Cuyama Buckhorn’s Kitchen Recipes

Explore recipes and lively cocktails straight from C&ICulinary trips to Koyama Valley.

Southern California’s “Hidden Valley of Enchantment” boasts an inspiring new roadside resort – Cuyama Buckhorn – that enchants the sensualities and the palate.


Cast iron butter baked pancake with sweetened berries, white chocolate, pistachio

pie ingredients
1 cup Sonora wheat flower
2 tablespoons of sugar
2 teaspoons baking powder
pinch of salt
1 cup of milk
2 tablespoons melted butter
1 egg

Procedure
Place an 8-inch cast iron skillet in a 400-degree oven to preheat the pan. Mix the dry ingredients together in a mixing bowl; In a separate bowl, whisk the eggs with the milk and melted butter. Slowly whisk in the liquid mixture into a dry mixture (the mixture will be a little lumpy). Remove the cast iron skillet from the oven, add 2 tablespoons of butter, and wrap it around the pan to help prevent the pancakes from sticking. Pour the pancake mixture into the pan, return to the oven, and bake for 10-12 minutes.

amounts of power
Half a cup of berries
2 tablespoons chopped white chocolate
2 tablespoons chopped pistachios
6 mint leaves, torn
¼ cup maple syrup
2 teaspoons side pods and vinegar

Procedure
While the pancakes are baking, mix all the ingredients to make the salad. Be sure to taste before serving to check the level of sweetness; If necessary, add a little syrup or vinegar to taste. When the pie is cooked, remove it from the oven and flip it onto a plate. Gently pour the berry mixture over the pancake and enjoy!


Homemade smoked wego meatballs – served over homemade bucatini and pistachio gremolata

kofta
240g local ground beef
25 grams chopped onion
5 grams minced garlic
3 grams chopped rosemary
Salt and pepper to taste

sauce
100 grams chopped tomatoes
50g carrots, cut into cubes
50gm onion cut into cubes
10gm minced garlic
3 grams chopped basil
3 grams chopped parsley
1 cup red wine
3 cups beef broth

macaroni
14oz Draft Tehachapi Cereals Sonora Wheat Flour
8 whole eggs

Gremolata
50 gm pistachio
5 grams parsley
3 grams rosemary
1 each grated lemon
3 garlic cloves, minced
5 tablespoons olive oil
Salt and pepper to taste

instructions
Start smoking and put a cast iron skillet inside to warm. Mix all the ingredients for the meatballs until well combined; We take a little of the mixture and cook it to check the seasoning. If you don’t like the taste, add more salt and pepper and taste again. Once you reach your desired taste, add 5 meatballs. Cast iron oil pan and place the meatballs in the pan and grill until brown on all sides. Add all the sauce ingredients to the pan and let it roast in the smoker for an hour until the sauce thickens.

While the meatballs and sauce are cooking, combine the flour and eggs to form a pasta dough. Once you mix it into a stiff paste, let it rest for half an hour. Once it is resting, cut the dough into small balls and place them in the pasta maker using bucatini press molds. cut the pasta to the desired length; Then divide into 100g servings. Bring salted water to boil. Boil desired amount of pasta until tender, about 6 minutes. Once done, add the pasta to the sauce once it becomes thick.

While the pasta is cooking, combine all the grimolata ingredients and season to taste. Garnish the meatballs and pasta with the gremolata mixture.


Koyama Valley summer salad

Salad
2 local Koyama peaches, halved, cored
2 handfuls of Duncan Family Farms baby greens, clean
Half a cup of Santa Barbara Company’s pistachios
Half a cup of granulated sugar
1 cup shredded Santa Barbara Cheese Company Santa Ynez Cheddar
2 tablespoons Condor Hop olive oil
Salt and pepper to taste

sauce
3 teaspoons chopped rosemary
1/4 cup Rock Front Ranch honey
3 tablespoons apple cider vinegar
12 cups condor hop olive oil
Salt and pepper to taste

to prepare
Mix the peach halves with olive oil, salt and pepper. Then roast over medium heat to lightly roast the peaches and smoke them. Once charred, remove from the grill and let cool, then cut the peaches into thin slices. Boil the pistachios in boiling, salted water for two minutes, remove from the water and add sugar. Put the pistachios in the oven tray with a non-stick mat. Bake at 350 degrees until golden brown. Remove and allow to cool.

Whisk the rosemary, honey, and vinegar together until well combined. Slowly drizzle the olive oil into the honey and vinegar mixture, whisking constantly. Season to taste with salt and pepper.

In a large mixing bowl, gently mix greens, peaches, pistachios, cheese, and 4 tablespoons honey-herb dressing. Add salt and pepper to taste. If more sauce is needed, add tablespoon by tablespoon for desired flavor.

serves 2.



Wilder West

Ingredients
– 2 oz Ventura Wilder Gin
– 1 ounce lemon juice
An ounce of simple syrup
3 slices of cucumber

instructions

  1. Cucumber slices mixed with simple syrup.
  2. Add lemon juice and gin.
  3. Shake with snow.
  4. Dispose of ingredients with ice in a salted rock glass.

strawberry mojito

Ingredients
– 2 oz Hazard Reef White Rum
– 1 ounce strawberry syrup
– 1 ounce lemon juice
3-4 mint leaves
-1 strawberry, sliced

instructions

  1. Mint leaves with lemon juice.
  2. Add strawberry syrup and rum.
  3. Shake with snow.
  4. Strain the shaken ingredients over the ice in a lowball glass.
  5. Garnish with mint and strawberry slices.
  6. To make strawberry syrup, mix 1 cup of strawberries with ½ cup of water and ½ cup of sugar.

    Recipe mixes and cocktails from Cuyama Buckhorn’s Kitchen.
    Photos: Jennifer Padilla/Courtesy Wagstaff Marketing

    From our July 2022 release.

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