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Salt Table Seasoning Blends: River Street Cobblestone Blend, Savannah Spanish Moss Blend, and All Round Good Grinder
This is a versatile recipe that varies simply by changing the Salt Table Seasoning and liquid. River Street Cobblestone Blend, Savannah Spanish Moss Blend, and All Round Good Grinder all pair well with it, but Savannah Sizzlin’ Blend gives it a heartier, spicier flavor that’s perfect for fall and winter.
You’ll need at least a 3-1/2-to-4-quart slow cooker for this.
Serves 6
Ingredients:
2½ pounds boneless beef chuck roast
Salt Table Seasoning Blend: River Street Cobblestone Blend, Savannah Spanish Moss Blend, or All Round Good Grinder
5 small yellow onions
2-3 tablespoons canola, olive, or other vegetable oil
1 cup beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 14-ounce can diced fire-roasted tomatoes with their juice
5-6 medium carrots, washed, peeled, and cut into 1-inch lengths
4 ribs celery, washed, strung, and cut into 1-inch lengths
Trim and cut the beef into 1½-inch cubes. Dry well with paper towels. Trim, split lengthwise, peel, and cut 1 onion into small dice. Quarter the remaining onions.
Film the bottom of a heavy skillet with oil and put it over medium heat. When it’s hot but not smoking, lightly season the meat with the Seasoning Blend of your choice and put enough in the skillet to fill it without crowding (you may have to do this in batches). Raise the heat to medium high and brown it well on all sides, about 5 minutes. Transfer the beef to a 3½-quart slow cooker.
Add the diced onion to skillet and sauté until golden, about 3-4 minutes. Deglaze the pan with broth, stirring and scraping the bottom to release any cooking residue, add the tomato paste, and stir until dissolved and smooth. Add this to the slow cooker with a few dashes of Worcestershire. Add the tomatoes, then the carrots and celery around the edges and scatter the quartered onions over the tomatoes. Season liberally with Seasoning Blend. Cover and set the slow cooker to high.
Cook on high 1 hour. Scrub the potatoes under cold running water and if desired, peel; cut into 1-inch chunks. Spread them over the top of the food in the cooker, sprinkle on more Seasoning Blend, cover, and cook until bubbling again, about half an hour. Change the setting to low and cook 5-6 hours, or leave on high and cook about 4 hours longer, or until the beef is fork tender.
To serve, stir in 2 tablespoons parsley, then ladle the stew into individual bowls or soup plates and sprinkle each with a little more parsley. Serve with crusty bread.
Slow-cooker stews are a great way to meet that fall craving for heartier flavors without overheating us in our still-warm kitchens. The Salt Table’s seasoning blends, particularly River Street Cobblestone blend, are a fine shortcut to great flavor in those stews. Other great blends for this stew are Savannah Spanish Moss Blend, Southern Italian Blend, and, of course, All Round Good Grinder Blend.
You’ll need a 3½-quart slow cooker for this.
Serves 4-6
Ingredients:
2 pounds boneless, skinless chicken breasts or 1 pound with 1 pound boneless, skinned chicken thighs
Salt Table River Street Cobblestone Blend
2-3 tablespoons canola, olive, or other vegetable oil
½ cup dry white vermouth
1 large yellow onion, peeled and diced large
1 14-ounce can diced fire-roasted tomatoes
3 medium ribs celery, washed, strung, and cut in 1-inch lengths
5 medium carrots, washed, peeled, and cut in 1-inch lengths
3 large red-skinned or gold potatoes, scrubbed and cut in 1-inch cubes
Trim and cut the chicken into 1-inch cubes. Season it well with Cobblestone Blend. Film a heavy skillet with oil and warm it over medium heat. When it’s hot, add the chicken and brown it on all sides, about 3 minutes. Transfer the chicken to a 3½-quart slow cooker. Deglaze the skillet with vermouth, stirring and scraping to get up any cooking residue, and pour it over the chicken.
Scatter the onion over the chicken and add the tomatoes on top of them. Add the carrots and celery around edges and the potatoes to the center. Pour in the broth and season liberally with Cobblestone Blend.
Cover and cook on high 1 hour, then low for 5-6 hours longer or cook the entire time on high for 4-5 hours, or until the chicken and vegetables are tender.
Just before serving, stir in 2 tablespoons of parsley and ladle the stew into individual soup plates or bowls. Sprinkle each serving with a little more parsley and serve with crusty bread.
This is my own version of “pasta e fagioli,” a perennially popular thick Italian soup. The seasoning is simple and easy with Salt Table’s Southern Italian Blend, but it would also be good made with River Street Cobblestone or Savannah Spanish Moss Blends.
Serves 6-8
Ingredients:
3 tablespoons olive oil
1 pound ground chuck
Salt Table’s Southern Italian Blend, River Street Cobblestone Blend, or Savannah Spanish Moss Blend
1 medium yellow onion, peeled and chopped
1 large rib celery, strung and chopped
1 large carrot, peeled and chopped
3 tablespoons tomato paste
6 cups homemade meat broth or 2 cups beef broth, 2 cups chicken broth, and 2 cups water
4 cups cooked cranberry or pinto beans, drained
8 ounces ditalini or small elbow macaroni
2 tablespoons chopped flat-leaf parsley
Freshly grated Parmigiano-Reggiano
How to Make it:
Put the oil in a large (at least 4 quart) heavy-bottomed pot over medium heat. When it’s hot but not smoking, add the beef and brown it lightly, crumbling with fork or spatula. Remove the beef with a slotted spoon and season it liberally with Southern Italian Blend. Add the onion to the pan and sauté until translucent, about 4 minutes, then add the celery and carrot and sauté until they’re softened and the onion is pale gold, about 4 minutes more.
Return the meat to the pot and stir in the tomato paste and broth. Raise the heat and bring it to simmer, then adjust the heat and simmer gently 20 minutes. Raise the heat once more and add the beans, season well with Southern Italian blend, and bring back to simmer. Adjust heat and simmer 10-15 minutes longer. Taste and adjust the seasoning blend, adding slightly more than you think it will need since the pasta will somewhat dilute the seasoning.
Stir in the pasta and cook, stirring occasionally, until al dente, using the package directions as rough guide for time. Stir in the parsley and serve with cheese passed separately.
Salt Table Savannah Style Hickory Smoked Beef Rub and Southern Herb Garden Blends
Summer may be the season for grilling steaks outdoors, but in Savannah, when the heat and humidity of mid-summer are at their peak, it’s often too uncomfortable outside to even think of standing over a hot grill. That’s when pan-broiling becomes the perfect answer, especially with The Salt Table’s Hickory Smoked Beef Rub lending that great hickory-wood-grilled flavor. If you’d prefer a less smoky flavor, use Savannah Summer Salt Seasoning Blend instead.
Yes, you’ll need a pan and a hot oven to finish the steaks, but the process goes quickly and indoor temperatures are usually much more bearable.
Seven Secrets to Perfect Pan-Broiled Steaks:
The steaks should be at least 1-inch thick but less than 2 inches thick. They need to be thick enough so as not to overcook at the center before the outer surface is sufficiently caramelized, but not so thick that the outside chars before the center is done.
You need a heavy-bottomed pan that isn’t much larger than the steaks. If it’s too large, the fat rolls out to the edges and burns, making for an unpleasant smoky experience. My preference is well-seasoned cast iron.
Have the meat at room temperature. I know what’s being said about having them really cold so that the center stays rare, but unless you like them “blue-rare” (a barely warm 90 degrees at the center), for pan-broiling, cold meat is not going to cook evenly.
Make sure the surface is dry: wrap the steaks well in a couple of layers of paper towels for a few minutes and blot them well before adding them to the pan.
Season them before they’re cooked. You want to give the seasonings a chance to sink into the meat. Conventional wisdom used to hold that salt drew the moisture out of the steaks, but in pan-broiling, they’re cooked before that really starts to happen.
Have the oven heated and ready to finish the steak. This will you achieve a more even level of doneness while minimizing the amount of smoke in the kitchen.
Have the rest of the meal ready: once the steaks have rested, they won’t wait while you fiddle with something else, and déglacé sauce won’t hold.
The first turn.
Searing the second side
Checking the second side sear.
The fully seared steak ready for the oven.
Checking temperature for doneness.
Temperature Chart for Levels of Doneness:
Keep in mind that the internal temperature will climb another 5 degrees while it’s resting, so take it when the thermometer is reading 5 degrees lower than given here for the preferred level of doneness.
“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
Note: The optional sauce here is a Déglacé (pronounced Day-glah-SAY), which is really just French for “pan-gravy” but doesn’t it sound much classier in French?
Serves 2
Ingredients: For the Steaks:
1 1-1/4-inch-thick strip steak (about 1 pound) or 2 1-1/4-inch-thick trimmed rib or tenderloin steaks
Salt Table Savannah Style Hickory Smoked Beef Rub
About 1 tablespoons unsalted butter
Ingredients: For the Déglacé, if making:
1 tablespoon finely minced shallot
½ cup dry white vermouth
2-3 tablespoons beef broth
2-3 tablespoons unsalted butter chilled and cut into chunks
2 tablespoons minced parsley
For Finishing without Déglacé:
How to Make: Southern Herb Garden Butter (recipe follows), for steak served whole on the plate
Be sure the steaks are room temperature, and have all the side dishes ready. Position a rack in the upper third of the oven and preheat to 450-500 degrees F. Wrap the steaks well with paper towels and gently press to blot them, then put a well-seasoned 10-inch cast iron pan over medium heat. Leave it to heat for 4 minutes (set a timer).
While the pan heats, unwrap the steaks and rub liberally with Hickory Smoked Beef Rub. Let them sit until the pan is hot. Add 2 small pats of butter (about half a tablespoon each) to the pan. They will immediately start to sizzle; lay the steaks over the butter and raise the heat to medium-high. Let them sear until they are well-browned. If they seem to be sticking to the pan, let them sear until they naturally release. This should be no more than 2 minutes.
Turn and sear on the second side for another 1½-to-2 minutes, then transfer the pan to the oven. Cook until they are done to your taste, about 1-to-1½-minutes for very rare, 2 minutes for medium rare, 2½-to-3 for medium. If you like them well-done you’re on your own. The exact timing will depend on the thickness of the steak, so if it’s thicker it may need a minute more.
Remove the pan from oven and transfer the steaks to a plate or small platter. Let them rest 2-3 minutes. Meanwhile, divide whatever side dishes you’re serving with the steaks between two warm dinner plates and make the Déglacé Sauce (see step 5) if you’re having it. If you’re finishing them with Southern Herb Garden Butter, turn off the heat and skip to step 6.
To finish them with Déglacé, while the streaks are resting, return the pan to medium heat. Add the shallot and sauté until it’s golden. Pour in the wine and broth, stirring and scraping to loosen the cooking residue. Raise the heat to high and boil until the liquids are reduced and almost syrupy, then quickly remove it from the heat and swirl or whisk in a tablespoon of butter until it’s emulsified into the liquid. Gradually add the remaining butter in the same way. Swirl in the parsley. If you’ve made a strip steak, slice it crosswise into an even number of slices. Quickly transfer the steak to the prepared dinner plates, pour the sauce over it, and serve immediately.
To finish individual steaks with herb butter, transfer the steaks to the prepared plates and top each with a generous 1-to-1½ tablespoon-sized slice of it and serve immediately.
Southern Herb Garden Butter
Classic Maître d’Hôtel and other herbed butters usually involve several ingredients, but with The Salt Table’s Southern Herb Garden Blend, the seasonings are already a balanced blend. This makes a nice presentation on a whole steak, but really doesn’t work on steak that’s served sliced. This not only can be made ahead, it should be made at least 3-4 hours ahead to give the seasoning time to fully reconstitute and flavor the butter.
Other good seasoning choices are Southern Spring Blend, Leek, Chive and Onion Seasoning Blend, Shamrock Dust, and of course All Round Good Grinder Blend.
About 1 tablespoon of Salt Table Southern Herb Garden Blend, or to taste
About 1 teaspoon freshly squeezed lemon juice
How to make Southern Herb Garden Butter:
Lightly cream the butter with a wooden spoon. Season it well with Southern Herb Garden, add the lemon juice, to taste, and blend well. Taste and adjust the Herb Garden Blend as needed. This can be done in a food processor fitted with a steel blade.
Spoon the seasoned butter onto one end of a square of wax paper. Roll it up in the paper into a 1-inch-diameter cylinder and fold the ends. Chill until firm. To serve, slice it into 1/2-to-1-1/2-tablespoon rounds as needed. It will keep for up to 2 weeks, well-wrapped and refrigerated. Use it to top warm steaks, fish, lamb chops, or vegetables.
This is great for novices, especially with The Salt Table’s Savannah Spanish Moss Blend: Once the onion and celery are chopped, it’s all just dumped together, mixed, and baked. There’s no sautéing or precooking involved. You can even omit the eggs if you want the dressing to be a little looser.
Position a rack in the center of the oven and preheat to 350° F. Put the butter into a 9-inch-square baking pan or dish and put the dish in the oven until the butter just melted.
Put the crumbs in a large mixing bowl. Swirl the melted butter in the pan to coat it, then pour the butter over crumbs. Add the onion and celery and season well with about 1 tablespoon of Spanish Moss Blend. If you like, you may add chopped fresh sage for a fresh, brighter flavor. Toss until well mixed. Wet it well with broth—not so it’s soggy—but wet and yet still a little loose. Mix well, taste, and adjust the Spanish Moss Blend. Add the eggs and toss again until crumbs are evenly coated, adding a little more broth if the dressing is still too loose.
Pour the dressing into the buttered pan and pat it flat. Bake until center is set and top golden brown, about 45 minutes. To give it the texture of stuffing, before putting it in to bake, baste with some of the turkey’s drippings and cover with foil. Let it sit for 10 minutes before serving.
The Salt Table’s Cinnamon Sugar melts into the cranberries better than using ground cinnamon by itself, for a clearer sauce and brighter cinnamon flavor. This makes a great condiment not only for the Thanksgiving Turkey, but for any roast pork, game (such as venison), or spooned into baked and split sweet potatoes. It’s even great slathered onto breakfast toast!
Zest of half an orange, removed in 1-2 large pieces with a vegetable peeler
1 ounce (2 tablespoons) bourbon
HOW TO MAKE IT:
Wash the berries well in cold water and drain in a colander. Put them into a stainless-steel or enamel-lined heavy-bottomed pot. Add half a cup of water, both sugars, and the pieces of zest. Stir well and bring it to a simmer over medium heat.
Adjust the heat to a steady simmer and cook, stirring occasionally, until the berries “pop” and are tender and transparent, about 10-15 minutes. Turn off the heat and stir in the bourbon. Let it cool slightly, then remove and discard the orange zest and pour it into a clean pint jar or glass bowl. Allow to cool completely, cover tightly, and refrigerate until needed. Let it warm to room temperature before serving or gently reheat over low heat, stirring often, and serve warm.
Salt Table’s Leek, Chive, and Onion Seasoning Blend or Shamrock Dust
Homemade ranch dressing is perfect with fall salads, especially those with an autumnal flare thanks to apples, pears, pecans, walnuts, and blue cheese. The Salt Table’s Leek, Chive, and Onion or Shamrock Dust Seasoning Blends make homemade ranch dressing a snap.
2 teaspoons freshly squeezed lemon juice or cider vinegar
HOW TO MAKE IT:
Whisk together sour cream or yogurt and mayonnaise until smooth. Gradually whisk in buttermilk.
Whisk in mustard, Seasoning Blend, herbs, and lemon juice or vinegar. Cover and chill at least 1 hour to allow flavors to blend; 6-8 hours is better. Can be made 3-4 days ahead.
Salt Table’s Leek, Chive, and Onion Seasoning Blend and Shamrock Dust
The Salt Table’s Leek, Chive, and Onion Seasoning Blend and Shamrock Dust are not only for spring or for beguiling Leprechauns. They’re great with autumn vegetables and in hearty fall and winter soups and stews. Either blend gives this fall favorite a wonderful lift. If you’d like a richer soup, stir in half a cup of heavy cream just before serving.
Serves 6-8
INGREDIENTS:
4 tablespoons unsalted butter
1 cup finely minced shallots (about 4 medium-to-large)
3 pounds butternut squash, peeled, split, seeded, and cut into 1-inch chunks
¼-½ cup slivered toasted and lightly salted pecans, optional
HOW TO MAKE:
Warm the butter and shallot in a large, heavy-bottomed saucepan over medium heat. Sauté until softened, about 3-4 minutes, then add the squash and toss until hot.
Add the broth, the Seasoning Blend or Shamrock Dust, and sage, and bring to simmer. Adjust the heat and simmer until the squash is very tender, about 20 minutes. Taste and adjust the seasoning with Pink Salt as needed. Let simmer a minute longer, turn off the heat, and let it settle for 5-10 minutes.
Remove and discard the sage and puree the soup, either with a hand blender or in batches in a regular blender or food processor fitted with the steel blade. It can be made up to three days ahead: cool, cover, and refrigerate until needed.
To serve, gently reheat the soup over medium low heat, stirring often. If it has been made ahead and has gotten too thick, thin it with water as needed. Taste and adjust the seasoning, simmer 2-3 minutes longer. Ladle it into warm soup bowls and garnish with green onions and toasted pecans.
Recipe by Damon Lee Fowler, featuring 
