Potatoes Roasted /w Sea Salt

Ingredients

• 8 ounces red-skinned new potatoes (about 3), each cut into 6 wedges

• 1 1/2 tablespoons extra-virgin olive oil

• 1/2 teaspoon coarse sea salt or other coarse salt

• 1/2 teaspoon ground black pepper

• 3 large garlic cloves, minced

• 1 1/2 teaspoons chopped fresh rosemary

Directions

Preheat oven to 400°F. Toss potatoes with oil, salt and pepper in medium bowl to coat. Transfer potatoes to small baking sheet; roast 20 minutes, stirring once.

Add garlic and rosemary to potatoes; toss. Roast until potatoes are just tender, about 10 minutes. Transfer to plate; serve.

Haupia (Coconut Pudding)

Here is an easy to make and extremely delicious Hawaiian dessert that will keep the party going!
Haupia is a coconut pudding that can be served as an actual or pudding or in its more common form, pudding like cubes (shown below).
This dish will only take about 10-15 minutes to prepare, however it will take 2 - 3 hours to chill the dessert before serving.

INGREDIENTS
3 tablespoons cornstarch
1/8 teaspoon salt
3 tablespoons sugar
2 cups coconut milk
1/3 cup of shredded coconut

DIRECTIONS
Add coconut milk, sugar and salt to a saucepan and stir over medium heat until the sugar and salt dissolves. Reduce heat to medium low, add shredded coconut and cook for 5 minutes to soften. Make a slurry in a separate small bowl by gradually whisking 1/4 cup water into the cornstarch. Whisk slurry into the coconut mixture and allow to reduce and thicken until it is the consistency of yogurt. Transfer to serving dishes and chill until ready to serve.

Mochiko Chicken! (Hawaiian Dish)

10 pounds boneless skinless Chicken Breasts
1/2 cup Mochiko Sweet Rice Flour
1/2 cup Cornstarch
1/2 cup Sugar
1 teaspoon Sea Salt
4 Eggs
10 teaspoon Soy Sauce or Huli Huli Sauce
8 cloves garlic, minced
1 cup green onions, chopped
4 tablespoon Sesame Seeds (optional) 



Method:
Cut up chicken into serving size pieces and set aside. In a large container combine all ingredients except the chicken and mix well. Once the batter is mixed add the chicken and stir until all pieces are coated. Cover and let set in the batter overnight in the refrigerator. The following morning stir the batter and put it back in the refrigerator until you are ready to cook. Ten minutes prior to cooking take the container out of the refrigerator. Fill a wok or frying pan with enough oil to cover the chicken pieces and heat. Test hotness of oil by dropping some batter in it. If the oil is hot enough the batter will begin to cook on contact. If it does not wait until it gets hot. Deep fry the Mochiko batter chicken until golden brown. Let the cooked chicken drain on wire rack over some paper towels or newspaper then serve. Makes about 8-10 servings.

Smoked Shrimp Skewers!!!

Enough for 4 Skewers
1 pound peeled shrimp with tails left on
4 wooden skewers
3 limes juiced
1 garlic clove minced
1 teaspoon Smoked Celtic Sea Salt®
½ teaspoon fresh Organic Pepper
1 tablespoon Coconut Oil melted
1 tablespoon Coconut Oil for cooking


Mix lime juice, Sea Salt, Organic Pepper, garlic, melted Coconut Oil in a small bowl and marinate shrimp for 30 minutes to an hour.

Thread shrimp onto skewers.

Method:
Heat a large flat pan on medium to high heat. Add coconut oil and allow to heat. Once pan is hot gently place skewers onto the pan, then pour marinade over the shrimp in the pan. Cook shrimp for 1 to 2 minutes on each side and turn the skewers over with tongs.
Enjoy hot!

Recipe by Chef Carla deLangre

Sea Salt Berkeley’s Sustainable Seafood Restaurant

Let’s discover the Sea Salt Berkeley’s Sustainable Seafood Restaurant.  The owners of the restaurant only serve sustainable sea food and sea salt because they feel highly concerned by the environmental causes. 

Visit Our Friends

Their mission : “create and serve wonderful seafood dishes along with seasonal, organic vegetables from local farmers, great cheeses, unbelievably good mushrooms, fabulous wines and the best cocktails in a spacious, comfortable environment with friendly and attentive (but not intrusive) service.” 

One word of the Chef:  Thomas Weibull (Executive Chef at the exclusive San Francisco French seafood bistro Plouf for seven years) “my forte is seafood and I love it when we are really busy. I thrive in a state of controlled chaos”

If you want more information of this very pleasant restaurant check their website:  http://seasaltrestaurant.com/

Salted Fudge Brownies Recipe

A favorite snack and treat loved by many of us could be the fudge brownie.  Here's one of the tastiest fudge brownies you just have to bake for youself!

Add Sea Salt As A Healthy Alternative

Tested and perfected by Food&Wine, Kate Krader's recipe has become a staff-favorite for us too.  She recommends a flaky sea salt because the "flavor is less harsh and it melts so nicely into the batter, accentuating the chocolaty sweetness."


INGREDIENTS
1 1/2   sticks unsalted butter
2  ounces unsweetened chocolate, finely chopped
1/4  cup plus 2 tablespoons unsweetened cocoa
2  cups sugar
3  large eggs
1 1/2   teaspoons pure vanilla extract
1   cup all-purpose flour
1/2  teaspoon Maldon sea salt

1. Preheat the oven to 350°. Line a 9-inch square metal cake pan with foil, draping the foil over the edges. Lightly butter the foil.

2. In a large saucepan, melt the butter with the unsweetened chocolate over very low heat, stirring occasionally. Remove from the heat. Whisking them in one at a time until thoroughly incorporated, add the cocoa, sugar, eggs, vanilla and flour. Pour the batter into the prepared pan and smooth the surface. Sprinkle the salt evenly over the batter. Using a butter knife, swirl the salt into the batter.

3. Bake the fudge brownies in the center of the oven for about 35 minutes, until the edge is set but the center is still a bit soft and a toothpick inserted into the center comes out coated with a little of the batter. Let the brownies cool at room temperature in the pan for 1 hour, then refrigerate just until they are firm, about 1 hour. Lift the brownies from the pan and peel off the foil. Cut the brownies into 16 squares. Serve at room temperature.

MAKE AHEAD The salted fudge brownies can be refrigerated for up to 3 days, and frozen for up to 1 month.

Parmesan, Herb, And Garlic Pull-Apart Bread

The smell of this baked delicious Parmesan, Herb, And Garlic Pull-Apart Bread could just take your breath away! The smell and taste of this bread just goes fantastically with any traditional pasta dish. Simply flavored with some rosemary garlic butter, it's so easy to make and everyone will just love it!

Ingredients for Parmesan, Herb, And Garlic Bread
1 Can (340g/11oz) Refrigerated Pillsbury Flaky Rolls

2 ½ to 3 Tbsp Rosemary And Garlic Butter, melted
¼ Cup Grated Parmesan Cheese
¼ tsp Sea Salt


Baking dish (8 x 5 ½ inches) coated with butter





Method

:
Preheat the oven to 375˚F.


Separate the dough and cut each into quarters. Dip the dough in melted butter, and layer the dough in the baking dish, sprinkle some Parmesan cheese, sea salt, and continue to another layer of dough, sea salt and cheese. Bake for about 20 minutes or until the top is golden brown in color. Serve warm.

Hasselback Potatoes Recipe

As one of the most stumbled sites of 2009, seasaltwithfood.com presents a fun and interesting take on baking potatoes.  Crispy on the outside, soft on the inside - the Hasselback potatoes are healthy and fun to eat!  Kids love them and they surely beat greasy fried potatoes any day!

Here's the recipe from seasaltwithfood.com:

Hasselback Potatoes Ingredients:
6 Medium Size Potatoes
2 - 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
30 g Butter
Sea Salt
Freshly Ground Black Pepper

Method:  Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.


H9VAQPPV8U42