Cuyama Buckhorn Kitchen Recipes

Discover recipes and spirited cocktails directly from THISculinary journeys in the Cuyama Valley.

Southern California’s “Hidden Valley of Enchantment” is home to an inspired new resort town, Cuyama Buckhorn, that charms sensibilities and palates alike.

Buttermilk crepe baked in cast iron with local blueberry, white chocolate and pistachio

Ingredients for pancakes
1 cup Sonora wheat flower
2 tablespoons of sugar
2 teaspoons of yeast
Pinch of salt
1 cup buttermilk
2 tablespoons melted butter
1 egg

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

Salad ingredients
½ cup blueberries
2 tablespoons white chocolate, chopped
2 tablespoons pistachio, chopped
6 mint leaves, torn
¼ cup maple syrup
2 teaspoons Sideyard Shrubs Jujube Vinegar

While the crêpe is cooking, combine 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 according to your desire. When the pancake is cooked, remove it from the oven and turn it over on a plate. Gently pour the blueberry mixture over the pancake and enjoy!

Smoked local waygu meatballs – served on homemade bucatini and pistachio gremolata

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

100 grams of diced tomatoes
50 grams of diced carrots
50 grams onion, diced
10 grams of minced garlic
3 grams of chopped basil
3 grams of chopped parsley
1 glass of red wine
3 cups beef broth

14 oz Tehachapi Grain Project Sonora Wheat Flour
8 whole eggs

50 grams of pistachio
5 grams of parsley
3 grams of rosemary
1 lemon zest
3 minced garlic cloves
5 tablespoons of olive oil
Salt and pepper to taste

Start the smoker and place the cast iron skillet inside to warm up. Mix all meatball ingredients until well combined; scoop out some of the mixture and cook to check the seasoning. If you don’t like the taste, add more salt and pepper and taste again. Once you have reached the desired taste, roll into 5 meatballs. Oil the cast iron pan and place the meatballs in the pan and roast until browned on all sides. Add all the ingredients for the sauce to the pan and roast in the smoker for an hour until the sauce thickens.

While the meatballs and sauce cook, stir together the flour and eggs to form the pasta dough. Once mixed into a stiff paste, let sit for half an hour. Once rested, break the dough into small balls and put it in a pasta machine with bucatini molds. Cut noodles to desired length; then portion into portions of 100 grams. Bring salted water to a boil; boil desired amount of pasta until tender, about 6 minutes. Once cooked, add the pasta to the sauce once it has thickened.

While the pasta cooks, combine all the ingredients for the gremolata and season to taste. Top the meatballs and pasta with the gremolata mixture.

Cuyama Valley Summer Salad

2 local Cuyama 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 shredded Santa Barbara Cheese Company Santa Ynez Cheddar
2 tablespoons Condor’s Hope olive oil
Salt and pepper to taste

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 the peach halves in the olive oil, salt and pepper; then grill over medium heat to lightly char and smoke the peaches. Once charred, remove from grill and let cool, then thinly slice peaches. Blanch the pistachios in salted boiling water for 2 minutes, remove them from the water and incorporate them into the sugar. Arrange the pistachios on a baking sheet with a non-stick mat in place. Bake at 350 degrees until golden brown. Remove and let cool.

Whisk together the rosemary, honey and vinegar until well blended. Slowly pour the olive oil into the honey-vinegar mixture, whisking continuously. Season to taste with salt and pepper.

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

For 2.

wilder west

– 2 ounces of Ventura Wilder gin
– 1 ounce lime juice
– ¾ ounce of simple syrup
– 3 slices of cucumber


  1. Mash cucumber slices with simple syrup.
  2. Add lime juice and gin.
  3. Shake with ice.
  4. Pour ingredients with ice into a salted rimmed highball glass.

Strawberry Mojito

– 2 ounces of Hazard Reef white rum
– 1 ounce strawberry syrup
– 1 ounce lime juice
– 3-4 mint leaves
– 1 sliced ​​strawberry


  1. Mash the mint leaves with the lime juice.
  2. Add strawberry syrup and rum.
  3. Shake with ice.
  4. Strain shaken ingredients over ice into a lowball glass.
  5. Garnish with a sprig of mint and sliced ​​strawberries.
  6. To make strawberry syrup, mix 1 cup strawberries with ½ cup water and ½ cup sugar.

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

    Excerpt from our July 2022 issue.

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