Gourmet Brine Turkey
It's easy to brine a turkey. All you need is vegetable broth, herbs, and
a big food-safe bucket. Serves 15.
1 gal vegetable broth
1 cup Traditional White Coral Sea Salt
1 tbsp crushed dried rosemary
1 tbsp dried sage
1 tbsp dried thyme
1 tbsp dried savory
1 gal ice water
1. In a large stock pot, combine the vegetable broth, Traditional White Coral Sea Salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring to dissolve salt. Remove from heat, and let cool to room temperature.
2. When cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
3. Remove innards, wash and dry turkey. Place it, breast down, into the brine. Make sure the cavity gets filled. Place bucket in the refrigerator overnight.
4. Remove the turkey carefully draining off the excess brine and pat dry. Discard the excess brine.
5. Cook the turkey as desired reserving the drippings for gravy. Brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.
Smoky London Broil
Top round roast is marinated and broiled to make up to 5 lb of moist
"Smoky London Broil."
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/4 cup white vinegar
1/4 cup chablis wine
1 tbsp onion granules
1 tbsp paprika
2 tsp Kiawe Smoked Gourmet Sea Salt
1 tsp black pepper
1/2 tsp cayenne pepper
1/2 cup vegetable oil
1. Whisk together marinade ingredients while adding oil slowly to emulsify.
2. Marinate the meat for 6 hours minimum and overnight if possible. Reposition meat in marinade occasionally.
3. Preheat the grill to 300 to 350 degrees F. Add some oak smoker wood if desired.
4. Cook for approximately 30 minutes per pound, less if the grill is very hot.
5. For medium-rare (internal temperature of 140 degrees), remove the meat and cover with foil. Let the meat rest for 20 minutes to redistribute the juices to make it moist.
6. Slice thinly at an angle across the grain and serve.
Baked Salt Speckled Fish
A simple dish that makes a hit every time. Serves 4.
4 (6oz) white-meat fish filets
2 T fresh chopped parsley
2 T butter
1/2 tsp Black Lava Sea Salt
1/4 tsp white pepper
1. Preheat oven to 400 degrees F. Line a baking sheet with foil and grease with butter. (Reserve some butter to dab on top of each filet after seasoning).
2. Place fish skin side down on buttered sheet. Sprinkle with white pepper, Black Lava Sea Salt and chopped parsley. Dab each filet with remaining butter.
3. Bake for 8 minutes (or until the fish flakes easily with a fork).
Deluxe Roasted Brussels Sprouts
Colorful sea salt, rosemary, pine nuts & grated parmesan cheese make
roasted Brussels sprouts a very special dish.
1 tablespoon chopped fresh rosemary
1 pound Brussels sprouts
2 tbsp extra-virgin olive oil
1/2 tsp Traditional Red Alaea Sea Salt
1/4 tsp ground black pepper
1/4 cup pine nuts
1/4 cup shredded parmesan cheese
1. Preheat oven to 400 degrees F. Cut Brussels sprouts in half and toss with oil, Red Alaea Sea Salt, pepper and chopped fresh rosemary on a rimmed baking sheet and roast, stirring once or twice, for 30 to 35 minutes.
2. During the last 5 minutes, add 1/4 cup pine nuts.
3. Stir well and continue roasting until Brussels sprouts are tender.
4. Before serving, toss with 1/4 cup shredded parmesan cheese.
Lemon Pepper Chicken Wings
Lemon pepper chicken wings made with plenty of lemon zest and Traditional Red Alaea Sea Salt make a perfect snack. Serves 6.
6 tbsp olive oil
1/4 cup grated lemon zest
2 tbsp Red Alaea Sea Salt
2 tbsp ground black pepper
3 lb chicken wings
1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
2. Whisk olive oil, lemon zest, Red Alaea Sea Salt, and black pepper together in a bowl. Add wings and toss to coat. Spread coated wings in a single layer onto the prepared baking sheet.
3. Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F. Bake longer for a crispier skin.
Gourmet Sea Salt Caramels
Soft chew caramels with a delightful sea salt accent. Makes about 100.
1 3/4 cup sugar
1 can evaporated milk
3/4 cup heavy cream
3/4 cup light corn syrup
2 tbsp butter
1/4 tsp vanilla
1/2 tbsp White Coral Sea Salt
Oil or cooking spray
1. Bring sugar, evaporated milk, and heavy cream to a boil over medium heat In a medium, heavy-bottomed saucepan. Add corn syrup and continue cooking until mixture reaches 230 degrees F.
2. Add butter and vanilla; continue cooking, stirring constantly, until caramel reaches 240 degrees F.
3. Remove from heat, stir in White Coral Sea salt, and carefully pour into a lightly oiled 9" x 13" baking dish.
4. Let cool for 1 hour. Invert onto a cutting board covered with waxed paper and cut into 1-inch pieces with a sharp, lightly oiled knife. May be stored airtight at cool room temperature (around 65 degrees F or in the refrigerator for up to 3 weeks.