SEASONING WITH ALAEA (RED CLAY) HAWAIIAN SEA SALT

Hawaiian Sea Salt Other Names: Alaea, Alae, Hawaiian Red Salt Alaea Sea Salt is a traditional Hawaiian table salt used to season and preserve. A natural mineral called "Alaea" (volcanic baked red clay) is added to enrich the salt with iron oxide. This natural additive is what gives the salt its distinctive pink color. The clay imparts a subtle flavor that is said to be mellower than regular sea salt. Uses: It is the traditional and authentic seasoning for native Hawaiian dishes such as Kalua Pig, Poke and Hawaiian Jerky. Also good on prime rib and pork loin. Hawaiian Sea Salt comes in fine and coarse grain. Alaea Sea Salt, because of its mellow flavor, is versatile enough to be used everyday.  I like to use it on chicken, beef and pork.  I especially like it on prime rib, rubbing it with the coarse grain Alaea, cracked black pepper, rosemary and fresh garlic.  Below is the recipe adapted from Artisan Salt.  Prime Rib Roast with Alaea Hawaiian Sea Salt Ingredient List: Standing rib roast- 4-rib (about 7 to 8 1/2 pounds trimmed) For salt rub 2 tablespoons AlaeaTM - Hawaiian Sea Salt (Coarse) 2 teaspoons crushed allspice berries 3 tablespoons coarse ground black peppercorns 3 tablespoons coarse ground white peppercorns 3 tablespoons unsalted butter, softened 2 tablespoons flour 1 tablespoon brown sugar 1 tablespoon Dijon mustard For sauce 2/3 cup dry red wine 2 cups beef broth 1 1/2 tablespoons cornstarch 1 tablespoon Worcestershire sauce 1 tablespoon water Garnish: fresh rosemary sprigs Meat - Preparation: Let rib roast stand at room temperature 1 1/2 hours. Preheat oven to 495ºF. Salt Rub - Preparation: Combine rub ingredients in a bowl and stir to form a paste. Pat beef dry and sprinkle with Hawaiian Sea Salt and pepper. In a roasting pan roast beef, ribs side down, 30 minutes. Transfer beef to a platter and discard remaining drippings. Reduce oven temperature to 355ºF. Return beef to roasting pan, ribs side down, and spread with Sea Salt and pepper paste. Roast beef 1 to 1 1/4 hours more, or until a meat thermometer inserted in fleshy section registers 135�F. for medium-rare meat. Transfer beef to a cutting board and discard strings if necessary. Let beef stand, covered loosely, at least 25 minutes and up to 30 minutes before carving. Wine Sauce - Preparation: Skim fat from drippings in roasting pan. To pan add wine and deglaze over moderately high heat, scraping up brown bits. Boil mixture until reduced by about half and transfer to a saucepan. Add broth and boil 5 minutes. In a small bowl dissolve cornstarch in Worcestershire sauce and water and add to pan in a stream, whisking. Bring sauce to a boil, whisking, and boil 1 minute. Season sauce with sea salt and pepper. Garnish rib roast and serve with sauce. Serves 10.

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