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

$6.45$16.95

We’re proud to say that The Salt Table All Round Good Grinder Blend is the best all purpose seasoning blend. The “All Round Good Grinder Blend” launched the Salt table brand and the concept of a “salt store”. Our loyal fans claimed it is “The best all purpose seasoning blend” ever made. Soon after Carol sent the blend out as a Christmas present for the first time our friends demanded more as soon as they ran out. The facts speak for themselves. We have sold many tens of thousands every year since opening on July 4th 2011. Bottles are shipped to every state and the All Round Good Grinder Blend is enjoyed around the world.

 

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Description

Born on the 4th of July, The Salt Table All Round Good Grinder Blend is the best all purpose seasoning blend

Recipes and a special is video are below: Scroll Down for both!

All ‘Round Good Grinder Blend sm is a proprietary blend of Himalayan Salt, peppercorns, garlic, onion, parsley, cayenne pepper, crushed red pepper, chili powder, cumin, oregano, and other flavors.

This amazing seasoning blend is good on just about everything! On steaks, as a rub with olive oil … Mix directly into hamburger for the best burgers you have ever had … on eggs, veggies, fresh salads … you name it. You won’t be disappointed … and, your guests will think you are a food magician! That’s because The Salt Table All Round Good Grinder Blend is the best all purpose seasoning blend

 


Quick and Easy Tips for Quick and Flavorful Dishes for one or a family…

All Round Good Grinder Blend
  • Grind on fried eggs, fry as usual
  • Knead the grind INTO the hamburger meat, let sit for 20 minutes, then make into patties and put on the grill
  • Slice brussel sprouts in half, grind liberally, toss, add olive oil, lay flat in baking pan and roast
  • Slice fresh tomatoes, arrange on plate, grind liberally, drizzle with olive oil

Scroll Down for Video about Salt Table’s Famous All ‘Round Good Grinder Blend. Learn why The Salt Table All Round Good Grinder Blend is the best all purpose seasoning blend

 

Recipes

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

Recipe by Damon Lee Fowler, featuring

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

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

 

 

Serves 4

Ingredients:

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

How to make it:

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

Savannah Shamrock Dust

Savannah River Street Cobblestone Blend (and Recipe)

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

 

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

Recipe by Damon Lee Fowler, featuring

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

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

 

Serves 4

Ingredients:

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

How to make it:

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

Savannah Spanish Moss Blend

Savannah River Street Cobblestone Blend (and Recipe)

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

Southern Italian Grinder Blend

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

Recipe by Damon Lee Fowler, featuring

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

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

 

Serves 2

 

Ingredients:

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

How to make it:

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

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

 

Savannah River Street Cobblestone Blend (and Recipe)

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

Southern Italian Grinder Blend

Savannah Sizzle Seasoning & Rub

 

 

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

Recipe by Damon Lee Fowler, featuring

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

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

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

Serves 2

 

Ingredients:

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

How to make it:

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

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

 

Southern Italian Grinder Blend

Savannah Spanish Moss Blend

Savannah River Street Cobblestone Blend (and Recipe)

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

Savannah Sizzle Seasoning & Rub

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

Recipe by Damon Lee Fowler, featuring

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

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

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

 

Serves 6

Ingredients:

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

How to make it:

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

Savannah River Street Cobblestone Blend (and Recipe)

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

Savannah Spanish Moss Blend

 

 

Southern Herb Garden Baked Beans

Recipe by Damon Lee Fowler, featuring

Salt Table Hostess City Southern Hospitality Blend

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

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

Serves 6-8

Ingredients:

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

How to make it:

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

 

* NEW! Hostess City Southern Hospitality Blend

Southern Herb Garden Grinder Blend

Southern Italian Grinder Blend

* NEW! Southern Springtime Salt and Herb Grinder Blend

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

Ground Beef and Macaroni Casserole

Recipe by Damon Lee Fowler, featuring

Salt Table Southern Spring Blend or Southern Herb Blend

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

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

Serves 4

Ingredients:

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

How to Make it:

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

 

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

* NEW! Southern Springtime Salt and Herb Grinder Blend

Southern Herb Garden Grinder Blend

Southern Italian Grinder Blend

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

Savannah River Street Cobblestone Blend (and Recipe)

Ground Beef and Potato Casserole

Recipe by Damon Lee Fowler, featuring

The Salt Table’s Hostess City Southern Hospitality Blend

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

Serves 4

Ingredients:

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

How to make it:

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

* NEW! Hostess City Southern Hospitality Blend

Savannah River Street Cobblestone Blend (and Recipe)

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

Southern Italian Grinder Blend

Southern Herb Garden Grinder Blend

 

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:

  1. 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.
  2. 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.
  3. 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)

  1. 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.
  2. 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.
  3. 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.

* NEW! Hostess City Southern Hospitality Blend

Southern Italian Grinder Blend

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:

  1. 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.
  2. 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).
  3. 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.
  4. 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.

* NEW! Hostess City Southern Hospitality Blend

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

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