Buckskinchili Recipes

BUCATINI ALL'AMATRICIANA

Bucatini All'Amatriciana image

This pasta dish is my signature dish. I really enjoy making this pasta, especially with the right ingredients like guanciale. Top with freshly grated Parmesan cheese.

Provided by CHEF CARLO APOLLONI

Categories World Cuisine Recipes European Italian

Time 39m

Yield 2

Number Of Ingredients 9

Ingredients

5 ounces bucatini pasta
¼ cup extra-virgin olive oil
3 crushed garlic cloves
1 ½ ounces guanciale (cured pork cheek), sliced
¼ cup sliced red onion
1 pinch red pepper flakes
½ (8 ounce) can crushed San Marzano tomatoes
salt and ground black pepper to taste
1 ounce freshly grated Pecorino Romano cheese

Steps:

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bucatini and return to a boil. Cook, uncovered, stirring occasionally, until bucatini is tender, about 11 minutes. Drain.
Heat oil in a large skillet over medium-high heat. Add garlic cloves; cook until golden brown, about 1 minute. Remove with a slotted spoon and discard. Add guanciale; cook and stir until crisp and golden, about 4 minutes. Add onion and red pepper flakes; cook and stir until onion is translucent, about 3 minutes. Stir in tomatoes, salt, and black pepper. Simmer tomato sauce until flavors combine, about 10 minutes.
Stir bucatini and Pecorino Romano cheese into tomato sauce and toss until evenly coated.

Nutrition Facts : Calories 633.9 calories, Carbohydrate 60.1 g, Cholesterol 21.9 mg, Fat 35.9 g, Fiber 3.2 g, Protein 17.3 g, SaturatedFat 7.4 g, Sodium 478.1 mg, Sugar 0.8 g

BUCKSKIN CHILI

Buckskin Chili image

Make and share this Buckskin Chili recipe from Food.com.

Provided by Aroostook

Categories Deer

Time 3h20m

Yield 10 serving(s)

Number Of Ingredients 17

Ingredients

5 lbs venison, ground
1/2 lb bacon
2 cups red wine
4 tablespoons cumin
3 tablespoons Tabasco sauce
3 cloves garlic (minced)
2 1/2 cups tomato sauce
1/2 cup tomato paste
2 1/2 cups canned diced tomatoes
1 (3 lb) can pinto beans, washed and drained
3 jalapeno peppers, minced
3 medium onions, chopped
1 cup mushroom, chopped
3 tablespoons dried red pepper flakes
1/2 teaspoon allspice
1 teaspoon oregano
1 1/2 teaspoons salt

Steps:

Fry bacon in a large, heavy pot.
Remove bacon when done and set aside.
Add the venison which has been rough ground, the chopped onions, the minced garlic, and salt to bacon grease.
Fry the venison til done and remove from the pot.
Drain off the grease.
Add the wine, tomato sauce, and the bacon which has been crumbled.
Bring wine to a boil, add the jalapenos, venison mixture, Tabasco sauce, 3 Tablespoons of the cumin, the allspice, salt, red pepper flakes, beans and mushrooms.
Reduce heat after cooking for 3 minutes, add tomato paste, and cook for 1 1/2 hours.
Stir often or as needed.
Add the remaining cumin, cook for 15 minutes more and serve.

Nutrition Facts : Calories 682.9, Fat 17.5, SaturatedFat 5.8, Cholesterol 205.8, Sodium 1231.7, Carbohydrate 53.6, Fiber 15.7, Sugar 9.2, Protein 69.3

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