Savannah River Street Cobblestone Blend (and Recipe)

$8.95

See recipe below!

A grinder blend inspired by the cobbled streets that lined the Savannah River, welcoming imported herbs and salts from afar.

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Description

100% natural and 100% awesome.  Inspired from centuries of herbs shipped to the old warehouses along the Savannah River.  The River Street Cobblestone Blend combines flavorful mineral salt and a savory mix of herbs and spices that bring out the best in your favorite dishes, from pastas to eggs, to meats, and veggies.  It isn’t hot, but the jalapeno does provide a distinctive difference you will enjoy very much.

Comes in a re-usable grinder bottle.

Ingredients:  pink sea salt, minced onion, minced garlic, dried diced jalapeno, dried diced celery, cilantro, crushed red pepper flakes, parsley, rubbed basil, chives, oregano

See recipe below…

Recipes

Southern Italian Stuffed Zucchini


Recipe by Damon Lee Fowler, featuring

Salt Table Southern Italian Grinder Blend, or River Street Cobblestone Blend, or Southern Herb Garden Blend

Stuffed vegetables are popular with Italian cooks, particularly in Liguria, the coastal province that’s also known as the Italian Riviera. These are most often offered as an antipasto (appetizer), but they’re substantial enough to serve as a light main dish for lunch or supper. The Salt Table’s Southern Italian Grinder Blend is a perfect pairing with the flavors of this, but other great seasoning combinations are River Street Cobblestone Blend and Southern Herb Garden Blend.

Serves 4-8

 

INGREDIENTS:

 

HOW TO MAKE IT:

  1. Position a rack in the upper third of the oven and preheat to 375° F. Scrub the squash under cold running water. Put them in a wide, shallow, lidded pan and add just enough water to cover. Lift out the squash, cover the pan, and bring the water to a boil. Return the squash to the pan, cover, bring it back to a boil, then uncover, reduce the heat, and simmer until barely tender, about 10 minutes. Drain and let them cool enough to handle.
  2. Split them lengthwise and carefully scoop out centers, leaving a ¼-inch shell. Lightly season these with Southern Italian Blend. Roughly chop the pulp.
  3. Put the shallot and butter in pan over medium heat. Sauté, tossing occasionally, until softened, about 4 minutes. Add the zucchini pulp and cook until its liquid is evaporated. Add the prosciutto, toss until hot, and turn off heat. Stir in the crumbs and all but 3 tablespoons of the Parmigiano cheese. Season well with Southern Italian Blend and toss well to mix.
  4. Fill the zucchini shells with stuffing, mounding it on top, and put in a lightly buttered casserole, stuffing side up. Sprinkle with the remaining cheese and bake until hot through and tops are golden brown, about 20-30 minutes

 

Another awesome recipe below…

Seafood Stuffed Tomatoes

Recipe by Damon Lee Fowler, featuring

Tybee Island Coastal Blend (or River Street Cobblestone Blend, or Southern Herb Garden Blend)

Ripe tomatoes filled with local shrimp and crab and baked are an old Lowcountry-Savannah favorite in the summer, when all the ingredients are seasonal and at their most flavorful. They’re pretty simple to make, but even simpler with The Salt Table’s Tybee Island Coastal Grinder Blend. Other great seasonings for them are River Street Cobblestone Blend and Southern Herb Garden Blend.

 

Serves 4

  • 4 large ripe tomatoes
  • Kosher salt
  • ½ pound small to medium shrimp
  • ½ pound (1 tightly packed cup) picked crabmeat
  • 3 tablespoons unsalted butter, divided
  • ½ cup minced yellow onion (about half a medium onion)
  • 1 cup coarsely crushed cracker crumbs
  • Salt Table Tybee Island Coastal Grinder BlendRiver Street Cobblestone Blend or Southern Herb Garden Blend
  • ¼ cup fine cracker crumbs

HOW TO MAKE IT:

  1. Cut ¼-inch from the stem end of the tomatoes, scoop out and discard their seeds, and carefully scoop out the inner pulp with a sharp spoon or melon baller, leaving the outer walls of each tomato intact. Roughly chop the pulp. Lightly salt the shells and invert them over a colander for 30 minutes.
  2. Bring 2 quarts of water to a boil and add the shrimp. As soon as they’re curled and pink, about a minute or less, immediately drain them. Rinse them under cold running water, peel, and if they aren’t very small, cut them into 2 or 3 pieces. Pick over the crabmeat for bits of shell.
  3. Put 2 tablespoons butter and the onion in a sauté pan over medium heat and sauté, tossing, until the onion is translucent, about 4 minutes. Add the tomato pulp and cook until it is beginning to break down and its juices are thick, about 4 minutes. Turn off the heat and add the coarse cracker crumbs, crab, and shrimp and toss to mix. Season well Tybee Island Coastal Blend.
  4. Position a rack in the center of the oven and preheat it to 375° F. Bring a teakettle full of water to a rolling boil. Butter a 9-inch casserole. Pat the inside of the tomato shells dry and put them in the casserole, open side up. Divide the filling among them, mounding it on top.
  5. Wipe out the pan in which the filling was made and add the remaining tablespoon of butter. Melt it over low heat, add the fine crumbs, and toss until the butter is evenly absorbed. Turn off the heat and sprinkle the buttered crumbs over the tops of the tomatoes. Carefully pour boiling water around them until it comes not quite halfway up their sides. Bake until the tomatoes are barely cooked and the filling is hot through, about 20 minutes.

Gratin of New Potatoes with Spring Onions

 Recipe by Damon Lee Fowler, featuring

Salt Table Southern Springtime Salt and Herb Grinder 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 Southern Springtime Grinder 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 Southern Springtime Salt and Herb Grinder 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:

  1. 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.
  2. 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 Southern Springtime 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.
  3. 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.

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

Roasted Spring Root Vegetables

 Recipe by Damon Lee Fowler, featuring

Salt Table Southern Springtime Salt and Herb Grinder 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 Southern Springtime Grinder 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

Salt Table Southern Springtime Salt and Herb Grinder 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:

  1. 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.
  2. 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 Southern Springtime Blend. Roast 8 minutes, stir, turning potatoes cut side down, and roast, stirring occasionally, until tender and lightly browned, about 10-15 minutes more.
  3. Taste and adjust the Southern Springtime blend. Toss well and sprinkle with the optional parsley or other herbs, if using. Serve at once directly from the roasting pan.

 

* 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

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