Pinch of Salt

Changing the way you think about salt.

Archive for the category “Side Dishes”

CRISPY BREAKFAST POTATOES

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These Crispy potatoes compliments of Chef Alex Martinez of Vernetti Restaurant are some of the best tasting additions to your Sunday Brunch.  Simple ingredients and simple to make!

INGREDIENTS

DIRECTIONS

  1.  In large pot, boil potatoes until tender, about 10-15 minutes
  2. In a skillet, heat clarified butter or oil to medium/high heat
  3. Once potatoes are soft and tender ( let cool before smashing) smash with palm of hand or spatula.  Be careful not to “over smash”
  4. Place smashed potatoes in the skillet and fry for 4-5 minutes on each side or until desired crispiness is reached.
  5. Remove from skillet and let cool for a minute.  Finish with chopped parsley and  white truffle sea salt.  or roasted garlic sea salt

Delicious!

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CRISPY LOADED HASSELBACK POTATO BITES

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These little guys are so easy to make and pack so much flavor with simple ingredients.  Dress them up as mini footballs and make the perfect party favor! #superbowl  We always serve these when hosting any sports event.

INGREDIENTS

  • 1 pound small potatoes ( about 2 inch across- red or yukon work great)
  • Olive Oil
  • HEPP’S Kosher Flake Sea Salt
  • Sliced colby jack cheese, cut into small 1/2 inch squares
  • Chopsticks

FOR TOPPING:

Preheat oven to 400 degrees.Line a large baking sheet with aluminum foil.

  1. Place chopsticks on each side of the potato.  Using a sharp knife, make several cuts though each potato, avoiding cutting all the way down. ( chopsticks will prevent that). Place Potatoes on baking sheet.
  2. Rub cut potatoes w/olive oil and sprinkle with Kosher Salt.
  3. Bake 35-40 minutes, until potatoes are tender.
  4. Pull out of oven and place cheese squares between a few of the cuts (3-4) on each potato.
  5. Return to oven for 5 minutes or until cheese has melted.
  6.  Let cool for 5-7 minutes before topping with sour cream, bacon, onions, and your choice of naturally blended sea salts.

Serve warm or at room temperature.

YUMMY!

 

 

 

 

 

SWEET & SPICY BACON WRAPPED SMOKIES

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These may be one of the best bite size appetizers every made!  These bacon wrapped smokies are so addictive, we bet you can’t eat just one.  The Habanero Sugar blows them out of this world!

INGREDIENTS

Preheat oven to 375 degrees.

  1. Cut bacon into thirds and wrap each smokie with bacon and place on a single layer on a large glass baking dish.
  2. Melt 1 stick of butter and stir in 1 cup of brown sugar and mix well.
  3. Pour butter/brown sugar mixture over the bacon wrapped smokies.
  4. Sprinkle the remaining 1/4 cup brown sugar over the smokies.  If using habanero sugar to spice up, now is the time.  Sprinkle evenly over the smokies.
  5. Bake for 20 minutes and then turn up heat to 400F for about 10-12 minutes or until bacon becomes crispy.

Enjoy!

 

 

 

 

 

Sauteed Asparagus

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Many times when we are behind the salt bar people are intrigued by our HEPP’S Black Lava Sea Salt because of the color, but always wonder what you do with it.  This is a perfect example of how to take a basic side like asparagus and dress it up with a little Black Lava Sea Salt.

Ingredients:

  • 1 bunch of asparagus
  • 1 lemon
  • 2 tablespoons olive oil
  • HEPP’S Black Lava Sea Salt

Directions:

  1. Heat a large skillet to medium – high heat
  2. Add asparagus and olive oil, stir until asparagus is lightly cover
  3. Cover, and cook for 10 minutes, stirring occasionally, or until asparagus is tender (add 10 more minutes if you prefer a more well done)
  4. Finish with a squeeze fresh lemon juice and a pinch of HEPP’S black lava sea salt

Note: One of the unique natural properties of the black lava salt is the trace amount of charcoal which is a natural detoxifier, Bonus!!

Alternatives: You can use any salt from our HEPP’S Salt collection to finish off your asparagus some of our other favorites are Lemon, Mesquite Smoked, Thai Ginger, and Ghost Pepper Sea Salt.   

 

 

 

HEPP’S Roasted Red Potatoes

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Now that Fall is officially here and it might be OK to start thinking about turning on your oven again (those in So Cal know what we are talking about.)  Roasting potatoes instead of loading them up with deep fried grease and other fats helps keep them nutrient packed, and low calorie.

Serves 4

Ingredients:

  • 1/2 pounds small red or white potatoes
  • 3 tablespoons olive oil
  • 1 tablespoon minced fresh parsley
  • freshly ground black pepper
  • HEPP’S Himalayan Pink and Garlic Sea Salt

Directions: 

  1. Preheat the oven to 400 degrees F.
  2. Cut the potatoes in half or quarters and place in a bowl with the olive oil, HEPP’S Himalayan Pink Sea Salt, and pepper; toss until the potatoes are well coated.
  3. Cover a cookie sheet with tin foil and transfer the potatoes so they spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
  4. Remove the potatoes from the oven, finish with parsley and HEPP’S Garlic Sea Salt, and serve hot.

Alternatives: Instead of using the himalayan pink you could use a flake salt like HEPP’S Signature Flake salt or Aussie flake. Garlic can be replace with Rosemary sea salt, Ghost pepper sea salt, Applewood or 7- fire Smoked sea salt or even Black Truffle Sea Salt.

HEPP’S Awesome Avacado

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We love Avocados!!  Not only are they high in fiber, potassium, folate and B6 but one globe contains over 1/3 of our daily intake of Vitamin C & K.  It is amazing so much goodness is packed into one little fruit!  The best part is that there are so many different ways to sneak them into your diet daily.   This one is one of our favorites, created by they guys from Soledad goat cheese, if you visit the Pacific Palisades Farmers Market on Sundays you might just get lucky enough to enjoy one freshly made with produce from all the market vendors.

Ingredients:

  • 1 Avocado
  • 2 Tomato’s diced
  • 1/2 Red Onion diced
  • 1-2 jalapeno’s diced
  • Cilantro
  • 1 lime juiced
  • 1 tablespoon goat cheese
  • HEPP’S Ghost Pepper Sea Salt 

Directions:

  1. Finely dice the tomatoes, red onion, and jalapeno’s and put them in a small bowl
  2. Mince Cilantro, set to the side
  3. Slice the lime in half and squeeze fresh juice into the bowl, gently mix to combine flavors
  4. Slice Avocado in half,
  5. place 1 tablespoon goat cheese in center
  6. add scoop of fresh tomato mixture
  7. Finish with cilantro and HEPP’S Ghost pepper Sea Salt

Alternatives: Any of our salts pair well with avocados try an applewood or 7 fire smoked, lemon or lime, or himalayan pink sea salt. 

 

HEPP’S Fire Grilled Corn Salad

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This fire grilled corn salad is perfect on a hot summer day, it is light, juicy, and full of flavor.  It is best when you can cook the corn on the grill, however, using our smoked salt will give you the delicious smoky taste any time of the year!

Serves 6

Ingredients:

  • 6 ears fresh corn, husked with silks removed
  • 2 tablespoons olive oil
  • HEPP’S 7-Fire Smoked Salt
  • 2 cups halved cherry tomatoes
  • 1/2 cup chopped cilantro
  • 1 serrano chili pepper, seeded and minced
  • 4 scallions, finely chopped
  • 1 avocado sliced

Dressing:

  • 1 lemon, juiced or squeezed
  • 4 tablespoons olive oil

HEPP’S Signature Flake Salt and freshly ground black pepper

 

Preheat grill or broiler to medium heat.

Rub corn with 2 tablespoons of canola oil and season with salt and pepper. Grill or broil corn for 7 minutes or until ears are lightly browned. Remove from grill and allow to cool. Remove the kernels from the cob and place in a large mixing bowl along with the cherry tomatoes, red pepper, scallions, cilantro, and serrano chili pepper

In a small bowl, prepare dressing by whisking together lemon juice, olive oil, salt, pepper.

Toss the salad with the dressing and serve at room temperature.

 

You can also substitute frozen corn when necessary to make this dish year round.

HEPP’S Signature Flake coming very soon

Alternatives: Any of our HEPP’S Salt Smoked Salt Collection Hickory, Applewood, Alderwood, and Mesquite or our HEPP’S Lemon or Lime Sea Salt and HEPP’S Black Lava Sea Salt.

 

 

 

 

HEPP’S Blue Cheese and Bacon Green Beans

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These were an experiment that turned out amazing.  I’m not a huge fan of the traditional green bean cassarole so I thought what can I add to regular green beans to dress them up?  Turns out blue cheese, bacon, and some red onions. It’s quick easy and delicious.

Ingredients:

  • 1 lb Green Beans- washed and trimmed
  • 3 tablespoons olive oil
  • 1/4 red onion chopped
  • 5 slices of bacon
  • 2 tablespoons crumbled blue cheese
  • HEPP’S Black Lava Sea Salt

Directions:

1. Cook bacon slices and set aside on paper towel to drain excess grease.

2. Place Green beans in a large sauce pan over medium – low heat , coat lightly in olive oil cook 8 – 10 minutes until bright green and tender, will need to toss frequently to cook evenly

3. While green beans are cooking cut cooled bacon slices into chunky bits.

4. Dice 1/4 red onion

5. Add bacon and onion to green beans, heat on high for 2 minutes stirring constantly.

6. Place on serving dish, top with crumbled blue cheese and HEPP’S Black Lava Sea Salt and serve.

Alternatives: HEPP’S Chipotle Sea Salt, or Cyprus Flake

HEPP’S Spicy Hot Roasted Brussels Sprouts

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If you haven’t tried roasting your brussels sprouts you are missing out!!  We added these to our Thanksgiving dinner  this year to spice things up a bit.  Not a fan of heat??  Try it with our lemon or Applewood smoked salt.

Ingredients:

  • 1 lb Brussels Sprouts
  • 3 tablespoons olive oil
  • HEPP’S Ghost Pepper sea salt

Directions:

1. Pre- Heat oven to 425

2. Wash brussels sprouts, cut off the ends and then cut in half

3. Place on baking pan, cover with olive oil and sprinkle with HEPP’S Ghost Pepper Sea Salt ( start light you can always add more later)

4.  Bake until brussels sprouts start to brown, and salt to taste.

Alternatives- for a more traditional flavor use HEPP’S himalayan pink sea salt, or Aussie Flake, or try other flavors like lemon sea salt, rosemary sea salt, or roasted garlic sea salt. 

 

 

HEPP’S Pear And Sausage Stuffing

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Thanksgiving stuffing is a new challenge to my wife every year.  Growing up, the stuffing at her house was usually green with sage over kill.  So she has made it her mission every year to provide a delicious, and irresistible made from scratch stuffing.  It turns into an all day activity and typically she makes way to much because she is sure people are going to love it so much they will come back for thirds and fourths.  This year she was right!!  Our guests LOVED this stuffing and my wife was happy because we had no left overs! If you want to impress your guests this year this stuffing is a must!!  Here is how we did it.

SERVES 8

INGREDIENTS:

  • 1 loaf day old french bread cut into 1/2-inch cubes (about 12 cups)
  • 1 stick unsalted butter, cut into pieces, plus more for baking dish
  • 1 1/2 large sweet onions, chopped (about 3 cups)
  • 5 stalks celery, chopped (about 1 1/4 cups)
  • 12 to 14 ounces firm-ripe Bosc or Anjou pears (about 3), chopped (about 3 cups)
  • HEPP’S Applewood Smoked Sea Salt
  • 2 tablespoons finely chopped fresh rosemary leaves
  • 1 tablespoons finely chopped fresh sage leaves
  • 1 pound sweet Italian sausage, removed from casings
  • 2 cups low sodium chicken stock
  • 2 large eggs, lightly beaten

Directions:

  1. Preheat oven to 350 degrees. Spread bread cubes on a rimmed baking sheet and bake until crisped, anywhere from 10 to 25 minutes. Let cool. In a 14-inch straight-sided skillet (or 2 large skillets), melt butter over medium-high heat. Add onions, celery, and pears.  Cook, stirring occasionally, until vegetables and pears are softened and start to turn golden, about 15 minutes. Stir in rosemary and sage.
  2. Meanwhile, cook sausage in a skillet over medium heat, stirring occasionally and breaking into large crumbles, until browned and cooked through, about 10 minutes. Drain on paper towels. Stir into vegetable mixture, then transfer to a large bowl. Add bread cubes and toss well. Drizzle stock over mixture, add eggs, and toss to combine well. Season with 2 teaspoons HEPP’S Applewood Smoked Sea Salt.  Place in a 12 in baking pan ( line with tin foil)  bake at 350 degrees until heated through and top is browned, 40 to 45 minutes.  Season with additional HEPP’S Applewood Smoked Sea Salt to desired taste

*Alternatives- Ghost pepper or scorpion sea salt for heat, or a Himalayan Pink sea salt

to find these and more visit http://www.heppssalt.com

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