“Essentials of Southern Cooking” by Damon Lee Fowler (Autographed by Author)

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Autographed by Author —  “Essentials of Southern Cooking” by Damon Lee Fowler features techniques and flavors of a classical American Cuisine.

Description

Autographed by Author —  “Essentials of Southern Cooking” by Damon Lee Fowler features techniques and flavors of a classical American cuisine.

Hardcover. 422 Pages with beautiful photographs.

Book Overview

Essentials of Southern Cooking: An authentic collection of recipes celebrating Southern traditions. Southern cooking as most people think of it doesn’t exist. After all, there are as many ways to make real corn bread, gumbo or fried chicken as there are cooks. Instead of dwelling on conventional notions of authenticity, Essentials of Southern Cooking honors the spirit, the history, the people, and the taste of the classic Southern table by focusing on the essence of great Southern food and combining traditional ingredients in fresh ways.

About the Author:

Damon Lee Fowler is a culinary historian, cooking teacher and food writer. A nationally recognized authority on Southern cooking, he is the author of nine cookbooks, including Classical Southern Cooking, Beans, Greens, & Sweet Georgia Peaches, Savannah Chef’s Table, Essentials of Southern Cooking and, most recently, Ham: A Savor the South Cookbook. He has written historical commentary on a number of historical cookbooks and was editor and recipe developer for Dining At Monticello for the Thomas Jefferson Foundation. He is the featured food writer for the Savannah Morning News and has written for such national publications as Bon Appetit, Food & Wine, Garden & Gun, Relish and Local Palate. He lives, eats, and writes in Savannah, Georgia.

 

Recipes

Bourbon Apple Cobbler

Recipe by Damon Lee Fowler, featuring

Salt Table’s Cinnamon Sugar

Homemade apple pies and cobblers are to fall what fruitcake is to Christmas, and The Salt Table’s Cinnamon Sugar makes putting the filling together a cinch. Since the flavor is infused into the sugar, it’s more intense than regular sugar, you wouldn’t want to use it in the same proportions that you’d use regular cinnamon sugar, which is just ground cinnamon blended with white sugar. Here it’s blended with Turbinado (raw) sugar.

Serves 6

INGREDIENTS:

  • 4 large tart apples such as Granny Smith
  • 3 tablespoons Salt Table Cinnamon Sugar
  • ¼-½ cup Turbinado (raw) sugar or regular granulated sugar
  • 2 tablespoons bourbon
  • 2 tablespoons instant-blending or all-purpose flour
  • Basic Pastry (Recipe Follows) or 1 package roll-out pie crust
  • 1 large egg white lightly beaten with 1 tablespoon cold water
  • Vanilla, cinnamon ice cream, or dulce de leche, for serving, optional

HOW TO MAKE IT:

  1. Position a rack in the center of the oven and preheat it to 400° F. Peel, core, and thinly slice the apples. Put them in a ceramic or glass bowl and sprinkle them with 2 tablespoons of the Cinnamon Sugar, Turbinado sugar to taste, and the bourbon. Toss gently and let stand while you prepare the crust.
  2. Roll out 2/3 of the pastry to a little less than 1/8-inch thick. Line a 9-to-9½-inch deep-dish pie plate or 9-inch round casserole with it. Trim the edges of the crust so that the pastry overlaps the sides by about half an inch. Lightly prick the bottom with a fork. Sprinkle the instant-blending flour over the apples, fold it in, and pour the apples and their accumulated juice into the pastry-lined dish. Level them with a spatula.
  3. Roll out the remaining pastry, trim it to completely cover the top of the cobbler, cut 2-3 vent holes in the pastry with a small, decorative cutter, and lay the pastry over the apple filling. Moisten the edges with cold water and fold the bottom pastry over it, then crimp the edges to seal it. If you like, cut decorative shapes out of the excess pastry, paint the backs with cold water, and lay them over the edges of the crust. Brush the entire top crust lightly with the diluted egg white and sprinkle it with the remaining tablespoon of Cinnamon Sugar.
  4. Set the dish on a rimmed baking sheet and put it into the center of the oven. Bake 25 minutes, then reduce the temperature to 375 degrees. Bake until the filling is bubbling at the center and the crust is golden brown, about 30-35 minutes longer. Let it cool on a wire rack for at least 15-20 minutes before serving, if liked, with a scoop of vanilla, cinnamon, or dulce de leche ice cream.

Basic Pastry

Makes enough to make 2 9-inch pie shells, 1 double crust pie, or to cover 4 individual potpies

  • 1¾ cups unbleached all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons chilled lard or shortening, cut into bits
  • 8 tablespoons chilled unsalted butter, cut into bits
  • ¼ to ½ cup ice water

HOW TO MAKE IT:

  1. Sift or whisk together the flour and salt. Cut in the shortening and butter with a pastry blender until the flour resembles coarse meal with random lumps of fat no larger than small peas. Stir in ¼ cup of ice water and work it in. Continue adding water by spoonfuls as needed until the dough is holding together but not wet.
  2. Gather the pastry into two balls (for the above recipe, make one a little larger than the other) press each one into a 1-inch thick flat disk, and cover with plastic wrap. Refrigerate at least 30 minutes or for up to 2 days. Let

Broccoli Gratin

Recipe by Damon Lee Fowler, featuring

Salt Table’s Shamrock Dust (or Leek, Chive, and Onion) 

The Salt Table’s Shamrock Dust and Leek, Chive, and Onion Seasoning blends are great for flavoring weeknight casseroles, especially fall broccoli. This gratin is a fresh take on an old favorite using fresh broccoli and real cream, and thanks to The Salt Table’s seasoning blends, it’s as fast and easy as the old standby with frozen vegetables and a can of cream soup.

Serves 4

INGREDIENTS:

  • 1¼ pounds broccoli
  • Salt Table Himalayan Pink Salt (fine ground)
  • 2 teaspoons Salt Table Shamrock Dust or Leek, Chive, and Onion Seasoning Blend, or to taste
  • Pinch of dry mustard powder
  • 1 cup coarsely grated extra-sharp cheddar, Gruyère, or Parmigiano-Reggiano cheese
  • About 1 cup heavy cream
  • ½ cup crushed cheese cracker crumbs (such as Cheez-it Crackers)

HOW TO MAKE IT:

  1. Prepare a large, wide saucepan or Dutch oven with 1-inch cold water. Put in a steamer insert, making sure the water doesn’t touch its bottom. Cover the pot and bring the water to a boil. Wash and trim the broccoli and peel the tough stems. Cut off the stems and cut it in 2-inch lengths, then divide the florets into smaller pieces.
  2. When the water is boiling, add the broccoli to the insert, cover, and steam 2 minutes, then sprinkle with Pink Salt. Cover and steam until just tender but still bright green, about 6 minutes more. Remove from the steamer and let cool.
  3. Lightly butter a 9-inch gratin dish or shallow casserole. Roughly chop the broccoli and put it in dish. Sprinkle it with the Seasoning Blend and mustard. Set aside ¼ cup of the cheese and add the remainder to the casserole. Gently toss to mix, taste and add more seasoning blend if needed, then level the top with a spatula and sprinkle and pour enough cream over it to almost cover the broccoli. Sprinkle the reserved 1/4-cup of cheese evenly over the top.

Note: The gratin can be made up to this point as much as 4 hours ahead. Let it completely cool before loosely covering it, and let it stand at room temperature.

  1. About 45 minutes before you’re ready to serve, position a rack in the upper third of the oven and preheat it to 375° F. If you’ve made the gratin ahead, uncover it and sprinkle the crumbs evenly over the top. Bake in the center of the oven until bubbly and lightly browned, about 35-40 minutes. Let it settle for 5-10 minutes before serving, but serve it hot.

Buttermilk Ranch Dressing

Recipe by Damon Lee Fowler, featuring

Salt Table’s Leek, Chive, and Onion Seasoning Blend or Shamrock Dust

Homemade ranch dressing is perfect with fall salads, especially those with an autumnal flare thanks to apples, pears, pecans, walnuts, and blue cheese. The Salt Table’s Leek, Chive, and Onion or Shamrock Dust Seasoning Blends make homemade ranch dressing a snap.

 

Makes about 1-2/3 cups

INGREDIENTS:

  • ½ cup sour cream or whole milk Greek yogurt
  • ½ cup mayonnaise
  • ½ cup whole milk buttermilk, well shaken
  • ¼ teaspoon dry mustard powder
  • 2 teaspoons Salt Table Leek, Chive, and Onion or Shamrock Dust Seasoning Blend
  • ½ teaspoon dried oregano
  • ½ teaspoon dried dill
  • 2 teaspoons freshly squeezed lemon juice or cider vinegar

HOW TO MAKE IT:

  1. Whisk together sour cream or yogurt and mayonnaise until smooth. Gradually whisk in buttermilk.
  2. Whisk in mustard, Seasoning Blend, herbs, and lemon juice or vinegar. Cover and chill at least 1 hour to allow flavors to blend; 6-8 hours is better. Can be made 3-4 days ahead.

Butternut Squash Soup

Recipe by Damon Lee Fowler, featuring

Salt Table’s Leek, Chive, and Onion Seasoning Blend and Shamrock Dust

 

The Salt Table’s Leek, Chive, and Onion Seasoning Blend and Shamrock Dust are not only for spring or for beguiling Leprechauns. They’re great with autumn vegetables and in hearty fall and winter soups and stews. Either blend gives this fall favorite a wonderful lift. If you’d like a richer soup, stir in half a cup of heavy cream just before serving.

Serves 6-8

INGREDIENTS:

  • 4 tablespoons unsalted butter
  • 1 cup finely minced shallots (about 4 medium-to-large)
  • 3 pounds butternut squash, peeled, split, seeded, and cut into 1-inch chunks
  • 6 cups chicken broth
  • 2 tablespoons Salt Table’s Leek, Chive, and Onion Seasoning Blend or Shamrock Dust
  • 1 large sprig sage
  • Salt Table’s Fine Himalayan Pink Salt (if needed)
  • ¼ cup thinly sliced scallions or chives
  • ¼-½ cup slivered toasted and lightly salted pecans, optional

HOW TO MAKE:

  1. Warm the butter and shallot in a large, heavy-bottomed saucepan over medium heat. Sauté until softened, about 3-4 minutes, then add the squash and toss until hot.
  2. Add the broth, the Seasoning Blend or Shamrock Dust, and sage, and bring to simmer. Adjust the heat and simmer until the squash is very tender, about 20 minutes. Taste and adjust the seasoning with Pink Salt as needed. Let simmer a minute longer, turn off the heat, and let it settle for 5-10 minutes.
  3. Remove and discard the sage and puree the soup, either with a hand blender or in batches in a regular blender or food processor fitted with the steel blade. It can be made up to three days ahead: cool, cover, and refrigerate until needed.
  4. To serve, gently reheat the soup over medium low heat, stirring often. If it has been made ahead and has gotten too thick, thin it with water as needed. Taste and adjust the seasoning, simmer 2-3 minutes longer. Ladle it into warm soup bowls and garnish with green onions and toasted pecans.

 

 

 

Cinnamon-Orange Cranberry Sauce

Recipe by Damon Lee Fowler, featuring

Salt Table Cinnamon Sugar

The Salt Table’s Cinnamon Sugar melts into the cranberries better than using ground cinnamon by itself, for a clearer sauce and brighter cinnamon flavor. This makes a great condiment not only for the Thanksgiving Turkey, but for any roast pork, game (such as venison), or spooned into baked and split sweet potatoes. It’s even great slathered onto breakfast toast!

 

Makes about 2 cups

INGREDIENTS:

  • 1 12-ounce package cranberries
  • 1 cup minus 1 tablespoon raw (turbinado) sugar
  • 1 tablespoon Salt Table Cinnamon Sugar
  • Zest of half an orange, removed in 1-2 large pieces with a vegetable peeler
  • 1 ounce (2 tablespoons) bourbon

HOW TO MAKE IT:

  1. Wash the berries well in cold water and drain in a colander. Put them into a stainless-steel or enamel-lined heavy-bottomed pot. Add half a cup of water, both sugars, and the pieces of zest. Stir well and bring it to a simmer over medium heat.
  2. Adjust the heat to a steady simmer and cook, stirring occasionally, until the berries “pop” and are tender and transparent, about 10-15 minutes. Turn off the heat and stir in the bourbon. Let it cool slightly, then remove and discard the orange zest and pour it into a clean pint jar or glass bowl. Allow to cool completely, cover tightly, and refrigerate until needed. Let it warm to room temperature before serving or gently reheat over low heat, stirring often, and serve warm.

 

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.

 

Fresh Beef Tacos

Recipe by Damon Lee Fowler, featuring

Salt Table’s Summer Salt Blend

Taste-Tested and enthusiastically approved by my grandchildren. Our granddaughter likes them finished with a drizzle of ranch dressing, but you could add sour cream, and/or any salsa that you like, but keep the dressings spare or the excess will just ooze out and drip all over you.

 

 

Serves 4

  • 2 teaspoons olive or vegetable oil
  • 1 pound ground beef chuck, preferably from grass-fed cattle
  • About 2 teaspoons Salt Table’s Savannah Summer Salt, or to taste
  • About 2 teaspoons chili powder, or to taste
  • ¼ cup tomato catsup or chili sauce, optional
  • 8 large whole wheat flour tortillas
  • 1 cup shredded sharp cheddar or Monterey Jack cheese
  • 1 large, ripe tomato, cored, seeded, and diced
  • 1-1½ cups shredded Romaine or Iceberg Lettuce
  • ½ medium Vidalia Sweet Onion, peeled and thinly sliced
  • Thinly sliced fresh hot Jalapeno peppers, optional
  • Ranch dressing, sour cream, and/or salsa of your choice, for serving, optional
  1. Warm the oil in a 10-inch skillet or sauté pan over medium heat. Crumble in the beef, raise the heat to medium-high, and sauté, tossing or stirring occasionally, until it has lost its raw, red color and is beginning to brown. Season well with Summer Salt and chili powder to taste and lower the heat to medium low. If you’d like a sauce to bind the meat, add the optional catsup or chili sauce. Let it simmer about 2-3 minutes longer, or until the beef is just cooked through (and if you’ve added catsup, it’s reduced and thickened). Remove it from the heat.
  2. Warm a griddle or large non-stick pan over medium-low heat. Lay a tortilla in the pan. Let it get hot, turning it once, and remove it from the pan to a serving plate. Spoon 1/8 of the beef down its center and top with a sprinkling of cheese, then the tomato, lettuce, onion, and jalapeno peppers. Lightly sprinkle with Summer Salt and, if you like, drizzle a little dressing or sour cream over it, or add a spoonful or two of salsa (or offer these for each diner to add to taste).
  3. Fold a quarter of the tortilla at the top and bottom over the edge of the filling and then fold the left side all the way over them. Roll the taco over the filling into a neat package. Repeat with the remaining tortillas and fillings and serve immediately

Fresh Fish Tacos

Recipe by Damon Lee Fowler, featuring

with Salt Table Savannah Summer Seasoning, Chipotle Chili Powder, and Fine Himalayan Pink Salt

Fish Tacos have long been a specialty of the Mexican resorts on the Baja Peninsula, and in recent years have become a summer favorite in The United States, especially in the balmy, humid South. Savannah Summer Seasoning Salt gives them a nice southern zip.

Serves 4

INGREDIENTS

  • 1/4 cup mayonnaise
  • 1/2 cup sour cream or Greek yogurt
  • 3 limes
  • 1 medium clove garlic, peeled
  • 2 tablespoons chopped cilantro or oregano
  • Salt Table Chipotle Chili Powder
  • Salt Table Fine Himalayan Pink Salt
  • 1 tablespoon olive or vegetable oil
  • 1½ pounds firm, white-fleshed fish fillets such as cod, halibut, grouper, or snapper cut 1-inch thick
  • Salt Table Savannah Summer Salt Blend, to taste
  • 8 large flour tortillas
  • 1 large, ripe tomato, cored, seeded, and diced
  • 1-1½ cups shredded Romaine or Iceberg lettuce
  • ½ medium Vidalia Sweet Onion, peeled and thinly sliced
  • 1 medium avocado, halved, pitted, peeled, and cut into bite-sized dice

HOW TO MAKE

  1. To make the lime cream, blend together the mayonnaise and sour cream or yogurt. With a microplane grater, grate the zest from 1 lime into the sauce then grate half the garlic clove into it. Set aside the other half of the clove for another use. Blend in 1 tablespoon of lime juice and 1 tablespoon of cilantro or oregano. Season it to taste with chipotle powder and pink salt (if needed). Taste and adjust lime juice. Let stand 15 minutes, then taste and adjust seasonings.
  2. Cut remaining limes into wedges. Cut the fish into bite-sized cubes. Sprinkle it generously with about a tablespoon (or to taste) of Summer Salt and gently toss to coat. Warm the oil in a large non-stick or seasoned iron skillet or sauté pan over medium heat. Add the fish and raise heat to medium-high. Sauté, gently tossing occasionally, until the fish is just cooked through, about 3-4 minutes. Remove it from the heat.
  3. Meanwhile, warm a griddle or a large non-stick pan over medium-low heat. When the fish is ready, lay a tortilla on the griddle and let it get hot, turning it once (about half a minute) and remove it to serving plate. Spoon 1/8 of the fish down center and top it with tomato, lettuce, onion, and avocado. Lightly sprinkle with Summer Salt, drizzle with a spoonful of lime cream, and sprinkle on a little of the remaining chopped cilantro.
  4. There are two options for presenting them: you may simply leave them open-faced and let your guests roll them up themselves, or roll them first as follows: 1/4 of tortilla at the bottom over edge of filling, then fold the left side all way over. Roll the taco over on itself to fully wrap the tortilla around its filling in a neat package. Serve immediately with lime wedges on the side.

Individual Chicken Pot Pies

Recipe by Damon Lee Fowler, featuring

Salt Table’s Savannah Spanish Moss Blend

Pot pie is at its best when made with a chicken that has simmered in broth that’s in turn used to make the binding gravy, but a quick and perfectly satisfactory version can be made with leftover roasted poultry or a market-cooked rotisserie chicken, so it’s also a great way to use up leftover Thanksgiving Turkey. The Salt Table’s Spanish Moss Blend is ideal for poultry dishes, and gives these savory pies a deep, complex flavor without the complication of grinding spices and chopping several different herbs.

 

Serves 4

INGREDIENTS:

  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, trimmed, split lengthwise, and peeled, and diced small
  • 2 large carrots, peeled and diced
  • 2 large ribs celery, trimmed, strung, and diced
  • 1 tablespoon Salt Table Spanish Moss Blend, or to taste
  • 1 tablespoon chopped flat-leaf parsley
  • 3 tablespoons all-purpose flour
  • 3½ cups chicken broth, preferably from Poached Chicken (recipe follows)
  • 3 cups cooked diced chicken, preferably Poached Chicken (recipe follows)
  • 1¼ cups frozen peas
  • 1 recipe Basic Pastry (recipe follows), or enough pre-made pastry for 2 9-inch pie shells
  • 1 large egg white, beaten with 1 tablespoon of water (optional)

HOW TO MAKE IT:

  1. Position a rack in the center of the oven and preheat the oven to 400° F. Put the butter and onion in a heavy-bottomed deep skillet or wide, 3-4 quart pot over medium heat. Sauté, stirring often, until softened and translucent, about 3-4 minutes, then add the carrot and celery. Sauté, tossing, until softened and beginning to color, about 3-4 minutes more. Add a tablespoon of Spanish Moss Blend and sauté until fragrant, about half a minute.
  2. Sprinkle in the flour and stir until it’s bubbly and smooth. Slowly stir in 3 cups of broth, bring it to a simmer, and simmer until thick, stirring constantly. Add the diced chicken and peas, bring it back to a simmer, and simmer 3-5 minutes. Taste and adjust the seasoning, adding more Spanish Moss blend if needed to suit your taste, and transfer the filling to 4 individual potpie dishes or 10-ounce ramekins.
  3. Roll the dough out 1/8 inch thick on a lightly floured work surface. Cut it into rounds a little larger than the ramekins. Using a small decorative cutter, cut out the center of each and place the pastry over the filling. Use the same cutter to cut the excess pastry into decorative shapes, brush the bottoms with water, and arrange them around the edges. If you want a showy, glossy finish to the pastry, brush it with the diluted egg white.
  4. Bake in the center of the oven until the pastry is golden and the filling is bubbly at the center, about 30-35 minutes.

Poached Chicken

For pot pies, creamed chicken, and casseroles such as chicken spaghetti.

Makes 3-3½ cups diced cooked chicken, serving 4-5

  • 2 medium yellow onions, trimmed, split lengthwise, and peeled, 1 thinly sliced and 1 diced small
  • 3 large carrots, peeled, 1 thinly sliced and 2 diced small
  • 3 large ribs celery, 1 thinly sliced, 2 trimmed, strung, and diced
  • 1 3½ pound chicken, cut up as for frying
  • Salt
  • About 4 cups chicken broth
  • 1 large sprig plus 1 tablespoon chopped fresh sage
  • 1 large sprig parsley
  • 1 bay leaf
  • 3-4 quarter-sized slices ginger
  1. Cover the bottom of a wide Dutch oven or deep braising pan with the onion, carrot, and celery. Lay the chicken over it skin up and sprinkle lightly with salt. Add enough broth to barely cover the chicken and put in the sprigs of sage and parsley, bay leaf, and ginger. Bring it to a simmer over medium high heat.
  2. Reduce the heat to a slow simmer, loosely cover, and cook until the chicken is tender, about 30-45 minutes. Remove the chicken, let it cool, then skin, bone, and cut the meat into bite-sized pieces. Strain and reserve the broth, discarding the solids.

Basic Pastry

Makes enough to make 2 9-inch pie shells, 1 double crust pie, or to cover 4 individual potpies

INGREDIENTS:

  • 1¾ cups unbleached all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons chilled lard or shortening, cut into bits
  • 8 tablespoons chilled unsalted butter, cut into bits
  • ¼ to ½ cup ice water

HOW TO MAKE IT:

  1. Sift or whisk together the flour and salt. Cut in the shortening and butter with a pastry blender until the flour resembles coarse meal with random lumps of fat no larger than small peas. Stir in ¼ cup of ice water and work it in. Continue adding water by spoonfuls as needed until the dough is holding together but not wet.
  2. Gather the pastry into two balls, press each one into a 1-inch thick flat disk, and cover with plastic wrap. Refrigerate at least 30 minutes or for up to 2 days. Let it come almost to room temperature before rolling it out.

Marinated Beef Salad with Potato Salad, Tomatoes, and Roquefort

Recipe by Damon Lee Fowler, featuring

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

All ‘Round Good Grinder Blend is ideal for marinades and vinaigrettes, providing all the flavorings the marinade will need with a simple twist of the mill. It’s especially cooling way of using up the leftover roast, but in Savannah’s changeable climate, it can be a welcome supper dish at any time of the year. Try it also with roasted pork tenderloins or leg of lamb.

Serves 4

 

INGREDIENTS

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 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 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

HOW TO MAKE IT:

  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.

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.

 

Old Timey Candied Sweet Potatoes

Recipe by Damon Lee Fowler, featuring

Salt Table Cinnamon Sugar

The Salt Table’s Cinnamon Sugar melts into the potatoes and makes it possible for them to better absorb the cinnamon flavor. Plus it’s so easy!

 

Serves 8-12

 

INGREDIENTS:

  • 5 pounds sweet potatoes, peeled and sliced 1-inch-thick, or 2 29-ounce cans cut sweet potatoes (often labeled yams), drained but 1 cup juice reserved
  • About 1¼ cups light brown sugar (to taste)
  • About 2 tablespoons Salt Table Cinnamon Sugar (to taste)
  • Whole nutmeg in a grater, optional
  • 4-6 tablespoons unsalted butter, cut into bits

HOW TO MAKE IT:

  1. If using canned sweet potatoes, skip to step 2. Put the fresh sweet potatoes in a heavy-bottomed saucepan with just enough water to barely cover them. Add a pinch of salt, ¼ cup of the sugar, and bring them to a boil over medium heat. Adjust the heat to a simmer and cook until they’re barely tender, about 10 minutes.
  2. Position a rack in the center of the oven and preheat to 350° F. Butter a 9-by-13-inch casserole dish.
  3. Spread the potatoes over the dish and drizzle with reserved cooking liquid or juice. Sprinkle with 2 tablespoons Cinnamon Sugar (or to taste) and generously with about a cup of brown sugar. If liked, add a light grating of nutmeg. Dot with butter and bake, basting occasionally, until glazed, about 30-45 minutes. Let the potatoes settle for 5-10 minutes before serving.

 

Old-Fashioned Scalloped Oysters

Recipe by Damon Lee Fowler, featuring

Tybee Island Coastal Blend

Tybee Coastal Blend makes this simple, traditional gratin a snap to make, since the separate seasonings that usually go into it are all contained in one convenient grinder, with the added flavor bonus of other seafood-enhancing seasonings such as mustard, dill, shallots, green onions, and chives.

Serves 8-12

 

INGREDIENTS:

  • 2 pints standard oysters
  • 2 sleeves saltine crackers (half a 16 ounce box)
  • ½ cup (¼ pound or 1 stick) unsalted butter
  • Salt Table Tybee Island Coastal Grinder Blend
  • 2 tablespoons chopped fresh parsley, optional
  • 2-2½ cups half and half or light cream

HOW TO MAKE IT:

  1. Position a rack in the center of the oven and preheat it to 350° F. Drain the oysters, reserving half a cup of their liquor. Pick through the oysters for bits of shell.
  2. Roughly break the crackers into very coarse crumbs. Melt the butter over medium heat in pan large enough to hold cracker crumbs. Add the crumbs and toss until they’ve evenly absorbed the butter and are toasty, about 2 minutes.
  3. Lightly butter a 9-inch square baking dish or 10-12-inch oval gratin dish. Sprinkle a fourth of the crumbs over the bottom. Spread half the oysters over the crumbs, season lightly with Tybee Island Blend and sprinkle with 1 tablespoons of the parsley and a third of the remaining cracker crumbs. Spread the rest of the oysters over the top, lightly season with more Tybee Island Blend, and sprinkle with the remaining tablespoon of parsley and half the remaining crumbs.
  4. Pour the oyster liquor around, then add half and half just to top of crackers. Cover with the remaining crackers, finish with another sprinkle of Tybee Island Blend, and bake 35-40 minutes or until puffed and golden. Serve at once.

 

Prosciutto-Wrapped Pork Tenderloins with Salt Table Southern Italian Grinder Blend

Recipe by Damon Lee Fowler, featuring

Salt Table’s Southern Italian Grinder Blend

Serves 6-8

Pork tenderloins are the leanest and most tender part of the pig, but they’re also the least flavorful and can become dry if they’re overcooked. A generous dose of Southern Italian Blend takes care of the former, and a protective wrapping of prosciutto takes care of the latter. These can be grilled or roasted, so they’re perfect for your cookouts or any special dinner!

 

INGREDIENTS

  • 1 pair pork tenderloins, about 2-to-2½ pounds
  • Olive oil
  • Salt Table Southern Italian Grinder Blend
  • 10-12 very thin slices imported Italian prosciutto
  • 2 lemons, cut into wedges
  • Rosemary sprigs, for garnish, optional

HOW TO MAKE:

Trim the tenderloins and remove the silver skin with a sharp knife. Rub their entire surface lightly with oil. Generously grind Southern Italian Grinder Blend over all sides, patting it into the surface. Wrap each tenderloin with prosciutto, completely covering it, and tied it securely with kitchen twine. Either prepare a grill with hardwood coals to a medium-hot fire or position a rack in the upper third of the oven and preheat to 425° F. If roasting, skip to step 3.

  1. To grill them, brush them with oil and put them on the grill over direct heat. Grill, turning as needed, until all sides are seared, about 2-3 minutes per side. Move to indirect heat (or put them in a flame-proof pan on the coolest part of the grill), cover, and cook to an internal temperature of 135° for medium, about 15 minutes longer.
  2. To roast them in the oven, rub a roasting pan with oil, put in the tenderloins, and drizzle with them with more oil. Roast 20 minutes in the upper third of the oven and reduce heat to 350°. Roast until meat reaches 135° for medium, about 10-15 minutes longer.
  3. Remove to the meat to a platter, loosely cover with foil, and let it rest 15 minutes. Remove the twine, then thinly slice and arrange the tenderloins on a platter. Scatter the lemons around, garnish if liked

Sauteed Green Beans (Sautéed Haricots Verts) with Caramelized Onions

Recipe by Damon Lee Fowler, featuring

Salt Table Smoked Bacon Sea Salt

Bacon makes everything better, but it can be messy and too much of it isn’t great for our arteries. Fortunately, The Salt Table has Smoked Bacon Sea Salt lends that bacon flavor without the fuss and cholesterol!

 

 

 

Serves 4

INGREDIENTS:

  • 1 pound haricots verts (small, slender green beans)
  • Salt
  • 3 tablespoons unsalted butter
  • 2 medium yellow onions, trimmed, split lengthwise, peeled, and thinly sliced
  • 1-1½ teaspoons (to taste) Salt Table Smoked Bacon Sea Salt
  • Whole black pepper in a mill
  • 1 tablespoon minced flat leaf parsley (optional)

HOW TO MAKE IT:

  1. Put 1-2 inches of water in a wide, deep lidded skillet. Cover and bring to a boil over high heat. Meanwhile, trim the stem end of the beans and, if needed, string them. Rinse well under cold running water and drain. When the water is boiling, uncover the pan and add a rounded tablespoon of salt to the water, then carefully add the beans. Cover and bring it back to a boil. Uncover and cook, stirring occasionally, until the beans are crisp-tender but still bright green, about 5-6 minutes.
  2. Drain the beans into a colander and rinse them thoroughly under cold running water to arrest the cooking. Set them aside. Wipe out the pan in which the beans cooked and put in the butter and onions. Return it to medium heat and sauté the onions, stirring and tossing often, until they’re a rich golden color. Return the beans to the pan and season liberally with Smoked Bacon Salt and pepper. Continue sautéing, tossing often, until the beans are done to your taste, about 2 minutes longer. Turn them out into a serving dish, sprinkle with parsley if liked, and serve hot.

Schweineschnitzel (Pork Tenderloin Schnitzel)

Recipe by Damon Lee Fowler, featuring

Salt Table Halle & Savannah Blend

The classic schnitzel is made with veal, but cutlets made from pork tenderloin (or even chicken boned breasts) take handsomely to the technique at a fraction of the cost of veal, and for my money, the pork has far more flavor.

Salt Table’s Halle & Savannah Blend is ideal for schnitzel, but classic All ‘Round Good Grinder Blend and Southern Italian Blend are also great for them.

Serves 4

INGREDIENTS:

  • 1 pork tenderloin, about 1-to-1¼ pounds, or 4 large veal scaloppine or chicken breast cutlets (see notes)
  • Salt Table Halle & Savannah Blend, All ‘Round Good Grinder Blend, or Southern Italian Blend in a mill
  • Grated zest of 1 lemon
  • About 1 cup Panko or dry bread crumbs
  • About ½ cup flour, spread on a plate
  • 2 large eggs, lightly beaten in a soup plate
  • About 1 cup clarified butter or 4 tablespoons unsalted butter and ¾ cup olive or vegetable oil
  • 2 lemons, cut into wedges

HOW TO MAKE IT:

  1. Trim the tenderloin, removing the silver-skin and fat. Cut the thickest part of the center crosswise into 4 equal rounds 1¼-inches thick. Set aside the ends for another use. Put the 4 center cuts round side up on a sheet of plastic wrap spread over a sturdy work surface. Lay a second sheet of wrap over them and lightly pound them out to a little less than ¼-inch thick. Generously grind the seasoning blend over both sides. If using veal or chicken cutlets instead, lightly pound them out to a uniform thinness just under ¼-inch and season as for the tenderloin.
  2. Season the crumbs with several grindings of Seasoning Blend and spread them on a plate or wide, shallow bowl. Have the flour spread on a plate and the egg in a wide, shallow bowl.
  3. Dust the cutlets with flour, coating both sides, and gently shake off the excess. One at a time, dip them in the egg, coating both sides and allowing the excess egg to flow back into the bowl, then lay it on the crumbs, turning and patting to coat both sides. Put the breaded cutlets on a clean, dry plate or wire cooling rack and them let stand 30 minutes to allow the breading to set. Position a rack in the upper third of the oven and preheat it to 200° F. or the warm setting.
  4. Over medium heat, melt enough clarified butter (or the unsalted butter and enough oil) to cover the bottom of heavy-bottomed skillet by at about ¼-inch. When it’s hot, raise the heat to medium-high and put in enough cutlets to fill the pan without crowding. Fry until the bottoms are golden brown, about 2-3 minutes. Turn and brown the second side, about 2 minutes longer. Remove them from the pan to a wire cooling rack and keep warm in the oven while the remaining cutlets fry. Serve hot with lemon.

Note: chicken cutlets are a boned and skinned breast half split horizontally into two equal pieces.

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

Slow-Cooker Pork Stew Provencal with Mushrooms

Recipe by Damon Lee Fowler, featuring

with Salt Table’s Wild Porcini Mushroom Salt, Peppercorn Medley and Herbes de Provence

The Salt Table’s Wild Porcini Mushroom Salt infuses this stew with deep mushroom flavor without the trouble of reconstituting dried porcini mushrooms and straining their soaking liquid to remove the sand. The Salt Table’s Herbes de Provence provides nicely balanced Provencal flavor without having a host of different condiments and herbs.

 

Serves 6

 

INGREDIENTS:

  • 3½ pounds boneless pork shoulder (Boston butt), trimmed well and cut into 2-inch pieces
  • 2 tablespoons olive or vegetable oil
  • 2 tablespoons unsalted butter
  • Salt Table Wild Porcini Mushroom Salt
  • Salt Table Peppercorn Medley in a mill
  • 1 tablespoon Salt Table Herbes de Provence
  • 1 large yellow onion, trimmed, split lengthwise, peeled, and diced small
  • 1 large or 2 medium cloves garlic, lightly crushed, peeled, and minced
  • 3 tablespoons all-purpose flour
  • 1 cup dry white wine
  • About 1-to-1½ cups beef broth
  • 1 recipe Sautéed Mushrooms with Porcini Salt (recipe follows)
  • 2 tablespoons finely minced flat-leaf parsley

HOW TO MAKE:

  1. Wrap the pork in several layers of paper towels and pat dry. Put the oil and butter in a large, deep skillet over medium high heat. Add enough pork to the pan to fill it without crowding and brown it well on all sides. Remove it to the slow cooker, and repeat with the remaining meat. When all the meat is browned, season it well with Porcini Salt and Pepper Medley and sprinkle the Herbes de Provence evenly over it.
  2. Adjust the heat to medium, spoon off all but 2-3 tablespoons of the fat from the pan and add the onion. Sauté until softened and golden brown at the edges, about 5 minutes. Add the garlic and toss until fragrant, about half a minute longer. Sprinkle in the flour and stir until smooth and bubbly. Slowly add the wine, stirring constantly, and bring it to a simmer, then stir in 1 cup of the broth. Bring it back to a simmer, stirring constantly, and cook until it’s lightly thickened, then pour it evenly over the pork in the slow cooker.
  3. Add enough broth to barely cover the meat, cover the cooker, and turn the setting to high. Let it heat until it’s bubbly, about 30 minutes, then reduce the setting to low and cook until the pork is fork tender, about 4-6 hours.
  4. The stew can be prepared to this point up to four days ahead. Let it cool completely, transfer it to a storage container, cover tightly, and refrigerate. Reheat it gently in a heavy-bottomed pot over medium-low heat, thinning the sauce, if it’s too thick, with a few spoonfuls of water.
  5. Prepare the Sautéed Mushrooms, immediately fold them into the stew, and serve hot, garnished with parsley and accompanied by crusty bread.

Sautéed Mushrooms

Serves 4 as a side dish

INGREDIENTS:

  • 1 pound small brown (crimini) mushrooms
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • Salt Table Wild Porcini Mushroom Salt
  • 1 tablespoon finely minced flat leaf parsley, optional (for garnishing if used as a side dish)

HOW TO MAKE:

  1. Wipe the mushrooms clean with a dry paper towel and thickly slice them. Put the oil and butter in a deep skillet or sauté pan and turn on the heat to medium. When the butter is melted and the fat is quite hot, add the mushrooms, rapidly tossing. Raise the heat to medium high.
  2. Sauté, tossing often, until the mushrooms are beginning to color on the edges. Season well with Porcini Salt, toss, and cook half a minute longer. Turn off the heat. Taste and correct the salt. If serving as a separate side dish, sprinkle with parsley and serve hot. If using in Pork Provencal, immediately add it to the stew.

 

Southern Italian Meatballs & Marinara Sauce


Recipe by Damon Lee Fowler, featuring

Salt Table’s Southern Italian Grinder Blend

Seasoning traditional Italian-style meatballs is a cinch with The Salt Table’s Southern Italian Blend. Although spaghetti and meatballs are a standard weeknight meal in our country, meatballs are not served as a pasta sauce in Italy. These can be used Italian-style, as a meat dish, or American-style as a pasta sauce or hot sandwich filling.

 

Serves 4-6 (makes about 20 meatballs)

INGREDIENTS

For the meatballs:

For the sauce:

  • 1 tablespoon olive oil
  • ¼ cup finely chopped onion
  • 1 medium clove garlic, minced
  • ¾ cup dry red wine such as merlot or pinot noir
  • 4 cups marinara sauce (good bottled or Southern Italian Marinara, recipe following)
  • Salt (for the pasta, if using)
  • 12-16 ounces spaghetti, thin spaghetti or angel hair pasta, for serving, optional
  • ½ cup freshly grated Parmigiano-Reggiano cheese, for serving optional

HOW TO MAKE

  1. Put the bread in a mixing bowl and drizzle enough milk over it to saturate it. Let it soak for a minute, then squeeze it dry, discarding the milk. Crumble the bread into the bowl. Crumble in the beef and add the onion. Season well with Southern Italian Blend and mix until everything is evenly blended. Moisten your hands with water and form the meat into 1½-inch balls.
  2. Put enough oil in a 3-4 quart Dutch oven to cover the bottom by ¼-inch and put it over medium heat. When it’s hot, raise the heat to medium high, add enough meatballs to fill the pan without crowding, and brown them on all sides, about 3 minutes. Remove them with a slotted spoon to a plate and repeat until all the meatballs have been browned.
  3. Drain and discard the browning oil and wipe out the pan, but don’t wash it. Add 1 tablespoon of olive oil and the onion and return the pot to medium heat. Sauté, stirring often, until the onion is softened and golden, about 4-5 minutes. Add the garlic and sauté until fragrant, about half a minute, then pour in the wine. Bring it to a boil and cook until it loses its sharp alcoholic aroma. Add in the marinara, bring it to a simmer, and simmer about 5 minutes, stirring occasionally.
  4. Add the meatballs to the sauce, bring it back to a simmer, and adjust the heat to a slow, steady simmer. Simmer until the sauce is thick and the meatballs are very tender and deeply flavored with the sauce, at least 1 hour—longer won’t hurt.
  5. The meatballs can be served as a meat dish, on toasted sandwich rolls as a sandwich filling, or as a sauce for pasta. To serve the meatballs with pasta, bring 4 quarts water to a rolling boil. Stir in a small handful of salt and the pasta, bring it back to a boil, and cook, stirring occasionally, until al dente (firm to the bite), using the package directions as a rough guide. Drain and toss with a cup of sauce, then serve topped with meatballs, passing the cheese separately.

Basic “Southern Italian” Marinara

  • You can use a jar of marinara for the above recipe, (they’re right at 4 cups) or make your own: it’s easy with The Salt Table’s Southern Italian Grinder Blend. Southern Italian Blend has garlic powder in it, so you can omit the fresh garlic, although it freshens the flavor.

Makes about 4 cups

  • 2 tablespoons good olive oil
  • 1 small yellow onion, chopped
  • 1 medium clove garlic, minced, optional
  • 2 25-ounce cans crushed Italian plum tomatoes
  • Southern Italian Grinder Blend

HOW TO MAKE

  1. Put the oil and onion in a 3-4-quart Dutch oven over medium heat. Sauté until the onion is pale gold, about 5 minutes. Add the garlic, if using, and sauté until fragrant, about half a minute.
  2. Add the tomatoes and season well with Southern Italian Blend. Bring it to a boil, then adjust the heat to a slow, steady simmer, and let it cook, stirring occasionally, until the sauce is thick and the flavors are well-blended, about half an hour.

Another awesome recipe below…

Southern Italian Stuffed Zucchini


Recipe by Damon Lee Fowler, featuring

Salt Table Southern Italian Grinder Blend, or River Street Cobblestone Blend, or Southern Herb Garden Blend

Stuffed vegetables are popular with Italian cooks, particularly in Liguria, the coastal province that’s also known as the Italian Riviera. These are most often offered as an antipasto (appetizer), but they’re substantial enough to serve as a light main dish for lunch or supper. The Salt Table’s Southern Italian Grinder Blend is a perfect pairing with the flavors of this, but other great seasoning combinations are River Street Cobblestone Blend and Southern Herb Garden Blend.

Serves 4-8

 

INGREDIENTS:

 

HOW TO MAKE IT:

  1. Position a rack in the upper third of the oven and preheat to 375° F. Scrub the squash under cold running water. Put them in a wide, shallow, lidded pan and add just enough water to cover. Lift out the squash, cover the pan, and bring the water to a boil. Return the squash to the pan, cover, bring it back to a boil, then uncover, reduce the heat, and simmer until barely tender, about 10 minutes. Drain and let them cool enough to handle.
  2. Split them lengthwise and carefully scoop out centers, leaving a ¼-inch shell. Lightly season these with Southern Italian Blend. Roughly chop the pulp.
  3. Put the shallot and butter in pan over medium heat. Sauté, tossing occasionally, until softened, about 4 minutes. Add the zucchini pulp and cook until its liquid is evaporated. Add the prosciutto, toss until hot, and turn off heat. Stir in the crumbs and all but 3 tablespoons of the Parmigiano cheese. Season well with Southern Italian Blend and toss well to mix.
  4. Fill the zucchini shells with stuffing, mounding it on top, and put in a lightly buttered casserole, stuffing side up. Sprinkle with the remaining cheese and bake until hot through and tops are golden brown, about 20-30 minutes

 

Another awesome recipe below…

Baked Stuffed Summer Squash

Recipe by Damon Lee Fowler, featuring

Leek, Chive and Onion Blend

Stuffed yellow crookneck squash was a specialty of my maternal grandmother. Her stuffing was a simple mixture of the chopped pulp, soft breadcrumbs (sometimes from leftover biscuits), chopped green onion, egg, and seasonings. Later on, she began adding dried herbs. They’re a snap with The Salt Table’s Leek, Chive, and Onion Seasoning and Dip Blend: there’s no onion to chop and the seasonings are all blended into one jar. They would also great with Southern Herb Garden Blend.

Serves 4

  1. Position a rack in the center of the oven and preheat to 350° F. Put the squash into a heavy-bottomed 4-quart pot and add enough water to cover them by 1 inch. Lift out the squash, cover, and bring the water to a boil over high heat. Meanwhile, scrub the squash under cold running water. Put them in the pot, cover, and let it come back to a boil. Uncover, adjust the heat to a simmer, and cook until squash are nearly tender, about 10 minutes.
  2. Remove them with a slotted spoon or frying skimmer to a cutting board so they lie flat without rolling, and let them cool enough to handle. Slice off but reserve about 1/4 inch of the top side of each. Using a melon baller or small, sharp-edged spoon, carefully scoop out the center pulp of each, leaving about 1/4 inch of outer flesh intact, taking care not to puncture shell. Squeeze the excess moisture from the pulp and chop it along with the reserved top slices.
  3. Put them into a mixing bowl, add the soft crumbs, and 1 tablespoon of Leek, Chive, and Onion Blend. Mix well, taste and adjust the seasoning blend, then add the eggs and mix well.
  4. Lightly grease a rimmed baking sheet or wide, shallow casserole, and arrange the squash shells on it open side up, not touching. Lightly season with Himalayan Pink Salt. Divide the filling among them, carefully packing it and mounding it up on top. Dot their tops with butter and bake in center of oven until the filling is set and the tops are lightly browned, about 30 minutes. Let them rest for 10 minutes if serving hot or let them cool to room

Seafood Stuffed Tomatoes

Recipe by Damon Lee Fowler, featuring

Tybee Island Coastal Blend (or River Street Cobblestone Blend, or Southern Herb Garden Blend)

Ripe tomatoes filled with local shrimp and crab and baked are an old Lowcountry-Savannah favorite in the summer, when all the ingredients are seasonal and at their most flavorful. They’re pretty simple to make, but even simpler with The Salt Table’s Tybee Island Coastal Grinder Blend. Other great seasonings for them are River Street Cobblestone Blend and Southern Herb Garden Blend.

 

Serves 4

  • 4 large ripe tomatoes
  • Kosher salt
  • ½ pound small to medium shrimp
  • ½ pound (1 tightly packed cup) picked crabmeat
  • 3 tablespoons unsalted butter, divided
  • ½ cup minced yellow onion (about half a medium onion)
  • 1 cup coarsely crushed cracker crumbs
  • Salt Table Tybee Island Coastal Grinder BlendRiver Street Cobblestone Blend or Southern Herb Garden Blend
  • ¼ cup fine cracker crumbs
  1. Cut ¼-inch from the stem end of the tomatoes, scoop out and discard their seeds, and carefully scoop out the inner pulp with a sharp spoon or melon baller, leaving the outer walls of each tomato intact. Roughly chop the pulp. Lightly salt the shells and invert them over a colander for 30 minutes.
  2. Bring 2 quarts of water to a boil and add the shrimp. As soon as they’re curled and pink, about a minute or less, immediately drain them. Rinse them under cold running water, peel, and if they aren’t very small, cut them into 2 or 3 pieces. Pick over the crabmeat for bits of shell.
  3. Put 2 tablespoons butter and the onion in a sauté pan over medium heat and sauté, tossing, until the onion is translucent, about 4 minutes. Add the tomato pulp and cook until it is beginning to break down and its juices are thick, about 4 minutes. Turn off the heat and add the coarse cracker crumbs, crab, and shrimp and toss to mix. Season well Tybee Island Coastal Blend.
  4. Position a rack in the center of the oven and preheat it to 375° F. Bring a teakettle full of water to a rolling boil. Butter a 9-inch casserole. Pat the inside of the tomato shells dry and put them in the casserole, open side up. Divide the filling among them, mounding it on top.
  5. Wipe out the pan in which the filling was made and add the remaining tablespoon of butter. Melt it over low heat, add the fine crumbs, and toss until the butter is evenly absorbed. Turn off the heat and sprinkle the buttered crumbs over the tops of the tomatoes. Carefully pour boiling water around them until it comes not quite halfway up their sides. Bake until the tomatoes are barely cooked and the filling is hot through, about 20 minutes.

Quick-Roasted Brussels Sprouts

Recipe by Damon Lee Fowler, featuring

Salt Table Smoked Bacon Sea Salt

These can be roasted without blanching but that speeds up the roasting and helps keep the sprouts from being tough. Plus it can be done a day or two ahead. If you really don’t have time to blanch the vegetables ahead, add 15-25 minutes to the roasting time. The Salt Table’s Smoked Bacon Sea Salt really makes these brussels sprouts sparkle.

Serves 8

 

  1. Trim the cut ends of the sprouts and pull off any loose leaves. Cut them in half lengthwise.
  2. Bring a large pot of water to a rolling boil. Add a handful salt, stir, and add the sprouts. Cook 2 minutes, drain, and rinse under cold running water. This can be done 1-2 days ahead.
  3. Position a rack in the center of the oven and preheat to 425° F. Rub a large, rimmed baking sheet with oil. Spread sprouts and onion over the pan, drizzle them lightly with oil, and toss to coat. Spread them evenly and season well with Smoked Bacon Sea Salt (about 1-1½ teaspoons) and pepper, both to taste.
  4. Roast, stirring occasionally, until the sprouts are tender and lightly browned, about 20-25 minutes. Taste and adjust the seasonings. Serve hot.

 

 

Spicy Cheese Straws

Recipe by Damon Lee Fowler, featuring

Salt Table’s Sriracha Sea Salt

This venerable Southern classic is a standard for any hostess worth her iced tea. The best cheese for these is an old, super-sharp cheddar, the kind that will practically take the roof off your mouth. If you can’t get such wonders, mixing in a bit of Parmigiano-Reggiano gives it just the right kick. Most recipes call for both salt and cayenne: Since The Salt Table’s Sriracha Sea Salt is both in one, the seasoning is a little easier, a welcome thing with our busy holiday schedules!

 

Makes about 10 dozen

  • 12 ounces (¾ pound) well-aged, extra-sharp cheddar, grated
  • 4 ounces (¼ pound) Parmigiano Reggiano (no substitutes), finely grated
  • ¼ pound (½ cup or 1 stick) unsalted butter, softened
  • 2 teaspoons The Salt Table Sriracha Sea Salt or to taste
  • 10 ounces (about 2 cups) Southern soft wheat flour or all-purpose flour

 

  1. In a food processor fitted with a steel blade or with a mixer, cream the cheese and butter until fluffy and smooth.
  2. Add the Sriracha Sea Salt, and flour and process or work it into a smooth dough. Taste and adjust the salt to suit you. Gather it into a ball, cover with plastic wrap, and chill at least half an hour or up to 1 hour, but don’t let it get completely hard. If you make it ahead to bake later, let it soften at room temperature for about half an hour, so that it’s still cool but pliable.
  3. Position a rack in the center of the oven and preheat it to 325° F. Put the dough into a cookie press fitted with the star die and press it out onto an un-greased baking sheet into narrow 2½-inch straws, leaving about ½ inch between. Or lightly flour a work surface and roll it out a little less than ¼ inch thick. Cut with a knife or a zigzag pastry wheel into ½-inch by 2½-inch strips, or with small cookie cutters into decorative shapes, laying them on the baking sheet as you go.
  4. Bake for about 18 to 20 minutes, being careful not to let them brown on top. The bottoms should be golden but the tops and sides should not color. Cool on the pan before transferring them to an airtight storage container.

 

Adapted from Essentials of Southern Cooking by Damon Lee Fowler especially for The Salt Table’s Sriracha Sea Salt, by permission of the author.

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