Recipes

Ingredients: 5 pounds sweet onions 2 cups vinegar 2 cups water 2 Tablespoons "For J's" Hawaiian Chili Pepper Sea Salt or "For J's" Garlic Sea Salt 1 cup sugar 4 clove garlic, chopped Directions: Cut onions into wedges. Put into glass jars and set aside. Combine remaining ingredients until salt and sugar is dissolved. Pour liquid over onions. Cover and let stand for 24 hours, then store in refrigerator. *May add 3 crushed Hawaiian Chili Peppers for more heat.

Ingredients: "For J's" Kiawe Smoke Sea Saltor "For J's" Garlic Sea Saltor "For J's" Maui Onion Sea Saltor "For J's" Hawaiian Chili Pepper Sea Salt (any single or combination of flavors) Your favorite cut of steak light oil (vegetable, canola, or sunflower) ground black pepper fresh garlic cloves (crushed) [optional] Instructions: Lightly coat steak with oil. Rub with fresh garlic. Sprinkle "For J's" Sea Salt and pepper on both sides of steak. Grill to desired doneness and serve Suggested Side-Dish: Slice zucchini and/or eggplant lengthwise. Lightly oil both sides; lightly salt on one side and grill.

Ingredients: 2 1/2 Tablespoons "For J's" Kiawe Smoke Sea Salt 5 lb Tri Tips (or flap meat) 1 cup granulated sugar 1 1/2 Tablespoons garlic powder Instructions: Sprinkle meat strips with Smoke salt and press firmly into all sides. Combine granulated sugar and garlic; blend well; then roll meat in mixture. Grill to desired doneness (medium rare is best) then transfer to a bowl to collect drippings. Prior to serving, slice meat strips against grain into thin bite-size pieces. Return to the bowl to allow slices of meat to marinate in drippings for additional flavor.

Ingredients: 10 lb boneless ribeye roast 2 to 3 Tablespoons "For J's" Garlic Sea Saltor "For J's" Maui Onion Sea Saltor "For J's" Hawaiian Chili Pepper Sea Salt Instructions: Preheat oven to 500°. Rub "For J's" sea salt evenly over prime rib and place in roasting pan. Cook in preheated oven for 20 minutes to sear surface of roast. Lower heat to 325° and continue roasting for at least 60 minutes. Use meat thermometer to periodically check temperature until desired doneness is reached. Let roast rest for 15 to 20 minutes before slicing. Internal Meat Temperature Guide: Rare to Med. Rare - 125 to 130...