Pinch of Salt

Changing the way you think about salt.

Archive for the category “Thanksgiving”

HEPP’S Classic Roasted Turkey

Gobble Gobble

 

My wife and I started a tradition a few years ago hosting Thanksgiving for all of our friends in LA with no family near by.  Each year we usually smoke a turkey, one year we smoked one and deep fried one but this was my first time ever traditionally roasting a Turkey.  I used a few simple ingredients and basic techniques and this turkey was one of my best yet.

INGREDIENTS:

  • 1 12 lb turkey
  • 2 lemons, halved
  • 4 sprigs rosemary
  • 2 sweet onions, peeled and quartered
  • 4 cups water
  • white wine
  • 1 stick butter

HEPP’S Himalayan salt rub –

  • 1/4 cup HEPP’S Himalayan salt -fine grain
  • 1 tablespoon Italian seasoning
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder.

Turkey Baste-

  • melt 1 stick of butter
  • Pinch of  Himalayan Rub
  • 1/4 cup white wine
  • Mix all three together, amount of Himalayan salt rub can vary depending on tasteIMG_1753

DIRECTIONS:

  1. Preheat oven to 325 degrees
  2. Remove and clear out the cavity of the turkey and rinse well.  Pat dry and place on a roasting rack in a roasting pan.  Squeeze lemons inside Turkey cavity add a large pinch of HEPP’S Himalayan salt run.  Stuff the cavity with lemon halves, rosemary and 2 onion quarters.  Add the remaining onion, all of the giblets, and 4 cups of water, 1/4 cup white wine to the bottom of the pan for the base of the gravy.
  3. Season the skin of the turkey with the Himalayan Salt Rub.  Put turkey in oven and roast until internal temperature is 165 degrees.  About 3 1/2 -4 hours
  4. Baste turkey every 30 minutes
  5. Remove turkey and let rest for 20-30 minutes.

Gravy:

Place roasting pan on stove and use whisk to scrape all the drippings from pan, remove the giblets and onions.  Add 1/2 cup chicken stock and enough cornstarch and milk ( about 3 tablespoons) to thicken for gravy.   Whisk until gravy is thick, 5 -10 minutes

IMG_1715

Advertisements

HEPP’S Blue Cheese and Bacon Green Beans

IMG_1730

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

IMG_1731

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

IMG_1734

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

HEPP’S Lemon Cranberry Sauce

IMG_1721

I have never been a fan of the cranberry  jello mold sitting on the table mixed in with the green bean casserole and sweet potato’s.  All my life I have avoided the stuff until now!!  This year we used real cranberry’s and added some of our HEPP’S Lemon sea salt and honestly they were delicious, they were the best I have every had.  This year resist the canned cranberries and treat your guests to these.

Ingredients:

  • 1 12- ounce bag of fresh cranberries
  • 1 cup sugar
  • 1 strip lemon zest
  • 2 tablespoons water
  • HEPP’S Lemon Sea Salt

Directions:

  1. Empty a 12-ounce bag of fresh cranberries into a saucepan and transfer 1/2 cup to a small bowl.
  2. Add 1 cup sugar, 1 strip lemon zest ,2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes.
  3. Increase the heat to medium and cook until the cranberries burst, about 12 minutes.
  4. Reduce the heat to low and stir in the reserved cranberries. ( the reserve cranberries are the best part because they pop  and explode delicious juiciness)
  5. Add HEPP’S Lemon sea salt and to taste and cool to room temperature before serving.

*Alternatives: if you want to forgo the flavored sea salt use HEPP’S himalayan Pink, Fleur de sel, or cyprus flake

 

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

 

HEPP’S Truffle Mashed Potatoes

IMG_1740

I think it is pretty safe to say everybody loves mashed potatoes especially at thanksgiving, this year we decided to change things up a bit.  The first thing we did differently was instead of mashing by hand we used our food processor and hand blender to whip the potatoes so they were light and creamy rather than thick and chunky.  Surprisingly it really made a difference, all of our guests loved it and told us to keep doing it this way.   The other magic trick we used this year was our HEPP’S Truffle Salt, if you know us you know this is what we are famous for, you pick which one Black or White either will make these potatoes magically delicious.

Serves 10

Ingredients:

  • 3 pounds Idaho potatoes, peeled and cut into large dice
  • 1 tablespoon HEPP’S Himalayan Pink Sea Salt
  • 1 1/2 cups whole milk
  • 6 cloves roasted garlic cloves, pureed
  • 1/2 stick unsalted butter
  • 8 ounces mascarpone cheese
  • HEPP’S Black or White Truffle Sea Salt

Directions:

  1. Place potatoes in a large saucepan, add cold water just to cover and 1 tablespoon of HEPP’S Himalayan Pink Sea Salt. Bring to a boil over high heat and cook until tender. Drain well
  2. While the potatoes are cooking, combine the milk, garlic puree and butter in a small saucepan and bring to a simmer over low heat.
  3. Slowly add the milk mixture into the potatoes while running through a food processor or hand blender until combined.
  4. Fold in the mascarpone and finish with HEPP’S Black or White Truffle Salt to taste.

*Alternatives: You can always add our Ghost Pepper Sea Salt for some extra heat or if you are really brave our Scorpion Sea Salt the HOTTEST salt in the world. Or one of our Smoked salts, applewood, hickory, or 7-fire will give these a natural smoky flavor

You can find these and more at http://www.heppssalt.com

Post Navigation