Rancho Caceres Gambas al. Ajillo (Shrimp in Garlic Sauce)

Can be added to any tapas themed dinner. We particularly like the taste of shrimp with our flavors. The brined shrimp and acidity of the vinegar from our green beans pair very well. Serve along side slices of Manchecgo and a baguette. Serves 3-4


  • 1lb. medium shrimp in shell
  • 2 tbsp spanish olive oil
  • 1/2 onion, chopped
  • 1/2 cup water
  • sea salt & ground pepper
  • 3 garlic cloves, crushed
  • 2 tbsp parsley, finely chopped
  • 1/4 cup dry white wine

1) Shell & devein shrimp

2) Heat oil in large skillet, add onion, water and 1/4 tsp of salt. Cook 15 minutes or until water is evaporated. Allow onions to slowly golden and stir occasionally.

3)  Add garlic and 1/2 of parsley, cook 1 minute longer. Add shrimp and cook on high for 2 minutes until shrimp turns pink, stir constantly. Add wine, salt & pepper and stir 1 minute. Serve with rest of parsley.


Add your favorite grilled sausages to krout. We prefer bratwurst. Serve alongside our East Block Pickles and some nice crusty dark bread. Enjoy with your favorite beverage. We like a nice czech lager or the rest of the dark beer you bought for the sourkrout and maybe a nice type of swiss maybe jarlsberg cheese. Serves 4


  • 1 1/2 tbsp olive oil
  • good quality bagged or jammed sourkrout
  • 1 medium red or yellow onion, sliced thinly
  • 3 bouquet garni
    • 1 tsp juniper berries
    • 1 tsp caraway seeds
    • 1 tsp dried cloves
    • 3 garlic cloves
    • 2 sprigs of thyme
    • 1 sprig of parsley
    • 1 bay leaf
  • good quality dark or european beer
  • 2 cups chicken stock
  • salt & pepper

In a medium to large saucepan heat olive oil on medium, add onion, and heat till translucent. Add sourkrout and bouquet garni, turn heat up and add beer. Let simmer until half is gone. Add chicken stock and braise on low heat until krout is tender, 1-1 1/2 hours. Add more stock and heat until liquid cooks out. Season with salt & pepper.


We love our green beans with any type of  terrains or pates. Here is one of my favorite recipes from the book ‘Simple French Food’ by Richard Olney. Hot onion omelet with vinegar. Substitute french Hillbilly greenbean brine for the wine vinegar. Serves 2-3


  • 3 large sweet onions, halfed and sliced
  • 1/4 cup butter
  • 3 cups of butter
  • 3 eggs
  • salt & pepper
  • 1 tbs F.H brine

Using an omelet pan, small heavy so that you have a thick layer of onions scattered loosely over a large surface. Cook onions in butter on very low heat for at least 20 minutes until translucent but not brown. Beat eggs lightly with salt & pepper. Pour in mixture when butter stops foaming, stir a couple of times, lift the edges to let liquid run beneath, toss a couple of second and slip it onto a warm plate. Add 1 tbsp of butter to pan, when butter turns light brown pour it over omelet. Add FH brine to pan, stir around and dribble over omelet. Serve alongside green beans and maybe a nice cream cheese & crunchy french bread.

Chickpeas in Spicy Tomato Gravy

Pair with our Sweet Ole Bombay. But we think it would be great with a lamp tikka or hicken tandori. We love the flavor with chickpea naan & yogurt. serves 4-6

  • 8 garlic cloves
  • 2 jalapenos
  • 1 two inch piece of ginger, peeled & chopped
  • 1/4 cup veg. oil
  • 3 oinions, diced
  • 2 tsp ground cummin
  • 1 tbsp. ground corriander
  • 3/4 tsp chayenne pepper
  • 1 1/2 cups canned diced tomatoes
  • two 15 oz. cans chickpeas drained & rinsed
  • 2 cups water
  • salt
  • cilantro leaves

1) In a mini food processor combine garlic, jalapenos & ginger. Process till it is paste

2) In a large nonslick skillet, heat oil and add onions, cook over moderately high heat till sizzly (around 3 minutes).

3) Reduce heat and cook, stirring occasionally. Cook until onions are browned, about 7 minutes, add garlic paste and cook and stir until fragrant, about 2 minutes. Add cummin, corriander and chayenne, cook and continually stir for 1 minute. Add tomatoes and simmer until thick, 6 minutes. Add chickpeas and water, simmer until chickpeas are flavored with gravy, about 8 minutes. Season with salt and cilantro, serve.

Puy, Braised lentil & sausage

  • 1/2 cup onion, finely chopped
  • 2 celery stalks, finely chopped
  • 1 large carrot, finely chopped
  • 1 leek split, washed well, and cut into fine slices
  • 1/4 fennel bulb, finely chopped
  • 3 cloves of garlic minced
  • 1/2 small yellow bell pepper, finely chopped
  • 1/2 lb pancetta cut into small chunks about 1/2 inch
  • 1 tbsp. olive oil
  • 1 1/2 cups french puy lentils
  • 1/2 can tomato paste
  • small bunch collard greens, cut into ribbons
  • 1 box chicken stock
  • 1 bottle belgian style ale  (OR hard apple cider, domestic ale, rhone wine)
  • 1 1/2 tbsp. stone ground mustard (preferably Dijon)
  • 1 tsp toasted fennel seeds
  • Bouquet Garni (couple of parsley sprigs, a few cloves, tea of juniper, whole black pepper, a few sprigs of thyme, 2 bay leaves, and a few whole allspice)
  • any type of kielbasa, bratwurst, or knackwurst, grilled and cut up

1) Add cubed Pancetta to oil, brown well on low heat and remove when slightly crispy. Remove 1/2 of leftover oil and add onion, leek, celery, carrot, garlic, and bell pepper. Saute on medium heat for 1 minute.  Add tomato paste, saute until paste has taken on brown hue. Add lentils and toasted fennel, stir and add beer then reduce by 1/2 of liquid. Add chicken stock covering beans by an inch and add the bouquet garni. Cook about 15 minutes on simmer with top covered. After this, add collard greens and grilled sausage. Cook until desired tenderness and collards are done. Add more chicken stock if the beans absorb liquid.

2) Serve alongside crusty french bread and French Hillbilly Green Beans. A nice simple salad with vinaigrette would be a complete meal. We suggest drinking more of the beer you used to cook with too!

Darlin Rubys Raita

Our family ordered Indian take out the other night and Darlin Rubys created this recipe to accompany our lamb & chicken tikka. It would also be great with any type of tandorri and works especially well with any type of spicy vegetable dish. This simple yogurt dish (raita) was delicious and a great way to use our Sweet Bombay pickles. Serve alongside any cold beverage (our suggestion is an ice cold king fisher or lassi!).

  • 1/2 red onion, finely chopped
  • 1 oz of darlin rubys sweet bombay pickles, finely chopped
  • .8 oz long fresh chili pepper
  • .2 oz. chives, finely chopped
  • .4 oz mint, finely chopped
  • .5 oz fresh dill
  • .5 garlic cloves, minced
  • .5 oz cilantro
  • 1 tbsp. greek style yogurt
  • juice of 1 lemon
  • 1 oz avocado oil (OR almond oil, peanut oil)
  • 2 tsp toasted coriander, finely chopped
  • 2 tsp of toasted cumin seed, finely chopped
  • salt and paper

1) In a medium bowl add: chopped onion, sweet bombay pickles, chili, chives, and garlic. Add yogurt and gently fold in the rest of the ingredients. Refrigerate unitl ready to use.

Mexican Tortas, Darlin Rubys Style

This recipe is a great way to reuse any leftover grilled meat you might have (we used flank steak). These overstuffed sandwiches (tortas) have a little bit of everything in them and is great with our Rancho Caceres Green Beans. 

  • 3 oz. leftover grilled meat, thinly sliced
  • 4 mexican style sandwich rolls (bolillos). Or 4 nice large sized french rolls.
  • 1/4 cup mexican cream, or sour creme
  • 1 can pinto beans, rinsed, heated and mashed
  • 2 avocados, peeled and sliced
  • 2 medium sized tomatoes, sliced thinly
  • about 3-4 oz of Rancho Caceres Green Beans, whole or cut up
  • 2 cups shredded romaine
  • 1 cup chopped cilantro
  • 1 cup crumbled queso fresco mexican cheese
  • 1 lime
  • 6 1/2 slices of pickled jalapenos (optional)

1) Toast one side of each sliced roll. Spread  cream on one side of each roll with 1/3 cup of mashed pinto beans per sandwich. Place leftover meat on pinto beans and layer on the avocado, tomato, jalapeno, caceres green beans, romaine, cilantro and cheese. Squeeze some lime choose on the sandwich and enjoy!

Coq à la Bière

We found this recipe in an old saveur magazine. It’s a braised chicken dish with beer. We served it alonside our East Black Pickles and it was delicious!

  • 2 tbsp. vegetable oil
  • 4 whole chicken legs thigh attached (you can use breast but be careful they dry out)
  • salt and peper
  • 5 strips bacon, chopped (try to avoid hickory smoked bacon)
  • 3 tbsp. flour
  • 10 white mushroom, cleaned, trimmed and finely chopped
  • 4 carrots, peeled and coarsely chopped
  • 1 large onion, peeled and chopped
  • 1 rib of celery, finely chopped
  • 1/2 bunch parsley, coarsely chopped
  • 4 juniper berries
  • 2 whole cloves
  • 1 bay leaf
  • 24 oz. german wheat beer
  • 1 1/4 cups chicken stock
  • pinch paprika
  • 8 quartered, peeled, and boiled potatoes

1. Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then brown well on both sides, 5–7 minutes per side. Transfer to a medium pot, then pour off fat from skillet. Return skillet to medium heat, add bacon, and cook, stirring, until crisp, 4–5 minutes. Transfer bacon and fat to pot with chicken.

2. Stir flour, mushrooms, carrots, onions, celery, parsley, juniper, berries, cloves, bay leaf, beer,ctock, paprika,and salt and pepper to taste into pot and bring to a boil over high heat. Reduce heat to medium-low and simmer, partially covered, until chicken is tender, 1 1/2-2 hours. Discard bay leaf. Serve with potatoes and our East Black Pickles.



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