Alaea Sea Salt, Cassoulet and Turkey

Posted on December 5, 2007 by Gary McCarty

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A friend returned from Hawaii this past summer and presented me with a gift of Alaea sea salt, which was considered the salt of the gods by the native Hawaiians. The bottle set in my cabinet for several months until I got the idea to make some cassoulet with leftover Thanksgiving turkey.

I must say the reddish salt crystals in Alaea did a magnificent job in seasoning the cassoulet, even though I had to guess on how much to use (the crystals are big, so I figured they must pack a bigger wallop).

The cassoulet turned out fine as well in all the other ingredients–except the turkey. I waited too long after T-Day to make the dish, so the turkey was off-tasting. My bad.

At least I discovered a great new seasoning.

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