What a fun way to flavor up the heat level on all of your favorite summer dishes! Savannah Sizzle packs a punch of flavor, then comes the spicy bite. Savannah Sizzle Seasoning Salt is a must have for anyone who plans to spend weekends out on the grill, or just likes a little spicy kick to barbecues or fried foods. You can even dash this seasoning onto your favorite ballpark favorites such as burgers, hot dogs, fries, or popcorn and will have your mouth watering for more! It’s great on veggies and adds an extra touch to your potato and macaroni salads. Enjoy!
Ingredients: Extra fine French grey sea salt, brown chipotle powder, cayenne powder, ancho chili powder, paprika, garlic, onion, natural sugar cane, black pepper, habanero powder, cumin, celery seed
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.
- 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.
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.
- 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.
#1 Salt Table All Round Good Grinder Blend is the best all purpose seasoning blend
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