Best Kiwi And Lime Soup With Sea Salt Recipes

Curtis' Lime Soup image

Provided by Food Network

Time 55m

Number Of Ingredients 14

1 tablespoon olive oil
1 medium red onion, diced
3 garlic cloves, minced
2 tablespoons dried oregano
Salt
1/2 pound fried tofu
2 carrots diced
1/2 pound green beans, cut into 1-inch pieces
2 medium tomatoes, diced
1 cup vegetable stock
1/2 bunch cilantro, chopped
2 tablespoons chili powder
2 limes thinly sliced
Juice of one lime

Steps:

In a large pot, heat the oil and saute the onion and garlic. Add the remaining ingredients and simmer until done, about 35 minutes.
TIP:
COOKING WITH LIME-SEVICHE
The acid in the lime "juice cooks" the seafood. The ratio should be at least 3/4 cup lime juice to one pound of raw seafood such as scallops or shrimp. Season with salt, pepper, and your favorite spice, serve over salad.

Circus Caramel Corn with Smoked Almonds and Sea Salt image

Provided by Food Network

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 11

Nonstick vegetable-oil spray, for greasing
1 cup popcorn kernels
1 1/2 tablespoons sea salt, plus more for sprinkling
1 tablespoon canola oil
2 3/4 cups sugar
1/2 cup light corn syrup
8 tablespoons unsalted butter, cut into small pieces
1/2 tablespoon baking soda
8 ounces smoked or regular almonds, coarsely chopped
8 ounces unsalted cashews
8 ounces candy-coated chocolate pieces, optional

Steps:

Line a large baking sheet with parchment paper or aluminum foil and grease generously with the spray. Generously spray a large bowl and all but the handle part of a large spoon or rubber spatula.
Combine the popcorn, salt and oil in a large deep pot with a lid and stir to coat the kernels in oil. Place the pot over moderately high heat, cover with a lid and cook, shaking the pot frequently to redistribute the kernels. Cook until all the kernels have popped, 6 to 8 minutes. Transfer the popcorn to the large prepared bowl, discarding any un-popped kernels.
Combine 1/4 cup water, the sugar and corn syrup in a large deep pot over moderately high heat and stir to combine. Cook, undisturbed, until the mixture develops a light amber color, about 10 minutes. Remove the pot from the heat, add the butter and baking soda and stir continuously to melt the butter and combine the ingredients, about 20 seconds. Working quickly, pour the sugar mixture (caramel) over the popcorn, and add the almonds, cashews and chocolate, if using. Use the prepared spoon to stir everything together, trying to evenly coat the popcorn and nuts in caramel. Sprinkle with sea salt. Break the caramel corn into smaller, bite-size pieces and serve.