For hours & directions, see bottom of page
• Savannah's Historic District Shop
• Jekyll Island, GA
• Pooler GA, Factory Shop
• 2 Shops - Savannah Hilton Head Airport
• 24/7 Online Orders
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, squeeze in lemon juice to taste after tossing the shrimp with the pasta. It should not be served with cheese.
Serves 4 as a main dish, 6-8 as an appetizer
INGREDIENTS:
1¼ pounds medium to large shrimp
½ cup extra virgin olive oil
2 large cloves garlic, lightly crushed, peeled, and minced
2 finely chopped anchovy filets or about 2 teaspoons anchovy paste
Peel the shrimp and pat them dry. Put the oil and garlic in a large, heavy-bottomed skillet or frying pan over medium-high heat. Sauté until fragrant but not colored, about 5-10 seconds after it begins to sizzle. Add the anchovy paste and stir until it dissolves into the oil.
Deglaze the pan with vermouth, bring it to a boil, and cook, stirring, until it’s reduced by 2/3 and syrupy. Add the shrimp and season liberally with Salt Table Southern Italian Blend. Toss until just curled and pink, about 1 minute. Add the parsley, if using, and, toss until the shrimp are just cooked through, about a minute longer, depending on their size.
Turn them out onto a platter and serve warm or at room temperature with lemon wedges.
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.) The sauce is exquisitely simple, being nothing but good butter, Parmigiano-Reggiano cheese, and The Salt Table’s Southern Italian Blend.
Serves 4
INGREDIENTS:
Salt Table fine sea salt
12 ounces green tagliatelle or fettucine pasta noodles
5 tablespoons unsalted butter, softened
About 2 teaspoons The Salt Table’s Southern Italian Blend, freshly ground
1 cup freshly grated Parmigiano-Reggiano cheese
How to Make It:
Bring 4 quarts of water to a rolling boil in a heavy-bottomed 6-8-quart pot. Slowly stir in a small handful of salt and the pasta. Cook, stirring occasionally, until al dente, about 1-2 minutes for fresh pasta, 4-6 minutes for dried pasta. While the pasta cooks, mix the butter and 1 rounded teaspoon of Salt Table’s Southern Italian Blend in a large, wide bowl.
When the pasta is ready, reserve a few spoonfuls of its cooking water and lightly drain it. Add the pasta to the bowl with the butter and Salt Table’s Southern Italian Blendd= and toss well. If it seems a bit dry, add a spoonful or two of the reserved cooking water. Add ¼ cup cheese, toss well, and add another ¼ cup cheese. Taste and add Salt Table’s Southern Italian Blend as needed. Toss and serve with the remaining cheese passed separately.
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 on both sides.
Salt Table Hostess City Southern Hospitality Blend or use another great Salt Table blend noted below
¼ cup (4 tablespoons) extra virgin olive oil
About 1- 1½ cups freshly grated Parmigiano-Reggiano cheese, optional
8 poached eggs (recipe follows)
HOW TO MAKE IT:
If using fresh spinach, wash it in several changes of water and remove any tough stems. Put it into a lidded skillet with the water that’s clinging to it, cover, and cook over medium high heat until just wilted. Drain, cool enough to handle, and squeeze out excess moisture. If using frozen spinach, omit the preliminary cooking and squeeze out any excess moisture.
Heat the sauce over medium low heat. If liked, season it lightly with Hostess City Southern Hospitality blend. Keep it warm. Put the oil in a skillet over medium high heat. Add the spinach and season lightly with Hostess City Southern Hospitality blend. Sauté, tossing often, until it’s hot through, tender, and dry, about 2 minutes. Turn off the heat. Mix in ½ cup Parmigiano or more, to taste, taste adjust the seasoning.
Divide the spinach among 4 warm plates. Top each serving with 2 eggs and grind a little Hostess City Southern Hospitality blend over each egg. Spoon the tomato sauce evenly over the eggs and lightly sprinkle with cheese. Serve at once with more cheese passed separately.
1-2 tablespoons distilled white or white wine vinegar
2-4 large eggs
Optional for serving: salt, whole pepper in a mill, softened butter and/or Sauce Hollandaise (see recipe)
If you’re planning to make the eggs ahead, prepare a large basin of ice water. Put at least 2 and up to 4 inches of water in a deep, lidded saucepan. Turn on the heat to high, cover, and bring the water to a boil, then add the vinegar and reduce the heat so that it bubbles steadily but isn’t boiling hard. One at a time, break each egg into shallow bowl and slip into pan at point where water is bubbling. Let it settle and gently turn it to help egg form oval. Add up to 3 more eggs in the same way.
When all the eggs are in pan, let them simmer until their whites are set and yolks are still quite soft, about 1½ to 2 minutes. Remove them with slotted spoon, let them drain thoroughly, and trim any loose tendrils of egg white. Serve immediately while still warm.
If you’re making the eggs ahead, immediately slip them into the ice water bath until they’re chilled. Store them in cold water until needed (refrigerated if holding more than a couple of hours). To reheat them, drain and drop into large pan with at least 1½ inches simmering water and heat until warmed through, about ½-to-1 minute. Serve warm.
The 1950s and 60s classic Chicken Spaghetti could be quite involved since the chicken, sauce, and spaghetti all cook separately and are then assembled. This is a streamlined take on the idea that goes together in minutes thanks to The Salt Table’s Pride Blend and market rotisserie chicken. The pasta bakes in the same big skillet in which you’ve made the sauce.
This is also very nice made with penne or rotini (short fusilli).
Serves 4-5
Ingredients:
½ pound (1 8-ounce package) small brown (crimini) mushrooms
3 tablespoons olive oil
1 medium yellow onion, split, peeled, and diced small
2 cloves garlic, lightly crushed, peeled, and minced
2 teaspoons dried oregano or 1 tablespoon chopped fresh oregano
About 2 teaspoons Salt Table Pride Blend, to taste
½ cup dry vermouth
1 24-ounce jar marinara sauce
½ cup chicken broth
3 cups shredded rotisserie chicken (boned and skinned) or other cooked chicken Salt Table sea salt
12 ounces (¾ of a 1-pound box) spaghetti
1 cup whole milk ricotta
½ pound (8 ounces) shredded fresh mozzarella
½ cup freshly grated Parmigiano Reggiano
How to Make It:
Put 4 quarts water on to boil in 6 quart pot over high heat. Position a rack in the center of the oven and preheat to 350° F. Wipe the mushrooms clean with dry paper towel and slice them.
Put the olive oil and onion in an oven-safe deep, 12-inch skillet or 3-quart braising pan over medium heat. Sauté until translucent and pale gold, about 4 minutes. Add the mushrooms and sauté until firm and beginning to color, about 4 minutes. Add the garlic and oregano and season to taste with Pride Blend. Add the vermouth and bring it to a boil, stirring to loosen any cooking residue. Stir in the marinara and broth and bring to a simmer. Add the chicken, bring it back to a simmer, and lower the heat. Simmer about five minutes to blend the flavors. Turn off the heat.
When the water is boiling, add a small handful of salt and stir in spaghetti. Cook, stirring often, until slightly less than al dente. Drain and add to sauce, tossing until evenly coated. Turn off heat and stir 1 cup ricotta and 2/3 of the mozzarella. Gently toss to mix, taste, and adjust the Pride Blend as needed. Smooth the top and sprinkle the with remaining mozzarella and the Parmigiano-Reggiano evenly over it.
Bake in the center of the oven until bubbly and lightly browned, about 25-30 minutes. Let it settle for 10 minutes before serving it directly from the pan.
Salt Table’s All Round Good Grinder Blend (or Southern Italian Blend)
Adapted from my book Ham: A Savor the South® Cookbook, this hearty sauce is simplified by seasoning it with All Round Good Grinder Blend. Southern Italian Blend would be another excellent seasoning as would Cobblestone Blend. I serve it as a main dish followed by a simple mixed green salad.
Serves 4-6
INGREDIENTS:
3 tablespoons unsalted butter or 1½ tablespoons butter and 1½ tablespoons olive oil
1 cup small-diced cooked ham
1 medium yellow onion, split lengthwise, peeled, and diced small
1 pound penne or other short, tubular pasta or short fusilli (rotini)
1 cup freshly grated Parmigiano-Reggiano cheese
How to make it:
Heat the butter (or butter and oil) in a large (3 quart) sauté pan over medium heat until hot and bubbly. Add the ham and sauté until it’s beginning to color on the edges. Add the onion and sauté until golden, about 3-5 minutes. Add the garlic and rosemary (if using) and toss until fragrant, about half a minute. Season well with Good Grinder Blend.
Pour in the wine and bring to a boil, stirring and scraping the bottom of the pan to release any browned cooking residue. Let it boil until it is mostly evaporated, about 3 minutes. Stir in the tomatoes, bring it to a boil, and reduce the heat to a steady simmer. Simmer, stirring every now and again, until the sauce is thick, about 20 minutes. Taste and adjust the Good Grinder Blend and turn off the heat.
Meanwhile, bring 4 quarts water to a rolling boil in a 6-8 quart pot. Toss in at least 1 rounded tablespoon Halle or Himalayan Pink salt, stir, and stir in the pasta. Cook until al dente (firm to the bite, but cooked all the way through and not pasty at the center). When the pasta is almost done, gently reheat the sauce over medium low heat.
When the pasta is ready, drain it quickly, being careful not to over-drain it, and immediately toss it with the sauce. Sprinkle ½ cup of the cheese over it, toss well, and serve immediately, passing the remaining cheese separately.
The Salt Table’s All Round Good Grinder Blend is, as its name suggests, great with almost anything, and is very nice with seafood. It’s a great shortcut to flavor in this classic pasta sauce. Other Salt Table blends that would also be great in this sauce are Pride Blend, Southern Italian Blend, and Tybee Island Coastal Blend.
2 tablespoons freshly-grated Parmigiano Reggiano, plus ½ cup for serving
How to make it:
Scrub mussels under cold running water. Cover with cold water and let soak a few minutes. Bring 4 quarts of water to a rapid boil.
Meanwhile, put the oil and shallot in a 3-quart saucepan and sauté over medium high heat until it’s colored pale gold, tossing often. Add the garlic and hot pepper sauté ½ minute. Add the wine and 2 teaspoons of Pride Blend, bring to boil, and simmer 2-3 minutes. Drain and add mussels. Cover and cook until the mussels pop open, removing them to bowl as they open.
When all the mussels are opened, adjust the heat to medium. Shuck the mussels, discarding their shells, and add their accumulated juices to the pan. Boil the cooking liquid until it has evaporated by half. Turn off the heat.
When the pot of water is boiling, stir in a small handful of salt and the pasta. Cook, stirring occasionally, until al dente, using the package directions as rough guide. When pasta is almost done, reheat sauce over medium heat and when bubbling add mussels. Gently toss until hot through. Taste and adjust the Pride Blend and turn off heat.
When the pasta is done, immediately drain and transfer it to a warm bowl. Add the sauce, butter, cheese and parsley (if using) and toss well. Serve immediately, passing more cheese separately.
(Salt Table blends that are also great with this asparagus recipe are Leek, Chive, and Onion Seasoning and Dip Blend and Tybee Island Coastal Blend.)
One of the great dishes of spring’s table in Parma, Italy, is fresh, fat asparagus, layered with butter and cheese and baked until the cheese is just barely golden. The Salt Table’s Shamrock Dust really brings out the fresh spring flavor in this classic dish.
Cut off about an inch of the asparagus stem base and stand it in a vase or bowl of cold water for at least half an hour. Peel the tough parts of the stem with a vegetable peeler and drop them into a basin with cold water. Leave the asparagus in the water until you are ready to cook it, but for no more than 2 hours.
Bring 2 inches of water to a boil in a large, deep skillet and prepare a basin of ice water. Add about a tablespoon of salt to the boiling water and slip in the asparagus. Cook 1-2 minutes, then immediately drain and drop into the ice water until cold. Drain and pat dry. This can be done up to 2 days ahead.
Half an hour before serving, position a rack in the center of the oven and preheat to 450° F. Butter a 3-quart casserole or gratin dish. Layer the asparagus with a sprinkling of Shamrock Dust, melted butter, and a little Parmigiano, overlapping slightly. Sprinkle the remaining cheese over the top and bake until golden brown, about 10-15 minutes.
Bacon makes everything better, but it can be messy and too much of it isn’t great for our arteries. Fortunately, The Salt Table has Smoked Bacon Sea Salt lends that bacon flavor without the fuss and cholesterol!
Serves 4
INGREDIENTS:
1 pound haricots verts (small, slender green beans)
Salt
3 tablespoons unsalted butter
2 medium yellow onions, trimmed, split lengthwise, peeled, and thinly sliced
Put 1-2 inches of water in a wide, deep lidded skillet. Cover and bring to a boil over high heat. Meanwhile, trim the stem end of the beans and, if needed, string them. Rinse well under cold running water and drain. When the water is boiling, uncover the pan and add a rounded tablespoon of salt to the water, then carefully add the beans. Cover and bring it back to a boil. Uncover and cook, stirring occasionally, until the beans are crisp-tender but still bright green, about 5-6 minutes.
Drain the beans into a colander and rinse them thoroughly under cold running water to arrest the cooking. Set them aside. Wipe out the pan in which the beans cooked and put in the butter and onions. Return it to medium heat and sauté the onions, stirring and tossing often, until they’re a rich golden color. Return the beans to the pan and season liberally with Smoked Bacon Salt and pepper. Continue sautéing, tossing often, until the beans are done to your taste, about 2 minutes longer. Turn them out into a serving dish, sprinkle with parsley if liked, and serve hot.
with Salt Table’s Wild Porcini Mushroom Salt, Peppercorn Medley andHerbes de Provence
The Salt Table’s Wild Porcini Mushroom Salt infuses this stew with deep mushroom flavor without the trouble of reconstituting dried porcini mushrooms and straining their soaking liquid to remove the sand. The Salt Table’s Herbes de Provence provides nicely balanced Provencal flavor without having a host of different condiments and herbs.
Serves 6
INGREDIENTS:
3½ pounds boneless pork shoulder (Boston butt), trimmed well and cut into 2-inch pieces
1 large yellow onion, trimmed, split lengthwise, peeled, and diced small
1 large or 2 medium cloves garlic, lightly crushed, peeled, and minced
3 tablespoons all-purpose flour
1 cup dry white wine
About 1-to-1½ cups beef broth
1 recipe Sautéed Mushrooms with Porcini Salt (recipe follows)
2 tablespoons finely minced flat-leaf parsley
HOW TO MAKE:
Wrap the pork in several layers of paper towels and pat dry. Put the oil and butter in a large, deep skillet over medium high heat. Add enough pork to the pan to fill it without crowding and brown it well on all sides. Remove it to the slow cooker, and repeat with the remaining meat. When all the meat is browned, season it well with Porcini Salt and Pepper Medley and sprinkle the Herbes de Provence evenly over it.
Adjust the heat to medium, spoon off all but 2-3 tablespoons of the fat from the pan and add the onion. Sauté until softened and golden brown at the edges, about 5 minutes. Add the garlic and toss until fragrant, about half a minute longer. Sprinkle in the flour and stir until smooth and bubbly. Slowly add the wine, stirring constantly, and bring it to a simmer, then stir in 1 cup of the broth. Bring it back to a simmer, stirring constantly, and cook until it’s lightly thickened, then pour it evenly over the pork in the slow cooker.
Add enough broth to barely cover the meat, cover the cooker, and turn the setting to high. Let it heat until it’s bubbly, about 30 minutes, then reduce the setting to low and cook until the pork is fork tender, about 4-6 hours.
The stew can be prepared to this point up to four days ahead. Let it cool completely, transfer it to a storage container, cover tightly, and refrigerate. Reheat it gently in a heavy-bottomed pot over medium-low heat, thinning the sauce, if it’s too thick, with a few spoonfuls of water.
Prepare the Sautéed Mushrooms, immediately fold them into the stew, and serve hot, garnished with parsley and accompanied by crusty bread.
1 tablespoon finely minced flat leaf parsley, optional (for garnishing if used as a side dish)
HOW TO MAKE:
Wipe the mushrooms clean with a dry paper towel and thickly slice them. Put the oil and butter in a deep skillet or sauté pan and turn on the heat to medium. When the butter is melted and the fat is quite hot, add the mushrooms, rapidly tossing. Raise the heat to medium high.
Sauté, tossing often, until the mushrooms are beginning to color on the edges. Season well with Porcini Salt, toss, and cook half a minute longer. Turn off the heat. Taste and correct the salt. If serving as a separate side dish, sprinkle with parsley and serve hot. If using in Pork Provencal, immediately add it to the stew.
Salt Table Savannah Summer Salt Seasoning, Chipotle Chili Powder, andFine Himalayan Pink Salt
Fish Tacos have long been a specialty of the Mexican resorts on the Baja Peninsula, and in recent years have become a summer favorite in The United States, especially in the balmy, humid South. Savannah Summer Seasoning Salt gives them a nice southern zip.
½ medium Vidalia Sweet Onion, peeled and thinly sliced
1 medium avocado, halved, pitted, peeled, and cut into bite-sized dice
HOW TO MAKE
To make the lime cream, blend together the mayonnaise and sour cream or yogurt. With a microplane grater, grate the zest from 1 lime into the sauce then grate half the garlic clove into it. Set aside the other half of the clove for another use. Blend in 1 tablespoon of lime juice and 1 tablespoon of cilantro or oregano. Season it to taste with chipotle powder and pink salt (if needed). Taste and adjust lime juice. Let stand 15 minutes, then taste and adjust seasonings.
Cut remaining limes into wedges. Cut the fish into bite-sized cubes. Sprinkle it generously with about a tablespoon (or to taste) of Summer Salt and gently toss to coat. Warm the oil in a large non-stick or seasoned iron skillet or sauté pan over medium heat. Add the fish and raise heat to medium-high. Sauté, gently tossing occasionally, until the fish is just cooked through, about 3-4 minutes. Remove it from the heat.
Meanwhile, warm a griddle or a large non-stick pan over medium-low heat. When the fish is ready, lay a tortilla on the griddle and let it get hot, turning it once (about half a minute) and remove it to serving plate. Spoon 1/8 of the fish down center and top it with tomato, lettuce, onion, and avocado. Lightly sprinkle with Summer Salt, drizzle with a spoonful of lime cream, and sprinkle on a little of the remaining chopped cilantro.
There are two options for presenting them: you may simply leave them open-faced and let your guests roll them up themselves, or roll them first as follows: 1/4 of tortilla at the bottom over edge of filling, then fold the left side all way over. Roll the taco over on itself to fully wrap the tortilla around its filling in a neat package. Serve immediately with lime wedges on the side.
Recipe by Damon Lee Fowler, featuring 
