Spicy Red Bean Chili with Beef and Beer

INGREDIENTS

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.

Tags: Chili, Red Bean Meaty Chili, Spicy chili, Spicy Red Bean Chili, Sultry Serrano Sea Salt

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

Tags: Kalua Pig, Pele Red Hawaiian Sea Salt, Roasted Pig, Smoked Applewood Sea Salt

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.

Tags: Fresh Fish, Mahi Mahi, Pele Red Hawaiian Sea Salt, Sweet and Spicey

Roasted Baked Chicken with Root Vegetables

Adapted from a recipe by Emeril Lagasse, 2002

Ingredients

1 (3 1/2 to 4-pound) whole chicken
1 1/2 tablespoons Sel de Ail Rôti– real roasted garlic sea salt by Salts of the 7 Seas™
2 teaspoons fresh-ground Tellecherry peppercorns (black pepper)
1 tablespoon minced garlic
1 tablespoon chopped thyme leaves
1/2 tablespoon chopped sage leaves
2 tablespoons chopped parsley leaves (reserve the parsley stems)
1/2 cup olive oil
1 lemon, quartered
2 bay leaves
1/4 pound baby turnips, peeled and stem ends trimmed
1/4 pound baby red carrots, peeled and stem ends trimmed
1/4 pound  orange carrots, peeled and stem ends trimmed
1/4 pound baby golden beets, peeled and stem ends trimmed
1/4 pound baby beets, peeled and stem ends trimmed
1/4 pound fingerling potatoes, halved
1 1/2 teaspoons Sel de Oignon sea salt, or if you like a little adventure, try the  Mumbai Curry
1/2 teaspoon black pepper
1/4 cup olive oil

Directions

Preheat the oven to 475 degrees F.

Wash the chicken and pat dry. Season well inside and out with the roasted garlic sea salt and pepper. In a small bowl, combine the garlic, thyme, sage, parsley and olive oil. Rub the olive oil and herb blend into the cavity of the chicken as well as all over the exterior. Place the parsley stems into the cavity of the chicken, and squeeze each lemon quarter into the chicken and place the rind in as well. Put the bay leaves inside the chicken and place the bird in a roasting pan or a sauté pan, and put it into the oven. Roast for about 1 hour, or until the chicken is golden brown, and the juices run clear. Remove from the oven and let sit for 10 minutes before carving.

For the vegetables: Place the vegetables in a large mixing bowl, and season with the sea salt of your choice and pepper. Drizzle with the olive oil and place in a roasting pan or on a sheet pan. You should cover the pan with aluminum foil for about 15 minutes to cook without drying out.  Uncover the last 15 minutes to brown slightly.  Fork should go easily into the vegetables when they are done. Place in the oven and roast for 30 minutes, turning once midway during cooking to ensure even browning. Serve with the herb roasted chicken.

Tags: Roast Chicken, roasted garlic sea salt, Root Vegetables, Sel d'Oignon (Toasted Onion Sea Salt), Sel de Ail Roti, Sel de Oignon, vegetables

UPSIDE DOWN TURKEY

ingredients

1 18-20 lb. Turkey, thawed
2 cups chicken stock
1.5 sticks REAL butter
1 clove minced garlikc
1 tsp. dried basil
1 tsp. Sel d’Oignon
½ tsp. Melange Pepper—ground
¼ tsp. dried rosemary leaves
¼ tsp. dried marjoram leaves
¼ tsp. dried thyme leaves
¾ cup unsalted butter
1 ½ cups dry white wine {Chabis}
½ cup Cabernet Sauvignon wine
1 tsp. Sel d’Ail Rôti

Youe may also want to Brine your Turkey:

How to Brine Your Turkey

This is an age-old way to bring moisture into the often dry meat of a roasted fowl or meat.  It’s relatively simple:  

Using Salts of the 7 Seas KOSHER SEA SALT- 

The real trick with brining is finding a container that’s large enough to submerge the turkey, yet small enough to fit in your refrigerator. Try a stock pot, a bucket, or a roasting pan; if you use a shallow roasting pan, you will need to turn the bird periodically so that each side rests in the brine. Place the container on the lowest shelf of the refrigerator (so spills won’t reach foods below).

The basic ratio for turkey brine is two cups of Salts of the 7 Seas Kosher Sea Salt to two gallons of water.

• Dissolve kosher Sea Salt salt (and sugar, if using) in two cups of hot water. Stir in remaining gallon plus 3 ½ quarts of cold water.
• Remove giblets and neck from turkey.
• Immerse turkey in brine and refrigerate for at least eight hours but no longer than 24 hours.

NOW FOR THE ROASTING OF THE BIRD!

1. Rinse thawed/brined turkey well, ( removing giblets- if still inside). Pat dry.
2. Pour 1 c. chicken stock into a large roasting pan. Heavily butter roasting rack and set inside pan. If you are using prepared stuffing, fill the turkey loosely and truss the opening. YOU TUBE has a terrific video on Trussing a Turkey—I recommend it if you have never done this before.
3. OK—now we combine the minced garlic, Basil, Sel de Oignon sea salt, Melange pepper-freshly ground is always best, Rosemary, Majoram and Thyme in a small bowl. Take 2-3 T of softened butter and rub all over the bird. Then sprinkle the dry mixture evenly over the bird and some in-side as well if you are not using stuffing.
4. HERE IS THE SECRET…. Place the bird UPSIDE DOWN on the roasting rack, be sure to butter the underside as well, place the meat thermometer in the breast portion of the bird, be careful not to touch a bone. Put the Turkey in the oven, setting the timer for 20 minutes.
5. Meanwhile, in a small sauce pan, combine 1 stick of butter and the wines, together with the re-maining 1 cup of chicken broth and a pinch of Rosemary and Thyme and the Sel d’Ail Roti (7 Seas), Roasted Garlic sea salt. Heat mixture gently over low heat. After 20 mins. in the oven, take a Turkey baster and suck up about 1/2 cup liquid from your sauce pan and squirt carefully over the bird- do this quickly so you do not lose valuable heat from your oven. Return the bird to the oven and continue to roast, once again setting the timer for 20 minutes.
6. Repeat basting every twenty minutes until you are about 1 hour away from the Turkey being done, allowing 15-18 mins. cooking time per pound. Internal temperature should read 175-180 degrees F or 80 degrees C. when the bird is done. You can also suck up the juices from the roast-ing pan- lots of good seasonings are in it. Have some aluminum foil handy to cover or “tent” the bird if it appears to be browning too quickly.
7. For the last hour of cooking, remove the bird from the oven and carefully turn the bird over—this will take two people and two large Turkey Forks—you can get them almost anywhere- (I got mine at Bed, Bath & Beyond). Once the bird has been turned over, breast side up, baste again and re-turn, untented to the oven following the pattern of 20 mins. baking then basting until the meat thermometer reads 175-180 degrees. Bird should be nicely browned.
8. Remove from oven sprinkle lightly with the Sel d’Ail Roti- roasted garlic sea salt and let stand, covered, for 15 to 20 minutes while you prepare the gravy using the pan drippings. Carve your bird – after all the pictures have been taken, of course! Enjoy!

Tags: Holiday Cooking, Roast Turkey, Sel d'Ail Roti (Roasted Garlic Sea Salt}, Sel d'Oignon, Toasted Onion sea salt, turkey

APPLE, CRANBERRY & WALNUT DRESSING

ingredients

1 loaf loaf French/Italian bread, sliced, cubed and dried out in a 300 degree oven until very slightly browned
1 cup Honey Crisp or Granny Smith apples, chopped
1 can whole cranberries or half bag fresh cranberries, fresh cranberries shoud be cooked and drained using instructions on the bag
⅔ cup chopped fresh walnuts
1 cup medium onion, peeled and coarsley chppped
2 cups celery, coasely chopped
1 cup chicken stock
pan drippings from turkey, if you have time, let the fat come to the surface and skim off before using
1 stick butter (preferably real)
½ tsp. Rosemary Passion Sea Salt
½ tsp. Sel d’Oignon Sea Salt

directions

1. Prepare loaf of bread as described above.
2. Prepare onion, celery and melt 1 T of butter in sauce pan and sauté lightly.
3. Add prepared cranberries and apples, sea salts and walnuts and stir for about 1 mi-nute. Add chicken broth and pan drippings.
4. Melt the remaining butter in a small pan and toss lightly with the bread cubes.
5. Add bread to the apple-walnut mixture and mix well.
6. Place in buttered casserole dish, cover lightly and cook at 325° for about 1 hour, moving aluminum foil the last 15 minutes to brown slightly.

Tags: Apple-Cranberry Dressing, Dressing, Rosemary Sea Salt, Walnuts

MELANGE OF GRILLED VEGETABLES

ingredients

1 golden bell pepper
1 red bell pepper
1 green bell pepper
1 yellow onion
fresh carrots
yellow and green zucchini
10-12 cherry tomatos
¼ head cauliflower
¼ head broccoli
2 tbsp. extra virgin olive oil
2 tbsp. fresh parsley, finely chopped
1 tsp. freshly ground pepper
1 tsp. Sel d’Oignon Sea Salt
1 tsp. Mumbai Curry Sea Salt
1 tsp. Rosemary Passion Sea Salt

directions

1. Wash and slice all veggies into large chunks—except the carrots—slice those thinner or they will not cook fast enough.
2. In a large bowl, toss the veggies with olive oil until lightly coated. Grind pepper to about 1 1/2 tsp and sprinkle over vegetables.
3. Spray the grill basket lightly with PAM and put veggies in.
4. Over a medium fire, roast the veggies, tossikng lightly for several minutes until done, but still crunchy.
5. Remove from heat and taoss lightly with the chopped parsley and Sel d’Oignon—toasted onion sea salt and then add either the Mumbai Curry or the Rosemary Passion Seas Salt—whichever you prefer.
6. Season with a little more pepper or salt as desired.

Tags: Grilled Vegetables., Melange of Vegetables, roasted garlic sea salt, Roasted Vegetables