A quick and easy recipe to get food on the table right away.
4 (6 to 8 oz.) skin-on salmon fillets
1 teaspoon light brown sugar
½ teaspoon salt
½ teaspoon cornstarch
Use a center-cut salmon fillet (approx. 1 ½ – 2 lbs.) cut into 4 pieces.
Preheat oven to 300°. Set rack in middle position.
Mix sugar, salt, and cornstarch together. Pat salmon dry with paper towels and sprinkle with flesh side of filets with the sugar/cornstarch mix.
Use an oven-safe skillet. Heat about 1 Tbs. oil over medium-high heat. Place salmon, flesh side down in skillet and cook until well browned, about 1 minute. Flip the salmon and cook on the skin side for about 1 minute.
Remove skillet from heat and spoon Chicaoji evenly over the flesh side of the fillets. Place the skillet in the oven and cook until the center of the thickest part of the filets is about 125°-130° – about 10-12 minutes.
1 cup melted coconut butter (or regular butter if you prefer), and 4 squares melted bitter chocolate
2 cups dark brown sugar (Side note about replacement: Each square is ¼ oz so that’s 1 oz of unsweetened chocolate. 1 square unsweetened chocolate = 3 Tablespoons cocoa powder and 1 Tablespoon shortening)
4 lightly whisked eggs
2 tsp. vanilla extract
1 tsp. chicaoji sauce
1 1/3 cups almond flour (or wheat)
mixed chopped nuts of your choosing (as many as you’d like)
Put in a 9″x 13″ greased pan, bake at 325° until sides pull away from the pan (about 25 minutes). Do not overbake, and test with a toothpick at about 18-20 minutes as all ovens are different, and it varies with using a glass or metal baking pan.
For extra chocolaty goodness (aka gooeyness 🙂 I like to sprinkle chocolate chips and nut chips on top once out of the oven as well,… OR if you’re a real chicaoji fan, melt those chocolate chips in a pan and add about another 1/2 tsp of that most wonderful sauce! YÜÜÜMEEE
Chicaoji Chocolate Pudding?! Sounds crazy right? Well, I’m here to tell you it’s worth a try.
Back story: How Chicaoji Chocolate Pudding came to be…
We’ve been making Chicaoji chocolate milk for quite a while but one day we felt like having something more treat-y. Chocolate Pudding is pretty treat-y… so we started playing around with a basic pudding recipe. We enlisted several Lopez Islanders, including a couple of kids, to help try out the various variations.
We came up with the recipe below. It takes about 20 minutes from start to finish. We generally eat some of it hot and refrigerate the rest for later.
Chicaoji Chocolate Pudding recipe
2 cups milk (or almond, coconut, oat milk, etc)
4-6 Tablespoons cacao powder (I use 6)
3 Tablespoons cornstarch
¼ Cup maple syrup
1 Tablespoon Chicaoji Sauce (or more if you want)
½ Teaspoon vanilla extract
¼ Teaspoon cinnamon powder (optional)
Pinch of salt
Mix dry ingredients thoroughly in double boiler (metal bowl in a pot with water in it. )
Add a bit of milk and stir/whisk to make a paste. (The dry stuff clumps up if doesn’t get evenly moistened in the beginning.)
Slowly add remaining milk and stir frequently as the mixture slowly heats up. This helps avoid clumps too.
Add the Chicaoji, maple syrup and vanilla extract at some point. (There seems to be some disagreement as to whether it makes a difference WHEN the Chicaoji goes in. We seek your opinion on this matter.)
Continue stirring until the pudding thickens. It bubbles a bit if you stop stirring.
Eat: Pour into cups or ramekins or whatever you want to eat it out of. (Or just eat it out of the bowl!)
Eat hot right away or refrigerate and eat later.
It’s yummy either way.
Much thanks to the tasting crew for guiding us to this point.
We like this and thought you might like it too.
I’d really love to hear your feedback on this idea. Would you add more/less cacao? Would you add more/less Chicaoji? Any suggestions for improvement?
1. Sautée potatoes, cauliflower, onions and carrots in stock pot for 20 mins, adding cajun seasoning and salt
2. In a separate pan, sautée all peppers (chopped)
3. Combine and add broth and all ingredients (wait 10 minutes before adding cilantro)
4. Bring to boil, cover and simmer for an hour
5. Top with Cotija and additional lime juice and cilantro (if you want to add a dash of extra Chicaoji to your bowl, go ahead!)
1x 16oz. can garbanzos aka chickpeas (See below for dry/cooked beans ratio.)
1 large clove garlic, crushed and chopped
½ tsp. salt
2 – 3 Tbs. Chicaoji (to taste)
Juice of 1 lemon or lime
2 – 4 Tbs. toasted sesame oil (according to taste)
2 – 3 Tbs. extra virgin olive oil
Rinse garbanzos well in a strainer. Put the rinsed garbanzos, garlic, salt, Chicaoji, lemon or lime juice and sesame oil in a food processor. Process until a smooth puree forms – about a minute or two. Add a little water to make the texture smoother if necessary. With the processor still running, add the olive oil. Process until smooth and incorporated.
Great with crunchy vegetables such as celery, jicama sticks, carrots, cucumber sticks, etc. Or on pita or naan.
Jon added, “You can use tahini instead of the toasted sesame oil. I don’t like the texture that the tahini often imposes, so I use the oil. But others find the tahini just as good.”
Jon’s recipe referred to a can of beans so I looked up what that means in term of dry/cook beans. Here’s what I found: One 15.5 ounce can of beans = 1 ½ cups cooked = ¾-to-1 cup dried
John P. from Burlingame, California came up with a REALLY unusual recipe that I want to share with y’all. This is what he said when I asked him if he had a Chicaoji recipe. RW
“I do have a recipe for you. It’s a super simple one, once you obtain the 3 ingredients, that is, but amazing if I might say so myself.
I put it on everything and make lots to give away.
Here ya go:
1/3 Chicaoji Sauce
1/3 Kewpee Mayonaise
1/3 (or less, depending on how runny you want it) Yuzu Juice
I riff’ed it up while messing around in the kitchen one evening. It just clicked.
Now, I can’t live without it on things like:
Fried Okra, or fried anything
Roast veggies of any type
Fish of any type and cooking style
Anything where you might use mayo or a sauce”
The ingredients for John’s recipe can be found online. I had to look up both ingredients that were not Chicaoji!
Kewpie Mayo is apparently the go-to mayo for master chefs. (Not surprisingly, I’d never heard of it!)
Yuzu Juice is a really interesting food that is common on the other side of the Pacific Ocean. It’s a variety of citrus that is considered to have some health benefits. Here’s a LINK to some info I found about the benefits. John even has a Yuzu growing at his Bay Area home.
Now not everyone is going to have Kewpie Mayo and Yuzu Juice on hand but you can get the idea from John’s recipe. Please do let me know if you come up with substitutes and or any “recipe riff” of your own.
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:
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.