Monday, October 20, 2014

sunday dinner

IMG_8537 With the salts that we received from Kirk, we tried them with dinner yesterday.

Kirk mentioned that the habanero salt was good with steak, so that is what I served. A-5 Kagoshima kuroge wagyu ichibo (top side).

I wasn't too sure what to serve the uni (sea urchin) salt with, but after tasting it, I thought it might be nice to dip seafood into it.

So I pan seared some scallops. Since I didn't season the scallops before searing them, the uni salt gave the scallops a nice ocean-y flavor.

And we dipped our steak into the habanero salt...boy, did it have a nice after burn (cough!).

The fried ika (squid) and fried shrimp I picked up at the market so these were already pre-seasoned. We ate them as is.

For veggies we had some kiriboshi daikon mustard salad.

Untitled and washed everything down with this Italian Collesi Amberata. This amber ale was a little fruity and with 7.5% alcohol content had a nice kick.

This beer is unpasteurized and naturally fermented in the bottle. They suggest you serve this with grilled meat so this was perfect with my menu.

I'll keep experimenting with these infused salts. Do you use infused salts? Write how you use them in the comments. We both enjoyed our first try of these salts...Thanks again Kirk!

8 comments:

K said...

Everything looks delicious Kat!

jalna said...

I looked up "A5". All I can say is "WHOA!"

Rowena said...

My fave "fancy" salt is Halen Mon's tahitian vanilla salt - awesome on seared scallops or simply sprinkled onto salads. Picked up a black truffle salt that is just nuts on buttery popcorn!

K and S said...

Thanks K!

lol Jalna :)

ooh thanks Rowena, those ways to use infused salts sound delicious!

Take care everyone!
Kat

KirkK said...

Hi Kat - I'm glad you founs some use for the salts. You may want to try the uni salt on eggs...I know, sounds weird, but the French love their urchin and eggs!

K and S said...

like hard boiled eggs Kirk? or a different way?

Take care & thanks again.
Kat

KirkK said...

You can do boiled. I like it on soft scrambled or with a cheese omelete.

K and S said...

Thanks Kirk! we tried it on omelette...good :) and we'll try hard boiled next.

Take care.
Kat