* Introducing…
Damon Lee Fowler
Carol and Dave are very pleased to introduce Damon Lee Fowler. He is joining the Salt Table to add his unique Southern touch to traditional di
shes, and in this series each recipe will feature a Salt Table seasoning favorite!
shes, and in this series each recipe will feature a Salt Table seasoning favorite!Damon Lee Fowler is a culinary historian, cooking teacher and food writer. A nationally recognized authority on Southern cooking, he is the author of nine cookbooks, including Classical Southern Cooking, Beans, Greens, & Sweet Georgia Peaches, Savannah Chef’s Table, Essentials of Southern Cooking and, most recently, Ham: A Savor the South Cookbook.
Damon has written historical commentary on a number of historical cookbooks and was editor and recipe developer for Dining At Monticello for the Thomas Jefferson Foundation. He is the featured food writer for the Savannah Morning News and has written for such national publications as Bon Appetit, Food & Wine, Garden & Gun, Relish and Local Palate. He lives, eats, and writes in Savannah, Georgia.
Two of Damon’s most popular cookbooks, Savannah Chef’s Table and Essentials of Southern Cooking are available at the Salt Table shops and online. Currently you can save $5.00 on each book and, while supplies last, both are signed by the author.
Southern Italian Meatballs & Marinara Sauce
Made with Salt Table’s “Southern Italian Blend”
Seasoning traditional Italian-style meatballs is a cinch with The Salt Table’s Southern Italian Blend. Although spaghetti and meatballs are a standard weeknight meal in our country, meatballs are not served as a pasta sauce in Italy. These can be used Italian-style, as a meat dish, or American-style as a pasta sauce or hot sandwich filling.
Marinated Shrimp, Avocado, and Tomato SaladMade with Salt Table’s “Tybee Coastal Island Grinder Blend” & “Leek, Chive and Onion Blend.”
Southerners love their seafood, and shrimp is on the top of that list because it is so versatile in so many dishes, especially salads. This salad features ‘Tybee Island Coastal Grinder Blend’ and ‘Leek, Chive and Onion Blend,’ and we think you’ll absolutely love it!
Marinated Beef Salad with Potato Salad, Tomatoes, and Roquefort
Made with Salt Table’s famous “All ‘Round Good Grinder Grinder Blend” & “Leek, Chive and Onion Blend.”
There’s nothing better than a summer salad made with marinated beef, or pork, or lamb. This is a recipe great for all three! And, this salad features two of Salt Table’s all time favorites.
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Creamy Clam Dip
Made with Salt Table’s Tybee Island Coastal Grinder Blend
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.
Shrimp & Potato Salad
Made with Salt Table’s Tybee Island Coastal Grinder Blend
Damon was Inspired by his dear friend Sallie Ann Robinson. She taught him how to make her mother’s shrimp and potato salad, which was a staple during the long hot summers of Daufuskie Island.
Serves 4 to 6
Prosciutto Wrapped Pork Tenderloins
Made with Salt Table’s Southern
Italian Blend
Pork tenderloins are the leanest and most tender part of the pig, but they’re also the least flavorful and can become dry if they’re overcooked. A generous dose of Southern Italian Blend takes care of the former, and a protective wrapping of prosciutto takes care of the latter. These can be grilled or roasted, so they’re perfect for your Memorial Day cookout.
Serves 6-8
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