Free Online Recipes by Damon Lee Fowler

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Scroll down for this FREE online selection of Damon Lee Fowler’s recipes featuring Salt Table salts, seasonings and sugars. (No purchase or online order is necessary)

These amazing recipes were developed by the award-winning cookbook author, Damon Lee Fowler. Bookmark this page and visit often as we will be adding new recipes every week.

Scroll down for Damon’s awesome recipes compliments of The Salt Table.

Description

Also, be sure to check out three of Damon Lee Fowler’s most popular cookbooks. All are available for sale at the Salt Table shops and online. And, all three are autographed.

Essential of Southern Cooking  •  Savannah’s Chef’s Table  •  Ham

Damon Lee Fowler (left) recently held a booksigning at The Salt Table shops in Savannah and Pooler Georgia. Carol and Dave are very proud to host such a prolific and notable cookbook author. His books are available in the shops and online. These books are also autographed by Damon.

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

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

HOW TO MAKE IT:

  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

HOW TO MAKE IT:

  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.

Hot Taco Dip

Recipe by Damon Lee Fowler, featuring

Salt Table’s Summer Salt and Taco Seasoning

 

This is perfect for holiday entertaining or to warm up a blustery night with the family. The Salt Table’s Savannah Summer Salt and Taco Seasoning simplify the flavorings and make putting it together a snap.

Serves 6-8

 

  • 1 tablespoon olive or vegetable oil
  • 1 pound ground beef chuck, preferably from grass-fed cattle
  • 1 large yellow onion, finely chopped
  • 2 teaspoons Salt Table’s Savannah Summer Salt, or to taste
  • 1 rounded tablespoon The Salt Table’s Taco Seasoning, or to taste
  • 1 14-ounce can crushed tomatoes
  • ¼ cup chili sauce
  • 2 cups beef broth
  • 1 teaspoon dried oregano
  • 1 cup shredded sharp cheddar
  • Corn or tortilla chips, for serving
  • 1-2 ripe tomatoes, cored, seeded, and chopped, optional
  • 2-3 Jalapeno peppers stemmed, cored, seeded and diced, 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. Remove it from the pan and add the onion. Sauté until it is golden and softened, about 4 minutes.
  2. Return the beef to the pan. Season well with Summer Salt and Taco Seasoning. Add the tomatoes, chili sauce, and broth and bring it to a simmer. Adjust the heat to a slow simmer and let it cook, stirring occasionally, until the sauce is thick and the beef is tender, about an hour—longer won’t hurt it.
  3. When ready to serve, stir in the cheese and transfer to a warm serving dish, chafing dish, or slow cooker set on low. Garnish if liked with tomato and jalapeno peppers (or a milder pepper if you prefer) and serve with corn or tortilla chips. You may also offer the dip plain with tortilla chips and serve the cheese and optional garnishes on the side, to be added by each guest.

 

Easy Old-Time Southern Dressing

Recipe by Damon Lee Fowler, featuring

Salt Table’s Savannah Spanish Moss Blend

This is great for novices, especially with The Salt Table’s Savannah Spanish Moss Blend: Once the onion and celery are chopped, it’s all just dumped together, mixed, and baked. There’s no sautéing or precooking involved. You can even omit the eggs if you want the dressing to be a little looser.

Serves 8

  • 3 tablespoons unsalted butter
  • 1 14-ounce package plain cornbread stuffing mix (about 9 cups)
  • 1 large yellow onion, trimmed, split lengthwise, peeled and finely chopped
  • 2 large ribs celery, washed, trimmed, strung and finely chopped
  • About 1½ tablespoons The Salt Table Savannah Spanish Moss Blend
  • 1 tablespoon chopped fresh sage, optional
  • About 1½-2 cups turkey or chicken broth
  • 2 large eggs, well beaten
  1. Position a rack in the center of the oven and preheat to 350° F. Put the butter into a 9-inch-square baking pan or dish and put the dish in the oven until the butter just melted.
  2. Put the crumbs in a large mixing bowl. Swirl the melted butter in the pan to coat it, then pour the butter over crumbs. Add the onion and celery and season well with about 1 tablespoon of Spanish Moss Blend. If you like, you may add chopped fresh sage for a fresh, brighter flavor. Toss until well mixed. Wet it well with broth—not so it’s soggy—but wet and yet still a little loose. Mix well, taste, and adjust the Spanish Moss Blend. Add the eggs and toss again until crumbs are evenly coated, adding a little more broth if the dressing is still too loose.
  3. Pour the dressing into the buttered pan and pat it flat. Bake until center is set and top golden brown, about 45 minutes. To give it the texture of stuffing, before putting it in to bake, baste with some of the turkey’s drippings and cover with foil. Let it sit for 10 minutes before serving.

 

 

 

One of many Recipes by Damon Lee Fowler for Georgia Wine Tasting Room at the Salt Table - a Savannah based brand of all natural specialty foods

Christmas Strata with Ham and Mushrooms

Recipe by Damon Lee Fowler, featuring

Salt Table’s Savannah Spanish Moss or All ‘Round Good Grinder Blend

A Holiday breakfast or brunch standard, a strata is really nothing more than a savory bread pudding. It also makes a lovely supper dish for any chilly evening throughout the year. The Salt Table’s Savannah Spanish Moss Blend makes seasoning it a snap. Another perfect match for it is the ever-popular All ‘Round Good Grinder Blend, which is delightful with ham and eggs.  You can add a little chopped fresh oregano to freshen the flavors, but it really doesn’t need it.

Serves 6 to 8

  • 9 slices firm, home-style white bread
  • 2 tablespoons unsalted butter
  • ½ medium red bell pepper, stems, core and membranes removed, diced
  • ½ medium green bell pepper, stems, core and membranes removed, diced
  • 8 ounces brown (crimini or baby bella) mushrooms, cleaned and sliced
  • 1 cup sliced green onions, both white and green parts
  • 1½ cups diced cooked ham
  • 2 cups shredded sharp cheddar, Gruyere, or Swiss cheese
  • 1 cup freshly grated Parmigiano-Reggiano
  • The Salt Table Savannah Spanish Moss Blend or All Round Good Grinder Blend
  • 8 large eggs
  • 3 cups whole milk
  1. Cut the bread into large dice (some cut enough for the top layer into decorative shapes with a cookie cutter). Butter a 9×13-inch casserole and put in half the bread.
  2. Melt the butter in a heavy-bottomed skillet over medium heat. Add the peppers and sauté 4 minutes. Add the mushrooms and raise the heat to medium high. Sauté until they’re opaque, about 3 minutes, then add the green onions and ham and toss until hot, about a minute. Turn off the heat.
  3. Scatter the ham, pepper, mushrooms, and green onions mixture over the bread in the casserole dish. Season well with Spanish Moss Blend. Sprinkle half of both cheeses evenly over it and top with the remaining bread.
  4. Whisk together the eggs and milk and 2 teaspoons (or to taste) Spanish Moss Blend. Pour this over the entire casserole, cover with plastic wrap, and let it sit until the bread has fully absorbed the custard, about 30 minutes, or refrigerate it overnight. Let it sit at room temperature for 30 minutes before baking.
  5. Preheat the oven to 375° F. Uncover the strata and bake until it’s almost set, about 30-35 minutes. Sprinkle with the remaining cheese and bake until golden and firm at the center, about 15-20 minutes longer. Let it rest 10 minutes before cutting

Old Fashioned Ambrosia

Recipe by Damon Lee Fowler, featuring

Salt Table’s Coconut Sugar

The natural coconut flavor of the Salt Table’s Coconut Sugar intensifies the flavor of fresh grated coconut and, when you don’t have a fresh nut to grate, perks up frozen flaked coconut.

 

Serves 6 to 8

  • 1 small, fresh coconut with juice or about 2 cups unsweetened frozen coconut, thawed
  • 1 fresh, ripe pineapple
  • 6 large, sweet oranges, such as navel or Honeybell
  • Salt Table Toasted Coconut Sugar
  • Granulated sugar
  • 12-15 Maraschino Cherries, pitted and halved, optional

HOW TO MAKE IT:

  1. If not using a fresh coconut, skip to step 2. Fit a fine-mesh strainer over a bowl. With a skewer, ice pick, or Philips-head screwdriver, punch out the stem scars that make the monkey face on one side of the coconut. Invert it over the strainer and drain. The juice should smell of fresh coconut: if it’s musty, discard the whole thing. Lay the nut on an unbreakable surface (a patio, bare concrete floor, front walk). Tap it firmly around the middle with a hammer, rotating, until it cracks and splits. Turn each half rounded end up, and tap until the shell breaks apart. Pry the white flesh from the shell, peel off the brown skin, and shred the nutmeat with a fine grater.
  2. Cut off the stem and sprout ends of the pineapple, and peel it. Cut out the core and slice the pineapple in 1/4-inch thick pieces. A pineapple corer, which looks like a corkscrew on steroids, makes short work of this step or if you’re lucky, some grocers will peel and core it for you. Cut the sliced pineapple into bite-sized chunks.
  3. Cut off the stem and blossom ends of the orange, cutting all the way through to the pulp. Holding the fruit over a bowl to catch the juices, peel them by cutting all the way through to the inner pulp. Slice crosswise ¼-inch-thick and remove the seeds from each slice.
  4. Cover the bottom of a deep glass bowl with a layer of oranges, sprinkle generously with coconut, a teaspoon or so of the coconut sugar, and a tablespoon or so regular granulated sugar to taste. Cover with a layer of pineapple and sprinkle with more coconut, coconut sugar, and regular sugar. If liked, scatter a few cherry halves among the pineapple. Repeat until all the fruit is in the dish, finishing with a layer of oranges and a thick one of coconut and, if using, cherry halves for garnish. Let stand 1 hour before serving or cover tightly and refrigerate until needed.

 

 

Wine Jelly and Bourbon Custard

Recipe by Damon Lee Fowler, featuring

Salt Table’s Savannah Cinnamon and Vanilla Sugars

This old-fashioned holiday treat has lost a lot of its cachet thanks to the advent of packaged flavored gelatin, but it is a lovely, light dessert that (somewhat) counterbalances heavy holiday fare, especially when we’ve rather over-indulged ourselves.

The Salt Table’s Cinnamon and Vanilla infused sugars simplify the spicing of this traditional treat and infuse them with deep flavor without having to food with whole cinnamon sticks and vanilla beans.

Serves 6

  • 1 large or 2 small lemons
  • 2¼ cups water
  • 2 envelopes unflavored gelatin
  • 2 tablespoons Salt Table Cinnamon Sugar
  • 1 cup sugar
  • 1-2/3 cups cream sherry, madeira, or port
  • Bourbon Custard (recipe follows)

HOW TO MAKE IT:

  1. Using a vegetable peeler, remove the zest from half of a large or all of a small lemon in 2-3 pieces. Halve and juice the lemons through strainer. Bring 2 cups of water and the zest to a boil in a small saucepan. Adjust the heat to medium-low and simmer 5 minutes.
  2. Meanwhile, dissolve the gelatin in remaining ¼ cup cold water and let it soften 5 minutes. Add both sugars to the simmering water and stir until dissolved. Turn off the heat. Add the softened gelatin and stir well, making sure that the gelatin completely dissolves. Let it cool.
  3. Stir in the sherry and 2 tablespoons of lemon juice. Taste and adjust the lemon juice, stir well, and pour it into individual glass or crystal dishes such as champagne glasses or, if you happen to have them, those trumpet-shaped jelly glasses. Refrigerate until set, about 4 hours. Serve with Bourbon Custard poured over each, or pass the custard in a pitcher.

 

Bourbon Custard

The Salt Table’s Vanilla Sugar infuses delicate but distinctive vanilla flavoring into this traditional Southern treat without the trouble a whole vanilla bean or sharp flavor that vanilla extract often imparts.

Makes about 2½ cups

  • 2 cups half and half
  • 4 large egg yolks
  • 1 tablespoon Salt Table Vanilla Bean Sugar
  • 7 tablespoons (½ cup minus 1 tablespoon) granulated sugar
  • 1 tablespoon bourbon

HOW TO MAKE IT:

  1. If you don’t have a really heavy-bottomed saucepan with a copper or aluminum core, prepare the bottom pan of a double boiler with simmering water. Over direct medium heat, scald the milk in a heavy-bottomed pan or top pan of a double boiler, bringing it just under the boiling point. When it’s almost boiling, if you’re using the heavy pan, lower the heat to medium-low or put the double-boiler top pan over the pan of simmering water.
  2. In heatproof bowl, beat together the egg yolks and both sugars until it’s light and smooth and runs off the spoon in ribbons. Slowly beat in 1 cup of the hot milk, then slowly beat into the remaining hot milk.
  3. Cook, stirring constantly with a wooden or metal spoon (not silicone), until it thickly coats the back of the spoon, about 3-5 minutes. Remove it from the heat (if using a double boiler, remove it from over the water) and stir until cooled slightly, about 3-4 minutes. Stir in the bourbon. Let it cool completely, cover, and chill before serving

Spring Leeks Au Gratin

Recipe by Damon Lee Fowler, featuring

The Salt Table’s Shamrock Dust (or All ‘Round Good Grinder Blend, or Southern Italian Blend)

We don’t often give leeks a starring role on their own, but in the spring when they’re fresh and new they make a great vegetable side dish. The Salt Table’s Shamrock Dust is the perfect seasoning to bring out their freshest and best spring flavor.

Serves 4

2 pounds slender young leeks
Salt Table Fine Himalayan Pink Salt
Salt Table Shamrock Dust*, or All ‘Round Good Grinder Blend, or Southern Italian Blend
1 cup heavy cream (minimum 36% milkfat)
2-3 tablespoons freshly grated Parmigiano-Reggiano

 

HOW TO MAKE:

  1. Trim the roots and withered leaves from the leeks. Trim the green tops to a uniform length that will fit into the gratin dish. Holding them root-end-up, wash well under cold running water, bending back the leaves to get all the grit between the layers. If you’ve not been able to find slender leeks, cut them in half lengthwise. Drop them into a basin of cold water.
  2. Put enough water to half cover the leeks in a wide, shallow skillet that will hold them in one layer. Bring it to a boil over medium heat. Drain the onions and add them to the pan. Loosely cover, let it come back to a boil, then uncover, add a healthy pinch of Pink Salt, and reduce the heat to medium. Simmer until just tender, about 8-10 minutes.
  3. Butter a large oval gratin dish. Remove the leeks with a slotted spatula or tongs, drain well, and transfer them to the prepared dish. Season them with Shamrock Dust.
  4. Raise the heat under the skillet to medium-high and boil the liquid down to 2 tablespoons. Add the cream and let it come to a boil. Let it boil until it’s lightly reduced and slightly thickened. Pour the cream evenly over the leeks. You may make it through this step as much as 4 hours ahead. Let cool completely and loosely cover. Refrigerating is not necessary.
  5. About 45 minutes before serving, position a rack in the center of the oven and preheat to 450° F. Sprinkle the leeks with the Parmigiano-Reggiano and bake until golden and bubbly, about 20-25 minutes. Serve warm.

 

* Other Salt Table Blends that are great with these and other green onions are All ‘Round Good Grinder Blend and Southern Italian Blend.

Asparagus alla Parmigiana (Asparagus Gratin)

Recipe by Damon Lee Fowler, featuring

Salt Table’s Shamrock Dust

(Salt Table blends that are also great with this asparagus recipe are Leek, Chive, and Onion Seasoning and Dip Blend and Tybee Island Coastal Blend.)

One of the great dishes of spring’s table in Parma, Italy, is fresh, fat asparagus, layered with butter and cheese and baked until the cheese is just barely golden. The Salt Table’s Shamrock Dust really brings out the fresh spring flavor in this classic dish.

Serves 6

 

2 pounds fresh, fat asparagus

Salt Table Crystal Clear Sea Salt

Salt Table Shamrock Dust*

4 tablespoons best quality salted butter, melted

1 cup freshly grated Parmigiano-Reggiano

 

HOW TO MAKE:

  1. Cut off about an inch of the asparagus stem base and stand it in a vase or bowl of cold water for at least half an hour. Peel the tough parts of the stem with a vegetable peeler and drop them into a basin with cold water. Leave the asparagus in the water until you are ready to cook it, but for no more than 2 hours.
  2. Bring 2 inches of water to a boil in a large, deep skillet and prepare a basin of ice water. Add about a tablespoon of salt to the boiling water and slip in the asparagus. Cook 1-2 minutes, then immediately drain and drop into the ice water until cold. Drain and pat dry. This can be done up to 2 days ahead.
  3. Half an hour before serving, position a rack in the center of the oven and preheat to 450° F. Butter a 3-quart casserole or gratin dish. Layer the asparagus with a sprinkling of Shamrock Dust, melted butter, and a little Parmigiano, overlapping slightly. Sprinkle the remaining cheese over the top and bake until golden brown, about 10-15 minutes.

 

* Another Salt Table Blend that are great with asparagus is Leek, Chive, and Onion Seasoning and Dip Blend and Tybee Island Coastal Blend.

Baked Fish Fillets with Orange-Ginger Sherry Butter

 Recipe by Damon Lee Fowler, featuring

Salt Table’s All Round Good Grinder Blend (or Tybee Island Coastal Blend)

Adapted from my book Essentials of Southern Cooking (Lyons Press/2013), the recipe was originally intended for grouper, but it also works well with sea trout (photographed), sea bass, snapper, pompano, and cod.

The Salt Table’s All Round Good Grinder Blend not only simplifies the seasoning but actually enhances the orange, ginger, and sherry combination better than the original seasonings. Another great Salt Table Seasoning for it would be Tybee Island Coastal Blend.

Serves 4

4 thick grouper, sea trout, sea bass, snapper, or cod fillets (about 2 pounds, or 8-ounces each)
Salt Table’s All Round Good Grinder Blend (or Tybee Island Coastal Blend)
4 small or 2 large scallions or other green onions, thinly sliced, white and green parts separated
1 large lemon
1 medium orange
½ cup dry sherry
1 tablespoon finely minced fresh ginger
5 tablespoons cold unsalted butter, cut into teaspoon-size bits

 

How to Make It:

  1. Position a rack in the center of the oven and preheat to 450° F. Rinse the fish under cold running water and pat dry with paper towels. Butter a flameproof casserole that will hold fish in one layer. Season the fish well on both sides with All Round Good Grinder Blend and put in dish, skin-side down. Sprinkle the scallions over it, reserving 2 tablespoons of the greens. Remove the zest from the lemon and half of orange with a bar zester (or vegetable peeler and cut into julienne with a sharp knife). Sprinkle these over the fish. Cut the lemon and orange in half.
  2. Juice the lemon and one half of the orange through strainer set over a glass or stainless-steel bowl. You should have equal parts orange and lemon juice—about 2 tablespoons of each. Stir them together and stir in the sherry and ginger. Pour it over fish. Bake in center of oven, basting several times, until it’s just cooked through (it will flake slightly and be opaque in the center), about 15–18 minutes, depending on thickness.
  3. Remove the fish to a warm platter. Put the casserole over direct medium-high heat (or if it’s not flameproof, transfer the cooking liquid to a saucepan). Bring it to a boil, and boil, stirring and scraping the pan occasionally, until the liquid is reduced by half. Turn off heat, and whisk in the butter by bits. Spoon a little of the sauce over the fish and pour remainder into a sauceboat. Sprinkle the fish with reserved green onion tops and serve, passing the sauce separately.

 

 

 

Baked Fish with Lemon and Crumbs

 Recipe by Damon Lee Fowler, featuring

Salt Table’s All Round Good Grinder Blend (or Tybee Island Coastal Blend, or Southern Italian Blend)

Equally perfect for busy weeknight dinners as well as weekend entertaining, these crumb-topped fillets are simple to put together, even more-so when they’re seasoned with All Round Good Grinder Blend. They would also be delightful with Tybee Island Coastal Blend or Southern Italian Blend.

Serves 4

 

Extra virgin olive oil
2 tablespoons dry breadcrumbs, preferably homemade (see method)
4 fresh fish fillets (preferably locally caught flounder, snapper, grouper, or shad)
Salt Table All Round Good Grinder Blend or Tybee Island Coastal Blend or Southern Italian Blend
1 tablespoon chopped flat leaf parsley, optional
1 lemons cut in wedges

 

How to Make It:

  1. Position a rack in the upper third of the oven and preheat to 450° F. Put 1 teaspoon of olive oil in a small skillet over medium heat. When the oil is warm, sprinkle in the crumbs and toss until they’re coated evenly. Turn off the heat.
  2. Rub the bottom of a baking dish that will snugly hold the fish in one layer with olive oil. Pat the fish dry, put them into baking dish, skin-side down, and season well All Round Good Grinder Blend. Sprinkle them with the parsley if using and then the oiled crumbs.
  3. Bake until the fish is cooked through and the crumbs are toasted, about 8-15 minutes, depending on thickness of fillets. Serve at once with lemon wedges.

 

Homemade Dry Breadcrumbs

Even if the ready-made boxed crumbs were from good bread (they aren’t), their texture and flavor is never as good as those that are homemade, and making your own is not enough trouble to justify taking the short cut. Here is my method.

Preheat the oven to 250 degrees F. Trim the crust from stale, unflavored (without sugar, herbs, garlic, cheese, olives, etc.) European-style bread and cut into 1-inch cubes. Spread the cubes on a rimmed baking sheet in one layer. Bake, stirring occasionally, until dry and crisp and just barely golden. Let them cool completely. In batches, transfer to a sealed freezer bag and crush to crumbs with a rolling pin. You may also process in a food processor fitted with a steel blade until evenly ground. Keep in mind that the dry, crisp bread is likely to scratch the sides of the plastic work bowl over time. If you want to keep that from happening, go to the trouble of crushing them by hand. Dry crumbs keep indefinitely when stored in airtight tins.

 

 

Baked Fish with Potatoes and Onions

 Recipe by Damon Lee Fowler, featuring

Salt Table’s All Round Good Grinder Blend (or Tybee Island Coastal Blend, or Southern Italian Blend, or Spanish Moss Blend)

Based on a classic dish from the traditional cooking of Genoa, Italy and a strikingly similar dish that my mother made often during my childhood, this is so easy to put together and the All Round Good Grinder Blend is a perfect seasoning to enhance its earthy character.

Other Salt Table Seasonings that are perfect for this dish are Tybee Island Coastal Blend, Spanish Moss Blend, and Southern Italian Blend.

Serves 4

1½ pounds small, waxy boiling potatoes
6 tablespoons extra-virgin olive oil
2 medium yellow onions, trimmed, split, peeled, and sliced as thinly as possible
Salt Table All Round Good Grinder Blend or Tybee Island Coastal Blend, or Southern Italian Blend, or Spanish Moss Blend
1 tablespoons minced flat leaf parsley, optional
4 fresh fish fillets (catfish, cod, perch, snapper, or even shad), about 8 ounces each

How To Make It:

  1. Position a rack in the upper third of the oven and preheat to 450° F. Scrub the potatoes under cold running water. Peel and slice as thinly as you can—no more than 1/8-inch-thick.
  2. Lightly rub a 9 x 13-inch bake-and-serve dish with butter or oil and put in the potatoes. Scatter half the onions over the potatoes and drizzle them with 4 tablespoons of oil. Toss gently to coat and then season liberally with All Round Good Grinder Blend. Toss, and spread them so that all the potatoes are lying flat. Bake in the upper third of the oven until the onions wilt and begin to brown and the potatoes are beginning to get tender, about 15-20 minutes.
  3. Remove the dish from the oven, toss the potatoes again, and lay the fish fillets over the top in a single layer. Season them well with Good Grinder Blend, then scatter the remaining onions over the fish, drizzle with the remaining oil, and bake until the potatoes and fish is just cooked through and the onions are lightly browned, basting occasionally with the oil in the dish, about 15-20 minutes more, depending on the thickness of the fillets. Serve hot from the baking dish.

 

 

Linguine with Mussels

 Recipe by Damon Lee Fowler, featuring

Salt Table’s All Round Good Grinder Blend

The Salt Table’s All Round Good Grinder Blend is, as its name suggests, great with almost anything, and is very nice with seafood. It’s a great shortcut to flavor in this classic pasta sauce. Other Salt Table blends that would also be great in this sauce are Pride Blend, Southern Italian Blend, and Tybee Island Coastal Blend.

Serves 4

 

2 dozen live mussels
1/3 cup olive oil
1 small shallot, minced
½ cup white wine
About 2 teaspoons of Salt Table’s All Round Good Grinder Blend, freshly ground
Salt Table Himalayan Pink, or Halle Salt
12 ounces (¾ of a 1 pound box) linguine
2 tablespoons unsalted butter
1 tablespoons minced flat leaf parsley, optional
2 tablespoons freshly-grated Parmigiano Reggiano, plus ½ cup for serving

 

How to make it:

  1. Scrub mussels under cold running water. Cover with cold water and let soak a few minutes. Bring 4 quarts of water to a rapid boil.
  2. Meanwhile, put the oil and shallot in a 3-quart saucepan and sauté over medium high heat until it’s colored pale gold, tossing often. Add the garlic and hot pepper sauté ½ minute. Add the wine and 2 teaspoons of Pride Blend, bring to boil, and simmer 2-3 minutes. Drain and add mussels. Cover and cook until the mussels pop open, removing them to bowl as they open.
  3. When all the mussels are opened, adjust the heat to medium. Shuck the mussels, discarding their shells, and add their accumulated juices to the pan. Boil the cooking liquid until it has evaporated by half. Turn off the heat.
  4. When the pot of water is boiling, stir in a small handful of salt and the pasta. Cook, stirring occasionally, until al dente, using the package directions as rough guide. When pasta is almost done, reheat sauce over medium heat and when bubbling add mussels. Gently toss until hot through. Taste and adjust the Pride Blend and turn off heat.
  5. When the pasta is done, immediately drain and transfer it to a warm bowl. Add the sauce, butter, cheese and parsley (if using) and toss well. Serve immediately, passing more cheese separately.

Penne with Ham and Tomatoes

 Recipe by Damon Lee Fowler, featuring

Salt Table’s All Round Good Grinder Blend (or Southern Italian Blend)

 

Adapted from my book Ham: A Savor the South® Cookbook, this hearty sauce is simplified by seasoning it with All Round Good Grinder Blend. Southern Italian Blend would be another excellent seasoning as would Cobblestone Blend. I serve it as a main dish followed by a simple mixed green salad.

 

Serves 4-6

 

3 tablespoons unsalted butter or 1½ tablespoons butter and 1½ tablespoons olive oil
1 cup small-diced cooked ham
1 medium yellow onion, split lengthwise, peeled, and diced small
1 medium clove garlic, peeled and minced
1 tablespoon chopped fresh rosemary, optional
Salt Table’s All Round Good Grinder Blend or Southern Italian Blend
½ cup dry white wine or dry white vermouth
2 cups canned Italian plum tomatoes, seeded and chopped, with their juices
Salt Table Halle Salt or Himalayan Pink Salt
1 pound penne or other short, tubular pasta or short fusilli (rotini)
1 cup freshly grated Parmigiano-Reggiano cheese

 

How to make it:

  1. Heat the butter (or butter and oil) in a large (3 quart) sauté pan over medium heat until hot and bubbly. Add the ham and sauté until it’s beginning to color on the edges. Add the onion and sauté until golden, about 3-5 minutes. Add the garlic and rosemary (if using) and toss until fragrant, about half a minute. Season well with Good Grinder Blend.
  2. Pour in the wine and bring to a boil, stirring and scraping the bottom of the pan to release any browned cooking residue. Let it boil until it is mostly evaporated, about 3 minutes. Stir in the tomatoes, bring it to a boil, and reduce the heat to a steady simmer. Simmer, stirring every now and again, until the sauce is thick, about 20 minutes. Taste and adjust the Good Grinder Blend and turn off the heat.
  3. Meanwhile, bring 4 quarts water to a rolling boil in a 6-8 quart pot. Toss in at least 1 rounded tablespoon Halle or Himalayan Pink salt, stir, and stir in the pasta. Cook until al dente (firm to the bite, but cooked all the way through and not pasty at the center). When the pasta is almost done, gently reheat the sauce over medium low heat.
  4. When the pasta is ready, drain it quickly, being careful not to over-drain it, and immediately toss it with the sauce. Sprinkle ½ cup of the cheese over it, toss well, and serve immediately, passing the remaining cheese separately.

Pride Chicken Spaghetti

 Recipe by Damon Lee Fowler, featuring

Salt Table’s Savannah Pride Seasoning Blend

The 1950s and 60s classic Chicken Spaghetti could be quite involved since the chicken, sauce, and spaghetti all cook separately and are then assembled. This is a streamlined take on the idea that goes together in minutes thanks to The Salt Table’s Pride Blend and market rotisserie chicken. The pasta bakes in the same big skillet in which you’ve made the sauce.

 

This is also very nice made with penne or rotini (short fusilli).

Serves 4-5

Ingredients:

½ pound (1 8-ounce package) small brown (crimini) mushrooms
3 tablespoons olive oil
1 medium yellow onion, split, peeled, and diced small
2 cloves garlic, lightly crushed, peeled, and minced
2 teaspoons dried oregano or 1 tablespoon chopped fresh oregano
About 2 teaspoons Salt Table Pride Blend, to taste
½ cup dry vermouth
1 24-ounce jar marinara sauce
½ cup chicken broth
3 cups shredded rotisserie chicken (boned and skinned) or other cooked chicken
Salt Table sea salt
12 ounces (¾ of a 1-pound box) spaghetti
1 cup whole milk ricotta
½ pound (8 ounces) shredded fresh mozzarella
½ cup freshly grated Parmigiano Reggiano

 

How to Make It:

  1. Put 4 quarts water on to boil in 6 quart pot over high heat. Position a rack in the center of the oven and preheat to 350° F. Wipe the mushrooms clean with dry paper towel and slice them.
  2. Put the olive oil and onion in an oven-safe deep, 12-inch skillet or 3-quart braising pan over medium heat. Sauté until translucent and pale gold, about 4 minutes. Add the mushrooms and sauté until firm and beginning to color, about 4 minutes. Add the garlic and oregano and season to taste with Pride Blend. Add the vermouth and bring it to a boil, stirring to loosen any cooking residue. Stir in the marinara and broth and bring to a simmer. Add the chicken, bring it back to a simmer, and lower the heat. Simmer about five minutes to blend the flavors. Turn off the heat.
  3. When the water is boiling, add a small handful of salt and stir in spaghetti. Cook, stirring often, until slightly less than al dente. Drain and add to sauce, tossing until evenly coated. Turn off heat and stir 1 cup ricotta and 2/3 of the mozzarella. Gently toss to mix, taste, and adjust the Pride Blend as needed. Smooth the top and sprinkle the with remaining mozzarella and the Parmigiano-Reggiano evenly over it.
  4. Bake in the center of the oven until bubbly and lightly browned, about 25-30 minutes. Let it settle for 10 minutes before serving it directly from the pan.

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