Rodrigo Gimenez Cocinero aka Rodrigo or RGC, & his lovely wife invited a friend and I to their home for dinner-
He proudly made chicken 3 different ways!
My favorite was his seared chicken breast along side potato towers, with a simmered Ojai Jalapeño Jelly drizzle atop both.
It was delicious!
Rodrigo also makes & sells fantastic Empenadas– Chicken, Pork, & Vegetarian. He discovered that the flavors are enhanced with the addition of Ojai Pepper Jelly!
The chicken Empenadas pair particularly well with Ojai Jalapeño Jelly!
Rodrigo also caters large & small functions & parties.
His Argentinean roots bring a very special flavor & flair to his foods-
Serves 10-12 hungry adults (or about 5 teenage boys- just kidding!)
This is easy to prepare ahead of time- the flavors get better & it’s a crowd-pleaser!
You’ll need;
1 large frying pan
1 large crock pot
In the large frying pan;
brown 2 pounds of fresh ground turkey
-no oil needed
Once cooked place turkey in crock pot.
Using the same frying pan;
4-5 T. olive oil
2 brown onions- diced
4-5 cloves fresh garlic- chopped
a splash of beer or dry white wine
Cook onions until translucent
Add onion mixture to the crock pot.
Also add;
1 Jalapeño Pepper- diced
2-28 ounce cans Fire Roasted Tomato Sauce
2 cans Cannellini (white) Beans
Chicken Broth- about 20 ounces
Add Susie’s Seasoning Salt (or salt & pepper) to taste
1 T. red pepper flakes (or to taste)
1 T. ground cumin
1 T. paprika
Turn crock pot on meduim/high & allow mixture to heat through & cook with the lid on.
Cook for about 40 minutes, then turn down or off & serve.
Set up garnish bowls of;
purple onion- chopped
green onion- chopped
sharp cheddar cheese- grated
Monterey Jack cheese- grated
sourcream
avocado- diced
Jalapeño Pepper- chopped
cilantro-chopped
fresh lime wedges
& red pepper flakes
Guest enjoy garnishing their own chili-
Pairs well with cold beer & conversation-
Put a 10″ French skillet in a cold oven & then heat to 450*
In a blender mix;
3 eggs
1/4 c. all purpose flour
3/4 c. milk
1 t. vanilla extract
Blend for 30 seconds or so, until mixed & frothy.
Scrape down sides as needed.
4 T. butter, melted
Toppings;
2 bacon slices, diced
powdered sugar
1/2 c. maple syrup
When oven is preheated, pour melted butter into the hot skillet & return to oven for a minute or two.
Gently pour batter into the hot skillet.
Bake about 15-17 minutes.
The Dutch Baby will bake & grow up the sides of the skillet. Edges will be browned nicely as it climbs
well above the skillet sides.
On the stove top;
In another 10′ skillet, cook bacon. Drain off grease & chop into bits.
Warm maple syrup & pour over hot Dutch Baby-
Squeeze fresh lemon juice over the top,
sprinkle with bacon & dust with powdered sugar-
I also add a little lemon zest to each serving.
with white wine, lemon, caper sauce
4 servings
total time; 20-40 minutes
prep time: 15-20 minutes
cook time: 20 minutes
Ingredients
4 boneless, skinless chicken breasts
Kosher salt & freshly ground black pepper
1 c. all purpose flour
2 large free range eggs
1 T. water
1/2 c. grated Parmesan cheese
1 c. Italian seasoned bread crumbs
olive oil
5 T. butter, room temperature, divided
1/2 c. freshly squeezed lemon juice (2-3 lemons), *reserve skins for sauce
1/2 c. dry white wine
2 T. Capers + caper brine
Thin sliced fresh lemon & rosemary sprig as a garnish
Directions
Preheat oven; 400
Lightly oil a sheet pan. Place each chicken breast between 2 sheets of parchment paper or in a strong plastic bag. Pound out to 1/4” thick. Sprinkle both sides with salt & pepper.
Mix the flour, 1/2 t. salt, and 1/4 t. fresh ground pepper in a shallow plate. On a second plate, beat the eggs & 1/2 T. of water together. Place the bread crumbs mixed with the Parmesan cheese on a third plate. Dip each chicken breast first in the flour, shaking off excess flour, then into the egg mixture, & onto the bread crumbs & cheese.
Heat 1 T. olive oil in a large sauté pan over medium to medium-low heat. Add the chicken breasts & cook until lightly browned, about 3 minutes on each side. Place on sheet pan & bake for about 10 minutes while you prepare the sauce.
Sauce;
In your previously used pan bring the following to a simmer over medium to medium high heat;
1 T. butter, lemon juice, wine, capers, brine, salt, pepper & reserved lemon halves. Cook until the mixture reduces to about 1/2, about 4 – 5 minutes.
Remove from heat & whisk in remaining butter. Discard the lemon halves.
Plate with 1/2 chicken breast per person. Spoon sauce over chicken breasts.
Garnish with a slice of lemon & a sprig of fresh rosemary.
*if you prefer a thicker sauce; whisk in 1 or 2 T. flour with the 1 T. butter at the start, but remember NO lumps allowed!
I served this dish with;
Fresh Angel hair pasta with my homemade red sauce & burnt sage butter
Fresh garden greens with a light Champagne vinaigrette
Steamed Banana Squash (mashed like potatoes, nothing added)
Garlic-Rosemary Bread with burnt sage butter
Dessert (served in mini ramekins);
1 melon ball scoop of “McConnell’s” Chocolate-Orange Ice cream
1 melon ball scoop of “‘McConnell’s” Peppermint stick ice cream
Pour a splash of freshly pressed espresso over the top of each dessert & it will melt in your mouth…
Place about 1/2 c. butter (salted) into a medium frying pan, over medium heat.
Cook until butter is fully melted & almost golden brown in color-
Into the browning butter, add 10-15 culinary sage leaves (organic, whole sage leaves).
Swirling the mixture often, cook butter and sage leaves for about 4-5 minutes more, until the butter turns an almost deep nut brown color, sage leaves will be quite crisp and irresistible-
Inspired by Dario, Chef Extraordinaire Ca’Dario Restaurant
37 East Victoria Street
Santa Barbara, California
805.884.9419
It was by the hand of Dario that I was first graced with
“burnt sage butter”- now I’m hooked!
Ca’Dario’s is my favorite Italian Restaurant, if not my favorite restaurant overall-
Dario is as sweet as he can be & he’s a hell of a chef-
When you dine at Ca’Dario, be sure to order; “RAVIOLI AL BURRO E SALVIA“It’s heaven!
Main:
BBQ’d Chicken
1 package of hormone free, organic free range chicken pieces; with skin & bones, as you see above-
Savory Marinate-
In a big bowl mix together;
“Earls Gone Wilds” BBQ Rub
“Lea & Perrins” Worcestershire Sauce
“A1” Steak Sauce (I have always ♥’d A1, just don’t ♥ steak…)
Cayenne Pepper
1 T. “Tapatio” hot sauce + a splash of “Tabasco” Sauce
“Susie Q’s” Seasoning (Red labeldoes not contain MSG) il Fustino’sJalapeño Olive Oil
Coarsely ground Black Pepper
Just a splash of beer (or wine)
Mix, toss, turn & let sit for an hour or so-
when you’re about ready to grill, toss the chicken pieces around as you toss a salad. Then let marinate drip off a bit before placing the chicken on the grill- You can pretty quickly get some pretty grill “marks” going on, but to keep the chicken real tasty & tender I HIGHLY recommend you switch the chicken over to water-soaked wood cooking planks for about 15 minutes- A moment before removing from heat, pour about 1 T. Ojai Habanero Jelly over each piece for a little extra “kick“.
Fresh Corn on the Cob, cut into little discs-
While slowly BBQ-ing the corn, paint it occasionally with “Burnt Sage Butter”
In a microwaveable bowl place;
about 1/2 c. water
7-9 Yukon Gold Potatoes
Sprinkle with salt, pour olive oil over them & fresh coarsely ground black pepper-
Par-bake the potatoes in the microwave, then finish them up on the BBQ, occasionally turning.
& last but not least…
Dessert; Berry Cobbler…
I BBQ’D dessert in a black “Brazilian” baking dish;
I added about;
2 c. frozen raspberries (because that’s what I had- most any berry will do-)
I threw in about 2 T. cornstarch
Over the berries, I poured about 1/2 c. of “E. Waldo Ward & Son” Apricot Syrup
& a squeeze of fresh “Meyers” Lemon juice.
I added this as the topping;
2 handfuls of “Bisquick”
1 handful of “Swans Down” cake flour
I added about a 1/3 c Organic “Horizon” Milk (2%)
about 1/3 c. melted butter
dash of vanilla extract
pinch of cinnamon
I put it all on the BBQ with the lid closed & it thickened up & cooked beautifully-
It was delicious!
I hope you’ll try some of my BBQ recipes-
It’s enjoyable to be outside cooking + it’s been too hot to cook inside…
Makes about 10 delicious, light waffles-
(cook up what’s left over, it freezes well. Just pop them in the toaster & serve)
1 c. whole wheat pastry flour
1 c. self rising flour
3 T. brown sugar
1 t. baking soda
1/2 t. cinnamon
2 c. buttermilk
3 eggs, separated
1/3 c. butter (melted & cooled)
1. Prepare your waffle iron & spray lightly with oil-
2. In a large mixing bowl, mix together the flours, sugar, baking soda, & cinnamon.
3. In another bowl stir together the buttermilk, egg yolks, & butter.
4. In yet another bowl beat the egg whites until just shy of stiff.
5. Stir the buttermilk mixture into the dry ingredients, until almost fully blended.
6. Gently fold in the egg whites.
7. Using a ladle or tea cup, put about 1/2 c. batter for each waffle into the prepared waffle iron.
8. Cook until crisp & golden, about 2 minutes.
9. Serve immediately with E. Waldo Ward & Son syrup (our family favorite is Apricot).
Tomato Sauce
Pre-make, or buy your favorite tomato sauce-
My basic sauce includes;
Tomato sauce
Tomato paste
Olive oil
Garlic
Onions
Vinegar
Splash of beer, or white wine
Salt, pepper, & cumin
Drain the can of chili’s slightly; split chili’s with finger.
Lay split chili’s on paper towels to rid of excess liquid.
1-27 oz. can “Ortega” Fire Roasted Whole Green Chili’s
In a medium bowl mix:
1 ½ c. half & half
4 eggs
2/3 c. self-rising flour
Grate, mix & set aside
1 lb. cheese; I use my ‘salad shooter’ grater and into a bowl I mix;
1/3 lb. Monterey Jack Cheese
1/3 lb. Very Sharp Cheddar
1/3 lb. Pepper Jack Cheese
Beat half & half, eggs & flour till smooth
In a lightly oiled, glass baking dish, layer;
Red sauce (enough to cover bottom of dish, lightly)
Chili’s (to cover red sauce)
Cheese (to cover chili’s)
repeat;
Chili’s
White sauce
Red sauce
Cheese
Bake at 350 for 1 hour 15 minutes +/-
Garnish with sour cream
I always serve this dinner with:
Vegetarian re-fried beans
Brown rice
Warm flour tortillas (heat on open flame, then wrap in a towel)
If I’m in a hurry and using store bought red sauce, I sprinkle between
the layers with some cumin, it’s one of my favorite spices and it add such flavor
to any Mexican meal.
Years ago I didn’t eat any meat & I experimented many different ways to get protein from nuts, seeds & legumes.
This particular combination of nut meats & seeds tastes fantastic-
My dear friend Virginia & her hunky husband, in the beautiful Owens Valley, love this dinner choice & they’re well respected Cattle Ranchers!
In a large saucepan or Dutch Oven, cook on stove top, over low to medium heat, until tender;
3 c. liquid (water with bullion cubes or broth)
3/4 c. raw peanuts
2/3 c. raw sunflower seeds
1 six ounce can of tomato paste
1 T. cumin seeds
1/2 t. crushed, dried chili peppers
pinch of cayenne
It will cook for about 30 minutes. Set aside to cool, it’s easier to deal with-
In a large frying pan, over medium heat, STIR OFTEN & dry roast;
1/3 c. raw sunflower seeds
1/2 c. raw sesame seeds
This will take about 10 minutes; DON’T BURN IT- Dry roast to infuse flavor, then set aside to cool-
Well blend the WET nut/seed mixture in a Cuisinart-
You can use a blender, but it’s definitely more challenging.
Once mixed, add the wet mixture to the dry (in the frying pan).
Stir to combine, while heating through, over low heat.
On an open flame (gas stove top), heat flour tortillas;
I count on 2 per person, that is unless you’re a hard working Cattle Rancher that’s been up before the sun!
To flip the tortillas, I use a great gadget my Mom got me, so I don’t burn my fingers-
It’s kind of like the one piece ‘kid chopsticks’- it’s really for pulling toast from the toaster, & works great-
Put together a handsome garnish plate with assorted colors & textures, using colorful plates & bowls that will circulate the table-
Garnishes;
Sharp Cheddar Cheese, grated
Sour cream or Plain Goat Yogurt (I add a bit of smoked paprika or cayenne)
Avocado, sliced (squeeze lemon on & mash up)
Cilantro, diced
Onion, chopped fine
Tabasco, &/or Salsa
This nut-seed filling is great to prepare ahead of time. It it freezes well too.
1 c. Cowboy Relish (recipe above)
Lemon Zest of 1 large lemon
3/4 c. Rice Wine Vinegar
5 T. Ojai Jalapeño Jelly (or Ojai Habanero Jelly)
2 full Chicken Breasts (4 single breasts)
Place all ingredients in a bowl or plastic bag & let marinate overnight, or as little as 30 minutes.
Seal the container to maintain flavors.
I threw this together very quickly last night at an impromptu BBQ- It was amazing after only 20 minutes of marinating. That said, if you have time, put it all together and marinate overnight in the refrigerator.
Drain off Peppers & liquid, setting aside for basting later.
BBQ chicken on a medium-high flame, sealing in the flavor & maintaining tender breasts-
I move the chicken around on the grill a bit as I BBQ, making best use of the heat while not over cooking the meal. I paint the breasts with the marinate often and toward the end of the cooking process, I add the larger bits of Cowboy Relish, so they drizzle their flavor into the chicken, and also for their beautiful color.
Bread of choice (I like sourdough or rye)
Safflower mayonnaise
Ojai Jalapeño Jelly
Smoked Turkey- sliced very thin
Apple-Smoked Bacon- crispy
Provolone Cheese
Avocado
salt & pepper to taste
Coat one side of the bread with safflower mayonnaise & the other with Ojai Jalapeño Jelly & build your sandwich.
12 hard boiled eggs –
We get our eggs fresh from the chicken coop, wash them, set in cool water then boil them, shell them, then soak them in dill pickle juice for about one week or more in the refrigerator-
For the sandwich we use 10 eggs, plus 2 egg yolks
1/2 c. safflower mayonnaise (or your favorite)
1/4 c. dill pickles, minced
1/4 c. purple onion, minced
1/4 c. celery, minced
2 T. fresh lemon juice
1/4 c. mustard (Dijon or American)
salt and pepper to taste
pinch of paprika (I occasionally use curry or cumin)
lettuce
tomato
avocado Ojai Jalapeño Jelly
12 slices of sourdough or rye bread, lightly toasted (helps keep sandwich from falling apart)
In a large bowl mash the eggs with a fork or a pasty blender. Stir in mayonnaise, mustard, lemon juice and spices.
Lay out 6 slices of toasted bread. Slather with Ojai Jalapeño Jelly. Divide the egg salad evenly between the slices. Add a lettuce leaf, tomato slice &/or avocado if desired.
Eat open-faced or coat other slice of bread with Ojai Jalapeño Jelly and top the sandwich.
I put a decorative toothpick in each half to help hold it together, slice diagonally and eat~
I garnish the plate with a dill pickle and a pepporchini
1/3 c. dill pickles, minced
1/3 c. purple onion, minced
1/2 c. celery, minced
1/2 c. safflower mayonnaise (or your favorite) Ojai Jalapeño Jelly- enough to coat the bread
salt & pepper to taste
Mix ingredients together
Lightly toast the Sourdough or Rye bread
Slather the bread with Ojai Jalapeño Jelly.
Add a crisp lettuce leaf, thinly sliced tomatoes and/or avocado.
Serve with a Beer Bloody Mary- be sure to have long-stemmed celery to stir~
Fresh Halibut Steaks (1 steak per person, bone) 1 or 2 Large Purple Onions- sliced in 1/2″ thick rings Ojai Organic Jalapeño Jelly- 1 T. per Halibut Steak Olive Oil- (preferably ‘il fustino‘ Arbequina Extra Virgin Organic Olive Oil) Dill (fresh or dried) Capers 2 Fresh Lemons- 1 sliced in discs, seeded, 1 cut in wedges 1/2 C. Asiago or Parmesan Cheese- grated Salt & Pepper to taste 1/4 C. Créme Fraiche
Preheat oven to 325º Place enough foil on a 2″ deep (or larger) baking dish to enclose the finished product (about 10″x10″). Drizzle with olive oil. Place the sliced onion on the foil- Use one set of rings for each halibut steak. Remove about 1″ of the center of each onion. Put a heaping Tablespoon of Ojai Organic Jalapeño Jelly in each ring center. Place the halibut on top of the onion. Sprinkle the capers, dill, salt & pepper on top of the Halibut. Place a 1/8″ lemon slice on each halibut steak. Drizzle with olive oil. Sprinkle about 2 T. grated cheese on top. Bring together sides of the foil & seal into a tent, leaving a small air space on top. Bake until the fish is white throughout- about 20-25 minutes. Unwrap. While it’s resting a moment freshen up the look by removing the cooked lemon slice. Garnish the Halibut by adding a fresh sprig of dill, a dot of créme fraiche & a squeeze of lemon~ Place a lemon wedge on each plate & serve immediately.
Great with Brown Rice or a White Wine Risotto, fresh vegetable & salad~
Another way to make the Halibut is to leave the onion slices with their centers & simply paint the fish on both sides with Ojai Organic Jalapeño Fish Basting Sauce (in production-released soon). Follow the recipe above otherwise.
with white wine, lemon, caper sauce
Today was my daughters first day of high school! To celebrate I made a special dinner;
1 c. Cowboy Relish (recipe above)
