Gibsonsroastingsalt Recipes

GIBSON

Steps:

• In a mixing glass, combine 3 ounces gin and 1/2 ounce dry vermouth. Stir with ice for 30 seconds; let sit 1 to 2 minutes. Strain into a chilled martini glass and drop in a few cocktail onions.

TRADITIONAL SAUERBRATEN

Steps:

• Place beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot. Cover and refrigerate for 2 to 3 days, turning meat daily. Remove meat from marinade and pat dry with paper towels, reserving marinade.
• Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef.
• Heat vegetable oil in a large Dutch oven or pot over medium heat; cook beef until brown on all sides, about 10 minutes. Pour reserved marinade over beef, cover, and reduce heat to medium-low. Simmer until beef is tender, 3 1/2 to 4 hours. Remove beef to a platter and slice.
• Strain solids from remaining liquid and continue cooking over medium heat. Add gingersnap cookies and simmer until gravy is thickened about 10 minutes. Serve gravy over sliced beef.

GIBSON COCKTAIL

Steps:

• Combine gin and vermouth in a cocktail mixing class. Add ice and stir until chilled. Strain into a chilled cocktail glass.
• Garnish with pearl onions.

CLASSIC GIBSON

Steps:

• Add the gin and vermouth to a cocktail shaker with ice. Shake vigorously until very cold. Strain into chilled martini glasses and garnish each with 2 cocktail onions skewered onto a toothpick. Serve immediately.

GIBSON'S ROASTING SALT

Steps:

• Combine all ingredients in a food processor or blender and blend for 30 seconds. Transfer to a clean jelly jar or spice bottle, cover, label and store with your other spices.
• For use on that great steak, coat steak with olive oil and sprinkle about 1/4 teaspoon of the roasting salt on each side just before cooking. Also great for grilled vegetables.
• Enjoy!

LISA'S ALL-DAY SUGAR & SALT PORK ROAST

Steps:

• Combine 1 cup sea salt and granulated sugar; rub onto all sides of roast. Place in a shallow dish; refrigerate, covered, overnight., Preheat oven to 300°. Using a kitchen knife, scrape salt and sugar coating from roast; discard any accumulated juices. Transfer pork to a large shallow roasting pan. Rub with barbecue seasoning; sprinkle with pepper. Roast until tender, 6-8 hours., Increase oven temperature to 500°. Combine brown sugar and 1 Tbsp. sea salt; sprinkle over cooked pork. Return pork to oven and roast until a crisp crust forms, 10-15 minutes. Remove; when cool enough to handle, shred meat with 2 forks. Serve warm on fresh buns or rolls. Freeze Option: Freeze cooled meat with some of the juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

THE GIBSON

Steps:

• Pack a mixing glass with ice. Add gin and vermouth. Stir for 30 seconds, until it is very cold indeed. Strain into a cocktail glass in which a cocktail onion awaits.

GIBSON COCKTAIL

Steps:

• Start by making the garnish by charring the onions in a hot non-stick frying pan to obtain colour (about 4-5mins) then set aside to cool.
• Pour all of the ingredients into a mixing glass or jug, add cubed ice and stir for around 30 seconds to achieve the desired dilution. Strain into a chilled cocktail glass, or for extra flair pour it into a small glass bottle and sit it in an ice-filled tumbler to act as a mini ice bucket. Serve with a small liqueur or port glass on the side to pour it into.
• Thread the cooled onions onto a cocktail stick and use to garnish the drink.