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The restaurants at Belhurst have long been known throughout the region as the finest, most memorable restaurants. Guests travel from all over to savor the unique flavors created by Executive Chef Casey Belile. Indulge in the magic of Belhurst in your own home!
Here are some Fantastic Salt-Savory Recipes!
Rosemary and Salt Roasted Shrimp with Garlic Butter Dipping Sauce
3 to 4 pounds sea salt
16 large shrimp (abt. 1 lb), shells on
8 sprigs fresh rosemary, broken in half, plus ¼ teaspoon minced leaves
1 stick unsalted butter
1 Tablespoon chopped garlic
1 Tablespoon lemon juice
¼ teaspoon salt
1/8 teaspoon red pepper flakes
Preheat the oven to 400 degrees. Spread enough of the rock salt across the bottom of a
baking sheet to make an even layer (about half the salt). Place in the oven to preheat for
30 to 45 minutes.
Place the rosemary sprigs across the hot salt, spacing evenly, and place 1 shrimp on top of each. Top the shrimp with the remaining salt to cover completely. Bake until the shrimp
are pink and cooked through, about 10 minutes.
While the shrimp are cooking, make the dipping sauce. In a small saucepan, melt the butter over medium heat. Add the remaining ingredients and gently cook until aromatic, about 5 minutes. Remove from the heat and pour into a decorative bowl to serve warm.
To serve, remove the shrimp with tong and place on a platter. (Alternatively, peel the shrimp before serving.) Serve the shrimp with the warm butter dipping sauce on the side.
Sweet Potato Fries with Basil Salt and Garlic Mayonnaise
5 sweet potatoes, cut into about 1 by 5-inch “fries”
3 Tablespoons olive oil
2 Tablespoons chopped fresh basil leaves
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
¾ cup mayonnaise
1 clove garlic, minced
1 Tablespoon lemon juice
Preheat the oven to 400 degrees.
Place the sweet potato “fries” on a foil-lined baking sheet and toss with the olive oil.
Bake until golden brown, about 45 minutes.
Meanwhile combine the basil, salt, and pepper in a small bowl. In another small bowl
combine the mayonnaise, garlic, and lemon juice, and stir to combine.
When the sweet potato fries come out of the oven, sprinkle with the basil salt. Serve with the garlic mayonnaise alongside for dipping.
Chicken with Rosemary and Lemon Salt
2 Chickens, about 2 to 3 pounds each
3 Tablespoons extra-virgin olive oil
1 or 2 fresh rosemary sprigs
1 ½ lemons, cut into chunks
Seasoned Salt:
2 Tablespoons very finely minced lemon zest
2 Tablespoons mince fresh rosemary
2 Tablespoons sea salt, preferably gray salt
Freshly ground black pepper
Preheat oven to 450 degrees if you have no convection fan, or to 425 degrees if you have a convection fan. Rinse the chickens inside and out and dry well.
Make the salt: In a bowl, combine the lemon zest, rosemary, salt, and pepper, mixing well. Rub the chicken all over with the olive oil, and then rub with 3 tablespoons of the seasoned salt. (Reserve the remaining salt for another use.) Tuck the rosemary sprigs and lemon chunks into the chicken cavity. You don’t need to truss the chicken.
Place the bird on a rack in a roasting pan and roast for 15 minutes. Reduce the oven temperature by 75 degrees F and continue roasting until the juices run clear when a thigh is pierced with a skewer, about 50 to 55 minutes longer. Transfer the chicken to a platter and let rest for at least 10 minutes before carving.
Vinegar and Salt Grilled Potato “Chips”
4 medium Yukon gold potatoes, scrubbed
Canola oil
Salt
Freshly ground black pepper
Malt vinegar
Kosher salt of Fleur de Sel
Heat the grill to medium.
Place potatoes in a pot of cold water, add 1 tablespoon of slat and cook until potatoes are tender, but still firm, about 10 minutes. Drain, let cool and slice into ¼-inch thick slices.
Brush the potatoes on both sides with the oil and season with salt and pepper. Grill the slices until golden brown on both sides and just cooked through, about 10 minutes.
Remove the slices to a platter in an even layer and immediately drizzle with the vinegar and season with salt.
Yellow Tail Snapper Bake in a Salt Crust
1 (3 to 4 pound) whole yellow tail snapper, scaled and cleaned
Kosher salt and freshly ground black pepper
2 lemons, sliced thin
2 shallots, sliced thin
¼ cup chopped flat-leaf parsley
3 tablespoons thyme leaves
2 bay leaves
1 teaspoon red pepper flakes
¼ cups extra-virgin olive oil, plus more for oiling baking sheet
4 egg whites, room temperature
1 cup kosher salt
Preheat oven to 350 degrees.
Rinse the fish and pat dry; season it inside and out with salt and pepper. In a mixing bowl, combine the lemon, shallot, parsley, 2 tablespoons thyme, bay leaves, red pepper flakes,
and ¼ cup olive oil. Place the fish on an oiled baking sheet and stuff the cavity with the
lemon mixture.
In a clean mixing bowl, whip the egg whites until they form soft peaks. Fold in the salt to
make a paste then fold in the remaining thyme leaves. Smear the salt paste over the entire
fish and roast for 35 to 45 minutes. The egg whites will form a hard crust. Gently crack the
shell with a spoon and lift off the salt crust. Serve.
Horseradish and Salt-Crusted Prime Rib
Buying and trimming: When ordering the rib roast from a butcher, be sure to request a
“top choice” roast cut from the small loin end; the best being ribs 12 through 10.
Have the butcher cut off the chine/backbone.
1 (3-rib) prime rib beef roast, about 6 pounds
4 red onions, halved
4 carrots, cut in chunks
4 parsnips, cut in chunks
2 heads garlic, halved
Horseradish and Salt Crust:
½ cup prepared horseradish
5 garlic cloves, finely chopped
2 sprigs fresh rosemary, chopped
4 sprigs fresh thyme, chopped
½ cup kosher salt
2 tablespoons freshly ground black pepper
½ cup extra virgin olive oil, plus more for drizzling
Preheat oven to 325 degrees.
Put the onions, carrots, parsnips, and garlic into the bottom of a large roasting pan.
Place the roast, rib side down, on top of the vegetables. In a small bowl mash together the horseradish, garlic, rosemary, thyme, salt, pepper, and olive oil to make a paste. Smear the paste generously over the entire roast and drizzle with some extra oil.
Roast for about 1 ½ to 2 hours or approximately 20 minutes per pound for medium-rare. Check the internal temperature of the roast in several places with an instant read
thermometer, it should register 125 degrees for medium-rare.
Remove the beef to a carving board, cover it with foil, and allow it to rest for 20 minutes.
Note: the internal temperature of the meat will continue to rise about 10 degrees.
Remove the vegetables and set aside. Pour the pan juices into a fat separator and
set aside to allow the fat and beef juices to separate. Use the juices to serve with
the meat and save the fat for Yorkshire pudding.
Bon Appetite!
Casey Belile
Belhurst Executive Chef |
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