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FLEUR DE SEL PORK CHOP

AlAEA HAWAIIAN & KOSHER APPLEWOOD SMOKED SALT HERBED ROASTED POTATOES

AlAEA HAWAIIAN & KOSHER APPLEWOOD SMOKED SALT HERBED ROASTED POTATOES

Take a plain pork chop to the next level


1. Buy Pork Chop bone-in and thick.

 Choosing a thick chop allows you to get a nice golden sear on both sides and a perfectly cooked tender center. If you end up with thinner pork chops be sure to adjust the cook time. Don't let it sear quite as long, and watch the internal temperature to know when it is done. 

2. Season well. 

DEBZ Fleur De Sel Herbes De Provence salt and pepper. Most cuts of meat take more seasoning than you may realize to be properly seasoned. It's always best to season your pork chop before putting them in the skillet as well. Season both sides and feel free to add more than just salt and pepper

3. Get your skillet HOT.

The goal of this initial sear is to get a golden, crisp crust on your chop without really cooking the center. A hot pan is CRUCIAL. Let it cook a couple minutes undisturbed, then take a peek and see how that golden crust is forming. When you're happy with your sear, flip the chop and give it a chance to get golden on the other side. 

4. Use a meat thermometer.

Using a meat thermometer takes the guess work out of cooking pork chops. As always, give the meat some time to rest before digging in. (Five to ten minutes should do the trick.) What we're looking for: 140°-150° F. 

No pink here! The meat should be completely white all the way through, but you don't want or need to overcook them. Pork chops at this temperature will still have the potential to be juicy, just be sure to pull them from the oven on the lower end of this spectrum, as the chops will continue to cook even after they're out of the oven. Anything past 145° F is the danger (AKA dry) zone, so keep a close watch.

Recipe

AlAEA HAWAIIAN & KOSHER APPLEWOOD SMOKED SALT HERBED ROASTED POTATOES

AlAEA HAWAIIAN & KOSHER APPLEWOOD SMOKED SALT HERBED ROASTED POTATOES

AlAEA HAWAIIAN & KOSHER APPLEWOOD SMOKED SALT HERBED ROASTED POTATOES

These luxurious potatoes are sure to please


 Ingredients

 

  • 2 lb. baby potatoes, quartered 
  • 1/4 c. extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1 tbsp. freshly chopped rosemary
  • 1 tbsp. freshly chopped parsley
  • 1 tbsp. fresh thyme leaves
  • DEBZ Applewood Smoked Hawaiian Alaea & Kosher salt
  • Freshly ground black pepper
  • Pinch crushed red pepper flakes

 

Instructions


  1. Step 1 Preheat oven to 425°. In a large bowl, toss potatoes, oil, garlic, and herbs. Season with DEBZ , pepper, and a pinch of red pepper flakes. Pour into a 9”-x-13” baking dish. 
  2. Step 2 Bake until potatoes are golden and fork tender, 35 to 40 minutes.

recipe

CHERRY ORANGE COCKTAIL RIMMER

AlAEA HAWAIIAN & KOSHER APPLEWOOD SMOKED SALT HERBED ROASTED POTATOES

CHERRY ORANGE COCKTAIL RIMMER

The Perfect Manttan


 Ingredients


  • 4 ounces of your favorite  Bourbon - 2 parts
  • 1 ounce sweet vermouth - 1/2 part
  • 1 ounce dry vermouth - 1/2 part
  • 2 dashes Angostura bitters
  • Orange peel, approximately 1 inch by 2 inches 
  • 1 maraschino cherry - I recommend Luxardo

Instructions

  1. Before mixing the Manhattan, prepare your garnish. Place ¼ c DEBZ Orange Cherry Cocktail sugar sugar into shallow saucer or bowl. Use a wedge of the orange to rim the glass  with orange juice and dip cocktail glass into DEBZ sugar and set aside.
  2. Fill shaker with 1 cup of ice cubes. Pour in bourbon, vermouths and bitters. Stir with a spoon for about 20 seconds to fully chill. shaker with strainer top and pour contents into the chilled glass. Add cherry.
  3. Hold orange peel just above the surface of the drink, skin-side-down. Crease it in a few places to release a mist of orange oil into the drink. Serve Immediately.
  4. Cheers!

 

recipe

SPICED AND SPICY PEPITAS

SPICED AND SPICY PEPITAS

CHERRY ORANGE COCKTAIL RIMMER

This savory snack won't disappoint. 

 

INGREDIENTS

  • 1 cup Pepitas raw pumpkin seeds without shells
  • 1 teaspoon Olive Oil extra virgin
  • 1 teaspoon DEBZ  Flor Blanca Jalapeno and Cilantro Salt

INSTRUCTIONS 

  • Preheat oven to 350 degrees.
  • Place the pepitas and olive oil in a small mixing bowl. Stir to coat.
  • Add DEBZ Flor Blanca Jalapeno and Cilantro Salt.
  • Spread the pepitas onto a baking sheet and roast for 10-15 minutes or until brown.
  • Let cool, and enjoy!

Recipe

PUMPKIN SNICKERDOODLES

SPICED AND SPICY PEPITAS

PUMPKIN SNICKERDOODLES

Dive into this delightful dessert

  

Ingredients

Snickerdoodle cookies

  • 1 cup butter, softened
  • 1 cup sugar
  • 1/2 cup of DEBZ Pumpkin Spice sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 2/3 cups flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Cookie Coating

  •  6  Tablespoons of DEBZ Pumpkin Spice sugar 

Instructions

  • Preheat oven to 400 degrees F.
  • Cream softened butter  and add the sugar and beat until fluffy.
  •  Add eggs, one at a time, and then vanilla, beating until smooth. 
  •  Sift together flour, cream of tartar, baking soda and salt. 
  •  Add slowly to creamed mixture and mix until combined. 
  • In a small bowl add the 6 tablespoons of DEBZ Pumpkin Spice sugar. 
  •  Roll dough into 1-inch balls, and roll in cinnamon sugar mixture. 
  •  Place cookie balls on a cookie sheet 2 inches apart from each other. 
  •  Bake for 6-8 minutes or until cracked on top. Cookies will flatten as they bake. 

RECIPE

SMOKED ALAEA SEA SALT BLOODY MARY

SMOKED ALAEA SEA SALT BLOODY MARY

SMOKED ALAEA SEA SALT BLOODY MARY

Saturday Morning Delight 


Serves:

1

 

Ingredients

  • 1.5 oz Your favorite Vodka
  • 5.0 oz Tomato J 


  • 0.3 oz Fresh Lemon Juice
  • 5.0 drops Hot Sauce
  • 1.0 pinch Salt & Pepper
  • Garnish with a celery stick


Equipment

  • 1 x Highball glass
  • 1 x Knife
  • 1 x Jigger
  • 1 x Chopping board
  • 1 x Good quality ice cubes

  

  • 1 x Highball glass
  • 1 x Knife
  • 1 x Jigger
  • 1 x Chopping board
  • 1 x Good quality ice cubes

Method

Take a Highball Glass, add your ingredients over ice, finish with your choice of olives, asparagus or a celery stick. 

Cheers!


RECIPE

FRITTATA

SMOKED ALAEA SEA SALT BLOODY MARY

SMOKED ALAEA SEA SALT BLOODY MARY

April Brunch

 

Equipment

  • 10-Inch Cast Iron Skillet (I like to use an enameled cast iron skillet) 

Ingredients

Basic Frittata Recipe:

  • 6 large eggs, use 8 eggs for a 12-inch skillet
  • ¼ cup unsweetened almond milk, or any milk
  • 2 garlic cloves, minced
  • ¼ teaspoon DEBZ Tomato, Basil, Thyme Sonoma Pacific Sea Salt more for sprinkling
  • Freshly ground black pepper
  • Extra-virgin olive oil, for drizzling

 

  • Preheat the oven to 400°F.
  • Whisk the eggs, almond milk, garlic, and salt until well combined.
  • Bake 15 to 20 minutes or until the eggs are set.  Lightly sprinkle  DEBZ Tomato, Basil, Thyme Sonoma Pacific Sea Salt to taste and serve.

RECIPE

MANGO/PINEAPPLE DAIQUIRI

MANGO/PINEAPPLE DAIQUIRI

MANGO/PINEAPPLE DAIQUIRI

Frozen Mango Pineapple Daiquiri
Ingredients
1-ripe mango, pared, pitted, coarsely chopped (about 12

Refreshing Springtime

 

Ingredients

  • 4 ounces white rum
  • 2 ounces fresh squeezed lime juice
  • 1 cup fresh pineapple, cubed
  • 1 cup fresh or frozen mango
  • 1/4 cup filtered water
  • 1 cup crushed ice
  • 2 tbls DEBZ Mango Pineapple sugar
  • pineapple wedges for garnish

 

Instructions

Add all ingredients to a blender and blend until smooth. Place DEBZ Mango/Pineapple sugar on a small plate  and add enough lime juice on another small plate.  Place a glass upside down in the plate with the lime juice and turn the glass on the plate to coat the rim and repeat on plate with the sugar. Once you complete the sugar rims, divide the cocktail ingredients between cocktail glasses and garnish with pineapple wedges. Serve and enjoy! 

RECIPE

EASTER CARROT CUP CAKES

MANGO/PINEAPPLE DAIQUIRI

MANGO/PINEAPPLE DAIQUIRI

Easter Fun

 

Ingredients

Vanilla Mango/Pineapple Cupcakes:

  • 6 tablespoons unsalted butter , softened
  • 3/4 cup DEBZ Mango/Pineapple sugar
  • 1 large eggs
  • 2 teaspoons vanilla extract
  • 2/3 cup whole milk
  • 1 1/4 cups flour
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon salt

Vanilla Frosting:

  • 1 cup unsalted butter , softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract 
  • 2 tablespoons heavy cream


Instructions

Vanilla Cupcakes with DEBZ Mango/Pineapple Sugar:

  • Preheat the oven to 375 degrees and line a 12 cup muffin tray with paper liner cups.
  • To a stand mixer add the butter and sugar and beat on medium speed until light and fluffy.
  • Add in eggs, vanilla and milk until smooth.
  • Sift together flour, baking powder and salt and add it to the stand mixer on the lowest speed setting until just combined.
  • Using an ice cream scoop fill the cups 2/3 full and bake for18-20 minutes until a toothpick comes out clean.
  • Cool completely.

Vanilla Frosting:

Turn your stand mixer on low speed cream the butter then start adding in the powdered sugar in ½ cup increments until fully combined then raise the speed to medium-high for 1 additional minute.

  • Add in the vanilla and heavy cream and beat until light and fluffy for 1 minute.
  • Add frosting to piping bag and frost your cooled cupcakes.

RECIPE

Sweet & Salty Chewy Goodness

LAVENDER LEMON SUGAR

SONOMA PACIFIC SEA SALT Parsley/Sage/Rosemary/Thyme

SONOMA PACIFIC SEA SALT Parsley/Sage/Rosemary/Thyme

It's cocktail time

 

Lavender Lemon Drop Martini

Servings: 1 martini

Ingredients: 

  • 2 oz. of your favorite Vodka
  • 1 oz. Limoncello liqueur
  • ½ lemon, juiced 
  • Lavender buds

For the garnish

  • ¼ c  Lemon Lavender sugar
  • Zest of 1 lemon
  • Thin slice of lemon

Equipment

  • Martini shaker
  • Ice
  • Martini glasses
  • Saucer for the sugar rim
  • Shot glass or jigger
  • Knives
  • Lemon squeezer

Directions:

  1. Before mixing the lemon drop martini, prepare your garnish. Place ¼ c DEBZ sugar into shallow saucer or bowl. Zest 1 lemon directly into the bowl and rub the zest and sugar together with your fingers.
  2. Using the lemon you zested, cut a wedge out of it and use it to rim your martini glass with lemon juice. Dip the martini glass into the zested sugar and set aside.
  3. Using a new lemon, cut a thin slice for a garnish. Set aside.
  4. Fill your martini shaker with ice cubes. Pour the vodka, limoncello, and lemon juice into the martini shaker.
  5. Shake, shake, shake! Make sure to shake long enough that your martini is nice and cold.
  6. Pour into the martini glass and top with your thin lemon slice and a few lavender buds to garnish.

RECIPE

SONOMA PACIFIC SEA SALT Parsley/Sage/Rosemary/Thyme

SONOMA PACIFIC SEA SALT Parsley/Sage/Rosemary/Thyme

SONOMA PACIFIC SEA SALT Parsley/Sage/Rosemary/Thyme

Crowd pleasing stuffing


Prep Time 20minutes minutes 

Cook Time 50 minutes minutes 

Crumb Prep 50 minutes minutes 

Total Time  2 hours hours 

Servings12 cups


Ingredients

  • 12-13 dinner rolls (or 1 French loaf) cut into 1" pieces - about 10 cups
  • ¾ cup butter salted
  • 1 large onion about 2.5 cups, chopped
  • 4 stalks celery about 1.5 cups, chopped
  • 1/2 cup fresh parsley, chopped
  • 2 teaspoons DEBZ PSRT salt
  • 1 teaspoon pepper
  • 1.5 cups chicken stock or vegetable stock
  • 2 large eggs

Instructions

To prepare the bread crumbs

  • Arrange bread cubes on baking sheets. Bake at 250° F for about 60 minutes. Remove from oven and let cool.

To make the stuffing

  • Preheat oven to 350° F and spray a 9x13 baking dish with nonstick spray. Set aside.
  • In a large skillet over medium heat, melt the butter. Once melted, add the onions and celery and sauté until soft, about 10 minutes.
  • In a large mixing bowl, toss sauteed vegetables, chopped parsley with bread cubes. DEBZ PSRT salt and pepper and toss again.
  • In a small bowl, whisk together chicken broth and eggs. Add to the bread cube mixture and toss until well combined.
  • Pour bread cube mixture into the prepared pan and cover with foil. Bake for 30 minutes, remove foil, and bake another 20 minutes or until crisp.


RECIPE

WHISKEY SOUR

SONOMA PACIFIC SEA SALT Parsley/Sage/Rosemary/Thyme

CARROTS/BEANS

You will love this sweet and sour drink

RECIPE

CARROTS/BEANS

Lavender Salted Caramels

CARROTS/BEANS

Easy side dishes

RECIPE

Lavender Salted Caramels

Lavender Salted Caramels

Lavender Salted Caramels

RECIPE

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