For the Brisket Rub:

3 fl oz BAO Cultured Chipotle Hot sauce

2 ounces Tomato paste

10 garlic cloves, crushed

1 TBSP Cinnamon

1TBSP coriander

1/4 cup molasses

3 TBSP Salt 

Mix everything together.


For the Brisket:

1 Brisket (8 pounds)

smear the rub onto the brisket and let stand overnight.

Place into a roasting pan and add 2 cups of water.

Cover tightly and cook at 325ºF for 6 hours, check that it is very tender. IF not cook additional time.

Remove and cool.

Reduce the liquid so that it is thick.

When the brisket is cold, slice thinly.

Reheat in the sauce.

For the quick pickled radishes with charred scallions.

2 bunches of scallions

1 cup dried cherries

2 bunches of red radishes

Olive oil



4 TBSP  Hemp seed oil

2 TBSP Apple cider vinegar

1. Wash the scallions and the radishes

2. Heat the oven to 500ºF.

3. trim the scallions then cut into one inch pieces.

3. Place the scallions on a tray and drizzle with olive oil, salt and pepper.

4. Roast in the oven until lightly charred.

5. cut the radishes into quarters.

6. Toss the the radishes, cherries, scallions with vinegar, hemp seed oil and salt and pepper.

7. Let stand overnight.





This recipe is courtesy of Rosario Safina from DaRosario Organics

Toasted Rustic bread

Crunchy organic peanut butter (you know how much)

1 TBSP BAO Cultured Spicy Slaw

1 TBSP Hemp seed oil

1 TBSP Organic Soy sauce

Mix the hemp seed oil and soy sauce

Toast the bread

Spread the peanut butter on the toast 

Top with BAO Cultured Spicy Slaw

Drizzle the oil mixture on top.

Yum...thanks Rosario!

1 quart organic tomato juice (or we used RW Knudsen's Very Veggie)

1/2 cup grated horseradish

1 cup BAO Sour Pickle Relish with liquid

2 TBSP BAO Cultured Chipotle Hot Sauce

Celery sticks, green olives and lemon wedges for garnish.

Puree all of the ingredients in a blender.

Over ice, mix 1.5 ounces of vodka with 4 ounces of the Cultured mix. Garnish with celery sticks and green olives, wedge of lemon.



Ol’ Style Pickles

Cucumbers                         1lb

Salt                                       .5 ounce by weight

Water                                   2 cups

Dill or dill seed                  1TBSP                      

Garlic cloves                       4

Sliced yellow onion         2 ounce by weight

Black pepper corn           10


Mix the water and salt.

Place aromatics in the bottom of the jar.

Layer cucumbers on top

Pour brine to top.

Screw lid with fermentation lock on tightly. **

Leave in a warm place (+/- 75°F)

Check after 4 days.

Can ferment for up to 4 weeks depending on temperature and desired flavor.

**check out the cool fermentation locks at Mason Tops @masontops.

Over the weekend we made a great little egg salad with BAO Sour Relish.

6 Eggs, Hard boiled*
1/4 Cup BAO Sour Relish
3/4 Cup Organic Mayonnaise
1 Tbsp Dijon Mustard
1.  Peel the hard boiled eggs, roughly chop them and place them in a bowl.
2. Place the BAO Sour Relish in a strainer and squeeze out most of the liquid.  Add to the eggs.
3.  Add the Mayonnaise and Dijon Mustard and stir to combine.
4. Taste, then add Salt and Pepper to taste.
This was great served on Free Bread's gluten free Moxy Loaf or any hearty bread.
*Flawless hard boiled eggs:
1. Place the whole eggs in a pot. Use the smallest pot possible, at least 2 inches deeper than the top of the eggs.
2. Cover the eggs with cold water by 1 inch.
3. Bring to a boil over high heat.
4. Turn off the heat and cover with a tight lid.
5. wait 12 minutes.
6. Carefully discard the hot water and cover with cold water and ice.
7. Chill completely before peeling.

Tuna Salad

January 31, 2016

1 Comment

We made a very simple tuna salad with BAO Sour Relish.

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Oh man, I got home last night and Gabi (my 4 year old ) needed dinner.

The fridge was bare except for a few random vegetables.

Luckily there is always a bottle of BAO and South River Miso!

Here is Gabi's new favorite Vegetable salad...


Broccoli Slaw:

1/2 cup raw broccoli, flowerets and cleaned stems diced

1/2 cup carrot, sliced thinly

3 pieces of bok chou, sliced thinly

2 green onions, sliced thinly

1/2 cup celery heart, sliced thinly.

1 TBSP South River Miso

1 tsp BAO Raw Hot Sauce Chipotle

1 tsp Mustard

3 TBSP Veganaise ( or mayonnaise)


1. mix the veggies

2. mix the miso, hot sauce, mustard and mayo.

3. mix together.




Green Goddess Dressing is a creamy dressing from the 1920's at the Palace Hotel in San Francisco. Here is a creamy, fermented, vegan variation….


1/2 cup BAO Raw Slaw Verdura, with the liquid

1 ripe avocado

1/2 cup fresh basil leaves (packed)

1/4 cup fresh parsley leaves (packed)

1/4 cup fresh chives, chopped

1/4 cup hemp seed oil (or extra virgin olive oil )

salt and pepper


Mix everything into a blender

Taste and serve.

Great as a salad dressing or vegetable dip


Here is a "quick" and easy brisket recipe 

1 bottle BAO Raw K'chup

1 bottle BAO Raw Chipotle Hot Sauce

1/2 cup brown sugar

6 pound brisket from Grow and Behold

Mix the BAO and the sugar.

Shmear it on the brisket.

Let it stand for an hour or overnight in the refrigerator.

Cover tightly

Cook gently at 275 degrees F until fork tender. 4 to 8 hours.

Reduce the juice to make a sauce

Slice thinly and serve.