Asparagus loves Sal del Mar

The subject of our photo shoots is, of course, our "very photogenic" Sal del Mar. At our photo shoots we love to get our creative juices going on how we are going to tell a story around our photograph. We chose an easy subject for this shoot...asparagus. It is such a natural subject with its regal look...their purplish plumes and stalks of vivid green.  

After the photo shoot, we made Ina Garden's recipe. because there's no better way that baking  them in the oven, instead of blanching them in water which diminshes  some of their flavor. 

INA GARDEN ASPARAGUS RECIPE

2 1/2 pounds fresh asparagus  
2 tablespoons good olive oil
1/2 teaspoon Sal del Mar gourmet sea salt (of course)
1/4 teaspoon ground black pepper
1/2 cup fresh grated Parmesan cheese
2 lemons, cut in wedges

If the stalks of the asparagus are thick, peel the bottom 1/2 of each.
Lay them in a single layer on a sheet pan and drizzle with olive oil.
Sprinkle with salt and pepper.
Roast in a 400 oven for 15 to 20 minutes, until tender.
Sprinkle with the Parmesan and return to the oven for another minute.
Serve with lemon wedges.
  

Just nuts

I've decided that the perfect snack to take to the Super Bowl Party next week is bar nuts. Of course they will be coated with lots of Sal del Mar. I found the recipe in the "Genius Recipes" cookbook. The flavor is not sugary or spicy .. and it is simple to make. You won't want to buy the already salted nuts again. 

Recipe from "Genius Recipes" and the Union Square Cafe

1/4 pound peeled peanuts, cashews, Brazil nuts, hazelnuts, walnuts, pecans, and whole unpeeled almonds or 1 1/4 pound unsalted assorted nuts

2 tablespoons coarsely chopped fresh rosemary

1/2 teaspoon cayenne pepper

2 teaspoons dark brown sugar

2 teaspoons Sal del Mar

1 tablespoon butter, melted

Preheat oven to 350. Toss the nuts in a large bowl to combine and spread them out on a cookie sheet. Toast in the oven until they become light golden brown, about 10 minutes. In a large bowl combine the rosemary, cayenne, brown sugar, Sal del Mar and melted butter. Thoroughly toss the warm toasted nuts with the spiced butter, adjust seasoning to taste and serve warm.

Simple is Sometimes Better

Radishes with Sal del Mar sea salt

I have been thinking for days about what to post for a 4th of July picnic recipe. I finally had an idea flash... a crudités...something I always love to serve with barbecue picnics of hot dogs, hamburgers and corn-on-the cob.

Radishes are my favorite crudités. They are best served ice-cold and on warm summer evenings (I sometimes serve them on ice).  I use a variety of radishes, if available, especially French breakfast and baby Easter Egg radishes.

The classic way to serve them is with soft unsalted butter and, of course, Sal del Mar gourmet sea salt. Eating them with butter and Sal del Mar is absolutely decadent. (Use the European style of unsalted butter).

Of course, half the dish for me is stylizing it. Clean and trim the radishes, leaving a few pretty leaves on top. Arrange on a plate with Sal del Mar. Serve the butter in a small dish or ramekins. Simple!

!VIVA RICK BAYLESS (he recommends sal del mar)!

I have at least four Rick Bayless cookbooks. He is masterful at translating traditional Mexican cuisine with modern interpretations. As you may know I live in Mexico but I never get Mexican food here better than when I make a dish from one of his cookbooks. Imagine my thrill when I received word that Chef Bayless is recommending Sal del Mar to all his followers on OpenSky.

In celebration of “the thrill,” we are going to make his recipe for Avocado-Dressed Shrimp a la Mexicana for dinner tonight.  Here’s his recipe… perfect for a hot summer evening.

Fiesta at Rick's Cookbook Cover

Avocado-Dressed Shrimp á la Mexicana Camarones a la Mexicana con Aguacate, Makes about 3 cups

This version of Camarones a la Mexicana con Aguacate uses sun-dried tomatoes instead of fresh.  You'll find the original recipe in the Fiesta at Rick's cookbook.  The oil packed sun-dried tomatoes won't work well in this recipe.  Look for the recipe ready version which is usually sold in the produce section of select grocery stores.  They come in a re-sealable package.

INGREDIENTS

• 12 oz. medium cooked shrimp, peeled and deveined

• 1 medium white onion, cut into 1/4-inch pieces, rinsed under cold running water and drained

• 1/4 cup finely chopped recipe ready sundried tomatoes + extra for garnish

• 1/4 to 1/3 cup fresh lime juice

• Hot green chiles to taste -- usually 3 serranos  or 1-2 jalapenos, stemmed and roughly chopped

• 1 medium, ripe avocado, pitted, flesh scooped from the skin

• 1/3 cup (loosely packed) roughly chopped cilantro, thick bottom stems cut off + extra for garnish

• Sal del Mar to taste

• Mini baked tostadas (we like the Sanissimo brand)

DIRECTIONS

In a medium bowl, combine the shrimp, onion, and 1/4 cup sundried tomatoes. Measure the lime juice into a food processor or blender. Cover and turn on.  Drop the chiles and when chopped, turn off and scoop in the avocado and cilantro. Process until smooth. Thin to a "creamy dressing" consistency with water, usually 2-3 tablespoons. Taste and season with Sal del Mar, usually about 1 teaspoon.  You should have about 1 1/2 cups. Mix the dressing into the shrimp mixture.  Cover with plastic wrap directly on the surface of the shrimp and refrigerate.  When you're ready to serve, scoop onto the mini tostadas and decorate with cilantro and diced sundried tomatoes.

Buen provecho!

Holiday Time in Mexico

Our first Sal del Mar “tasting” held in Mexico was a big hit. It took place at the Sagitario gift shop in San Carlos, Sonora, a Mexican port town on the Sea of Cortez, near where we harvest our flavorful Sal del Mar sea salt.

The best part of the Sagitario “tasting” was when Vivian Arellano-Bennett brought us a box of Chocolate Holiday Bark candy she made using Sal del Mar as “snow.” Her recipe is an interpretation of an Ina Garten recipe and it was amazing. I must admit, I was a bit wary... even though salted chocolates and carmel are very popular, I just wasn’t sure how I would like chocolate and salt together. But what I discovered is that Sal del Mar brings out a new dimension of flavor in chocolate. It's an easy recipe and a way to pair Sal del Mar with a box of homemade chocolates for the holidays. In fact, the Editor at House Beautiful chose Sal del Mar as one of her favorite gourmet gifts to give this holiday season!

Here's the recipe...

Chocolate Holiday Bark with Sal del Mar Snow Adapted from an Ina Garten 2007 recipe. Prep time: 15 min Inactive Prep time: 2 hrs Cook Time: 10 min Serves: 24 pieces

Ingredients:  8 ounces very good semisweet chocolate, finely chopped 8 ounces very good bittersweet chocolate, finely chopped 1 cup whole pistachios, chopped 1/2 cup dried cranberries, chopped Sal del Mar, to taste and sight

Directions:  On parchment paper, using a ruler and a pencil, draw a 9 by 10-inch rectangle on the paper. Turn the paper face down on a baking sheet pan. Melt the two chocolates in a heatproof bowl, metal or glass, set over a pan of simmering water. Pour the melted chocolate over the paper and spread to form a rectangle, using the outline. Sprinkle the nuts and cranberries over the chocolate. Finish by sprinkling Sal del Mar over the chocolate, nuts and cranberries.  Set aside for 2 hours until firm. Cut the bark in 1 x 3” pieces and serve at room temperature.

Helpful hints: The water in the pan should not be boiling under the bowl. Keep the water just simmering. Chocolate does not like oil or water.  Make certain your bowl is clean and dry.  When you remove the bowl with the melted chocolate from the pan of simmering water, give the under side of the bowl a quick wipe with a dry cloth or paper towel so it doesn't drip onto your paper-lined pan when you are pouring out the chocolate.