only the best recipes

Only the Best Sea Salt Recipes

  • Barbecued Texas Beef Brisket
    Texans like their barbecue spicy, in the tradition of the Southwest, which is chili pepper country. For this recipe, you'll need to order a...
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  • Barbecued Turkey with Maple-Mustard Glaze
    First the turkey is soaked overnight in a brine to improve flavor and ensure moist meat. (Be sure to use a pot large enough to hold both the...
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  • Brown Sugar-Cured Turkey with Wild Mushroom-Shallot Gravy
    Edible wild mushrooms, are featured in a rich-tasting gravy for this delicious turkey. Because it is cooked slowly at a low temperature, the...
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  • Carolina Pulled-Pork Sandwiches
    In this recipe, a "dry rub" of brown sugar, pepper, paprika and salt flavors the meat before it is cooked, and a vinegary "mop" is brushed onto...
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  • Chicken Schnitzel
    I tried this recipe from the Every Food magazine and DH and I just loved it. The flavor, with garlic, parmesan, and a wine sauce, take it beyond the average schnitzel recipe. It's also fairly quick and easy enough for a week night meal.
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  • Crisp Fried Eggplant
    Can be prepared in 45 minutes or less.
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  • Crispy Pork with Avocado Salsa and Tomato Salsa
    Carnitas con Salsa de Aguacate y Salsa Mexicana In Uruapan and other parts of Michoacán, large copper cauldrons made in Santa Clara del Cobre...
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  • Grilled Baby Back Pork Ribs with Mustard-Bourbon Sauce
    Sometimes baby back ribs are sold in sections of four to six ribs rather than as whole racks; those will also work here. Begin preparing the ribs...
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  • Grilled Butterflied Leg of Lamb with Lemon, Herbs, and Garlic
    This recipe can be prepared in 45 minutes or less but requires additional sitting time.
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  • Honey-Brined Turkey with Giblet Cream Gravy
    Janet Fletcher, food writer, says,"My grandmother could never seem to make enough of her creamy giblet gravy; everyone always wanted more. We...
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  • Molasses-Brined Turkey with Gingersnap Gravy
    Brining ensures moist, succulent meat, and this recipe from Bruce Aidells, chef and founder of Aidells Sausage Company, could not be easier or...
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  • New England Fish Chowder
    To me, this is the most authentic and most important recipe in this book. It is the gold standard for chowder: a hearty main course with deep...
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  • Pancetta- and Herb-Roasted Pork with Fig Jam
    Fresh herbs and pancetta (Italian cured bacon) blanket the pork before it goes into the oven. Ask the butcher to tie the two loins to hold their...
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  • Prime Rib with Roasted Garlic and Horseradish Crust
    Horseradish, which is found on the traditional seder plate, is used here with terrific results.
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  • Roast Chicken with Herb Butter, Onions and Garlic
    Serve this with the Crispy Potato Galette, buttered green beans and a red Côtes du Rhône or white Burgundy.
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  • Roast Pork Loin with Garlic and Rosemary
    Any leftovers are great added to the Tuscan Rice Salad or for sandwiches.
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  • Scalloped Yukon Gold and Sweet Potato Gratin with Fresh Herbs
    Two kinds of potatoes are thinly sliced and combined with cream, butter, cheese, and a mixture of herbs.
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  • Taco Seasoning I
    "Depending on how spicy you and your family like your dishes, use as little or as much as you want."
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  • Turkey Brine
    "This is a tasty brine for any poultry. It will make your bird very juicy, and gravy to die for!! This is enough brine for a 10 to 18 pound turkey."
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