• Home
  • About
  • Learn
  • Eat
  • Recipes

Baja Beat - Inspired by My World

Los Cabos Mexico

Month: April 2016

Chicken in Milk with Lemon, Cinnamon, Sage and Garlic

April 25, 2016 by Akiba 2 Comments

downloadI am a big fan of Jamie Oliver. I started following him when I was living in England in the early 2000’s.  His approach to cooking was so different than any cooking shows out there at the time.  Just the name, The Naked Chef, put a smile on my face and I was curious about who this guy was.  He cooked with abandon, minimum fuss and he made it all look like great fun.  Some of my favorite episodes were when he cooked for his girlfriend’s “hen” party and when he cooked for his mates in the early morning when they came in from the pubs.  He also did a series “Jamie at Home” where he is outside with a wood burning oven and takes advantage of his incredible English garden.

But Jamie also has a very serious side. He was a leader in improving the school lunches in England to healthy and wholesome food – a goal which ultimately led to a broader campaign to improve school lunches called Feed Me Better. He was voted the ‘Most Inspiring Political Figure’ for the ‘Feed Me Better’ campaign that worked toward cutting out junk food in the diets of British schoolchildren. The British Government pledged to spend 280 million on school lunches.

Jamie’s Kitchen’, a documentary series, followed Jamie as he attempts to train a group of fifteen disadvantaged youth. (I use the word “attempts because he was not successful with all the kids, many who were from very troubled backgrounds.)  The students who did complete the course were offered jobs at Oliver’s restaurant ‘Fifteen’.

A few years ago, I came across Jamie’s Chicken in Milk recipe and I was enticed by it because it was so completely unusual.  It called for roasting a chicken in a big pot with a pint of milk, a lot of lemon zest, a cinnamon stick, fresh sage leaves and unpeeled garlic cloves. Milk, cinnamon, and chicken were three things I wouldn’t ever think to combine.  The lemon zest splits the milk and creates a curdled creamy pan sauce that I have heard described as liquid lemon gold.  I’ve made this many times and besides being delicious, it is also fast and easy to prepare.  128_1_1438960145

Recipe:

Ingredients

  • sea salt
  • freshly ground black pepper
  • olive oil
  • ½ stick cinnamon
  • 1 good handful fresh sage , leaves picked
  • 2 lemons , zest of
  • 10 cloves garlic, skin left on
  • 565 ml / 1 pint milk
  • 1/5 kg / 3 lb chicken

Method

Preheat the oven to 190°C/375°F/gas 5, and find a snug-fitting pot for the chicken. Season it generously all over, and fry it in a little olive oil, turning the chicken to get an even colour all over, until golden. Remove from the heat, put the chicken on a plate, and throw away the oil left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan which will give you a lovely caramel flavour later on.

Put your chicken back in the pot with the rest of the ingredients, and cook in the preheated oven for 1½ hours. Baste with the cooking juice when you remember. The lemon zest will sort of split the milk, making a sauce which is absolutely fantastic.

To serve, pull the meat off the bones and divide it onto your plates. Spoon over plenty of juice and the little curds. Serve with wilted spinach or greens and some mashed potato.

Note:

I use skinless chicken and it works well too.

Jamie leaves the lid off the pot when he cooks it.  I like to leave the lid on for part of the cooking and remove for the last half.

If you are confused about the metric system, this should help.

Conversion Tables:
1/5 teaspoon = 1 milliliter
1 teaspoon = 5 ml
1 tablespoon = 15 ml
1 fluid oz. = 30 ml
3.4 fluid oz. = 100 ml
1 cup = 240 ml
34 fluid oz. = 1 liter
4.2 cups = 1 liter
2.1 pints = 1 liter
1.06 quarts = 1 liter
.26 gallon = 1 liter

Weight
.035 ounce = 1 gram
3.5 ounces = 100 grams
1.10 pounds = 500 grams
2.205 pounds = 1 kilogram
35 oz. = 1 kilogram

Posted in: About, Eat, Learn, Recipes Tagged: Chicken in Milk, Conversion Tables, Feed Me Better, Jamie at Home, Jamie Oliver, Jamie's Kitchen, Naked Chef

Km 19 Cocina de Campo

April 16, 2016 by Akiba 9 Comments

IMG_1690Km 19 Cocina de Campo is owned and operated by Jose Ramon Redo and Martha Ofelia Pastor de Redo.  They serve traditional Mexican food that you would typically find on a ranch – in other words, good hearty fare.  Jose Ramon (known as Ramon) is not a trained chef but he is a very good cook and he obviously has a love and passion for what he is creating.  He arrives early every morning to make the salsas that are the backbone of the dishes. He also prepares fresh cookies, cinnamon rolls, croissants, sweet breads called conchas and coyotas filled with brown sugar or caramel.

Conchas

Conchas

There is a lovely garden that Ramon puts to use for his soups, stews and salsas.  He is growing herbs, nopale cactus, aubergines, cucumbers and tomatoes.  He also plans to raise his own chickens and use the fresh eggs in the restaurant.

The breakfast menu consists of fresh eggs – any style, chilaquiles, enchiladas and pan dulce.  Try the nopale cactus with scrambled eggs to start your day off.

Breakfast

Breakfast

The lunch menu changes each day and when we arrived on a Wednesday, the special was beef stew which was filled with earthy chiles and slow-braised meat.  Thursdays Ramon prepares green Pozole with chicken, tomatillos and pumpkin seeds and Saturdays he makes a red Pozole with guajillo chiles, chicken and pork. Sopa de Tortilla is on the menu every day and I found it to be heavenly.  Sundays Ramon really puts on his chef’s hat and prepares pizzas cooked in his wood burning oven and Paella with saffron rice that includes shrimp, clams, octopus, mussels, chicken, pork and chorizo.

Beef Stew

Beef Stew

Also on the menu is Chilorio, a slow-cooked pulled pork recipe which originated in Sinaloa and is made with a delicious ancho chile sauce, beef Birria stew with 3 kinds of dried red chiles, Chile Rellenos stuffed with cheese and Shrimp in red sauce.

Chilorio

Chilorio

My friend who I was having lunch with asked for chicken even though it was not on the menu and they whipped up beautiful chicken tacos for her.

When purslane is in season (the taste is similar to watercress or spinach), Ramon uses it for his baby back ribs in green sauce.

Km 19 is rustic but very comfortable and well thought out.  It is a nice structure that is completely screened so there is no problem with pesty flies or bugs.  It is also cool inside and surprisingly quiet even though it is fairly close to the highway.  They do not have a liquor license but you can bring your own wine and there is no corkage fee. Interior

Breakfast is served all day beginning at 8:30 am. Lunch begins at 12:30 and they close at 4:00 pm.

It is located across the highway from Las Ventanas Resort and the old Melia Cabo Real.  There is ample parking and easy access on and off the carretera.

Ramon and Martha strive to make the customers comfortable while serving well prepared home cooked food.  This little gem of a restaurant has so much potential and I am excited to try the many dishes that Ramon prepares with such care.  You can find me on Sundays happily dining on Paella and playing with the baby chicks.Chicks

Posted in: Eat, Uncategorized Tagged: Km 19 Cocina de Campo, Los Cabos restaurants, San Jose' del Cabo

Designer Jewelry Trunk Show Today

April 8, 2016 by Akiba 1 Comment

Hope to see you today at Fino Boutique, Shoppes at Palmilla from 11:00 am to 6:00 pm.

Ziio Bracelet

Ziio Bracelet

Nada Zeineh Bracelet

Posted in: About Tagged: Fino Boutique, Nounzein, Shoppes at Palmilla, Ziio
1 2 Next »

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Recent Posts

  • Casa By The Sea is Open
  • Black and White Ball with Midnight Chicken Hash
  • Eggplant Gratin with Saffron Custard
  • CHICKEN DIVAN
  • GOAN CURRIED FISH STEW

Recent Comments

  • Nancy Peace on Casa By The Sea is Open
  • Linda Hamilton on Casa By The Sea is Open
  • Ayo Lindsey on Casa By The Sea is Open
  • Elzora on Homemade Naan Bread Just Like You Find in Real Indian Restaurants
  • Akiba on Black and White Ball with Midnight Chicken Hash

Archives

  • July 2020
  • June 2020
  • May 2020
  • April 2020
  • February 2019
  • December 2018
  • November 2018
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016
  • February 2016
  • January 2016
  • December 2015
  • November 2015
  • September 2015
  • August 2015
  • July 2015
  • June 2015
  • August 2014
  • July 2014

Categories

  • About
  • Eat
  • Expat 911
  • Learn
  • Recipes
  • Shop
  • Uncategorized

Meta

  • Log in
  • Entries RSS
  • Comments RSS
  • WordPress.org

Copyright © 2025 Baja Beat - Inspired by My World.

Omega WordPress Theme by ThemeHall