Ruby Hawaiian Alaea Sea Salt Is a Busybody

Guacamole gets another flavor profile with the addition of Haleakala Ruby. Photos courtesy of The Meadow.

RED Alaea Hawaiian Sea Salt is the traditional and authentic seasoning for native Hawaiian dishes such as Kalua Pig, Poke and Hawaiian Jerky.

True. But it is so much more than that!

Extracted from the unspoiled waters of the Hawaiian island, Molokai, the red salt is not processed like regular table salt, though Hawaiians use it as a table salt. Traditionally, Hawaiians also use Alaea salt in healing rituals. That is not so surprising. But it is also used to cleanse, purify and bless tools and canoes. That, is surprising.

Haleakala Ruby Alaea Sea Salt gets its color from volcanic clay.

The salt, which gets it red color from Alaea volcanic clay, is rich in minerals and iron.

The red salt enhances both savory and desserts. It really likes all kind of seafood, including sushi, sashimi and grilled fish. Use it in soups and with bread and butter. It also adds something special to plantains and fruit salads.

Haleakala Ruby atop mango is not just a garnish.

The red salt is available at Amazon.com from the Old Hawaiian Sea Salt Co. http://www.amzn.to/NVfP2P. The Meadow stocks it as Haleakala Ruby Coarse Hawaiian Alaea Salt in both its New York and Portland, Oregon stores; it can also be purchased at its online store at http://www.bit.ly/Ne7Ehr

In a delicious discovery The Meadow has found that the red salt does wonderful things in guacamole. And mango sorbet, too.

Where Restaurant Week Ends, NYC Go Prix Fixe Begins

WAS there any doubt that NYC Restaurant Week Summer 2012 would be extended?

The surprise would have been in it ending as originally scheduled on Friday (10 Aug). The extension started Monday and runs through 3 Sept.

In a slight twist, NYC & Company, the outfit that runs Restaurant Week, has christened the extension NYC Go Prix Fixe rather than simply announcing that the promotion continues with the norm of fewer restaurants taking part. “NYC Restaurant Week Summer 2012 has ended but you can still enjoy three-course prix-fixe dining at some of the City’s best restaurants,” visitors to its Web site will learn.

The Slow-baked Atlantic merlu, Fricassée of market beans, Tomato-fennel sauce and "Vierge," crispy shallots that Bar Boulud was plating for Restaurant Week will be served during NYC Go Prix Fixe. Ditto for Mesa Grill’s succulent Wild stripped bass w/roasted corn sauce, Jalapeno pesto and Charred corn-tomato salsa. And the Mixed berry pavlova w/Mint cream and Crisp ginger meringue at Red Rooster Harlem.

NYC Go Prix Fixe operates just like Restaurant Week, including pricing structure and blackout days. In fact, restaurants are repurposing Restaurant Week menus. (It’s better for the environment and their bottom lines, no?). The only difference is in name (of promotion) and number (of restaurants).

Hot dog!

Visit http://www.nycgo.com/goprixfixe to learn more about NYC Go Prix Fixe.