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.

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Corti Keeps Tradition of Balsamic Vinegar Alive - The Sacramento Press

The Sacramento Press

Corti Keeps Tradition of Balsamic Vinegar Alive
The Sacramento Press
Such accomplishments include the introduction of Aceto Balsamico Tradizionale (Traditional Balsamic Vinegar) to the United States. Corti was able to find a producer in the late 70's after selling Mr. Mossimo Violi, a collector of rare spirits, ...

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Salad of Romaine with Roasted Peppers and Creamy Balsamic Vinaigrette - Chabad.org

Chabad.org

Salad of Romaine with Roasted Peppers and Creamy Balsamic Vinaigrette
Chabad.org
When all the oil is incorporated, add the lemon juice and blend to combine. To make the dressing, combine 4 Tb mayonnaise with balsamic vinegar, sugar and remaining salt. Pour dressing over salad and serve immediately. By Jack Silberstein More articles ...

AndyTalk: The Trouble with Balsamic Vinegar - Phoenix New Times (blog)

AndyTalk: The Trouble with Balsamic Vinegar
Phoenix New Times (blog)
I have at least five kinds of balsamic vinegar at home, ranging from five to 50 years old. I like it, I really like it. But, in a cast of ingredients that contribute to a really good meal balsamic vinegar is a character actor and not the star.

Distinctive Gourmet crew whips up distinctive appetizers - Sioux City Journal

Distinctive Gourmet crew whips up distinctive appetizers
Sioux City Journal
Ingredient Note: Aged balsamic vinegar (12 years or older) is a treat, but not an economical one. If you don't want to spring for a $40 bottle, use regular balsamic. Alternatively, bring 1/2 cup regular balsamic vinegar to a boil over high heat in a ...

RESTAURANT REVIEW: DePalma's - Tuscaloosa News

RESTAURANT REVIEW: DePalma's
Tuscaloosa News
I would have also liked to see a fine olive oil and aged balsamic vinegar lightly drizzled over the dish rather than the heavy balsamic vinaigrette that was used. Pizza is to North Jersey what barbecue is to Alabama. I was pleasantly surprised to find ...

No Super Bowl party is done without great Chicken Wings - Gloucester Daily Times

No Super Bowl party is done without great Chicken Wings
Gloucester Daily Times
The most important ingredient is the balsamic vinegar, which is reduced for six to 10 minutes to concentrate the flavors. For this reason it is better to choose a high quality balsamic; in Geary's words, "the better the balsamic vinegar, the better the ...

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Oh, Mother! - Seacoastonline.com

Oh, Mother!
Seacoastonline.com
She'd bought expensive organic balsamic vinegar a few months back and "now it's nasty!" she said, plunking the bottle on the table, sending game cubes flying. She had our attention; the green bottle, and the face to match.

Risotto with wild mushrooms and duck confit takes our prize - Sacramento Bee (blog)

Risotto with wild mushrooms and duck confit takes our prize
Sacramento Bee (blog)
"We roast the mushrooms in the wood-burning oven and hit them with a little extra-virgin olive oil and a splash of balsamic vinegar. They soak that up. "We toast the rice until it starts to crack, add onion and a good amount of white wine, ...

Balsamic Panna Cotta - New York Times

Balsamic Panna Cotta
New York Times
Adapted from “Modernist Cuisine: The Art and Science of Cooking,” by Nathan Myhrvold, Chris Young and Maxime Bilet Time: 15 minutes plus chilling time 4 cups heavy cream 1/2 cup granulated sugar 1 tablespoon balsamic vinegar 1/2 teaspoon citric acid ...

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Seasoned to Taste: Citrus Salad brightens the menu - Lincoln Journal Star

Seasoned to Taste: Citrus Salad brightens the menu
Lincoln Journal Star
Slice some oranges, spread over a bed of arugula or other peppery green, sprinkle with some chopped crystallized ginger, a few shavings of Parmesan cheese and splash with some balsamic vinegar, and suddenly salad seems splendid.