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.
- 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..
- Smoked Salmon
- Vortex Cream cheese/feta spread
Mix together to taste. Eat with bread, chips, crackers, vegetables, eggs or a spoon!
from Paul N.
- 1/4 cup Chicaoji
- 1/4 cup White Wine
- 2 tablespoons of raw organic honey
Marinate for 30 min-1 hour, grill, enjoy.
- 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.
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:
- “Best Food” Mayonnaise
- Fresh Oregon Shrimp
- Ripe Avocado
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 makes a simple bowl of rice or other grains into a meal. Goji berries and cacao are two of the highest antioxidant foods; apple cider vinegar has been touted since Hippocrates was filling out prescriptions; chilies just make life better; agave or maple syrup add some sweetness and Celtic Sea Salt is world famous for its micronutrients.
This is simplicity made manifest: filling, nutritious, and delicious. Complicate this or not with other ingredients.