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The Salty Dog's Blog

Chicken on the Grill with Ginger Barbecue Sauce

You may marinate the chicken in some of the cooled sauce for between six and forty-eight hours. Ginger Barbecue Sauce Makes about 3 Cups 2 tablespoons safflower oil 4 cloves garlic, minced 1 green or red pepper, chopped into 1/3-inch dice 1 large red onion, chopped into 1/3-inch dice 4 cups tomatoes, fresh or canned, peeled [...]

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Cherry Tomato Salsa on Swordfish

From A Fresh Look at Saucing Foods by Didi Davis Salsa: Makes about 2 cups 3/4 pound cherry tomatoes or 2 regular-sized tomatoes 2 jalapeño chiles, cored, seeded, and minced 1 scallion, trimmed and sliced 1 large clove garlic, minced 1 or 2 limes 1 tablespoon chopped fresh cilantro Fine Himalayan Dark Pink Salt Serves 4 to [...]

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Lemon Madeleine

Madeleines are simple and easy to make. I have included for you below a recipe made with poundcake adapted from Madeleine Kamman's book, "The Making of a Cook." She writes of pound cake, "Poundcakes owe their name to their composition, which is always 1 pound each of flour, sugar, eggs and butter. In French, [...]

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Wilted Spinach

Rinse spinach and let drain. Heat some olive oil in a large skillet on medium-high heat. Add the spinach (it is fine if there is still some water on the leaves) and cover. Let wilt for a couple of minutes and toss the spinach around a bit. Cover and continue cooking until all wilted. Uncover, [...]

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Tomato and Mozzarella Salad

Slice beautifully ripe tomatoes and fresh mozzarella cheese. Arrange the tomatoes on a platter. Top with cheese slices and sprinkle with Black Cyprus Sea Salt. Drizzle with olive oil and serve. © 2010 Salt Traders

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Roasted Red Peppers

Quarter peppers and remove seeds and cores. Brush a shallow cookie sheet with sides with olive oil. Brush the skin side of pepper quarters with olive oil and arrange in the pan, skin side up. Broil 4" from heat for 10-12 minutes, until black. Let cool to room temperature, peel off skin, [...]

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Marinated Mushrooms

Wash, dry, trim, and slice white mushrooms. Toss with olive oil to coat evenly. Add lemon juice, touch of garlic (if you like), a good everyday sea salt such as Bay of Fundy or Himalayan Pink, Muntok White Pepper, or pepper of choice; toss again. Let marinate 1 hour before serving. Add your [...]

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Broiled Fennel Bulbs

Trim, cut in half, and remove core. Cut into large chunks. Toss with olive oil and Sicilian Sea Salt, or sea salt of choice. Arrange in a shallow cookie sheet with sides and broil 4" from heat about 5-7 minutes until crisp-tender. Cool to room temperature, season with Muntok White Pepper, or [...]

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Nectarine Tart

Adapted from Side Dishes: Creative and Simple, by Chef Didi (Deirdre) Davis Makes one 9-10 inch tart You may mix the tart filling up with white nectarines and/or peaches (white or traditional) in any combination you like. Pastry Crust 1 cup sifted flour ½ tablespoon sugar ¼ teaspoon salt (such as Dark Pink Himalayan - Fine) [...]

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Grilled Zucchini and Summer Squash

This dish is simple, yet delicious. Grilling the squashes brings out a soft sweetness and rich flavor inherent in the vegetables. A unique peppercorn is essential to providing a subtle and unusual twist to this classic summer side dish. Zucchini, trimmed Summer Squash, trimmed Extra Virgin Olive Oil Hawaiian True-Kona Deep Water Sea Salt Australian Mountain [...]

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