Hawaiian Black Lava Sea Salt - Fine - No. 61

Blackened Prime Rib with Hawaii Black Lava Sea Salt

yields eight servings

Ingredients
5 tbsp. Hawaii Kai Black Sea Salt
10 lbs. prime rib or standing rib roast (4 ribs)
2 tbsp. olive oil
2 tbsp. Dijon mustard
5 tsp. dried minced garlic
5 tsp. onion powder
5 tbsp. freshly ground black Tellicherry pepper

Method
Preheat oven to 475 degrees F
Start with prime rib at room temperature
Trim extra fat (if your butcher did not already do so) leaving thin layer to use in au jus
Rub entire prime rib with olive oil and Dijon mustard
Mix together Black Sea Salt, dried minced garlic and black Tellicherry pepper, rub on prime rib to cover it completely
Place prime rib in oven, fat side up, in heavy cast iron or stainless steel pan; roast for 15 minutes
After 15 minutes, turn oven down to 325 degrees F and continue roasting
Baste prime rib about every 20 minutes with juices that develop
Continue roasting for about 1.5 to 2 hours for medium rare
Check prime rib temperature every 30 minutes until it reaches 120 degrees F
Remove prime rib, cover with tinfoil and let stand for about 25 minutes. The prime rib will continue to increase in temperature and will be at about 130 degrees F by the end of 25 minutes

Serve with horseradish and au jus sauces; suggested recipes below.

Horseradish Sauce (buy your favorite brand, or make your own)
Ingredients
.25 cup (one-quarter) prepared horseradish
2 cups creme fraiche
2 tbsp cider vinegar
2 tbsp dried mustard
1 tbsp ground red pepper

Au Jus Sauce (prepare after prime rib has been removed from the roasting pan)
Ingredients
.25 cup (one-quarter) shallots, diced
1 cup red wine
Method
Skim fat off surface of juices in roasting pan
Add shallots to pan and let simmer in remaining juices for 2 minutes
Add red wine to roasting pan, bring to boil
Using wooden spoon or other suitable utensil, scrape/loosen remaining prime rib from roasting pan
Remove au jus from roasting pan, place in gravy bowl.

Cedar Planked Salmon with Maple Glaze and Hawaii Black Lava Sea Salt 
serves six

Ingredients
Hawaii Kai Black Sea Salt

Freshly ground black pepper

1.5 cups (one-and-one-half) pure maple syrup

2 tbsp. finely grated peeled fresh ginger root

5 tbsp. fresh lemon juice

4 tbsp. soy sauce

2 tsp. minced garlic

1 untreated cedar plank (pre-soak in water)

6 - six oz. center cut salmon filets with skin on

Greens from one bunch of scallions

Method
Preheat oven to 350? F while heating soaked board on baking sheet in oven

In small heavy saucepan simmer maple syrup, ginger root, 4 tbsp. lemon juice, soy sauce, garlic, and pepper until reduced to 1 cup. Let cool. (prepare up to two days in advance)

Ensure that syrup is at room temperature before next step:

Arrange scallions in a layer on plank to make nest for salmon

In another small saucepan, heat half the glaze to use as a sauce, stirring in remaining lemon juice; remove pan from heat and keep warm

Place salmon, skin side down, on scallion greens and brush with remaining glaze

Season with Black Sea Salt and pepper and bake in oven 20 min. or until salmon has reached desired doneness

Cut salmon into serving size pieces, arrange on serving plates and drizzle with sauce.

Spicy Eggplant and Ground Pork with Hawaii Black Lava Sea Salt
yields two servings

Ingredients
2 tbsp. vegetable oil

.5 lb. (one-half) Ground pork

1 lb. diced eggplant (Japanese or Chinese eggplant works best)

1 tbsp. soy sauce

2 tsp. Hawaii Kai Black Sea Salt

2-3 tsp. hot soy bean paste or black bean paste with chili

1 tsp. rice vinegar

.5 tsp. (one-half) sugar

.5 cup (one-half) soup stock

2 tbsp. sesame oil

.25 cup (one-quarter) chopped green onion for garnish

Method
Heat a large wok and add 2 tbsp. vegetable oil

Add eggplant and all remaining ingredients except sesame seed oil

Cover wok, bring to a boil and simmer until eggplant is tender

Add sesame seed oil and toss to combine

Garnish with green onions and serve.