Chicaoji Recipe Page
People tell me they put Chicaoji on “everything”.
Additionally, people mix Chicaoji with other ingredients during the creation of culinary art. From putting a few drops in popcorn butter to overnight marinades the range of uses continues to amaze me. I have included a few on this page. I’ll include more in the Fullness of Time.
Please feel free to contribute your ideas on the recipe blog. Click HERE visit the recipe blog.
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Eggs
Many people have said they like Chicaoji on eggs. Even when they have only tasted Chicaoji on a corn chip at the Farmers’ Market they say “Hmm…that would be good on eggs.”
Simple uses
Damian suggests:
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.
Damian added:
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!
Paul N. suggests:
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!
Meat/Marinades
Tina Anderson 1 part Chicaoji + 2 parts blackberry jam (or raspberry) = the best BBQ sauce ever!
Vegetable
This just in from Majukka in Finland:
Stuffed onions from the oven. Drops of Chcaoji on the top of the onion . Herkullista!
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
Fruit
From Joan:
Grilled slices of pineapple with Chicaoji and a squeeze of lime juice.
Soup
A few drops of Chicaoji can make a bowl of water into nourishing soup; a pleasant addition to any variation on “Stone Soup”
Dips
Add a tablespoon (+/-) of Chicaoji to a cup of yogurt or sour cream for dipping chips, veggies, or meat. Also, spoon this onto any variety of foods.
Baked meals
Grains
A bowl of rice with Chicaoji: filling, nutritious, and delicious. Complicate at will.
Main courses
Eric from
Made Mexican street tacos with Chicaoji. 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 had things to say about Chicaoji on his very informative blog. Check it out. Thanks Eric. http://mousehousekitchen.wordpress.com/2011/09/14/brand-unawareness/ |