By Rob Corliss
June 23, 2021
Look to seaweed as a high impact ingredient for a whole host of condiments, dips and spreads. Here, we offer five categories with trend-forward ideas on how to maximize different varieties of seaweed for unexpected, extraordinary flavor. Each is designed to savor the possibilities, kick up the flavor and delight guests.
1 COMPOUND BUTTER
Use as a final flavoring or baste on grilled fish, meat or vegetables. Rub under or over the skin of meats for extra juiciness. Toss with sautéed vegetables or legumes for inspired flavoring.
Bacon of the Sea Butter: Dried dulse flakes + whipped unsalted butter + white miso paste
Kelp-Artichoke Chimi Butter: Kelp-artichoke chimichurri + whipped unsalted butter
Chimichurri Pork Steak: Grilled pork blade steak basted with kelp-artichoke chimichurri butter
Dress up your menu with the universal applications of pesto. Utilize seaweed to create irresistible blends with character, nutrients and housemade craftsmanship.
Sea Kimchi Pesto: Chopped pickled sea kimchi + classic basil pesto
Puttanesca Pesto: Kombu + capers + tomatoes + garlic + olive oil + minced kalamata olives + red pepper flakes
Pork Puttanesca Sliders: Hot, succulent carnitas tossed in puttanesca pesto; served on miniature buns
Seaweed serves to amplify guacamole and its cool, bright, healthful, feel-good nature.
Summer Guac: Chopped green sea lettuce + avocado + minced fresh peaches + lime juice
Power Guacamame: Powdered kelp + avocado + edamame + lime juice + minced garlic
BBQ Pork Rib Taco: Boneless barbecue pork rib topped with power guacamame and queso fresco crumbles; on white corn tortillas
Salsa yields a refreshing and highly visual contrast to most any dish. Bright pops of seaweed increase this dynamic.
Sesame Salsa Verde: Fine-chopped wakame seaweed + pickled ginger + salsa verde
Black Bean-Hijiki Salsa: Hijiki + black beans + chopped mango + minced red onion + cilantro
OMG! Pork: Brown sugar-cayenne smoked pork tenderloin paired with black bean-hijiki salsa
Mayonnaise is the utilitarian foundation from which to build flavorsome spreads and dips. Use seaweed in its chopped form where texture is key or powdered form for velvety richness.
Kelp Aïoli: Powdered kelp + mayonnaise + roasted garlic purée + candied lemon zest + fresh dill
Ocean Rémoulade: Chopped arame seaweed + mayonnaise + lemon juice (from grilled lemons) + minced garlic/onion + capers + grain mustard + Cajun seasoning + hot sauce
Nawlins Dirty Fries: French fries topped with tempura crawfish tails; drizzled with Andouille gravy and ocean rémoulade