Asparagus Spears wrapped in Prosciutto, drizzled with Habanero-Balsamic Reduction
This is a delicious appetizer- & the first way I tried prosciutto-
I was immediately hooked…
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!
enjoy!
Jalapeño Inspired Halibut
Jalapeño Inspired Halibut
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.
enjoy!
Welcome to the Ojai Jalapeño Jelly Blog!
Ojai is a charming little community of just over 8,000 residents. The Ojai Valley offers amazing restaurants, shops, schools, produce, the Ojai Film Festival, & much more!
I make Ojai Jalapeño Jelly here in Ojai, California. The glass hexagon-shaped jars of jelly nestle together perfectly for display purposes, in the pantry, or in the refrigerator.
Ojai Jalapeño Jelly should be refrigerated after opening
Depending on the time of year the Peppers have different colors- like Bell Peppers, the Jalapeño Pepper also presents in varying colors from green to red & orange. Ojai Jalapeño Jelly is scheduled to be on the shelves of The Ojai Valley Inn & Spa, as well as il fustino in Santa Barbara.
Available by the case or half case
4 ounce ‘GIFT‘ size 12/case
6 ounce ‘PRACTICAL‘ size 12 /case
9 ounce ‘HOOKED ‘ size 12/case
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Cheers,
Suze
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