Thank you for providing such a lovely product over these years! Thank you for the information, I truly had no idea I could get my favorite sauce here in Everett! [Sno-Isle Food Co-op] Thank you for letting me know, I will check it out there next time!
I have been enjoying chicaoji for quite some time now… roughly 6-8 years or so now. I first found out about Chicaoji at a local market on Lopez Island some years back, and I believe it was you that sold it to me 🙂
Typically, I use chicaoji on my egg recipes or chicken recipes. My favorite breakfast to make for myself and my wife is as follows:
-1 piece of toast
-small layer of cream cheese
-a few cut cherry tomatoes
-sprinkle sunflower seeds
-various greens mix of lettuce
-2 eggs over easy/medium on top
-chicaoji sauce drizzled to liking
-1 piece of toast
-layer of lightly fried ham
-cheese (cheddar or pepperjack)
-2 eggs over easy/medium on top
-dollup of sour cream
-chicaoji sauce drizzled to liking
Chicken wings – First and second sections only – the drumette and flat wingette. Cut off the wing tips and use them for bait in your crab traps.
Preheat a grill to a relatively low heat. I put all six burners on my natural gas grill to the lowest setting.
Place the wing sections on the grill and cook over direct heat for approximately 7 – 8 minutes. Turn the sections over and allow to grill for another 7 – 8 minutes on the other side. Wings should have crispy skin at this point, and some grill marks. There should be visible signs that cooking is complete, such as small amounts of clear juices bubbling under the skin.
Remove the wing sections from the grill and place in a large bowl. Put a few tablespoons of Chicaoji sauce for each pound of wings into the bowl and toss with a spatula to make sure all the wings are coated with the Chicaoji. Cover the bowl with plastic wrap and allow the wings to rest and steam in their juices for about 10 minutes and for the Chicaoji to adhere to the chicken skin.
Serve with crunchy vegetable sticks such as celery, carrot, jicama, or cucumber, and a creamy dipping sauce such as blue cheese or ranch dressing.
½ cup chopped parsley (or more…parsley is really good and good for you.)
Chicaoji Yogurt Dressing
1 cup plain yogurt
2 TablespoonsChicaoji 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.
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.
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,
add oil and heat on medium flame,
add shallots, sautéd half until clear
Add crushed garlic and continue cooking on low heat for a couple of minutes
Grind a large pinch of saffron in a mortar & pestle and mix well into shallot/garlic mix and keep cooking on low
Add preserved lemons
Cover with tagine lid and let whole mixture cook on low heat for another 15-20 mins
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.”
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.
Maple syrup provides the sweetness to balance the tart apple cider vinegar. I decided to make Maple Chicaoji Sauce because many people prefer maple syrup to agave syrup.
I use Maple Valley Cooperative maple syrup. You may not be able to detect a flavor difference between maple and agave versions because the goji berries, cacao, and smoky chipotles dominate the flavor and aroma.
A devoted chocolate lover will always be sure to tell you about the health benefits of their favorite sweet treat. “It’s full of antioxidants, it’s good for your heart and it prevents cognitive decline,” one will say while shoveling down a box of chocolate truffles. Like lovers of red wine, chocolate addicts have a myriad of scientific studies to back up their claims, the collection of research into cacao suspiciously disproportionate to less delicious foods.
Chocolate lovers are right, in a way. At the heart of every bar of chocolate there indeed lies an ingredient with many proven health benefits. The problem is, the cacao bean is usually so overwhelmed by the milk, sugar and other ingredients that are added to chocolate that it has little room left to do its good work in your body. Knowing this, many people wisely opt for dark chocolate because it has more cacao beans and less milk and sugar.
Chicaoji takes cacao bean purity a step further by using the raw cacao and nothing else. The cacao ‘nibs’ in Chicaoji are cacao beans that have been broken into smaller pieces. These nibs taste somewhat bitter on their own, but when they are blended with sweet agave nectar, they impart a flavor that chocolate lovers will recognize well. Using raw cacao beans in Chicaoji allows us to share some of the nutrient dense compounds in cacao that have fueled chocolate’s good reputation.
Here are a few of the reasons we use raw cacao:
Cacao beans are widely considered to be the best source of antioxidants, easily overtaking antioxidant-rich foods like green tea and blueberries.
A bitter-tasting compound in cacao beans called epicatechin has so many health benefits that some researchers say it should be considered a vitamin. Epicatechin is usually removed from processed cacao because of its intense flavor.
The polyphenols and magnesium found in cacao are both good for heart health.
Cacao is a natural anti-depressant, promoting a positive mood with safe doses of dopamine, serotonin, tryptophan and phenylethylamine.
I want to thank Alia O’Connell for helping me compose this blog article. I very much enjoy her style of writing. She does a great job of ordering my jumbled thoughts and ideas. I made only a couple of edits for emphasis. Alia is available to help you with your needs for well-composed English.
Alia O’Connell ~ email@example.com
Photo credits go to Pacari. I used images from their website for this post.
If you know that food is medicine, then you understand Chicaoji. Thank you for reading the Chicaoji blog!