Recipes From The Cuyama Buckhorn Kitchen - Cowboys & Indians Magazine

Explore the recipes and spirited cocktails straight from C&I's culinary travels to the Cuyama Valley.

Southern California’s “Hidden Valley of Enchantment” boasts an inspired new roadside resort—Cuyama Buckhorn—that charms the sensibilities and the palate.

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Cast-Iron Baked Buttermilk Pancake With Local Blueberry, White Chocolate, Pistachio

Pancake Ingredients
1 cup Sonora wheat flower
2 tablespoons sugar
2 teaspoons baking powder
Pinch salt
1 cup buttermilk
2 tablespoon melted butter
1 egg

Procedure
Place 8-inch cast-iron skillet in 400-degree oven to preheat pan. Combine dry ingredients together in a mixing bowl; in a separate bowl whisk egg together with milk and melted butter. Slowly whisk in liquid mix into dry mix (batter will be slightly lumpy).  Remove cast-iron pan from oven and add a couple of tablespoons of butter and swirl around the pan to help prevent the pancake from sticking. Pour pancake batter into pan and return to oven and bake for 10-12 minutes.

Salad Ingredients
½ cup blueberries
2 tablespoon white chocolate, chopped
2 tablespoon pistachio, chopped
6 leaves of mint, torn
¼ cup maple syrup
2 teaspoons Sideyard Shrubs jujube vinegar

Procedure
While pancake is baking, combine all ingredients to make salad. Make sure to taste prior to serving to check sweetness level; if needed, add a little more syrup or vinegar as desired. When pancake is done, remove from oven and flip out onto plate. Gently spoon blueberry mixture over pancake and enjoy!

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Smoked Local Waygu Meatballs - Served Over House-Made Bucatini and Pistachio Gremolata

Meatballs
240 grams of local ground beef
25 grams diced onions
5 grams chopped garlic
3 grams chopped rosemary
Salt and pepper to taste

Sauce
100 grams diced tomato
50 grams diced carrot
50 grams diced onion
10 grams chopped garlic
3 grams chopped basil
3 grams chopped parsley
1 cup red wine
3 cups beef stock

Pasta
14 ounces Tehachapi Grain Project Sonora Wheat Flour
8 whole eggs

Gremolata
50 grams pistachio
5 grams parsley
3 grams rosemary
1 each lemon zested
3 cloves garlic chopped
5 tablespoons olive oil
Salt and pepper to taste

Instructions
Start smoker and place cast-iron pan inside to get warm. Mix all the meatball ingredients until well-combined; take a little of the mixture and cook to check seasoning. If you don’t like the taste, add more salt and pepper and taste again. Once you’ve reached desired taste, roll into 5 meatballs. Oil cast-iron pan and place meatballs in pan and roast till brown on all sides. Add all sauce ingredients to pan and let roast in the smoker for an hour until sauce thickens.

While meatballs and sauce cook, combine flour and eggs to form pasta dough. Once mixed to a stiff dough, let rest for half an hour. Once rested, break dough into little balls and put into pasta maker with bucatini press molds. Cut noodles at desired length; then portion to 100-gram portions. Bring salted water to a boil; boil desired amount of pasta until tender, about 6 minutes. Once cooked, add pasta to sauce once it's thickened.

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

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Cuyama Valley Summer Salad

Salad
2  Cuyama homegrown peaches, halved, pits removed
2 handfuls Duncan Family Farms baby greens, cleaned
½ cup Santa Barbara Pistachio Company pistachios
¼ cup granulated sugar
¼ cup grated Santa Barbara Cheese Company Santa Ynez Cheddar
2 tablespoons Condor’s Hope Olive Oil
Salt and pepper to taste

Dressing
3 teaspoons Cuyama Buckhorn Garden rosemary, chopped
¼ cup Rock Front Ranch Honey
3 tablespoons apple cider vinegar
⅔ cup Condor’s Hope Olive Oil
Salt and pepper to taste

To Prepare
Toss peach halves in olive oil and salt and pepper; then grill over medium heat to lightly char and smoke the peaches. Once charred, remove from grill and allow to cool, then slice peaches thinly. Blanch pistachios in boiling salted water for 2 minutes, remove from water and toss in sugar. Lay pistachios out on a sheet pan with a nonstick mat in place. Bake at 350 degrees until golden brown. Remove and allow to cool.

Whisk together rosemary, honey, and vinegar until thoroughly combined. Slowly drizzle olive oil into honey-vinegar mixture, while whisking continuously. Season to taste with salt and pepper.

In large mixing bowl gently toss together greens, peaches, pistachios, cheese, and 4 tablespoons of the honey herb dressing. Season with salt and pepper to taste. If more dressing is needed, add tablespoon by tablespoon for desired flavor.

Serves 2.

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Wilder West

Ingredients
- 2 ounces Ventura Wilder Gin
- 1 ounce lime juice
- ¾ ounce Simple Syrup
- 3 cucumber slices

Instructions

1. Muddle cucumber slices with simple syrup.
2. Add lime juice and gin.
3. Shake with ice.
4. Dump ingredients with ice into salted-rim rocks glass.
   

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Strawberry Mojito

Ingredients
- 2 ounces Hazard Reef White Rum
- 1 ounce strawberry syrup
- 1 ounce lime juice
- 3-4 mint leaves
- 1 sliced strawberry

Instructions

1. Muddle mint leaves with lime juice.
2. Add strawberry syrup and rum.
3. Shake with ice.
4. Strain shaken ingredients over ice in a lowball glass.
5. Garnish with a mint sprig and sliced strawberries.
6. To make strawberry syrup blend 1 cup strawberries with ½ cup water and ½ cup sugar.
   

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   Recipes and cocktail mixes courtesy of the Cuyama Buckhorn kitchen.
   Images: Jennifer Padilla/Courtesy Wagstaff Marketing

   From our July 2022 issue. 

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