2015 Winner! Tybee Island Coastal Grinder Blend (Free Recipes)

$4.95$15.95

Note: Click HERE for Recipes or scroll down

This blend is a winner in the “2015 Flavor of the Georgia” contest. And, it’s awesome. The development of this outstanding new grinder blend was a collaborative project between the Salt Table and Visit Savannah on behalf of Visit Tybee. Visit Savannah and Visit Tybee are sister organizations and both are destination marketing organizations for the Savannah-area tourism industry. Representatives of both organizations tour the country and the world with this blend (and the Savannah Grillin’ Blend) as an incentive and to allow folks the opportunity to enjoy a true Southern flavor in their own cooking! As the folks of Visit Savannah and Visit Tybee say: “Put a Little South in Your Mouth!”

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Description

See Recipe Suggestions Below: Winner “Flavor of Georgia” Contest 2015!

100% natural and hand blended in Savannah. This blend of salt and spices was designed to honor the seafood traditions of Tybee Island, Savannah’s Beach! It adds a savory Southern flavor to your boiled, and steamed seafood dishes, or just sprinkle it on fish, eggs, or broiled veggies. You’ll love it.

(The Savannah Grillin’ Blend is another amazing blend developed for Visit Savannah.)

Comes in a re-usable grinder bottle.
Ingredients: Himalayan salt, whole black peppercorns, brown mustard seed, garlic, dill seed, shallots, coriander, celery flake, red pepper flake, green onion, chive



Quick Tips for Flavorful Dishes for One or a Family:

Tybee Island Grinder Blend
    • Peel fresh shrimp, put in bowl, grind on shrimp, toss, grind some more, toss, add olive oil, toss, then pan fry (in hot pan and more olive oil)
    • Fresh fish, grind on fish, coat with olive oil, pan fry or grill
    • Season your coleslaw or potato salad – use instead of salt and pepper
    • Deviled eggs – add to the egg yolk and mayonnaise mixture instead of salt and pepper (a little mustard and pickle is also good).

 

Recipes

Creamy Clam Dip


Recipe by Damon Lee Fowler, featuring

Salt Table Tybee Island Coastal Grinder Blend

The Tybee Island Coast Grinder Blend is one of Carol’s award-winning blends and best selling blends for seafood of all types. This recipe features this versatile blend for the perfect appetizer. Serve it with crackers and chips and enjoy it at any picnic or backyard party.

Makes about 2 cups

 

INGREDIENTS:

  • 1 8-ounce block cream cheese, softened
  • ½ cup sour cream
  • 2 teaspoons or to taste freshly-ground Tybee Island Coastal Grinder Blend
  • 1 6½-ounce can minced clams, drained but juice reserved
  • Worcestershire sauce
  • Hot sauce such as Tabasco or Louisiana Hot Sauce
  • 1 lemon cut in half
  • 1 tablespoon chopped flat-leaf parsley, plus more for garnish
    Sturdy “scoop” style corn chips or ruffled potato chips

HOW TO MAKE:

  1. Whip together the cream cheese and sour cream with a mixer at medium speed until smooth. Blend in 2 teaspoons Tybee Blend and 3 tablespoons of reserved clam juice. Blend in several dashes of Worcestershire and hot sauce and a teaspoon of lemon juice, and fold in the parsley. Let it sit for 10 minutes or so to allow the flavors to blend.
  2. Taste and adjust the Tybee Blend, Worcestershire, hot sauce, lemon juice, and clam juice. It can be served right away, but will be better if chilled for a few hours to allow the flavors to blend. If you’ve chilled it, let it sit at room temperature at least 15 minutes before serving. Garnish with chopped parsley if liked and serve with “scoop” corn chips or ruffled potato chips.

 

Marinated Shrimp, Avocado, and Tomato Salad

 

Recipe by Damon Lee Fowler, featuring

Salt Table Tybee Island Coastal Grinder Blend and Leek, Chive and Onion Blend

 

Southerners love their seafood, and shrimp is on the top of that list because it is so versatile in so many dishes, especially salads. This salad features ‘Tybee Island Coastal Grinder Blend’ and ‘Leek, Chive and Onion Blend,’ and we think you’ll absolutely love it!

Completely peel the shrimp for this. Nothing is more irritating than having that pretty but inedible bit of tail fin on the end of a shrimp that you’re trying to eat with a knife and fork.

Serves 4 to 6

INGREDIENTS:

  • 2 pounds medium shrimp
  • Salt Table Tybee Island Coastal Blend
  • 1 medium clove garlic, lightly crushed and peeled
  • Kosher salt
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons white wine or sherry vinegar
  • 2 teaspoons Dijon-style mustard
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons or more, to taste, Salt Table Leek, Chive, and Onion Seasoning Blend
  • 1/2 cup washed, strung, and diced celery
  • 1/2 cup washed, trimmed, and sliced scallions, optional
  • 2 tablespoons nonpareil capers, drained
  • 1 head romaine lettuce, pulled apart, washed, and spun dry
  • 2 medium to large ripe tomatoes
  • 2 ripe avocadoes
  • 6-8 small fresh basil leaves
  • 12-16 Butter Toasted Croutons, optional (see note below)

HOW TO MAKE IT:

  1. Bring 3 quarts of water to boil in a large pot. Add the shrimp and simmer until 3-4 shrimp float, about 1 minute. Drain, rinse under cold running water, then grind Tybee Island Blend liberally over them and toss well. Let cool completely, then peel and devein. The shrimp will pick up the seasoning as you peel them.
  2. 2. Make the vinaigrette: chop the garlic and sprinkle it with salt. Rub it to a paste with the flat side of the knife. Scrape it into a mixing bowl and whisk in the lemon juice, vinegar, and mustard. Whisk in the oil a few drops at a time until emulsified and whisk in 2 tablespoons of Leek, Chive, and Onion Seasoning. Set it aside 10-15 minutes, taste, and adjust seasonings and lemon juice. Put the shrimp in a bowl and pour all the vinaigrette over them. Add the celery, scallions, and capers, toss well, cover, and refrigerate at least 2 hours or until needed.
  3. To serve, line a platter with lettuce leaves. Tear the remaining lettuce into bite-sized pieces in large salad bowl. Core and if desired peel the tomatoes, then halve, seed, and dice them and add them to the shrimp. Halve, pit, peel and dice the avocadoes and add them to the shrimp. Gently toss. Lift the shrimp, avocado and tomato from the vinaigrette with a slotted spoon and add them to the lettuce. Toss well, taste, and add the reserved vinaigrette as needed. Spread the salad on the lettuce-lined platter, tear the basil into small pieces over it. Scatter croutons over salad if using and serve immediately, with the remaining marinade passed separately.

Butter-Toasted Croutons: Cut 2 1-inch thick slices firm, crusty bread into 1-inch cubes. Warm 1 tablespoon olive oil and 1 tablespoon butter in large skillet over medium heat. Add bread and toss to coat. Pan-toast, tossing regularly, until evenly browned and crisp, about 6-8 minutes.

 

Shrimp and Potato Salad

 

Recipe by Damon Lee Fowler, featuring

Salt Table Tybee Island Coastal Grinder Blend

Inspired by Damon’s dear friend Sallie Ann Robinson. She taught him how to make her mother’s shrimp and potato salad, which was a staple during the long hot summers of Daufuskie Island.

Serves 4 to 6

 

 

INGREDIENTS

  • 1 pound medium shrimp
  • Salt Table Tybee Island Coastal Grinder Blend
  • 1½ pounds small red-skinned potatoes, scrubbed under cold running water
  • Dry white wine, dry white vermouth, or chicken broth
  • ½ cup thinly sliced scallions (about 4 scallions)
  • 2 tablespoons green tops set aside for garnish
  • ½ cup small-diced celery (about 2 medium ribs)
  • 3 tablespoons nonpareil capers, drained
  • 1/3 cup chopped bread-and-butter pickles or sweet pickle relish
  • 1 cup mayonnaise
  • 2 tablespoons Creole or coarse Dijon mustard, or to taste
  • 1 tablespoon chopped flat-leaf parsley

HOW TO MAKE

  1. Bring 2 quarts water to a rolling boil. Add the shrimp and cook until they’re curled and pink and 2 or 3 float, about 1 minute. Don’t let the water return to a boil. Pour them into a colander, drain, and rinse well under cold running water. Generously grind Tybee Island Coastal Blend over them, toss to coat, and let them completely cool.
  2. Meanwhile, cut the potatoes into 1-inch chunks. Put them in the pot in which the shrimp cooked and add enough water to just cover them. Bring it to a boil over medium high heat, adjust the heat to medium-low, and simmer until they’re just tender, about 8-10 minutes. Drain and put them in a large bowl. While they’re still hot, sprinkle them generously with the wine or broth and season with several grindings of Tybee Blend. Gently toss and let them cool.
  3. Peel and devein the shrimp and add them to the cooled potatoes. Add the scallions, holding back a 2 tablespoons of their green tops for garnish, the celery, capers and chopped pickles. Gently toss. Blend together the mayonnaise and mustard. Add it to the salad and gently but thoroughly fold it in. Taste and adjust the mustard and Tybee Blend. Chill at least 2 hours and serve on lettuce leaves, garnished with the reserved green onion tops

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