|
Oven-Style Kalua Pig
I have done the whole pig thing but, this easier and cleaner. I take a whole
boneless pork shoulder 10-15 pounds,Costco $20.00.You can us the butt if you want.
I start with a deep disposable pan, like a turkey pan, line it with fresh banana leaves rub the meat all over with your Red Alaea Salt.
Place the meat on the banana leaves then put a little water in the bottom of the pan and put a layer of banana leaves on top. Cover in foil and put in the oven at 250 for 10 hours.
You will have the best Hawaiian kalua pig you ever tasted.I have used the Red
Alaea Salt the same way but added ground ginger,course black pepper and garlic for extra spice to the pork.
Dan L. - Ventura, CA
|
|
Black Lava Sea Salt Maple Dressing
- 2 tablespoons of extra virgin olive oil
- 1/2 teaspoon of black lava sea salt
- 1/2 teaspoon of maple syrup
- 1 tablespoon of vinegar
- Pinch of ground black pepper
Place in a jar and shake, serve over a freshly made salad
Terry F. - Pu'u O Hoku Ranch, Molokai, HI
|
|
Oven-Roasted, Balsamic Potatos
- In a large ziplock bag, thoroughly blend;
Olive oil
Coarse chopped fresh rosemary
Blush Balsamic Salt
Fresh ground pepper
Several pressed garlic cloves
- Add quartered red potatos and lots of Maui onions
Toss to coat thoroughly, then spread on pan and put in 400 degree oven till
done. Broil for a couple of minutes at the end.
Kathy T. - Maui, HI
|
|
Red Alaea Sea Salt & Bean Dip
Soak over night - cook 1/2 a cup of pinto beans with red alaea sea salt
In a food processor place the following ingredients and
puree to a smooth texture
- Cooked beans
- 3 whole cloves of peeled fresh garlic
- 1/4 teaspoon of powdered Hawaiian Ginger
- 2 tablespoons of extra virgin olive oil
- 1/2 a fresh squeezed lemon
- 1 bunch of fresh basil
- 1/4 cup of sundried tomato
- 1 teaspoon of red alaea salt
- 1/4 teaspoon of paprika
- fresh ground pepper
While blending, if the texture seems to dry or thick, add small amounts of water or more olive oil. The final product should have a distinct savory flavor. Serve in a bowl with crackers or sliced vegetables.
Terry F. - Pu'u O Hoku Ranch, Molokai, HI
|
|
Fish Stew
- 4 cod filet (4 oz)
- 4 sprigs thyme, leaves picked
- Blush Alaea salt and freshly ground black pepper
- 1 tablespoon butter
- extra-virgin olive oil
- 1/2 pound chorizo sausage ground
- 1 large onion
- 4 garlic cloves
i..
- 2 ribs celery
- 1 (15 oz.) can San Marzano tomatoes or other quality brand, drained,
hand-crushed with juice reserved
- 1/4 bunch fresh thyme
- 1 bay leaf
- 3 tablespoons flour
- 1 cup dry red wine
- 2 cups chicken stock
- 16 Littleneck clams, scrubbed
- 2 pounds large uncooked shrimp, peeled and deveined
- 1/2 bunch Italian parsley, chopped for garnish
Cooking Instructions
Place the chorizo in a food processor and process until the pieces are small and well ground up. Heat a Dutch oven or a large pot over medium heat and add the ground chorizo to cook until well colored and fat is rendered. Meanwhile, add the garlic, celery and hand-crushed tomatoes to the pot.
Once the ground chorizo is cooked, add the vegetable puree, thyme and bay leaves and saute for a further 5-7 minutes. When the liquid has cooked off a little, dust with the flour and stir well -- this forms the base of a roux, which is a cooked mixture of fat and flour that functions as a thickener. Then add the red wine, reserved tomato juice and chicken stock. Season lightly with salt and pepper and then cover and simmer for 2 hours.
With 10 minutes to go, turn the heat up and add the clams to the broth and steam until open, discarding any that are still closed as they are not safe to eat. Reduce the heat. Just prior to serving, add the shrimp and promptly shut off the heat, so they don't over cook.
Meanwhile prepare the fish by seasoning the fillets with Blush Alaea salt and pepper and fresh thyme. Heat a large saute pan and add the olive oil and butter. Cook filets 4 minutes per side and then serve in large flat bowls. Over the cod, ladle the stew or cioppino. Finish with some more broth and a handful of chopped Italian parsley.
Serve with garlic bread as desired
Pac C. - Kimball, Michigan.
|
|
