Local Artisans Market @William Sonoma
First Saturday
12 noon to 4 pm
Saunter into William Sonoma & Sample our Delightful + Delicious Epicurean Treats!
Friendly staff + talented Artisans throughout – Did I mention scrumptious treats?
- have you tried our new Jam?
OJAI HABANERO APRICOT JAM – heat level 2
- OJAI JALAPENO JELLY – heat level 3
- OJAI HABANERO JELLY – heat level 4
Crab Cake Dipping Sauce
Ojai Jelly
Crab Cake Sauce
3/4 c. safflower mayonnaise (or your favorite)
1/4 c. buttermilk (or plain yogurt)
3 T. Ojai Habanero Jelly (room temperature)
3 T. fresh dill leaves- chopped fine
1 T. fresh parsley leaves- chopped
2 T. lemon zest
1/2 lemon- juiced
1 garlic clove- minced
Combine all ingredients in a bowl & stir well.
Keep refrigerated until just before serving.
Sauce will thicken as it chills-
enjoy!
Sweet & Sour Fish (chicken or pork)
Sweet & Sour Fish
Sea of Corteo- Woo Hoo!
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!
Taste of Ojai
Taste of Ojai was so much fun! Beautiful day! Well attended, & it went on without a glitch-
Thank you to the Ojai Valley Inn & the Crowne Family for hosting the annual event-
I’d like to extend a BIG “thank you” to Mr. Peter Bowen for making
it all seem effortless- I have a feeling he ran his legs off – all the while with a BIG, sincere, beaming smile-
Thanks Peter!
____________________________________________
Saturday October 27, 2012
12th Anual Taste of Ojai
Please join us on the 10th green!
Year of the Dragon Salad
This recipe originally came from my Mother. It was really good, but (as usual), I just had to play with it a bit.
I switched out the sugar for Ojai Jelly, tweaked it a bit & there you have it!
I find it’s a good crowd-pleaser & you can temper the ‘heat’ level to your group, if needed.
I prepare this ahead of time, cover well & refrigerate;
Salad:
1 head of white cabbage, shredded thin
2-4 green onions, sliced very thin
I put the crunchies ‘bits’ in a bag & set aside until I’m ready to toss the salad
Crunchies:
1 package of Organic “Koyo Ramen Noodles” (broken up well)
3 T. black sesame seeds
1 c. slivered almonds
You can prepare this dressing ahead of time & save in a jar-
In a small saucepan heat, but don’t boil-
Dressing:
1/2 c. “Soy Vay” sesame dressing
1/4 c. rice wine vinegar
1/4 c. apple cider vinegar
1/3 c. Ojai Jalapeño Jelly (or Ojai Habanero Jelly)
1 T. (yes one tablespoon) ground black pepper
1 t. celery seeds
1/4 t. ground cumin
1 clove garlic, chopped fine
Be sure to allow the dressing to cool before mixing into the salad,
& just before serving, add the crunchy bits. Toss well.
enjoy!
Recent Comments