Sandwiches

Jon’s Chicaoji Hummus

| Randall Waugh
  • 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.

Notes:

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

JP’s Magic Chicaoji Sauce

| Randall Waugh

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
  • Grilled Asparagus
  • Tacos
  • 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, Randall

Brandon’s Breakfast Eggs on Toast with Chicaoji

| Randall Waugh

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

or

  • 1 piece of toast
  • layer of lightly fried ham
  • cheese (cheddar or pepperjack)
  • 2 eggs over easy/medium on top
  • dollup of sour cream
  • sliced avocado
  • Chicaoji Sauce drizzled to liking

Perhaps you will try them and see what you think!

Chicaoji Shrimp Sandwich With Avocado On Baguette

| Randall Waugh

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:

  • Chicaoji
  • “Best Food” Mayonnaise
  • Fresh Oregon Shrimp
  • Ripe Avocado
  • Baguette

Preparation:

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.