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All Round Good Grinder 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:

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.
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.
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.

Suggested Seasonings

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:

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.
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.
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.
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.
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.
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.

Suggested Seasonings

Old Man River Grinder 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

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.
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.
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.

Suggested Seasonings

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:

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.
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.
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.
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.

Suggested Seasonings

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:

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.
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.
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.
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.

Suggested Seasonings

Savannah Pride Rainbow Spice Blend

Wild Porcini Mushroom Sea Salt

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

Recipe by Damon Lee Fowler, featuring

Salt Table Black Truffle Salt or Wild Porcini Mushroom Salt.

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

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

Serves 2

Ingredients:

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

How to make it:

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.
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.
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.

Suggested Seasonings

Black Truffle 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:

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.
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.
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).

Suggested Seasonings

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:

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.
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.
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.
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.
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.

Suggested Seasonings

Savannah Sizzle Seasoning & Rub

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:

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.
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.
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.
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.

Suggested Seasonings

Smoked Bacon Sea Salt

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:

Trim any fat and gristle from the beef and cut it into uniform 1-inch cubes. Wrap in paper towels and thoroughly pat dry.
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.
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.

Suggested Seasonings

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:

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.
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.
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.

Suggested Seasonings

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:

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.
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.
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.
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.
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.

Suggested Seasonings

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:

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.
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.
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.
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.

Suggested Seasonings

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:

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.
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.
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.

Suggested Seasonings

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:

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.
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.
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.
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.

Suggested Seasonings

Savannah Sunshine Flaky Lemon & Peppercorn Grinder Blend

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:

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.
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.
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.

Suggested Seasonings

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:

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.
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.
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.
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:

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

Suggested 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!

Suggested Seasonings

Savannah Grillin’ Blend

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

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).
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.
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.
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.
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.
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:

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.
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.

Suggested Seasonings

Smoked Savannah Style Hickory Beef Rub

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:

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.
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.
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.

Suggested Seasonings

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:

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.
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.
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.
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.
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.

Suggested Seasonings

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:

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.
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:

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.
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.)
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.
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.
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.

Suggested Seasonings

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:

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.
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.
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.
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:

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.
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.

Suggested Seasonings

Taco Seasoning

Schnitzel (Breaded Cutlets of Veal or Chicken)

Recipe by Damon Lee Fowler, featuring

Salt Table Halle & Savannah 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 Halle & Savannah 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 Halle & Savannah Blend in the Grinder
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 Halle & Savannah Blen 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:

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.
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.
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.

Suggested Seasonings

Valhalla Potato Salad

Recipe by Damon Lee Fowler, featuring

Salt Table Halle & Savannh 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’s Halle & Savannh Blend is 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:

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.
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 Halle & Savannh Blend. Turn off the heat.
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.

Suggested Seasonings

Fire Steaks Brünhilde

Recipe by Damon Lee Fowler, featuring

Salt Table Halle & Savannah 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 Halle & Savannah 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:

Wrap meat in several layers of paper towel. Let sit 5 minutes. Unwrap and rub lightly with olive oil and generously with Halle & Savannah Blend. Set aside while getting the grill ready.
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).
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.

Suggested Seasonings

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:

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.
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.
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.
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.
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.

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

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.
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.
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.
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.
(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:

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.
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’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:

Pick over the crabmeat for bits of shell and put it in mixing bowl. Add the scallion and garlic and gently toss to mix.
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.
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.
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.

Pasta alla Violetta Tagliatelle with Chanterelle Mushrooms and Salt Table’s Southern Italian Blend

Recipe by Damon Lee Fowler, featuring

Salt Table Southern Italian 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 Southern Italian 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 Halle & Savannah 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:

Gently clean the mushrooms with a dry cloth or soft brush. Halve or thickly slice the larger ones, but leave small ones whole.
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 Southern Italian Blend, then squeeze in a few drops of lemon juice. Toss, taste, and adjust the lemon juice and Southern Italian Blend. Cook until the mushrooms are tender. Turn off the heat.
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.
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.

Suggested Seasonings

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

Recipe by Damon Lee Fowler, featuring

Salt Table Southern Italian 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 Southern Italian 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
Salt Table Southern Italian Blend
1 tablespoon finely chopped flat-leaf (Italian) parsley, optional
2 lemons, cut into wedges

How to Make It:

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.
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 Salt Table Southern Italian 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.
Turn them out onto a platter and serve warm or at room temperature with lemon wedges.

Suggested Seasonings

Tagliatelle Verdi (Green Noodles with Southern Italalian Blend)

Recipe by Damon Lee Fowler, featuring

Salt Table’s Southern Italian 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 Southern Italian Blend.

Serves 4

INGREDIENTS:

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

How to Make It:

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 for fresh pasta, 4-6 minutes for dried pasta. While the pasta cooks, mix the butter and 1 rounded teaspoon of Salt Table’s Southern Italian Blend in a large, wide bowl.
When the pasta is ready, reserve a few spoonfuls of its cooking water and lightly drain it. Add the pasta to the bowl with the butter and Salt Table’s Southern Italian Blendd= and toss well. If it seems a bit dry, add a spoonful or two of the reserved cooking water. Add ¼ cup cheese, toss well, and add another ¼ cup cheese. Taste and add Salt Table’s Southern Italian Blend as needed. Toss and serve with the remaining cheese passed separately.

Suggested Seasonings

Uova alla Fiorentina (Italian-Style Eggs Florentine)

Recipe by Damon Lee Fowler, featuring

Salt Table Hostess City Southern Hospitality Blend

This lighter rendition of Eggs Florentine actually is from Florence (Italy, of course, not South Carolina). Perfect for spring weather, it can be served over pan-toasted bread: Butter 8 slices ½-inch-thick crusty Italian bread and pan-grill it over medium heat until browned on both sides.

Serves 4

INGREDIENTS:

2 pounds fresh spinach, or 2 10-ounce packages frozen whole leaf spinach, thawed

1 cup tomato sauce such as Marinara

Salt Table Hostess City Southern Hospitality Blend or use another great Salt Table blend noted below

¼ cup (4 tablespoons) extra virgin olive oil

About 1- 1½ cups freshly grated Parmigiano-Reggiano cheese, optional

8 poached eggs (recipe follows)

HOW TO MAKE IT:

If using fresh spinach, wash it in several changes of water and remove any tough stems. Put it into a lidded skillet with the water that’s clinging to it, cover, and cook over medium high heat until just wilted. Drain, cool enough to handle, and squeeze out excess moisture. If using frozen spinach, omit the preliminary cooking and squeeze out any excess moisture.
Heat the sauce over medium low heat. If liked, season it lightly with Hostess City Southern Hospitality blend. Keep it warm. Put the oil in a skillet over medium high heat. Add the spinach and season lightly with Hostess City Southern Hospitality blend. Sauté, tossing often, until it’s hot through, tender, and dry, about 2 minutes. Turn off the heat. Mix in ½ cup Parmigiano or more, to taste, taste adjust the seasoning.
Divide the spinach among 4 warm plates. Top each serving with 2 eggs and grind a little Hostess City Southern Hospitality blend over each egg. Spoon the tomato sauce evenly over the eggs and lightly sprinkle with cheese. Serve at once with more cheese passed separately.

* Other appropriate blends are Southern Italian Grinder Blend, All Round Good Grinder Blend, Southern Herb Garden Grinder Blend, and River Street Cobblestone Grinder Blend

Perfect Poached Eggs

For 2 to 4 eggs (1-2 servings)

Water

1-2 tablespoons distilled white or white wine vinegar

2-4 large eggs

Optional for serving: salt, whole pepper in a mill, softened butter and/or Sauce Hollandaise (see recipe)

If you’re planning to make the eggs ahead, prepare a large basin of ice water. Put at least 2 and up to 4 inches of water in a deep, lidded saucepan. Turn on the heat to high, cover, and bring the water to a boil, then add the vinegar and reduce the heat so that it bubbles steadily but isn’t boiling hard. One at a time, break each egg into shallow bowl and slip into pan at point where water is bubbling. Let it settle and gently turn it to help egg form oval. Add up to 3 more eggs in the same way.
When all the eggs are in pan, let them simmer until their whites are set and yolks are still quite soft, about 1½ to 2 minutes. Remove them with slotted spoon, let them drain thoroughly, and trim any loose tendrils of egg white. Serve immediately while still warm.
If you’re making the eggs ahead, immediately slip them into the ice water bath until they’re chilled. Store them in cold water until needed (refrigerated if holding more than a couple of hours). To reheat them, drain and drop into large pan with at least 1½ inches simmering water and heat until warmed through, about ½-to-1 minute. Serve warm.

Suggested Seasonings

Stir-Fried Asparagus with Leeks and New Potatoes

Recipe by Damon Lee Fowler, featuring

Salt Table Hostess City Southern Hospitality Blend

This recipe is adapted from Beans, Greens, & Sweet Georgia Peaches, Second Edition, by Damon Lee Fowler (Globe Pequot Press/2014). The original had parsley, salt, and pepper as seasonings, but the herbs and lemon essence blended into The Salt Table’s Hostess City Southern Hospitality Blend are perfect mates for spring asparagus, new potatoes, and leeks. It really adds a boost the flavor and condenses the condiments into a single ingredient that requires only a few shakesr.

Serves 4

Ingredients

½ pound small red new potatoes, scrubbed under cold running water
1½ pounds fresh, fat-stemmed asparagus
Green tops of 2 large leeks, washed and trimmed
4 tablespoons unsalted butter
Salt Table Hotess City Southern Hospitality Blend* or use another great Salt Table blend noted below
1 tablespoon minced flat leaf parsley, optional

How to make it:

Bring at least an inch of water to a boil over medium high heat in a heavy bottomed pot. Put the steaming basket or insert in or over the pot, add the potatoes, cover, and reduce the heat to medium. Steam until the potatoes are just tender and can be pierced easily with a sharp paring knife, about 8-10 minutes. Let them cool, and if making them ahead, cover and refrigerate. They can be precooked as much as a day ahead.
Meanwhile, wash and trim the asparagus, peel the tough lower part of stem, and cut it into 1-inch lengths, keeping the tips separate from stems. Slice the leek greens crosswise into 2-inch lengths, then cut into thin strips. When ready to finish the sauté, cut the potatoes into 1-inch pieces (halves if small, quarters if larger, eighths if really large).
Melt the butter in a large skillet or sauté pan over medium high heat. Add the asparagus stems. Stir-fry, tossing frequently, until they’re bright green and beginning to soften, about 3 minutes. Add the potatoes and continue tossing until beginning to turn golden, about 3 minutes longer.
Add the leek greens and asparagus tips and season well with several grindings of Hostess City Southern Hospitality blend. Stir-fry, tossing frequently, until the asparagus is crisp-tender and beginning to brown, but still firm and bright green. Stir in the parsley if using and turn off the heat. Taste and correct Hostess City Southern Hospitality blend and serve at once.

Suggested Seasonings

* Other appropriate blends would be The Salt Table’s Southern Herb Garden Grinder Blend, All Round Good Grinder Blend, and Southern Italian Grinder Blend

Roasted Spring Root Vegetables

Recipe by Damon Lee Fowler, featuring

Salt Table Hostess City Southern Hospitality Blend

Our “roasting” is really roasting but high temperature baking, but never mind: This is a popular and simply beautiful way to prepare fresh spring vegetables. The special blend of herbs in The Salt Table’s Hostess City Southern Hospitality Blend are the perfect seasoning for this method and simplifies the preparation since the seasonings are already perfectly blended.

Serves 4

INGREDIENTS:

8 very small carrots with tops attached

12 small fresh radishes with tops attached

8-12 very small red or gold new potatoes

8-12 small shallots

8 small baby turnips, with tops attached

Extra-virgin olive oil

Hostess City Southern Hospitality Blend or use another great Salt Table blend noted below

2 tablespoons finely chopped Italian parsley or blend of fresh herbs, optional

HOW TO MAKE IT:

Position a rack in the upper third of the oven and preheat to 450° F. Trim off all but 1 inch of the carrot tops. Wash, and if they’re not freshly gathered, peel, and cut them on the diagonal into 2-3 pieces. Wash and trim the radishes, leaving an inch of their tops attached, and halve them. Scrub the potatoes and halve them. Trim and peel the shallots, but leave them whole. Wash the turnips and trim them, leaving 1 inch of tops attached, then halve or quarter them.
Drizzle a large, heavy-bottomed roasting pan or heavy rimmed half-sheet pan with oil. Spread the vegetables on the pan, drizzle with more oil, and toss to mix and coat. Spread them flat (they should have room around them) with the potatoes cut-side-up, and season well with Hostess City Southern Hospitality Blend. Roast 8 minutes, stir, turning potatoes cut side down, and roast, stirring occasionally, until tender and lightly browned, about 10-15 minutes more.
Taste and adjust the Hostess City Southern Hospitality Blend. Toss well and sprinkle with the optional parsley or other herbs, if using. Serve at once directly from the roasting pan.

Suggested Seasonings

* Other The Salt Table blends that are compatible with this recipe include Southern Herb Garden Grinder Blend, All Round Good Grinder Blend, Southern Italian Grinder Blend and Savannah River Street Cobblestone Blend

Herb Roasted Salmon

Recipe by Damon Lee Fowler, featuring

Salt Table Hostess City Southern Hospitality Blend

The herb blend in The Salt Table’s Hostess City Southern Hospitality Blend, enhanced with lemon essence and sea salt, is ideal for most any fish but is especially compatible with spring salmon. Roasting in a hot oven is a simple way to cook fish fillets that is easy even for novices.

Serves 4

INGREDIENTS:

4 6-ounce wild salmon filets

Hostess City Southern Hospitality Blend or use another great Salt Table blend noted below

Extra-virgin olive oil

2 teaspoons finely chopped Italian (flat-leaf) parsley

HOW TO MAKE IT:

Position a rack in upper third of oven and preheat to 450° F. Season the fish on all sides with Southern Springtime Blend. Rub a roasting pan, rimmed sheet pan, or large metal (copper or enameled iron) gratin with oil and put in the filets, skin-side down. Drizzle with more oil.
Roast until the fish is done to your taste, about 10 minutes per inch of thickness. Sprinkle with Hostess City Southern Hospitality Blend and serve it from the pan or transfer it to individual plates and serve immediately.

Suggested Seasonings

* Other appropriate The Salt Table blends would be Southern Herb Garden Grinder Blend, All Round Good Grinder Blend, Southern Italian Grinder Blend, and Tybee Island Coastal Grinder Blend

Gratin of New Potatoes with Spring Onions

Recipe by Damon Lee Fowler, featuring

Salt Table Hostess City Southern Hospitality Blend

Potato gratins don’t have to be heavy with white sauce or cream or, for that matter, loaded with cheese to be good. The Salt Table’s Hostess City Southern Hospitality Blend is an ideal pairing for new potatoes and pairs well with Parmigiano-Reggiano cheese and a couple of fresh green onions to brighten the flavor.

Serves 4

INGREDIENTS:

1¼ pounds small new potatoes

2 small green onions, washed, trimmed and thinly sliced

Salt Table Hostess City Southern Hospitality Blend or use another great Salt Table blend noted below

1¼ cups (about 5 ounces) freshly grated Parmigiano-Reggiano Cheese

3 tablespoons plus 1 teaspoon unsalted butter, melted

¼ cup dry breadcrumbs

HOW TO MAKE IT:

Prepare a heavy-bottomed pot with at least 1 inch cold water and a steamer insert (the water should not touch the insert). Cover and bring it to boil over high heat. Meanwhile, scrub the potatoes under cold running water. Add them to the pot, cover, and steam 2 minutes. Adjust the heat to medium and steam until the potatoes are just tender, about 15-20 minutes, depending on their size.
Remove them from the pot and let them cool enough to handle. Butter a 2-quart gratin dish or shallow casserole. Slice the potatoes and arrange them in rows in dish, overlapping and scattering the onions among the potatoes and seasoning each row with Salt Table Hostess City Southern Hospitality Blend . Sprinkle each row with a little Parmigiano and as you go, reserving ¼ cup for topping the gratin. Drizzle each row with butter, reserving 1 teaspoon for the crumbs. If any onions remain, scatter them over top. The gratin can be made several hours ahead to this point. Cover well.
45 minutes before serving, position a rack in the center of the oven and preheat to 375° F. Sprinkle the gratin with the remaining Parmigiano-Reggiano. Melt the remaining teaspoon of butter over low heat in a small skillet. Add the breadcrumbs and stir until they evenly absorb the butter. Sprinkle the buttered crumbs over the top and bake in the center of the oven until it’s hot through and the top is lightly browned, about 20-25 minutes. Let settle 5 minutes before serving.

Suggested Seasonings

* Other appropriate blends are Southern Italian Grinder Blend, All Round Good Grinder Blend, Southern Herb Garden Grinder Blend, and River Street Cobblestone Grinder Blend

Broiled Chicken Breasts Dijon

Recipe by Damon Lee Fowler, featuring

Salt Table Hostess City Southern Hospitality Blend

This is a lean and simple alternative to sautéed or fried chicken cutlets with far less mess. They can also be grilled if you prefer. If the only chicken breast halves you find are 10-12-ounce each, split them in half horizontally. The Salt Table’s Hostess City Southern Hospitality Blend make short work of the seasoning and really enhances the mustard marinade.

Serves 4

Ingredients:

4 small boneless skinless chicken breast halves (about 6 ounces each)

Hostess City Southern Hospitality Blend or use another great Salt Table blend noted below

1 small clove garlic, crushed, peeled, and roughly chopped

Pinch medium-course Salt Table Himalayan or sea salt

¼ cup Dijon mustard

¼ cup dry white wine or dry white vermouth

1 tablespoon olive oil

How to make it:

Position a rack 8 inches below the heat source and preheat the oven broiler for 15 minutes. Trim the chicken of any fat and cartilage and pat dry. Put them into a shallow glass or ceramic dish. Lightly season them on all sides with Hostess City Southern Hospitality Blend.
Sprinkle the chopped garlic with the pinch of salt and, with the side of a knife blade, scrape and rub to a puree. Scoop it into a small bowl. Whisk the mustard into garlic, then whisk in the vermouth and olive oil. Season lightly with more Hostess City Southern Hospitality Blend. Pour this over the chicken, turning to coat it, and let it marinate 15-30 minutes.
Rub a rimmed baking sheet or bottom of flameproof (broiler safe) casserole with olive oil. Lift the chicken breasts from the marinade, put them skin-side down in pan, and brush them well with the marinade.
Broil until they’re beginning to color, about 3-4 minutes. Turn, brush with more marinade, and broil until they’re lightly browned and cooked through, about 4 minutes longer. Discard remaining marinade.

Suggested Seasonings

* Other appropriate blends for this are Salt Table’s Herbes de Provence, Southern Herb Garden Blend, and All Round Good Grinder Blend

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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)

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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
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:

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.
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.
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 All Round 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.

Suggested Seasonings

This recipe also works well with Tybee Island Coastal Blend, or Southern Italian Blend, or Spanish Moss Blend

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

Ingredients:

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
1 tablespoon chopped flat leaf parsley, optional
1 lemons cut in wedges

How to Make It:

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.
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.
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.

Suggested Seasonings

Savannah Pride Rainbow Spice Blend

This recipe also works well with or Tybee Island Coastal Blend or Southern Italian Blend

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:

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.
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.
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.
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.

Suggested Seasonings

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

INGREDIENTS:

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:

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.
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.
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.

Suggested Seasonings

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

INGREDIENTS:

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:

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.
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.
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.
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.

Suggested Seasonings

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

INGREDIENTS:

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:

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.
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.
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.
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.
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.

Suggested Seasonings

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

INGREDIENTS:

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:

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.
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.
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.

Suggested Seasonings

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

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

INGREDIENTS:

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 IT:

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.
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.
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.
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.
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.

Suggested Seasonings

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

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

INGREDIENTS:

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:

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.
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.
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.
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 (2 Recipes)

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

INGREDIENTS:

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:

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.
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.
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:

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.
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.
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

Suggested Seasonings

Vanilla Bean Sugar

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

INGREDIENTS:

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

HOW TO MAKE IT:

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.
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.
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.
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.
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.

Suggested Seasonings

This recipe is also good with All Round Good Grinder Blend

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

INGREDIENTS:

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

HOW TO MAKE IT:

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.
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.
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.

Suggested Seasonings

Savannah Summer Salt

Taco Seasoning

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

INGREDIENTS:

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

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.
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.
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.

Suggested Seasonings

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

INGREDIENTS:

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:

In a food processor fitted with a steel blade or with a mixer, cream the cheese and butter until fluffy and smooth.
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.
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.
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.

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

INGREDIENTS:

2 pounds brussels sprouts
Salt Table Halle Salt, or any sea or kosher salt
1 medium red onion, diced large
2-3 tablespoons olive oil
The Salt Table Smoked Bacon Sea Salt
Whole black pepper in a mill

HOW TO MAKE IT:

Trim the cut ends of the sprouts and pull off any loose leaves. Cut them in half lengthwise.
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.
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.
Roast, stirring occasionally, until the sprouts are tender and lightly browned, about 20-25 minutes. Taste and adjust the seasonings. Serve hot.

Suggested Seasonings

Smoked Bacon Sea Salt

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

INGREDIENTS:

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 Blend,
¼ cup fine cracker crumbs

HOW TO MAKE IT:

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.
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.
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.
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.
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.

Suggested Seasonings

This recipe also works well with River Street Cobblestone Blend or Southern Herb Garden Blend

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

INGREDIENTS:

4 medium yellow crookneck squash
1 cup fine soft white bread crumbs
About 1 tablespoon Salt Table Leek, Chive, and Onion Seasoning and Dip Blend
2 large eggs, well beaten
The Salt Table Himalayan Pink Salt
2 tablespoons unsalted butter, cut into bits

HOW TO MAKE IT:

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.
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.
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.
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

Suggested Seasonings

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:

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.
Position a rack in the center of the oven and preheat to 350° F. Butter a 9-by-13-inch casserole dish.
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.

Suggested Seasonings

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:

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.
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.

Suggested Seasonings

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:

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.
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.

Suggested Seasonings

Smoked Bacon Sea Salt

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:

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.
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.
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.
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

Sift or whisk together the flour, salt, and sage. 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.
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 it come almost to room temperature before rolling it out.

Suggested Seasonings

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:

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.
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.
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.
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

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.
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:

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.
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.

Suggested Seasonings

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:

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.
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.
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.

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.

Suggested Seasonings

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,
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:

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.
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.
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.
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.

This recipes also works well with All ‘Round Good Grinder Blend, or Southern Italian Blend in a mill

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:

Whisk together sour cream or yogurt and mayonnaise until smooth. Gradually whisk in buttermilk.
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.

Suggested Seasonings

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:

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.
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.
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.
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.

Suggested Seasonings

Wild Porcini Mushroom Sea Salt

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:

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.
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.
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.
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.
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:

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.
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.

Suggested Seasonings

Peppercorn Medley

Herbs de Provence – No Salt

Fresh Fish Tacos

Recipe by Damon Lee Fowler, featuring

Salt Table Savannah Summer Salt 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

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.
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.
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.
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.

Suggested Seasonings

Brown Chipotle Powder

Savannah Summer Salt

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

INGREDIENTS:

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

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.
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).
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.

Suggested Seasonings

Savannah Summer Salt

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:

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.
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.
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.
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.

Suggested Seasonings

Prosciutto-Wrapped Pork Tenderloins

Recipe by Damon Lee Fowler, featuring

Salt Table’s Southern Italian Grinder Blend

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!

Serves 6-8

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.

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.
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.
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

Suggested Seasonings

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:

1 thick slice firm, home-style bread
Whole milk
1 pound ground chuck beef
¼ cup finely minced yellow onion
Salt Table Southern Italian Grinder Blend
Olive oil or a blend of olive and vegetable oil

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

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.
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.
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.
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.
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

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.
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.

Suggested Seasonings

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

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.
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.
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

Suggested Seasonings

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:

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.
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.

Suggested Seasonings

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:

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.
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.
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.
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.

Suggested Seasonings

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:

4 small zucchini, each less than 6 inches long
Salt Table Southern Italian Grinder Blend, or River Street Cobblestone Blend, or Southern Herb Garden Blend.
3 tablespoons unsalted butter
¼ cup minced shallots or yellow onion
½ cup chopped prosciutto
1 cup fine soft breadcrumbs
½ cup freshly grated Parmigiano-Reggiano

HOW TO MAKE IT:

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.
Split them lengthwise and carefully scoop out centers, leaving a ¼-inch shell. Lightly season these with Southern Italian Blend. Roughly chop the pulp.
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.
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

Suggested Seasonings

This recipe also works well with River Street Cobblestone Blend, or Southern Herb Garden Blend.

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:

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. 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.
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.

Suggested Seasonings