Hawaiian Sea Salt Recipes

We have gathered some of the best examples of both modern and traditional Hawaiian recipes where Hawaiian Sea Salt can have the greatest positive impact. All of these recipes can be found in the Recipe Books offered on our site.

Remember Hawaiian Sea Salt not only adds distinctive flavor, it provides a wonderful visual accent to any food presentation. Bring an important piece of the island dining experience home to your family or amaze the party guests with an unexpected and pleasing Hawaiian dish.

Cornish Hen Pot Roast with Balsamic o Kekai Sea Salt

Star Advertiser, By Request 2: Cornish hens are a favorite for slow cooker meals but I was looking for a pot-roast type recipe for stove-top cooking because it is quicker than a Crock Pot or oven. I tested this Tyson based recipe using thyme and rosemary plus a heartier vermouth.

One tip: Cornish hens have a lot of fat. If you have the time refrigerate the hens after cooking and scoop off the solidified fat either way scoop as much fat out of the cooking juices as possible before serving.

Rinse hens in cold water a pat dry. Split hens in half down the backbone. Combine herbs, garlic, Balsamic o Kekai Sea Salt and pepper and rub mixture on all sides of the hens. Heat oil in Dutch oven over med-hi heat. Brown hens on both sides.

Add vermouth, reduce heat. Cover and simmer for 45 minutes until juices run clear when thigh is pierced. Remove and cover birds.

Strain juices and remove fat as described earlier. Bring juices to a simmer, add cornstarch mixture and thicken. Serve.

Palomino Euro Bistro Paella with Black Lava Sea Salt

Star Advertiser By Request 2: Chef Fred DeAngelo says the key to this traditional Spanish dish is saffron - the world's most expensive spice. Paella is the most popular dish in most Spanish restaurants whether it's the Palomino Euro Bistro in Hawaii or your home town.

Rice: heat oil, brown chorizo and chicken. Add onions, peppers and garlic, deglaze with vermouth. Add tomatoes, spices and stock, bring to boil. Add rice and bake for 30 minutes at 375 degrees.

Paella: combine oil, garlic, fish clams and mussels. Saute over medium heat. Season with Black Lava Sea Salt and pepper. Deglaze pan with stock and wine, add lemon juice, cover and reduce until shellfish open (about 1 minute)

Add shrimp, crab, rice and peas, stir gently. Cover and cook another 2 minutes. Garnish with lemon slices and chopped parsley.

Portuguese White Bean Soup with Pa'akai o ka Aina Sea Salt

My father cooked this soup frequently during World War II due to food rations. The recipe can be expanded for larger families and last several days. After three generations, this soup is still a family favorite because it doesn't use too many ingredients, is easy to cook and tastes great.

Serves 8

1 package small white beans
Water
2 medium potatoes
1 pound Oscar Mayer bacon, cut into 1-inch pieces
Pa'akai o ka Aina Sea Salt, to taste
2 bunches watercress, washed and cut into 2-inch lengths

Rinse white beans and place in stock pot. Fill halfway with water. Soak beans overnight.

When ready to begin cooking, pour out the water and rinse beans. Refill the pot 3/4 full with water. Cook on medium heat until tender.

Stir occasionally so beans do not stick to the bottom of the pot. Add potatoes and bacon. Stir gently.

When potatoes are cooked, turn off heat. Add Pa'akai o ka Aina Sea Salt to taste and watercress. Press watercress gently into broth. Do not mix until ready to serve. Goes great with warm bread.

Sesame Dressing with Cabernet de Soleil Sea Salt

Little Hawaiian Condiments Cookbook: Borrowed for Hawaiian Homemade Gifts and Treats Magazine

Blend all ingredients except sesame seeds in a food processor/blender. Stir in sesame seeds. Pour into jars and chill.

Napua's Slow-Cooked Kalua Pig with Pa'akai o ka Aina Sea Salt

Little Hawaiian ‘Ohana Cookbook: A crock pot works just as well as an oven for this recipe. We have friends in Michigan that use this recipe at least one a month. It will be a big hit for church potlucks and the like. Rosemary, Hawaiian sea salt and Maui onions give the pork a little extra flavor.

Serves 6 to 8

5 pounds bone-in pork butt
1/4 cup liquid smoke
1/2 cup water
1 tablespoon dried rosemary
1/2 tablespoon black pepper
2 tablespoons Pa'akai o ka Aina Sea Salt
1 small Maui onion, thinly sliced
1 small head cabbage, steamed and shredded
Additional Pa'akai o ka Aina Sea Salt, to taste
Steamed white rice

Place pork, fat side up in a 6 quart Crock pot. Combine liquid smoke and water, pour over pork. Sprinkle with rosemary, pepper and Pa'akai o ka Aina Sea Salt. Place onion slices around pork. Cover and cook for 6-8 hours or until pork is very tender. Remove and shred the meat. Add cabbage. Pour cooking liquid to taste. Serve over rice.

The Willows Curry with Pa'akai o ka Aina Sea Salt

Little Hawaiian ‘Ohana Cookbook:  In the 1940’s Emma Hausten dreamed of offering the finest in gracious hospitality that mimicked the relaxing atmosphere of home. In 1944 Emma realized her dram when the family opened the Willows. A restaurant where everyone was welcomed with aloha. This recipe is still offered at The Willows today.

2 pounds boneless chicken thighs, cut into bite-sized pieces
6 ounces white wine or dry vermouth
3 tablespoons peanut oil
Diamonds o Kekai Sea Salt and pepper to taste
6 tablespoons curry powder

Saute garlic, ginger, onion and butter. Add ‘Alea sea salt, sugar, curry powder and flour. Mix then add coconut milk a little at a time. Stir and slowly bring to a boil (20 minutes) Allow to stand several hours.

Sam Style Poke with Black Lava Sea Salt

Combine 'ahi with 'inamona, ogo, sesame oil and soy sauce. Mix thoroughly. Add Sam's secret sauce and marinade for 30 minutes in fridge.

Combine ingredients and stir.