Spoonin' some slurpy stuff about the world's drippiest drool

Monday, December 30, 2013

Himalayan Rock Salt Plate

As we usher in 2014 I have several new tools and toys to report on.

Salt plates, made of pink Himalayan rock salt, 1 1/2" thick, are my new obsession. The salt imparts a slightly seasoned flavor to the meat while sealing in juices. So far, I have cooked steak, potatoes and lobster tails on my plate, all with positives results.

The key to this cooking approach, is slowly heating the plate until it is at 500 degrees - plenty hot for searing and cooking meat. You do not have to season meat - the salt plate will do that - although I did add a bit of truffle butter to the steak before serving.

The meat gets beautifully carmelized, but I found the cook time to be a tad longer, and would suggest thinner cuts of meats rather than filets.

Clean up is not a major deal either - treat your salt plate like a cast iron skillet - absolutely no soap, and don't soak it in water. Let it cool, at least an hour, rinse it, scrub it then rinse it again. It will discolor, so I keep one side for cooking and leave the other side clean.

These plates are versatile and can also be refrigerated then used to serve cold foods like sushi. Lucky, special people have two, one for cooking, one for serving.

As for tonight's meal,

Salt Plate Grilled Lobster Tail and Purple Majesty Potatoes with Cilantro Vinaigrette

4 10 oz lobster tails
2 pounds small (1 1/2- to 2 inch) Purple Majesty Potatoes
3 tablespoons red-wine vinegar
5 tablespoons fresh lemon juice
3 garlic cloves, minced
1/2 teaspoon dried hot red-pepper flakes, or to taste
1 teaspoon sugar
1/2 teaspoon salt
2/3 cup extra-virgin olive oil
1/2 cup chopped fresh cilantro

Slowly heat salt plate for 20-30 minutes on gas stove top, increasing heat level every 5 minutes, until flame is on high. Plate is ready to cook when you feel heat holding your hand 2-3" from plate.

Whisk together vinegar, lemon juice, garlic, red-pepper flakes, sugar, and salt in a bowl. Add oil in a slow stream, whisking until well blended, then stir in cilantro.

Cut potatoes in half lengthwise, and toss with olive oil. Add potatoes cut side down to salt plate, cook for 8-10 minutes then flip once and cook an additional 8-10 minutes. Transfer to a bowl and toss with 2 tablespoons vinaigrette. Keep potatoes warm, covered.

Remove lobster tails from shell. Add to salt plate and cook 2-3 minutes per side. Transfer to a large bowl and toss with 1/4 cup vinaigrette, then keep warm, covered.

Top potatoes with lobster tail and drizzle with additional vinaigrette. Serve warm.

This vinaigrette is a definite keeper, just enough heat and a nice acid balance. This would be lovely on arugula or quite frankly any greens, starches, you name it. Even steak or poultry.


-Posted using BlogPress from my iPad

Location:S Adams St,Rockville,United States

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