Beef Carpaccio on Himalayan Salt Block
It could be time for the Morton Salt girl in the yellow slicker to step aside. Multi award-winning American chef and restaurateur David Burke wants to be known as "The Salt Guy," an apt moniker because he's so passionate about it. Sitting in his sun-filled office, our conversation is focused on salt. Burke is especially excited about Pink Himalayan Salt, which he says is the purest, a primordial salt. In discussing both its function and durability, we talk about how the American palate craves salt, how it tempts our taste buds and enhances the flavor of both savory and sweet foods.
One of the first proponents to bring Pink Himalayan Salt to the United Sates, Burke enjoys experimenting with it, serving and cooking food directly on it, even using it as décor. He's developed a unique U.S. patented process using Pink Himalayan Salt to dry-age his mouthwatering steaks. Bricks of pink salt line a room where his famous steaks rest, allowing the beef to age longer in a safe environment taking on the subtle salt flavor, ultimately making the beef more tender. Ardent fans may remember the 2004 Iron Chef episode when he narrowly lost the competition to Chef Bobby Flay. It was what he prepared that had everyone talking– Lamb Carpaccio with Pink Himalayan Salt. Burke likes the pink commodity as a perfect finishing touch for its culinary flare, especially when used for presentation. His Tuna Sashimi on Himalayan Salt is a great example. It's not only a clean presentation, but since the block of salt is used for serving, it eliminates the need for additional flavoring. The food is salted from the bottom up.
At its core, salt is simply the combination of sodium and chloride ions on the periodic table, but Pink Himalayan Salt is stunning with the dark and light rose-color striations and white veins snaking throughout. Yes, salt is a kitchen staple but these pieces of the salt might also be viewed as beautiful pieces of marble or quartz, decorating your counter or in Burke's case, lining walls in his noted restaurants.
As our conversation rounds out, we discuss the many varieties of salt available — pickling, black, old- school table just to name some – acknowledging that to a certain degree they all have a similar taste because they become difficult to differentiate when dissolved. The exception, however, is the smoked and savory varieties which are flavored enhanced. Today, there is a salt to suit almost any culinary desire. In Burke's kitchens, besides the pink variety, Fleur de Sel is the choice for desserts and savory recipes are hit with the smoked variety. Yet it's nice to know that like most of us, when he's cooking, he, too. reaches for the Kosher stuff to enhance his delicious recipes.
Tuna Sashimi on Pink Himalayan Salt
This recipe is adapted from David Burke. The beautiful dish is a great example of how the texture of salt is used for finishing. The block of Pink Himalayan Salt serves a dual purpose -- it provides the salt taste and acts as a beautiful presentation piece. I love the ginger oil on the tuna, which adds a spicy flavoring to the fresh fish. While Chef Burke's recipe calls for XO Sauce, an Asian oil based condiment with dried shrimp, scallop, and chili peppers, I chose not to include.
- 1 Ounces Sushi Grade Tuna cut into 2-inch cubes
- 1 Pink Himalayan Pink Salt block
- 2 Teaspoons Ginger Oil recipe below
- 1/4 bunch Chives cut into 2-inch sticks
- XO Sauce available in Asian Markets or online
- Zest 1 Lemon
Ginger Oil
- 3- inch piece of Ginger
- 3 Ounces Canola Oil
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Blanch the 3-inch piece of Ginger, three times. Place in the blender with 3 ounces of Canola Oil and blend until smooth.
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Place the tuna on the salt block and lightly brush with the ginger oil and place 1-2 chive sticks on each side. Mix lemon zest with 2 ounces of XO Sauce and place in small bowl.
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Serve the dish with toast.
Adapted from Chef David Burke
Source: https://butterfloursugarsalt.com/2016/04/chef-david-burke-wants-to-be-known-as-the-salt-guy/
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