Current Recipes:
Roasted Potatoes Buried in Sea Salt
Ingredients:
4 young cucmbers, sliced thick
2 carrots thinly sliced
4 stalks celery, sliced
1/3 cup brown sugar
3/4 cup vinegar
1, 1/2 table spoons of 'alaea sea salt
1 cup water
1/4 pound smoked salmon
Preparation:
- Combine sugar, vinegar, salt, and water.
- Boil the mix then pour it over the sliced vegetables.
- Then cool the mix by refrigerating overnight.
- Add thin slices of smoked salmon before serving.
Hawaiian Beef Jerky
Ingredients:
1 lb. Lean beef, thinly sliced
1 tb. 'Alaea Sea Salt
1 ts. Ground Ginger (powder ok)
1/2 ts. Cayenne pepper
1 clove garlic, crushed
1/4 cup crushed pineapple
1/4 cup soy sauce
2 tb. brown sugar
Preparation:
- Add 'Alaea, ginger, pepper, sugar, cayenne pepper, garlic,
pineapple and blend.
- Lay strips of beef in a container and base with sauce; cover in airtight container.
Place in fridge, shaking container ocasionaly for even flavor. (at least 10 hours)
- Dehydrate the strips for two days.
- Keeps forever, this really is the best snack and party food around.
Ingredients:
1 4-5 pound pork butt or pork shoulder roast
1 tablespoon of 'Alaea Sea Salt
4-5 Bananas, (whole and unpeeled)
ti leaves or aluminum foil
Preparation:
- Preheat oven to 325 degrees F
- Rub meat with 'Alaea sea salt. Place whole bananas, unpeeled, on top
of the meat. Wrap in ti leaves or foil
- Bake until done- about 40 minutes per pound
- Discard ti leaves and bananas. Carve pork and serve
Ingredients:
3 pd. Maui Onions (sliced)
3 Tbs. Hawaiian Salt
4 cups Granulated Sugar
2 cups Champagne Vinegar
1 ½ Tsp. Cloves
1 Bay Leaf
Preparation:
Sprinkle the onions with salt and mix well; let stand for 1 ½ hours, then rinse and pat dry.
Place the sugar, vinegar, and spice in a non-corrosive saucepan. Bring to a boil, reduce heat and simmer for about five minutes, then add the onions. Return to a boil, skim, and again reduce the heat to a light simmer and cook for 2 to 2 ½ hours or until the syrup is thick and the onions are golden brown.
Ladle the mixture into hot sterilized jars then seal. The
Marmalade is ready to eat immediately.
Roasted Potatoes Buried in Sea Salt (6 servings)
Try using red new potatoes or small yellow potatoes in this dish, burying them completely in the coarse sea salt or Kosher salt. The results -- crisp skin and soft, buttery insides -- with just the right amount of saltiness. The salt acts as a kind of "crust" without overwhelming the potatoes. Brush the hot salt off the potatoes using a pastry brush or your hands well wrapped in a pot holder.
Ingredients:
12 md New potatoes
2 cups Coarse sea salt
Directions:
-Preheat oven to 350 F.
-Place the potatoes in a medium-size roasting pan or ovenproof skillet; do not crowd the
pan.
-Pour the salt over the potatoes; there should be enough salt so that only the very tops
of the potatoes peek through.
-Roast the potatoes until tender, about 45-minutes. Brush the salt off the potatoes before
serving. Serve hot.
Serving:
-With the potatoes serve any roast.
Ingredients:
1 fresh medium sized Pineapple
2 to 2 1/2 lb. fresh Young Chicken
1/3 C. Flour
1/4 lb. Butter
1 tsp. Hawaiian Sea Salt
1/2 tsp. Pepper
1/2 C. shredded Coconut
2 tsp. Fresh Ginger, minced fine
1 oz. Soy Sauce
1 C. Chicken Broth
1/2 C. Rice
Preparation Instructions:
Cut pineapple in half, and dig out the fruit from the shell. Reserve the both. Cut chicken into four parts. Coat the chicken with flour seasoned with salt and pepper. Fry the chicken in butter, taking care not to overcook. Drain off the butter, and put the chicken in a greased oven-proof casserole. Grate the pineapple pulp over the chicken, sprinkle the coconut and a dash of dry mustard over the top, add the fresh minced ginger, soy sauce, and additional salt to taste, if desired. Pout the chicken broth over all, and bake in a 350 degree oven until chicken is tender about 25 minutes.
While the chicken is baking, prepare the rice. When chicken is done line the pineapple halves with a bed of steamed rice, and arrange the chicken and sauce on the top. Serve immediately. Makes 2 servings.