Chicaoji Recipe Page
People tell me they put Chicaoji on “everything”. Use Chicaoji to create amazing culinary art. The range of uses continually amazes me. My goal for this page is to be a source of ideas, inspiration, and practical tips for using Chicaoji.
Click HERE to contribute your recipes.
(I haven’t exactly figured out how to organize the blog so I copy/paste your suggestions to this page.)
Categories so far: Eggs, Snacks, For the Grill: Marinades, Vegetables, Fruit, Soup, Dips/Spreads, Grains, Main Courses, & Beverages
This seems universal. Almost every person who eats eggs says they like Chicaoji on eggs. Even when they have only tasted Chicaoji on a corn chip at the Farmers’ Market they imagine and often say “Hmm…that would be good on eggs.” Doesn’t seem to matter how the eggs are configured: boiled, baked, fried, or mixed with other things like omelets quiche.
by Paul N.
Cut an Avodado in half, remove the seed, poach two eggs, pour some Chicoji in the avos, add the poached eggs and live it up!
For the Grill: Marinades
Tina Anderson ”1 part Chicaoji + 2 parts blackberry jam (or raspberry) = the best BBQ sauce ever!”
Marinade for Salmon or pork: by Paul N.
1/4 cup Chicaoji
1/4 cup White Wine
2 tablespoons of raw organic honey
Marinate for 30min-1hour, grill, enjoy.
Chicaoji Grilled Pineapple
Peel pineapple and slice the whole fruit into “wheels”
Lay out pineapple on grill and brush/spread on the Chicaoji
Flip wheels and do the other side, if you want
Grill as long as desired (We like to blacken the pineapple a bit)
This makes a great cold snack for the next day
Stuffed onions from the oven. Drops of Chcaoji on the top of the onion . Herkullista!
From Majukka in Finland:
boil the onions
cut them half when cooled
use the spoon to make the onions as bowls
fill them with stuff
cover with cheese
bake them in the oven
Chicaoji roasted corn:
I like to roast corn until about 1/2 the kernels are toasted dark brown, the rest are just incredibly sweet and hot and then put Chicaoji on it. I husk the corn, spray it with with some cooking oil, then put it under the broiler if a barbecue grill isn’t available. The Chicaoji treatment is just as good the next day when any leftover ears have cooled in the fridge.
Grilled slices of pineapple with Chicaoji and a squeeze of lime juice.
Pretty self explanatory
by Joan of Port Townsend
A few drops of Chicaoji can make a bowl of water into nourishing soup; a pleasant addition to any variation on “Stone Soup“.
I don’t think it matters what kind of soup you have, a bit of Chicaoji can be a nice complement to the flavor.
Chicaoji Cream Cheese (or yogurt or sour cream)
Add 2 tablespoons (more or less to taste) to a cup of cream cheese. Smoosh all together and eat with chips, toast, or veggie sticks.
Add a scant teaspoon to a 1/3 cup of oil or melted butter. Pour over freshly made popcorn and mix thoroughly. Kids dreamed this one up.
Smokes Salmon Spread:
Vortex Cream cheese/feta spread
Mix together to taste, use on bread, chips, or a spoon!
Put food you like to eat baked (potatoes/yams, casseroles, pizza,onions, squash, lasagna, etc.), remove from oven, eat with Chicaoji. Chicaoji with sour cream or yogurt over baked dish is very nice
A bowl of rice with Chicaoji: filling, nutritious, and delicious. Complicate at will.
Ancho Lentil Tacos
These are from Isa Chandra Moskowitz’ Post Punk Kitchen Blog (http://www.theppk.com/2011/05/ancho-lentil-tacos/). They’re awesome, and I use Chicaoji instead of the other sauce she prefers. They’re way better with Chicaoji!
Chicaoji Mexican street tacos
by Eric (mousehousekitchen blog)
Marinated skirt steak in the sauce for 30 minutes, grilled until done, chopped it up, put the steak with chopped onions and cilantro in warm corn tortillas, then topped with more Chicaoji. Marvelous!
(Eric commented about Chicaoji on his very informative blog. Thanks, Eric. http://mousehousekitchen.wordpress.com/2011/09/14/brand-unawareness/ )
Chicaoji Shrimp Sandwich With Avocado On Baguette
by Noel McKeehan http://noelmckeehan.com/foodX.html
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.
Best Food Mayonnaise
Fresh Oregon Shrimp
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.
Chicaoji Bloody Mary- Add one part Chicaoji to 8 parts of your usual Bloody Mary recipe
Chicaoji Red Beer
My husband loves chicaoji on everything, but has recently stumbled on a another great use: a tablespoon or two in a light pilsner beer makes for a tasty “red beer”. Yum!