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Recipe by Damon Lee Fowler, featuring Salt Table Carmen Blend A terrific tapas (the Spanish “small bites” served in bars and sidewalk cafés), these are also a fine main dish and so easy to season using The Salt Table’s Carmen Blend. Serve in individual dishes or in a chafing dish, letting guests help themselves. As…
Recipe by Damon Lee Fowler, featuring Salt Table Carmen Blend Marinated Crab Salad Carmen Blend marries well with just about any fish, seafood and fresh produce. You can substitute or add to the crab if you like: flaked cooked fish such as snapper, or cooked small shrimp, bay scallops, squid, and/or octopus cut into very…
Recipe by Damon Lee Fowler, featuring Salt Table Southern Italian Blend “Chanterelle” is French for “little singers,” presumably because these delicate mushrooms look a bit like a singer’s open mouth. Simply sautéed in butter and seasoned lightly with The Salt Table Southern Italian Blend, they’re tossed with egg pasta noodles from Verdi’s home town of…
Recipe by Damon Lee Fowler, featuring Salt Table Southern Italian Blend This be served alone as a main dish or appetizer, with crusty bread for sopping the juice, or as a sauce for linguine or fettuccine. The Salt Table Southern Italian Blend makes the seasoning a snap. If you use it as a pasta sauce,…
Recipe by Damon Lee Fowler, featuring Salt Table’s Southern Italian Blend In this classic pasta dish from Giuseppe Verdi’s home town (Parma), the name isn’t a reference to the famed opera composer but to the actual color of the noodles. (If Verdi had been born in England, his name would’ve been “Joe Green. Never mind.)…
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…
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…
Recipe by Damon Lee Fowler, featuring Salt Table Hostess City Southern Hospitality 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 Hostess City Southern Hospitality Blend are the perfect…
Recipe by Damon Lee Fowler, featuring Salt Table Hostess City Southern Hospitality Blend The herb blend in The Salt Table’s Hostess City Southern Hospitality Blend, enhanced with lemon essence and sea salt, is ideal for most any fish but is especially compatible with spring salmon. Roasting in a hot oven is a simple way to cook fish…
Recipe by Damon Lee Fowler, featuring Salt Table Hostess City Southern Hospitality 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 Hostess City Southern Hospitality Blend is an ideal pairing for new potatoes and pairs well with Parmigiano-Reggiano cheese and…