Archive for the Appetizers Category
Roasted Acorn Squash With Himalayan Salt
Roasted Acorn Squash With Himalayan Salt
This marvelous vegetable creation is good enough to do double duty as a side dish and goes perfectly with Chicken, Turkey, Beef, Ham and Pork! This is also a great addition to fall feasts such as Thanksgiving, lending unique salt flavor to a traditional vegetable dish.
Serves 4
Ingredients
- 2 large Acorn Squash, peeled, seeded, and cut into 3/4 inch cubes
- 1 medium carrot, peeled and cut into 1/2 inch cubes
- 1 small onion, peeled and chopped
- 2 tablespoons extra virgin olive oil
- 1/2 Teaspoon Rosemary
- 1/2 Teaspoon Himalayan Salt
- Ground pepper, to taste
Directions:
1) Preheat oven to 400°F.
2) In a medium mixing bowl, toss butternut squash, carrot, onion, Rosemary Finishing Salt, and olive oil together until evenly coated with oil and herb salt.
3) Season with pepper to taste; if you would like a stronger Rosemary flavor, you can add 1/2 tbsp fresh chopped Rosemary, or, for more salt and rosemary flavor, add more Finishing Salt, and mix that in as well.
4) Place evenly on a non-stick baking sheet and roast until tender, about 30-40 Minutes.
Serve hot with your choice of meat and a salad, or alone as a vegan appetizer!
Roasted Acorn Squash With Himalayan Salt
Himalayan Salt & Indian Black Pepper Squid
Himalayan Salt & Indian Black Pepper Squid
This simple, delicious recipe for fried, spiced squid is lightly coated in Himalayan Sea Salt and Indian Black Pepper. Everyone will love this on a hot summer’s day; simply serve with a fresh garden salad for a light, yet flavorful summer dish!
*Follow this up with Himalayan Salt Grilled Fruit Skewers (see recipe below or follow text link), the perfect finish to this great summer meal!
Prep Time: 20 Min. | Serves 4
Ingredients:
- 20 oz. squid
- 2 cup flour
- 2 cup corn flour
- 4 tbsp. Himalayan sea salt
- 4 tbsp. Indian Black Peppercorns
- 1 1/2 cups sesame or peanut oil
Directions:
1. Cut the squid tube to open up flat and remove any skin or tough inside bits. Cut across into 2cm wide strips and put aside.
2. Heat a small frying pan over high heat with no oil. Roast the peppercorns for a few minutes until they start to sizzle and pop, then remove from the pan and set aside. Add the Himalayan sea salt to the pan and cook over high heat until the salt has turned a grey colour then remove from heat.
3. Grind the salt and pepper mixture into a fine powder.
4. Heat a wok or deep frying pan with your choice of oil over high heat.
5. Combine equal amounts of cornflour and flour, in a plastic bag, with the salt and pepper mixture. Place the squid in the bag in small amounts, seal and shake until thoroughly covered in the spice mix. Shallow fry the squid in batches until just cooked, about 30 seconds.
6. Serve and eat while hot.
*This recipe also works great for scallops & octopus!
Himalayan Salt & Indian Black Pepper Squid
Salt Grilled Garlic Shrimp & Scallops
Salt Grilled Garlic Shrimp & Scallops
This is a quick, easy recipe that allows for more fun than work, using a Himalayan Salt Slab!
Ingredients:
- 1lb Shrimp (Shelled & Deveined)
- Garlic Powder (To taste)
- Parsley
- Paprika (To taste)
- 1/2 Cup Unsalted Butter
- Large Salt Grill Block
Directions:
1.) Heat your salt grill on your stove top or on a BBQ Grill to about 525-550 degrees.
2.) Lightly butter the salt grill (keep in mind, the more butter you use, the less salty your food will be)
3.) Place your shrimp & scallops on the salt grill
4.) Sprinkle with Garlic powder, Parsley & a touch of Paprika
5.) Cook shrimp & scallops on one side and then the other until done
Serve with rice & vegetables or your own choice of sides & enjoy!
Salt Grilled Garlic Shrimp & Scallops
Grilled Himalayan Salt Chili-Lime Chicken Kabobs
Grilled Himalayan Salt Chili-Lime Chicken Kabobs
This fabulous recipe makes a flavorful, spicy chicken that’s fun to eat!
Ingredients
- 3 tablespoons olive oil
- 1 1/2 tablespoons red wine vinegar
- 1 lime, juiced
- 1 teaspoon chili powder
- 1/2 teaspoon Paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Cayanne pepper to taste
- Freshly ground black pepper to taste
- 1 pound skinless, boneless chicken breasts, cut into 1” pieces
- Skewers
- Himalayan Salt Block
Directions
1. In a small bowl, whisk together the vinegar, olive oil, and lime juice. Season with paprika, garlic powder, cayenne pepper, chili powder, onion powder, and black pepper. Place the chicken in a bowl or shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator for at least 1 hour.
2. Heat salt grill to 550 degrees. Thread chicken onto skewers & discard the remaining marinade.
3. Lightly oil the salt block. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.
Grilled Himalayan Salt Chili-Lime Chicken Kabobs
Himalayan Sea Salted Fresh Fruit Salad
Himalayan Sea Salted Fresh Fruit Salad
A sweet & salty fruit salad that’s perfect for any summer occasion, this easy to prepare dish adds a cool, fruity burst of flavor to finish off any summer meal with gourmet flare!
Serves 12
Ingredients:
- 1 Seedless Watermelon, cut into 1″ chunks
- 1 Pineapple, cut into 1″ chunks
- 1 Honeydew melon, cut into 1″ chunks
- 1 Canelope, cut into 1″ chunks
- 2lbs Fresh Cherries, pitted & cut into halves
- Fine Grain Himalayan Sea Salt to taste
Directions:
1. Mix fruit together in a large serving bowl & sprinkle with Himalayan Sea Salt to taste.
2. Chill in freezer for about 20 min., stir well once at 10 min.
3. Serve chilled.
Note: You can also stick toothpicks in the chunks of fruit & serve as appetizers!
Himalayan Sea Salted Fresh Fruit Salad
Best Homemade Potato Chips Ever
Best Homemade Potato Chips Ever
Set these tasty potato chips out as appetizers at your next dinner gathering or family movie night and watch them disappear! Pre-baking of the potatoes ahead of time makes this a quick gourmet treat with just the right amount of salty flavor!
Serves 4
Ingredients:
- 6 Large potatoes
- Canola Oil
- Himalayan Salt Block
Directions:
- Bake the potatoes until they are soft, yet still firm enough to slice, refrigerate until cool. This step can be performed the day before you intend to cook them, to save time.
- Heat salt block until hot; about 400 degrees or until butter sizzles on the block.
- Meanwhile, cut potatoes into slices about 1/4″ thick.
- Once the grill is hot, apply a thin layer of Canola Oil to the salt block with a brush, adding a touch of butter as well.
- Place potatoe slices on the salt block and cook until the bottom side is golden brown, then repeat until both sides of the potato slices are brown. (Do not turn the slices over until one side is browned, this ensures that your slices don’t crumble and fall apart on the grill.)
- Serve hot with ketsup or cocktail sauce & enjoy!
Best Homemade Potato Chips Ever
Himalayan Salt Grilled Lobster Tails
Himalayan Salt Grilled Lobster Tails
Our delicious Himalayan Salt Grilled Lobster Tail recipe is a gourmet treat for special occasions such as Christmas, Birthdays, Anniversaries and any occasion you want to serve a special dish with a unique & fabulous presentation!
Ingredients:
- 2 Whole Lobsters
- Chopped Parsley
- Chopped Onion
- Himalayan Fine Grain Sea Salt
- Pepper
- 1 Stick of Butter (softened)
- 1 cup of Brandy
- 1 Himalayan Salt Grill (preferably 2″ x 8″ x 12”)
Directions:
1. Cut the lobsters into equal halves down the center of the back. Remove the inside parts and place them in a small bowl. Cut off the tail halves.
2. Dip the tails in vegetable or canola oil and place on the heated salt grill. Allow to cook until done.
3. In the meantime, add ½ a stick of softened butter, parsley, chopped onion, 1tsp Himalayan Salt, and ½ tsp pepper to the contents of the bowl. Work together well to form a stiff paste.
4. Once lobster is done, smooth equal portions of the paste onto the tops of the tails while still on the salt plate. Allow the butter to commence melting.
5. Remove the salt plate from heat. Allow to cool for a few minutes, then sprinkle with Brandy and serve hot immediately.
Presentation Tip: You may light the brandy with a match if you like & serve immediately while flaming. (*Caution: Be very sure that the brandy is only sparingly applied to the tops of the tails with none running off the edges onto the salt grill, as this could result in damage to the block; cracking, breaking etc.)
Himalayan Salt Grilled Lobster Tails
Homemade Whole Wheat Soft Pretzels w/ Himalayan Sea Salt
Homemade Whole Wheat Soft Pretzels w/ Himalayan Sea Salt
These delicious, homemade pretzels are the perfect appetizer for parties and also make a wonderful late night snack!
Makes 12
Ingredients:
- 3 cups whole wheat flour, add extra if needed
- 1 package fast rise yeast
- 1 tsp. Fine Grain Himalayan Sea Salt
- 1 1/3 cup warm water (125 to 130 degrees F)
- 3 tbsp. Canola oil
- 1 tbsp. honey
- 1 egg white, slightly beaten
- Sesame Seeds
- Course Grain Himalayan Sea Salt
Directions:
1. Mix 2 cups flour, dry yeast and salt in a large bowl. Stir in water, oil and honey and beat until smooth. Mix in enough remaining flour (extra if needed) to make dough easy to handle.
2. Turn dough onto a lightly floured surface and knead about 5 minutes or until smooth and elastic. Cover and let rest for 10 minutes.
3. Heat oven to 400 degrees F and Grease a cookie sheet.
4. Divide dough into 12 equal parts. Roll each part into a rope about 17 inches long. Twist each rope into a pretzel shape and place on the cookie sheet. Brush pretzels with egg white and sprinkle with coarse sea salt and sesame seeds.
5. Bake about 15 minutes or until pretzels are golden brown and crust is crisp. Immediately remove from cookie sheet to wire rack.
6. Serve warm with your choice of mustard.
Homemade Whole Wheat Soft Pretzels w/ Himalayan Sea Salt
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