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March Cocktail

March Cocktail

March Cocktail
6 oz Ventura SpiritsHaymaker” Vodka
2 oz fresh lime juice -save rind to moisten glass rims
1-2 T Ojai Jalapeño Jelly
10-20 fresh mint leaves
Sugar -for glass rims
1 can of “Langers” organic ginger sparkling water
Fresh mint
Edible flower
1. Juice limes
2. Moisten glass rims, then run through sugar
3. In a cocktail shaker: combine ingredients except bubbly water
4. Use a knife or muddler to incorporate Jelly & mint
5. Shake vigorously for about 30 seconds
6. Pour into sugar rimmed cocktail glasses & top off with “Langers” organic ginger sparkling water, or your favorite
7. Garnish with mint & an edible flower -I used homegrown arugula flowers


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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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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 325º
Cooking time; about 35-40 minutes

4-6 fresh Halibut steaks- boned
about 2 Large Yellow Onions- sliced in 1/2″ 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 2″ deep (or larger) baking dish to enclose the finished product
(about 10″x12″).
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~