Blog – tagged "Omnivore Salt recipes"
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MAKING TAMALES WITH SICILIA FOR CINCO DE MAYO

                         

I recently made tamales with friends and decided to bring a jar of OMNIVORE SICILIA with me. When I arrived, the kitchen smelled wonderful, and a pot of tamale sauce was on the stove that had been simmering all day.  We started to make the tamales and soon we ran out of the sauce, so I pulled out the jar of SICILIA from my bag and it was a revelation to us all. SICILIA, with its bold, earthy flavor, tastes like something that takes hours on your stove to make.  It has a unique, complex flavor that comes from the sweetness of balsamic vinegar, the smokiness of the ancho peppers and the acidity of tomatoes. It is the perfect tamale sauce! Try it and you'll never make tamale sauce again!

Photo above: by Romulo Yanez

INGREDIENTS 

  • 30 dried cornhusks
  • 1 Cup (8 oz.) pork lard
  • 3 Cups tamale flour
  • 2 Cups barely hot water
  • 1 Teaspoon Omnivore salt
  • 2/3 Cup vegetable oil
  • ½ jar of Sicilia
  • 5 cups filling such as pork or shredded chicken or roasted poblano chilies

RECIPE -from Roberto Santibanez's Truly Mexican

 Soak the cornhusks in cold water 30 minutes

Meanwhile, beat the lard on medium –high speed using a standard mixer until fluffy, 3-5 minutes (if using a hand mixer double the beating times).

Meanwhile, mix together the tamale flour, water, and salt with your hands in another large bowl until you have uniform dough.

Add half of the dough to the lard and beat to combine.

Add the oil and the remaining dough to the lard mixture and beat on medium- high speed for 10-15 minutes until it has the texture of a fluffy frosting.

Season the batter to taste with additional salt. The batter should taste salty, as some of the salt will leach out during steaming.

Drain the cornhusks. Put a heaping spoon of batter (about 1/3 cup) on the concave side of a husk. Spread the batter to flatten it slightly and evenly.

Put a few tablespoons of the filling in the middle of the batter and top with a teaspoon of OMNIVORE SICILIA. Enclose the filling in the batter as you fold over the husk, doubling the pointed end over the bottom half. The rounded end will remain open. Repeat with the remaining batter, filling the husks.

Fit the tamales into the deep steamer basket of a pasta pot with the open ends up.

Fill the pot with 1 inch of water, and insert the tamale filled steamer basket and cover the tamales with more cornhusks, then a damp cloth and the lid.

Bring the water to a boil and steam the tamales, adding more boiling water if you need to, for 45 – 50 minutes or until the tamale separates form the husk easily when you unwrap them.

Tamales keep stored in an airtight container in the refrigerator for up to 3 days or in the freezer bags up to one month. If you freeze the tamales, defrost them overnight in the refrigerator before warming them. To reheat, re-steam in their husks for 30 mins.

 

 

MAKE YOUR OWN CORNED BEEF WITH OMNIVORE SALT

omnivore salt for san patrick's day
Corned beef with Vulcano Classic or Ginger isn't the usual St. Patrick's Day fare, but trust us on this...you'll smack your lips.
 
INGREDIENTS
  • 5 pound beef brisket
  • 2 quarts water
  • 100 grams (3.53oz- about a cup) Omnivore Salt 
  • 28 grams white sugar (about 1/4 cup)
  • 28 grams brown sugar (about 1/4 cup)
  • 17.5 grams cure #1, you can get this at Avedanos (SF) or at your favorite butcher store
  • 1 ea cinnamon stick, broken into pieces
  • 1 tbl yellow mustard seed, lightly cracked
  • 1 tbl coriander, lightly cracked 
  • 1/2 tsp red pepper flakes
  • 1 tsp allspice berries
  • 1/2 tsp ground mace
  • 6 ea dried bay leaves
  • 8 ea whole clove
  • 1/2 tsp ground ginger
  • 2 pounds ice
  • Vulcano Ginger or Classic
To make the brine:
Place water, Omnivore Salt, sugar, and spices in a stock pot and bring to a simmer. Stir occasionally until salt and sugar have dissolved.
Allow brine to cool for a couple minutes and add ice to bring the temperature below 40 degrees F.

Once it has cooled, place the brisket in a big zip top bag or in a container large enough to hold it, and completely cover the meat with the brine. Seal the bag or put a weight on top of the meat to hold it under the brine and cover. Keep refrigerated for 7-10 days. Check daily to make sure the beef is completely submerged and stir the brine.

After 10 days, remove the brisket from brine and rinse under cold water. Place the brisket into a pot, with the onion, carrot and celery and cover with water. Bring to a boil and then reduce the heat to low, cover and bring to a gentle simmer for 2 1/2 to 3 hours. Remove from cooking liquid and slice across the grain. 

To enhance the flavor of your recipe, serve accompanied by Vulcano Ginger or Vulcano Classic

Omnivore's Love Pack & list of naughty movies

gourmet seasoning omnivore salt and llano seco pop corn

Stay home for Valentine’s with one of Omnivore’s “Love Packs” and set the mood for fun and romance with the Omnivore “Add a little spice”.

A sexy movie and a bowl of Llano Seco heirloom popcorn finished with the intoxicating spice blend of Omnivore salt, will set the tone for the evening. Add your favorite bottle of bubbles and enjoy how the evening unfolds. 

Here you have a list of naughty movies...

  1. Body Heat
  2. 9 ½ weeks
  3. Belle Du Jour
  4. Secretary
  5. Swimming Pool
  6. Y Tu mama también
  7. Unfaithful
  8. The Dreamers
  9. Vicky Christina Barcelona
  10. Eyes Wide Shut
  11. The Love Witch
  12. Bound

Bloody Mary with Vulcano Ginger

So, what’s the secret to mixing a unique Bloody Mary? Simply add Omnivore Vulcano Ginger and Omnivore Salt to turn up the heat...

For a 48 hours only you get  Vulcano Ginger + Vulcano Classic at the discounted price of $14.

Bloody Mary with Vulcano Ginger

INGREDIENTS

4 oz tomato juice
2 oz vodka (for the adventurous drinkers use gin instead)
3 tbsp Vulcano Ginger
1 pinch Omnivore Salt
1 pinch celery seeds
1/2 teaspoon horseradish
juice of 1/2 lime
veggies to garnish

Coffee and Omnivore Salt rubbed grilled export rib roast

This most impressive, delicious roast should not be reserved just for holidays! So, fire up the grill and get ready to have the best Prime Rib of your life (that was the consensus at the dinner table)! Adjust cooking time based on the size of the rib roast. *We were feeding a hungry crowd, so I had no time to photograph before serving, but here are a couple of shots of the after meal.

wild idea buffalo rib seasoned with Omnivore Salt

INGREDIENTS

1 Wild Idea Prime Rib Export Roast, rinsed and patted dry
2 Tablespoons olive oil
2 onions, peeled and sliced into thick slices
4 tablespoons finely ground coffee
1 tablespoons chili powder
2 tablespoon black pepper
1 tablespoon smoked paprika
1 teaspoon ginger
Omnivore Salt
Vulcano Classic or Sicilia

 1)  Place prepped Wild Idea Buffalo Export Roast on a baking sheet and rub with olive oil.

2)  Combine all rub ingredients, and rub into export roast. Let export roast rest at room temperature for two hours before cooking.

3)  Prepare char grill, creating a hot pile of coals or wood. I used mesquite wood charcoal. Place rack at the highest elevation of the grill.

4)  Preheat oven to 500° and place the oven rack in the center of the oven.

5)  Place sliced onions on a lightly oiled, shallow rimmed baking pan. Place
prepared roast on top of the onions, sprinkle Omnivore Salt, and place in pre-heated, hot oven for 25 minutes. The roast will become very dark from the rub.

6)  Slide hot coals to one side of the grill, and place the seared rib roast over the indirect heat side of the grill. Top the roast with some of the sliced onion from the roasting pan. Insert a meat thermometer into the thickest center of the roast.  Open grill vents half way and cover the grill with the lid while the roast is cooking.

7)   Grill the seared roast over the indirect heat for about 10 minutes per pound, for a medium rare result. The internal temperature should read 135°. The shape of the roast will effect the cooking time, so be sure to rely on your meat thermometer too, to insure you are cooking to the temperature of your liking. Rotate the roast half way through cooking time and occasionally add more wood chips or charcoal as needed to maintain a grill temperature of 350°. * We prepared a 14 pound roast and my indirect grill time was two hours to reach the 135°.

8)  Remove the roast from the grill, place on a cutting board, and cover tightly with foil. Allow tot rest for 15 minutes before carving.

9)  Slice with a sharp knife, cutting around the rib bones at the crown base. Season the slices of rib roast with Omnivore Salt, if needed. Finish with Omnivore Vulcano Classic or Omnivore Sicilia to add a little kick.

 

Recipe curtesy of  Wild Idea Buffalo

Fresh Roasted Garbanzo Beans with Omnivore Salt

If you want to make this simple recipe, delicious recipe ,but you don't have fresh garbanzo beans (or chickpeas), canned ones work well too.

INGREDIENTS:

1/2 pound fresh garbanzo beans, shelled (or canned organic garbanzo beans, drained and rinsed)
1 teaspoon olive oil
Omnivore salt 

garbanzo beans with Omnivore Salt, organic, versatile gourmet seasoning

Preheat the oven to 375 degrees Fahrenheit.

Spread the shelled garbanzo beans onto a baking sheet. Pour the olive oil over the garbanzo beans and spread them around to coat. Sprinkle with Omnivore Salt.

Roast for 30 minutes. Remove from heat and allow to cool slightly.

Yes...is that easy!!! Because Omnivore Salt is versatile and delicious..a few pinches will enhance the flavor of all your recipes!

 (Recipe curtesy of farm Fresh to You)

Kale chips with Omnivore Salt and Vulcano Ginger

If you like kale, this simple recipe from Farm Fresh to You is for you!

INGREDIENTS:

1 bunch kale (we used green, but any kale would work)
1 tablespoon olive oil
1 teaspoon Omnivore salt (available when you customize your box)
2 tablespoons nutritional yeast (optional)
Vulcano Ginger

 

kale chips with Omnivore Ginger and Omnivore Salt by Farm fresh to you

Preheat oven to 300 degrees Fahrenheit. Thoroughly wash and dry your kale leaves. Remove the stems, tear the kale into pieces and place in a bowl.

Drizzle the olive oil over the top and toss to coat. Sprinkle the Omnivore salt  and nutritional yeast, if using, over the top. Toss again.

Spread the leaves onto a baking sheet and try not to overlap -- overlapping will result in soggy kale chips. Bake for up to 20 minutes, or until completely crisp. Serve immediately.

Pair them with Vulcano Ginger, for a spicy, exotic bite.

 

Blistered Padron Peppers with Omnivore Salt

This is an easy and delicious recipes from our friends of Farm Fresh To You. Did you know that you can customize their boxes with Omnivore Salt?

INGREDIENTS:

1 tablespoon high-heat oil (we used sesame)
1 pint Padron peppers (keep the stems on)
Omnivore Salt to taste

Padron Peppers from Farm Fresh to You with Omnivore Salt

Heat sesame oil in a large skillet over high heat until the oil is just about smoking.

Add the peppers to the pan and cook, tossing occasionally. Once the skins are blistered and the peppers are beginning to soften, about 10 minutes, remove from heat.

Transfer the peppers to a bowl and toss with our addicting Omnivore salt.

To eat, grab the pepper by the stem and bite right up to the top. Then you can discard the stem.

Do you want to add a little kick? Dip them in Vulcano Classic! 

Roasted Winter Vegetables with Omnivore Sicilia, Omnivore Salt and Gremolata

roasted vegetables with Omnivore Sicilia and Omnivore Salt. Delicious seasonal recipes

INGREDIENTS

1 Cauliflower broken into 1/3 inch slices
1 lb Brussels sprouts, trimmed and quartered
2 Bunches baby carrots, trimmed
Omnivore Salt to taste (2 tsp ore more)
¼ Cup extra virgin olive oil
3 Tbsp Sicilia Sauce

FOR THE GREMOLATA

¼ Parsley finely chopped
2 Cloves garlic minced
Zest of 1 lemon

roasted vegetables tossed with Omnivore Sicilia and seasoned with Omnivore Salt 

Pre-heat the oven to 425 degrees F.
In a large bowl toss the vegetables with Omnivore Salt (use a generous quantity), olive oil and Omnivore Sicilia.

Place vegetables in two sheet trays and roast in the oven until cooked, 15-20 minutes.

To make the gremoalata combined the finely chopped parsley with minced garlic and freshly grated lemon zest

Place the roasted vegetables on a platter and garnish with gremolata.

 

Potatoes Gratin with Omnivore Salt

omnivore salt on roasted potatoes

INGREDIENTS

3lbs medium potatoes peeled
3 Tbs unsalted butter
1 ½ cup heavy cream
Omnivore Salt to taste

 omnivore salt on roasted vegetables

Using a mandoline slice the potatoes approximately 1/8 inch thick.
Lightly butter a 12 inches baking disH, start layering the potatoes (edges overlapping), and lightly sprinkle each layer of potatoes with Omnivore Salt.

the perfect potatoes gratin seasoned with Omnivore Salt, organic seasoning

Fill two thirds of the way up the dish and pour the cream over the potatoes until completely coated.

Gently press down to distribute the cream evenly and dot the potatoes with 2 tablespoons of butter.

 potatoes gratin with omnivore salt

Cover the dish with aluminum foil and place in a 400 degrees F preheated oven for 45 min.

Remove the foil, and check to see if the potatoes are tender. Then bake uncovered for 20 more minutes until golden brown.

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