Finca Castelero Favorites

 This is such a yummy recipe. Super easy, perfect with rice. INGREDIENTS 1 ½ to 2   pounds bone-in, skin-on chicken thighs, at room temperature   Kosher salt and black pepper 2   tablespoons grapeseed or canola oil 1   medium red onion, thinly sliced 3   garlic cloves, finely chopped 1   (2-inch) piece fresh ginger, peeled and finely chopped 1   teaspoon ground cumin ½   teaspoon ground cinnamon ½   teaspoon red-pepper flakes 1   (14-ounce) can cherry or diced tomatoes with their juices 1   (13-ounce) can full-fat coconut milk   Steamed white rice, for serving (optional) 3   tablespoons roughly chopped cilantro 1   lime, quartered, for serving (optional) Step 1 Pat chicken thighs dry and season with salt and pepper. In a deep 12-inch skillet, heat the oil over medium-high. When the oil shimmers, add the chicken thighs, skin-side down, and cook, undisturbed, until nicely browned, 5 to 6 minutes. Flip and brown the...

 I adore this dish, perfect brunch item. Ingredients Ingredient Checklist 3  cups chicken stock   3/4  cup uncooked regular grits 3  tablespoons unsalted butter 6  ounces cream cheese 2  ounces Parmesan cheese, finely shredded (about 3⁄4 cup), divided   3/4  teaspoon kosher salt, divided 1/2  pound smoked sausage, chopped 12  ounces fresh cremini mushrooms, sliced 1  large leek, white and light green parts only, chopped (1 cup chopped) 3  large eggs 1/3  cup whole milk Fresh thyme leaves Directions Instructions Checklist Step 1 Preheat oven to 425°F with oven rack in middle of oven. Bring stock to a boil in a medium saucepan over medium-high. Whisk in grits, and reduce heat to medium-low. Cook, covered, until grits are thickened and tender, 8 to 10 minutes. Uncover and stir in butter, cream cheese, 1 1⁄2 ounces of the Parmesan, and 1⁄4 teaspoon of the salt until butter and cheese are melted (mixture will be thick). Re...

 Probably our favorite thing to have in the Spring!   Dipping Sauce 1/2 cup mayo 1/2 cup sour cream 2tablespoons whole grain mustard 1 tablespoon Meyer lemon Zest 2 tablespoons Meyer Lemon juice Sand and Pepper Asparagus 6-8 cups of Canola oil for frying 1 egg 12 ounce bottle of light beer 1 3/4 cup AP Flour 3/4 cup cornstarch salt and pepper and 1 1/2 lbs asparagus trimmed, rinsed and dried Make the sauce by mixing everything together. Heat the oil to 375. Whisk egg and beer then add the flour cornstarch sand pepper and mix until smooth. Dip asparagus into the batter a few at a time and drop into the oil.  Cook until golden brown and 3-4 minutes.  Drain on a paper towel and add more salt.