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Many of our artisan producers have local recipes that use the products they create. We will be rotating these recipes and many more on this page for you to enjoy. If you have your own favorite recipes and you would like share with your fellow gourmet cooks, please send them to us and we would be delighted to post them on this page. We also invite you to join our mailing list family so we can periodically share news and recipes with you. Simply enter your e-mail address at the bottom of this page and we'll sign you up.

 

Avocado Gazpacho

Ingredients:

2 avocados, pitted and peeled

1/2 English cucumber, peeled and chopped

4 green onions, green party only, chopped

2 cups low-sodium chicken broth or vegetable broth

Juice of 1 lime

1 jalapeño pepper, seeded and coarsely chopped

1 clove garlic, coarsely chopped

1/8 teaspoon ground cumin

1/8 teaspoon paprika

½ teaspoon Caravel Gourmet Hawaiian Alaea Red Salt

4 slices sourdough bread, sliced, cut into triangles and toasted

Cilantro sprigs (optional)

 

Puree everything but the bread in a blender until very smooth, 2 to 3 minutes, stopping to scrape down sides once or twice.

 

Cover with plastic wrap directly onto the gazpacho and refrigerate for 2 – 6 hours.

 

Puree again just before serving, adding a little cold water if needed to thin the soup. 

 

Serve with toast and sprinkle with Caravel Gourmet Hawaiian Alaea Red Sea Salt for a stunning and delicious presentation

 

 

 

 

 

 

 

 

 

South-of-the-Border Bacon and Eggs in a bread bowl

2 slices pork bacon, chopped
1/2 cup chopped onion
4 cups (6 ounces) spinach, thick stems removed, chopped
5 large eggs, lightly beaten
2/3 cup part-skim ricotta cheese
6 tablespoons grated Parmesan cheese
1/2 teaspoon dried oregano
1 ½ teaspoon Caravel Gourmet Smoked Bacon Chipotle Sea Salt
2 Sourdough Bread Bowls

 

Preheat oven to 350ºF. Line a baking sheet with foil.

 

Cook the chopped bacon in a large skillet until crisp, 5 to 7 minutes. Remove to paper towels to drain. Pour off all but 1 teaspoon of the fat. 

 

Add the onion and cook until soft and golden, 4 to 6 minutes. Add the spinach, cover, and cook until wilted, 2 to 3 minutes, stirring spinach from bottom to top once or twice. Drain off any excess water and transfer the mixture to a mixing bowl. 

 

Add beaten eggs, bacon, ricotta, 3 tablespoons of Parmesan, oregano, Caravel Gourmet Smoked Bacon Chipotle Sea Salt.  Stir until just combined.

 

Cut out the tops of both Sourdough Bread Bowls as if making jack-o’-lanterns out of pumpkins. Remove bread from inside, leaving about a 1/2-inch shell of crust. Save or freeze the bread, including the top crust, for another use, such as bread crumbs or croutons. Place bread bowls on prepared baking sheet.

 

Scrape filling into bread bowls and sprinkle with remaining 3 tablespoons of Parmesan.

 

Bake, without the top crust of bread, until filling is set and a toothpick inserted in the center comes out clean, 45 to 55 minutes. Let cool 10 minutes before serving. Using a serrated knife, cut each bowl into 3 wedges, like a peace sign.

 

 

 

 

 

 

 

 

 

 

Chicken with Citrus Fennel au Gratin

 

12 ounces boneless, skinless chicken thighs, cut into bite-size pieces

8  mushrooms, quartered

1 tablespoon olive oil

½ teaspoon Caravel Gourmet French Citrus Fennel Sea Salt

3 green onions, chopped

4 tablespoons butter

6 tablespoons all-purpose flour

2 cups 2 percent milk

1 cup half-and-half

2 tablespoons chopped fresh thyme, or 1 ½ teaspoons dried thyme

3 tablespoons grated Asiago cheese

1 cup bread crumbs

 

Preheat oven to 400°F

 

Move oven rack to top third of oven.

 

 

Mix chicken and mushrooms in a large roasting pan.

 

 

Drizzle with olive oil and sprinkle with Caravel Gourmet French Citrus Fennel Sea Salt.

 

 

Toss to coat evenly. Roast in top third of oven, turning once or twice, just until chicken is no longer pink, 5 to 8 minutes. Scrape into a ½ quart shallow baking dish.

 

 

Reduce oven temperature to 350°F. 

 

Melt butter in a medium saucepan over medium heat. Stir in flour and cook until golden, 2 to 3 minutes. Gradually whisk in milk until smooth. Whisk in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Gradually whisk in half-and-half until smooth and bubbly. Cook until thick, like gravy, about 2 minutes. Stir in thyme and pour over chicken mixture.

 

 

Sprinkle bread crumb mixture evenly over top and bake until bubbly and golden, about 35 minutes.

 

 

 

 

 

 

Savory Cheese Dip

Ingredients:

 

2 cups (8 ounces) grated sharp Cheddar

1 tablespoon cornstarch

1 can (12 ounces) evaporated milk

1 cup drained diced tomatoes

1 teaspoon Caravel Gourmet Garlic Medley Sea Salt

1 loaf, crusty French bread, cubed

 

 

Place the cheese, Caravel Gourmet Garlic Medley Sea Salt and cornstarch into a saucepan and toss to combine. 

 

 

Add ¼ cup of the evaporated milk and cook over low heat, whisking constantly until the cheese has melted, about 10-15 minutes.  Add evaporated milk as necessary to thin out the dip

 

Fold in the drained tomatoes. Remove the pan from the heat and serve the dip immediately with the bread cubes.

 

 

 

 

 

 

 

Shrimp de Jonghe

 

Ingredients:

12 jumbo shrimp, peeled and devined

½ cup canola oil

10 cloves garlic

1 teaspoon Caravel Gourmet French Harvest Sea Salt

1 stick unsalted butter

1 large lemon, zested and juiced

Chopped fresh Italian parsley leaves for garnish

 

Put the shrimp in a large baking dish.


Combine the canola oil, garlic cloves and Caravel Gourmet French Harvest Sea Salt in a food processor and process until the garlic turns into a paste.

 

 

 

Pour this mixture over the shrimp and let them marinate for 30 minutes.

Strain the shrimp from the marinade.

 

 

 

Melt 1 tablespoon of the unsalted butter in a sauté pan on medium-high heat.

 

Cook the shrimp on both sides until they are just cooked through, about 2 minutes per side. (They can be left slightly undercooked since they will cook longer in the butter sauce.) Transfer the shrimp to a plate.
 

Melt the butter in a large sauté pan over medium heat. Add the lemon zest & juice and cook for about 30 seconds.  Add the shrimp and cook, tossing once, for about 1 minute.  Finish with the parsley and adjust seasonings if necessary.

 

 

5 Pepper Frittata with Sausage

 

4 ounces sweet Italian sausage (about 1 large link)

2/3 cup chopped red bell pepper

8 large eggs

¼ cup milk, any type

1 tablespoon chopped fresh parsley

1 teaspoon Caravel Gourmet 5 Pepper Sea Salt

¾ cup shredded part-skim mozzarella

¼ cup grated Parmesan

1 small loaf, French bread, sliced

 

If using link sausage, squeeze meat from casing into a 10-inch nonstick skillet.

 

Cook sausage over medium heat until browned all over, about 5 minutes, breaking up meat with tongs and a wooden spoon.

 

Remove to a plate. Add bell pepper to skillet and cook, stirring often, until soft, 3 to 5 minutes.

 

In a medium bowl, beat eggs, milk, parsley, Caravel Gourmet 5 Pepper Sea Salt.

 

Stir until blended. Stir in half of the mozzarella and half of the Parmesan

 

Add sausage back to skillet, and pour egg mixture over top. Reduce heat to medium-low and cook for 2 minutes, gently scraping the bottom of the pan to loosen the eggs.

 

Cover and cook until eggs are set on the bottom but the top is still wet, another 6 to 8 minutes.

 

Meanwhile, preheat the broiler and set the oven rack to the top third of oven. Set bread slices on a baking sheet and broil until golden brown, 1 to 2 minutes per side. Remove.

 

Scatter remaining cheeses over top of egg mixture and transfer pan to broiler. Broil until top is set, puffed, and lightly browned, about 1 minute. Cut into wedges.

Serve with toasted bread.

 

 

 

 

 

 

Grilled Salmon with Lime and herb butter

 

Ingredients for the butter: 

1/4 lb. (8 Tbs.) unsalted butter, softened to room temperature 
3 Tbs. finely chopped fresh cilantro 
2 tsp. fresh lime juice 
1 tsp. coriander seeds, lightly toasted and coarsely ground 
3/4 tsp. freshly grated lime zest 
1/2 tsp. Caravel Gourmet Lime Sea Salt 
1/2 tsp. crushed red pepper flakes 
1/4 tsp. Caravel Gourmet Smoked Garlic Sea Salt

 

Ingredients for the salmon: 


1-1/2 Tbs. olive oil; more for brushing the grill 
Four to six 1-1/4-inch-thick salmon steaks (6 to 8 oz. each) 
1 tsp. Caravel Gourmet Himalayan Pink Salt, fine  


Beat the butter in a small bowl with a spoon to loosen it

 

Mix in the remaining ingredients separately until they’re evenly distributed and add to butter

 

Scrape the butter onto a sheet of parchment or plastic wrap and roll it into a neat log, using the parchment or plastic as a guide. Twist the ends and refrigerate the butter until firm, about 1 hour. Keep the butter chilled until ready to use.

 

Clean and oil the grates on a gas grill and heat the grill to medium high, or prepare a medium-hot charcoal fire.

 

Meanwhile, generously coat both sides of the salmon with the oil and season both sides with salt.

 

Let the salmon sit at room temperature for 15 minutes (while the grill heats)

 

Grill the salmon steaks directly over the heat source (covered on a gas grill, uncovered on a charcoal grill), without touching, until they have good grill marks, 2 to 4 minutes.

Flip the steaks and grill until the second sides have good grill marks and the fish is done to your liking, another 2 to 4 minutes. (Check for doneness by slicing into one of the thicker pieces.)

 

When the salmon is nearly done, remove the butter from the refrigerator and slice it into thin rounds.

 

Remove salmon from grill and top each steak with two rounds of butter.

Serve immediately.

 

Spicy Black Bean Dip

 

Ingredients:

¾ cup chopped onions

3 tablespoons chopped bacon

1 large clove garlic, minced

½ teaspoon dried thyme

½ teaspoon dried oregano

1 can (28 ounces) whole plum tomatoes, juice reserved

3 cups cooked or canned small black beans, rinsed and drained

¼ teaspoon Caravel Gourmet Smoked Bacon Chipotle and Habanero Sea Salt

1/8 teaspoon ground black pepper

1 hunk of fresh French bread or baguette, about 3” long

2 tablespoons butter, melted

1 tablespoon chopped fresh parsley

 

Preheat oven to 375ºF.

 

Cook onions and bacon in a large skillet over medium-low heat until onions are soft and bacon is nearly crisp, 8 to 10 minutes.

 

 

Stir in garlic, thyme, and oregano and cook for 2 minutes.

 

 

Add drained tomatoes, breaking them up with a wooden spoon against side of pan. Stir in half of tomato canning liquid and simmer until slightly thickened, about 20 minutes.

 

 

Remove from heat and stir in beans, Caravel Gourmet Smoked Bacon Chipotle and Habanero Sea Salt and pepper. Scrape into a shallow 1 1/2-quart baking dish.

 

 

 Tear hunk of bread into pieces and pulse in a food processor to coarse crumbs (about 1 cup). With motor running, slowly drizzle in melted butter. Add parsley and pulse to mix.

 

 

Scatter crumbs evenly over beans and bake until crumbs are golden, 20 to 25 minutes.

 

 

Serve warm with pita chips or tortilla chips

 

 

 

 

 

 

 

 

 

Habanero Crab Cakes

Ingredients:

3 tablespoons butter

¼ cup each: diced red and green pepper

¼ cup sliced green onion

1 pound flaked crabmeat

1 egg

1 tablespoon each: mayonnaise, lemon juice and Dijon mustard

½ cup dry bread crumbs

2 teaspoons Caravel Gourmet Habanero Sea Salt

 

Melt 1 tablespoon butter and sauté peppers and onion until crisp-tender.

 

 

In a large bowl, combine crabmeat, sautéed vegetables, egg, mayonnaise, lemon juice, mustard, bread crumbs and Caravel Gourmet Habanero Sea Salt.  Mix well.

 

 

Form into 8 patties.  Chill for one hour to let set-up.

 

 

To cook:  heat remaining 2 tablespoons butter in a heavy skill.  Cook on low heat until browned and cooked through.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Curry Seasoned Halibut

2 halibut fillets (about 16 oz)

juice of one lime
2 T Dulcet Madras Curry Spice & Rub

 

1. Squeeze the fresh lime juice onto both sides of the halibut fillets, shake off excess juice.

2. Place the rub on a plate and dredge the halibut in the rub.

3. Place the halibut on a hot grill. Grill for approximately 7-8 minutes per side or until just cooked through.

4. Serve with sauteed spinach, steamed rice and mango salsa.

Mango Salsa: one ripe mango diced, 1/8 t chopped fresh ginger, 1 1/2 t fresh lime juice, 1/8 t lime zest, 1/2 t chili powder. Mix ingredients together at least 30 minutes before serving.
Serves 2


Steamed Mussels with Belgian Beer 

Put fresh mussels into pot, pour over beer, sprinkling of Xroads Philippine Sea Salt and ground Lampung Black Pepper. Cover and put over high heat. When mussels are open, put onto plate, pour over juices and serve with crusty bread. enjoy!


Creole Puff Pastries

2 T Trampetti Extra Virgin Olive Oil
1 c finely chopped onion
1/2 lb ground sirloin
5 t Dulcet Creole Cooking Spice & Rub
1/4 c finely chopped parsley
1/4 c sundried tomatoes in oil, strained & chopped
1 lb Puff Pastry
1 egg, lightly beaten

1. Sauté onion in olive oil until golden brown.

2. Add the ground beef and cook until browned.

3. Remove from heat and drain off any excess oil.

4. Add 4 1/2 t of the Dulcet Creole Spice (reserving 1/2 t for sprinkling), the parsley and the sundried tomatoes to the beef.

5. Set aside to cool.

6. Roll out the puff pastry.

7. Use a 2 3/4 inch round fluted pastry cutter to create rounds, re-roll trimmings and cut to make 25-30 rounds.

8. Place 1 1/2-2 t of the beef mixture in the center of each round.

9. Fold the rounds in half and pinch together.

10. Place crescents on parchment covered baking sheet.

11. Use a pastry brush to brush egg on each pastry.

12. Use remaining 1/2 t Dulcet Creole Cooking Spice & Rub to sprinkle on top of each pastry. 

13. Bake pastries in a 400 degree oven for 10-15 minutes or until puffed and golden brown.

From our test kitchen: Pastries can be made ahead up and refrigerated. Remove from frig, brush with egg, sprinkle with spice & bake.


Moroccan Lamb Stew

2 lbs boneless leg of lamb, trimmed of fat & 
cut into bite sized pieces
3 T Colli Etruschi Extra Virgin Olive Oil
1 T butter
2-3 T Dulcet Moroccan Cooking Spice & Rub
1 Lg onion, diced
1-14.5 oz can diced tomatoes
1/3 c currants or raisins
1-15.5 oz can garbanzo beans, drained
zest of one lemon & 1 T fresh lemon juice
fresh cilantro, chopped
fresh mint, chopped

1. Combine 2 T olive oil and 2 T of the Dulcet Moroccan Cooking Spice & Rub and the prepared lamb. Place in glass dish and marinate for at least one hour. 

2. Place the remaining T of olive oil and the butter in a heavy enameled dutch oven over med high heat.

3. Add the diced onion and sauté until browned.

4. Place the marinated lamb in a large frying pan over med high heat and fry until lightly browned.

5. Once the lamb is browned, add it along with its cooking liquids, the tomatoes with their juice and 1 c water to the to the onions.

6. Bring to a boil and then reduce the heat to a simmer, cover the pot and cook for 1 hour.

7. After the hour of cooking, add the currants or raisins, garbanzo beans, lemon zest & juice, cook until heated through adding the additional T of the Dulcet Moroccan Cooking Spice if desired.

8. Serve over steamed cous cous, rice or quinoa and garnish with the fresh cilantro & mint.
Serves 4

 

Etouffe

1/4 c all purpose flour
2 T Colli Etruschi extra virgin olive oil
1/4 c butter
1 large onion, finely chopped
1 c celery, finely chopped
1 bell pepper, finely chopped
2 T Dulcet Creole Cooking Spice & Rub
2 c vegetable stock
1 bay leaf
1-14.5 oz can diced tomatoes
2 T fresh lemon juice
2 T fresh parsley, chopped
2 lbs rock shrimp or crawfish

1. Place the flour in a dry frying pan over medium heat and toast until golden brown, stirring occasionally to prevent burning, approx 15 minutes.

2. Heat the vegetable stock over medium low heat in a separate pot.

3. In a heavy pot, melt butter over medium heat, add the olive oil.

4. When the flour is golden, whisk it into the butter and olive oil until smooth.

5. Continue to cook this mixture over medium heat, stirring often, until it turns the color of peanut butter.

6. Add the finely chopped vegetables, the Dulcet Creole Cooking Spice & Rub and cook until vegetable are softened. A little stock may need to be added at this point to prevent burning.

7. Once the vegetables are soft, slowly whisk in the remaining stock.

8. Add the diced tomatoes, bay leaf and keep at a low simmer until it thickens into a silky gravy texture.

9. Add the shrimp or crawfish, the lemon juice and the parsley and cook for 5 minutes or until the shrimp are just cooked through.

10. Serve over steamed rice.
Serves 4


Barbecue Rub

Combine the following ingredients and rub onto ribs, roasts, or steaks before barbecuing.

1/4 cup firmly packed Heritage Palm Brown Sugar 
1/4 cup Pimenton de la Vera Sweet Paprika 
4 Tbsp ground Hickory-Smoked Maine Sea Salt
2 teaspoons garlic powder 
2 teaspoon onion powder 
2 teaspoon celery seed 
1 teaspoon cayenne pepper


Creole Oven Baked Potato Fries

4 medium sized white potatoes
2 T Trampetti Extra Virgin Olive Oil
2 t Dulcet Creole Cooking Spice & Rub

1. Wash and cut the potatoes into " thick fries.

2. Rinse well with ice cold water.

3. Pat dry with paper towels.

4. Toss potatoes with olive oil and the Dulcet Creole Cooking Spice.

5. Place potatoes on a large non stick baking sheet.

6. Cover with foil and bake in 475 degree oven for 15 minutes.

7. Remove foil, toss potatoes to prevent sticking.

8. Cook potatoes uncovered for an additional 15 minutes.
Serves 4


Butternut Squash with Moroccan Spice

4 c butternut squash, cubed
1 onion, coarsely chopped
2 T Colli Etruschi Extra Virgin Olive Oil 
2 T Dulcet Moroccan Spice
1 c tomatoes, diced
1 c veggie stock
2 T fresh lemon juice
1 T of each fresh mint, parsley & cilantro, chopped

1. Place a dutch oven over medium heat, add olive oil.

2. Add the onion and sauté until translucent, approx 5 minutes.

3. Add the Dulcet Moroccan spice and sauté. 

4. Add the tomatoes, stock and lemon juice and bring to a boil.

5. Add the butternut squash, cover and simmer for 15-20 minutes.

Serve over couscous, garnish with fresh herbs.
Serves 4


Guacamole with crab and nut oils 

4 avocados 
A bag of tortilla chips 
6 tbsp of La Tourangelle roasted hazelnut oil 
6 tbsp of La Tourangelle roasted walnut oil 
Mayonnaise 
1/2 Lb of fresh crab meat 
Crushed hazelnut 
Halen Mon Sea Salt, pepper 
2 tbsp Maletti balsamic vinegar 
Tabasco

Cut your avocados in half and remove the pit. Peal the half avocados. Mix the avocado with La Tourangelle roasted walnut and hazelnut oil, balsamic vinegar and some drops of Tabasco. Salt and pepper.

Serve your guacamole in small bowls garnish with tortilla chips.

If desired, mix the meat crab with mayonnaise. Place the crab meat on top of guacamole and sprinkle crushed hazelnut on top. 
Serve it fresh.

 

 

 

 

Salt Encrusted Whole Fish

Ingredients:

2 tablespoons coriander seeds

1 tablespoon black peppercorns

1 teaspoon fennel seeds

1 3-pound cleaned scaled whole fish (such as whitefish or salmon), fins removed

1 cup thinly sliced, red onion rings

1 lemon, thinly sliced into rounds

2 large egg whites

1/4 cup water

6 cups, Caravel Gourmet Himalayan Pink Salt, coarse

Extra-virgin olive oil

Lemon wedges and chopped cilantro

 

Preheat to 450°F; position rack in center of oven

 

Line large rimmed baking sheet with foil, leaving a generous overhang

Combine first 3 ingredients in small skillet

Toast spices over medium heat about 9 minutes, stirring frequently, Cool spices

Coarsely crush spices in mortar with pestle or in heavy re-sealable plastic bag with mallet

Rinse fish inside and out; pat dry.

Sprinkle all of spice mixture in fish cavity.

Stuff with onion and lemon slices.

Whisk egg whites and water in large bowl to blend Add Himalayan Pink Salt and stir until salt is evenly moistened

Spread 2 cups Himalayan Pink Salt mixture in 4-inch-wide, 12-inch-long strip (or use more to equal length of fish) on prepared sheet

Place fish on Himalayan Pink Salt

Cover fish completely with remaining Himalayan Pink Salt mixture, pressing to seal

Bake fish 25 minutes. Let stand in crust 10 minutes

Using large knife, wrap crust sharply to crack. Brush Himalayan Pink Salt from fish

Cut into portions, top with chopped cilantro and serve with extra-virgin olive oil and lemon wedges alongside.




 

 

 

 

Grilled Tomatoes

 

8 Roma tomatoes, cored and halved crosswise 
1 Tbs. extra-virgin olive oil 
½ cup Balsamic Vinegar, reduced to 3 tablespoons

Caravel Gourmet French Fleur de Sel Sea Salt

 

In a sauce pan, add ½ cup balsamic vinegar.  Simmer slowly until reduced by half.

 

Prepare a medium-high gas or charcoal grill fire.

 

Brush the cut sides of the tomatoes with the olive oil.

 

Grill the tomatoes cut side down until charred, 2 to 3 minutes.

 

Transfer to a platter, cut side up.

 

Drizzle the tomatoes with the balsamic vinegar reduction and sprinkle with Caravel Gourmet French Fleur de Sel Sea Salt to taste.

 

Serve immediately with crusty French baguette

 

 

 

 

 

Zesty Deviled Eggs

 

 

12 hard-boiled eggs, peeled and sliced lengthwise
1/2 cup mayonnaise
3 pieces bacon (fried until crispy, then minced finely)
3/4 teaspoon Caravel Gourmet Ghost Pepper Sea Salt
1 1/2 teaspoons Dijon mustard
1 teaspoon ground horseradish
1/4 teaspoon Worcestershire sauce
Paprika for garnish

 

 

Cut eggs, length wise and remove egg yolks.


Add mayonnaise, mustard, Caravel Gourmet Ghost Pepper Sea Salt, bacon and Worcestershire sauce


Stir until well blended


Fill egg halves with mixture.


Dust with paprika


Refrigerate at least an hour to allow flavors to blend.

 

 

 

 

Quick Baked Potatoes in a salt crust

 

6 large baking potatoes
3 tablespoons olive oil
5 tablespoons Caravel Gourmet French Grey Sea Salt, coarse grind
Toppings
3 tablespoons chives, chopped (divided into 6)
6 teaspoons sour cream
6 teaspoons butter
Caravel Gourmet Swedish Citrus Flake Sea Salt

 

Heat oven to 450 degrees

Rinse potatoes, and pierce several times with a fork
Place on a microwave-safe plate; cover with damp paper towels
Microwave on HIGH for 8 to 10 minutes
Place potatoes in a large jelly-roll pan

Drizzle with olive oil, and generously sprinkle evenly with Caravel Gourmet French Grey Sea Salt, turning to coat
Bake at 450° for 20 minutes or until tender, turning after 10 minutes

Serve with butter, sour cream and chives.

Sprinkle with Caravel Gourmet Swedish Citrus Flake Sea Salt

 

 

 

 

Sweet and Smokey Potato Wedges

 

 

Ingredients:

6 potatoes, large, cut into wedges
1/4 cup olive oil
2 Tablespoons honey mustard

1 Tablespoon honey
Caravel Gourmet Smoked Alderwood Sea Salt, coarse grind
Cracked black pepper

Preheat oven to 200 degrees


Place wedges in a large bowl

In a separate bowl, combine olive oil, honey mustard, honey, Caravel Gourmet Smoked Alderwood Sea Salt and cracked pepper.
Pour over potato wedges

Mix to coat
Place wedges on baking paper lined baking tray.
Bake for 1 hour tossing about 4 times.
Remove when wedges are golden.

 

 

 

 

Grilled pineapple with Hawaiian Black Lava Sea Salt

 

Ingredients:

1/4 cup honey                            

1/4 cup fresh lime juice
          1 tablespoon lime zest
          2 tablespoons orange juice
          1 large ripe pineapple, peeled and cored, cut into spears

Caravel Gourmet Hawaiian Black Lava Sea Salt
          1/4cup minced fresh mint

 

Mix honey, juices and lime zest together

Brush pineapple spears generously with honey mixture

Grill until pineapple is charred, about 5-10 minutes

Sprinkle finished product with Caravel Gourmet Hawaiian Black Lava Sea Salt

Top with fresh mint and serve while still warm

 

 

 

HIMALAYAN SALT BRICK RECIPES

 

Smoked Bacon Chipotle Steak

             

½ cup Caravel Gourmet Smoked Bacon Chipotle Sea Salt, coarse grind

                        Olive oil

                        Worcestershire sauce

 

Brush both sides of a New York, Rib eye or T-bone with olive oil, drizzle with Worcestershire sauce and sprinkle Caravel Gourmet Smoked Bacon Chipotle Sea Salt, coarse grind, on both sides

Allow steak to rest for 20 minutes at room temperature while heating the Himalayan Salt Brick on low for approx. 20 minutes.

After 20 minutes, raise temperature on salt brick to high and brush with olive oil  

Grill steaks on both sides to create a great crust

Cook steak to an internal temperature of 120-125F for rare, 130-135F for medium-rare, or 140-145F for medium. 

Let steak rest for approx. 10 minutes after removing from salt brick