7-Salt Chef Salt Recipes
7 Salt Roasted Pork and Yams (for 6)
Preheat oven to 375°F. Rub a 3- to 4-pound center-cut pork loin with oil and 3 big pinches 7 Salt Chef Salt, place on a rack in a roasting pan, and roast to 150°F for medium done, about 1 hour. Toss 3 cut-up large sweet potatoes with a little oil and season with 2 pinches 7 Salt. After the pork has roasted 30 min scatter the potatoes around the roast, and pour 1 cup apple juice over the potatoes. When the pork is done remove to a carving board to rest for 15 minutes, and return the potatoes to the oven. Slice the roast and serve with the potatoes. Remove fat from the surface of the pan drippings and drizzle drippings over the sliced pork.
7 Salt Seared Scallops (for 4)
Heat a large heavy skillet over high heat. Season 16 large trimmed diver sea scallops with 3 big pinches 7 Salt Chef Salt. When the skillet is red hot, add a film of olive oil and cook the scallops until crispy on both sides, and bouncy to the touch, 1 to 2 minutes per side. Serve with wedges of lime.
7 Salt Stir-fried Shrimp and Eggs (for 4)
Heat 2 tablespoons oil in a wok or skillet over high heat. Add 1 cup cleaned baby shrimp and 3 sliced scallions and stir fry 30 seconds. Add 6 lightly beaten eggs and a big pinch of 7 Salt Chef Salt. As soon as the egg sets scrape up with a spatula until all the egg is set. Scrape onto a platter and season with more 7 Salt to taste.
7 Salt Garlic Popcorn (for 6)
Heat 3 tablespoons olive oil in a large heavy pot with a lid over high heat until it smokes. Add 3 kernels popping corn and heat until they pop. Add 2 halved garlic cloves and 1 cup popping corn. Cover and shake until corn starts to pop. Shake vigorously until popping subsides. Remove from heat. Remove the garlic and toss the popcorn with 2 big pinches 7 Salt Chef Salt.
7 Salt Cocoa Coated Goat Cheese (for 6)
Mix 3 big pinches 7 Salt Chef Salt and 3/4 cup cocoa nibs on a sheet of foil. Carefully roll a room-temperature 8-ounce log of fresh goat cheese in the mixture, and when thoroughly coated, press the coating into the surface of the cheese. Put on a serving plate and serve with slices of French bread and 1/4 cup orange marmalade on the side.
7 Salt Sashimi (for 2)
Bacon BBQ Chef Salt Recipes
Slice 6 ounces perfectly fresh sashimi-grade tuna fillet in 1/2-inch thick slices. Drizzle 1/2 teaspoon aged balsamic vinegar and 2 big pinches 7 Salt Chef Salt over top.
Bacon BBQ Pork Chops (for 4)
Rub 4 pinches Bacon BBQ Chef Salt into 4 thick bone-in pork chops. Heat a film of vegetable oil in a large skillet over high heat, and brown the chops on both sides. Add 1 cup tomato sauce and 1/2 cup apple juice. Simmer until chops cook through, to 155°F. Put chops on platter and reduce pan liquid until thickened; pour over chops.
Bacon BBQ Chicken Chili (for 6)
Heat 2 tablespoons oil in a large skillet over medium high heat. Add 1 chopped onion and cook until soft. Add 2 pounds boneless chicken meat (dark and/or white), cut in 1/2-inch pieces and brown. Stir in 2 tablespoons each Bacon BBQ Chef Salt and flour. Add 2 cups chicken broth, a 14-ounce can each of undrained diced tomatoes and drained white beans. Simmer about 20 minutes. Add 2 tablespoons chopped cilantro.
Bacon BBQ Gravlax (for 6)
Coat 1 pound skinless salmon fillet with 1/4 cup Bacon BBQ Chef Salt and wrap in plastic film. Put on a sheet pan, top with a weight (such as a large can of tomatoes) and refrigerate until resilient, but not firm, about 2 days. Remove plastic and wash off excess Chef Salt. Slice thinly on an angle and served with toast and chopped cilantro.
Bacon BBQ Baked Beans (for 8)
Soak 1 pound (2 cups) dried white beans in water overnight; drain and put in a 6-quart slow cooker. Heat a film of oil in a skillet and sauté 1 diced medium onion until tender. Add 5 cups broth (any type) and 2 tablespoons Bacon BBQ Chef Salt; bring to a boil. Pour over beans; stir. Cover the cooker and cook on low until beans are tender and sauce is lightly thickened, about 10 hours. Stir and serve.
Bacon BBQ Sauce (for 4)
Bamboo Curry Chef Salt Recipes
Mix 1 1/2 cups ketchup, 2 tablespoons Bacon BBQ Chef Salt, 3 tablespoons unsalted butter, 2 tablespoons molasses, 2 tablespoons dark brown sugar, and 2 tablespoons cider vinegar in a sauce pan. Bring to a boil, and simmer until smooth, about 5 min.
Bamboo Curry Shrimp (for 4)
Sauté 2 finely chopped onions, 1 thinly sliced carrot, and 1/2 red bell pepper, cut in strips in 2 tablespoons vegetable oil over medium high heat, until tender, about 5 minutes. Add 1 tablespoon Bamboo Curry Chef Salt and sauté 30 seconds. Add 1 1/2 pounds cleaned large shrimp and sauté until they turn opaque, about 2 minutes. Add 1 can (14 ounces) coconut milk and bring to a boil. Stir in 2 tablespoons chopped cilantro.
Bamboo Curry Tandoori Chicken Breast (for 4)
Mix a 6-ounce container plain yogurt, the juice of half a lemon, 2 big pinches Bamboo Curry Chef Salt, a big pinch of finely chopped fresh cilantro and a few drops of red food coloring, if you want (food coloring is common in Tandoori preparations, but not essential if you don't mind that your Tandoori Chicken is unconventionally golden) in a large zip lock bag. Add 4 cleaned bone-in chicken breast halves and massage to coat. Press out air and seal. Refrigerate for 6 to 10 hours.
Light a grill for direct medium heat, about 375°F. Remove the chicken from the marinade, discard the marinade, and pat the chicken dry. Coat with olive oil and grill to 155°F internal temp, about 15 minutes per side. Drizzle with 2 tablespoons melted butter mixed with a couple of big pinches of Bamboo Curry Chef Salt.
Bamboo Curry Vegetables (for 4)
Heat 1 tablespoon oil in a large heavy skillet over medium-high heat. Add 1 finely chopped onion and sauté until tender, about 1 minute. Add 4 cups of cut-up vegetables (broccoli or cauliflower florets, sliced carrots, diced bell pepper, green beans, diced eggplant, etc.) and sauté until barely tender, about 5 minutes. Add 2 tablespoons Bamboo Curry Chef Salt, 1 cup diced tomato, and 1/2 cup vegetable broth, cover and simmer until vegetables are tender, about 3 minutes. Remove from heat and stir in 1 teaspoon lemon juice, 1/4 cup chopped fresh cilantro, and 1/4 cup plain yogurt or hummus (for vegan).
Bamboo Curry Roasted Peaches (for 4)
NY Steak Chef Salt Recipes
Preheat an oven to 425°F, and fit 4 barely ripe large peaches stem-side down snugly in a baking dish. Mix 2/3 cup bourbon, 3 tablespoons honey, 1 teaspoon vanilla extract and 2 tablespoons melted unsalted butter in a small bowl; spoon over peaches. Roast until soft and slightly wrinkled, about 35 minutes, basting with pan juices every 15 minutes. Sprinkle each peach with a pinch of Bamboo Curry Chef Salt. Cool for 5 minutes and serve.
NY Steak on the Grill (for 4)
Cut a big, juicy lime in half and squeeze one half over four 12-ounce strip steaks. Drizzle with extra-virgin olive oil and 4 big pinches NY Steak Chef Salt. Light a charcoal grill to medium-high. Grill to 130°F for medium-rare, about 8 minutes per side; rest meat 5 minutes. Squeeze the other lime half over steak. Sprinkle with more NY Steak Chef Salt and drizzle with more olive oil.
NY Steak Prime Rib and Potatoes (for 6)
Preheat an oven to 400°F. Pat a 3-bone standing beef rib roast (about 5 pounds) dry and coat with 2 tablespoons olive oil and 3 tablespoons NY Steak Chef Salt. Place bone-side down in a large roasting pan and roast to an internal temperature of 130°F, about 1 1/4 hours. After the first 30 minutes, surround the meat with 2 1/2 pounds russet potatoes, cut in chunks that have been coated with oil and seasoned with a big pinch NY Steak Chef Salt. When the beef reaches temperature transfer to a carving board and return the potatoes to the oven to roast for 15 minutes more while the beef rests. Carve the meat against the grain into slices and serve with potatoes.
NY Steak Burgers (for 4)
Mix 2 pounds cold ground (85% lean) beef chuck, 1 tablespoon NY Steak Chef Salt, and 1/3 cup ice-cold water with your hands. Form into 4 patties using a light touch. Set a charcoal grill or broiler to high and grill or broil to 150°F, which is slightly pink in the center. Serve on toasted rolls with sliced tomatoes and romaine leaves, if desired.
NY Steak Grilled Chicken Under a Brick (for 4)
Mix 3 tablespoons NY Steak Chef Salt and 3 cups cold water in a large zipper-lock bag until the salt dissolves. Add a 4-pound chicken that has been halved lengthwise, press out the air and seal. Refrigerate 6 to 10 hours. Light a grill for medium heat, about 375°F. Remove the chicken and pat dry; rub with olive oil and 2 big pinches NY Steak Chef Salt. Grill the chicken, skin-side down, weighting each half with a foil-wrapped brick. Cover the grill and grill until the skin is brown and crisp, about 12 minutes. Flip the chicken halves and put the bricks back on top. Grill to 165°F in the thickest part of the thigh, about 12 more minutes. Serve immediately.
NY Steak Fries (for 4)
Tunisian Fire Chef Salt Recipes
Preheat an oven to 425°F. Slice 4 large russet potatoes lengthwise into wedges and toss with 1 tablespoon melted butter and 3 big pinches NY Steak Chef Salt on a large rimmed sheet pan. Bake for 45 minutes, tossing every 15 minutes. Drizzle 1 tablespoon melted unsalted butter over top and serve.
Tunisian Fire Roasted Leg of Lamb (for 10)
Mix 1 1/2 cups buttermilk, the juice of a large juicy lemon, 2 tablespoons extra virgin olive oil, 6 minced garlic cloves, and 1 tablespoon Tunisian Fire Chef Salt in a large zipper-lock bag. Add 1 boneless leg of lamb (about 4 pounds) and massage the marinade into the meat. Press out air and seal. Refrigerate overnight. Preheat an oven to 450°F. Remove lamb from marinade, wipe off extra marinade and sprinkle with 2 tablespoons Tunisian Fire Chef Salt. Place on a rack in a roasting pan and roast for 20 minutes. Drizzle with 1 tablespoon olive oil and reduce oven temperature to 350°F; roast to 130°F, about 40 minutes. Rest meat for 15 minutes before slicing.
Tunisian Fire Chicken Kebabs (for 4)
Mix 2 tablespoons Tunisian Fire Chef Salt and 3 cups water in a large zipper-lock bag until the salt dissolves. Add 2 pounds boneless chicken meat (breast or thighs), cut into sixteen 2-inch chunks, press out the air and seal. Refrigerate 2 to 4 hours. Meanwhile cut 1 large sweet potato into 12 chunks and boil until just tender, about 7 minutes; drain. Light a grill for medium heat, about 375°F. Remove the chicken and pat dry. Thread 4 chicken chunks alternating with 3 sweet potato chunks on each of 4 metal skewers. Brush the kebabs with olive oil and sprinkle with a few pinches of Tunisian Fire Chef Salt. Grill until the chicken pieces are firm and the sweet potato is soft and browned, about 12 minutes, turning twice.
Tunisian Fire Pan-Roasted Salmon (for 4)
Coat a 1 1/2 pound piece of wild salmon with olive oil. Sprinkle the flesh side with 2 big pinches Tunisian Fire Chef Salt. Preheat an oven to 400°F. Heat a large oven-safe skillet over high heat. Brown the seasoned-side of the salmon, about 2 minutes. Turn the salmon and put the skillet in the oven. Roast until the fish barely breaks to gentle pressure, about 3 minutes per inch of thickness. Transfer to a serving platter, drizzle with orange or lemon juice and serve with citrus wedges.
Tunisian Fire Roasted Cauliflower (for 4)
Tuscan Herb Chef Salt Recipes
Preheat an oven to 425°F. Toss 1 large head of cauliflower, broken into florets, and 1 chopped small onion with 2 tablespoons olive oil and 3 big pinches Tunisian Fire Chef Salt. Arrange in a single layer on a rimmed sheet pan and roast until browned and tender, about 20 minutes, tossing halfway through. Scatter 1 tablespoon of chopped mint leaves overtop, if desired.
Tuscan Herb Garlic Chicken (for 4)
Break a head of garlic into cloves, and toss with extra-virgin olive oil in a roasting pan. Put a split chicken (about 3 lbs) in the pan, coat with oil and 3 big pinches Tuscan Herb Chef Salt. Roast at 425°F until nicely browned and the juices run clear (165°F internal temperature), about 45 min. Spritz with fresh lemon juice.
Tuscan Herb Pasta with Fresh Tomatoes (for 4)
Boil 12 ounces shaped pasta (farfalle or conchigle are good) until al dente. While the pasta cooks, core 1 pound ripe tomatoes and chop finely. Toss in a serving bowl with 3 big pinches Tuscan Herb Chef Salt, a ladle of pasta water, and 4 big swirls of extra-virgin olive oil. Drain pasta and toss with seasoned tomatoes and a handful of freshly grated Parmigiano-Reggiano.
Tuscan Herb Bistecca (for 4)
Cut a big, juicy lemon in half and squeeze one half over a 3 pound porterhouse steak. Drizzle with extra-virgin olive oil and 2 big pinches Tuscan Herb Chef Salt. Set aside for 1 hour. Light a charcoal grill (1 side high; 1 side medium-low). Sear the steak on both sides over high heat; move to low heat, cover grill, and cook to 130°F for medium-rare, about 15 min; rest 10 min before slicing. Squeeze the other lemon half over steak. Sprinkle with more Tuscan Herb Chef Salt and drizzle with more olive oil.
Tuscan Herb Lemon Vinaigrette (for 4 - 6)
Put a minced garlic clove, juice of 1/2 lemon, and a big pinch Tuscan Herb Chef Salt in a small bowl; set aside 5 minutes. Whisk in 5 tablespoons of your best extra-virgin olive oil. Store at room temperature for up to 24 hours, or refrigerate for up to 3 days. Whisk just before serving. Toss with fresh salad greens. Or use to marinate fish or chicken.