KALUA PIG- Oven Method

4 lb pork butt
1 tablespoon garlic powder
1 tablespoons Pele Red Hawaiian salt by Salts of the7 Seas
1 tablespoon Applewood Smoked sea Salt– Salts of the7 Seas
1 lb skin– ask your butcher to get this for you.
5 1/2 cups water
8 ti leaves (Banana Leaves, or use large spinach leaves)

Make several deep slashes around pork butt. Remove and discard most of the fat from the pork skin.
Rub garlic powder and 1 tablespoon of the Pele Red Hawaiian sea salt on pork.
Sprinkle the Tablespoon of Applewood Smoked sea salt over pork.
Add 1/2 cups of the water to a large roasting pan, then line the pan with foil. Lay large spinach leaves on the foil.
placing pork and skin on leaves. Cover with the remaining 4 leaves. Secure foil tightly around the roast and cook in 400 F oven
for 1 hour. Lower temperature to 375 F; cook for 4 1/2 more hours or until pork is easy to shred.
In a large saucepot, bring the remaining 4 cups water to a boil. Add the remaining 2nd tablespoon of 1 Pele Red Hawiian sea salt. Shred pork and cut skin; add to boiling water. Cover and cook for 15 minutes. Makes 8 servings

Macadamia Nut Encrusted Mahi Mahi

4 oz macadamia nuts

4 oz moist coconut flakes
4 oz plain bread crumbs
6 (6oz) mahi mahi fillets
2 eggs, whisked
4 oz butter
2 oz shallots, chopped
1/2 teas. Red Pepper Flakes– or to taste

3 c chicken stock
1 15 oz canned tropical fruit salad, reserve syrup
4 oz mango, diced
2 Tbsp shredded coconut
2 Tbsp Natural Cane, Sugar in the Raw,  sugar to taste
1 Tsp. Pele Red Hawaiian Sea Salt, by Salts of the 7 Seas,  mixed with Toasted coconut to garnish

Preheat oven to 375 degrees.  In food processor or blender pulse macadamia nuts, breadcrumbs and coconut.  Pour

Macadamia Nut Encrusted Mahi Mahi

into a bowl.  Heat butter in large skillet over medium heat.  Dredge fillets in egg mixture and then in nut mixture until well coated.  Quick fry fillets on both sides until nuts are golden brown.  Place in a baking pan.

Add shallots to skillet and cook until translucent.  Stir in chicken stock and dump in entire can of tropical fruit salad and chopped mangos.  (If you do not like the large pieces of fruit take them out and cut into smaller chunks during prep)  Add the sugar.  Simmer until reduced to a good thickness, approximately 15 -20 minutes.  The sauce will have a sweet/spicy flavor. Strain sauce if desired.

While the sauce is simmering, bake mahi mahi in preheated oven about 10 minutes or until internal temperature reaches 140 degrees.

Serve with basmati rice, placing rice on bottom, spoon about 2 Tbsp of sauce on rice, place mahi mahi on top of that, and then drizzle with sauce.

CRISPY FRENCH BREAD

Whether you are an Old World artisan and make your own delicious home made breads, or buy Italian and French breads in the dairy case and bake them yourself or just purchase an unbaked baguette from your local bakery—adding a little sea salt can work wonders for the hot, crusty breads your love!

ingredients

1 loaf French bread

directions

1. Prior to baking, coat the top of the loaf with a little softened butter and sprinkle lightly with Murray River Flaked Salt or for a little added drama try Cyprus Onyx Flaked Salt.
2. Another delicious idea is to cut horizontal slices about an inch deep into the loaf and sprinkle in some Sel D’Oignon, toasted onion sea salt. or Sel D’Ail Roti, roasted garlic sea salt and then bake. Magnifique!

MIDNIGHT MARGARITA

ingredients

2 ounces Black Tequila
1 ounce Grand Marnier
2 ounces Sweet & Sour Bar Mix
juice of one fresh lemon
juice of 1/8 orange wedge
2 tbsp. agave nectar
2 tbsp. Cyprus Black Onyx Origins Sea Salt

directions

1. Dip rim of glass into the Agave syrup and then sprinkle rim lightly with Cyprus Black Onyx sea salt—the Agave holds the sea salt nicely in place and adds a subtle sweetness.
2. Mix first 5 ingredients in a shaker and pour over crushed ice. Garnish with a half slice of fresh orange.

7 SEAS SMOKY SWEET RIBS

ingredients

2 racks trimmed baby back ribs
1 10 x 12 inch aluminum pan

7 Seas barbeque sauce ingredients

2 cup Tropicana Orange Juice
1 tsp. Origins Sel d’Oignon Sea Salt
½ cup Heinz Ketchup
1 tbsp. apple cider vinegar
1 cup dark brown sugar
2 tsp. onion powder
2 tbsp. Grey Poupon Mustard
¾ tsp. Origins Applewood Smoked Sea Salt
2 tbsp. tomato paste

directions

1. The secret to really good, fall off the bone ribs is moisture and slow heat.
2. Combine all sauce ingredients in a sauce pan and heat to boiling. Reduce heat stirring occasionally and simmer for 1/2 hour.
3. While the sauce is simmering, start a charcoal fire (preferred, but you can use gas, too). Let the coals heat up until they are gray, spreading them around the edge and leaving a space in the center large enough to accommodate the aluminum pan filled with about 1″of water. Replace the grill rack and place ribs directly over the pan allowing the steam to rise and gently begin to cook, covered.
4. After one hour, turn the ribs, checking the water and making sure you do not run out.
5. Cook another hour and then begin basting the ribs with the 7 Seas Barbeque Sauce. Cook for about another 15-20 minutes. Liberally baste the ribs until well coated and allow to crisp slightly.
6. Serve with Grilled Vegetables {see recipe on site} and crusty artisan bread!

NEW YORK STRIP STEAK

ingredients

New York Strip steaks
to taste Origins Applewood Smoked Sea Salt
to taste Infusions Sel d’Ail Rôti Sea Salt
to taste Tellecherry Gourmet Peppercorns

method

1. Grill New York Strip steaks with a brush of olive oil.Season with Applewood Smoked Gourmet Sea Salt.After grilling, sprinkle with Sel D’Ail Rôti {Roasted Garlic Sea Salt}and Poivre Tellecherry Gourmet Peppercorns to taste.
2. Season with Applewood Smoked Gourmet Sea Salt.
3. After grilling, sprinkle with Sel D’Ail Rôti {Roasted Garlic Sea Salt} and Poivre Tellecherry Gourmet Peppercorns to taste.