Seaside Dining Party Recipes

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GRILLED SCALLOPS ON A SALT BLOCK

This recipe can also be done with 1 pound of large deveined, peeled shrimp with the tails on. Remember that your salt block is a natural rock whose inherent flaws can develop into cracks and crevices with time and heating. The key to the longevity of your block is to heat it slowly.

Serves 4

Ingredients

  • Two 4 x 8 x 2-inch bricks or one 8 x 8 x 2-inch square Himalayan salt block
  • 16 large sea scallops (about 1- 1½ pounds)
  • 2 tablespoons olive oil
  • 1 teaspoon Spice Hound's* Piment d'Espelette
  • ½ small lemon, juice and zest

Preparation

  • Place the salt block in the oven on low and heat for 15 minutes. Increase oven temperature to medium and heat for another 15 minutes. Increase to high and heat another 10 minutes. The surface should be heated to over 500°F.
  • Remove carefully with mitts since the block will be very hot and place on a trivet or the stovetop for cooking.
  • Pat scallops dry and coat them in olive oil. Place scallops on heated block. Sear the scallops until browned, 2-3 minutes, then flip over and sear for another 2-3 minutes. Work in batches if the block cannot fit all the scallops. Transfer to a plate and top scallops with finely grated lemon zest, freshly squeezed lemon juice, and a light sprinkling of piment d'espelette. Serve immediately.
*For Spice Hound salts, visit their San Francisco store at 331 Cortland Ave., or order online at spicehound.com.

ROSEMARY GINGER-SALTED LAMB CHOPS

The Thai ginger sea salt crystals pair beautifully with lamb and rosemary. It creates a nice crunchy bite and bursts of ginger flavor.

Serves 4

Ingredients

  • 4 large garlic cloves (minced)
  • 1 teaspoon dried Spice Hound* rosemary (lightly crushed)
  • ½ teaspoon coarse grey sea salt
  • 2 tablespoons olive oil
  • 6 1¼ inch thick lamb loin chop
  • 1 teaspoon Spice Hound Thai Ginger Sea Salt

Preparation

  • Mix garlic, rosemary, grey sea salt and 1 tablespoon of olive oil in large bowl. Add lamb to bowl and turn to coat in oil. Let it marinate at room temperature for at least 30 minutes and up to 1 hour.
  • Preheat oven to 400°F. Heat the remaining tablespoon of olive oil in a heavy, large ovenproof skillet over high heat. Add lamb and sear for 3 minutes per side until brown. Transfer skillet to oven and roast lamb chops to desired doneness, about 10 minutes for medium-rare. Transfer lamb to platter, cover with aluminum foil, and let rest 5 minutes. Sprinkle Thai ginger sea salt over chops before serving.
*For Spice Hound salts, visit their San Francisco store at 331 Cortland Ave., or order online at spicehound.com.

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SALTY DOG WITH MURRAY RIVER PINK FLAKE SALT

This classic Greyhound is served in a salt-rimmed glass, and can be made with either vodka or gin.

Makes 1 drink

Ingredients

  • 1 teaspoon Spice Hound* Murray River Pink Flake Salt
  • 2 ounces vodka
  • 5 ounces fresh grapefruit juice

Preparation

  • Pour salt on a flat plate. Dab a clean cloth in vodka and wet the rim of an old-fashioned glass. Place glass upside down on the plate and slowly turn to rim glass with salt.
  • In a shaker, combine vodka and grapefruit juice with a scoop of ice. Shake well for 10 seconds and strain carefully into the glass.
*For Spice Hound salts, visit their San Francisco store at 331 Cortland Ave., or order online at spicehound.com.

SPICY STRAWBERRY MARGARITA

This can be blended for a frozen margarita. You can also add other fruits like mango or blueberries.

Makes 1 drink

Ingredients

  • 1 teaspoon Spice Hound* Alaea Hawaiian Sea Salt
  • 2 small pinches Spice Hound Cayenne 40 Heat
  • 2 fresh strawberries, hulled
  • ½ lime
  • 1½ ounces tequila
  • ½ ounce triple sec

Preparation

  • Pour salt on a flat plate and mix in 1 small pinch of cayenne. Place strawberries in a shaker and add freshly squeezed lime juice and a small pinch of cayenne. Use the remaining wet lime rind to rub the rim of a margarita glass. Place glass upside down on the plate with salt and slowly turn to rim glass with salt.
  • Muddle strawberries at the bottom of the shaker. Add tequila, triple sec and a scoop of ice. Shake well for 10 seconds. Strain carefully into salt-rimmed margarita glass.
*For Spice Hound salts, visit their San Francisco store at 331 Cortland Ave., or order online at spicehound.com.