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Pascale’s Kitchen

Pascale Beale is a remarkable person & if you don’t know about her YOU SHOULD!
She is a 9X cookbook author, food photographer & stylist.
Born in England, spent her summers in France. Great cook, baker & friend-
Her books are full of great recipes & photos & make a perfect gift-
I bought them ALL!
Pascale sells Ojai Habanero Apricot Jam in her gift sets & singles online!

Check out her online shop HERE
Her fabulous cookbooks are HERE

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Field + Fort

2580 Lillie Avenue Summerland, CA. (805) 770-7897                                          Great restaurant & shop!
“To-Go” orders & safe pick up during Covid.
You’ll find Ojai Habanero Apricot Jam on the menu, as well as for sale in the shop!      photo credit: Field + Fort













Ojai Jalapeno Jelly, Apricot Habanero Jam, and Habanero Jelly stacked on a table outdoors

photo credit: Amber Dolyak (805) 245-1274


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Lunch Box Blues


Lunch School Girl







Do your kids have the lunch box blues?
Try adding a little Ojai Jelly to their PB&J-
OR add peanut butter or almond butter to the crease of a few
sticks of celery, then add a side of Ojai Jelly for a fun
dipping delight!

You’ll be surprised how many kids love the combo-


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Let’s talk Venison

Deer Season

I’m not wild about venison myself, but I’m surrounded by people that LOVE it.

These sauce recipes would make bootstraps tasty…
If you have a tough piece of buck you’re trying to make a meal of this sauce will work its magic!

I tend to make a lot at a time but it’s easy to cut this recipe down to 1/4

Habanero Balsamic Sauce
→Heat level 4
4 jars Ojai Habanero Jelly
1 c Balsamic Vinegar

Place ingredients in medium saucepan over medium heat.
Bring mixture to a simmer & reduce heat. Keep at a low simmer & stir occasionally.
Cook for 45-60 minutes.
Let cool on counter top, Cover & refrigerate. Keeps well for up to 2 weeks.

Mixture will thicken as it cools. Enjoy on venison, bbq’d chicken, vegetables +++

Habanero Marinate
can also be used as a glaze or sauce
→Heat level 3
4 jars Ojai Habanero Jelly
1 can of Coca Cola (not diet)
2 T Worcestershire Sauce
1 fresh bay leaf

Place ingredients in medium saucepan over medium heat.
Bring mixture to a simmer & reduce heat. Keep at a low simmer & stir occasionally.
Cook for 45-60 minutes.
Let cool on counter top. Cover & refrigerate. Keeps well for up to 2 weeks.
If you want to get rid of the gamey flavor, use as a marinate.

Need a recipe? Send me a note at
& let me see what I can come up with!


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Ojai Habanero Apricot Jam

Sweet yet Savory


Ripe California Apricots Blended with Habanero Peppers

Decadent on cheesecake or over ice cream-
Remarkable on bagels or waffles-
Jam-Packed with flavor-Big cheese pleaser!

Transformative on chicken-

A perfect addition to nearly everything…

Heal Level 2


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Year of the Horse Salad

Katie Upton Local Santa Barbara Artist

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

Wine Pairing; Zaca Mesa Winery 2011 Viognier

Toss together;
2 c. organic beets, spiralized, then lightly steamed, or micro’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

(heat & mix over low heat, do not boil)
1/2 c. olive oil
2-3 t. Ojai Jalapeño 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 (♥ Meyers)

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


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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! ¡si!



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)

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

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

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”

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

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

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

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 thickened  & somewhat translucent. Keep slightly warm until you’re ready to serve.

Dip fish in batter mixture.

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

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.


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Summertime Carrots

Summertime Carrots

In a saucepan lightly steam;
5 medium size carrots- peeled
Drain well & transfer to a serving bowl

In the same saucepan heat;

2-3 T. Ojai Habanero Jelly
Heat till it sizzles for about 45 seconds
Add 1 T. Molasses
3 T. Lemon Balsamic Vinegar (Robbins Family Farm)

Stir for just a moment & remove from heat.

Pour sauce over carrots,
add 1 finely chopped green onion

Toss & serve-

Delicious warm or cold


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Vegan Sushi Roll


served with a Savory Peanut Sauce


10–12 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

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


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

It’s only fair to WARN you that it would be best if you practice with the rice wraps a few times. They’re a bit temperamental, but worth the trouble. ONLY rinse ONE AT A TIME- & DO NOT lay them together. I’m convinced that laying them together inadvertently created the ‘super ball’. :/

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.  Lightly spray “Pam” olive oil on an olive serving dish. The indentation of the dish will assist you in forming the ‘cavity’ needed for the rolls. 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 ‘salad’ like mixture to the rice paper.
Pull up ends at the 6 o’clock & 12 o’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 1.5″ x 5″

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



Savory Dipping Sauce


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


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.



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Chicken Rodrigo!


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-



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Asparagus Spears wrapped in Prosciutto, drizzled with Habanero-Balsamic Reduction

This is a delicious appetizer- & the first way I tried prosciutto-

One bunch of organic asparagus spears- ends cut off, washed
About 10 thinly shaved pieces of prosciutto-
Cut each strip into 3 long strips, about 1″ wide

Boil a pot of water then turn off the heat.
Add asparagus & let sit for 2-3 minutes.
Drain & immediately cover with ice to preserve color.
Drain & gently pat dry. Set aside.

In a saucepan over low to medium heat add;
3 T. Ojai Habanero Jelly
1/2 c. Balsamic Vinegar
handful of craisins

Whisk together & stir until thickened, then remove from heat.

Wrap towel-dried asparagus with strips of prosciutto by twisting the asparagus as you hold the prosciutto.
For easy clean up, lay wrapped asparagus side by side on foil, in a baking dish.
Drizzle with balsamic Habanero reduction.

Broil for 5-7 minutes-

Served warm or @ room temperature-

Savory, sweet, salty wonderfulness- & you get your vegetable too!


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Burnt Sage Butter


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

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!


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I’m in L-O-V-E with my new BBQ; Day #1










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 label does not contain MSG)
il Fustino’s  Jalapeño 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“.

Organic Fresh Corn circles

Organic mini- “Yukon Gold” Potatoes

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…

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…



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Pickled Asparagus



Makes 5-6 quarts

Surprisingly crunchy & delicious like a great pickle can be-
Eat alone, cut them into your chopped salad, serve with cheese,
or use as a ‘swizzle stick’ in your next Bloody Mary!

Wash 6 quart-size jars
Sterilize jars & lids

Wash all ingredients-
You’ll need;
Asparagus- about 5-6 clusters
Break or cut off asparagus ends, allowing asparagus to stand in jar; about 3/4″ from top.
18 sprigs of fresh dill – 3 per jar
12 cloves fresh garlic – 2 per jar
6 small Peppers – 1 per jar (Habanero, Serrano, or Jalapeño; dried or fresh)

Fill clean, sterilized  jars with raw ingredients; asparagus, dill, garlic & Peppers.

In medium sized pot, boil until salt is dissolved:
6 c. water
2 c. apple cider vinegar
6 T. kosher salt

Using a ladle, fill jars with hot liquid-
Always remember to leave about 1/2″ at the top, as per canning instructions.

Seal jars.
When cooled, store jars in refrigerator for at least 2 weeks.
(you can also make with fresh green beans instead of asparagus)


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Habanero Sweet Potato Bakes

Habanero Sweet Potato Bakes

Made by Kathleen Nolan of Ojai, CA.

What you’ll need;
2 large Sweet Potatoes
1 1/2 T. Extra Virgin Olive Oil
3 T. Ojai Habanero Jelly
1 T. Chili Pepper
1 T. Fresh Lime Zest
1 Bunch of Fresh Cilantro, finely chopped
Kosher Salt

Bake sweet potatoes @ 425 for 75 minutes, or until a fork goes through easily.
Allow to cool.

Halve the potatoes lengthwise & then cut each half into 4 long spears.  Place on a baking sheet.

In a small bowl whisk olive oil & Ojai Habanero Jelly, until it forms a nice glaze.
Using a pastry brush, coat each sweet potato with the glaze.
Sprinkle cilantro, cayenne pepper & lime zest evenly on each wedge.
Now sprinkle each with salt.

Reheat @ 450 for 15 minutes.

This goes well with the Albondigas Soup & the Corn Muffins, or as a side dish with beef or chicken.