7 Item(s)

Set Descending Direction

Pan-Fried Wildwood Sea Bass

Sunday, February 9, 2014 8:48:00 AM Asia/Jerusalem

Pan-Fried Wildwood Sea Bass

This pan-fried Wildwood sea bass makes Valentine's Day a holiday for your heart with a main dish low in cholesterol and high in healthy fats. Flavorful sea bass fillets combine with garden-fresh spinach and a rich lemon sauce that gets its creaminess not from cream but from cashews, for a meal you can enjoy without guilt. Smoky Wildwood NakedSea salt, a blend of hand-harvested Dead Sea salt and smoked paprika, adds an extra layer of complexity.

For 4 servings of pan-fried Wildwood sea bass with creamy lemon-cashew sauce:


FOR THE SAUCE:
- 1/2 cup cashews
- 2 tablespoons lemon juice (juice from about 1/2 a lemon)
- 1/2 teaspoon lemon zest (zest from about 1/2 a lemon)
- 1/2 cup milk
- 1/4 teaspoon Wildwood NakedSea salt, plus more for serving
- 1 cup water

To presoak the cashews, cover with water and let sit for several hours, or cover with water and microwave for 2 minutes.

Blend the cashews in a high-strength blender with the lemon juice, the zest, the milk, the salt and half the water. Blend until smooth.

Transfer the sauce to a saucepan and bring to a gentle boil on the stove, stirring so that the sauce does not burn to the bottom of the pot. Add the remaining water until the sauce reaches a consistency you like. The sauce will get thicker as it sits.


FOR THE SPINACH:
- 10 oz (300 grams) fresh spinach, or however much you want for 4 servings

Roughly chop the spinach. Cover in boiling water and let sit (not on a flame) until the spinach is gently wilted.


FOR THE FISH:
- 4 sea bass fillets, bones and skin removed
- oil for cooking
Wildwood NakedSea salt

Heat a frying pan until very hot. Turn down the flame to medium high, add a small amount of oil and a sprinkle of Wildwood Naked Sea salt, and gently place the fillets into the pan (careful, the oil may spit). If not all the fillets fit, do this in two or more batches.

Let pan fry for 4 minutes on each side, or until the fish is just cooked through. Remove to a plate. The fish should have an attractive golden coat once done.

Alternately, the fish can be roasted in the oven without oil. To roast, preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Place the fish in a baking dish, top with a light sprinkle of Wildwood salt, and bake in the oven until cooked through, about 10 minutes.


TO ASSEMBLE THE DISH:
Pour some sauce on a plate, top with a small mound of spinach and finish with a fish fillet. Sprinkle a generous pinch of Wildwood NakedSea salt on top. Serve alongside extra sauce and Wildwood NakedSea salt.


Pan-Fried Wildwood Sea Bass


Liz Steinberg,
http://food.lizsteinberg.com

0 Comments | Posted in Recipes By Liz Steinberg

Pinfire Papaya Salsa

Saturday, January 25, 2014 10:46:05 PM Asia/Jerusalem

Jazz up your meal with this Pinfire papaya salsa and its exotic mix of flavors -- sweet, spicy, salty and sour, the four fundamental taste sensations that give Thai cooking its perfect balance. This condiment combines sweet papaya with a twist of lime and NakedSea's Pinfire, a mix of Dead Sea salt with fiery red pepper and zingy orange peel. It'll make your meal come alive in a way you won't quickly forget.

Try it as an accompaniment to chicken or a roasted white fish, eat it atop bread with a slice of gouda, or -- my favorite -- toss it with some garden-fresh leafy greens and olive oil for a fun salad.

 

NakedSea Pinfire Papaya Salsa

 

For about 1 cup's worth:

  • - 8 oz (250 grams) ripe papaya, cut into cubes 
  • - 2 tablespoons chopped green onion, plus more for garnish
  • - 2 tablespoons thinly chopped purple or white onion
  • - 2 teaspoons lime juice
  • - 1/2 teaspoon Pinfire NakedSea salt, or to taste

Combine all the ingredients, adding the Pinfire NakedSea salt gradually in order to adjust the salt and spice to your taste.

Depending how you're serving the the salsa, consider sprinkling a little extra green onion and Pinfire salt on top to garnish.

 

NakedSea Pinfire Papaya Salsa

 

Liz Steinberg,
http://food.lizsteinberg.com

0 Comments | Posted in Recipes By Liz Steinberg

Aurum gilded NakedSea chocolate toffee

Saturday, January 25, 2014 10:44:02 PM Asia/Jerusalem

Aurum gilded NakedSea chocolate toffee

 

Dazzle your friends with this festive toffee, topped with your favorite dark chocolate and the salt of kings -- NakedSea's Aurum, sparkling with 24-karat gold. Pistachios, one of the Middle East's most beloved nuts, add balance and depth to this decadent dessert.

 

You don't need a candy thermometer for this toffee, because it is made partially in the oven. However, an oven thermometer helps to make sure your oven is accurate and will help keep the toffee from burning.

 

Equipment that touches the toffee -- namely, the baking dish -- is preheated to keep from shocking the mixture, which could cause the butter to separate out. If your butter does separate from the sugar once poured into the pan, no worries; the hardened butter can be scraped off once the toffee is cold.

 

This recipe also works with: Moonstone NakedSea salt

 

For a 9x13 inch (22x33 cm) sheet of toffee, 3/8-inch thick:

 

1 cup packed dark brown sugar
1/2 cup butter, softened
1/4 teaspoon vanilla
1/4 cup pistachios, plus an extra 1 tablespoon for topping
1/2 cup chocolate chips or your favorite dark chocolate
1/2 teaspoon Aurum Naked Sea salt

 

Equipment: Saucepan, 9x13 inch baking dish (for thinner toffee, use a larger baking dish), sheet of parchment paper

 

Preheat oven to 375 degrees Fahrenheit (190 Celsius). Put a 9x13 inch baking dish into the oven to preheat.

 

Put the sugar and butter in a small saucepan on a medium flame. Heat, stirring regularly; the sugar and butter will begin to melt. Bring the mixture to a boil and let simmer gently for 2-3 minutes, stirring constantly, until butter and sugar fully incorporate into one another (the sugar will still be somewhat grainy). Stir in the vanilla.

 

Working quickly, remove the pan from the oven, and place the parchment paper into it, being careful not to burn yourself on the hot pan. Scatter the pistachios in the pan. Pour the liquid sugar on top, shaking the pan slightly to distribute into a layer.

 

Return the pan to the oven and let bake for about 15 minutes. The sugar should be visibly bubbling. If it starts to burn, turn down the heat.

 

Turn off the oven and remove the pan. Scatter the chocolate on top of the toffee, and return to the oven for about a minute so that the chocolate melts. Use a spatula to spread the chocolate into a more-or-less even layer on top of the toffee. Scatter 1 tablespoon chopped pistachios on the chocolate layer -- you can make patterns with the pistachio, or put it on only part of the toffee. Sprinkle Aurum NakedSea salt on top.

 

Let cool slowly to room temperature. Once cool, transfer the baking paper with the toffee to the freezer to harden for about 2 hours (depending what kind of chocolate you use, it may not harden at room temperature). Once the chocolate is hard, break the toffee into pieces.

 

Store in the refrigerator.

 

 

Aurum gilded NakedSea chocolate toffee

 
0 Comments | Posted in Recipes By Liz Steinberg

Vulcan Shakshuka

Monday, November 25, 2013 7:29:58 PM Asia/Jerusalem

Shakshuka is a brunch dish much loved in Israel. Brought over by immigrants from North Africa, classic shakshuka originated as spicy stewed tomatoes topped with eggs. In Israel, shakshuka has come to mean any number of vegetables or other things cooked in a pan, so long as the eggs remain on top -- anything from spinach to eggplant to Feta cheese stewed in tomatoes, or even in a cream sauce. Nearly every self-respecting cafe serves some variation of shakshuka, generally presenting it in a sizzling, personal-sized frying pan with good bread to sop up the sauce. 
 
Shakshuka hinges on proper tomatoes. While the dish is often made with fresh tomatoes, this recipe calls for canned because good, fresh, ripe tomatoes are likely to be out of season for many readers. Naked Sea salt's Vulcan blend, with its mix of red and black pepper, adds a vibrant heat to this piquant dish.
 
Vulcan Shakshuka
 
Serves 2-4:
 
1 medium onion
1 medium red bell pepper
4-6 fat garlic cloves
2 tablespoons oil
28-ounce (800-gram) can of diced tomatoes (or an equal amount of fresh, vine-ripened tomatoes)
1/2 teaspoon cumin
4 eggs
chopped fresh parsley and extra Pinfire Naked Sea salt for garnish
good bread for sopping up the sauce and egg yolks
 
Slice the onion and bell pepper into thin strips, and crush the garlic. On a medium flame, heat the oil in a frying pan - cast iron is great, but Teflon is also fine - and add the onions, pepper and garlic. Fry, stirring occasionally, until the vegetables soften and the onions become slightly translucent. 
 
Add the tomatoes and their juices into the pan, along with the cumin and the Pinfire salt. Stir, cover with a lid, and lower the flame to medium-low. Let simmer until the tomatoes are soft. Stir occasionally and check to make sure that all the liquid hasn't boiled off. Add up to 1/2 cup water to the tomatoes and stir, so that they have the consistency of a thick sauce. 
 
Arrange the sauce into a more or less even layer in the pan. Separate the eggs into whites and yolks. Pour the egg whites on top of the tomato sauce, and cover the pan with a lid. Let simmer until the whites are more or less set. Arrange the yolks on top, being careful not to break them. Cover again and let sit for about 30 seconds, until the yolks just start to take on a more opaque sheen (alternately, cook longer or don't bother to separate the eggs if you don't want the yolks to be liquid). Remove the lid immediately.
 
Remove from the flame. Sprinkle finely chopped fresh parsley and an extra few pinches of Pinfire salt on top to garnish. Serve alongside good fresh bread.
 
0 Comments | Posted in Recipes By Liz Steinberg

Triple Salt - Beet & Salmon Ceviche

Friday, November 22, 2013 5:48:38 PM Asia/Jerusalem

Three Salt Beet & Salmon Ceviche

Place bets on a layer of salt and roast in oven for about 15 min or until done
Remove and peel the beets -- cut into quarters -- garnish with Naked Sea Vulcan salt & Olive Oil
Place a layer of brown sugar onto a flat dish lightly cover the sugar with a thin layer of Naked Sea GreenSea Salt
Place a blocked piece of salmon upon it
Coat it with brown sugar and then cover that with more GreenSea Salt
Slice one of the larger beets paper thin and cut into small perfect circles -- garnish with Naked Sea LavaStone Salt Cumin & Olive Oil and mix by hand
After the salmon has had about 10 min to sit in the sugar and salt mixture -- dunk it into a cold ice water bath to remove most of the mixture -- a small amount should still remain on the fish after removing it from the ice bath. Softly pat dry the fish to remove excess water.
Arrange the plate with the previously prepared beets. Garnish with brown sugar add the salmon and a raspberry puree, aioli, sprouts & arugula leaves
Optional -- create a raspberry beat cream with nitrogen blend and garnish the dish with beet or raspberry fruit leather just prior to serving
https://nakedsea.com/shop/flavors/flavor-exotic/flavors-vulcan.html/
https://nakedsea.com/shop/flavors/flavor-exotic/flavors-greensea.html/
https://nakedsea.com/shop/flavors/flavors-decorative/flavors-lavastone.html/

0 Comments | Posted in Recipes By Udo Jansen

Pinfire Margarita

Friday, November 22, 2013 5:48:38 PM Asia/Jerusalem

Pinfire Salt Margarita
3-4 Large Ice cubes
One part José Currovo Gold Tequila
One part Triple Seq
One part lime juice
Chill a martini glass with Ice and water -- set aside
Shake the margarita
Pour out the ice water and rim the now moist chilled glass with Pinfire Naked Sea Salt
Pour the margarita into the glass
Garnish with a strip of lemon

Pinfire Naked Sea Salt adds a kick of orange and chili peppers to the salt around the glass elevating this drink to a true top shelf cocktail sure to astound your guests and astonish them with your unique approach that combines salty, sweet and hot into one amazing passionate flavor.
https://nakedsea.com/shop/flavors/flavor-exotic/flavors-pinfire.html/

0 Comments | Posted in Recipes By Udo Jansen

Vulcan Bloody Mary

Friday, November 22, 2013 5:48:38 PM Asia/Jerusalem

 

Vulcan Bloody Mary

Fill glass with 3-4 large ice cubes
Add One Part Mutti or other premium Tomato Juice
Add One Part Grey goose Vodka
Shake
Add One Celery Stick
Garnish With Naked Sea Vulcan Salt

Vulcan Naked Sea Salt transforms this traditional drink into a premium cocktail by replacing the standard black pepper and plain salt with our unique Vulcan mix that will tantalize your taste buds and bring everyone back for more.
https://nakedsea.com/shop/flavors/flavor-exotic/flavors-vulcan.html/

0 Comments | Posted in Recipes By Udo Jansen

7 Item(s)

Set Descending Direction