Shrimp Dip gives any party a festive lift, and it’s especially nice to have for the holidays. Hostess City Southern Hospitality Blend is an ideal seasoning blend for shrimp and other shellfish, especially when it gets a little extra spicy lift from Ghost Pepper Sea Salt.
Makes about 2½-3 cups
1½ pounds small to medium shrimp
½ cup finely chopped scallion or other green onions
8 ounces cream cheese, softened
½ cup mayonnaise
Salt Table Hostess City Southern Hospitality Blend
Dash Salt Table Ghost Pepper Sea Salt
How to make it:
Bring 2 quarts water to a boil. Add the shrimp, cover, and as soon as they’re curled and pink (about 1 minute for small shrimp, 1½ minutes for medium), drain them into a colander and toss to help them cool. When they’re no longer hot, put them in the work bowl of a food processor fitted with the chopping blade. Add the scallions and pulse until they’re finely chopped.
Whip together the cream cheese and mayonnaise until smooth, then fold in the shrimp and scallions. Mix well, then season to taste with Southern Hospitality Blend and Ghost Pepper Sea Salt. Mix well, cover, and chill at least 1 hour to allow the flavors to blend.
This old Savannah holiday party favorite is so simple to make: just stir it together and bake until it’s heated through. It’s even easier with The Salt Table’s Dave’s House Salt, which is perfect with seafood. Other good pairings are The Salt Table’s Truffle Salt used together with Old Man River Blend or Tybee Island Coastal Blend.
1 8-ounce package cream cheese, softened
¼ cup mayonnaise
½ pound picked claw crabmeat
¼ cup minced scallion or other green onion
Dave’s House Salt or Old Man River Blend
Black Truffle Salt (only if using Old Man River Blend)
How to make it:
Position a rack in the center of the oven and preheat to 375° F. Whip the cream cheese and then blend in the mayonnaise until smooth. Fold in the crabmeat and onion and season well with Dave’s House Salt or with Old Man River Blend and Truffle Salt. Transfer it to a lightly buttered 1-quart baking dish or 8-inch gratin dish and smooth the top.
Bake until hot through, about 15-20 minutes. Serve it directly from the baking dish or transfer it to a chafing dish, offering crackers or toast rounds to go with it
Meatballs are a great hot appetizer, and can be varied by simmering them in just about any sauce. Here the sauce is based on the French classic beef stew a la bourguignon, but you can change it up by substituting barbecue, marinara, a Southeast-Asian-style spicy-sweet sauce, or even your favorite Stroganoff.
Dave’s House Salt, with its onion, garlic, porcini mushrooms, and spicy jalapeno, is a great blend for this, but you might also try a combination of Salt Table’s Porcini or Black Truffle Salt and Old Man River Blend, both in the meatballs and the sauce.
Makes about 48-50 small cocktail meatballs, serving 8-12
2 ounces (about 1 cup) finely chopped brown (crimini or baby bella) mushrooms
¼ cup flour
3 cups French Burgundy or Pinot Noir
2 cups beef broth
1 rounded tablespoon tomato paste
1 teaspoon dried or 1 tablespoon fresh thyme leaves
1 bay leaf
Salt Table’s Dave’s House Salt
How to make it:
Position a rack in the center of the oven and preheat it to 400° F. Put the bread in a mixing bowl and drizzle enough milk over it to saturate it. Let it soak for a minute, then squeeze it dry, discarding the milk. Crumble the bread back into the bowl. Crumble in the beef, season well with House Salt, and mix well.
Rub a large rimmed sheet pan with oil. Moisten your hands with water and form the meat into 1-inch balls, laying them on the prepared pan as you go with about ½-inch between them. When all the meatballs have been shaped and placed on the pan, put them in the center of the oven and bake until they’re nicely browned, about 20 minutes.
Meanwhile, make the sauce: put the bacon in a heavy-bottomed Dutch oven over medium heat. Cook, stirring often, until it’s browned and it’s fat is rendered. Add the onion and sauté until softened but not coloring, about 2 minutes. Then add the carrot and sauté 2 minutes more. Add the chopped mushrooms and sauté until they’re beginning to color, about 4 minutes.
Sprinkle the flour into the pan and stir until smooth. Slowly stir in the wine and bring it to a boil, stirring constantly. Then add the broth, bring it to a simmer and cook, stirring, until thickened. Stir in the tomato paste, thyme, and bay leaf, and season to taste with Dave’s House Salt. Bring it back to a simmer, and simmer about 5 minutes, stirring occasionally.
Add the meatballs to the sauce, bring it back to a boil, and adjust the heat to the slowest possible simmer. Simmer until the sauce is thickened and the meatballs are deeply infused with its flavor, about 1 hour. Remove and discard the bay leaf. They can be made ahead: cool, cover, and refrigerate them for up to 4 days. Reheat them gently over medium low heat. Serve from a chafing dish or slow-cooker set to “keep warm.”
Gooey, a bit messy, and loaded with calories (but so worth it!), hot cheese dip is always a crowd pleaser and the Salt Table’s Old Man River Blend really boosts the flavor without adding salt. Other great seasoning blend pairings for this dip are Dave’s House Salt, Hostess City Blend, and Savannah Spanish Moss Blend.
1 8-ounce package cream cheese, softened
6 ounces (1½ cups) extra sharp cheddar, grated
2 ounces (generous ½ cup) Parmigiano-Reggiano, grated
½ cup finely chopped scallion (about 3-4 small scallions)
The Salt Table’s Old Man River Blend
The Salt Table’s Fine Sea or Himalayan Pink Salt
Crackers, plain melba toast rounds or pita chips, or scoop-type corn chips
How to Make:
In a large mixing bowl, whip the cream cheese with a mixer at medium speed until fluffy. Set aside 1/3 cup of the cheddar and fold the remainder into the cream cheese. Fold in the Parmigiano and scallion. Season to taste with Old Man River Blend and mix well. Taste, and if it needs salt, add a little sea or Himalayan Pink salt as needed.
Transfer the mixture to an 8-inch gratin or small baking dish, smooth top, and sprinkle with the reserved cheddar. Cover and refrigerate until 30 minutes before baking.
3. When ready to serve, take the dip from refrigerator and put it on a rimmed baking sheet. Position rack in center of oven and preheat to 375° F. Bake the dip until it’s bubbly and lightly browned on top, about 20-25 minutes. Serve with crackers, melba toast rounds, pita chips, or sturdy scoop-type corn chips.
Variation: Three Cheese Ball. To make this into a cold cheese ball spread, put all the cheese into the mix, then cover the bowl and chill the cheese for 2-4 hours or until fairly firm. Scoop it onto a sheet of plastic wrap and shape it into a ball. Cover and refrigerate until you’re ready to serve it. Just before serving, unwrap the ball and roll it in chopped toasted pecans, chopped crisp bacon, or minced flat-leaf parsley. Put it on a serving plate and surround it with crackers, melba toast rounds, or plain pita chips.
Salt Table Leek, Chive, & Onion Dip and Seasoning Blend
Potted cheese, a blend of grated cheese, butter, whiskey, is an old way of keeping cheese in the house in the days before refrigeration. Modern recipes often call for chives and/or minced green onions, which do add flavor but shorten the shelf life. Salt Table’s Leek, Chive, and Onion Dip and Seasoning Blend lends the same fresh flavor without adding an element that will spoil quickly, which means it will keep for weeks, well-covered in the refrigerator.Ingred
Makes about 2 cups
8 ounces (½ pound) well-aged cheddar such as Kerrygold Reserve Irish cheddar or Cabot Seriously Sharp cheddar, grated
1 tablespoon (or more, to taste) Salt Table Leek, Chive, & Onion Seasoning and Dip Blend
Crackers or melba toast rounds, for serving
How to make it:
Combine the cheese, butter, and mustard in bowl of food processor and process until smooth. Or combine in mixing bowl and whip with electric mixer at medium-high speed until smooth.
Whip in the whiskey a tablespoon at a time. Then season well with Leek, Chive, and Onion Blend. Transfer it to crock, cover, and let sit at least 1 hour.
Taste and adjust the Seasoning Blend and let sit at least 30 minutes to allow the seasoning to meld. If not serving within another hour, cover and refrigerate until needed. Let warm to room temperature at least 30 minutes before serving as a spread with crackers or toast rounds.
This is perfect for holiday entertaining or to warm up a blustery night with the family. The Salt Table’s Savannah Summer Salt and Taco Seasoning simplify the flavorings and make putting it together a snap.
1 tablespoon olive or vegetable oil
1 pound ground beef chuck, preferably from grass-fed cattle
1-2 ripe tomatoes, cored, seeded, and chopped, optional
2-3 Jalapeno peppers stemmed, cored, seeded and diced, optional
HOW TO MAKE IT:
Warm the oil in a 10-inch skillet or sauté pan over medium heat. Crumble in the beef, raise the heat to medium-high, and sauté, tossing or stirring occasionally, until it has lost its raw, red color and is beginning to brown. Remove it from the pan and add the onion. Sauté until it is golden and softened, about 4 minutes.
Return the beef to the pan. Season well with Summer Salt and Taco Seasoning. Add the tomatoes, chili sauce, and broth and bring it to a simmer. Adjust the heat to a slow simmer and let it cook, stirring occasionally, until the sauce is thick and the beef is tender, about an hour—longer won’t hurt it.
When ready to serve, stir in the cheese and transfer to a warm serving dish, chafing dish, or slow cooker set on low. Garnish if liked with tomato and jalapeno peppers (or a milder pepper if you prefer) and serve with corn or tortilla chips. You may also offer the dip plain with tortilla chips and serve the cheese and optional garnishes on the side, to be added by each guest.
The Tybee Island Coast Grinder Blend is one of Carol’s award-winning blends and best selling blends for seafood of all types. This recipe features this versatile blend for the perfect appetizer. Serve it with crackers and chips and enjoy it at any picnic or backyard party.
1 6½-ounce can minced clams, drained but juice reserved
Hot sauce such as Tabasco or Louisiana Hot Sauce
1 lemon cut in half
1 tablespoon chopped flat-leaf parsley, plus more for garnish
Sturdy “scoop” style corn chips or ruffled potato chips
HOW TO MAKE:
Whip together the cream cheese and sour cream with a mixer at medium speed until smooth. Blend in 2 teaspoons Tybee Blend and 3 tablespoons of reserved clam juice. Blend in several dashes of Worcestershire and hot sauce and a teaspoon of lemon juice, and fold in the parsley. Let it sit for 10 minutes or so to allow the flavors to blend.
Taste and adjust the Tybee Blend, Worcestershire, hot sauce, lemon juice, and clam juice. It can be served right away, but will be better if chilled for a few hours to allow the flavors to blend. If you’ve chilled it, let it sit at room temperature at least 15 minutes before serving. Garnish with chopped parsley if liked and serve with “scoop” corn chips or ruffled potato chips.