Baja Archives - Ojai Jelly

I tried to call ahead but didn’t get through. Turns out you need to add a “1”
to the number listed on YELP- here’s the correct way to dial from the USA:
011-51-1-612 157-1625
Ok, so my hope was to bake for free & learn lots from the legendary Marcus Spahr,
so I just showed up, apron in tow.
Instead we had lunch, talked & then did business at his digs in the charming,
quaint little town of El Triunfo, Baja CA Sur.
Marcus is a self taught baker & has baked every day for 21 years.
He even built his mesquite wood-fire ovens for his Caffe.
Before Caffe El Triunfo there was Caffe Todos Santos, over on the west coast of Baja.

From start to finish Marcus’ bread fermentation process takes 24 hours to make.
His method develops more complex & mildly acidic flavors, which give his breads
a natural sweetness & nut-like character.

If you haven’t had the pleasure of a meal in his pizzeria or bakery, I highly recommend that you include an afternoon in El Triunfo for your next trip.
It’s really the best of two worlds: authentic Mexican charm & artisan pastries…
& it shouldn’t be missed!
PS while supplies last, FIND Ojai Jelly at Caffe El Triunfo

Open every day!

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)

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.
Sprinkle 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 thickened & 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 375•)
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!

Tag: Baja

South of the border…

Sweet & Sour Fish (chicken or pork)