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Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

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.

peppered shrimp recipe, gourmet sea salt

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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 aceto balsamico 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.

sea salt recipe, bruschetta recipe

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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

oven chicken recipe, sea salt recipe

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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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