On Saint Patrick’s Day I pulled out a pint o’ Guinness Extra Stout & knew I had to create something with it- it was still too early to start drinking…
I just needed an excuse to open it- Here’s what I made & it was delicious, & perfect for this cold rainstorm we’re having–
On the stove-top, in a Dutch oven:
3 T. of olive oil (I use il Fustino’s extra virgin Arbequina olive oil)
I large brown onion- cut into rings- cook until tender & brown
As the onions get their color, add about 1/3 cup *Mediterranean Dukkah
2 T. Colman’s Mustard (dry)
Salt & Pepper
5 small Purple Heirloom potatoes -cut into bite size pieces
2 or 3 medium size Yukon Golds- cut into bite size pieces
Add about 4 cups vegetable broth
Almost a pint of Guinness Extra Stout (be sure to sample the Guinness before, after, & during use, to improve your overall mood in the kitchen)
Let this mixture cook slowly in the Dutch oven for most of the day. Occasionally stir & taste to check flavor.
Just before serving I add about 1 cup of milk & stir. Dish it up into serving bowls & garnish with a paper-thin slice of Blarney Castle Cheese, a dollop of sour-cream, & a sprinkle of finely minced purple onion.
Best served with a hardy homemade bread-
*Mediterranean Dukkah is made by Santa Barbara Seasonings & available @ il Fustino-
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)
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.
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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The Ojai Valley Inn & Spa