Finca Castelero Favorites

Loved this recipe!  One pan but still fancy enough for guests. Ingredient Checklist Ingredients: 6 6-oz. bone-in, skin-on chicken thighs 1 ½ teaspoons kosher salt, divided 1 cup uncooked Israeli couscous ½ cup chopped shallots (from 1 shallot) ½ cup Castelvetrano olives, coarsely chopped ¼ cup chopped dried dates 1 teaspoon ground cumin ¼ teaspoon ground cinnamon ½ cup finely chopped fresh cilantro ¼ cup pomegranate arils Directions Instructions Checklist Step 1 Preheat oven to 425°F with rack 8 inches from heat. Sprinkle skin of chicken thighs with ½ teaspoon salt. Place chicken, skin side down, in a large, broiler-safe skillet. Cook over medium, undisturbed, until chicken skin is crisp and light golden, 12 to 15 minutes. Remove from heat. Transfer chicken, skin side up, to a plate. Discard drippings in skillet. Step 2 Add couscous, shallots, olives, dates, cumin, cinnamon, and remaining 1 teaspoon salt to skillet. Stir in 1⅓ cups water and bring to a simmer over medium-high. Nest...

 The combination of the sweet fennel, bitter greens and salty anchovy is a winner! Use the best anchovies you can buy For 2 Ingredients 1 medium fennel bulb topped and trimmed Salt and pepper 2 tbs EVOO 1 tbs lemon juice plus tsp of zest 1 small clove garlic  1/2 medium head of radicchio sliced thin I added some escarole and kale to make a bigger salad 2 egg minutes eggs cooled in ice water and peeled 4-6 anchovy filets Use the mandoline for the fennel cutting thin then season with salt and  pepper and add lemon juice olive oil zest and garlic, mixing together. Add greens to salad bowl and salt then toss with the fennel coating everything well.  Top with the halved eggs and anchovy filets. I added toasted breadcrumbs for the finish!

 This is a How Sweet Eats recipe and I could eat it all day! Ingredients 1 cup cooked quinoa 1 tablespoon unsalted butter 1/2 cup seasoned breadcrumbs  tbs olive oil 2 garlic cloves minced kosher salt and pepper 1/3 c chopped marcona almonds ( I subbed slivered almonds, toasted) 1/4 cup freshly grated parmesan cheese Lemon Vinaigrette 3 tables lemon juice 2 tablespoons champagne vinegar or rice wine vinegar 1 1/2 tablespoons honey 2 garlic cloves finely minced 1/4 tsp salt 1/4 tsp pepper 1/2 cup of EVOO make the breadcrumbs by melting butter and tossing in panko until golden. Heat the olive oil in a large skillet over medium-low heat. Add in the brussels sprouts and garlic with a big pinch of salt and pepper. Cook, stirring often, until the brussels softened slightly and are bright green in color. Stir in the cooked quinoa. Transfer the brussels and quinoa to a large bowl. Drizzle with the lemon dressing and toss. Top with the marcona almonds, parmesan cheese and toasted bread...

 Ingredients: 2/3 cup of honey 1/2 cup sriracha  1 Tbs ground coriander, divided 1 tbs kosher salt divided 2 large eggs 1/2 cup packed fresh flat leaf parsley 1 small shallot, grated about 2 TBS 2 tbs olive oil 2 tsp dijon mustard 2 lbs ground lamb 1/2 c panko Preheat broiler with rack 6 inches from heat.  Line a baking sheet with foil.  Stir honey, sriracha, 1/2 tsp each of coriander and salt until smooth. Stir eggs, parsley, shallot, oil, mustard and remaining spices in a large bowl until combined.  Add lamb and panko, mix using your hands and make 2 inch balls.  Arrange on the backing sheet. Bake meatballs turning once about 8 minutes. In a large skillet head the honey mixture until bubbly and thickens slightly.  Add meatballs to the skillet and cook stirring often until all are glazed about 3 minutes.  Top will more parsley and serve.

 Ingredients: 1 cup milk 2/3 cup sugar pinch of salt 5 egg yolks 2 cups heavy cream saffron Lightly toast the saffron, cool it down and make a powder. Heat milk, sugar and salt. when the milk is warm our over the saffron and keep reheating until it almost boils.  Don't boil. Whisk the yolks. Temper milk in the yolks then put in the pot and cook until it reaches the right consistency, close to a creme anglais. Pour the milk egg yolk mixture into the cream, cool it down completely and put into the ice cream machine. Serve with roasted figs.