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Chef's Recipes


HOT SAKE CIDER
OJO CALIENTE’S PUMPKIN EMPANADA
Ojo Caliente’s PiÑon Glazed Trout
OJO Mint Sake MOJITO

OJo Mint NOJITO (non-alcoholic)
Coconut Chocolate Chip Cookies
WATERMELON SALAD WITH FETA CHEESE, KALAMATA OLIVES & FRESH MINT
Peppered Hawaiian Tuna with Shiitake Mushrooms & Ginger Butter
BUTTERMILK PIE
JICAMA PEANUT SLAW
MEXICAN CHOCOLATE CRÉME BRULÉE
GRILLED ARTICHOKES WITH ROASTED GARLIC & LEMON AIOLI
OJO'S SECRET SAUCE, A/K/A CHIPOTLE HONEY
EGGPLANT GUACAMOLE 
MEXICAN WEDDING COOKIES
ARUGULA SALAD WITH AVOCADO & STRAWBERRIES
GREEN CHILE FRIES WITH HOT ‘N SWEET VINEGAR
OJO SPICED NUTS

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HOT SAKE CIDER

1         Gallon         Apple Cider

2         Each            Cinnamon Sticks

1         Teaspoon     Whole Cloves

1         Teaspoon     Allspice Berries

4         Each             Star Anise

1         Each             Orange, Zest Only

1         Each             Lemon, Zest Only


Combine the above ingredients in a pot, bring to a boil over moderate heat.

Allow it to simmer for 10 minutes, then add Sake and serve.


1         Bottle                  Sake


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OJO CALIENTE’S PUMPKIN EMPANADA

These delightful pastries are perfect with hot apple cider!

 

For the Pastry:


6   Ounces    All Purpose Flour (or your favorite Gluten-free option)

4   Ounces    Butter (Cold), cut into small pieces

1   Pinch       Salt

2   Ounces   Apple Juice (Cold)


In a food processor, add the flour, butter, & salt.  Pulse until the mix resembles coarse sand.  Pulse, adding apple juice, until the dough gathers.  Flatten into a disc, cover with plastic wrap, and chill for 30 minutes.


For the Filling:


¼   Cup               Rum

2   Tablespoons   Dried Apples (Chopped)

2   Tablespoons   Dried Cranberries ( Chopped )

2   Tablespoons   Dried Apricots ( Chopped )


In a small sauce pan, warm the rum, remove from the heat, and add the fruit.  Let stand 10 minutes before adding to the pumpkin mixture.


2    Tablespoons  Butter (Unsalted)

½   Cup               Brown Sugar

½   Teaspoon      Cinnamon

1    Pinch            Allspice

1    Cup               Pumpkin Puree

1    Teaspoon      Vanilla


In a small sauce pan melt the butter over low heat.  Add the cinnamon & allspice.  Stir for 15 seconds then add the pumpkin.  Stir until combined.  Remove from heat.  Stir in fruit.  Allow mixture to cool before filling pastries.


To Finish:     Preheat Oven to 375.

 

1    Egg         Beaten with 1 teaspoon water.


On a lightly floured surface, roll out the pastry until 1/8” thin.  Use a 3” cookie cutter to cut 12 rounds.  Brush surface lightly with egg wash.  Place heaping teaspoon of filling in center of each round, fold over in half and seal.  Place on cookie sheet, brush each lightly with egg wash.  Pierce each pastry surface with fork.  Chill for 30 minutes, then bake until browned, approximately 20 minutes.  Yield:  12 empanadas.


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Ojo Caliente’s PiÑon Glazed Trout
1 CupPine Nuts, Toasted
1TeaspoonRoasted Garlic Paste
½TeaspoonKosher Salt
¼TeaspoonFresh Ground Black Pepper
½ CupNeutral Flavored Olive Oil or Canola Oil

Place all the above ingredients in a blender and blend until smooth. Store in a refrigerator but bring to room temperature before using.



4 EachTrout, Butterflied, Headless, & Boneless
2 TablespoonsOlive Oil
1 TeaspoonKosher Salt
1 TeaspoonFresh Ground Black Pepper

Directions
Lightly brush the olive oil on both sides of the trout and season the flesh side with salt and pepper. On a medium hot grill or large sauté pan, cook the trout, flesh side first, for two minutes, then turn to cook on the skin side another two minutes. Remove from heat and spoon the glaze evenly over the flesh side of the trout. Place under a broiler for two minutes or until the glaze is lightly browned. Enjoy!




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Coconut Chocolate Chip Cookies
6ouncesvegetable shortening
6ouncessugar
2eachwhole eggs
1teaspoonalmond extract
6ouncescoconut
6ouncesflour
6ounceschocolate chips


Directions
  1. Cream shortening with sugar until smooth.
  2. Add eggs 1 at a time until incorporated.
  3. Add almond extract
  4. Add coconut and mix together.
  5. Add flour and mix just until incorporated (do not overmix)
  6. Add chocolate chips and mix in by hand.
  7. Spoon out into small mounds and slightly flatten.
  8. Bake at 350 approximately 8 to 10 minutes until edges are lightly browned.




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WATERMELON SALAD WITH FETA CHEESE, KALAMATA OLIVES & FRESH MINT
Serves 4
  • 2 Pounds Seedless Watermelon, rind off and cut into cubes
  • ½ Cup Kalamata Olives, pitted and rough chopped
  • ½ Cup Feta Cheese, crumbled
Mint Syrup
  • ⅔ Cup Sugar
  • ½ Cup Seasoned Rice vinegar
  • ½ Cup Fresh Mint Leaves (compacted)
Directions

Place sugar and rice wine vinegar in a small sauce pan. Bring to a boil the reduce to a simmer for two minutes. Remove from heat and cool to room temperature. Combine syrup and mint leaves in a blender and mix well for one minute.


To Compose Salad

Divide melon between 4 plates. Drizzle liberally with mint syrup. Then sprinkle each plate with chopped olives and goat cheese.




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Peppered Hawaiian Tuna with Shiitake Mushrooms & Ginger Butter
Serves 4
  • 4 Tuna Steaks (6 ounces each) (1 inch thick)
  • 3 Tablespoons Fresh Ground Black Pepper
  • 1 tablespoon grated lemon zest
  • 2 Tablespoons Kosher Salt
  • 2 Tablespoons Peanut Oil
  • 1 Recipe Shiitake Mushroom & Ginger Butter (See Below)
Directions

Season the tuna steaks generously with pepper and salt. Place a sauté pan than can accommodate the tuna over high heat. Add the peanut oil. When the oil begins to smoke, sear the ahi for one minute on each side. Remove from pan and serve with butter sauce.


Shiitake Mushroom and Ginger Butter
  • ¼ Pound Sweet Butter
  • 2 Cloves Minced Garlic
  • 1/2 Teaspoon Minced Ginger
  • 1 ½ Cups Thinly Sliced Shiitake Mushrooms
  • 3 Tablespoons Thinly Sliced Scallions
  • ¼ Cup Teriyaki Sauce
  • 2 Tablespoons Heavy Cream
Directions

In a small sauce pan over moderate heat, melt half the butter. And the garlic and ginger and cook over low heat for 1 minute. Add the mushroom and scallions and continue to stir while cooking for another 3 minutes. Then, increasing to high heat, add the teriyaki sauce, cream, and the remaining butter. Stir until the butter is completely melted. Remove from heat and serve.




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BUTTERMILK PIE
  • 1 1/2 cups granulated sugar
  • 1 tablespoon flour
  • 1 tablespoon grated lemon zest
  • 4 large eggs
  • 1 cup buttermilk
  • 1 stick butter, melted
  • 1 unbaked 10-inch basic pie crust shell


Directions

Preheat the oven to 350 degrees F. In a large mixing bowl, combine the sugar, flour, and lemon zest. Whisk in the eggs, 1at a time. Stir in the buttermilk and melted butter. Pour the buttermilk mixture into the pie shell and bake until the top is lightly browned and the center sets, about 25 minutes. Remove from the oven and cool to room temperature.




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JICAMA PEANUT SLAW

Our Most Often Requested Recipe


Dressing

2 Cups Mayonnaise
6 Tablespoons White Wine Vinegar
3 Tablespoons Dry Mustard
¾ Cup Sugar
¼ Cup Red Onions, Minced
1 Tablespoon Black Pepper
½ Cup Peanut Butter, Chunky

Place ingredients in a large bowl and mix until combined.


Slaw

6 Cups Jicama, Peeled and Shredded
2 Each Red Bell Peppers, Julienne
1 Bunch Fresh Cilantro, Chopped
½ Cup Golden Raisins
1 Cup Roasted Peanuts

To prepare the slaw, combine all the ingredients, toss with dressing, and serve.


Serves 8-10




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MEXICAN CHOCOLATE CRÉME BRULÉE

Ingredients

  • 1 1/4 cups heavy cream
  • 1 vanilla bean
  • 2 cinnamon sticks
  • 4 ounces Mexican chocolate, chopped
  • 4 egg yolks
  • 1 tablespoon sugar
  • 4 to 6 tablespoons cane sugar, for topping

Directions

Preheat the oven to 300 degrees F.

Mix the cream and vanilla bean together in a double boiler. Heat the mixture for 10 to 15 minutes and stir in the chocolate. Remove the vanilla bean.

Whisk the egg yolks and sugar together in a mixing bowl. Slowly pour the chocolate cream into the egg mix, continuously whisking. Place the bowl over simmering water until the cream mix thickens and coats the back of a spoon, about 6 to 8 minutes. Pour into 4 (4-ounce) custard dishes. Place in a large baking pan and add enough water to come up halfway up the sides of the cups. Bake until the custard is set, about 1 hour. Remove from the water and cool. Cover and refrigerate. Sprinkle 1 tablespoon of sugar on top of each one and with a brulee torch, caramelize the top and serve.


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GRILLED ARTICHOKES WITH ROASTED GARLIC & LEMON AIOLI

Hands down, our most popular appetizer!  While there is an investment of time in poaching the artichoke, it’s relatively easy and the majority of the work can be done in advance.   Enjoy!


Globe Artichokes

Water to Cover

2 lemons, cut in half

1 tablespoon black peppercorns

1 tablespoon oregano

1/4 cup olive oil

2 bay leaves

2 tablespoons kosher salt


Poach artichokes in the above mixture until bottom leaves easily pull off . . . . about 45 minutes to an hour.   Carefully remove from water to cool.  Cut artichoke in half lengthwise and remove the choke.   When ready to serve, brush with whole butter and finish on grill to reheat.


Roasted Garlic and Lemon Aioli


8   cloves   roasted garlic

1   each      lemon (juice & Zest)

2    cups      Best Mayo


Place ingredients in food processor and process until smooth.


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OJO'S SECRET SAUCE, AKA CHIPOTLE HONEY

This easy-to-make sauce is great on a multitude of items.  A glaze for chicken, on hamburgers, and I’ve even known people to use it on ice cream.  It’s the secret sauce on our popular fish tacos.   Enjoy!


Ingredients:


1      3 ½ ounce       Can of chipotle chiles en adobo

½     Cup                 Water

1      6 ounce           Can of tomato paste

2 ½  Pounds             Honey

½     Bunch              Cilantro, chopped

2      Tablespoons     Seasoned rice wine vinegar


Simply place all the ingredients in a blender and blend until smooth.  Refrigerate after making.


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OJO MINT SAKE MOJITO


12   Sprigs     Fresh Mint (we use herbs fresh from Ojo's garden)
  2   Ounces   Good quality sake (Momokawa)
  2   Ounces   Lime Juice
  2   Ounces   Brown Sugar Simple Syrup*
                    Sparkling Water or Club Soda


In a tall, 14-ounce glass muddle the mint. 

Add ice, lime juice, simple syrup, top with club soda and stir.

For Brown Sugar Simple Syrup combine 1 cup of brown sugar and 1 cup of water in a small sauce pan.  Bring to a boil, then lower heat and simmer for 5 minutes.  Remove from heat and cool before using.



OJO MINT NOJITO (Non-alcoholic Cocktail)
(same as the Ojo Mojito without the Sake)

12   Sprigs     Fresh Mint (we use herbs fresh from Ojo's garden)
  2   Ounces   Lime Juice
  2   Ounces   Brown Sugar Simple Syrup*
                    Sparkling Water or Club Soda


In a tall, 14-ounce glass muddle the mint.

Add ice, lime juice, simple syrup, top with sparkling water or club soda and stir.

For Brown Sugar Simple Syrup combine 1 cup of brown sugar and 1 cup of water in a small sauce pan.  Bring to a boil, then lower heat and simmer for 5 minutes.  Remove from heat and cool before using.


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EGGPLANT GUACAMOLE

A healthy twist on an old favorite, this guacamole features eggplant instead of avocado and provides a low fat, high flavor alternative.

6      Each            Italian Eggplant

1       Each             Red Onion (Small Dice)

1       Each             Lemon (Juice & Zest)

¼      Cup               Lemon Juice

1       Each             Tomato (Small Dice)

½      Bunch           Cilantro (Chopped)

½      Teaspoon      Ground Cumin

1       Each            Jalapeno (Seeded & Minced)

 

Pierce eggplant with a knife three or four times and roast in a preheated 400 degree oven until eggplant collapses, (approximately 20 minutes)  Cool.   Peel off the skin, dice the flesh, and combine with remaining ingredients.  Chill before serving.

 

Serve with tortilla chips.   

 

Serves 8 to 10


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MEXICAN WEDDING COOKIES

(Makes 4 Dozen)


Ingredients


1/2     Pound       Butter

1/2     Cup           Powdered sugar

1        Teaspoon   Vanilla extract

1 3/4  Cups          Flour

1        Cup           Walnuts (processed fine in food processor)


Additional Powdered Sugar for Dredging


In a mixer, cream butter and powdered sugar until smooth

Continue to mix adding the vanilla and then the walnuts.

Add flour and mix only until combined


Portion with small scoop onto parchment lined pans.

Bake at 375 degrees, approximately 10 minutes, until done.

Immediately dredge cookies in powdered sugar, then allow to cool.


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ARUGULA SALAD WITH AVOCADO & STRAWBERRIES

(serves 4)


Ingredients


2    Cups    Sliced Strawberries
¼   Cup     Sugar
1    Cups    Balsamic Vinegar
1    Cups    Olive Oil

4    Cups    Arugula, washed & dried
1    Each    Avocado, peeled & sliced


For the Dressing:
Reserve 1 cup strawberries and combine the other cup of strawberries with the sugar & balsamic vinegar in a sauce pan over medium heat.  Bring to a simmer, remove from heat and allow to cool.
In a blender add the strawberry vinegar mixture, puree and slowly add the oil.  Strain to remove the seeds.

To Complete:
Toss the reserved strawberries with the arugula and enough dressing to coat lightly.  Plate and garnish with the avocado slices.  Enjoy!


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GREEN CHILE FRIES WITH HOT 'N SWEET VINEGAR

Poblano Chiles:

Cut in half, lengthwise, seed, and cut into ½ inch wide strips lengthwise.


Breading Procedure:

In succession: coat chile strips with flour, egg wash (whole eggs whipped with a little water), potato flakes (Instant Mashed Potato Flakes).

Be sure to really press the chiles into the potato flakes to coat well.


Cooking:

In a deep pot heat canola oil to 350 degrees, and fry in small batches, being careful not to overcrowd, for about 45 seconds or until you see the breading turn a light brown.

Drain on paper towels and serve with dipping sauce.


Hot ‘n Sweet Vinegar:


1      Cup    Seasoned Rice Wine Vinegar

1/3   Cup    Granulated Sugar

2      Tbls.   Sambal Oelek (Oriental Chile Paste)
 

Place ingredients in a sauce pan, bring to a simmer so that sugar will dissolve. Remove from heat and chill before serving.

Sugar and chile paste may be adjusted to personal taste.


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OJO SPICED NUTS

Makes 2 1/2 cups


1 large egg white

1/4 cup sugar

1 teaspoon salt

1/2 teaspoon chili powder

1/4 teaspoon ground allspice
1/2 teaspoon ground cumin

1 3/4 teaspoons cayenne pepper

2 1/2 cups pecan halves, or assorted nuts, such as cashews, walnuts, or almonds


Directions

Preheat oven to 300 degrees. Beat egg white until soft and foamy. Combine all remaining ingredients except pecans; whisk into egg white. Stir in pecans until well coated; spread mixture in single layer onto an ungreased baking pan.


Bake pecans for 15 minutes, then remove from oven. Using a metal spatula, toss, stir, and separate nuts. Reduce oven to 250 degrees. and return nuts to bake until medium brown, about 10 minutes. Remove from oven; toss, and stir again. Place baking pan on wire rack to cool (they will crisp as they cool). Break up any that stick together; store in an airtight container, at room temperature, up to 2 weeks.


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