Salt Chef Recipes:
Caramelized Peaches w/ Salted Mascarpone Ice Cream & Port Wine Drizzle
Ingredients:
| 2 Each |
Peaches (Cut in ½ ) |
| 1 Cup |
Mascarpone Cream |
| 2 Cups |
Vanilla Ice Cream |
| 1 ½ Cups |
Port Wine (Ruby Port is the best) |
| 3 Tbs |
Light Brown Sugar |
METHOD:
Preheat your salt block by either placing it directly onto the flame (heat for 8-10 minutes on each side) or by placing the block into a pan for an electric range (allow to heat for12-15 minutes on each side). Place a few vegetables at a time onto the H.S. block and cook for 3-4 minutes and then flip and continue to cook for an additional 3-4 minutes.
You will also need to freeze your H.S. Bowl by placing it in the freezer overnight.
In a sauté pan reduce the Port wine until it becomes a syrup consistency. You will want to reduce this by about 2/3.
Quarter the peaches and remove the pit. Toss the peaches with the brown sugar. When the H.S. stone is hot sear the peaches on both sides until they become caramelized. While the peaches are searing mix the ice cream and mascarpone cream together in the H.S. bowl.
Allow the block to cool down until it is safe to handle. Rinse the block under warm water and clean with a steel scrub pad to remove any cooked on residue. Place the block onto a cotton towel and allow to dry completely before storing.
Grilled Vegetables w/ Basil & Roasted Garlic Aioli
Ingredients:
| 1 Each |
Roasted Red Pepper (slice into ¼) |
| 1 Each |
Yellow Squash (slice on bias) |
| 1 Each |
Zucchini (slice on bias) |
| 1 Each |
Red Onion (slice ¼” thick) |
| 1 Each |
Portabella Mushrooms |
| 1 ounce |
Balsamic Vinegar |
| 1 each |
Lemon (zested) |
| 1 cup |
Eggless Mayonnaise |
| 2 ounce |
Basil (chopped) |
| 3 tbs |
Roasted Garlic |
METHOD:
Place all of the cleaned vegetables in a mixing bowl with the balsamic vinegar, lemon zest, 1 ounce of chopped basil. Season with salt only. The vegetables will pick up the salt from cooking on the block.
Preheat the H.S. block by either placing it directly onto the flame (heat for 8-10 minutes on each side) or by placing the block into a pan for an electric range (allow to heat for12-15 minutes on each side). Place a few vegetables at a time onto the H.S. block and cook for 3-4 minutes and then flip and continue to cook for an additional 3-4 minutes.
While the vegetables are cooking you can prepare the aioli. Place the mayonnaise, the remaining basil and roasted garlic into a mixing bowl . Mix until the aioli is well incorporated.
Allow the block to cool down until it is safe to handle. Rinse the block under warm water and clean with a steel scrub pad to remove any cooked on residue. Place the block onto a cotton towel and allow to dry completely before storing.
Seared Asparagus With An Olive And Herb Relish
Ingredients:
| 1/2 pound |
green asparagus (trimmed) |
| 1/2 pound |
white asparagus (trimmed) |
| 2 each |
lemons (zested) |
| 1 each |
shallot (peeled and diced) |
| 2 tbs |
kalamata olives (rinsed) |
| 5 each |
garlic cloves |
| 1 ounce |
basil |
| 1 tbs |
flat-leaf parsley |
| 2 tbs |
extra virgin olive oil |
| 1 tsp |
himalayan salt |
METHOD:
Place the peeled garlic cloves in boiling water for 30 seconds. Remove and allow
To cool. Place the olives, lemon zest, shallots, garlic, basil, parsley and sea salt in your
Himalayan mortar and pestle and grind ingredients until they are well combined. It doesn't
Need to be a smooth paste. Place the olive mixture in a bowl and whisk in the olive oil.
Preheat your salt block in a 500 degree oven. You can also preheat the block on your gas range
By placing it directly onto the flame for 6-7 minutes on each side(be sure to use an oven mitt or tongs to flip).
If you have an electric range place the salt block into a pan and allow the block to heat up for
10-12 minutes on both sides before cooking.
Toss the asparagus in a bowl with 1 tbs of olive oil. You will need to cook the asparagus in a couple of batches.
Place the asparagus directly onto the heated salt block and cook for 5-6 minutes, occasionally flipping the asparagus to prevent burning.
For serving, place some mixed greens onto the 12" salt plate alternate the green and white asparagus in a circular
Pattern. Drizzle the olive relish on top of the asparagus.
