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

Stout-Braised Short Ribs with The Salt Table Shamrock Dust, River Street Cobblestone Blend or All Round Good Grinder Blend.

Recipe by Damon Lee Fowler, featuring

Salt Table Shamrock Dust, River Street Cobblestone Blend, or All Round Good Grinder Blend

Short ribs braised in stout is an Irish favorite that has become popular in Savannah not only during our infamous St. Patrick’s Day celebration but throughout the winter. Salt Table’s Shamrock Dust is the perfect pairing for stout-braised beef. Other great blend alternatives for this recipe are River Street Cobblestone Blend and of course All Round Good Grinder Blend.

 

 

Serves 4

Ingredients:

  • 4½ pounds (bone-in) beef short ribs
  • Salt Table Shamrock Dust, River Street Cobblestone Blend, or All Round Good Grinder Blend.
  • 2 tablespoons canola oil
  • 2 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 1 large yellow onion, peeled and diced small
  • 2 medium carrots, peeled and diced small
  • 2 large ribs celery, strung and diced small
  • 1 12-ounce bottle Irish Stout
  • About 3 cups beef broth or 1½ cups beef broth mixed with 1½ cups chicken broth
  • 2-3 tablespoons minced flatleaf parsley, for garnish

How to make it:

  1. Position a rack in the center of the oven and preheat the oven to 350° F. Wipe the ribs dry with paper towels and season with Shamrock Dust. Heat the oil and butter in large, heavy-bottomed braising pan or Dutch oven over medium heat. Toss ribs in flour, shake off excess, and add them to pan. Raise the heat to medium high and brown them well on all sides, about 4-5 minutes. This can be done in batches if necessary. Transfer them to a rimmed sheet pan, plate, or platter.
  2. Lower the heat under the pan to medium and add the onion, carrot, and celery. Sauté, tossing, until softened and beginning to color. Sprinkle lightly with Salt Table Shamrock Dust, River Street Cobblestone Blend, or All Round Good Grinder Blend and pour in the stout. Bring it to a boil, stirring and scraping to loosen the cooking residue, then return the ribs to the pan. Pour in enough stock to half-cover the ribs, cover, and set bake 30 minutes.
  3. Lower the heat to 275 degrees and continue baking until the ribs are falling-off-the-bone tender, about 3-4 hours more.
  4. Tip the pan and spoon off the excess fat. If the cooking liquid seems too thin, remove the ribs to a platter and put the pan over medium heat. Bring the liquid to a boil, adjust it to a lively simmer, and cook until it’s reduced and thick. Return the ribs to the sauce and let them rewarm. Sprinkle them with parsley and serve with mashed potatoes, Irish colcannon (mashed potatoes and greens), or crusty bread.

Savannah Shamrock Dust

Savannah River Street Cobblestone Blend (and Recipe)

#1 Salt Table All Round Good Grinder Blend is the best all purpose seasoning blend

 

Smothered Pork Chops with Salt Table Savannah Spanish Moss Blend, River Street Cobblestone Blend, All Round Good Grinder Blend, or Southern Italian Blend

Recipe by Damon Lee Fowler, featuring

Salt Table Savannah Spanish Moss Blend, River Street Cobblestone Blend, All Round Good Grinder Blend, or Southern Italian Blend 

Smothered pork chops with peppers and onions are an old Lowcountry favorite, and Salt Table’s Savannah Spanish Moss Blend is the perfect blend for so many of the Lowcountry’s traditional dishes from seafood to chicken to pork, especially those containing pork, onions, and sweet peppers. Other appropriate blends for this would be River Street Cobblestone Blend, All Round Good Grinder Blend, and Southern Italian Blend.

 

Serves 4

Ingredients:

  • 4 thick center-cut pork chops
  • Salt Table Savannah Spanish Moss Blend, River Street Cobblestone Blend, All Round Good Grinder Blend, or Southern Italian Blend
  • 2 tablespoons bacon drippings or canola oil
  • Instant blending flour (such as Wondra)
  • 2 medium yellow onions, trimmed, split lengthwise, peeled, and thinly sliced
  • 1 medium green bell pepper
  • 1 medium red bell pepper
  • About 1½-to-2-cups chicken or beef broth or a blend of both
  • 1 tablespoon chopped flatleaf parsley

How to make it:

  1. Trim the excess fat from the chops and season them well with Spanish Moss Blend, River Street Cobblestone Blend, All Round Good Grinder Blend, or Southern Italian Blend. Heat the fat in a deep, lidded 2-quart braising or sauté pan or lidded 9-inch skillet over medium heat. When it’s hot, roll the chops in flour, shake off the excess, and put in the pan. Brown them well both sides well, about 3 minutes per side, and remove to them to a plate or platter.
  2. Add onions and peppers and sauté until softened, but not colored, about 4 minutes. Push the vegetables to one side, return the chop to pan, and scoop vegetables on top of chop. Add enough broth to half cover chops, let it come to a boil, then cover and reduce heat to low. Simmer until fork tender, replenishing liquid as needed with broth or water, about 1 hour.
  3. Remove the chops to a warm platter. If pan juices are too thin, raise the heat and boil until lightly reduced and thickened. Pour over chops and enjoy at once.

Savannah Spanish Moss Blend

Savannah River Street Cobblestone Blend (and Recipe)

#1 Salt Table All Round Good Grinder Blend is the best all purpose seasoning blend

Southern Italian Grinder Blend

Pork Stew with Mushrooms and Salt Table Savannah Spanish Moss Seasoning Blend

Recipe by Damon Lee Fowler, featuring

Salt Table Savannah Spanish Moss Seasoning Blend

Pork and mushrooms are naturals for autumn, and both are perfect mates for Salt Table’s Savannah Spanish Moss Blend. Here they all come together in a great stew for chilly autumn evenings by the fire. Serve it with lots of crusty bread for sopping.

 

 

 

Serves 8

Ingredients:

  • 3 pounds lean, boned pork shoulder
  • About ¼ cup canola oil or bacon drippings
  • Salt Table Savannah Spanish Moss Blend
  • 1 medium yellow onion, peeled and diced small
  • 1 large carrot, peeled and diced small
  • 2 tablespoons all-purpose flour
  • 1-2 cloves garlic, lightly crushed and peeled
  • 1 cup Madeira or medium dry sherry
  • About 5 cups chicken or beef broth or about 2½ cups of each
  • 1 bay leaf
  • 2 tablespoons finely chopped flatleaf parsley for garnish

How to make it:

  1. Position a rack in the center of the oven and preheat to 400° F. Trim the meat of excess fat and gristle and cut it into 1½-to-2-inch cubes. Wrap it well with paper towels and pat it dry. Put enough oil or drippings in a large, heavy-bottomed Dutch oven (preferably enameled iron) to cover bottom by about ¼-inch. Warm it over medium heat.
  2. Unwrap the meat and season it well with Savannah Spanish Moss Blend, then add enough pork to the pan to fill it without crowding. Raise the heat to medium high and brown it on all sides. Remove the meat to a plate or platter and repeat the with remaining meat.
  3. Spoon off all but 2 tablespoons fat and adjust the heat to medium. Add the onion, carrot, and celery to the pan. Sauté until the onion is golden, about 4 minutes. Add the garlic and toss until hot. Turn off heat and return the meat to the pan and sprinkle it with the flour. Stir well and put the pan in the center of oven and bake 4 minutes. Remove, stir, and bake 4 minutes longer.
  4. Remove the pot from oven and reduce the temperature to 300 degrees. Add enough broth to just cover the meat. Cover the pot tightly, return it to oven, and bake half an hour, then reduce the temperature to 275 degrees and bake until the meat is fork tender, about 3 hours.
  5. When the stew is almost done, wipe the mushrooms clean with a dry cloth, trim and quarter them, and sauté them in 2 tablespoons of butter over medium-high heat until they’re beginning to color at the edges. Season Savannah Spanish Moss Blend and turn off the heat.
  6. If when the stew is ready the sauce is too thin, remove the meat to a platter and put the pot over direct medium heat. Cook until reduced and thickened. Return the meat to the pan and fold in the mushrooms. Let it heat through and serve, garnishing each serving with parsley.

Savannah Spanish Moss Blend

Pork Chops, Apples and Sauerkraut with Old Man River Blend

Recipe by Damon Lee Fowler, featuring

Salt Table Old Man River Blend

Salt Table’s Old Man River Seasoning Blend was designed for customers who were looking for a salt-free seasoning, but it’s great for seasoning dozens of savory dishes even when you’re not watching the sodium. It’s an especially good seasoning for these chops, since two of the key ingredients—bacon and sauerkraut—are already salty.

This recipe serves two and is perfect for an intimate fall dinner, but it doubles easily if you have a larger family.

 

Serves 2

  • 2 1-inch-thick center-cut pork loin chops
  • Salt Table Fine Sea Salt or Fine Himalayan Pink Salt
  • Salt Table Old Man River Seasoning Blend
  • 1 extra-thick-cut slice applewood or hickory smoked bacon, diced
  • 1 small yellow onion, peeled and diced
  • 1 medium tart apple such as Granny Smith, washed, cored, (peeled if preferred), and diced
  • 1½ cups sauerkraut, rinsed and drained
  • 1 level tablespoon light brown sugar
  • 2 teaspoon Dijon mustard
  • ¼ cup Auslese Riesling wine
  1. Position a rack in center of the oven and preheat to 350° F. Pat the pork chops dry with paper towels and season with salt and Old Man River Blend. Sauté the bacon in flame-proof casserole (such as an enameled iron Dutch oven or braiser) over medium heat until golden brown. Remove it with a slotted spoon and drain it on absorbent paper. Add the chops to pan and brown them well on both sides. Remove them from pan and spoon off most of fat.
  2. Add the onion to pan and sauté until translucent and golden, about 5 minutes. Add the apples and toss until they’re hot through. Pour in the wine, stirring and scraping pan to loosen cooking residue, then mix in the kraut, brown sugar, mustard, and reserved bacon. Season well with Old Man River Blend, stir, and level the top with spatula.
  3. Lay the pork chops on top the kraut, cover tightly, and bake in center of the oven until the chops are cooked through and tender, about 1 hour.

 

Old Man River – No Salt Grinder Blend

Thin Spaghetti and Butternut Squash with Salt Table Savannah Spanish Moss Blend

Recipe by Damon Lee Fowler, featuring

Salt Table Savannah Spanish Moss Blend

Butternut squash, bacon, and sage just seem to say fall and this simple sauce for thin spaghetti makes good use of all three. The Salt Table’s Savannah Spanish Moss Blend really pulls those flavors together, since it blends sage with two other great fall herbs, rosemary and thyme.

 

Serves 4

 

Ingredients:

  • 4 extra-thick slices applewood smoked bacon, cut into dice
  • 1 small (1-1/2-pound) butternut squash, peeled, seeded, and diced
  • 2 medium shallots, peeled and diced small
  • Salt Table Savannah Spanish Moss Blend
  • 2 small scallions, trimmed and thinly sliced
  • The Salt Table Sea Salt
  • 12 ounces (¾ pound) thin spaghetti
  • ½ cup freshly grated Parmigiano-Reggiano
  • 1 tablespoon very small sage leaves, left whole, or larger leaves roughly chopped

 

How to make it:

  1. Put the bacon in a 3-quart deep sauté or braising pan and sauté over medium heat until it’s browned and its fat is rendered. Spoon off all but 2 tablespoons of the fat or drain it all off and add 2 tablespoons olive oil or butter. Add the squash and toss until it’s hot through and glossy. Add the shallot and sauté until both are beginning to color at the edges, about 3-4 minutes.
  2. Season well with Spanish Moss Blend and toss, then add about ¼ cup of water stirring and scraping to loosen any cooking residue from the pan. Cover, reduce the heat to low, and cook until the squash is just tender, about 4-5 minutes longer. Check to make sure the moisture doesn’t completely evaporate, adding a spoonful of water if needed. Uncover, add the scallion, and toss until they’re bright green and hot. Turn off the heat. The sauce can be made ahead to this point.
  3. When you’re ready to serve the pasta, bring 4 quarts of water to a rolling boil. Stir in a small handful of sea salt and the spaghetti. Cook, stirring occasionally, until it’s al dente (firm to the bite but not pasty at the center), using the manufacturer’s suggested cooking time as guide. When it’s almost ready, gently reheat the squash sauce over medium low heat. Then the pasta is done, reserve ¼ cup of the cooking liquid and drain the pasta. Don’t over-drain it. Add it to the sauce in the pan and toss well. If it seems dry, add a tablespoon or so of pasta cooking water.
  4. Add half the cheese and toss, again adding a little pasta cooking water if it’s too dry. Scatter small whole sage leaves over and serve from pan or turn into serving bowl and sprinkle with the sage leaves. Serve at once, passing the remaining cheese separately.

Savannah Spanish Moss Blend

 

Pasta Shells for Two with Oysters and Tybee Island Coastal Blend

Recipe by Damon Lee Fowler, featuring

Salt Table Tybee Island Coastal Blend, Savannah Pride Rainbow Blend or Southern Italian Seasoning Blend.

Oysters are but rarely paired with pasta in Italy, but they’re so plentiful in our area that it seems a shame not to take advantage of them. Salt Table’s Tybee Island Blend is perfect for seafood pasta dishes and makes the seasoning of this one very simple. Other perfect Salt Table blends for this are Savannah Pride Rainbow Blend and Southern Italian Seasoning Blend.

 

Serves 2

 

Ingredients:

  • 1 cup drained shucked oysters, preferably local, drained but liquor reserved
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon toasted breadcrumbs
  • 1/4 cup dry white wine or dry white vermouth
  • Tybee Island Coastal Seasoning Blend, Savannah Pride Rainbow Blend or Southern Italian Seasoning Blend.
  • The Salt Table Sea Salt
  • 3-4 ounces small pasta shells
  • 2 teaspoons minced flat leaf parsley, optional

How to make it:

  1. Pick over the oysters for bits of shell. Put at least 3 quarts of water on to boil over medium-high heat. Put 2 teaspoons of oil in a heavy-bottomed 10-inch pan over medium low heat. When it’s warmed, add the crumbs, tossing to coat them, and lightly toast them, stirring constantly. Remove the crumbs from the pan.
  2. Add the remaining oil to the pan and let it get hot, then add the oysters and toss until they’re plump and firm, about 1 minute. Season them lightly with the Tybee Island Blend then remove them with a slotted spoon to a bowl. Add the wine and reserved oyster liquor to the pan, bring them to a boil, and cook until they’re reduced and thick. Turn off the heat.
  3. When the pot of water is boiling, stir in a small handful of salt and the pasta. Cook, stirring occasionally, until al dente (firm to the bite but not pasty at the center). When it’s almost done, reheat the sauce over medium low heat. Cut the oysters into 2-3 pieces, return them to the sauce with any accumulated juice, and simmer until they’re hot through and the sauce is thick again. Stir in the parsley, if using, and taste and adjust the Tybee Island Blend, Savannah Pride Rainbow Blend or Southern Italian Seasoning Blend.
  4. Turn off the heat. When the pasta is ready, drain and add it to the sauce. Add the toasted crumbs, toss, and serve at once.

Award Winner! Tybee Island Coastal Grinder Blend

Savannah Pride Rainbow Spice Blend

Southern Italian Grinder Blend

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

Recipe by Damon Lee Fowler, featuring

Salt Table Black Truffle Salt or Wild Porcini Mushroom Salt.

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

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

 

Serves 2

Ingredients:

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

How to make it:

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

Black Truffle Sea Salt

Wild Porcini Mushroom Sea Salt

Basic Sauté of Pork Tenderloin with Salt Table Savannah Spanish Moss Blend, All Round Good Grinder Blend, Southern Italian Blend or River Street Cobblestone Blend

Recipe by Damon Lee Fowler, featuring

Salt Table Savannah Spanish Moss Blend, All Round Good Grinder Blend, Southern Italian Blend or River Street Cobblestone Blend

Pork Tenderloins are lean and always tender, so they’re perfect for a quick, simple sauté that’s ideal for those intimate dinners for two. The Salt Table’s Savannah Spanish Moss Blend really brings out the flavor of pork, but River Street Cobblestone Blend, All Round Good Grinder Blend, and Southern Italian Blend are all great alternatives. To spice it up, try it with Savannah Sizzle Seasoning Blen

 

Serves 2

 

Ingredients:

  • 10-12 ounces pork tenderloin (about 2/3 large tenderloin)
  • Extra virgin olive oil
  • Salt Table River Street Cobblestone Blend, All Round Good Grinder Blend, and Southern Italian Blend are all great alternatives. To spice it up, try it with Savannah Sizzle Seasoning Blend.
  • 1 small shallot, split, peeled, and minced
  • ½ cup chicken broth
  • 1 tablespoon minced flat-leaf (Italian) parsley, oregano, rosemary, or sage, optional

How to make it:

  1. Trim the silverskin and any excess fat from the pork and cut it into uniform bite-sized chunks. Wrap in paper towels and thoroughly pat dry.
  2. Film pan with olive oil and put over medium high heat. When hot, add the pork and sauté until well browned (about 3 minutes), adjust heat to medium, and continue until done to your taste, about 2 minutes for medium/medium-well. Remove from pan.
  3. Add the shallot and sauté until golden, about 2 minutes, then deglaze with chicken broth and cook until reduced by 2/3. Stir in any accumulated juice from the meat and turn off the heat, return the pork to pan, add optional herbs, toss, and serve.

Wine Déglacé: Allow ½ cup dry white wine, dry white vermouth, dry sherry, or Madeira. After the shallot is golden in step 3, deglaze the pan with wine, bring to boil, then add the broth and boil, stirring and scraping pan, until reduced and syrupy, add any accumulated juice from the meat, and turn off the heat. Whisk in the River Street Cobblestone Blend, All Round Good Grinder Blend, and Southern Italian Blend, or spice it up with Savannah Sizzle Seasoning Blend., if using, and if you want to enrich it, whisk in 1-4 tablespoons cold unsalted butter (cut into chunks, to suit your taste).

 

Savannah River Street Cobblestone Blend (and Recipe)

#1 Salt Table All Round Good Grinder Blend is the best all purpose seasoning blend

Southern Italian Grinder Blend

Savannah Sizzle Seasoning & Rub

 

 

Pork Stew with Mushrooms and Salt Table Savannah Spanish Moss Blend

Recipe by Damon Lee Fowler, featuring

Salt Table Salt Table Savannah Spanish Moss Blend

With its blend of rosemary, sage, thyme, cayenne, and black pepper, Salt Table’s Spanish Moss Blend is ideal for pork dishes, especially in the fall, and makes the seasoning of this savory stew quick and easy.

 

 

Serves 8

 

Ingredients:

  • 3 pounds lean pork, preferably from the shoulder
  • About ¼ cup olive or canola oil
  • 1 medium yellow onion, peeled and diced small
  • 1 large carrot, peeled and diced small
  • 1 large rib celery, washed, strung, and diced small
  • Salt Table Savannah Spanish Moss Blend
  • 3 tablespoons all-purpose flour
  • 3 cups dry white wine or dry white vermouth
  • About 2 cups beef or chicken broth or a blend of both (enough broth to barely cover the meat)
  • 1 bay leaf, optional
  • 1 pound small brown (crimini) mushrooms
  • 2-3 tablespoons unsalted butter or olive oil
  • 1 tablespoon finely minced flat-leaf parsley, optional
  • Crusty bread for serving

How to make it:

  1. Position a rack in the center of the oven and preheat to 400° F. Trim and cut the pork into 1½-to-2-inch cubes, wrap well with paper towels, and pat dry. Put enough oil or drippings in large, heavy-bottomed Dutch oven (preferably enameled iron) to cover bottom by about 1/4-inch. Warm over medium heat. When hot, unwrap meat and add enough to the pot to fill it without crowding. Raise the heat to medium high and brown the meat well on all sides. Transfer it to a plate and repeat with the remaining meat. Remove the pot from heat.
  2. Spoon off all but 2 tablespoons fat. Add the onion, carrot, and celery and return the pot to medium heat. Sauté until the onion is golden, about 4 minutes. Return the meat to the pot and season well with Spanish Moss Blend. Toss to blend, turn off the heat, and transfer the pot to the center of the oven (uncovered). Bake 4 minutes, remove it, stir well, and bake 4 minutes longer.
  3. Remove the pot from the oven and reduce the oven temperature to 300° F. Add enough liquid to just cover the meat, stir well, and add the bay leaf, if using. Cover the pot tightly, return it to the oven, and bake until the pork is fork tender, about 3 hours.
  4. While the stew is baking, wipe the mushrooms clean with a dry cloth or paper towel, trim and quarter them. When the stew is ready, if sauce is too thin, put it over direct medium heat and boil until it’s reduced and thickened. Turn off the heat.
  5. When the stew is ready, heat the butter or oil in a large, heavy-bottomed skillet over medium-high heat. When it’s hot, add the mushrooms and sauté until they’re beginning to color at the edges. Season them well with Spanish Moss Blend and fold them into the stew. Garnish with chopped parsley if liked and serve with crusty bread.

Savannah Spanish Moss Blend

Sautéed Fall Vegetable Medley with Salt Table Smoked Bacon Salt or Savannah Sizzle Blend

Recipe by Damon Lee Fowler, featuring

Salt Table Smoked Bacon Salt or Savannah Sizzle Blend

Who says a meal has to be a slab of protein with vegetables on the side? This medley of vegetables is satisfying all by itself as a main dish, especially when its flavor is revved up with Salt Table’s Smoked Bacon Salt or spicy Savannah Sizzle Blend. It would also be delightful with Black Truffle Salt.

Best of all, it involves only one pan, so clean up is equally as fast and easy.

 

Serves 2 as main dish with bread or rice, 3-4 as a side dish.

 

Ingredients:

  • 1 stalk (head) broccoli
  • 1 medium yellow squash or zucchini
  • 1 medium carrot
  • 4-5 scallions or 1 small yellow onion or large shallot
  • Extra-virgin olive oil
  • 1 small clove garlic, minced
  • Salt Table Smoked Bacon Salt or Savannah Sizzle
  • 1 tablespoon minced flat-leaf (Italian) parsley, optional

How to make it:

  1. Wash the broccoli, trim it, and peel the woody skin on the stem. Remove the florets and break them into bite-sized pieces. Cut the stem into bite-sized chunks. Keep the stem and florets separated. Scrub the squash under cold running water, trim, split lengthwise, and cut it into bite-sized chunks. Peel the carrot and cut it into chunks the same size as the broccoli stem and zucchini. Wash, trim, and cut the scallions into 1-inch lengths, keeping white and green part separated. If you’re using yellow onion or shallots instead, trim, split lengthwise, peel, and dice.
  2. Film a wok or large, heavy-bottomed frying pan with oil and add the garlic. Warm it over medium high heat until the garlic is sizzling and fragrant but not colored. Add the broccoli stem, squash, carrot, and white part of scallion or diced onion or shallot and sauté 2 minutes or until the stem is bright green and hot through, tossing constantly.
  3. Add the broccoli florets and sauté 1 minute, tossing constantly. Season liberally with Salt Table Smoked Bacon Salt or Savannah Sizzle, add about ¼ cup water, and cover the pan. Cook 2 minutes or until the carrots and broccoli stem are done to your taste. They should still be slightly crisp but easy to bite.
  4. Uncover and add green parts of scallions. Toss until both are wilted and liquid is evaporated, about 1 minute longer. Turn off the heat, stir in the parsley, if using, and serve.

Smoked Bacon Sea Salt, coarse grain

Savannah Sizzle Seasoning & Rub

Basic Sauté of Beef with Spanish Moss, Southern Italian, All ‘Round Good Grinder Blend, Cobblestone Blend, or Savannah Sizzle

Recipe by Damon Lee Fowler, featuring

Salt Table Spanish Moss, Southern Italian, All ‘Round Good Grinder Blend, Cobblestone Blend, or Savannah Sizzle

This simple, intimate sauté for two has all the flavor of a hearty, slow-cooked beef stew takes in just minutes from start to finish. The Salt Table’s seasoning blends make it especially quick and easy, and the flavor can be varied simply by changing the blend. Savannah Spanish Moss Blend lends a rich, autumnal flavor to the beef, but River Street Cobblestone Blend, Southern Italian Blend and All Round Good Grinder Blend would also be great.

For a spicy finish, try substituting Savannah Sizzle Seasoning Blend.

Serves 2

 

Ingredients:

  • 10-12 ounces beef sirloin, sirloin tip, or filet tips
  • Extra virgin olive oil
  • Salt Table Spanish Moss Blend, River Street Cobblestone Blend or All Round Good Grinder Blend
  • 1 medium shallot, trimmed, split lengthwise, peeled, and minced
  • ½ cup beef broth
  • 1 tablespoon minced flat-leaf (Italian) parsley

How to make it:

  1. Trim any fat and gristle from the beef and cut it into uniform 1-inch cubes. Wrap in paper towels and thoroughly pat dry.
  2. Film the pan with olive oil and put it over medium high heat. When hot, add the beef and sauté until it’s browned and done to your taste, about 3-4 minutes for medium rare. For medium-well to well done, adjust heat to medium to keep outside from browning too much and sauté 2-3 minutes longer. Remove it from the pan.
  3. Add the shallot and sauté until golden, about 2 minutes, then deglaze pan with beef broth (¼ cup for 1 serving, ½ cup for 2). Bring to boil, stirring and scraping, and boil until reduced by 2/3. Add any accumulated juice from meat, stir, and turn off heat. Return beef to pan, add optional herbs, toss to coat, and serve.

To make it with a red wine déglacé: Allow ½ cup pinot noir or cabernet. After the shallot is golden, deglaze the pan with wine, bring to boil, then add broth and boil, stirring and scraping pan, until it’s reduced and syrupy. Add any accumulated juice from the meat, let it heat through, and turn off the heat. If you want it enriched, whisk in from 1 to 4 tablespoons cold unsalted butter (cut into chunks). Whisk in the herbs, return the beef to the pan, toss to coat it, and serve.

 

Southern Italian Grinder Blend

Savannah Spanish Moss Blend

Savannah River Street Cobblestone Blend (and Recipe)

#1 Salt Table All Round Good Grinder Blend is the best all purpose seasoning blend

Savannah Sizzle Seasoning & Rub

Whiskey Cheese Spread with Salt Table Leek, Chive, & Onion Dip and Seasoning Blend

Recipe by Damon Lee Fowler, featuring

Salt Table Leek, Chive, & Onion Dip and Seasoning Blend

Potted cheese, a blend of grated cheese, butter, whiskey, is an old way of keeping cheese in the house in the days before refrigeration. Modern recipes often call for chives and/or minced green onions, which do add flavor but shorten the shelf life. Salt Table’s Leek, Chive, and Onion Dip and Seasoning Blend lends the same fresh flavor without adding an element that will spoil quickly, which means it will keep for weeks, well-covered in the refrigerator.Ingred

 

Makes about 2 cups

Ingredients:

  • 8 ounces (½ pound) well-aged cheddar such as Kerrygold Reserve Irish cheddar or Cabot Seriously Sharp cheddar, grated
  • 4 ounces (8 tablespoons) salted European-style butter, softened
  • 1 tablespoon prepared English or Dijon mustard
  • ¼ cup Bourbon or Irish whiskey
  • 1 tablespoon (or more, to taste) Salt Table Leek, Chive, & Onion Seasoning and Dip Blend
  • Crackers or melba toast rounds, for serving

How to make it:

  1. Combine the cheese, butter, and mustard in bowl of food processor and process until smooth. Or combine in mixing bowl and whip with electric mixer at medium-high speed until smooth.
  2. Whip in the whiskey a tablespoon at a time. Then season well with Leek, Chive, and Onion Blend. Transfer it to crock, cover, and let sit at least 1 hour.
  3. Taste and adjust the Seasoning Blend and let sit at least 30 minutes to allow the seasoning to meld. If not serving within another hour, cover and refrigerate until needed. Let warm to room temperature at least 30 minutes before serving as a spread with crackers or toast rounds.

Leek, Chive & Onion Seasoning and Dip Blend is an Award winning Blend!

Beef Vegetable Stew with Salt Table Seasoning Blends: River Street Cobblestone Blend, Savannah Spanish Moss Blend, and All Round Good Grinder

Recipe by Damon Lee Fowler, featuring

Salt Table Seasoning Blends: River Street Cobblestone Blend, Savannah Spanish Moss Blend, and All Round Good Grinder

This is a versatile recipe that varies simply by changing the Salt Table Seasoning and liquid. River Street Cobblestone Blend, Savannah Spanish Moss Blend, and All Round Good Grinder all pair well with it, but Savannah Sizzlin’ Blend gives it a heartier, spicier flavor that’s perfect for fall and winter.

You’ll need at least a 3-1/2-to-4-quart slow cooker for this.

 

Serves 6

Ingredients:

  • 2½ pounds boneless beef chuck roast
  • Salt Table Seasoning Blend: River Street Cobblestone Blend, Savannah Spanish Moss Blend, or All Round Good Grinder
  • 5 small yellow onions
  • 2-3 tablespoons canola, olive, or other vegetable oil
  • 1 cup beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 14-ounce can diced fire-roasted tomatoes with their juice
  • 5-6 medium carrots, washed, peeled, and cut into 1-inch lengths
  • 4 ribs celery, washed, strung, and cut into 1-inch lengths
  • 2 large russet potatoes
  • 3-4 tablespoons minced flat-leaf (Italian) parsley

How to make it:

  1. Trim and cut the beef into 1½-inch cubes. Dry well with paper towels. Trim, split lengthwise, peel, and cut 1 onion into small dice. Quarter the remaining onions.
  2. Film the bottom of a heavy skillet with oil and put it over medium heat. When it’s hot but not smoking, lightly season the meat with the Seasoning Blend of your choice and put enough in the skillet to fill it without crowding (you may have to do this in batches). Raise the heat to medium high and brown it well on all sides, about 5 minutes. Transfer the beef to a 3½-quart slow cooker.
  3. Add the diced onion to skillet and sauté until golden, about 3-4 minutes. Deglaze the pan with broth, stirring and scraping the bottom to release any cooking residue, add the tomato paste, and stir until dissolved and smooth. Add this to the slow cooker with a few dashes of Worcestershire. Add the tomatoes, then the carrots and celery around the edges and scatter the quartered onions over the tomatoes. Season liberally with Seasoning Blend. Cover and set the slow cooker to high.
  4. Cook on high 1 hour. Scrub the potatoes under cold running water and if desired, peel; cut into 1-inch chunks. Spread them over the top of the food in the cooker, sprinkle on more Seasoning Blend, cover, and cook until bubbling again, about half an hour. Change the setting to low and cook 5-6 hours, or leave on high and cook about 4 hours longer, or until the beef is fork tender.
  5. To serve, stir in 2 tablespoons parsley, then ladle the stew into individual bowls or soup plates and sprinkle each with a little more parsley. Serve with crusty bread.

Savannah River Street Cobblestone Blend (and Recipe)

#1 Salt Table All Round Good Grinder Blend is the best all purpose seasoning blend

Savannah Spanish Moss Blend

 

 

Chicken and Vegetable Stew with Salt Table River Street Cobblestone Blend

Recipe by Damon Lee Fowler, featuring

Salt Table River Street Cobblestone Blend

Slow-cooker stews are a great way to meet that fall craving for heartier flavors without overheating us in our still-warm kitchens. The Salt Table’s seasoning blends, particularly River Street Cobblestone blend, are a fine shortcut to great flavor in those stews. Other great blends for this stew are Savannah Spanish Moss Blend, Southern Italian Blend, and, of course, All Round Good Grinder Blend.

You’ll need a 3½-quart slow cooker for this.

 

Serves 4-6

Ingredients:

  • 2 pounds boneless, skinless chicken breasts or 1 pound with 1 pound boneless, skinned chicken thighs
  • Salt Table River Street Cobblestone Blend
  • 2-3 tablespoons canola, olive, or other vegetable oil
  • ½ cup dry white vermouth
  • 1 large yellow onion, peeled and diced large
  • 1 14-ounce can diced fire-roasted tomatoes
  • 3 medium ribs celery, washed, strung, and cut in 1-inch lengths
  • 5 medium carrots, washed, peeled, and cut in 1-inch lengths
  • 3 large red-skinned or gold potatoes, scrubbed and cut in 1-inch cubes
  • 1 cup chicken broth
  • 3-4 tablespoons minced flat-leaf (Italian) parsley

How to make it:

  1. Trim and cut the chicken into 1-inch cubes. Season it well with Cobblestone Blend. Film a heavy skillet with oil and warm it over medium heat. When it’s hot, add the chicken and brown it on all sides, about 3 minutes. Transfer the chicken to a 3½-quart slow cooker. Deglaze the skillet with vermouth, stirring and scraping to get up any cooking residue, and pour it over the chicken.
  2. Scatter the onion over the chicken and add the tomatoes on top of them. Add the carrots and celery around edges and the potatoes to the center. Pour in the broth and season liberally with Cobblestone Blend.
  3. Cover and cook on high 1 hour, then low for 5-6 hours longer or cook the entire time on high for 4-5 hours, or until the chicken and vegetables are tender.
  4. Just before serving, stir in 2 tablespoons of parsley and ladle the stew into individual soup plates or bowls. Sprinkle each serving with a little more parsley and serve with crusty bread.

Savannah River Street Cobblestone Blend (and Recipe)

Damon’s Pasta and Bean Soup with Salt Table Southern Italian Blend

Recipe by Damon Lee Fowler, featuring

Salt Table Salt Table Southern Italian Blend

This is my own version of “pasta e fagioli,” a perennially popular thick Italian soup. The seasoning is simple and easy with Salt Table’s Southern Italian Blend, but it would also be good made with River Street Cobblestone or Savannah Spanish Moss Blends.

 

 

Serves 6-8

Ingredients:

  • 3 tablespoons olive oil
  • 1 pound ground chuck
  • Salt Table’s Southern Italian Blend, River Street Cobblestone Blend, or Savannah Spanish Moss Blend
  • 1 medium yellow onion, peeled and chopped
  • 1 large rib celery, strung and chopped
  • 1 large carrot, peeled and chopped
  • 3 tablespoons tomato paste
  • 6 cups homemade meat broth or 2 cups beef broth, 2 cups chicken broth, and 2 cups water
  • 4 cups cooked cranberry or pinto beans, drained
  • 8 ounces ditalini or small elbow macaroni
  • 2 tablespoons chopped flat-leaf parsley
  • Freshly grated Parmigiano-Reggiano

How to Make it:

  1. Put the oil in a large (at least 4 quart) heavy-bottomed pot over medium heat. When it’s hot but not smoking, add the beef and brown it lightly, crumbling with fork or spatula. Remove the beef with a slotted spoon and season it liberally with Southern Italian Blend. Add the onion to the pan and sauté until translucent, about 4 minutes, then add the celery and carrot and sauté until they’re softened and the onion is pale gold, about 4 minutes more.
  2. Return the meat to the pot and stir in the tomato paste and broth. Raise the heat and bring it to simmer, then adjust the heat and simmer gently 20 minutes. Raise the heat once more and add the beans, season well with Southern Italian blend, and bring back to simmer. Adjust heat and simmer 10-15 minutes longer. Taste and adjust the seasoning blend, adding slightly more than you think it will need since the pasta will somewhat dilute the seasoning.
  3. Stir in the pasta and cook, stirring occasionally, until al dente, using the package directions as rough guide for time. Stir in the parsley and serve with cheese passed separately.

 

Southern Italian Grinder Blend

Bourbon Cinnamon Pecan Squares with The Salt Table’s Cinnamon Sugar

Recipe by Damon Lee Fowler, featuring

Salt Table’s Cinnamon Sugar

Adapted from Damon Lee Fowler’s cookbook Essentials of Southern Cooking, these are perfect for tailgate parties. Kissing cousin to that old Southern favorite, those bite-sized pecan pie tartlets known as tassies, these get a nice lift from the Salt Table’s Cinnamon Sugar and since they don’t have to be shaped into individual tartlets are a snap to make.

Makes 2 dozen

 

Ingredients:

  • 2 cups whole pecan halves
  • 10 ounces (about 2 cups) Southern soft wheat or all-purpose flour, plus 1 tablespoon
  • 2 tablespoons extra-fine white cornmeal
  • 1 cup sugar
  • Salt
  • 10 ounces (1¼ cups or 2½ sticks) unsalted butter, softened
  • 3 large eggs
  • 1/3 cup (tightly packed) light brown sugar
  • 2 tablespoons Salt Table Cinnamon Sugar
  • 2 tablespoons bourbon

How to make it:

  1. Position rack in center of oven and preheat to 375° F. Spread pecans on baking sheet and toast in center of oven until beginning to color, about 8 minutes. Let cool and roughly chop. Reduce oven temperature to 350° F.
  2. Sift together 2 cups flour, cornmeal, ½ cup sugar and small pinch salt. Add 8 ounces (1 cup, or 2 sticks) butter and work into flour until smooth. You may do first part of this step in food processor fitted with steel blade. Put in flour, meal, sugar, and salt and pulse several times to sift. Add butter and process until mixture resembles coarse meal. Turn out into mixing bowl and finish blending by hand. Wrap and chill for 30 minutes.
  3. Press the dough into a 9-by-13-inch pan in a uniform layer over the bottom and about ½-inch up the sides. Lightly prick it with fork and bake in center of oven 20 minutes, or lightly browned, then remove and let cool slightly.
  4. Melt the remaining butter, let cool slightly, and beat it together with the eggs, remaining ½ cup sugar, brown sugar, Salt Table Cinnamon Sugar, and a small pinch salt. Stir in the bourbon and pecans. Sift in remaining tablespoon of flour and stir until smooth. Spread this evenly over the crust and bake until golden and set, about 25 minutes. Cool it in the pan on a wire cooling rack before cutting into 24 squares.

Cinnamon Sugar

Lemon-Marinated Shrimp a la Grecque with Salt Table’s Savannah Sunshine Lemon & Pepper Blend

Recipe by Damon Lee Fowler, featuring

Salt Table’s Savannah Sunshine Lemon & Pepper Blend

A different take on pickled shrimp, this classic dish is called Greek-style in French cooking because it contains two Greek staples, lemon and oregano. It’s especially easy with The Salt Table’s Savannah Sunshine Lemon & Pepper Blend.

Serve it from one container or, as I’ve done, inspired by great Savannah Bonnie Gaster, in canning jars for neat individual servings.

Serves 6

 

Ingredients:

  • 1½ pounds large or medium shrimp, peeled
  • 5 tablespoons extra virgin olive oil (or more, as needed)
  • Salt Table Savannah Sunshine Lemon & Pepper Blend
  • 3 tablespoons fresh lemon juice, or more, to taste
  • 2 tablespoons minced parsley
  • 2 tablespoons minced oregano
  • Saltine crackers or baguettes, for serving

How to Make it:

  1. Pat the shrimp dry with paper towels. Heat 3 tablespoons of oil in a large heavy-bottomed skillet over medium-high heat. Add the shrimp and toss until just curled and pink but not quite done, less than 1½-to-2 minutes.
  2. Season well with Savannah Sunshine Lemon & Pepper Blend and toss until the shrimp are just barely cooked through, about ½ to 1 minute longer. Remove it from the heat, add 3 tablespoons of lemon juice, and toss well. Transfer the shrimp to a glass bowl. Let sit until cooled slightly, add remaining oil and herbs, and toss. Taste and adjust oil, seasonings, and lemon juice. Let cool completely, cover, and refrigerate 2-3 hours or overnight.
  3. The shrimp can be served directly from the container. To serve it in individual jars, divide the shrimp among 6 wide-mouth half-pint canning jars. Spoon the sauce evenly over them, and refrigerate or keep on ice until just before serving.

 

Savannah Sunshine Flaky Lemon & Peppercorn Grinder Blend

 

Grill-Roasted Beef Tenderloin with Salt Table Savannah Grillin’ Blend

Recipe by Damon Lee Fowler, featuring

Salt Table Savannah Grillin’ Blend

Beef Tenderloin is a luxury cut, but it feeds a crowd with almost no waste so it’s actually great for tailgate parties and other fall gatherings. It’s also not the most flavorful cut of beef, but The Salt Table’s Savannah Grillin’ Blend and hardwood charcoal really give it a flavor boost.

 

Serves About 8-10

 

Ingredients:

  • 3-3½ pounds center-cut beef tenderloin, trimmed
  • Olive or vegetable oil
  • Salt Table Savannah Grillin’ Blend
  • Fresh Horseradish Sauce (recipe follows)

How to make it:

  1. Wipe beef dry. Rub all sides generously with Savannah Grillin’ Blend (you’ll need at least 2 tablespoons). If you’re not cooking on the grill, skip to step 3.
  2. Prepare a grill with hardwood coals or preheat a gas grill. Spread the coals only on one side or turn off the burner on one side if using gas. Put the beef over the coals or direct heat, cover, and sear on all sides, allowing about 3-4 minutes per side. Move it to indirect heat (side without coals), cover, and cook to the desired internal temperature (115-125° F. for rare to medium rare, 130-140° for medium), about 20-25 minutes longer. Remove it from the grill to a platter or rimmed sheet pan, cover, and let stand 15 minutes. Skip to step 4.
  3. Alternatively, Position a rack in the upper third of the oven and preheat to 550° F. Roast 15 minutes and turn off oven. Do not open the oven door. Let it remain in the oven 45 minutes. It should be medium rare. If oven is quick cooling type (with a fan), instead of turning it off, reduce the oven temperature to 350° and roast to desired internal temperature (130 degrees in the thickest part for medium-rare, 140 for medium), about 20-25 minutes longer. Remove it from oven to a platter or rimmed baking sheet, cover, and let it rest 15 minutes.
  4. To serve, carve the beef into thin slices and serve warm or at room temperature with horseradish sauce, either in sandwiches or as a main dish.

 

Fresh Horseradish Sauce

This is a simple and lovely English-style cream horseradish sauce that’s beautiful on beef, lamb, or cold roast pork. It’s also nice as a dipping sauce for shrimp. To really give it kick, substitute The Salt Table’s Ghost Pepper or Sriracha Pepper Sea Salt for the Himalayan salt called for here.

Makes about 2 cups

Ingredients:

  • 1-1/2 cups heavy cream
  • 2/3 cup prepared horseradish, or to taste
  • 1 tablespoon white wine vinegar
  • Pinch sugar
  • Salt Table Fine Pink Himalayan Salt

How to make it:

  1. Lightly whip cream until holding soft peaks.
  2. Fold in horseradish, vinegar, mustard, sugar, and salt to taste. Cover and refrigerate at least 30 minutes. Taste and adjust seasonings.

 

Savannah Grillin’ Blend, chosen “Taste of State”

Slow Cooker Pulled Pork – Grillin Blend

Recipe by Damon Lee Fowler, featuring

Salt Table Savannah Grillin’ Blend

When you’re craving pulled pork and can’t slow-smoke it over hardwood coals, a slow-cooker and The Salt Table’s award winning Savannah Grillin’ Blend produces satisfying pulled pork with a touch of that great traditional pit-cooked flavor.

Serves 8-12

  • 4-5 pounds bone-in pork shoulder (Boston Butt)
  • The Salt Table Savannah Grillin’ Blend Rub
  • 1 large yellow onion, peeled and sliced
  • Sandwich buns or small rolls such as Hawaiian Rolls if serving as sliders
  • About 2-2½ cups ounce bottle favorite barbecue sauce, for serving*

 

    1. Remove any skin from pork and trim excess fat. Generously rub with Savannah Grillin’ Blend on all sides (you’ll need at least 1/3 cup). Cover bottom of slow cooker crock with onion. Put in pork, cover, and set cooker on high. Cook 1 hour on high and turn to low setting. Cook 5-6 hours longer or until pork reaches internal temperature of 190° F.
    2. Turn off the slow cooker and carefully remove the pork to platter. Let it cool enough to handle, then remove and discard the bones and any excess fat. Shred meat the meat with a fork and transfer it to a storage container. Strain the liquid left in slow cooker, skim off fat, and drizzle a little of it over the pork. Gently toss, let cool completely, cover and refrigerate.
    3. Bring the remaining cooking liquid to a boil over medium heat and cook until it’s reduced by half. Cool, cover, and if made more than a few hours ahead, refrigerate it.
    4. Let the pork sit at room temperature at 30 minutes before serving. If you want to serve it warm, put it and the reduced cooking liquid in a covered skillet and warm it through, tossing often, over medium heat. If you’re serving it at room temperature, just before serving, bring the reduced cooking liquid to a simmer, pour it over the pork, and toss to mix. Whether warm or at room temperature, serve it on buns, letting guests add sauce to suit their own tastes.

* Insert some of those wonderful Georgia Grown BBQ sauces here!

 

Savannah Grillin’ Blend, chosen “Taste of State”

Perfect Pan-Broiled Steak, Déglacé Sauce, and Herb Butter

Recipe by Damon Lee Fowler, featuring

Salt Table Savannah Style Hickory Smoked Beef Rub and Southern Herb Garden Blends

Summer may be the season for grilling steaks outdoors, but in Savannah, when the heat and humidity of mid-summer are at their peak, it’s often too uncomfortable outside to even think of standing over a hot grill. That’s when pan-broiling becomes the perfect answer, especially with The Salt Table’s Hickory Smoked Beef Rub lending that great hickory-wood-grilled flavor. If you’d prefer a less smoky flavor, use Savannah Summer Salt Seasoning Blend instead.

Yes, you’ll need a pan and a hot oven to finish the steaks, but the process goes quickly and indoor temperatures are usually much more bearable.

 

Seven Secrets to Perfect Pan-Broiled Steaks:

  • The steaks should be at least 1-inch thick but less than 2 inches thick. They need to be thick enough so as not to overcook at the center before the outer surface is sufficiently caramelized, but not so thick that the outside chars before the center is done.
  • You need a heavy-bottomed pan that isn’t much larger than the steaks. If it’s too large, the fat rolls out to the edges and burns, making for an unpleasant smoky experience. My preference is well-seasoned cast iron.
  • Have the meat at room temperature. I know what’s being said about having them really cold so that the center stays rare, but unless you like them “blue-rare” (a barely warm 90 degrees at the center), for pan-broiling, cold meat is not going to cook evenly.
  • Make sure the surface is dry: wrap the steaks well in a couple of layers of paper towels for a few minutes and blot them well before adding them to the pan.
  • Season them before they’re cooked. You want to give the seasonings a chance to sink into the meat. Conventional wisdom used to hold that salt drew the moisture out of the steaks, but in pan-broiling, they’re cooked before that really starts to happen.
  • Have the oven heated and ready to finish the steak. This will you achieve a more even level of doneness while minimizing the amount of smoke in the kitchen.
  • Have the rest of the meal ready: once the steaks have rested, they won’t wait while you fiddle with something else, and déglacé sauce won’t hold.

The first turn.

Searing the second side

 

Checking the second side sear.

 

The fully seared steak ready for the oven.

 

Checking temperature for doneness.

 

Temperature Chart for Levels of Doneness:

Keep in mind that the internal temperature will climb another 5 degrees while it’s resting, so take it when the thermometer is reading 5 degrees lower than given here for the preferred level of doneness.

  • “Rare” (warm, soft, deep red center):                                110-120 degrees F
  • “Medium rare” (warm, medium-firm, red center:               125-130 degrees F
  • “Medium” (warm, firm red center):                                     130-135 degrees F
  • “Medium well” (hot pink-red center):                                  140-145 degrees F

Note: The optional sauce here is a Déglacé (pronounced Day-glah-SAY), which is really just French for “pan-gravy” but doesn’t it sound much classier in French?

Serves 2

 

Ingredients:  For the Steaks:

  • 1 1-1/4-inch-thick strip steak (about 1 pound) or 2 1-1/4-inch-thick trimmed rib or tenderloin steaks
  • Salt Table Savannah Style Hickory Smoked Beef Rub
  • About 1 tablespoons unsalted butter

Ingredients: For the Déglacé, if making:

  • 1 tablespoon finely minced shallot
  • ½ cup dry white vermouth
  • 2-3 tablespoons beef broth
  • 2-3 tablespoons unsalted butter chilled and cut into chunks
  • 2 tablespoons minced parsley

For Finishing without Déglacé:

 

How to Make: Southern Herb Garden Butter (recipe follows), for steak served whole on the plate

  1. Be sure the steaks are room temperature, and have all the side dishes ready. Position a rack in the upper third of the oven and preheat to 450-500 degrees F. Wrap the steaks well with paper towels and gently press to blot them, then put a well-seasoned 10-inch cast iron pan over medium heat. Leave it to heat for 4 minutes (set a timer).
  2. While the pan heats, unwrap the steaks and rub liberally with Hickory Smoked Beef Rub. Let them sit until the pan is hot. Add 2 small pats of butter (about half a tablespoon each) to the pan. They will immediately start to sizzle; lay the steaks over the butter and raise the heat to medium-high. Let them sear until they are well-browned. If they seem to be sticking to the pan, let them sear until they naturally release. This should be no more than 2 minutes.
  3. Turn and sear on the second side for another 1½-to-2 minutes, then transfer the pan to the oven. Cook until they are done to your taste, about 1-to-1½-minutes for very rare, 2 minutes for medium rare, 2½-to-3 for medium. If you like them well-done you’re on your own. The exact timing will depend on the thickness of the steak, so if it’s thicker it may need a minute more.
  4. Remove the pan from oven and transfer the steaks to a plate or small platter. Let them rest 2-3 minutes. Meanwhile, divide whatever side dishes you’re serving with the steaks between two warm dinner plates and make the Déglacé Sauce (see step 5) if you’re having it. If you’re finishing them with Southern Herb Garden Butter, turn off the heat and skip to step 6.
  5. To finish them with Déglacé, while the streaks are resting, return the pan to medium heat. Add the shallot and sauté until it’s golden. Pour in the wine and broth, stirring and scraping to loosen the cooking residue. Raise the heat to high and boil until the liquids are reduced and almost syrupy, then quickly remove it from the heat and swirl or whisk in a tablespoon of butter until it’s emulsified into the liquid. Gradually add the remaining butter in the same way. Swirl in the parsley. If you’ve made a strip steak, slice it crosswise into an even number of slices. Quickly transfer the steak to the prepared dinner plates, pour the sauce over it, and serve immediately.
  6. To finish individual steaks with herb butter, transfer the steaks to the prepared plates and top each with a generous 1-to-1½ tablespoon-sized slice of it and serve immediately.

 

Southern Herb Garden Butter

Classic Maître d’Hôtel and other herbed butters usually involve several ingredients, but with The Salt Table’s Southern Herb Garden Blend, the seasonings are already a balanced blend. This makes a nice presentation on a whole steak, but really doesn’t work on steak that’s served sliced. This not only can be made ahead, it should be made at least 3-4 hours ahead to give the seasoning time to fully reconstitute and flavor the butter.

Other good seasoning choices are Southern Spring Blend, Leek, Chive and Onion Seasoning Blend, Shamrock Dust, and of course All Round Good Grinder Blend.

Makes about 8 tablespoons, serving 4-8

 

Ingredients:

  • 4 ounces (8 tablespoons) unsalted butter, preferably European, softened
  • About 1 tablespoon of Salt Table Southern Herb Garden Blend, or to taste
  • About 1 teaspoon freshly squeezed lemon juice

How to make Southern Herb Garden Butter:

  1. Lightly cream the butter with a wooden spoon. Season it well with Southern Herb Garden, add the lemon juice, to taste, and blend well. Taste and adjust the Herb Garden Blend as needed. This can be done in a food processor fitted with a steel blade.
  2. Spoon the seasoned butter onto one end of a square of wax paper. Roll it up in the paper into a 1-inch-diameter cylinder and fold the ends. Chill until firm. To serve, slice it into 1/2-to-1-1/2-tablespoon rounds as needed. It will keep for up to 2 weeks, well-wrapped and refrigerated. Use it to top warm steaks, fish, lamb chops, or vegetables.

 

* New! Savannah Style Hickory Smoked Beef Rub

Southern Herb Garden Grinder Blend

Southern Herb Garden Baked Beans

Recipe by Damon Lee Fowler, featuring

Salt Table Hostess City Southern Hospitality Blend

This old summer cookout favorite gets a fresh lift by using a blend of four kinds of beans that are subtly enhanced by The Salt Table’s Hostess City Southern Hospitality Blend. They go together quickly and can bake while you’re getting the grill ready.

Other blends that would work well here include The Salt Table’s Southern Spring Blend, Southern Italian Blend, and, of course, All ‘Round Good Grinder Blend.

Serves 6-8

Ingredients:

  • 1 28-ounce can baked beans with sauce
  • 1 15-16-ounce can pinto beans, drained
  • 1 15-16-ounce can red beans or red kidney beans, drained
  • 1 15-16-ounce can black beans, drained
  • 3 extra-thick-cut slices applewood smoked bacon (or 6 slices regular bacon), diced
  • 1 medium yellow onion, trimmed, split lengthwise, peeled, and diced
  • ¼ cup ketchup
  • ¼ cup light brown sugar
  • Large pinch dry mustard, optional
  • Salt Table Hostess City Southern Hospitality Blend

How to make it:

  1. Position a rack in the center of the oven and preheat it to 350° F. Put the baked beans with their sauce, pintos, red, and black beans into a 9-inch square or 2½ quart casserole and gently toss to mix.
  2. But the bacon in a 9-inch skillet over medium heat and sauté until it is browned and its fat is rendered. Spoon off all but a tablespoon of the fat, add the onion, and sauté until the onion is softened and golden. Turn off the heat and transfer the bacon and onions to the casserole.
  3. Add the ketchup, brown sugar, and mustard, if using and season liberally with Salt Table’s Hostess City Southern Hospitality Blend. Gently but thoroughly mix, level the top with the back of the spoon, taste and adjust the seasoning blend, and bake until bubbly to the center and lightly crusted over on top, about 1 hour.

 

* NEW! Hostess City Southern Hospitality Blend

Southern Herb Garden Grinder Blend

Southern Italian Grinder Blend

* NEW! Southern Springtime Salt and Herb Grinder Blend

#1 Salt Table All Round Good Grinder Blend is the best all purpose seasoning blend

Ground Beef and Macaroni Casserole

Recipe by Damon Lee Fowler, featuring

Salt Table Southern Spring Blend or Southern Herb Blend

A weeknight supper workhorse, this casserole is usually made with a cream of mushroom soup, but the flavors are so much fresher and better with a homemade sauce. The Salt Table’s Southern Spring Blend makes seasoning it a snap so the sauce goes together almost as quickly as opening that can. Other perfect blend combinations are All ‘Round Good Grinder Blend, Southern Herb Garden Blend, Southern Italian Blend, and River Street Cobblestone Blend.

Change it up by adding celery and or peas to it or by changing the cheese to Gruyere or Swiss.

Serves 4

Ingredients:

  • About 1 tablespoon canola, olive, or vegetable oil
  • 1 pound ground beef
  • 1 large yellow onion, peeled and diced small
  • 1 large carrot, peeled and diced small
  • 2 tablespoons all-purpose or instant-blending flour
  • 1½ cups beef broth
  • ½ cup whole milk
  • Salt Table Southern Spring Blend
  • 8 ounces (½ of a 1 pound box) elbow macaroni
  • 1½ cups (about 5½ ounces) shredded extra-sharp cheddar

How to Make it:

  1. Put 3 quarts of water on to boil in a large pot over high heat. Position a rack in the center of the oven and preheat it to 350° F.
  2. Meanwhile, film a large skillet with oil and heat over medium heat. Crumble in the beef and brown (in batches if necessary to keep from crowding meat), about 2-3 minutes. Remove with slotted spoon and season it lightly with Southern Spring Blend. Add the onion to the pan and sauté until softened about 2 minutes. Add the carrot and sauté 2 minutes longer.
  3. Whisk in the flour, blending until smooth, then slowly whisk in the broth and milk. Cook, stirring constantly, until it’s bubbly and thick. Season to taste with Southern Spring Blend, adjust heat to slow simmer, and cook 3-5 minutes, stirring occasionally. Fold in the beef, let it come back to a simmer, and turn off the heat.
  4. When the water is boiling, stir in a small handful of salt and macaroni. Cook until softened but still not done (about half the time recommended on the box) . Meanwhile, butter a rectangular 2-quart casserole dish. Drain and add the macaroni to the casserole.
  5. Add the beef and sauce mixture and 1 cup of the cheese. Gently toss to mix and level with spatula. Sprinkle remaining cheese evenly over top. Bake until bubbly at the center and the cheese is lightly browned, about 30 minutes. Let it rest 10 minutes before serving.

 

Add the beef and sauce mixture and 1 cup of the cheese. Gently toss to mix and level with spatula. Sprinkle remaining cheese evenly over top. Bake until bubbly at the center and the cheese is lightly browned, about 30 minutes. Let it rest 10 minutes before serving.

* NEW! Southern Springtime Salt and Herb Grinder Blend

Southern Herb Garden Grinder Blend

Southern Italian Grinder Blend

#1 Salt Table All Round Good Grinder Blend is the best all purpose seasoning blend

Savannah River Street Cobblestone Blend (and Recipe)

Italian White Bean Salad

Recipe by Damon Lee Fowler, featuring

Salt Table Southern Italian Blend or Southern Herb Garden Blend

 

Southern Italian Blend is a perfect pairing with white beans, whether they’re served hot or cold and whether the beans are cannellini, (Italian white kidney beans), Great Northern, or even Navy beans. It’s a great side dish on its own with almost any grilled food.

My favorite easy summer lunch is to mix this with two well-drained six-ounce cans of solid light tuna packed in olive oil. I offer lemon wedges on the side for that.

Other appropriate Salt Table blends for seasoning this salad would be Southern Herb Garden and All ‘Round Good Grinder Blend.

Serves 4

Ingredients:

  • 3 cups cooked, drained cannellini (white kidney beans), or canned cannellini
  • ½ red onion, thinly sliced
  • 2 heaped tablespoons nonpareil capers, drained
  • 12-16 brine-cured black olives, pitted and sliced (do not use canned)
  • 2 tablespoons chopped fresh parsley
  • Extra virgin olive oil
  • Red wine vinegar
  • The Salt Table Southern Italian Blend or Southern Herb Garden Blend
  • Romaine lettuce leaves, optional

How to make it:

  1. If you’re using canned beans, drain and rinse them well. In a mixing bowl, toss together the beans, onion, capers, olives, and 1 tablespoon parsley. Season well with Southern Italian blend, to taste, sprinkle with enough oil to lightly coat the beans and gently toss until they’re evenly coated. Sprinkle lightly with vinegar, to taste, toss, and let stand 30 minutes.
  2. Taste and adjust the vinegar, oil, and seasoning blend, gently toss, and if liked serve the salad over lettuce leaves. Sprinkle the remaining parsley over the salad just before serving.

Southern Italian Grinder Blend

Southern Herb Garden Grinder Blend

Ground Beef and Potato Casserole

Recipe by Damon Lee Fowler, featuring

The Salt Table’s Hostess City Southern Hospitality Blend

This is based on the taste memories of the frugal casseroles my mother would invent in an effort to get her picky child (me) to actually eat budget-friendly hamburger meat. She would have loved having Hostess City Southern Hospitality Blend to simplify the seasonings. It’s a perfect mate for beef and potatoes. Other great Salt Table blends for this are Southern Herb Garden, All Round Good Grinder Blend, Southern Italian, and River Street Cobblestone Blends.

Serves 4

Ingredients:

  • 2½ pounds russet potatoes (about 3 large)
  • Salt Table Fine Sea Salt
  • Canola, olive, or other vegetable oil
  • 1 pound ground beef (preferably chuck)
  • Salt Table Hostess City Southern Hospitality Blend
  • 2 tablespoons butter or drippings from browning meat (see step 2)
  • 1 large yellow onion, peeled and diced small
  • 1 medium clove garlic, peeled and minced
  • 3 tablespoons instant-blending or all-purpose flour
  • 2 cups whole milk, warmed to room temperature
  • 1 cup beef broth
  • 1½ cups coarsely grated extra-sharp cheddar

How to make it:

  1. Peel and slice the potatoes ¼-inch thick. Put them into a 2½-3-quart saucepan, cover with water, add a large pinch of Sea Salt, and bring to a boil. Adjust the heat to a steady simmer and cook until the potatoes are barely tender, about 5 minutes. Drain and let cool enough to handle.
  2. Meanwhile, position a rack in the center of the oven and preheat it to 350° F. Film a large skillet with about 1 tablespoon of oil and put it over medium heat. When it’s hot, raise the heat to medium high and crumble in enough beef to cover the bottom without crowding. Brown it lightly and transfer it with a slotted spoon to a bowl. Season lightly with Hostess City Southern Hospitality Blend. Repeat with the remaining beef. Drain off the fat, then put 2 tablespoons of butter or return 2 tablespoons of the drippings to the pan. (Let the remaining drippings cool and discard them.)
  3. Adjust the heat to medium, add the onion, and sauté until softened and golden, about 5 minutes, then add the garlic and stir until fragrant. Sprinkle in the flour and stir until bubbly and smooth. Slowly whisk in the milk and broth and it bring to a simmer, stirring constantly. Cook, stirring, until thickened and adjust the heat to a simmer. Season well with Hostess City Southern Hospitality Blend Blend, stir, and simmer 5 minutes. Taste and adjust the seasoning and turn off heat.
  4. Smear the bottom of a rectangular 2-quart casserole with a little sauce. Cover it with a layer of potatoes and scatter 1/3 of the meat over them. Sprinkle on 1/3 of the cheese and spoon 1/3 of the sauce over. Add a second layer of potatoes, another 1/3 of the meat, 1/3 of the cheese, and 1/3 of the sauce. Repeat once more with the remaining potatoes, meat, and sauce, then sprinkle the remaining cheese evenly over the top.
  5. Bake in the center of the oven until bubbly to the center and the topping cheese is lightly browned. Let it rest 10 minutes before serving.

* NEW! Hostess City Southern Hospitality Blend

Savannah River Street Cobblestone Blend (and Recipe)

#1 Salt Table All Round Good Grinder Blend is the best all purpose seasoning blend

Southern Italian Grinder Blend

Southern Herb Garden Grinder Blend

 

Baked Beef Enchiladas

Recipe by Damon Lee Fowler, featuring

Salt Table Taco Seasoning

This Salt Table’s Taco Seasoning doesn’t have to be limited to tacos. It simplifies red chili sauce the making red chili sauce, which is the base for all kinds of Tex-Mex and Mexican dishes. Don’t want to go to the trouble of rolling up individual enchiladas? Simply layer the beef and bean mixture and cheese blend with corn tortillas that have been cut in half, just as you would make lasagna.

Serves 4

 

Ingredients:

  • 1 tablespoon olive oil
  • 1½ pounds ground beef
  • Salt Table Taco Seasoning
  • 1 medium white or yellow onion, peeled and diced
  • ½ cup (or to taste) diced canned green chilies, drained
  • Red Chili Sauce (recipe follows)
  • 2 cups (1 15½ ounce can) pinto or black beans, drained
  • 12 corn tortillas
  • 1 cup shredded Mexican quesadilla or Monterey Jack cheese
  • 1 cup shredded extra sharp cheddar
  • Sliced green onions and chopped cilantro for garnish, optional

How to make it:

  1. Put the oil in a heavy-bottomed skillet over medium heat. When it’s hot but not smoking add enough beef to cover bottom without crowding and stir until lightly browned. Remove and repeat with remaining beef. Season it very lightly with The Salt Table Taco Seasoning.
  2. Spoon off all but a tablespoon of fat from the pan and add the onion. Sauté, stirring, until translucent and softened, but not colored. Return the meat to pan, add the chilies, 2 cups of sauce, and the beans. Stir well and simmer 20-30 minutes.
  3. Position a rack in the center of the oven and preheat it to 350° F. Rub a 9×13-inch casserole with oil. Spoon some of the meat mixture down center of a tortilla, sprinkle with both cheeses, roll up, and put it into casserole, seam side down. Repeat with the remaining meat, cheese, and tortillas, reserving ½ cup cheese for topping.
  4. Knap the enchiladas lightly with Red Chili Sauce, sprinkle with the remaining cheese, and bake until the cheese is melted and lightly browned, about 20-30 minutes. Sprinkle with sliced green onions and cilantro if liked before serving. Pass the remaining sauce passed separately.

 

Red Chili Sauce

You can make this sauce using only The Salt Table’s Taco Seasoning, but a little extra cumin and added oregano really make the flavor pop.

Makes 4 cups

Ingredients:

  • ¼ cup (4 tablespoons) all-purpose flour
  • ¼ cup (4 tablespoons) extra virgin olive oil
  • About 2 tablespoons Salt Table Taco Seasoning (to taste)
  • ¼-½ teaspoon ground cumin (to taste)
  • 2 teaspoons dried oregano, preferably Mexican oregano
  • 4 cups beef broth
  • ¼ cup (4 tablespoons) tomato paste
  • Sugar

How to make it:

  1. Over medium heat, whisk together flour and oil in heavy-bottomed saucepan. Whisk in the Taco Seasoning, cumin, and oregano and whisk until bubbly, smooth, and fragrant.
  2. Slowly whisk in the broth, bring to a simmer, whisking constantly, and whisk in tomato paste. Add a teaspoon of sugar, adjust heat to slow simmer, and simmer 30 minutes. Taste and adjust the Taco Seasoning and sugar and simmer 2-3 minutes longer. Can be made several days ahead. Let cool, cover, and refrigerate until needed.

Taco Seasoning

Wotan Lieb Schnitzel (Breaded Cutlets of Veal or Chicken)

Recipe by Damon Lee Fowler, featuring

Salt Table Wagner Blend 

Refined schnitzel is made with veal, but schwein (pork) schnitzel, made from the loin or tenderloin, is a fraction of the cost of veal, and for my money, far more flavorful. You may also use boneless chicken breast cutlets. The Salt Table’s Wagner blend, made with Germany’s own Halle salt, is the perfect seasoning for this classic dish.

Serves 4

INGREDIENTS:

  • 1 pork tenderloin, about 1-to-1¼ pounds, or 4 large veal scaloppine or boneless chicken breast
  • The Salt Table Wagner/Wotan Blend in a mill
  • About ½ cup flour, spread on a plate
  • 2 large eggs, lightly beaten in a soup plate
  • About 1 cup Panko or dry bread crumbs, generously seasoned with several grindings of The Salt Table Wagner/Wotan Blend and spread on a soup plate
  • About 1 cup clarified butter or 4 tablespoons unsalted butter and 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. If using veal, lightly pound them out to a uniform thinness of less than ¼-inch. If using chicken, split them in half horizontally before pounding them out, taking care not to be too vigorous with the pounding. Generously grind the seasoning blend over both sides of the cutlets.
  2. Dust them 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 the cutlet 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.
  3. 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.

Wagner Blend, One of Three Opera Blends

Valhalla Potato Salad

Recipe by Damon Lee Fowler, featuring

Salt Table Wagner Blend 

Hot German potato salad is always a crowd-pleaser, so why wouldn’t it please the Gods in the great hall of Valhalla? The Salt Table Wagner Blend, fashioned with Germany’s Halle salt, is the perfect mate with this classic salad’s traditional sweet-sour bacon vinaigrette.

Serves 6

 

 

INGREDIENTS:

  • 6 medium waxy potatoes, about 2½-2¾-pounds
  • 3 strips extra-thick-cut bacon, diced small
  • 1 medium yellow onion, trimmed, split lengthwise, peeled, and diced
  • 1 large rib celery, diced
  • ¼ cup diced dill or sweet cucumber pickle
  • ½ cup cider vinegar
  • About 1 rounded teaspoon sugar
  • The Salt Table Wagner Blend

How to make it:

  1. Scrub the potatoes and put them in a large, heavy-bottomed pot with enough water to cover them by an inch. Cover and bring to a boil over medium-high heat. Adjust the heat to a steady simmer and cook until the potatoes are just tender and can be easily pierced with a sharp knife. Drain, cover, and let them stand a few minutes. Uncover and let them cool enough to handle, then peel and slice them ¼-inch thick. Cut large slices in half.
  2. Meanwhile, cook the bacon in a large skillet over medium heat until it’s browned and its fat is rendered, about 5-6 minutes. Add the onion and sauté until translucent, about 3 minutes, then add the celery and pickle. Deglaze the pan with ½ cup water, stirring and scraping to loosen any cooking residue, and let it boil until it is reduced by half. Stir in the vinegar and sugar. Bring it to a simmer and season well with Wagner Blend. Turn off the heat.
  3. Add the potatoes to the pan and gently toss to coat them with the hot vinaigrette. Taste and adjust the Wagner Blend and sugar as needed. Can be served hot, warm, or at room temperature.

Wagner Blend, One of Three Opera Blends

Fire Steaks Brünhilde

Recipe by Damon Lee Fowler, featuring

Salt Table Wagner Blend 

At the end of the second ring opera, Wotan punishes his daughter Brünhilde by putting her on a rock surrounded by a magic impenetrable fire. Well, what else can a girl do at that point but grill a steak on that fire and nap until Siegfried shows up to rescuer her?

Fortunately, the Salt Table’s Wagner Blend makes a great steak rub.

When is it done? Don’t try to rely on touch: use a meat thermometer that you know to be accurate. Here’s a quick reference guide of internal temperatures.

Serves 4

“Rare” (warm, soft, deep red center):                                                           110-120 degrees F
“Medium rare” (warm, medium-firm, red center:                                          125-130 degrees F
“Medium” (warm, firm red center):                                                                130-135 degrees F
“Medium well” (hot pink-red center):                                                             140-145 degrees F

INGREDIENTS:

  • 4 strip, filet, or rib steaks, or 1 sirloin, not less than 1¼ and up to-2-inches thick
  • Olive oil
  • The Salt Table Wagner Blend
  • 2-4 tablespoons unsalted butter, optional

How to make it:

  1. Wrap meat in several layers of paper towel. Let sit 5 minutes. Unwrap and rub lightly with olive oil and generously with Wagner Blend. Set aside while getting the grill ready.
  2. Prepare a regular grill with lump hardwood charcoal (not briquettes) and let them burn to a medium-hot fire. If using a gas grill, preheat it for 10-15 minutes. If using hardwood coals, spread them in an even layer over half the grill. Set grill rack 4-to- 6 inches above heat (depending on how hot coals are).
  3. Lightly brush the steaks with more oil. Sear them over direct heat, about 2 minutes per side for 1¼-inch thick steaks, about 3 per side for steaks that are a full 2-inches thick. Move them to the side without coals or turn off the gas flame, cover, and cook to desired doneness (see the chart above), about 2-3 minutes longer.

Wagner Blend, One of Three Opera Blends

Carmen’s Mountain Hideout Stuffed Mushroom Tapas

Recipe by Damon Lee Fowler, featuring

Salt Table Carmen Blend 

Stuffed vegetables are a popular tapas in modern Spain, but Carmen’s compatriots in her mountain hideout would love them because they can be eaten right out of the hand. The Salt Table’s Carmen Blend is the perfect seasoning for mushrooms and ham.

Serves 8-12 as an appetizer

 

INGREDIENTS:

  • 24 medium cremini (brown) mushrooms
  • About 5 tablespoons extra-virgin olive oil
  • 4 large cloves garlic, crushed, peeled, and minced
  • 2 ounces (½ cup) minced Serrano, prosciutto, or country ham
  • 1 cup fine stale (not dry) bread crumbs
  • Salt Table Carmen Blend
  • Dry sherry

How to make it:

  1. Brush away any dirt that may be clinging to the mushrooms with a clean, dry cloth or soft brush. Remove the stems and chop them fine. Set both stems and whole caps aside.
  2. Put 3 tablespoons of olive oil and the garlic in a medium skillet over medium heat. Sauté, tossing often, until fragrant and golden. Add the chopped mushroom stems and sauté until opaque and glossy, about 3 minutes. Add the ham, toss until it loses its raw red color, and turn off the heat.
  3. Add the crumbs, toss until well mixed, and season well with Carmen Blend. Moisten well with a sprinkling of sherry and a little more olive oil. Toss well, taste, and adjust the sherry and Carmen Blend.
  4. Lightly rub a large baking dish with olive oil. Sprinkle the inside of each mushroom cap lightly with Carmen Blend, and divide the stuffing among them, mounding it up in the center. Put mushrooms into the prepared dish. They can be made several hours ahead to this point. Cover with damp paper towels.
  5. About 45 minutes before serving, position a rack in the upper third of the oven and preheat to 375° F. Drizzle the mushrooms with more olive oil, and bake until the lightly browned and the caps are tender, about 20 minutes. Serve at once; stuffed mushrooms don’t reheat very well.

Carmen Blend, One of Three Opera Blends

Spicy Meatballs Carmen & Romesco Sauce Carmen (two recipes)

Recipe by Damon Lee Fowler, featuring

Salt Table Carmen Blend 

A terrific tapas (the Spanish “small bites” served in bars and sidewalk cafés), these are also a fine main dish and so easy to season using The Salt Table’s Carmen Blend. Serve in individual dishes or in a chafing dish, letting guests help themselves. As Carmen would say, “Prends garde à toi!”—they’re addictive!

(See Romesco Sauce Recipe below)

Serves 8-10

INGREDIENTS:

  • 1 pound ground beef, preferably chuck, or ½ pound ground beef and ½ pound lean ground pork
  • ½ medium yellow onion, trimmed, split lengthwise, peeled, and finely chopped
  • 1 cup soft breadcrumbs
  • 1 rounded tablespoon finely chopped flat-leaf parsley
  • About 2 teaspoons The Salt Table Carmen Blend
  • Olive or vegetable oil, for frying
  • About 1 cup beef broth
  • Romesco Sauce Carmen (recipe follows)

 

How to make Spicy Meatballs with Carmen Blend

  1. Combine the meat, onion, crumbs, and parsley and season with Carmen Blend. To taste for seasoning, pinch off a small bit, shape it into a flat cake and cook it through in a small pan with a few drops of olive oil, about 2 minutes per side. Taste and adjust the seasoning. Wet your hands and lightly roll into 24 even balls, laying them on a parchment-lined rimmed baking sheet.
  2. Film the bottom of a large, seasoned iron skillet or nonstick pan with olive oil and turn on the heat to medium. When the oil is hot, add enough meatballs to fill the pan without crowding and brown them well on all sides. Transfer them to a platter and repeat with the remaining meatballs. Alternatively, you may brown them in the oven on a large, rimmed, non-stick baking sheet. Preheat the oven to 425° F., rub the baking sheet with oil, and space the meatballs on it about an inch apart. Bake 10 minutes, then carefully turn the meatballs and bake 6-8 minute longer.
  3. Spoon off any excess fat and return the meatballs to the pan (if you’ve browned them in the oven, transfer them to large pan that will hold them in 1 layer. Add enough broth to almost half-cover them. Bring to a boil, adjust the heat to a slow simmer, loosely cover, and simmer until cooked through, about 30 minutes, turning occasionally. The liquid should reduce and mostly evaporated, but don’t let it dry up completely. Add water (not broth) by spoonfuls as needed.
  4. Remove the lid and if the liquid isn’t mostly evaporated, raise the heat and let it evaporate. Stir in the Romesco and let it warm through. Serve in small tapas dishes or bowls. They can be made ahead: transfer to a storage container, cover, and refrigerate. When ready to serve them, gently reheat in a large skillet over medium-low heat.
  5. (See how to make Romesco Blend below)

Romesco Sauce with Carmen Blend:

There are many variations of Romesco sauce. This one is based on one of the Catalan versions. This can be a separate recipe and is a good dip for vegetables or sturdy corn chips.

Makes about 2½ cups

Ingredients:

  • 1 cup whole raw almonds
  • 1 medium red bell pepper or the equivalent of roasted red bell peppers from a jar, rinsed
  • 3 large cloves garlic, lightly crushed, peeled, and coarsely chopped
  • 2 tablespoons tomato paste
  • ½ cup red wine vinegar
  • The Salt Table Carmen Blend
  • ¾ cup extra-virgin olive oil

How to Make Spicy Meatballs with Carmen Blend:

  1. Position a rack in the center of the oven and preheat to 350° F. Spread the almonds on a rimmed baking sheet and bake in the center of the oven until lightly colored at the center. Meanwhile, if using a fresh pepper, roast it over an open flame or in the oven at 400° F. until the skin blisters and blackens. Peel, seed, and cut it into uniform chunks.
  2. Process the almonds in a food processor fitted with the steel blade until finely ground. Add the roasted pepper, garlic, and tomato paste, and process until puréed. Add the vinegar and a generous teaspoon of Carmen Blend. Process until smooth. With the motor running, gradually add the oil in a thin, steady stream. Taste and adjust the Carmen Blend and pulse to blend. The sauce can be made ahead. It will keep, covered

Carmen Blend, One of Three Opera Blends

Carmen’s Cool Crab-Stuffed Tomato Tapas

Recipe by Damon Lee Fowler, featuring

Salt Table Carmen Blend Marinated Crab Salad

Carmen Blend marries well with just about any fish, seafood and fresh produce. You can substitute or add to the crab if you like: flaked cooked fish such as snapper, or cooked small shrimp, bay scallops, squid, and/or octopus cut into very small pieces.

Serves 4-16

 

INGREDIENTS:

  • 1 pound (2 tightly-packed cups) picked crabmeat, preferably both lump and claw meat
  • 1/3 cup thinly sliced small scallions (about 3-4), both white and green parts or minced red onion
  • 1 large or 2 medium cloves garlic, lightly crushed, peeled, and finely minced
  • Extra virgin olive oil
  • Freshly squeezed lemon juice from 1-to-1-1/2 lemons
  • The Salt Table Carmen Blend
  • 4 medium ripe tomatoes, 8 small Roma tomatoes, or a 24-36 mini San Marzano or cherry tomatoes
  • The Salt Table Fine Sea Salt
  • Smoked paprika and/or basil leaves, optional, for garnish

How to Make It:

  1. Pick over the crabmeat for bits of shell and put it in mixing bowl. Add the scallion and garlic and gently toss to mix.
  2. Lightly drizzle it with olive oil and toss until lightly but evenly coated. Sprinkle with the juice from 1 lemon, gently toss, then season lightly with Carmen Blend. Gently toss again and let it stand 15-20 minutes. Taste, adjust the Carmen Blend and lemon juice, and toss again. Cover and refrigerated at least 1 hour or until needed; can be made up to a day ahead.
  3. About half an hour before serving, cut off about 1/4-inch of top (stem end) of the medium tomatoes, halve the Roma or mini San Marzano tomatoes lengthwise, or cap the cherry tomatoes. Carefully scoop out their seeds and inner pulp, leaving only outer flesh to form shell. Sprinkle lightly with sea salt and invert over wire rack set in sink. Drain at least 20 minutes.
  4. To serve, gently pat tomato shells dry. Spoon crabmeat into tomato shells. If liked, garnish with paprika and/or basil leaves and serve. The larger tomatoes can be served as an appetizer course at the table, on a lettuce leaf with crackers or toast on the side.

Carmen Blend, One of Three Opera Blends

Pasta alla Violetta Tagliatelle with Chanterelle Mushrooms and Boheme Blend

Recipe by Damon Lee Fowler, featuring

Salt Table Boheme Blend

“Chanterelle” is French for “little singers,” presumably because these delicate mushrooms look a bit like a singer’s open mouth. Simply sautéed in butter and seasoned lightly with The Salt Table Boheme Blend, they’re tossed with egg pasta noodles from Verdi’s home town of Parma, but they’re equally good with factory pasta. Chanterelles are seasonal, so if you’re not able to find them, cultivated shiitake and oyster mushrooms can be substituted.

Serves 4

INGREDIENTS:

  • ¾ pound fresh chanterelle mushrooms, or shiitake or oyster mushrooms, mixed
  • 5 tablespoons unsalted butter
  • 1 medium shallot, split lengthwise, peeled, and minced (about ¼ cup)
  • ½ lemon
  • The Salt Table Boheme Blend
  • 12 ounces fresh egg tagliatelle, fettuccine, or short pasta such as fusilli or penne
  • 1 cup freshly grated Parmigiano-Reggiano

How to Make It:

  1. Gently clean the mushrooms with a dry cloth or soft brush. Halve or thickly slice the larger ones, but leave small ones whole.
  2. Put 2 tablespoons of butter in a large skillet or sauté pan. Return the pan to medium heat and let the butter melt. Add the shallots and sauté, tossing often, until just beginning to color, about 4 minutes. Add the chanterelles and sauté, tossing gently, until they have started to collapse. Season lightly with Boheme Blend, then squeeze in a few drops of lemon juice. Toss, taste, and adjust the lemon juice and Boheme Blend. Cook until the mushrooms are tender. Turn off the heat.
  3. Bring 4 quarts of water to a rolling boil in a 6 quart pot. When the water begins boiling, stir in a small handful of salt, then stir in the pasta. Cook the pasta until al dente, stirring occasionally. Just before it’s done, gently reheat the mushrooms over medium-low heat.
  4. When the pasta is ready, drain and add it to the mushrooms with the remaining butter and ¼ cup of the cheese. Toss well and add another ¼ cup of cheese, then serve at once, passing the remaining cheese separately.

Boheme Blend, One of Three Opera Blends

Gala Gamberi alla Romana (Sautéed Shrimp Roman Style with Boheme Blend)

Recipe by Damon Lee Fowler, featuring

Salt Table Boheme Blend

This be served alone as a main dish or appetizer, with crusty bread for sopping the juice, or as a sauce for linguine or fettuccine. The Salt Table’s Boheme Blend makes the seasoning a snap. If you use it as a pasta sauce, squeeze in lemon juice to taste after tossing the shrimp with the pasta. It should not be served with cheese.

Serves 4 as a main dish, 6-8 as an appetizer

INGREDIENTS:

  • 1¼ pounds medium to large shrimp
  • ½ cup extra virgin olive oil
  • 2 large cloves garlic, lightly crushed, peeled, and minced
  • 2 finely chopped anchovy filets or about 2 teaspoons anchovy paste
  • ¾ cup dry white vermouth or dry white wine
  • The Salt Table Boheme Blend
  • 1 tablespoon finely chopped flat-leaf (Italian) parsley, optional
  • 2 lemons, cut into wedges

How to Make It:

  1. Peel the shrimp and pat them dry. Put the oil and garlic in a large, heavy-bottomed skillet or frying pan over medium-high heat. Sauté until fragrant but not colored, about 5-10 seconds after it begins to sizzle. Add the anchovy paste and stir until it dissolves into the oil.
  2. Deglaze the pan with vermouth, bring it to a boil, and cook, stirring, until it’s reduced by 2/3 and syrupy. Add the shrimp and season liberally with Boheme Blend. Toss until just curled and pink, about 1 minute. Add the parsley, if using, and, toss until the shrimp are just cooked through, about a minute longer, depending on their size.
  3. Turn them out onto a platter and serve warm or at room temperature with lemon wedges.

Boheme Blend, One of Three Opera Blends

Tagliatelle Verdi (Green Noodles with Boheme Blend)

Recipe by Damon Lee Fowler, featuring

Salt Table Boheme Blend

In this classic pasta dish from Giuseppe Verdi’s home town (Parma), the name isn’t a reference to the famed opera composer but to the actual color of the noodles. (If Verdi had been born in England, his name would’ve been “Joe Green. Never mind.) The sauce is exquisitely simple, being nothing but good butter, Parmigiano-Reggiano cheese, and The Salt Table’s Boheme Blend.

Serves 4

INGREDIENTS:

  • The Salt Table fine sea salt
  • 12 ounces green tagliatelle or fettucine pasta noodles
  • 5 tablespoons unsalted butter, softened
  • About 2 teaspoons The Salt Table Boheme Blend, freshly ground
  • 1 cup freshly grated Parmigiano-Reggiano cheese

How to Make It:

  1. Bring 4 quarts of water to a rolling boil in a heavy-bottomed 6-8-quart pot. Slowly stir in a small handful of salt and the pasta. Cook, stirring occasionally, until al dente, about 1-2 minutes