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





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.

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



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



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


  1. Make the vinaigrette: chop the garlic fine and sprinkle with salt. Rub it to paste with a flat side of the knife. Scrape it into a mixing bowl. Whisk in vinegar and mustard. Slowly whisk in oil, a few drops at a time, until emulsified. Whisk in 1 teaspoon Good Grinder Blend and thyme. Set aside 10-15 minutes, then taste and adjust the seasonings. Put the beef in a glass or ceramic bowl. Drizzle vinaigrette over it, toss, then cover and refrigerate at least 2 hours or until needed.
  2. Make potato salad: Put 1 inch water in pot fitted with steamer insert and bring to rolling boil over medium high heat. Scrub potatoes under cold running water, slice 1/4-inch thick, and put in steamer insert. Cover and steam until just tender. Transfer to mixing bowl and while still hot sprinkle lightly with wine. Toss and let sit a few minutes. Sprinkle lightly with vinegar and season with Leek, Chive, and Onion Seasoning Blend. Toss and let cool. Drizzle with olive oil. Toss, taste, and adjust the vinegar, oil, and seasoning blend. Set aside until completely cooled.
  3. Line a platter with whole lettuce leaves. Tear the remaining leaves into bite-size pieces. Drizzle lightly with vinaigrette, toss and spread over the whole lettuce leaves. Add the scallions to the marinated beef, toss, and spread it over the center of the platter.
  4. Arrange the potato salad around the beef in several mounds. Toss the tomatoes with a spoonful of vinaigrette and arrange them between the potatoes. Scatter the capers over the beef, potato salad, and tomatoes. Arrange the wedges of egg around the beef and drizzle them with vinaigrette. Sprinkle Roquefort cheese over the salad to taste and finish with a sprinkling of parsley. Serve at once, passing the remaining vinaigrette separately.

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


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


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

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

Linguine with Mussels

 Recipe by Damon Lee Fowler, featuring

Salt Table’s All Round Good Grinder Blend

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

Serves 4


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


How to make it:

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

Penne with Ham and Tomatoes

 Recipe by Damon Lee Fowler, featuring

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


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


Serves 4-6


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


How to make it:

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

Baked Fish with Potatoes and Onions

 Recipe by Damon Lee Fowler, featuring

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

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

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

Serves 4

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

How To Make It:

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



Baked Fish with Lemon and Crumbs

 Recipe by Damon Lee Fowler, featuring

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

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

Serves 4


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


How to Make It:

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


Homemade Dry Breadcrumbs

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

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



Baked Fish Fillets with Orange-Ginger Sherry Butter

 Recipe by Damon Lee Fowler, featuring

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

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

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

Serves 4

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


How to Make It:

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




Spring Leeks Au Gratin

Recipe by Damon Lee Fowler, featuring

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

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

Serves 4

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



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


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


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