Miso Deviled Eggs topped with Seaweed Sprinkles

 

Miso mixed with eggs yolks is intriguing enough.  Top it with Spicy Seaweed Sprinkles and you'll be transported to a happy place!

 
 
Miso deviled eggs
 

⏲️  Cook time: 20 minutes   Prep Time: 15 minutes   Makes: 12

Ingredients

6 large eggs, at room temperature

1/4 cup mayonnaise (use our Kelp Mayo recipe for more umami flavor!)

1/3 cup white miso paste (use gluten-free miso for a gluten-free dish)

2 T mirin (seasoned  

2 Tbsp. soy sauce (or Tamari for a gluten-free dish)

Ocean's Balance Bonito or Spicy Seaweed Sprinkles

Directions

Place eggs in medium-sized pot. Cover with water.  Bring to a boil over high heat.  Reduce heat to medium and continue to boil for 20 minutes.  Drain and cool. 

Cut eggs in half length-wise. Scoop out yolks into separate bowl.  Reserve whites. Add remaining ingredients except the Sprinkles.  Stir well to combine.  Adjust seasoning.  Fill reserved whites making a small mound on each. Top with your choice of Bonito or Spicy Sprinkles.

Serve immediately.

 

Beet and Kelp Hummus

 

Impress your friends with tasty (and beautiful!) nutrition. 

 
 
IMG_5780.JPG
 

⏲️  Prep Time: 1 hour  Makes: 3-4 cups

 

Ingredients

4 large beets  

2-19 oz. cans small white beans (Cannellini or Great Northern)

Juice of 2-3 limes

3 Tbsp. Ocean's Balance Kelp Purée

1/4 cup Extra Virgin olive oil

Freshly ground sea salt and black pepper

Directions

Step 1

Preheat oven to 400°F.  Rinse beets, cut off ends, wrap in foil. Place on a baking tray and bake for 45 minutes, until soft.

Step 2

Remove from oven, remove foil and allow to cool enough to handle.  Rub off skin, cut into chunks, and continue to allow to cool for 15 minutes.

Step 3

Place all ingredients in food processor. Mix to a consistent texture.  Adjust oil, lime juice, salt and pepper to taste.

Serve with lime-infused tortilla chips.

 

Recipe courtesy of Linda Olson.

 

Pairs with: Mojitos! 

Basil Sea Pesto Pizza on Polenta

 
 

⏲️ Prep: 20 minutes  Cook time: 20 minutes  Makes: 20 pieces 

Ingredients

3 cups basil leaves

2 cloves garlic, peeled & quartered

1/2 cup grated Parmigiano-Reggiano cheese

1/2 cup pine nuts

1/2 cup olive oil

3 Tbsp. Ocean's Balance Kelp Purée

2 tsp. salt

 1 (18 oz.) prepared polenta log

8 oz. mozzarella cheese, grated

Directions

Step 1

Combine all ingredients in food processor. Pulse until a moist, chunky paste has been formed. Add more oil if pesto seems too dry. Adjust other ingredients to taste.

Step 2

Pre-heat oven to 400 degrees.  Line a cookie sheet with parchment paper. Using a sharp knife, slice the polenta log into 20 even discs. Spoon pesto onto each disc. Top with grated cheese.

Step 3

Bake for 20 minutes, or until cheese is melted.  Remove from cookie sheet and drain on paper towel.  Serve warm. 

 

🍷 Pairs with: Italian Chianti or Spanish Rioja

Fancy Fish Sticks

 

Everyone will like these tasty "of the sea" morsels.

 
 
fish-sticks.jpg
 

⏲️ Prep: 10 minutes ⏲️ Cook: 20 minutes Serves: 4 

Ingredients

2 lbs. white fish, such as halibut, flounder or cod

2 eggs

2 Tbsp. Ocean's Balance Kelp Purée

1-1/2 cups Italian flavored bread crumbs

Canola oil for frying

Directions

Step 1

Using a sharp knife, cut fish into rectangular logs, trying to maintain an even thickness (trim off very thin end pieces), approximately 2-inches long and 1-inch wide.  Arrange bread crumbs on one end of a large cutting board.

Step 2

Whisk together eggs and Ocean's Balalnce Kelp Purée in a large bowl until frothy. Dip chicken pieces in egg mixture, then roll in bread crumbs. Place breaded chicken pieces on other half of cutting board. 

Step 3

Heat approximately 1 cup of canola oil in a large frying pan. Working in batches, cook the chicken nuggets 4 to 5 minutes until brown. Adjust the heat if they are cooking too quickly, as you want to give the chicken enough time to cook without burning it. Drain on paper towels. Serve immediately.

Serve with Ocean Mayonnaise or Ocean Cocktail Sauce for an extra dose of the sea! 

 

Pairs with: A frosty pale ale. 🍺

Baked Artichoke and Kelp Spread on Polenta Rounds

 

A touch of the ocean is added to this tasty vegetarian/gluten-free appetizer.

 

⏲️  Prep Time: 5 minutes Cooking Time: 45 minutes  Makes: 20  

 

Ingredients

1 (18 oz.) polenta log

3 cloves garlic, minced

5 Tbsp. olive oil

1 (14 oz.) can quartered artichoke hearts, packed in water (NOT marinated)

¼-cup fresh lemon juice

4 Tbsp. freshly grated Parmigiano-Reggiano cheese

2 Tbsp. Ocean's Balance Kelp Purée

2 tsp. ground black pepper

Directions

Step 1

Heat oven to 400 degrees. Cut polenta log into 20 slices.  Line cookie sheet with parchment paper. Arrange polenta slices on parchment paper. 

Step 2

In a sauce pan, cook olive oil on medium high temperature for approximately 3 minutes.  Add artichokes and brine, bring to a boil, cover and cook for 15 minute until artichokes are quite soft and most of the liquid has been cooked off.   

Step 3

Add lemon juice, cheese, Kelp Purée and pepper; stir until well combined and cheese has melted.  Remove from heat. 

Step 4

Using an immersion blender, blend ingredients until a thick, smooth paste is obtained.  Check for seasoning and adjust to taste.

Step 5 

Spoon paste onto polenta rounds.  Lightly sprinkle with grated cheese.  Bake for approximately 20 minutes, until topping and edges are brown.  Remove from tray immediately and let cool 5 minutes on wire rack.  Serve while still warm. 

 

Pairs with:  Champagne!! 🍾

Seaweed Sloppy Joes

 

This all-time American classic just got a whole lot tastier...

 
 
DSC_1263.jpg
 

⏲️  Prep Time: 5 minutes Cooking Time: 45 minutes  Serves: 6 

 

Ingredients

1 medium onion diced

2 cloves garlic, minced

2 Tbsp. canola oil

1 lb. ground beef, 90% lean

3 Tbsp. tomato paste

2 Tbsp. water

1/3-cup Worcestershire sauce

5 Tbsp. Ocean's Balance Kelp Purée

Salt & Ground pepper

6 toasted hamburger buns

Directions

Step 1

Heat canola oil in large sauté pan over medium heat. Add onions; cook for 5 minutes or until soft. Stir in garlic; cook one minute more.

Step 2

Add meat and brown, breaking up larger pieces with a wooden spoon, approximately 7 minutes.   

Step 3

Add tomato paste and water, stirring until completely dissolved. Add Worcestershire sauce, Kelp Purée and pepper; stir until thoroughly incorporated. Cook on medium heat for 10 minutes; reduce heat to low and cook an additional 20 minutes until liquid has cooked down to a thick sauce.

Step 4

Serve immediately on toasted buns.  

(Hint: they're even better the next day.)

 

 

Pairs with:  A hoppy IPA microbrew of your choice. 🍺

Ocean Cocktail Sauce

 

The umami of this sauce almost makes the shrimp an afterthought!

 
 
Cocktail Sauce.jpeg
 

⏲️  Prep Time: 5 minutesMakes: Approximatley 1 cup cocktail sauce

Ingredients

3/4-cup tomato ketchup

2 Tbsp. prepared horseradish

2 Tbsp. fresh lemon juice

1 Tbsp. Worcestershire sauce

3 Tbsp. Ocean's Balance Kelp Purée

 

Directions

Stir all ingredients together in a bowl.  Adjust seasoning to taste.  Chill at least one hour before serving.

Serve with large boiled shrimp arranged decoratively around rim of bowl.

 

 

Pairs with: Crisp white wine such as Sauvignon Blanc, Assyrtiko or Pinot Grigio. 

Fresh Salsa with Kelp

 
 

⏲️  Prep Time: 30 minutes Makes:  Approximately 5 cups of salsa

 

Ingredients

2 cups finely diced tomatoes

1 cup each finely diced red and green pepper

2 finely diced jalapeño peppers

1 large red onion, finely diced

3 Tbsp. minced garlic

1 bunch cilantro, finely chopped

3 Tbsp. Ocean’s Balance Kelp Purée

3-5 Tbsp. freshly squeezed lime juice

Salt

 

Directions

Combine all ingredients in a large mixing bowl. Adjust seasonings to taste.  Serve immediately with large nacho chips for dipping.

This salsa is also great as a topping for burritos, huevos rancheros, or quesadillas.

 

 

Great with: Ice cold Mexican beer like Tecate or Dos Equis. 🍺