Roasted Dates With Pancetta Almonds And Chile Food

HONEY ALMOND DATE BALLS

Steps:

• Preheat oven to 350 degrees F.
• Grind almond in a food processor until finely chopped. Transfer to a baking sheet and toast in oven for 5 to 7 minutes, until fragrant and a shade darker.
• Roughly chop dates and add to food processor. Pulse until finely chopped and dates form a ball. Remove from processor to a bowl. Add half of the ground almonds to the dates, leaving the reserved almonds on the baking pan to roll the balls in once formed.
• Add honey to the date and almond mixture. Mix together until evenly incorporated and smooth. Coat hands with some vegetable oil so that mixture does not stick too much and form mixture into 1 1/2-inch balls. Roll each ball in chopped almonds to coat well. Place in a tightly sealed container until ready to eat. Any leftover chopped nuts for coating can be sprinkled over the balls to keep them from sticking together if transporting. Will keep for up to 5 days at room temperature or up to a week, if refrigerated.

EASTERN EUROPEAN "CHILE"

Steps:

• In a large stockpot, heat the fat over medium heat. Add the lamb meat and brown. Once the meat is brown remove and reserve. Reduce the heat to low and add the onion, garlic, and diced vegetables. Season with salt and pepper, and sweat for 5 minutes. Return the reserved browned meat and then add the tomatoes and paprika and simmer for 10 minutes.
• Add stock and simmer for 3 hours until lamb is tender. Add the cooked beans and check seasoning. Place in bowls and garnish with a tablespoon of sour cream and sliced scallions.

ROASTED ALMONDS IN CHILE OIL

Steps:

• Preheat the oven to 375 degrees F.
• Heat the oil in a large ovenproof skillet over medium flame for a couple of minutes to get it nice and hot. Add the chile and allow it to infuse into the oil for 1 minute. Add the almonds, cook and stir for 2 minutes until the almonds are completely coated in the chili oil. Put the pan (and almonds) in the oven and roast for 15 minutes until the nuts are toasty and fragrant. Remove the almonds from the oil to a plate lined with paper towels and sprinkle with salt.