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
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
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
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.
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.
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
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.
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
