Black Truffle Sea Salt

$6.95$18.95

This is the best selling salt at The Salt Table. Try it and you’ll be hooked!

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Description

Salt Table Black Truffle Salt is certified to be the very finest available. It’s all natural and is not flavored artificially in any way. The percent of black truffle is about 6%.

So, don’t be fooled by claims of better taste simply due to a greater percentage. Our all-natural, Black Truffle Salt combines the distinct taste of Black Truffles with pure sea Salt crystals to create an uncommonly delicious flavoring.

And, here’s why we are confident ours is the very best: Our store customers are encouraged to sample and smell every salt we sell, and Black Truffle is one of the top two or three selling salts even though Black Truffle Salt is also our most expensive.

It is a creative chef’s dream, Black Truffle Salt adds a hint of earthy, mushroom flavor to beef, eggs, potatoes and pasta.  (FYI: The other top sellers are Himalayan Pink Salt, Ghost Pepper and Smoked Bacon Salt … so many salts, so little time.)

 



Quick Tips for Flavorful Dishes for One or a Family:

Black Truffle Salt
  • For Mac and Cheese, substitute regular salt for black truffle salt, and sprinkle a little more over the casserole prior to baking
  • Enhance a baked potato, sprinkle the salt on the split potato and mix in slightly before topping with butter (add sour cream and chives for extra goodness)
  • Cook your favorite pasta, drain, toss with olive oil and black truffle salt for a savory side dish
  • Sprinkle on freshly popped popcorn

Recipes

Savannah Hot Crab Dip with Dave’s House Salt

Recipe by Damon Lee Fowler, featuring

Salt Table’s Dave’s House Salt

This old Savannah holiday party favorite is so simple to make: just stir it together and bake until it’s heated through. It’s even easier with The Salt Table’s Dave’s House Salt, which is perfect with seafood. Other good pairings are The Salt Table’s Truffle Salt used together with Old Man River Blend or Tybee Island Coastal Blend.

Serves 10-12

 

Ingredients:

  • 1 8-ounce package cream cheese, softened
  • ¼ cup mayonnaise
  • ½ pound picked claw crabmeat
  • ¼ cup minced scallion or other green onion
  • Dave’s House Salt or Old Man River Blend
  • Black Truffle Salt (only if using Old Man River Blend)

How to make it:

  1. Position a rack in the center of the oven and preheat to 375° F. Whip the cream cheese and then blend in the mayonnaise until smooth. Fold in the crabmeat and onion and season well with Dave’s House Salt or with Old Man River Blend and Truffle Salt. Transfer it to a lightly buttered 1-quart baking dish or 8-inch gratin dish and smooth the top.
  2. Bake until hot through, about 15-20 minutes. Serve it directly from the baking dish or transfer it to a chafing dish, offering crackers or toast rounds to go with it

* NEW Dave’s House Salt

Black Truffle Sea Salt

Wild Porcini Mushroom Sea Salt

Old Man River – No Salt Grinder Blend

Pan-Fried Pork Tenderloin-Stuffed Biscuits

Recipe by Damon Lee Fowler, featuring

Salt Table’s Hostess City Blend

Once upon a time, pork tenderloins, sliced, pan-fried, and stuffed into piping hot biscuits was a special farmer’s breakfast treat during the fall and winter months, since those were the only times this rare cut was available. Today they’re available all year long and this makes a great inexpensive party hors d’oeuvres. The Salt Table’s Hostess City Blend is a perfect match for pork, especially when it’s pan-fried like this. Other great seasoning to pair with them are The Salt Table’s Spanish Moss Blend, Dave’s House Salt, and salt-free Old Man River Blend.

Some like a dollop of chutney or fig preserves added to each biscuit.

If you’re too intimidated by making biscuits, Mary B’s frozen biscuits are actually quite good and can be substituted for the from-scratch biscuits suggested here. (See Biscuits recipe below)

Serves 6 to 8

Ingredients:

  • 1 pork tenderloin, about 1-1¼-pounds
  • The Salt Table Hostess City Blend
  • All-purpose flour spread on a plate plus 1 rounded teaspoon if making gravy
  • Olive oil
  • 1 dozen hot Buttermilk Biscuits (recipe follows)

 How to make it:

  1. Trim the tenderloin of membrane and excess fat and remove the silverskin. Pat it dry with a paper towel and cut it crosswise into ½-inch-thick medallions. Lay them between sheets of plastic wrap or wax paper on a sturdy work surface and lightly beat them out to a little less than ¼-inch thick. Season all sides well with Savannah Spanish Moss Blend.
  2. Film a large a large cast iron skillet with olive oil and warm it over medium-high heat. When the fat is hot (an edge of the meat should sizzle when dipped into it) quickly roll the medallions in flour, shake off the excess, and slip them into the pan. Fry quickly, turning several times, until they’re browned and just cooked through, about 3-4 minutes altogether. Take care not to overcook them.
  3. Take them up to a warm serving platter and turn off the heat. While the biscuits are hot, split them in half by tearing them open. Fill each with a tenderloin medallion and serve immediately, while piping hot.

 

Buttermilk Biscuits

Makes 12-15, depending on the size

Ingredients:

  • 2 cups Southern soft-wheat flour or soft wheat pastry flour
  • 2 teaspoons baking powder
  • 1 teaspoon The Salt Table Fine Sea or Himalayan Pink Salt
  • 4 tablespoons chilled lard or shortening, cut into small bits
  • ¾-1 cup whole-milk buttermilk or plain whole-milk yogurt thinned with milk to buttermilk consistency

How to make it:

  1. Position a rack in the center of the oven and preheat to 500°. Sift or whisk the flour, baking powder and salt in a mixing bowl. Add the lard and cut it in with a pastry blender until it’s the texture of grits or polenta meal with lumps the size of small peas. Do not over-blend; the small lumps of shortening are what will make the biscuits flaky.
  2. Make a well in the center and pour in 3/4 cup of the buttermilk. Mix with as few strokes as possible until the dough clumps together and pulls away from the sides of the bowl, adding milk by the spoonful until the dough is no longer crumbly.
  3. Turn it out onto a lightly floured work surface and pat out 1-inch thick. Fold it in half and pat flat again. Repeat twice more, then lightly flour the surface and roll it out ½-¾-inch thick. Using a 2-inch biscuit cutter dipped in flour before each cut, cut straight down without twisting into 12 biscuits. When cutting at the edges, be sure that there is a cut side all the way around. Lay them on an un-greased baking sheet; for very light, fluffy biscuits with soft edges, let them on touch; for crisper biscuits (the kind I prefer), space them at least half an inch apart.
  4. There will be left over scraps: rework by lightly gathering them into a lump, gently fold it over itself and pat flat. Pat and fold as before about 3 times, just until the scraps hold together, then pat it out ½-¾-inch thick and cut. To help the tops brown, some cooks brush them with milk or melted butter. Bake until they’re risen and golden brown on top, about 8 to 10 minutes.

* NEW! Hostess City Southern Hospitality Blend

Savannah Spanish Moss Blend

 

Old Man River – No Salt Grinder Blend

 

Mushroom Bruschetta with Dave’s House Salt

Recipe by Damon Lee Fowler, featuring Dave’s House Salt Blend

Salt Table’s Dave’s House Salt, with its porcini mushroom, really boosts the flavor of cultivated mushrooms and is the perfect simple seasoning for this simple bruschetta topping. Another great combination would be either the Salt Table’s Wild Porcini or Black Truffle Salts paired with Old Man River Blend.

 

 

 

Serves 4 to 8

Ingredients

  • ¾ pound brown (crimini) mushrooms
  • 2 tablespoons unsalted butter
  • About 6 tablespoons extra-virgin olive oil
  • 1 large clove garlic, peeled but left whole
  • Salt Table Dave’s House Salt
  • 16 ½-inch thick slices baguette
  • ½ lemon
  • 1 tablespoon finely minced fresh parsley

How to make it:

  1. Wipe the mushrooms clean with a dry paper towel and thinly slice them. Melt the butter in 2 tablespoons oil over medium heat. Add the mushrooms and sauté until they’re beginning to color. Season well with Dave’s House Salt and toss well. If they’ve thrown off any liquid, continue cooking, stirring, until it’s evaporated. Turn off the heat. The mushrooms can be prepared several hours ahead. Let cool and cover until needed.
  2. Heat an iron griddle or large, heavy-bottomed skillet over medium heat. When it’s hot, adjust the heat to medium-low, brush one side of the bread with olive oil and put it in the pan, oiled side down. Toast until the bottoms are golden brown, about 2-3 minutes, brush the tops with oil, and turn them over. While the upper sides are still quite hot, rub lightly with the garlic clove. Meanwhile, reheat the mushrooms over medium low heat. Add a squeeze or so of lemon juice, to taste, stir, and turn off the heat. When the crostini are ready, top them with the mushrooms. Garnish with parsley and serve warm.

* NEW Dave’s House Salt

Black Truffle Sea Salt

Wild Porcini Mushroom Sea Salt

Penne for Two with Mushrooms and The Salt Table Black Truffle Salt or Wild Porcini Mushroom Salt

Recipe by Damon Lee Fowler, featuring

Salt Table Black Truffle Salt or Wild Porcini Mushroom Salt.

Cultivated mushrooms don’t have the intense flavor that they’re wild cousins like Italian porcini or truffles, but the latter aren’t readily available to most of us and can be very expensive when they can be had. Here, Salt Table’s Black Truffle Salt bumps up the flavor of cultivated brown mushrooms without putting a strain on your grocery budget. Another good seasoning for this is Salt Table’s Wild Porcini Mushroom Salt.

This is for a cozy dinner for two, but it doubles well; increase the olive oil to only 3 tablespoons.

 

Serves 2

Ingredients:

  • 8 ounces brown (crimini or baby bella) mushrooms
  • 2 tablespoons extra virgin olive oil
  • 1 medium shallot, peeled and minced
  • 3-4 small to medium fresh sage leaves, thinly sliced
  • Salt Table Black Truffle Salt or Wild Porchini Mushroom
  • Whole black pepper in a mill
  • Salt Table Sea Salt
  • 6 ounces penne pasta
  • 4 tablespoons freshly grated Parmigiano-Reggiano, plus a little more for serving
  • 8-12 very small sage leaves, for garnish, optional

How to make it:

  1. Wipe the mushrooms clean with a dry cloth or paper towel. Cut small ones into quarters, larger ones into chunks the same size as the quarters. Put at least 3 quarts of water on to boil over medium high heat.
  2. Put the oil and shallot in a 10-12-inch heavy-bottomed frying pan over medium heat. Sauté until the shallot is a pale gold, about 3 minutes. Add the mushrooms and quickly toss to coat them with the oil. Sauté, tossing almost constantly, until mushrooms are beginning to color. Add the sage and season to taste with Salt Table Black Truffle salt or Wild Porchini Mushroom Salt and pepper. Turn off the heat.
  3. When the pot of water is boiling, stir in a small handful of sea salt and the pasta. Boil it, stirring occasionally, until it’s al dente (firm to the bite but not pasty at the center). When the pasta is almost done, gently reheat the mushrooms over medium low heat, and when the pasta is ready, quickly drain and put it in the pan with the mushrooms. Turn off the heat under the pan, toss well, add the cheese, and toss again. Garnish with whole small sage leaves, if using, and serve at once, passing more cheese separately.

Black Truffle Sea Salt

Wild Porcini Mushroom Sea Salt

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