1. Headline
  1. Headline
Advertise | AdChoices

Tantalize your tastebuds with these salty dishes

Add a twist to pasta, desserts and more with Himalayan pink rock salt

Advertise | AdChoices

Video: Cooking with rock salt?

Open in new window

TODAY
updated 3/7/2007 12:21:25 PM ET 2007-03-07T17:21:25

The exotic salt with a naturally pink hue is mined from the Himalayan Mountains in Nepal, and is naturally enhanced with iron and minerals. Chef and restaurateur David Burke created some special recipes that feature this gourmet ingredient.

Recipe: Black Truffle Fettucine in a Pink Rock Salt Bowl (on this page) Recipe: Kobe Beef Three Ways on Pink Himalayan Rock Salt: Negamaki, Satay and Short Rib Dumpling (on this page) Recipe: Tuna Sashimi on Himalayan Salt (on this page) Recipe: Poached Egg (on this page) Recipe: Salty Caramel and Salty Candied Peanuts (on this page)
Advertise| AdChoices

Recipe: Black Truffle Fettucine in a Pink Rock Salt Bowl

Ingredients
  • 10-12 ounces fettucine
  • 1/4 cup melted butter
  • 1 cup whipping cream
  • 1/2 cup parmesan cheese
  • 1 1/2 teaspoon pepper
  • 1 1/2 teaspoon garlic powder
  • 1 teaspoon parsley
  • 1 1/2 cup chicken stock
  • 1 clove garlic, finely diced
  • 1/2 cup peas
  • 1/2 cup leeks, chopped
  • 1/2 cup bacon, cooked and chopped
  • 1/4 cup onion, chopped
  • 2 tablespoon fresh black truffles, thinly sliced
Preparation

Boil pasta. Rinse and set aside. Melt butter in skillet and add diced onions, bacon and leek. Add cream. Mix and heat slightly. Add cheese, peas, pepper, parsley and chicken stock. Stir with whisk, while heating until creamy. As cheese melts, add noodles. Warm and top with fresh truffles. Season with salt and pepper. Serve.

search for more recipes in TODAY Food
Print Save to my recipe box Go to my recipe box
Advertise | AdChoices
Advertise | AdChoices
Advertise | AdChoices

Recipe: Kobe Beef Three Ways on Pink Himalayan Rock Salt: Negamaki, Satay and Short Rib Dumpling

Ingredients
  • Negamaki
  • 1 ounce sliced paper thin kobe beef
  • Scallions, blanched, 5 pieces 2-inch length
  • Ginger, julienned, 1/2 ounce
  • Enoke mushrooms, two pieces
  • Satay
  • 1 ounce paper thin kobe beef, cut into 1/2 x 2 inch rectangle
  • Short Ribs for dumplings
  • 5 ounces kobe beef shortribs
  • 5 ounces Shoxing cooking wine
  • 2 tablespoons Lemon zest
  • 2 tablespoons Orange zest
  • 1 tablespoon Cinnamon
  • 2 pieces Anise
  • 1 quart Veal Stock
  • 2 tablespoons olive oil
  • 6 ounces Carrots, chopped
  • 6 ounces Celery, chopped
  • 6 ounces Onion, chopped
  • 6 ounces Fennel Seed, chopped
  • Dumpling Filling
  • 2 tablespoons lemongrass, chopped
  • 2 tablespoons ginger
  • 2 tablespoons shallots, sweated
  • 3 tablespoons cilantro
  • 1 tablespoon oyster sauce
  • 1 pack wontons
  • Sweet-Chili Lime Sauce
  • 4 tablespoons lime
  • 4 tablespoons cilantro
Preparation

To make Negamaki
Place scallions, ginger and enoke in center of kobe and roll into thin tube. 

Skewer beef for Satay.

To make dumplings
In a medium-size sauté pan with 2 tablespoons olive oil, brown meat. Add all ingredients excluding cooking wine and veal stock. Brown vegetables and deglaze with cooking wine and add veal stock. Cook for 2 1/2 hours until fork tender. Pull meat from sauce and strain. Reduce sauce by 1/2. Shred meat. Beat together dumpling fillings and add to the short rib meat.

Place 1 wonton on table top. Add 1 tablespoon of meat filling in the center. Eggwash all sides of wonton. Stick a toothpick or skewer into the center of the meat and wrap wonton around it. Boil. 

Bake one large piece of pink Himalayan rock salt in oven at 500 degrees until hot. Place satay, negamaki and dumpling atop and serve with sweet chili-lime sauce.

search for more recipes in TODAY Food
Print Save to my recipe box Go to my recipe box
Advertise | AdChoices
Advertise | AdChoices
Advertise | AdChoices

Recipe: Tuna Sashimi on Himalayan Salt

Ingredients
  • 5 ounces Sushi Grade Tuna, cut into 2” cube
  • 1 Himalayan Salt Block (available at S.O.S. Chefs or Asian-Style Plate)
  • 2 teaspoon Ginger Oil (recipe follows)
  • 1/4 bunch Chives, cut into 2” sticks
  • XO Sauce (available at any Asian market)
  • 1 Lemon
  • Ginger Oil
  • 3” piece of Ginger, chopped
  • 3 ounces Canola Oil
Preparation

To make the Ginger Oil
Blanch 3” piece of chopped ginger 3 times. Place in blender with 3 ounces of canola oil. Puree until smooth.

To make XO Sauce
Zest lemon. Mix with 2 ounces XO sauce.

Plating
Slice tuna into 1 ounce portions. Place on salt rock. Lightly brush with ginger oil. Place 1 2” chive stick on each slice. Place XO sauce in small dipping bowl. Serve with toast.

Serving Size

Yield: 1 serving

search for more recipes in TODAY Food
Print Save to my recipe box Go to my recipe box
Advertise | AdChoices
Advertise | AdChoices
Advertise | AdChoices

Recipe: Poached Egg

Ingredients
  • 2 eggs
  • 1 tablespoon olive oil
  • Caviar, Osetra
  • 2 slices baguette, toasted
Preparation

Lightly oil the hole in the salt rock. Bake in oven for 10 minutes at 400 degrees. Serve with toast points and top with caviar.

search for more recipes in TODAY Food
Print Save to my recipe box Go to my recipe box
Advertise | AdChoices
Advertise | AdChoices
Advertise | AdChoices

Recipe: Salty Caramel and Salty Candied Peanuts

Ingredients
  • Salty Caramel
  • 250 grams sugar
  • 3 grams salt (or to taste)
  • 60 grams corn syrup
  • 1 vanilla bean, split and scraped
  • 360 grams cream
  • Salty Candied Peanuts
  • 1 egg white
  • 50 grams sugar
  • 2 grams salt (or to taste)
  • 200 grams peanuts
Preparation

To make the Salty Caramel
Combine sugar, salt and corn syrup in a saucepan over medium high heat until it reaches a deep caramel color. Meanwhile, in another saucepan, heat cream together with vanilla bean. When desired color of caramel is reached, turn off heat and add hot cream with the vanilla bean. Strain through a fine mesh sieve.

To make the Salty Candied Peanuts
Combine all ingredients together in a bowl, making sure all peanuts are evenly coated. Place on an even layer on a sheet pan. Place in a pre-heated oven at 350 degrees F. Bake until crispy and golden.

search for more recipes in TODAY Food
Print Save to my recipe box Go to my recipe box
Advertise | AdChoices
Advertise | AdChoices
Advertise | AdChoices

© 2012 MSNBC Interactive.  Reprints

Discuss:

Advertise | AdChoices

Discussion comments

“ ”

Expand Collapse
,
Reply
Advertise | AdChoices
Advertise | AdChoices
Advertise | AdChoices

Most active discussions

  1. votes comments
  2. votes comments
  3. votes comments
  4. votes comments

More on TODAY.com

None
  1. News

    Tropical weather approaching Southeast

    video Subtropical storm Beryl began moving faster toward an expected landfall Sunday night on the Southeast U.S. coast, threatening Memorial Day beachgoers with forecast conditions of dangerous surf and drenching rains. NBC’s Kerry Sanders reports.

    5/27/2012 1:39:37 PM +00:00 2012-05-27T13:39:37
None
  1.  TODAY
    News

    video 80-year-old survives chute mishap

    5/27/2012 1:49:21 PM +00:00 2012-05-27T13:49:21
None
  1. News

    Best viral video of week: Bat mitzvah dance

    video Following a rundown of the week’s best viral videos, Mike Hanley and his daughter, Jessica, chat with TODAY’s Lester Holt about the dance video taken at Jessica’s  bat mitzvah that went viral.

    5/27/2012 2:00:48 PM +00:00 2012-05-27T14:00:48
None
  1.  TODAY
    News

    video Intrigue behind arrest of Pope’s butler

    5/27/2012 1:41:40 PM +00:00 2012-05-27T13:41:40
None
  1. News

    Summer means creepy crawlers

    video With the unofficial start of summer upon us. NBC’s Thanh Truong reports on the early arrival of insects of all shapes, sizes and varied levels of creepiness.

    5/27/2012 1:46:23 PM +00:00 2012-05-27T13:46:23
None
  1. News

    Could Josh Powell have been stopped?

    video In a TV special airing May 29, E! investigative journalist Laura Ling unravels the tale of a deeply disturbed man who was most likely responsible for the deaths of his entire family and who very possibly could have been stopped.

    5/27/2012 1:54:03 PM +00:00 2012-05-27T13:54:03