Wagner Blend, One of Three Opera Blends

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Description

Look below for the recipes developed for this blend by Damon Lee Fowler!

 

The Wagner Blend is one of three bends developed especially for the Savannah VOICE Festival! We call it the “Opera Collection”. At least one dollar is donated to the Savannah Voice Festival for every bottle purchased in our shops or online at The Salt Table web site.

The Wagner Blend is the perfect spice blend with a touch of German Boldness!  Great on vegetables, meats, eggs, and starches.

Comes in a bottle with grinder top, 1.5 oz. (42g)

Ingredients:  Salt (from Halle, Germany), mixed peppercorns, onion, garlic, parsley, chili pepper, red pepper, cayenne, cumin, oregano

For more information about The Savannah Voice Festival and the other two other blends of the “Opera Collection”: Click HERE

 

 

Recipes

Wotan Lieb Schnitzel (Breaded Cutlets of Veal or Chicken)

Recipe by Damon Lee Fowler, featuring

Salt Table Wagner 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 Wagner 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 Wagner/Wotan Blend in a mill
  • 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 The Salt Table Wagner/Wotan Blend 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:

  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. 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.
  2. 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.
  3. 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.

Wagner Blend, One of Three Opera Blends

Valhalla Potato Salad

Recipe by Damon Lee Fowler, featuring

Salt Table Wagner 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 Wagner Blend, 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:

  1. 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.
  2. 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 Wagner Blend. Turn off the heat.
  3. 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.

Wagner Blend, One of Three Opera Blends

Fire Steaks Brünhilde

Recipe by Damon Lee Fowler, featuring

Salt Table Wagner 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 Wagner 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:

  1. Wrap meat in several layers of paper towel. Let sit 5 minutes. Unwrap and rub lightly with olive oil and generously with Wagner Blend. Set aside while getting the grill ready.
  2. 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).
  3. 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.

Wagner Blend, One of Three Opera Blends

Additional information

Opera Blends

Wagner Blend in Grinder Bottle, Opera Collection Gift Set

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