2016 Winner! Leek, Chive & Onion Seasoning and Dip Blend (and Recipes)

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Note: Scroll down for recipes below:

Yeah!!! The Salt Table is a WINNER again this year. Carol’s Leek, Chive & Onion Blend is a winner in the 2016 Flavor of Georgia Contest. The Salt Table won last year with the Tybee Island Coastal Grinder Blend.

This is great as a dip for chips and veggies, or a topper for baked potatoes, just mix with sour cream.  It is also wonderful in flavoring tomato or broth soups, or as an omelet seasoning.  Add a tablespoon to mayonnaise for a flavorful sandwich spread.

Another suggestion – mix with melted butter and make wonderful home made croutons!

We offer our congratulations to the all other 2016 Winners. Many of these amazing products are also sold in our stores! The Flavor of Georgia showcases delicious, innovative, market-ready prototypes or commercially available food products.

Entries are judged on technical aspects such as flavor, texture, and ingredient profile. Also considered are potential market volume, consumer appeal and how well the product represents Georgia.

The Contest has succeeded in helping increase exposure, publicity, business contacts and sales for finalists. More than 1,000 products have entered since the Contest began in 2007.

Ingredients: Dried leek, green onion, garlic, onion, salt, chive, dill, red pepper flakes. ALL NATURAL WITH NO MSG.

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Recipe by Damon Lee Fowler, featuring

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

Marinated Shrimp, Avocado, and Tomato Salad

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

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

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)

  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.

 


 

Recipe by Damon Lee Fowler, featuring

Salt Table’s Leek, Chive, and Onion Seasoning Blend & All ‘Round Good Grinder Blend

Marinated Beef Salad with Potato Salad, Tomatoes, and Roquefort (Also, try this also with diced Roasted Pork Tenderloin or Leg of Lamb.)

Serves 4

 

For the Vinaigrette and Marinated Roast Beef: 

1 medium clove garlic, peeled
Salt
1/4 cup red wine vinegar
2 teaspoons Dijon-style mustard
3/4 cup extra virgin olive oil
1 teaspoon or to taste The Salt Table All ‘Round Good Grinder Blend
1 teaspoon chopped fresh, or 1/2 teaspoon dried, thyme leaves
1 pound lean roast beef, cooked to taste but preferably rare to medium rare, cut in 3/4-inch cubes

For the Potato Salad:

1 pound small red-skinned new potatoes
Dry white wine or vermouth
Red wine vinegar
1 tablespoon or to taste The Salt Table Leek, Chive, and Onion Seasoning Blend
Whole black pepper in a mill
1 teaspoon chopped flat-leaf parsley
Extra virgin olive oil

For the Finished Salad:

1 head romaine lettuce, pulled apart, washed, and spun dry
1/4 cup thinly sliced scallions
12-16 ripe cherry or grape tomatoes
2 tablespoons nonpareil capers, drained
4 hard-cooked eggs, peeled and cut into wedges
2-4 ounces Roquefort, gorgonzola, or other blue cheese, roughly crumbled
1 tablespoon chopped flat-leaf parsley

  1. Make the vinaigrette: chop the garlic fine and sprinkle with salt. Rub it to paste with a flat side of the knife. Scrape it into a mixing bowl. Whisk in vinegar and mustard. Slowly whisk in oil, a few drops at a time, until emulsified. Whisk in 1 teaspoon Good Grinder Blend and thyme. Set aside 10-15 minutes, then taste and adjust the seasonings. Put the beef in a glass or ceramic bowl. Drizzle vinaigrette over it, toss, then cover and refrigerate at least 2 hours or until needed.
  2. Make potato salad: Put 1 inch water in pot fitted with steamer insert and bring to rolling boil over medium high heat. Scrub potatoes under cold running water, slice 1/4-inch thick, and put in steamer insert. Cover and steam until just tender. Transfer to mixing bowl and while still hot sprinkle lightly with wine. Toss and let sit a few minutes. Sprinkle lightly with vinegar and season with Leek, Chive, and Onion Seasoning Blend. Toss and let cool. Drizzle with olive oil. Toss, taste, and adjust the vinegar, oil, and seasoning blend. Set aside until completely cooled.
  3. Line a platter with whole lettuce leaves. Tear the remaining leaves into bite-size pieces. Drizzle lightly with vinaigrette, toss and spread over the whole lettuce leaves. Add the scallions to the marinated beef, toss, and spread it over the center of the platter.
  4. Arrange the potato salad around the beef in several mounds. Toss the tomatoes with a spoonful of vinaigrette and arrange them between the potatoes. Scatter the capers over the beef, potato salad, and tomatoes. Arrange the wedges of egg around the beef and drizzle them with vinaigrette. Sprinkle Roquefort cheese over the salad to taste and finish with a sprinkling of parsley. Serve at once, passing the remaining vinaigrette separately.

 

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