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Taqueria Style Salsa

taqueria style salsa

Recipe by Ericka Dixon, Photography by Nicole St. John

Ingredients

  • 12 roma tomatoes

  • 1 head cilantro

  • 10 garlic cloves

  • 3 jalapeno peppers

  • 1 poblano pepper

  • 1 red onion

  • 2 white onions

  • 3 limes juiced

  • 3 tbsp vegetable oil

  • 2 tbsp Falksalt Smoke

  • 1 tbsp ground black pepper

  • 1 tsp ground chipotle pepper (more for higher spice level)

Directions

  • Heat oven to 400 degrees

  • Cut tomatoes, peppers, and onions in quarters

  • Mix cut vegetables and whole garlic in a mixing bowl with oil, Falk Salt, and ground black pepper

  • Place oiled and seasoned vegetables on a baking sheet and roast in the oven until they are charred, about 15-17 minutes. Charring the vegetables will give your salsa a smoky flavor.

  • Add charred vegetable mix, cilantro, lime juice, and ground chipotle peppers to a blender or container large enough to use an immersion blender.

  • Blend until smooth for taqueria style salsa

  • Cool for at least 2 hours before enjoying

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Homemade Tortilla Chips

homemade tortilla chips

Recipe by Ericka Dixon, Photography by Nicole St. John

Ingredients

  • 1 pack corn tortillas

  • 2 tbsp Falksalt Wild Garlic

  • 2 quarts vegetable oil

Directions

  • Heat Oil to 350 degrees

  • Cut tortillas into 6 even triangles

  • Fry tortillas until golden brown

  • Remove with fine mesh spider or tongs

  • Toss in large bowl with Falksalt Wild Garlic

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Reverse Sear Denver Steak

Reverse sear denver steak

Recipe by Ericka Dixon, Photography by Nicole St. John

Ingredients

  • 2 tbsp Rosemary Falksalt

  • 1 tbsp ground pepper

  • 2 tbsp oil or beef tallow

  • 1 Marrow Detroit denver steak cut

Directions

  • Preheat oven to 400 degrees

  • Heat cast iron pan on high

  • Melt beef tallow in pan

  • Heavily season raw steak with Falk Salt rosemary and ground pepper mix

  • Sear steak on each side until both sides form a golden brown crust. (1-2 minutes each side)

  • Finish in oven until internal temp reaches 120 degrees & let rest for 5 minutes for a medium-rare steak

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Chipotle Peanut Butter Cookies

chipotle peanut butter cookies

Recipe by Ericka Dixon, Photography by Nicole St. John

Ingredients

  • 1 ½ cups chunky peanut butter

  • ½ cup salted butter

  • 1 ¼ packed brown sugar

  • 3 tbsp milk

  • 2 tsp vanilla extract

  • 1 egg

  • 2 tsp ground chipotle pepper

  • 1 ¾ cup all purpose flour

  • 1 tsp ground Natural Falksalt

  • ¾ tsp baking soda

  • 2 tbsp Falksalt Chipotle for topping

Directions

  • Preheat oven to 350 degrees

  • In a stand mixer, cream together peanut butter and butter

  • Mix in brown sugar, egg, and milk.

  • In a separate bowl, mix flour, ground natural Falksalt, baking soda, and ground chipotle pepper until entirely combined.

  • Mix flour mix into stand mixer.

  • Line a baking sheet with parchment paper and place 4 ounce cookies onto the tray

  • Bake for 10-12 minutes

  • Sprinkle with Falksalt Chipotle before cooling

  • Remove cookies from sheet tray once they are cooled entirely

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Potato Salad

Potato salad

Recipe by Ericka Dixon, Photography by Nicole St. John

Ingredients

  • 3 pounds red skin potatoes

  • ¼ cup chopped dill

  • ¼ cup drained capers

  • 2 shallots, minced

  • ¼ cup whole grain mustard

  • 1 ½ cups Dukes mayo

  • ½ red onion, julienne cut

  • zest of 1 lemon

  • 1 tbsp smoked paprika

  • 1 tbsp ground pink peppercorns

  • 1 tbsp ground Falksalt Citron

Directions

  • Cut potatoes into ½ inch uniform chunks

  • Place potatoes in pot with salted water, just enough to cover the potatoes

  • Cook the potatoes over high heat until the water starts to boil. Once boiling, set an 8 minute timer. After 8 minutes the potatoes should be fork tender.

  • Drain and place cooked potatoes on a sheet tray, and cool for 15-20 minutes in the refrigerator.

  • Once potatoes are cooled, add to a large mixing bowl and add all other ingredients. Incorporate mixture entirely.

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Carne Asada

CARNE ASADA

Recipe by Ericka Dixon, Photography by Nicole St. John

Ingredients

  • 1 lb Marrow Detroit Flank Steak

  • 2 cups orange juice

  • 1 lime, juiced

  • 1 can Tecate beer

  • 1/2 bunch cilantro, chopped

  • 1/2 white onion, minced

  • 2 dried chile peppers

  • 3 bay leaves

  • 2 tbsp garlic, minced

  • 1 tbsp Falksalt Smoke

Directions

  • Fine dice flank steak, or cut into small strips

  • In a large container, add together all ingredients, completely submerging the flank steak in the marinade.

  • Let sit for up to 6 hours in marinade

  • Heat vegetable oil or beef tallow in a large cast iron on medium high heat

  • Drain liquid from marinade and add the meat to the cast iron

  • Remove bay leaves and dried chiles from the meat

  • After the liquid from the marinade has cooked off, the meat will begin to develop a crust from the sugars in the juices. About 10-12 minutes.

  • Once the meat develops a nice char, sprinkle on Falksalt Smoke

  • Enjoy the flank steak on tortillas topped with cilantro and onion, in a quesadilla, or on nachos.

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Marrow Butter

Marrow Butter

Recipe by Ericka Dixon, Photography by Nicole St. John

Ingredients

  • 3 marrow bones

  • ¼ cup chopped herb mix; rosemary, chive, thyme.

  • 1 tbsp Falksalt Wild Garlic

  • 1 tsp ground pepper

  • 8 oz grass fed, Irish butter, like Kerrygold

  • Zest of 1 lemon

Directions

  • Leave butter at room temperature overnight to soften

  • Preheat oven to 425º F

  • Roast bones in an oven proof baking dish for 12 minutes

  • Chop herbs to a fine mix, and zest the lemon

  • Allow bones to cool slightly, then add the internal marrow to a stand mixer. Add the butter, herb mix, salt & pepper, and lemon zest. Mix using the paddle attachment.

  • If the butter is too soft for your liking, put it in a container with a lid and allow it to cool in the fridge for at least 30 minutes

Chef’s Tip

There will be excess tallow (beef fat) in your baking dish. Save it and use it to grease pans or sear your steaks in!

I always save herb stems for when I rest a steak or make a stock. Resting a steak on the discarded herb pieces allows the herbs to steam under the steak, giving the steak a new flavor layer. - Ericka


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Scotch Eggs

Scotch eggs

Recipe by Ericka Dixon, Photography by Nicole St. John

Ingredients

  • Marrow Detroit Maple Tarragon Breakfast Sausage

  • 8 eggs

    • 2 for 3-step breading

    • 6 for boiling

  • 1 tbsp Falksalt Smoked

  • 1 tsp ground pepper

  • 2 cups Panko bread crumb

  • 1 cup flour

  • ¼ cup chopped chives and minced tarragon 

  • 1 qt vegetable oil

  • Your favorite hot sauce, to taste

Directions

  • Place 6 eggs in a medium pot & fill with enough water to cover the eggs by one inch. Bring the water to a boil, then immediately reduce to a simmer & cook the eggs for 3 minutes. A short cooking time allows the eggs to to have a jammy yolk & not overcook during the later frying process.

  • Immediately place eggs into an ice bath to stop the cooking, let them chill in the bath for at least 15 minutes for a completely cooled egg.

  • While the eggs are cooling, set up your 3-step breading station

  • Mix flour with half of your salt, & pepper. In another bowl, scramble two eggs. In another bowl, mix panko with the remaining salt & pepper.

  • Gently peel the eggs.

  • Divide your sausage into 6 equal portions. Place one portion on a piece of plastic wrap, with another piece on top. Roll out the sausage into a very thin round layer. Remove the top piece of saran wrap and place a single egg in the center of the sausage & wrap the sausage in a tight pouch around the egg. Remove any excess sausage & set aside to use a different day.

  • Start your frying oil. Bring your oil to 375ºF over medium heat. If you don't have a thermometer, toss a few pieces of the panko in the oil & if it turns brown after a few minutes, your oil is ready.

  • While you're waiting for your oil to come to temp, start to 3-step bread your eggs. Place a sausage coated egg into the flour, coating thoroughly. Then place the egg into the egg wash, then back into the flour, then back into the egg wash, and finally into the panko.

  • Cook each egg for 2-3 minutes in the oil to ensure the sausage is cooked thoroughly. Careful not to overcook so the yolks inside are still jammy.

  • Land eggs on a paper towel to remove any excess oil after cooking.

  • Cut eggs in half with a bread knife & garnish with hot sauce, the chopped herbs, and a pinch of Falksalt Smoke.

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Bavette Steak

Bavette Steak

Recipe by Ericka Dixon, Photography by Nicole St. John

Ingredients

For the Steak

  • Marrow Detroit Bavette Steak

  • 1 tbsp Falksalt Pink Himalayan Salt Flakes

  • 1 tbsp freshly ground black pepper

  • 2 tbsp beef tallow or cooking oil

  • Marrow Butter to taste (see separate recipe)

Directions

  • Allow the steak to come to room temperature

  • Preheat the oven to 400ºF

  • Heat a cast iron skillet (or oven proof skillet) over medium high heat. Season steak with Falksalt and ground pepper. Melt tallow in the cast iron until shimmering. Add the bavette steak to the pan, searing both sides for 2 minutes, or until a brown crust has developed on each side

  • Place the steak in the oven to finish cooking internally. For a medium steak, pull when the internal temperature reaches 125ºF in the thickest part of the steak, about 4 minutes. Know that the steak will rise about 10ºF during resting once removed from the oven

  • Slice the steak against the grain to allow a tender cut and garnish with more salt to taste, and a knob of marrow butter

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Salted Caramel Chocolate Cake

Salted Caramel Chocolate Cake

Chocolate Caramel Cake

Ingredients

For the Chocolate Cake

  • 2 and 2/4 cups all-purpose flour

  • 2 cups granulated sugar

  • 1 and 1/2 cups unsweetened cocoa powder

  • 1 cup light brown sugar

  • 3 tbsp baking soda

  • 1 and 1/2 tsp baking powder

  • 1 and 1/4 tsp Fine Falksalt Pink Himalayan Sea Salt

  • 3 large eggs

  • 2 large egg yolks

  • 1 and 1/2 cups hot water

  • 1 and 1/2 cups sour cream

  • 1/3 cup milk

  • 3/4 cup vegetable oil

  • 2 tbsp vanilla

For the Ganache

Chocolate Caramel Cake 2
  • 1/2 cup chocolate chips

  • 3 tbsp heavy whipping cream

For the Salted Caramel Sauce

Directions

  • Preheat oven to 350 degrees.

  • In a large bowl (or mixer), combine granulated and light brown sugars, flour, cocoa powder, baking soda, baking powder, and Fine Falksalt Pink Himalayan Sea Salt. Mix together with electric mixer on low. Break up any large clumps by hand.

  • In a separate bowl, combine your wet ingredients (except your water), eggs, egg yolks, sour cream, milk, oil, and vanilla. Beat mixture on low with mixer until combined.

  • Pour the wet ingredients into the dry ingredients in 4-5 parts (TIP: Stir together the first part of mixture by hand before using the electric mixer to eliminate dry ingredients from getting everywhere with electric mixer). Using electric mixer, add hot water slowly until the batter is smooth and there are no lumps. Set batter aside.

  • Prepare your bundt pan by using cooking spray or simply spread vegetable oil around the pan with a paper towel. Then use a tbsp of all-purpose flour and coat the entire surface of the pan and tap out the excess flour and oil.

  • Pour batter into the pan until about 3/4 of the way filled and even out batter in the pan.

  • Bake for 40-45 minutes or until toothpick test comes out clean. Cool for about 20 minutes before removing from the pan.

  • Add heavy whipping cream to a small microwave-safe bowl and microwave for about 10-15 seconds at a time until cream begins to bubble.

  • Carefully remove from microwave and stir in chocolate chips until the chocolate ganache becomes smooth.

  • Coat the top of the cooled cake with the chocolate ganache. Drizzle over desired amount salted caramel and top with Falksalt Natural Sea Salt Flakes.

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Salted Caramel Sauce

Salted Caramel Sauce

Salted Caramel Sauce

Ingredients

Directions

Place a medium/large sauce pan on medium heat and add water and granulated sugar. (Make sure to use a larger saucepan than you think you need. Mixture will bubble and rise as it cooks).

Stir or whisk the sugar and water mixture until it begins to bubble.

Stop stirring and increase the heat to high and bring to a boil. Continue to boil until the sugar and water turn an amber color. (Have the other ingredients prepped at this time, the mixture can burn very quickly).

Remove from heat and stir/whisk in the heavy cream (mixture will bubble and rise quickly).

Add the butter 1 tbsp at a time, then vanilla and Fine Pink Himalayan Sea Salt. Continue to stir/whisk until completely mixed.

Pour mixture and pour into a heat-safe dish and store in the refrigerator for about an hour. The sauce will thicken.

Sprinkle a little Falksalt Natural Sea Salt Flakes on top to taste.

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Salted Chocolate Covered Strawberries

Salted Chocolate Covered Strawberries

Chocolate Covered Strawberries with flake sea salt

Ingredients

  • 1/2 cup semi sweet chocolate chips

  • 2 tbsp heavy whipping cream

  • Strawberries

  • Natural Falksalt Natural Sea Salt Flakes

Directions

  • Rinse and pat dry strawberries, then set aside.

  • In a microwave-safe bowl, add heavy cream and microwave for 15 seconds (if not bubbling, put in for another 10 seconds).

  • Add chocolate chips and stir until chocolate melts and is smooth.

  • Dip each strawberry into the chocolate and place on wax paper lined plate or tray.

  • Sprinkle Falksalt Natural Sea Salt Flakes on top and let cool.

  • Optional* Crush up your favorite cookie or graham cracker and top before chocolate sets.

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Pear & Chèvre Pizza

Pear & Chèvre Pizza

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Ingredients

  • 1 package of preferred pizza dough (store-bought)

  • ¼ cup crème fraiche or sour cream

  • 2 pears, sliced

  • 1 small yellow onion, sliced

  • ¼ cup chèvre goat cheese

  • ½ cup grated mozzarella

  • ½ tsp dried rosemary

  • Red pepper flakes, to taste

  • A few pinches Falksalt Natural Sea Salt Flakes

Directions

  • Set the oven to 425 °F

  • Prepare pizza dough as directed.

  • Spoon crème fraiche or sour cream onto dough.

  • Thinly slice pears and onions and generously place throughout pizza.

  • Distribute mozzarella cheese over pizza and add dollops of chèvre goat cheese.

  • Sprinkle rosemary over cheese.

  • Bake in the oven for 10-15 minutes until the crust is golden brown.

  • Top with Falksalt Natural Sea Salt Flakes and red pepper flakes.

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Hummus Toast

Hummus Toast

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Ingredients

Directions

  • Drizzle olive oil on sourdough bread slices and toast in the oven 400 degrees until lightly browned. (2-3 minutes each side)

  • Spread hummus on toasted sourdough.

  • Top with sun-dried tomatoes, sliced avocado and pine nuts.

  • Finish with a sprinkle of Falksalt Pink Himalayan Sea Salt

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Christmas Hot Chocolate

Christmas Hot Chocolate

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Ingredients

  • 2 cups of whole milk

  • 1/2 cup semi sweet chocolate chips

  • 1/4 teaspoon of cinnamon

  • 1/4 teaspoon of cardamom

  • Whipped cream (to top)

  • Candied almonds (to top)

  • Orange flavored chocolate, grated

  • Natural Falksalt

Directions

  • Combine milk and chocolate chips in a small pot on low heat.

  • Simmer on low heat for 20 minutes, whisking occasionally until the chocolate completely dissolves. (Do not let it come to a boil)

  • Stir in cinnamon and cardamom.

  • Serve in your best Christmas-themed mug and top with whipped cream, candied almonds, and Natural Falksalt. Grate Orange chocolate to garnish. For extra cinnamon flavor, stir together with a cinnamon stick.

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White Bean Chili

White Bean Chili

WhiteBeanChili-TopView.jpg

Ingredients

  • 2 13.4oz cartons Jack’s Quality Cannellini Beans, drained and rinsed

  • 4 cups vegetable broth (or chicken broth)

  • 1 cup sweet corn, frozen

  • 1 red bell pepper, diced

  • 4 cloves of garlic, minced

  • 3 green onion stalks, diced

  • 8 oz mini portabella mushrooms, diced/sliced

  • 7 oz green chilis

  • ½ lime

  • 2 cups sour cream

  • 1 cup Mexican blend cheese, shredded

  • 2 tablespoons olive oil

  • 1 teaspoon Cumin

  • ½ teaspoon Oregano

  • ½ teaspoon Dried Cilantro

  • Ground pepper to taste

  • Top with Wild Garlic Falksalt

Optional

  • 2 Cups chicken, cooked and shredded*

  • Fresh Cilantro

  • Avocado, sliced

Directions

  • In a large pot on medium heat, drizzle olive oil. When hot add bell pepper, mushrooms and garlic.

  • Cut the leafy green part of the green onions off and save for later, dice up the white part of the green onion and add to mixture.

  • When the mixture is softened, stir in Cannellini beans and corn.

  • Add vegetable broth, green chilis (do not drain), cumin, dried oregano, dried cilantro and juice from half a lime. *If using shredded chicken, also add to mixture* Stir together and let simmer for 20-30 minutes.

  • Reduce heat to low and stir in sour cream.

  • In bowl, small handful of cheese and stir together. Top with ground pepper and Wild Garlic Falksalt to taste.

  • Finish off with sliced avocado, diced green onion (leafy part that was saved previously), and fresh cilantro.

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Summer Melon Salad

Summer Melon Salad

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Ingredients

  • 1 cantaloupe melon, balled

  • 1 package mozzarella balls

  • 1 package prosciutto  

  • 1 bunch of mint

  • 1 Lime

  • Citron Falksalt

Directions

  • Use melon baller to cut cantaloupe into multiple pieces, and place in bowl.

  • Add in mozzarella balls and torn pieces of the prosciutto.

  • Tear mint leaves, and add to the bowl.

  • Cut lime in half and squeeze juice over summer salad.

  • Toss and sprinkle with Lime Falksalt.

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Nectarine Caprese Salad

Nectarine Caprese Salad

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Ingredients

Directions

  • Slice the nectarine thinly and slide between slices of mozzarella balls.

  • Layer them over a nice dish and sprinkle with balsamic vinegar.

  • Distribute the basil and finish by sprinkling plenty of Falksalt fine grain Mediterranean sea salt.

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Spicy Avocado Baked Eggs

Spicy Avocado Baked Eggs

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Ingredients

  • 2 ripe avocados

  • 4 fresh eggs

  • 1/8 teaspoon pepper

  • sriracha to taste

  • cilantro 4-5 sprigs chopped

  • Natural Falksalt

Directions

  • Preheat the oven to 425 degrees.

  • Slice the avocados in half, and take out the pit. Scoop out about two tablespoons of flesh from the center of the avocado, just enough so the egg will fit snugly in the center.

  • Place the avocados in a small baking dish. Do your best to make sure they fit tightly.

  • Crack an egg into each avocado half. Try your best to crack the yolk in first, then let the egg whites spill in to fill up the rest of the shell.

  • Place in the oven and bake for 15 to 20 minutes. Cooking time will depend on the size of your eggs and avocados. Just make sure the egg whites have enough time to set.

  • Pull leaves from the stems of cilantro and chop.

  • Remove from oven, then season with pepper, and garnish with sriracha, cilantro, and the crumble Natural Falksalt Flakes on top to finish! Eat & Enjoy!

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Salted Fudge Brownies

Salted Fudge Brownies

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  • 3/4 cup all-purpose flour

  • 3 large eggs

  • 3/4 cup semisweet chocolate chips

  • 5 ounces semisweet chocolate bar finely chopped

  • 2 Tablespoon cocoa powder

  • 1/4 teaspoon salt

  • 3/4 cup unsalted butter

  • 3/4 cup granulated white sugar

  • 1/4 cup light brown sugar

  • 1 teaspoon vanilla extract

  • Chocolate Ganache (See separate recipe)

  • Natural Falksalt (to top)

  • 1 cup (6 ounces) semisweet chocolate chips

  • 2/3 cup heavy whipping cream

Directions

  • Preheat oven to 350 degrees F. Line an 8x8 or 9x9 inch pan with parchment paper and let it hang over two sides.In a medium bowl, sift together flour, cocoa powder, and salt; set aside.

  • In a large saucepan, heat the butter on low and stir until butter has melted. Add chocolate, and stir constantly until mixture is smooth. Remove from heat and stir in both sugars until combined. allow to slightly cool. 

  • After the chocolate mixture is slightly cooled, Whisk in the eggs and vanilla until fully combined. Add flour mixture to batter and stir just until combined. Stir in chocolate chips.

  • Pour batter into prepared pan, smooth top with a greased spatula. Bake for 20-25 minutes (20 minutes for gooey Brownies). Be careful not to over-bake.

  • Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth.

  • For a pourable ganache, cool, stirring occasionally, until mixture reaches 85°-90° and is slightly thickened, about 40 minutes. Pour over brownies, allowing some to drape down the sides. Spread ganache with a spatula if necessary to evenly coat, working quickly before it thickens. Let stand until set.

  • For spreadable ganache, chill, stirring occasionally, until mixture reaches a spreading consistency. Let cake cool completely then pour ganache on top. Cut into pieces and serve or store. Yield: 1-1/4 cups.

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