“Every year we are amazed at the creativity of today’s chefs-in-training and how they keep coming up with new, inventive ways to use Diamond Crystal^® kosher salt,” says Kari Goldsmith, marketing manager for Diamond Crystal. “This year the judges found the depth of talent to be extraordinary among students from schools both large and small, and from all parts of the country. We are thrilled to award our prize package to two promising students who have shown what it takes to become successful chefs of tomorrow.”    

“I used the kosher salt to balance and enhance the other flavors in the dish ― peach nectar for sweetness, smoked paprika to add a smokey flavor to the ribs, plus vinegar and garlic. It was the idea of having a blend of all these flavors on one fork that excited me,” she says.  

Category winner Christen Roye, a student at Texas Culinary Academy, also created a tantalizing combination of flavors in her original appetizer recipe, Herbaceous Salad With Lemon Vinaigrette. The zesty blend uses kosher salt to enhance the flavor of fresh, in-season zucchini, parsley and green onion. Christen was awarded a $1,000 scholarship for her original appetizer recipe.    

 “It’s so rewarding to see what students can do when encouraged to experiment with ingredients,” Goldsmith adds. “They continue to find fresh new ways to use Diamond Crystal^® kosher salt to bring out the natural flavors and textures of their recipes,”

About Diamond Crystal^® Salt

For generations, Diamond Crystal^® salt has signified world-class salt, bringing out the true flavor of fresh food. The extensive line of products includes Diamond Crystal^® kosher salt, a coarse salt renowned among chefs for its exceptional texture, blendability, adherence and pure flavor. Diamond Crystal^® kosher salt and other popular consumer and foodservice products are available at select grocers nationwide, or by calling     (888) 385-SALT.

- 30 -

Diamond Crystal^® is a registered trademark of Cargill, Incorporated.

^© 2007 Cargill, Incorporated.

Slow-Roasted Pork Spareribs with Peach-Mustard Glaze

Sara Welch – 2007 Diamond Crystal^® Kosher Salt Search for the Seasoned Chef Recipe Contest Grand Prize and Entrée Category Winner

This easy-to-make recipe is great for family dinners or entertaining.

3 lbs. pork spare ribs or baby back ribs

1/2 cup cider vinegar

1 1/2 tablespoons Diamond Crystal^® kosher salt

1/4 cup packed light brown sugar

3 tablespoons grated onion

1 tablespoon minced garlic

1/8 teaspoon crushed red pepper flakes

2 tablespoons smoked paprika (or regular paprika, if smoked paprika is not available)

3/4 cup peach nectar

1 1/2 tablespoons whole grain mustard

1.      Place ribs on a cutting board, bone-side-up.   With a thin sharp knife, remove the thick membrane from along the length of the rack*.   Fold rib rack to fit into sealable 1-gallon heavy-duty food storage bag.   Set aside.   In small bowl, blend vinegar and kosher salt to dissolve salt.   Add brown sugar, onion, garlic and red pepper flakes; mix well.   Pour vinegar mixture over ribs in bag, squeezing to remove excess air.   Seal bag, turning bag to evenly coat ribs.   Refrigerate 6 to 8 hours, turning bag over once or twice.

2.      Heat oven to 375°F.   Drain ribs, reserving marinade.   Pat ribs dry.   Rub ribs evenly with paprika.   Place on rack in a baking pan. Cover tightly with foil.   Roast 1 hour.   Remove foil from pan. Reduce heat to 300°F.   Roast 45 to 60 minutes longer or until tender, turning ribs once.

3.      Meanwhile, place marinade in large, deep saucepan.   Blend in peach nectar.   Bring to a boil.   Reduce heat to medium and cook down to 1/2 cup.   Remove from heat and whisk in mustard. Set aside.

4.      When ribs are tender, turn bone-side-up; brush with one-half glaze; roast for 5 minutes.   Turn ribs over and brush with remaining glaze.   Roast 5 minutes longer.   Remove from oven.   Cover loosely with foil.   Let stand 5 minutes before serving.  

4 servings

*To remove membrane from back of ribs, insert point of a thin sharp knife under membrane and gently lift.   Continue lifting and pulling membrane from ribs to remove.   (This also allows you to remove excess fat from ribs.)

Herbaceous Salad with Lemon Vinaigrette

Christen Roye – 2007 Diamond Crystal^® Kosher Salt Search for the Seasoned Chef Recipe Contest Appetizer Category Winner

This recipe is a great use of height-of-the-season zucchini.

4 cups zucchini, julienne strips (1/4x1/4x2-inch)

1 1/2 tablespoons Diamond Crystal^® kosher salt

1/3 cup extra virgin olive oil

1 lemon

1 tablespoon white wine or rice vinegar

1/2 teaspoon sugar, optional

1 small clove garlic, minced

1 cup lightly packed fresh parsley leaves (about 1 oz. from a 2 oz. bunch)*

2 green onions, diagonally sliced

2 green onions for garnish, optional

1.      Julienne zucchini and place into medium bowl.   Sprinkle with kosher salt; toss to mix.   Let stand 20 minutes.

2.      Meanwhile, grate peel (yellow portion only) from lemon to equal 1 1/2 teaspoons; set aside.   Squeeze lemon to equal 2 tablespoons juice. Combine olive oil, lemon juice, vinegar, sugar and garlic in small bowl or small jar with tight-fitting lid. Whisk or shake to blend.   Cover and refrigerate.

3.      Rinse zucchini lightly with cold water; drain well.   Place zucchini on dish towel or several layers of paper towels.   Shake or blot gently to remove excess moisture. Place zucchini, parsley and sliced green onions in medium bowl; toss gently to mix.  Drizzle lightly with vinaigrette (reserving any extra vinaigrette); toss to mix.   Garnish with reserved lemon peel and additional green onion, if desired.  

2 to 4 servings

* If parsley leaves are large, coarsely chop.