rib plate Thursday night, thinking I'd smoke it on the Egg on Friday, as I have to spend much of Sat/Sun at Munciana for vball.    Friday comes and its blowing snow like crazy which makes it a little difficult in light of the fact that I'm working (in/out of house, likely making a mess).  so I hold off til to start it after I duck home this afternoon, and I guess it'll be a snack tonight and assemble a Sunday night dinner with this beaut.    S&P plus garlic powder for the rub.   spritz of red wine & beef broth at periodic intervals during the (about) 6 hour cook at 215-230 degrees.   I used my new 'Meater' wireless/bluetooth thermometer which I got as a gift.  works well, though seems to be a battery suck on the phone.

I love smoking the entire short rib plate as a whole. I need to that again soon.