Blog – tagged "Vulcano Classic Recipes"
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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

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

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! 

Oysters with Vulcano Classic

Our grandparents used to say "Only eat oysters in months with the letter R". We like to eat oysters all the time.....

omnivore vulcano and oyesters

We shucked the oysters and enjoyed them fresh paired with a mignonette made with: 

  • 2 tablespoons of Vulcano or Ginger (for a more pungent, exotic flavor)
  • 1/4 cup champagne vinegar
  • 1/2 teaspoon finely chopped shallots 
  • 1/2 teaspoon puréed ginger
  • 1 pinch Omnivore Salt


If you are intimated by shucking oysters, place them cupped side down on the grill, covered with aluminum foil. Grill the oysters until they begin to open (about 4 minutes), let cool slightly and then, keeping them cupped side down and retaining as much liquid as possible, serve them paired with Omnivore Vulcano (to add a little kick), or with Vulcano Ginger (if you want to get creative).