4 tablespoons (1/4 stick) unsalted butter

1 large onion, finely chopped

1 pound cauliflower florets (about 5 cups)

1 c of  half and half

1/2 c dry, white wine

28  ounces chicken broth– homemade if possible

To Make Broth: Take the carcass of a baked Chicken – and submerge in 4 quarts of water, in a Dutch oven, with 4 stalks of celery, a peeled carrot and 1 t.  Trapani or Fleur de Sel sea salt,   and cook slowly  on med-low for 2-3 hours until broth is rich in color and fragrance .  Unused chicken broth can be frozen when cooled in zip-bags.

Blend 1 teasp. of Truffle Blanc™ White truffle sea salt in 1/4 cup extra-virgin olive oil– mix about 1 hour before soup will be done

1 tablespoon thinly sliced chives

 PROCEDURE

Melt butter in heavy large pot over medium heat. Add onion and sauté until tender, about 8 minutes. Add cauliflower and sauté 2 minutes. Add broth and white wine. Cover and simmer until cauliflower is tender, about 25 minutes.
Working in batches, transfer soup to blender and purée until smooth. Return soup to pot. (Soup can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Bring soup to simmer. Season to taste with salt and pepper.
Ladle soup into bowls. Drizzle truffle oil over. Garnish with chives.

Serve with hot, crusty French Bread, and a dry white wine.

1 lb uncooked shrimp, peeled and deveined (I used 26-30′s)
2 T canola oil
3 t minced fresh ginger, divided
2 large garlic cloves, minced, divided
1/2 t GINGER ZING! Infusions Sea Salt from Salts of the 7 Seas
1/4 t crushed red pepper flakes
1 lb sugar snap peas, strings removed
1 c corn kernels (I’ve used frozen and fresh. There’s no need to thaw the frozen kernels.)
1/2 c diced red bell pepper (about half a pepper)
3 green onions, thinly sliced on the diagonal

What You Do
Combine the shrimp, 1 tablespoon of canola oil, 1 1/2 teaspoons of the ginger, 1 of the minced garlic cloves, the salt, and the crushed red pepper in a medium bowl. Stir to coat the shrimp. Let the shrimp marinate in the refrigerator for an hour.
While the shrimp are marinating, prep the vegetables. Place the sugar snaps, corn, red bell pepper, and green onions in a large bowl. Add the remaining ginger and garlic to the vegetables and toss lightly.
Heat wok over high heat (you can also use a large nonstick skillet). When the pan is very hot, add the shrimp mixture. Move the shrimp around in the wok and cook for about 2 minutes, until they are just opaque in the center. Remove the shrimp from the wok and place in a clean bowl.
Add the remaining 1 tablespoon of canola oil to the wok. Add the vegetable mixture. Stir fry the vegetables for

Serve with Hot artisan bread such as Italian or French

Wine: Sauvignon Blanc
Cabernet Sauvignon

Bring a large pot of water to the boil. Add salt until it tastes like the sea � (about 1-2 tbsp).
In a large sauté pan over medium-high heat, add butter and olive oil. When melted and butter is just beginning to brown, add mushrooms and shallot. Sauté over high heat until mushrooms begin to turn golden and shallots are translucent. Add herbs and heavy cream and simmer just long enough to slightly reduce the cream. Add cracked black pepper and a pinch of sea salt to taste.
While cooking mushrooms, boil pasta according to directions to al dente, about 2-3 minutes. Drain, and toss pasta with hot mushroom/cream mixture.
Garnish each serving with a sprinkle of the Truffle Blanc™ sea salt, shaved parmesan, and Italian parsley. Offer more salt at the table in a small dish.
Hint: To keep your Truffle Blanc™ Sea Salt flavorful and fresh- store in the freezer in a tightly sealed outer zip bag. Take out only what you feel you will use. Truffles by nature are very delicate and extremely short-lived on their own. Sea salt helps to preserve their delicate and exceptional flavor and the freezer with help as well!

Truffled Wild Mushroom Fettucinni

WHAT YOU WILL NEED

You’ll need a WOK or a large heavy frying pan to cook in.

•  1 lb raw tiger shrimp.  peeled and deveined, large  ( 26-30′s)
• 2 T canola oil
• 3 t minced fresh ginger, divided
• 2 large garlic cloves, minced, divided
• 1/2 t GINGER ZING Sea Salt, from Salts of the 7 Seas
• 1/4 t crushed red pepper flakes- optional
• 1 lb sugar snap peas, strings removed
• 1 c corn kernels (I’ve used frozen and fresh. There’s no need to thaw the frozen kernels.)
• 1/2 c diced red bell pepper (about half a pepper)
• 3 green onions, thinly sliced on the diagonal

What You Do

Combine the shrimp, 1 tablespoon of canola oil, 1 1/2 teaspoons of the ginger, 1 of the minced garlic cloves, the GINGER ZING sea salt, and the crushed red pepper in a medium bowl. Stir to coat the shrimp. Let the shrimp marinate in the refrigerator for an hour.

While the shrimp are marinating, prep the vegetables. Place the sugar snaps, corn, red bell pepper, and green onions in a large bowl. Add the remaining ginger and garlic to the vegetables and toss lightly.

Heat wok over high heat (you can also use a large nonstick skillet). When the pan is very hot, add the shrimp mixture. Move the shrimp around in the wok and cook for about 2 minutes, until they are just opaque in the center. Remove the shrimp from the wok and place in a clean bowl.

Add the remaining 1 tablespoon of canola oil to the wok. Add the vegetable mixture. Stir fry the vegetables for 2-3 minutes to get them al dente- crisp is best.

Put the shrimp (and any liquid in the bowl) back in the wok and cook for another minute to heat.

INGREDIENTS

6 boneless chicken breasts

MARINADE
1 cup freshly squeezed FRESH lime juice, only fresh no bottled
1/2 cup freshly squeezed orange juice
1/2 cup gold tequila- I know you’re tempted to drink it- but use it
2 cloves garlic, minced
1 teaspoon Lime Ole! gourmet sea salt, from Infusions by Salts of the 7 Seas!  Real lime juice in this sea salt!                          3 or 4 grinds fresh black pepper                                                                                                                                                                                   1/4 cup chopped fresh cilantro

PREPARATION

1. Stir the lime juice, orange juice, tequila, cilantro, garlic, salt, and pepper together in a medium bowl.

2. In sip-freezer bags, pour the marinade and the chicken breasts- about 3 per bag.   Turn the bags over a couple times, then put them in the refrigerator for up to 12 hours.  Don’t worry- the chicken will not “cook” in the marinade, the meat will be whitish in color when you take it out,  but you’ll have  juicy, flavorful chicken when you are finished!

3. Preheat the grill to medium heat, and brush the grill rack with oil. Grill the chicken 10 minutes on the first side, then turn and cook another 8 minutes.

NOTE: This is where you can give this delicious grilled chicken a little KICK!  Explore the BAJA GOURMET SEA SALT SAMPLER from Salts of the 7 Seas-  It offers 16 Premium sea salts capturing the Soul & Sizzle of the Baja -Mexican Cuisine with a little fire and heat of sultry chilies as well as salts featuring the refreshing tang of real lime and freshly squeezed Lemons…  All are expertly infused.  Also enjoy natural , unflavored sea salts from Mexico!  www.saltsofthe7seas.com

4. Slice the chicken diagonally across the grain and serve with the accompaniments.

Check out our recipe for Guacamole with Lime Ole! sea salt- the best ever!

Also great with refried beans, a mild or sassy salsa on the side, Mexican rice.

The Porcini Burger

INGREDIENTS

1.5 lbs. ground sirloin

.5 lbs. Ground beef– for juicy flavor

1 pound  fresh Porcini mushrooms, stemmed and sliced– not too thin.  Or use reconstituted dried Porcinis—soak about 1 cup of dried Porcini mushrooms in 2 cups of warm chicken broth until moist and tender– about 30 minutes.  Drain.’ No Porcinis?  You can use Portobello, too!

3 T real butter, melted

2 cloves fresh garlic– minced

1 t. Porcini Mushroom sea salt– by Salts of the 7 Seas– adds wonderful Porcini flavor and the healthy 80+ minerals that unrefined  sea salt offers.

3 T Worcestershire  sauce

4 T dried roasted onion– chop  a medium onion and place into  300 ° oven on lightly greased cookie sheet  for about 1 hour– stirring occasionally to brown evenly.  Allow to almost dry out…  should be well browned, but not burnt.

1 t freshly ground Poivre Mélange– 3 pepper mix–  by Salts of the 7 Seas

3 T capers- adds a great flavor, but is optional

6 Ciabatta  Bread Buns– Wholefoods has a wonderful Ciabatta bread.  They add a wonderful crunch, but are not a thick or hard to  chew heavy bread– they are light and very flavorful.  Be sure to brush the inside of the split buns with butter and lightly brown, face side down on the grill just prior to serving.

HOW  TO

Mix the ground sirloin and  beef in a medium bowl,  add Worcestershire sauce, 4 T dried onion, Salts of the 7  Seas ™ Porcini Mushroom sea salt from their new INFUSIONS line,  and Poivre Mélange and the  capers.

Prepare Porcini Mushrooms– if fresh, sauté lightly in melted butter until almost done, lightly chop.  If reconstituted from dried,  put mushrooms into pan and gently sauté with melted butter– about 2 minutes.  Remove from pan.  Lightly sauté fresh garlic in the remaining butter, or add a teaspoon of butter if not enough left,  for 1-2 minutes– careful not to brown.  Add lightly sautéed garlic to the Porcini-Beef mixture. Chop the mushrooms and add to the ground beef mix.  Form into patties about 3/4” thick x 5” in diameter,  and place on a hot grill. Proceed to cook turning only once if possible and gently  flatten only once on each side  with the spatula to keep juices in.

When done– make sure you get the beef to at  least medium done, 140° to 145°.  Remove promptly and set aside covering.  Burgers maybe served on lightly grilled Ciabatta Bread buns with any and all condiments– real mayo, catsup, any type of mustard, fresh crisp lettuce, sliced tomatoes, fresh thinly sliced red onions, dill pickles, even cheese.    A second light sprinkle of Porcini Mushroom sea salt is recommended over the sandwich.  Enjoy!

Blue Cheese New Potato salad with crisp Applewood Smoked bacon and a light and creamy freshly chopped cold slaw are recommended accompaniments.

1/2 cup low-sodium organic chicken stock (use water if vegetarian)
1/4 ounce dried wild mushrooms
1 tablespoon unsalted butter
1 tablespoon olive oil
1 pound cremini mushrooms, cut in eigths
1 extra large shallot, minced
2 cloves garlic, chopped
The leaves from 2 large stems fresh thyme
Porcini Mushroom sea salt by Salts of the 7 Seas- Infusions Collection
Freshly cracked black pepper
1 pound dry fettuccine
1/2 cup crème fraîche
1/2 cup finely grated Parmesan

PROCEDURE

Bring a large pot of water to boil.  In a small covered pot, heat the stock and dried mushrooms together over medium heat, to reconstitute the mushrooms.  In a large, high-sided braising pot, heat the butter and olive oil over medium heat.  Add the mushrooms and sauté, stirring often, until golden brown, 6 to 7 minutes.  Add the shallot, garlic, and thyme, and season with freshly ground black pepper.  Sauté on low until the shallot is soft, 1 to 2 minutes.  Remove the reconstituted dried mushrooms from the stock.  Add the stock to the fresh mushrooms and shallots, and cook until almost absorbed, 1 minute.  Turn of the heat, and cover the pot.
Salt the boiling water, and cook the fettuccine until al dente, reserving 1/4 cup of cooking water before draining.
In a mini food processor, blend together the reconstituted dried mushrooms and the crème fraîche.  Add the mixture to the fresh sautéed mushrooms, and stir to melt the crème fraîche into a sauce.  Toss in the pasta, and add just enough pasta water for the mushrooms mixture to lightly coat the strands of pasta.

Sprinkle the finished dish with Porcini Mushroom sea salt and toss with Parmesan. Perfect side dish to a sliced seared steak, or on its own with a drizzle of black truffle oil.

3 T Olive Oil
2 pounds Ground beef, lean
1 chopped white onion- about 1 cup
1 green bell pepper, chopped
1 can of mild green chili peppers, 4 oz.
3-4 cloves of garlic, minced
2 T. jalapeno peppers, or to taste, diced (optional) Jalapeno spiciness diminishes somewhat with cooking…
1 can dark red kidney beans, drained and rinsed, 15 oz.
2 cans of diced tomatoes 14.5 ozs.
1 t. paprika
2-3 T. chili powder
1 t. Sultry Serrano Sea Salt
1 t. ground cumin
1/2 t. ground black tellecherry peppercorns
16 oz. beef broth
1 bottle of dark Modello or other Lager beer

Garnish: 1 small red onion, fresh avocado chopped
1 cup of shredded cheddar cheese. Sour Cream

In a large, heavy stock pot, heat up the olive oil add the ground beef over medium heat, add onion and brown until beef is no longer pink. Add the bell pepper and garlic and cook, for about 5 mins longer. Add the Dijon mustard and the bottle of Modello or dark lager beer and cook about 5 minutes, stirring constantly. Add remaining ingredients and reduce the heat to a low simmer and cover.

Cook for about another hour. Taste and adjust seasoning and spiciness. Adjust if necessary.

When ready to serve ladle into bowls, and top with chopped avocado, red onion and cheese and a dollop of sour cream.

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

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.