Empanadas de pino (Chilean beef empanadas) best recipe

Empanadas de pino, also known as Chilean beef empanadas, are a traditional savory pastry that can be found throughout Chile. These empanadas are filled with a mixture of ground beef, onions, raisins, black olives, and spices, and then baked or fried to create a crispy, delicious snack or meal.

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  Cedar-Plank Salmon Ingredient 2 tablespoons grainy mustard 2 tablespoons mild honey or pure maple syrup 1 teaspoon minced rosemary 1 tablespoon grated lemon zest 1 (2-pounds) salmon fillet with skin (1 1/2 inches thick) Equipment: a cedar grilling plank (about 15 by 6 inches) Cooking Step 1 Soak cedar grilling plank in water to cover 2 hours, keeping it immersed. Step 2 Prepare the grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure. Open vents on bottom and lid of the charcoal grill. Step 3 Stir together mustard, honey, rosemary, zest, and 1/2 teaspoon each of salt and pepper. Spread the mixture on flesh side of salmon and let stand at room temperature for 15 minutes. Step 4 Put salmon on plank, skin side down (if salmon is too wide for plank, fold in thinner side to fit). Grill, covered with lid, until salmon is just cooked through and edges are browned, 13 to 15 minutes. Let salmon stand on plank for 5 minutes before serving. #
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  Grilled Lamb Chops Ingredient 2 lb. lamb rib or loin chops 2 tsp. salt 1 tsp. ground black pepper 1/2 c. chopped fresh parsley 1 tbsp. chopped fresh oregano 1/2 c. plus 2 tbsp. olive oil 2 garlic cloves, grated 2 tsp. lemon zest 1 tbsp. fresh lemon juice 2 tsp. honey 1/4 tsp. red chile flakes 1 c. chopped mixed olives Directions Step 1: Add lamb chops to a resealable plastic bag. Season with salt and pepper; set aside. Step 2: In a medium bowl, stir together parsley, oregano, 1/2 cup olive oil, garlic, lemon zest, salt, pepper, honey, and chile flakes. Reserve 2 tablespoons of the marinade in a small bowl. Pour the remaining marinade over the lamb. Seal the bag, and gently massage the marinade into the lamb chops. Refrigerate for at least one hour or overnight. Add the olives to the remaining unused marinade; stir in the remaining 2 tablespoons of olive oil; cover and refrigerate until ready to serve. Step 3: Remove the lamb and olive mixture from the refrigerator 30 minutes before g
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