BISON BOLOGNESE
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Heat a medium Dutch oven over medium-high heat. Add the olive oil and the ground bison. Cook, breaking apart the meat into very small pieces with a wooden spoon until the meat is lightly browned, about 8 minutes. Add the carrot, red onion and garlic to the pan and stir to combine. Season with 1 teaspoon salt and cook for 3 minutes or until the vegetables are soft and fragrant. Deglaze with the white wine, scraping up the brown bits from the bottom of the pan with the wooden spoon. Simmer for 5 minutes or until almost completely reduced. Stir in the hand crushed tomatoes and nestle in the Parmesan rind and basil. Season with the remaining salt. Reduce the heat the medium and simmer the sauce, stirring occasionally for 25 minutes.
- Meanwhile bring a large pot of water to a boil over high heat. Season generously with salt. Add the pasta to the water and cook for 2 minutes less than directed, about 6 minutes. Using tongs, add the pasta directly from the pasta water to the sauce. Add the Parmigiano-Reggiano cheese directly to the bare pasta along with the butter. Toss the pasta with the sauce to coat, thinning as needed with the pasta water to ensure it clings to the pasta. Serve drizzled with more olive oil and sprinkled with more Parmigiano-Reggiano cheese if desired.
BEEF EMPANADAS
Many cultures have put a spin on the empanada. This recipe descends from the Argentine way of making these little meat pies. The Argentine empanada is small, just two or three delicious bites. The technique to master in this recipe is holding the open empanada with one hand and using the other hand to crimp the outer edge and for a decorative braid. The less dexterous among us should use a fork for this.
Provided by David Tanis
Categories dinner, lunch, main course, side dish
Time 1h30m
Yield 36 empanadas
Number Of Ingredients 19
Steps:
- Make the dough: Put 2 cups boiling water, 4 ounces lard and 1 1/2 teaspoons salt in large mixing bowl. Stir to melt lard and dissolve salt. Cool to room temperature.
- Gradually stir in flour with a wooden spoon until dough comes together. Knead for a minute or two on a floured board, until firm and smooth. Add more flour if sticky. Wrap and refrigerate for 1 hour.
- Make the filling: Season chopped beef generously with salt and pepper and set aside for 10 minutes. Melt 3 tablespoons lard in a wide heavy skillet over medium-high heat. Add beef and fry until nicely browned, stirring throughout to keep pieces separate, about 5 minutes.
- Turn heat down to medium and add onion and chorizo. Keep turning mixture with a spatula, as if cooking hash, until onion is softened and browned, about 10 minutes. Add potatoes, garlic, thyme and marjoram and stir well to incorporate. (Add a little more fat to pan if mixture seems dry.) Season again with salt and pepper and let mixture fry for 2 more minutes. Stir in tomato paste, pimentón and cayenne, then a cup of broth or water. Turn heat to simmer, stirring well to incorporate any caramelized bits.
- Cook for about 10 more minutes, until both meat and potatoes are tender and the sauce just coats them - juicy but not saucy is what you want. Taste and adjust seasoning for full flavor (intensity will diminish upon cooling). Stir in scallions and cool to room temperature, then cover and refrigerate until ready to use.
- Divide chilled dough into 1-ounce pieces and form into 2-inch diameter balls. Roll each piece into a 4 1/2-inch circle. Lay circles on a baking sheet lightly dusted with flour.
- Moisten outer edge of each round with water. Put about 2 tablespoons filling in the center of each round, adding a little chopped green olive and some hard-cooked egg to each. Wrap dough around filling to form empanada, pressing edges together. Fold edge back and finish by pinching little pleats or crimping with a fork.
- Heat oven to 375 degrees. Place empanadas on parchment-lined or oiled baking sheet, about 1 inch apart. Brush tops lightly with lard or butter and bake on top shelf of oven until golden, 10 to 15 minutes. Serve warm.
EMPANADAS (BEEF TURNOVERS)
The perfect pastry for all meals! Empanadas, or beef turnovers, are discs of pastry packed with meat. Some turnover recipes call for all manner of fillings, but this GOYA® Empanada recipe features a delicious tomato, onion, garlic and beef mixture. You can enjoy empanadas as an appetizer, a main dish, or even after your main course. Use GOYA® Discos, or frozen pastry rounds, for a flaky beef turnover that will make your mouth water.
Provided by Goya
Categories Trusted Brands: Recipes and Tips Goya®
Time 1h20m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking up meat with a wooden spoon, about 10 minutes. Add onions and cook until soft, about 5 minutes more. Stir in tomato sauce, olives, Sofrito, Sazon, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.
- On a lightly floured work surface, using a rolling pin, roll out discos until 1/2-inch larger in diameter. Spoon about 1 tbsp. meat mixture into middle, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork.
- Fill a deep saucepan with oil to a depth of 2 1/2-inches. Heat oil over medium-high heat until hot but not smoking (350 degrees F on deep-fry thermometer). Cook Empanadas in batches until crisp and golden brown, flipping once, 4 - 6 minutes. Transfer to paper towels to drain.
BEEF EMPANADAS
This authentic recipe was given to me by a visiting Argentinean professor while I was studying Spanish in college. They have become a staple food in my household as they are both simple to make, and delicious.
Provided by slatkasamrica
Categories World Cuisine Recipes Latin American South American Argentinian
Time 2h25m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oil in a large Dutch oven over medium heat. Add onions, scallions, and bell pepper. Cover and cook, stirring occasionally, until onions are translucent, 10 to 15 minutes.
- Add ground beef, oregano, salt, cayenne pepper, and cumin to the onion mixture. Cook and stir beef until no longer pink, 8 to 10 minutes. Remove from the heat and allow to cool slightly, then cover and place in the refrigerator until meat is completely cooled, about 1 hour.
- Remove filling from the refrigerator and transfer into a colander to drain. Return filling to the Dutch oven.
- Preheat the oven to 400 degrees F (200 degrees C). Liberally grease a baking sheet with butter.
- Place about 2 tablespoons filling into the center of an empanada disc. Fold empanada in half into a crescent shape, press the edges of the dough together with a fork or your fingers to seal, and place onto the prepared baking sheet. Repeat with remaining empanadas and filling. Brush tops with egg white.
- Bake in the preheated oven until golden brown, about 20 minutes.
Nutrition Facts : Calories 534.6 calories, Carbohydrate 65.6 g, Cholesterol 49 mg, Fat 21.7 g, Fiber 4.5 g, Protein 22.6 g, SaturatedFat 7 g, Sodium 1472.2 mg, Sugar 2.1 g
More about "bison empanadas food"
THE BEST MEXICAN STYLE BAKED BEEF EMPANADAS - MY LATINA TABLE
From mylatinatable.com
MEXICAN MASA EMPANADAS RECIPE - MASA EMPANADAS | HANK SHAW
From honest-food.net
BISON EMPANADAS | PINTEREST
From pinterest.com
GROUND BISON RECIPES FOOD NETWORK - FIDESBOLIVIA
From fidesbolivia.com
GROUND BISON RECIPES - NATIONAL BISON ASSOCIATION
From bisoncentral.com
ALBERTA BISON - BISON PRODUCERS OF ALBERTA - BPA
From bisoncentre.com
HOW TO MAKE AUTHENTIC COLOMBIAN BEEF EMPANADAS | CBC LIFE
From cbc.ca
ARGENTINIAN BEEF EMPANADAS - OLIVIA'S CUISINE
From oliviascuisine.com
CHILEAN EMPANADAS DE PINO RECIPE - THE SPRUCE EATS
From thespruceeats.com
1 LB GROUND BISON RECIPES
From tfrecipes.com
KETO EMPANADAS RECIPE (CHEWY & CRISPY!) | WHOLESOME YUM
From wholesomeyum.com
BISON EMPANADAS | METRO
From api.metro.ca
EASY BISCUIT EMPANADAS RECIPE - MAINLY HOMEMADE
From mainlyhomemade.com
A GIRL'S GOTTA EAT!: BISON EMPANADAS....AND YES THEY ARE ...
From cookingmybigbuttoff.blogspot.com
GIRL IN AN APRON: CAROLINA BISON EMPANADAS
From girlinanapron.blogspot.com
PASO A PASO: AUTHENTIC ARGENTINE BEEF EMPANADAS THAT WILL ...
From ecelaspanish.com
EMPANADAS, QUéBEC-STYLE - APPETIZERS | MONTREAL’S PUBLIC ...
From marchespublics-mtl.com
BISON EMPANADAS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CUBAN EMPANADAS {WITH HOMEMADE DOUGH} - TASTY EVER AFTER
From tastyeverafter.com
KETO EMPANADAS WITH A GROUND BEEF FILLING - HEALTHY ...
From healthyrecipesblogs.com
GROUND BISON RECIPES FOOD NETWORK - TRANSFITCON
From transfitcon.com
BISON EMPANADAS WITH AVOCADO JALAPENO PUREE RECIPE ...
From cookingchanneltv.com
BISON EMPANADAS WITH CHILEAN PEBRE – BENJAMIN LEE BISON
From buysomebison.com
KENTUCKY BISON EMPANADAS – DERBY DERBY DERBY
From derbyderbyderby.com
BISON PRODUCERS OF ALBERTA :: BISON EMPANADAS
From bisoncentre.com
BISON EMPANADAS! | CHOCOLATE COVERED LILY BEANS
From lilybeans.wordpress.com
EMPANADAS | METRO
From metro.ca
THE BEST CHICKEN EMPANADA IN BUTTERY, FLAKY PASTRY - FOXY ...
From foxyfolksy.com
TRADITIONAL BOLIVIAN STREET FOOD: SALTEñAS (MEAT EMPANADAS)
From beckandbulow.com
30-MINUTE EASY CUBAN BEEF EMPANADAS RECIPE IN 8 SIMPLE STEPS
From kitchendreaming.com
BISON EMPANADAS | RECIPE | FOOD NETWORK RECIPES, BISON ...
KENTUCKY BISON EMPANADAS - MENU - SEVICHE A LATIN ...
From yelp.com
BISON EMPANADAS | US FOODS
From usfoods.com
PERUVIAN EMPANADAS RECIPE: GOLDEN BROWN JUICY BEEF PARCELS
From eatperu.com
COLOMBIAN EMPANADAS WITH BEEF AND POTATO FILLING RECIPE
From thespruceeats.com
10 BEST GROUND BISON RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
FROM ARGENTINA WITH LOVE: EMPANADAS DE BUFALO--BISON EMPANADAS
From fromargentinawithlove.typepad.com
THE BEST BEEF EMPANADAS RECIPE - HOMEMADE ARGENTINE ...
From spanishsabores.com
BUENA ONDA EMPANADAS | RESTAURANT IN SANTA BARBARA
From buenaondasb.com
BISON EMPANADAS | BAKING, BABIES, AND STUFF
From bakingbabiesandstuff.blogspot.com
PLANETA EMPANADA | LAS EMPANADAS MáS RICAS DE BAHíA BLANCA
From planetaempanada.com
BISON EMPANADAS - METRO
From metro.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love