Tantalize your tastebuds with these salty dishes

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

Video: Cooking with rock salt?

TODAY

updated 3/7/2007 12:21:25 PM ET

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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)

Recipe: Black Truffle Fettucine in a Pink Rock Salt Bowl

David Burke

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.

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

David Burke

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.

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Recipe: Tuna Sashimi on Himalayan Salt

David Burke

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

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Recipe: Poached Egg

David Burke

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.

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Recipe: Salty Caramel and Salty Candied Peanuts

David Burke

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.

Tantalize your tastebuds with these salty dishes

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

Below:

Jump to text The exotic salt with a naturally pink hue is mined from the Himalayan Mountains i...

Jump to recipes Black Truffle Fettucine in a Pink Rock Salt Bowl

Jump to discuss comments below

Video: Cooking with rock salt?

Recipe: Black Truffle Fettucine in a Pink Rock Salt Bowl

Ingredients

Preparation

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

Ingredients

Preparation

Recipe: Tuna Sashimi on Himalayan Salt

Ingredients

Preparation

Serving Size

Recipe: Poached Egg

Ingredients

Preparation

Recipe: Salty Caramel and Salty Candied Peanuts

Ingredients

Preparation

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