Our Recipes

Back in 2009 I was walking by a movie theater down by Canal Street in the rain. With nothing better to do I walked in, sat down, and watched “I Am Love.” Then there was the love scene amidst wildflowers. And that was that. The scene with Tilda Swinton eating prawns is surely the most remarkable piece of food porn ever put to cellulose. Ever since then I’ve had a fantasy of mixing a drink for Tilda Swinton. This would be the drink I’d make for her. Serves 2 (you and your love) 5 ounces gin (Tanqueray or Freeland) 1 ½ ounces Maraschino liqueur 4 dashes Portland Bitters Project Lavender bitters 12 drops rose water 2 Luxardo Maraschino Cherries, for garnish Pour everything but the cherries over ice in a chilled mixing glass. Stir steadily until the desired dilution is reached: about 15 seconds if using ice from a bucket or 30 seconds if using ice straight from the freezer. Strain into chilled martini or coupe glasses. Garnish with the cherries. Cheers!Mark Recipe adapted from Bitterman's Field Guide to Bitters & Amari

Another way to experience the power and revel in the versatility of chocolate is to drink it. The history of drinking chocolate dates back to the deepest shadows of pre-civilization; for hundreds of years, and possibly for thousands, French, Spanish, Aztecs, and Olmecs have consumed it as a drink. When melted down, superbly crafted dark chocolate reaches its fullest expression. It is complex and stimulating; an entire jungle of Theobroma cacao chocolate trees spring up from your taste buds, revealing before you unexpected textural dimensions and infinitely varied flavors.

Cubanos are usually encased in foil prior to grilling and pressing— it helps to keep the edges from crumbling and falling away. But when you’re grilling between hot salt bricks, wrapping is counterproductive. The bread toasts up beautifully, with the moisture lurking in the butter that’s slathered on picking up just enough salt to push flavor into this sandwich from the outside in. The effect is not unlike an explosion, a Cubano supernova.   Cubanos are usually encased in foil prior to grilling and pressing— it helps to keep the edges from crumbling and falling away. But when you’re grilling between hot salt blocks, wrapping is counterproductive. The bread toasts up beautifully, with the moisture lurking in the butter that’s slathered on picking up just enough salt to push flavor into this sandwich from the outside in. The effect is not unlike an explosion, a Cubano supernova. Serves 4 hungry people Ingredients: 4 salt bricks 4 tablespoons unsalted butter, softened 1 loaf Cuban (or Italian) bread, halved lengthwise 1/4 cup yellow mustard 12 ounces thinly sliced boiled ham 12 ounces thinly sliced roasted pork 8 ounces thinly sliced Swiss cheese 1 large dill pickle, thinly sliced lengthwise 1/2 cup mojo   Half an hour before you are ready to start grilling, put the salt blocks on an unheated gas grill. Heat the grill to low, cover the grill, and warm the blocks for 10 minutes. Raise the heat to medium and wait another 10 minutes. Raise it to high and wait another 10 minutes. A laser thermometer aimed at the center of a block should register around 450°F. If using charcoal, bank a chimney of red-hot charcoal briquettes to one side of the firebox. Put the blocks on the grill grate away from the fire and cover the grill. In 20 minutes, using grill gloves, move the blocks so that they are over the coals. In 10 minutes, your blocks will be 450°F and ready for grilling.Spread 2 tablespoons of the butter on one half of the loaf and the mustard on the other half. Make layers of ham, pork, cheese, and pickles on the buttered half; top with the mustard-spread half. Use both hands to press down on the sandwich to flatten it slightly. Smear the remaining 2 tablespoons of butter all over the outside. Using grill gloves, arrange 2 blocks end to end. Put the sandwich on the blocks and top with the other 2 bricks, pressing them down to balance them on top of the sandwich. Cover the grill and grill for about 10 minutes, until the bread is toasted and the cheese has melted. Remove the sandwich to a cutting board and cut on an angle into 8 thick slices. Serve with mojo for dipping. Enjoy! Original recipe from Mark Bitterman's Salt Block Grilling - Grab your copy and get grilling!

Our Black Diamond Flake Salt works beautifully on dishes where a little visual and textural pizzazz is desired, such as on top of soups, grilled asparagus, and more. The deep, dark obsidian pyramidal crystals are very large and provide a nice toothsome crunch that makes for a marvelous counterpoint in texture on these enchiladas. Its raven color brings delightful contrast to a dish lighter in color and is sure to elicit an exclamation from your guests. Try it!  

Some things are hard to improve upon. For the beautifully minimalist gin and tonic, all I can think of is piling on the seriously refreshing mineral flavors of the French maritime Alps. With a touch of Suze, you’ll feel like you’re sitting in the backseat of a huge, obscenely luxurious limousine... Suze G & T Some things are hard to improve upon. For the beautifully minimalist gin and tonic, all I can think of is piling on the seriously refreshing mineral flavors of the French maritime Alps. With a touch of Suze, you’ll feel like you’re sitting in the backseat of a huge, obscenely luxurious limousine while watching the city lights flicker off the water as you glide into the night... but in the comfort of your own abode. Serves 1 (you) 1 1/2 ounces Gin (Freeland Spirits Gin) 1/2 ounce Suze or other citrus-forward amaro 2 dashes citrus bitters 2 dashes floral bitters Tonic water Lime wedge, for garnish Fill a collins glass with ice. Pour everything but the twist over ice, then stir for a few seconds. Top with tonic water and garnish with the lime. Serve with chips, peanuts or olives and a Zoom happy hour. Cheers! Mark