Big Sur Sea Salts
PICO BLANCO - Flavor profile: Ocean Mist. Great used as your everyday salt, as a finishing salt post-plating or pour into your favorite grinder. 100% hand-harvested salt from the rocky Big Sur coastline.
How to use:
- Pico Blanco is your everyday salt
- A fantastic finishing salt post-plating
- pour into your favorite grinder.
MORADA - Flavor profile: Hibiscus. Great as an outstanding drink salt rim, au jus for wild game or on red meats, an ice cream or butter topper, in jams and jellies.
How to use:
- an outstanding drink salt rim
- au jus for wild game or on red meats
- ice cream or butter topper
- jams and jellies
Ingredients: Carmel Berry Co. Elderberry Syrup wild salt, Pico Blanco sea salt, hibiscus, rose bud, lemon zest.
CASTROCHILL - Flavor profile: Artichoke.
How to use:
- over steamed artichokes
- across your favorite greens
- chicken and fish
Ingredients: Pico Blanco sea salt, Pezzini artichoke, cucumber, cantaloupe, lemon
ALVARADO - This salt was inspired by taking a walk down downtown Monterey's main drag, Alvarado St. where these ingredients can be found anywhere from gardens to a brewery to an ice cream shop.
HOW TO USE:
- salads and greens
- ice cream, cheeses, and yogurts
- great on fish!
- sprinkle on granola blends or popcorn
Ingredients: Alvarado Street Brewery "Biggie's Blueberry Brunch Bonanza" wild salt, blueberry, jasmine, bee pollen, Spanish lavender, lemon verbena.
SANTA LUCIA SALT - Flavor profile: Dark Fruit, We’re excited to introduce this craft salt featuring local wine from one of our tour partners, Comanche Cellars!
HOW TO USE:
- as a finishing salt on premium butcher quality meats
- with fish or other seafood
- with grilled or sautéed mushrooms
- soft cheeses, yogurts, ice cream
Ingredients: Comanche Cellars Tondré Pinot Noir, Wild salt, organic blood orange, organic cranberry, organic allspice
*All Big Sur Salts are sustainably packaged in stylish reusable/recyclable 4 oz. glass jars with a bamboo lid.
See recipe below!
Artichoke & Roasted Red Pepper Paella
Recipe courtesy of The Historic Garden League
2 tablespoons Monterey’s Tasty Olive Bar Lemon EVOO
1 cup white aborio rice
1 small yellow onion, cut into small dice
3 medium cloves garlic, minced
1 medium tomato, hulled and chopped (1 cup)
1 medium zucchini, trimmed and chopped (1 cup)
7 ounces quartered artichoke hearts, 1/2 cup of them chopped
2 large roasted red peppers; 1 chopped and 1 thinly sliced (drained, from a jar)
1 cup cooked lupine beans or butter beans, drained (may substitute any cooked white beans)
2 cups low-sodium vegetable broth
1 tablespoon Spanish smoked paprika
1/2 teaspoon ground turmeric
1 teaspoon saffron threads, loosely packed
1 teaspoon Pico Blanco or Castrochill Big Sur Salt
Parsley leaves, finely chopped, for garnish
Want seafood? Sauté shrimp or scallops before you start the paella, then add them to the top with the quartered artichokes and sliced red peppers.
Heat the oil in a large skillet (or a paella pan, if you have one) until shimmering over medium-high heat. Add the rice and toast, stirring, for about 2 minutes, until the rice starts to turn light brown. Add the onion and garlic and cook for 1 minute until coated and fragrant. Stir in the tomato, zucchini, the 1/2 cup chopped artichoke, the 1/2 cup chopped roasted red pepper and the beans. Cook for 1 minute, stirring constantly.
Add the broth, paprika, turmeric, saffron and salt. Give the mixture a stir, then do not stir again.
Cook on medium-high heat, bubbling rapidly, for 3 minutes, then reduce the heat to medium-low. (Still no stirring.) Artfully arrange the reserved artichoke quarters and thinly sliced roasted red pepper strips on the surface. Make sure the pan is centered on its burner for even cooking.
Continue cooking at a steady bubble until the broth is fully absorbed, 13 to 15 minutes. After a full minute with no bubbling, turn off the heat. (You can cook the paella a little longer to promote a bottom crust; just proceed at your own risk and pull the pan off of the heat before the crust blackens.)
Cool for 5 minutes before serving, then garnish with chopped parsley. Serve from the skillet.