Our Recipes

Sometimes you just want to slump into a chair and sip indolently on a fruity drink. Sometimes you want to throw your body to the mat and sip fervently on a fruity drink that is truly badass. I’m crazy about all the bitters you can put in this cocktail. Go to town—enjoy the tiki abandon of throwing armloads of ingredients into a zombie glass. Take out your aggression on the bitters, tossing in more of them, and more varieties of them. This is definitely a Mai Tai, but it’s a Mai Tai with moves. Serves 1 (you) 1 lime wedge 3 mint sprigs 2 ounces golden rum (I like Appleton Estate 12-Year-Old) 3/4 ounce golden curaçao 1/3 ounce orgeat syrup 4 dashes orange bitters 4 dashes lime bitters 4 dashes spicy bitters 3/4 dark rum 1 orange wedge, 1 lime wedge, 1 brandied cherry and 1 pineapple cube on long pick, for garnish Muddle the lime half and mint sprigs in a shaker. Fill the shaker with the golden rum, curaçao, syrup, and bitters. Short-shake with ice. Strain into a cocktail glass or snifter filled with crushed ice. Float the dark rum on top and garnish with the fruit stick. Cheers! Mark                                                                                   Cocktail photo by Clare Barboza

A delicious and fresh summer drink that serves around 4 people. The perfect way to take advantage of summer watermelon. This drink plays well with vodka, tequila, rum, and more, however it is just as tasty on its own. Have fun and make it your own, there are no rules! A delicious and fresh summer drink that serves around 4 people. The perfect way to take advantage of summer watermelon. This drink plays well with vodka, tequila, rum, and more, however it is just as tasty on its own. Have fun and make it yours, there are no rules! Serves 4 people Ingredients: ½ watermelon 1 cup ice 2 limes juiced, and 4 lime wedges Lemon Flake Salt 1-2 Tbsp. fresh ginger Optional: Grapefruit, Lime, or Cucumber Bitters Optional: 4-8 oz Spirits Wipe the rim of your favorite glasses with lime wedges and dip into lightly crushed lemon flake salt. Add all remaining ingredients to a blender, and blend until smoothPour into glasses, and enjoy!

A great way to strike up conversation with anyone is to say that you invented Italy. Say it earnestly. You were hot and cranky and thirsty, and you knew for a fact that nothing was any fun anymore. But then you had an idea... Moto Guzzi Sbagliato A great way to strike up conversation with anyone is to say that you invented Italy. Say it earnestly. You were hot and cranky and thirsty, and you knew for a fact that nothing was any fun anymore. But then you had an idea. You pulled over and ordered something tall and fresh and tart and bitingly bitter to slake your thirst. You looked around, and everyone was happy, talking, jumping off rocks and into the sea. You were happy. And that is how you invented Italy. Serves 1 (you) 1 ounce Campari 1 ounce sweet red vermouth (Carpano Antica!) 6 dashes grapefruit bitters 2 dashes aromatic bitters Prosecco 1 orange slice, for garnish Put a handful of ice cubes into a wine glass. Add the Campari, vermouth, and bitters. Stir. Top with Prosecco and garnish with the orange slice. Serve with chips, peanuts or olives and a Zoom happy hour. Cheers! Mark  

Bring the heat with this spicy elote grilled corn, smothered in Sriracha mayo and topped with Parmesan cheese and our favorite Fleur de Hell Chili Pepper Sea Salt.        

Our favorite springtime flavor explosion: tried and true Lemon Flake Sea Salt, dappled with sunshine in the form of bright, pungent, candy-sweet lemon juice flavor, juicy baked chicken, plus peppery arugula, salty capers and butter... the perfect chicken piccata.     Serves 4 Ingredients: 3 chicken breasts, thinly sliced and cut into 2-3 pieces 1/3 cup all purpose flour Salt and pepper to taste 1-2 tablespoons olive oil 3 garlic cloves, minced 1 cup chicken broth  1 lemon, thinly sliced 1/3 cup freshly squeezed lemon juice 2 tablespoons capers, drained and rinsed 3 tablespoons unsalted butter, cubed To garnish: Bitterman's Lemon Flake Sea Salt   Preheat oven to 200 degrees F.  Season the chicken with salt and pepper and then dredge them in flour. Shake off excess flour. Heat the olive oil in a skillet over medium-high heat. Pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed. Place the chicken onto a baking sheet and then into the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan. Cook the minced garlic in the skillet until fragrant, about 30 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Remove from heat and set aside. Serve chicken over a bed of greens or pasta and spoon sauce all over. Garnish with the lemon flake sea salt.  Original recipe and photos from Farah Raqib - Follow along on instagram at @findfarah - Visit http://tplusf.tumblr.com/  

A classic summer snack with a secret ingredient, Haleakala Ruby Hawaiian Sea Salt. Serves 6 normal people, or 2 not-even-that-hungry Bitterman's Ingredients: 3 large hass avocados, peeled, pitted, and mashed 2 limes, juiced 3 two-finger pinches Haleakala Ruby Hawaiian Sea Salt 1/2 cup red onion, diced 3 tablespoons fresh cilantro, chopped 2 roma tomatoes, seeds removed/diced 1 garlic clove, minced 1 pinch ground cayenne pepper  1 pinch ground cumin 1 jalapeño, seeds removed/diced (optional) In a medium bowl, mash together the avocados, lime juice, and Hawaiian sea salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper, cumin and jalapeño (optional). Refrigerate 1 hour for best flavor, or serve immediately with your favorite tortilla chips. Recipe & Photos by Farah Raqib. To see more of Farah's photos and recipes, visit tplusf.tumblr.com.          

A trifecta of flavor: creamy baked eggs, buttery rich avocado and savory salty lox, finished with one of our most popular salts, the Black Diamond Flake Salt.       Serves 6 Ingredients:  3 Hass avocados, halved and pitted 6 eggs 1/2 pound salmon lox  Black Diamond Flake Salt, for finishing Freshly ground pepper and red pepper flakes, to taste Preheat oven to 450 degrees F. Scoop out the pitted area of each avocado half to make room for the eggs. Place a thin slice of lox in each avocado half. Crack each egg in a cup first, then using a large spoon, scoop the yolk into the avocado. If you have room, fill with the egg whites. Place each prepared avocado half in a muffin pan as pictured (this helps them stay flat and intact). Bake for 15-20 minutes or until the egg whites are cooked. Season with Black Diamond Flake Salt, freshly ground pepper, red pepper flakes, and garnish with fresh dill. Recipe & Photos by Farah Raqib. To see more of Farah's photos and recipes, visit tplusf.tumblr.com.   

What other taste is more perfect for hot weather than Thai food? This tangy, salty dish is a Thai inspired recipe from Mark Bitterman's Salt Block Cooking.  Serves 4 Ingredients: 1 stovetop round Himalayan Salt Block ¼ cup fresh lime juice ¼ cup Thai fish sauce 1 tablespoon rice wine vinegar 2 tablespoons toasted sesame oil 1 garlic clove, minced 1 hot chili pepper, such as bird chile, habanero, cayenne or Scotch bonnet, stem and seeds removed, minced ¼ cup finely shredded carrot 1¼ pounds large, wild-caught sea scallops (about 16) ½ teaspoon freshly ground Lampong Black Pepper Place the stovetop round Himalayan Salt Block over low heat on a gas grill or stovetop for 10 minutes (see Read Before Heating, in Salt Block Cooking, pg. 25). Turn the heat to medium and heat for 10 more minutes. Raise the heat to medium-high and heat the block to about 600 °F, about 20 more minutes (see Getting It Hot, in Salt Block Cooking, pg. 24). To make the dipping sauce, mix the lime juice, fish sauce, ¼ cup water, vinegar, sesame oil, garlic, chili pepper and carrot; set aside. Pat the scallops dry and pull off their white gristly tendons if not already removed. Season the scallops with the black pepper and let stand at room temperature until the salt block is hot. When the salt block is very hot (you should only be able to hold your hand above it for just a few seconds), place the scallops on the hot block and sear until browned and springy to the touch but still a little soft in the center, about 3 minutes per side. Work in batches if your salt block cannot comfortably fit all the scallops at once. Transfer to a platter or plates and serve with the dipping sauce.  Recipe & Photos by Mark Bitterman. To see more of Mark's photos and recipes, check out Salt Block Cooking

Pinot Noir Sea Salt, made using top-notch Willamette Valley Pinot Noir, has a strong aroma, bright visual impact, and a tamarind-like tart sweetness. The salty sweet pops of flavor and color are a delightful surprise sprinkled on top of this blackberry lime pie!   Makes 1 pie Ingredients: For the pie crust:  1 1/2 cups graham cracker crumbs 1/2 cup butter, melted 1/4 teaspoon Pinot Noir Sea Salt Cooking spray For the pie filling:  1 tablespoon lime zest (only collect zest from the outermost layer, the white portion of the peel is bitter) 1 lime, juiced 1 pint fresh blackberries 2 egg yolks 1 can, 14 oz, sweetened condensed milk To garnish: Fresh blackberries Pinot Noir Sea Salt Preheat oven to 350 degrees F. Spray an 8-inch pie dish or a shallow 9-inch pie dish with cooking spray and set aside.  Mix the graham cracker crumbs, 1/4 teaspoon Pinot Noir Sea Salt and butter in a small bowl. Press down the mixture onto the pie dish. Bake in preheated oven for 10 minutes, then set aside.  Place washed fresh blackberries into a strainer with a bowl underneath. Using a spatula, fork, or your fingers, mash the blackberries to release their juices. Discard the pulp. Mix the blackberry juice, lime juice, lime zest and egg yolks in a medium bowl for 1 minute on high speed. Add the condensed milk and mix on high speed for about 1 minute or until smooth and creamy.  Pour mixture into the crust and bake for 15-17 minutes or until the center is set. Remove from oven, allow to cool, then refrigerate for at least 4 hours, preferably overnight. Garnish with blackberry slices and Pinot Noir Sea Salt and serve. Enjoy!  Recipe by Dr. James Hancey