Recipes featuring Chicaoji Sauce

These are recipes that people have come up with the use Chicaoji Sauce in one way or another. It’s a very versatile sauce because it has all the flavors: sweet, tart, salt, bitter, savory/umami PLUS the medium heat of chipotles (smoked jalapeño chillies).

Annie’s Chicaoji Yogurt Dressing with Pan Roasted Veggies

| Randall Waugh

Ingredients:

Pan Vegetables

  • 4 cups vegetables – such as yams, potatoes, beets, squash, summer squash, parsnips, onions, carrots, garlic, celery… whatever.
  • 2 Tablespoons of your preferred cooking oil
  • 2 cups chopped greens (kale, chard, spinach, collards, orach etc.)
  • ½ cup chopped parsley (or more…parsley is really good and good for you.)

Chicaoji Yogurt Dressing

  • 1 cup plain yogurt
  • 2 Tablespoons Chicaoji Sauce

This recipe is extremely flexible. Basically, it’s about pan roasting whatever you want to eat, steaming some greens on top of it and then eating this with Chicaoji Sauce & plain yogurt. The quantity of food depends on how many people you are feeding and how big a skillet/pan you have.

  • Cut up vegetables (I like to just cut roots in half or quarters and put a flat side down. RW)
  • Put them in skillet with the oil and cover with lid. (The lid helps to steam things but isn’t absolutely necessary.)
  • Cook these in the oven or on top of the stove. Cooking time and heat varies depending on how soon you want to eat and how finely you cut up the veggies. High heat/finely chopped is faster and low heat/coarsely chopped is slower…. Medium heat….well…you get the idea. (I like to cook root vegetables a long time on low-medium heat until they blacken, i.e. “Cajun Style”. RW)
  • Mix Chicaoji and yogurt in separate bowl.
  • Toss chopped greens on top of other veggies and continue to cook for a couple of minutes, according to taste. Some people prefer raw greens. I like to cook them 4-5 minutes so that they wilt but are still bright green. Dark greens are interesting because their flavor evolves the longer they are exposed to heat.
  • Serve up the vegetables and greens.
  • Scoop on the Chicaoji Yogurt Dressing.
  • Sprinkle on parsley
  • Serve with bread, tortillas, crackers, chips or whatever you prefer.

Jon’s Chicaoji Salmon Tagine

| Randall Waugh

Here’s a recipe for Salmon Tagine from Jon P. over in Texas.

“Coat salmon generously with Chicaoji and let marinate for 30-60 mins. Do this on the counter to let the fish come to room temp, but if you go longer than 30 mins you might want to do it in the fridge for the first while and then take it out.

Ingredients:

  • Salmon
  • 2 Tablespoons oil
  • 1-3 medium Shallots, (depending on size) finely chopped
  • Couple cloves of garlic, crushed
  • Pinch of saffron, ground in mortar & pestle
  • 4-6 small or 2 large preserved lemons (removing any seeds!), coarsely chopped

Into stovetop tagine,

  1. add oil and heat on medium flame,
  2. add shallots, sautéd half until clear
  3. Add crushed garlic and continue cooking on low heat for a couple of minutes
  4. Grind a large pinch of saffron in a mortar & pestle and mix well into shallot/garlic mix and keep cooking on low
  5. Add preserved lemons
  6. Cover with tagine lid and let whole mixture cook on low heat for another 15-20 mins
  7. Let stand until you are ready to cook fish (I usually make this first and then reheat to temp for fish once I’m ready to cook and serve)
  • Heat tagine with mixture in it to just slightly higher than medium heat.
  • Once things are sizzling immediately add fish, skin side up, so that non-skin side is directly on top of the mixture and cover.
  • Let cook for 4 minutes, then
  • flip fish so skin is down, moving as much of the shallot/lemon mixture to the top of the fish,
  • cover and cook another 5 minutes.
  • Turn off heat and let stand another few minutes—this sort of depends on how thick the fish is!! I generally choose pretty thick pieces and then let stand another 3-5 mins.”

“Tagine” definition

Megan’s Chicaoji Cream Sauce

| Randall Waugh

Megan from Lopez Island shared this recipe and I’ve quoted her below:

“So the original recipe I found online but used different ingredients of course so I changed it and ran with the change bc I loved it sooooo much!!! so I can only take credit for my version of it but yes you may use my name if you would like, thank you for asking.

I call it

Chicaoji Cream Sauce

  • 1/2 cup Mayo
  • 2-3 tablespoons of Chicaoji
  • 1 1/2 tablespoons of sweetened condensed milk

I know that all sounds soo odd together but it’s amazing. I make a full jar of it anytime I make it so I double if not more that recipe. Also, I don’t measure it out anymore. But it’s easy to tweak if you like it spicer or sweeter or more tang just adjust each portion as the individual prefers.
Hope that all makes sense.

I use it on veggies (both as a dip or drizzle), on salmon (plain or teriyaki), on chicken, in wraps or sandwiches, on my egg breakfast sandwiches or burritos. I just love it on everything!!!!
Hope you enjoy it!!! I’d love to hear what you think if you try it.”

I shared Megan’s recipe in the Chicaoji Newsletter so she received her free 12 oz bottle of Chicaoji.

Chicaoji Dip

| Randall Waugh
  • 1 cup – Cream cheese, yogurt or sour cream
  • 2 tablespoons Chicaoji -(probably more but start with 2 Tbs)

Blend together. Eat with bread, chips, crackers, vegetables, meat, or pretty much anything..

Bloody Mary

| Randall Waugh
  • 1  part Chicaoji
  • 8 parts of your usual Bloody Mary recipe

A professional bartender and friend came up with this ratio. She said that most people have their own Bloody Mary recipe or they buy pre-made mix off the shelf. There isn’t really any point in trying to give people a recipe that they already have. She said with her beautiful North Carolina accent, “Just tell them to do their regular Bloody Mary thing using 8 parts of theirs and 1 part of yours.  They’ll figure it out.”

This doesn’t really require much of an explanation.

Chicaoji Shrimp Sandwich With Avocado On Baguette

| Randall Waugh

Noel McKeehan’s Recipe page is loaded with good ideas. Among them you will find the Chicaoji Shrimp Sandwich. Noel includes nice photo montage to illustrate his recipe. Simple and effective.

Quoting from Noel’s blog below:

I eat these for breakfast during the part of the year – May to September – when fresh caught Oregon cocktail shrimp are available.  The frozen ones available at other times are invariably a disappointment.

This creation came into existence via a time honored personal channel.  “The Voice” spoke to me.  It said something like, “…damn that Chicaoji is good.  I’ll bet it would be great mixed with some Best Foods mayonnaise (Julia Child specified Best Foods mayonnaise as the accompaniment to go with the Dungeness crab in the menu for her request for her last meal) and mixed with some shrimp.  It happened I was eating a baguette when the voice spoke these words, so it was natural that I would decide to put the mix on a baguette.  The avocado came about because I can’t eat anything without an avocado being part of it.

Chicaoji Shrimp Sandwich Ingredients:

  • Chicaoji
  • “Best Food” Mayonnaise
  • Fresh Oregon Shrimp
  • Ripe Avocado
  • Baguette

Preparation:

Mix some Chicaoji in a bowl with some mayonnaise.  Add the shrimp and mix.  Split the baguette and spread the shrimp mix on the bread.  Add slices of avocado.  Put the top piece of bread in place.  Stand back and admire your handy work.

When eating it have a salad fork at the ready to replace shrimp and avocado that squirt out the sides, and have lots of napkins.  A Bloody Mary is the official alcoholic accompaniment if you desire to indulge in such a thing.  See my youtube video on that subject to assure that the Bloody Mary meets offficial McKeehan standards for that drink. Or you can click on the Bloody Mary tab in this recipes section. The movie is more entertaining.