Let me just say that sometimes it pays to work in a small office. I fielded a call from none other than Sur La Table informing my boss that the Himalayan Salt Plates he purchased for his wife's birthday (that he had been waiting for weeks to get) had finally arrived. I had just seen an episode of Diners, Drive-ins and Dives where Guy Fieri hit up Cafe Rakka and witnessed a kitchen goddess miracle, filet mignon being seared on a salt block...my jaw dropped. Needless to say he rushed right over. The moment the door shut behind him I was on the phone to SLT. As expected they couldn't keep them on the shelves, every order that came in was spoken for weeks in advance. A dash of charm and Ken was taking down my credit card number and adding my loot to my bosses stack of salt for pick up. I <3 you Ken! In fact, I named my NY Strip after you. So of course my pretty pink salt plate is Barbie...and that my darlings is why it's called a HimaLOVIN Salt Plate in my foodie pad!
Gotta have it? Here you go.
Now for the ingredients:
A good cut of beef
Pepper
If you have a bundle of big green onions that would be delicious
(I didn't and still regret not running down to the market).
So here's the only down side. You need to gradually heat it up and as you well know by now I am an instant gratification gal so this is difficult for me. The risk of cracking my 200 million year old crystallized salt deposits helps me realize that It's really no big deal. The salt plate needs to be on the rack when you start your grill, keep it on low and then work the heat up. I believe the desired heat is 300 - 400 degrees. If I had those delightful green onions I would have added them after a few minutes, but I didn't, so I didn't. Light the grill, pour a beer, put on a record and relax for a bit.
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| Salt + Meat = <3 |
When the Barbie is finally all hot and bothered I added a generously peppered Ken (do not add salt - for obvious reasons) who was seared on the grill for a moment because I'm old fashioned and I like lines on my steak. The lovely couple sizzled at first touch. A few minutes on each side and we were eating the most flavorful, juicy steak I've had in a long time. The salt infused the steak, somehow she knew just how much he needed.
Clean up was a cinch. No water, just scrub it.
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| Courtship....it's getting hot in here. |
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| Consummation |
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| Love on a plate...even my broccolini are lifting their legs in rapture. |
You have the best turn of phrase! I love it!
ReplyDelete...I have the best cousin too! ;) xo
ReplyDelete