PROCEDURE:

1. Clean chicken well by rubbing it with rock salt. Rinse.
2. Preheat the oven to 300oF.
3. In an ovenproof dish, arrange the sliced potatoes evenly at the bottom. Place the chicken thighs on the potatoes, with the skin side down. Sprinkle it with salt and pepper.
4. In between and on top of the chicken pieces, put the garlic and lemon slices and parsley.
5. Pour extra virgin olive oil over the dish then the water.
6. Roast in the preheated oven, basting once in a while with the pan drippings to keep the chicken moist.
7. When the chicken is starting to turn golden brown, turn over the chicken pieces. Pour white wine over the chicken. Return to the oven and continue baking until the chicken is golden brown all over. The wine will make the skin crisp.
8. Serve the chicken as is – in the casserole dish it was baked in. The potatoes under would have absorbed the flavor of the pan drippings.

TIP:

This is a common dish in Spanish households. You can make it using any other kind of meat like lamb (Cordero Asado) but omit the lemon. 

PROCEDURE:

1. Fry in extra virgin olive oil the chopped chorizo. 
2. When fully fried, add the cooked rice.
3. Serve hot.

TIP:

Sprinkle garlic bits or fresh chopped onion tips over the fried rice

PROCEDURE:

1. Marinate beef cubes in a mixture of soy sauce, liquid seasoning, Worcestershire sauce, salt, pepper and 2 tbsp. of extra virgin olive oil.
2. In a frying pan, heat the remaining extra virgin olive oil and brown the crushed garlic. Transfer toasted garlic to a plate.
3. Put the pan on high heat and cook the marinated beef cubes. Fry the meat quickly, browning them on all sides without overcooking.
4. Transfer the Salpicao to a serving plate and top with toasted garlic. Serve hot.

TIP:  Salpicao is best eaten with garlic rice.

PROCEDURE:

1. Prepare the spaghetti: Bring a large pot of well-salted water to a vigorous boil. Add the spaghetti and cook until just shy of al dente, approximately one minute less than the recommended cooking time.
2. Sauté the garlic: While the pasta is cooking, heat Molinera olive oil in a large sauté pan over medium heat. Add the sliced garlic and crushed red pepper flakes and sauté for 3 to 5 minutes until lightly golden. Be cautious not to burn the garlic. If the pasta isn’t ready when the garlic is golden, remove the pan from heat until the pasta is done.
3. Combine pasta with sauce: Once the pasta is nearly cooked, transfer it directly to the sauté pan using tongs. Add 1/2 cup of the hot starchy pasta water to the pan and continuously toss the pasta until it’s evenly coated in the garlic sauce. If the sauce appears dry, add another 1/4 cup of starchy pasta water.
4. Adjust seasoning: Taste the pasta and adjust the seasoning with additional salt or crushed red pepper flakes if necessary.

Serve: Serve immediately while hot, optionally garnished with preferred toppings.

PROCEDURE:

Prepare the Oven and Tortilla Strips

1. Preheat the oven to 400°F and prepare a baking sheet by lining it with parchment paper.
2. Toss the tortilla strips with a small amount of Molinera Extra Virgin olive oil and a couple of pinches of salt.
3. Spread the seasoned strips onto the prepared baking sheet and bake for 10 to 14 minutes, or until they turn crispy.

Prepare the Shiitake Taco “Meat”:

4. Heat olive oil in a medium skillet over medium heat.
5. Add the mushrooms and cook, stirring occasionally, until they start to brown and soften, approximately 3 to 4 minutes.
6. Incorporate the walnuts and lightly toast them for 1 to 2 minutes.
7. Stir in the tamari and chili powder, then add the balsamic vinegar and mix well.
8. Remove the skillet from the heat and season the mixture with salt and pepper according to taste.

Assemble the Salad:

9. Combine romaine lettuce, cabbage, black beans, the prepared taco “meat,” radishes, tomatoes, avocado, and optional jalapenos in a serving dish.
10. Add generous dollops of cilantro lime avocado dressing over the salad.
11. Drizzle with olive oil and sprinkle with sea salt.
12. Serve with lime wedges and extra dressing on the side.

PROCEDURE:

1. In a frying pan, heat the pure olive oil, then fry the crushed garlic and whole chili peppers. 
2. When garlic is lightly browned, add the shrimps and parsley. Stir fry until shrimps are done. Be careful not to overcook them. Season with salt and paprika.
3. Transfer to a heatproof dish and serve while the oil is still boiling hot.

TIP:

If you want the dish to be extra spicy, slice or cut the chili peppers into halves.

PROCEDURE:

1. Dry pat your steak, and sprinkle generously with salt and pepper making sure to cover the whole steak.
2. Pour 1 tbsp. of pure olive oil in your hot skillet. Once oil is ready, slowly lay the rib-eye and cook 1 side until deeply browned for about 5 minutes.
3. Turn and flip steak, searing the other side until equally browned for also 5 minutes. Add in butter, garlic and thyme on the side of your skillet. Baste the bubbling butter on the steak with a spoon. 
4. Sear sides, and when browned, remove from heat.
5. Let the steak rest for 10 minutes. Slice against the grain and serve with the garlic butter and thyme.