Archive for the Category 'Sea Salt Recipes'

Skillet Garlic peppered shrimp

Tuesday, September 05th, 2006

Garlic peppered shrimp

Ingredients:- 1 lb. fresh raw shrimp, peeled and de-veined
- 2 Tbsp extra virgin olive oil
- 1 1/2 Tbsp Caribbean Pepper Sea Salt Blend
- 1 1/2 Tbsp Montego Bite
- 1 Tbsp Garlic Flakes

Method:

Whisk together all ingredients in a medium bowl, (except shrimp). Add shrimp and coat well. Marinate in refrig for 1/2 hour, or as long as overnight. Heat a large skillet to hot. Cook shrimp on medium high until shrimp turn bright pink and are cooked through. Serve as a great addition to a pasta dish. If you can purchase fresh shrimp from Alaska, this dish is a real delight.

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Sweet Jamaican Peppered spread

Tuesday, September 05th, 2006

The Caribbean Peppered sea salt blend has fine Ground Jamaican Pepper included, which adds a touch of sweetness Sea Salt, pink peppercorns, black peppercorns, white peppercorns, green peppercorns, allspice, 1% soybean oil to prevent caking.

Sweet Jamaican Peppered spread

Ingredients:

- 2 packages light cream cheese
- 2 Tbsp milk
- 1 clove garlic pressed through a garlic press
- 2 tsp gourmet honey
- 2 tsp Caribbean Pepper Sea Salt Blend
- 2 tsp hot sauce
- 2 tsp Montego Bite
- 1/2 cup roasted red peppers (fresh or jarred)

Method:
In a medium bowl, use a hand mixer to beat the cream cheese and milk together until smooth. Add and blend the remaining ingredients and chill in the refrig for at least one hour. Serve with veggies, crusty bread, or waverly crackers. Serve as a party dip.

Caribbean Peppered sea salt, gourmet sea salt

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Herbed tomatoes and bruschetta

Wednesday, August 30th, 2006

Ingredients

- 2 large red ripe tomatoes, cut each to 1/4-inch slices
- 4 tablespoons extra-virgin olive oil
- 2 teaspoon Roma spice
- Sea Salt, Isle of Capri Blend
- 12 bread slices of home style artisan loaf, about ¾ inch thick
- 1 teaspoon aged Modena balsamic vinegar

Directions:

Pre-heat a gas grill to medium or heat the broiler to high.
Combine the 4 Tablespoons of extra virgin olive oil with 2 tsp of Roma spice, whisk together and set aside.
Place tomato slices on a prep platter and sprinkle with 1 Tablespoon of mixed oil and 1 teaspoon of Isle of Capri Sea Salt. Let sit at room temperature for at least 10 minutes, if you have time, let sit for an hour.
Brush both sides of the bread with the remaining 3 Tablespoons of olive oil. Salt lightly. Grill (or broil) until crisp with prominent grill marks (or nicely browned), about 2 minutes. Turn and cook the other side of the bread in the same manner. Transfer to a platter and let cool to room temperature .
Pour the tomato juices from the prep platter into a small bowl. Before serving, brush these juices on the bread. Top with the tomatoes and a drop or two of balsamic vinegar and serve.

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Italian chicken oven fried

Wednesday, August 30th, 2006

Ingredients:

- 6 boneless chicken breasts
- 2 cups white bread crumbs
- 1 1/2 cups crushed cornflakes
- 3 Tbsp. Sea Salt, Isle of Capri Blend
- 1 Tbsp. garlic powder
- 1 - 1 1/2 Tbsp. Roma
- 2 beaten egg whites mixed with 1 Tbsp. water

Method:

Pre-heat oven to 450 degrees. Coat a large baking sheet with non stick cooking spray. Beat the water and egg white together. Mix all of the dry ingredients together. Dip the chicken breasts in the egg mixture, then roll meat in the crumb mixture to thoroughly coat each piece. Place on the baking sheet and cook for 20-35 minutes, until meat is tender and flakes easily, Turn chicken once or twice to make sure they brown evenly.
Serves: 6

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Italian stuffed portabella mushrooms

Wednesday, August 30th, 2006

Stuffed Portabella mushrooms with a dash of Isle of Capri Sea salt flavoring.

Ingredients:

- 6 medium sized Portabella mushrooms
- 4 tbsp extra virgin olive oil
- 4 cherry or plum tomatoes, seed removed and diced
- 4 cloves of garlic pressed through a garlic press
- 1/4 cup Parmesan cheese, grated
- 1/2 cup mozzarella cheese, grated
- 3/4 cup white bread crumbs
- 1 to 1 1/2 tbsp Sea Salt, Isle of Capri
- 1 tbsp Roma - Method:

Preheat oven to 425 degrees. Lightly brush the outside of the mushrooms with 1 tbsp of the olive oil and place on a baking sheet. Mix all of the remaining ingredients in a bowl. Fill each of the mushroom caps with a handful of the mixture, packing it down and mounding the top. Bake twenty to twenty five minutes until the mushrooms are tender and the tops are golden brown.

sea salt recipe, gourmet sea salt, Isle of Capri Sea Salt

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Best in show - New Zealand Herald

Best in show
New Zealand Herald, New Zealand - Aug 7, 2008
... MacFarlane The foodie lover's equivalent of a vintage Louis Vuitton handbag; a designer bottle of authentic 12-year-old balsamic vinegar from Modena. ...

Italy: Fast cars and haute foods in Emilia-Romagna - Dallas Morning News

Dallas Morning News

Italy: Fast cars and haute foods in Emilia-Romagna
Dallas Morning News, TX - Aug 15, 2008
For centuries, vinegar has aged in Modena's country attics for at least 12 years and often up to 50 or more. Damp, cold winters and hot, humid summers ...

Choose vinegars for their flavor - Toledo Blade

Choose vinegars for their flavor
Toledo Blade, OH - Aug 5, 2008
Balsamic vinegar comes from Italy's Modena and Reggio Emilia areas. It's produced from white Trebbiano grapes which are cooked and concentrated into a must ...

modena vinegar - Google News

True balsamic vinegar: The real liquid gold - Gloucester Daily Times

True balsamic vinegar: The real liquid gold
Gloucester Daily Times, USA - Aug 27, 2008
Until about 30 years ago, balsamic vinegar — aceto balsamico traditionale — was seldom found outside the homes of the wealthiest families in Modena and ...

Octopus Salad - EiTB

Octopus Salad
EiTB, Spain - Aug 22, 2008
Place on top cut lettuce dressed with Modena vinegar, salt, and olive oil. Cover the mold with octopus slices. Turn out the mold, adding on top of octopus a ...

Postcard from...Rome - Foreign Policy In Focus

Foreign Policy In Focus

Postcard from...Rome
Foreign Policy In Focus - Aug 25, 2008
It’s also proud of its many local products such as Parma ham and balsamic vinegar from Modena. Every neighborhood in Rome supports a farmers market selling ...

List Of Best Foods To Buy - Day Five - WXIA-TV

List Of Best Foods To Buy - Day Five
WXIA-TV, GA - Aug 14, 2008
at Whole Foods or Harry's Farmer's Market, or mail-order online - http://www.lucini.com/ Vinegar: Monari Federzoni Balsamic of Modena -- Rolling your own ...

INSALATA DI POMODORI - ABC 4

INSALATA DI POMODORI
ABC 4, Salt Lake City - Aug 20, 2008
When aged for 20 years or more the vinegar is called “Stravecchio.” When you go to any regular grocery store, you can pick the “Modena Balsamic Vinegar. ...

Grandma's Kitchen: Family and vinegar - Traverse City Record Eagle

Grandma's Kitchen: Family and vinegar
Traverse City Record Eagle, MI - Aug 18, 2008
I have a big brown bottle of Modena (not the really expensive kind) sitting on my kitchen table, a gift from the daughter who works at Whole Foods. ...

Win boxes of sweet and savoury snackes from Passion Shed - CatererSearch

Win boxes of sweet and savoury snackes from Passion Shed
CatererSearch, UK - 7 hours ago
Modena Way - jumbo pecan nuts tumbled with Modena balsamic vinegar and enhanced with a piquant balsamic and oregano herb seasoning. ...