Category: Tips

Posted on by — Leave a comment

Zaca Mesa 2012 Viognier

 

Zaca Mesa Winery
2012 Viognier
Serve cool 40โ€ข – 45โ€ข F

Zaca Mesa Winery is one of my all time favorite wineries-
I didn’t like white wines until I discovered their lovely Viognier.

Pairs well with;

โ™ฆThai chicken
โ™ฆRaw oysters
โ™ฆGrilled Ahi
โ™ฆ Chicken Satay

BBQ chicken skewers
Make a dipping sauce of
Ojai Jalapeรฑo Jelly (heat level 3)
or
Ojai Habanero Jelly (heat level 4)
Mix equal parts of Ojai Pepper Jelly
with Fresh Ground Peanut Butter
Makes a quick & easy โ€œsatayโ€ to dip chicken
skewers in-

 

โ™ฆ Grilled Ahi

Dip one flat-side of a 1โ€œ thick fresh Ahi steak in
a mixture of horseradish aioli & sour cream,
then dredge the same side in Mediterranean
โ€œDukkahโ€ or black sesame seeds.
Fry hot & fast for 2-minutes a-side.
Garnish with a fresh lemon wedge & parsley.
Always have a squirt-bottle of
Ojai Pepper Jelly
ready to decorate your plate with a
half-moon shape around edge to compliment
your meal-

enjoy!

Posted on by — Leave a comment

Move Over Mint Jelly!

Meyer Lemon

Meatย โ™ฅ’r I’m not, but my dear, sweet friend Virginia keeps saying, “move over mint jelly” when she thinks of serving her favorite Jelly with Lamb- Ojai Jalapeรฑo Jelly that is!

Make lamb the way you โ™ฅ it & try this recipe for your eyebrow-raising sauce!

It’s sure to stir conversation-

Move Over Mint Jelly Sauce

One 11-ounce jar of Ojai Jalapeรฑo Jelly
15-20 fresh mint leaves
1 lemon- zested
about 1/4 c. fresh lemon juice

Whisk all ingredients in Cuisinart or blender. Scrape down sides, then pulse a few times.

Pour mixture into individual ramekins. Serve at room temperature.

Garnish each dinner plate with a sprig of rosemary & mint leaf.

If you have any left over, refrigerate. It will last about 3 days.
This sauce is quite tasty on Indian food too- Fresh & delicious!

Excellent served with Zaca Mesa Winery 2011 Chapel G Syrah

enjoy!

Posted on by — 2 Comments

Year of the Horse Salad

Katie Upton Local Santa Barbara Artist

A special THANK YOU to local Santa Barbara artist; Katie Upton.
I โ™ฅ her work!

Wine Pairing; Zaca Mesa Winery 2011 Viognier

Toss together;
2 c. organic beets, spiralized, then lightly steamed, or microโ€™d ‘al dente’
2 c. organic Granny Smith Apples, spiralized or sliced thin
1/2 c. organic kale, or a handful of fresh parsley- chopped
1/2 c. organic celery root, (anise root, or jicama are also delicious)- chopped

Dressing;
(heat & mix over low heat, do not boil)
1/2 c. olive oil
2-3 t. Ojai Jalapeรฑo Jelly

Once it’s cooled, complete by adding;
1/2 c. “White Apple Balsamic Vinegar“
1/2 c. White Stilton Mango & Ginger Cheese
squeeze of lemon (โ™ฅ Meyers)

At the last moment throw in
a handful of “NutC” Sweet n’ Spicy Walnuts– broken up, irregularly
Toss & serve-

enjoy!

Posted on by — Leave a comment

Sweet & Sour Fish (chicken or pork)

Ojai Pepper Jelly
Sweet & Sour Fish

Baja CA Sur, Mexico
Sea of Corteo- Woo Hoo!

 

Dorado on the Sea of Cortez
Ruby’s first Dorado! ยกsi!

 

 

Use organic, local ingredients whenever possible-
On the Sea of Cortez Dorado & Wahoo are plenty- Tonight’s dinner: “Ruby’s Sweet & Sour Dorado”.
Tip; have everything prepped & ready to go. Don’t have hot oil waiting- it’s a recipe for disaster…
Serves about 6

2 pounds fresh fish (Dorado, Halibut, Sea Bass, Wahoo- any mild white fish, chicken or pork is excellent)
2-3 t. salt
oil for frying (about 2″ deep in a frying pan)

Batter:
1 1/4 c. flour
1/2 c. cornstarch
2 t. baking powder
1 t. baking soda
1/2 c. cold water

Sauce:
3 T. apple cider vinegar
1/3- 1/2 c. Ojai Habanero Jelly (I prefer the flavor & color)
3-4 fresh squeezed Mexican limes
1 1/2 c. pineapple juice
4 T. cornstarch

Garnish:
1 1/2 – 2 c. fresh, sweet pineapple chunks- cut in bite size pieces
1-2 carrots- cut in circles
1 c. sugar snap peas- tips cut off
1/2 c. sesame seeds- dry roast in frying pan until golden brown & beginning to “pop”

1.
Rinse then pat dry fish. Cut into bite size pieces. Be SURE to remove all bones.
Sprinkleย  salt over fish.

2.
Toss fish into medium size plastic bag with
3/4 c. flour.
Shake. Remove excess flour & set aside.

3.
In a big bowl; prepare batter by mixing dry ingredients, then whisk in cold water. Set aside.

4.
In a medium size saucepan prepare sauce over low-medium heat. Add vinegar & Ojai Habanero Jelly, & lime juice.
In a separate small bowl mix; cornstarch & pineapple juice. Drizzle & whisk juice/cornstarch mixture into saucepan with the
Jelly mixture. Stir until thickenedย  & somewhat translucent. Keep slightly warm until you’re ready to serve.

5.
Dip fish in batter mixture.

6.
Heat oil in deep frying pan, wok or deep fryer (about 375โ€ข)
Cook fish about 3 minutes- until golden brown. Drain off excess oil. Set aside in a warming dish until all fish is prepared.

7.
I suggest you serve the sauce on the side & let your guests add sauce to their liking.
Top with sesame seeds.
This dish is excellent served with rice.

enjoy!

Posted on by — Leave a comment

Ojai Habanero Jelly + Mango Fruit Roll-Ups

Delicious & easy to make!
I throw it together & toss it in the oven when I have a few hours of paperwork to catch up on at home-

2 ripe mangos (about 2.5 c. pureed mango)
1/3 c. Ojai Habanero Jelly (play around with this & add the heat/sweet level you prefer, could be 1 T. or 1/3 c.)
1/4 t. xantham gum (gingerly sprinkle into blender so it doesn’t lump)
1 T. Canola oil

Score mango in fourths. Peel. Using a serrated knife, scrape inside of peel for every last bit of juicy content.
Cut chunks directly into blender, then use your hands to extract remaining pulp & juice from pit.

Blend; chop, pulse, puree.

Pour onto silpat or parchment paper & spread thin, & as even as you can (about 1/16″)0.

Bake for 2-3 hours @ 170โ€ข

Lay on racks to cool.

Peel fruit leather off silpat (or parchment paper), & lay on wax paper, then cover with another piece of wax paper.

Roll it up & cut with kitchen shears, into single portions. Store in snack bags. I keep them in the refrigerator.

Warning; they don’t last long because they’re tastier (& healthier) than candy!

enjoy!

OJAI HABANERO JELLY
OHJ + Mango
OJAI HABANERO JELLY
End result!
Posted on by — Leave a comment

Heatwave Chicken

When it gets too hot to be creative in the kitchen I say “lets take this outside“-
I fire up the BBQ & stick everything on it-

In a large piece of heavy duty aluminum foil add;
La-Yu’s “Chili Oil”
Trader Joe’s “21 Seasoning Salute”
(It’s my new favorite spice mix- NO SODIUM, NO CALORIES, NO FAT & NO CARBS!)

IMG_0731 IMG_0732

 

 

 

 

 

Boneless skinless chicken breasts, but on the bone is fine too- more flavor.
Salt & pepper
Sprig of fresh rosemary on each piece of chicken
Lemon zest & a big squeeze of lemon juice

IMG_0733

 

 

 

 

 

Wrap up this mixture then add another layer of heavy duty aluminum foil
My BBQ is gas & it’s so easy to cook with-
I had 2 burners on low & still got the beautiful grill marks through the foil
(chicken cook time; about 30 minutes)

IMG_0736

 

 

 

 

 

I later added fresh corn that I’d previously soaked in water
(corn cook time; about 20 minutes)
Potatoes with a dash of olive oil & salt, cooked in foil
(potato cook time about 25 minutes)

IMG_0739

 

 

 

 

 

 

A little 25 year-old Balsamic Vinegar from il fustino added to some freshly picked watermelon;
A refreshing summertime dessert!

IMG_0741

 

 

 

 

 

enjoy!

Posted on by — Leave a comment

Vegan Sushi Roll

VeganSushi

served with a Savory Peanut Sauce

Ingredients;

10โ€“12 Spring Roll Skins
1 small Red or Yellow Bell Pepper
7 Asparagus spears
1/3 of a Fennel Root
3 small Carrots
1 medium Haas Avocado. cubed
about 1 c. Wild (or brown) rice, cooked
1-3 T. Robbins Family Farm Lemon Balsamic
Squeeze of fresh lemon
I add a little lemon zest occasionally

Cilantro
Nasturtium Flowers
1-3 T. Black sesame seeds
fresh rosemary

Instructions;

Gently wash & air dry;
Cilantro
Nasturtium flowers (separate petals) for color & a little spice to the roll. Set aside.

Itโ€™s only fair to WARN you that it would be best if you practice with the rice wraps a few times. Theyโ€™re a bit temperamental, but worth the trouble. ONLY rinse ONE AT A TIME- & DO NOT lay them together. Iโ€™m convinced that laying them together inadvertently created the โ€˜super ballโ€™. :/

Chop, grate, mince & julienne vegetables of your choice, considering size, texture & variety.
Place all vegetables, cooked rice & vinegar in a bowl-
Toss & set aside. Cilantro & Nasturtiums are not in the mix.

Next, run the rice paper under warm tap water until it changes from hard to malleable & use right away.
One at a time, lay on a very thin (NOT fuzzy) kitchen cloth.
Lightly dab off excess water.ย  Lightly spray โ€œPamโ€ olive oil on an olive serving dish. The indentation of the dish will assist you in forming the โ€˜cavityโ€™ needed for the rolls.ย Lay the damp rice paper across the olive oil tray & push in the center to fill.

For flavor & a splash of color, lay a few nasturtium flower petals, &/or a cilantro leaf or two on the center of your rice paper. If you serve your rolls whole they will be seen first.

Next add about 3 T. of the โ€˜saladโ€™ like mixture to the rice paper.โ€จPull up ends at the 6 oโ€™clock & 12 oโ€™clock position of your rice paper, then left to right. As you continue it will be more uniform to create sushi-looking rolls.
Aim for rolls that are about 1.5โ€ณ x 5โ€ณ

Lightly sprinkle sesame seeds on top of each roll.
These wraps are translucent & make very attractive finger-food.

 

SushiSauce

Savory Dipping Sauce

Ingredients;

3/4 c. Peanut Butter (I like fresh ground, organic)
3/4 c. Ojai Jalapeรฑo Jelly or Ojai Habanero Jelly

Instructions;

Mix the peanut butter with Ojai Pepper Jelly.
Serve sauce in individual ramekins &/or with a small serving spoon- guests like to add sauce as they eat their roll.

Serve on a plain platter, so you & your guests can enjoy the natural colors of the ingredients. Garnish serving dish with a few Cilantro leaves & Nasturtium Flowers.

enjoy!

 

Posted on by — Leave a comment

Halibut Habanero

Local Halibut
Santa Barbara Channel Halibut

Easy to make. Mild, white fish. Both Pepper Jellies go very well with this dish. Use either one-
Serves 4-6
Preheat oven to 325ยบ
Cooking time; about 35-40 minutes

4-6 fresh Halibut steaks- boned
about 2 Large Yellow Onions- sliced in 1/2โ€ณ thick rings- centers popped out
1 t. – 1 T. of Ojai Habanero Jelly in the center of each onion
1 T. dill- fresh or dried
2-3 Fresh Lemons- 1 sliced in discs & seeded (cook with), 1 or 2 cut in wedges (serve with)
1/2 c. Asiago or Parmesan Cheese- grated
1/2 c. Sharp White Cheddar Cheese- grated
1/4 C. Safflower Mayonnaise
Salt & Pepper to taste
splash of soy sauce, Worcestershire sauce, or caper brine
Garnish: sprig of fresh rosemary & lemon wedges

Place enough foil on a 2โ€ณ deep (or larger) baking dish to enclose the finished product
(about 10โ€ณx12โ€ณ).
Drizzle foil with a little olive oil.
Place the sliced onion on the foil- enough to cover the bottom of the dish.
Add a dollop of Ojai Habanero Jelly in each onion center.
Lay the halibut steaks on top of the onion.
Mix the grated cheeses, mayonnaise, salt, pepper, dill, & soy (or sauce of choice).
Cover halibut with cheese mixture.
Place a few thin lemon slices on top of cheese mixture.
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 35 minutes.
Unwrap. While it rests a moment, freshen it up by removing the baked lemon slices.
Garnish each individual plate with a fresh sprig of dill or rosemary & a fresh lemon wedge.
Serve immediately.

Delicious with Brown Rice or a White Wine Risotto, fresh vegetable & light green salad~

enjoy!

Posted on by — Leave a comment

Chicken Rodrigo!

Chicken-Rodrigo

Rodrigo Gimenez Cocinero aka Rodrigo orย 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 Jalapeรฑo 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 Jalapeรฑo Jelly!
Rodrigo also caters large & small functions & parties.
His Argentinean roots bring a very special flavor & flair to his foods-

 

 

Posted on by — Leave a comment

Blood Orange Tequila Sunset Cocktail

Ojai Blood Oranges

 

 

 

 

 

 

 

 

What youโ€™ll need;
ice
1 1/2 oz GOOD tequila (per person)
4 oz Tangerine Juice (per person)
1/2 oz blood orange syrup (per person)

The syrup is easy to make. You’ll have extra for the next time youโ€™re craving this cocktail.
It stores well in the refrigerator for a few weeks.

Blood Orange Syrup

4 c. fresh squeezed Blood Orange juice
2c. sugar

Combine ingredients in a saucepan, then simmer for about 15 minutes, reducing liquid to half. Set aside & let cool.

The trick to making this beautiful Blood Orange Tequila Sunrise Cocktail is to add the ingredients in a specific order, creating striations of color. First in the glass goes the ice, then the tequila, the tangerine juice, and lastly the blood orange syrup. Slowly drizzle the syrup over the back of a spoon to allow the syrup to make itโ€™s way to the bottom of the glass. Give it a slight stir, and youโ€™re finished-
Garnish with a curl of zest & make a toast!

Serves well with a gaggle of giggling friends, telling stories, creating new ones & watching the Ojai “Pink Moment” “Sunset” disappear together-

enjoy!

Posted on by — Leave a comment

Lime-Orange Cupcakes with White Chocolate & Peppercorn Frosting!?!

 

Cupcake

 

 

 

 

 

 

 

makes 14-16 cupcakes
Preheat oven to 350โ€ข

These cupcakes are unique, delicious & light- This recipe was inspired by the amazing Amalfi white chocolate bar
I recently discovered @ Paradise Pantry in Ventura, CA.

In a bowl mix the dry ingredients then set aside;
1 1/2 c. Swan’s Down Cake Flour
1 t. baking powder
1/2 t. baking soda
pinch of salt

In a different bowl cream;
3/4 c. sugar
1/2 c. butter (@ almost room temperature)

To the sugar & butter add;
1 egg yolk (save the egg white)
1/2 c. milk + 1/4 c. sourcream or 3/4 c. buttermilk
about 11 drops of Orange Oil
1-5 ounce jar “E. Waldo Ward & Son” Lime Marmalade- chopped up

In another bowl;
Beat 3 egg whites until light & fluffy, not dry or stiff

Add the dry ingredients to the wet, then fold in the egg whites gingerly.

Line & fill your cupcake tins.
Bake for about 20-25 minutes.ย  Ready when toothpick comes out clean.

Cool on rack for about 10 minutes, then take cupcakes from tins & allow to fully cool on rack before frosting.

My favorite new kitchen tool is a “Batter Pen“- it makes filling cupcake tins fast, clean & easy.
I also recommend using cupcake paper liners that are made of special parchment paper, they don’t allow the cupcakes to stick.

White Chocolate-Lime Zest & Pink Peppercorn Frosting

With an electric mixer, cream;
6 ounces cream cheese (room temperature)
1/4 c. butter (room temperature)
1 heaping T. sourcream

Then add & mix well;
pinch of salt
about 10 drops “Orange Oil”

Mix in;
3/4 c. powdered sugar
6 ounces +/- white chocolate bar- finely grated
1 t. lime zest
3-7 pink peppercorns- ground

Pipe;
frosting onto cupcakes & decorate with a slight dash of lime zest + a pinch of white chocolate & simply a hint
of pink peppercorn-

enjoy!

Posted on by — Leave a comment

Epicurean Knights

ย Winter Shades of Greyย 

Please join us for an afternoon of fine food & wine-

The “Epicurean Cowboy” has put together an amazing menu-
& I’m proud to announce that I’ll be conjuring up a few savory sauces for the event!

When:
Sunday March 24, 2013ย  1-4 p.m.

Where:
Santa Barbara Carriage & Western Museum
129 Castillo Street
Santa Barbara, CA (near the Harbor)

Cost:
$60 per person
$100 per couple

Click here for more information.

Posted on by — Leave a comment

Chronic Cellars, Paso Robles

What a fun place to taste GREAT wines- They even have a pool table in the middle of their tasting room!
Chronic Cellars is on the outskirts of Paso Robles, CA. -on the way to Lake Nacimiento
Their general theme; FUN! Zany! & Dia de los Muertos characters throughout- All wine names are a play-on-words My favorite; “Sofa King Bueno“