Soulful seasoning blends sourced from the world's best surf breaks
Here is a great new way to use Surf Salt. By adding a small amount of olive oil, it turns any Surf Salt into a savory paste to put on foods (or makes a great dip for pitas as well). Here is a simple baked potato I split in half and rubbed with olive oil [...]
Vidalia Onion Goat Cheese Dip on right, with Chic Pea Hummus and Macrona Almonds Recipe 1 vidalia onion, sliced thin 3 tbl olive oil (or 3 slices of bacon, cooked until crispy and chopped) pinch of pepper 2 tbl balsamic vinegar 1 cup fresh goat cheese, softened 1 cup cream cheese, softened (or all goat [...]
**Let me preface this post by saying two things…1) I forget to charge all things chargeable ALL THE TIME 2) No amount analyzing your numbers, stats, spreadsheets, etc, of your training can make up for going out , day after day, paddling your arse off. This is what I’m running on my new HOBIE [...]
Pfeffernüsse (spice) French Tea Cookies Luscious Organic Desserts $2.50 CiCi’s Italian Butterhorns, 3 Pack CiCi’s Italian Butterhorns $32.99 Chocolate Coconut Bread Mix Once upon a Bread $8.00 Waikiki Surf Salt Surf Salt $8.00 The Sunflower Unforgettable Pound Cakes $20.00 Foodzie in the News
The elite course of the Carolina Cup SUP race is named “the Graveyard.” Pirate ships of long ago used North Carolina’s barrier islands as refugee and the ever shifting shoals, inlets, and winds took its toll not only on the pirate ships but also the military boats who patrolled the waters looking for Blackbead himself. These [...]
Combine – 4 cups of shredded sharp cheddar cheese, 1 cup shredded mozzerella, 1 1/2 cups mayo, 4 tbl. chopped scallions, 1/4 cup crumbled crispy bacon, 1 cup diced pimentos, 3 tbl Todos Santos Surf Salt Mix well and serve with crackers.
It is the roe (eggs) of a shad (fish). Very traditional sign of spring in the Cape Fear. Doesn’t win a any beauty contests, but tasty. (Once a year kind of tasty) Here I pan fried it and served it with lemon, Todos Santos Surf Salt and Banana Pepper Aioli. I also like it on [...]
