Old Recipes

New York Strip Steaks with opposing Red and Yellow bell Pepper sauces, Watercress Salad with Blue Cheese Dressing

New York Strip Steaks with opposing Red and Yellow bell Pepper sauces, Watercress Salad with Blue Cheese Dressing

This is my daughter’s favorite dinner! While it’s certainly not the most labor intensive recipe in the world, you won’t be seeing it on Rachel Ray’s 30 Minutes or Less. God forbid the man that marries my daughter! In her favor, however, it’s absolutely delicious and well worth the effort!

Prepare the dressing for the Watercress Salad (below), and refrigerate to cool.

4 6-ounce New York Strip steaks
Salt and freshly ground black pepper
Grapeseed oil
Cyprus Sea Salt Flakes or Maldon Flake salt

Pan-Seared Shrimp over Greens with Strawberries, Melon and Warm Sambuca Dressing

Pan-Seared Shrimp over Greens with Strawberries, Melon and Warm Sambuca Dressing

Ingredients:
Serves 4.
1½ - 2 pounds medium or large shrimp, peeled, de-veined
Mixed baby greens
12 whole strawberries, preferably with stems on, rinsed
¼ ripe cantaloupe, seeded
Cooking oil
South African Sea Salt Flakes

For the Dressing:
1 cup Sambuca
2/3 cup neutral oil (grapeseed oil works well)
1/3 cup rice vinegar
Juice of 1 lemon
2 t. mustard
1 shallot, peeled, small dice
Salt and freshly-ground black pepper

Heirloom Tomatoes with Tomatillo Salad & International Salts

Salt used: Danish Viking-Smoked Salt, Peruvian Pink Salt, Hawaiian Red Alaea Sea Salt, Japanese Nazuna Sea Salt, Sel Gris with Herbs, Australian  Murray River Salt Flakes, Cyprus Black Sea Salt Flakes
Source: U.S.A.
Author: Chef Marcel Biro
Recipe type: Salad

Ingredients:
This simply elegant dish was created for a special wine dinner just after I had discovered these fantastic salts. I have brought the dish back several times now, and each time it is to great acclaim. Guests are always shocked at just how drastically a different salt can change the flavor profile of a tomato. -Marcel Biro

If you cannot find heirloom tomatoes, use cherry tomatoes, small yellow plum tomatoes, small red plum tomatoes, or a combination of the three. They will work just fine.

Serves 4.

Ingredients:
1/2 pound yellow grape heirloom tomatoes
1/2 pound red grape heirloom tomatoes
2 tablespoons Danish Viking-Smoked Sea Salt
1 tablespoon Australian Murray River Sea Salt Flakes
1 tablespoon Fleur de Sel
1 tablespoon Black sea salt
1 tablespoon Hawaiian Red Alae Salt
1 tablespoon Japanese Nazuna Sea Salt
1 tablespoon Sel Gris with Herbs
1 tablespoon Peruvian Pink Salt

For the Tomatillo Salad:
2 tablespoons extra virgin olive oil
1 pound tomatillos, cleaned and quartered, peels reserved
1/2 yellow onion, diced
Danish Viking-Smoked Sea Salt
Sugar

Instructions:
For the Tomatoes:
Slice each tomato in half lengthwise and top each slice with a different salt, about 1/8 teaspoon each.

For the Tomatillo Salad: In a medium sauté pan, heat the oil. Add the tomatillos and onions. Season to taste with Danish Viking-smoked salt and cook until warmed. Add sugar to cut the acidity, if necessary. Allow cooling to room temperature.

Presentation: Open each tomatillo skin so that it resembles a flower. Place it on the center of each serving plate. I use small square plates for this dish. Fill with 1-tablespoon tomatillo salad.

Arrange the heirloom tomatoes with salts around the plate’s perimeter.

Wine Pairings: 2001 Pojer & Sandri 2002 Villa Maria Palai Müller Thurgau Clifford Bay Sauvignon Blanc Reserve Trentino, Italy Marlborough, New Zealand

Watermelon and Tomato Salad

Ingredients:
For the Salad:
1 piece seedless watermelon, approximately 6” long x 4” wide x 1” high
1 thick slice red heirloom tomato
1 thick slice yellow heirloom tomato
3 thin slices red cherry tomato
3 paper-thin slices Serrano chili, unseeded
Celery leaves for garnish
Cyprus Sea Salt Flakes
Cyprus Black Sea Salt Flakes

For the Dressing:
Equal parts: Grapeseed oil, Olive oil, Rice Vinegar
Honey to taste
Fresh-squeezed lemon juice to taste
Freshly-ground black pepper to taste
Lots of fresh thyme leaves, picked from stem

Instructions:
For the Dressing:
In a bowl, whisk together the oils, honey, lemon juice, black pepper and fresh thyme. Taste, and adjust. The dressing should be sweet, tangy and savory. The savory element comes from the thyme, so make sure there’s plenty of thyme to balance the sweetness of the watermelon.

To Assemble the Salad:
Place the watermelon slice on the plate. Top with the red slice of heirloom tomato and the yellow slice of heirloom tomato. On top of the red slice of tomato, place one cherry tomato slice, then top that with one slice of Serrano chili.

On top of the yellow slice of tomato, place two cherry tomato slices, each topped with one slice of Serrano chili.

Whisk the dressing well, then generously spoon over the salad, allowing the dressing to spill over the sides of the salad. Garnish with celery leaves, Cyprus Sea Salt Flakes and Cyprus Black Sea Salt Flakes.