Award-winning – Leek, Chive & Onion Seasoning and Dip Blend

Seafood Stuffed Tomatoes

Recipe by Damon Lee Fowler, featuring

Tybee Island Coastal Blend (or River Street Cobblestone Blend, or Southern Herb Garden Blend)

Ripe tomatoes filled with local shrimp and crab and baked are an old Lowcountry-Savannah favorite in the summer, when all the ingredients are seasonal and at their most flavorful. They’re pretty simple to make, but even simpler with The Salt Table’s Tybee Island Coastal Grinder Blend. Other great seasonings for them are River Street Cobblestone Blend and Southern Herb Garden Blend.

Serves 4

INGREDIENTS:

• 4 large ripe tomatoes
• Kosher salt
• ½ pound small to medium shrimp
• ½ pound (1 tightly packed cup) picked crabmeat
• 3 tablespoons unsalted butter, divided
• ½ cup minced yellow onion (about half a medium onion)
• 1 cup coarsely crushed cracker crumbs
• Salt Table Tybee Island Coastal Grinder Blend, 
• ¼ cup fine cracker crumbs

HOW TO MAKE IT:

1. Cut ¼-inch from the stem end of the tomatoes, scoop out and discard their seeds, and carefully scoop out the inner pulp with a sharp spoon or melon baller, leaving the outer walls of each tomato intact. Roughly chop the pulp. Lightly salt the shells and invert them over a colander for 30 minutes.
2. Bring 2 quarts of water to a boil and add the shrimp. As soon as they’re curled and pink, about a minute or less, immediately drain them. Rinse them under cold running water, peel, and if they aren’t very small, cut them into 2 or 3 pieces. Pick over the crabmeat for bits of shell.
3. Put 2 tablespoons butter and the onion in a sauté pan over medium heat and sauté, tossing, until the onion is translucent, about 4 minutes. Add the tomato pulp and cook until it is beginning to break down and its juices are thick, about 4 minutes. Turn off the heat and add the coarse cracker crumbs, crab, and shrimp and toss to mix. Season well Tybee Island Coastal Blend.
4. Position a rack in the center of the oven and preheat it to 375° F. Bring a teakettle full of water to a rolling boil. Butter a 9-inch casserole. Pat the inside of the tomato shells dry and put them in the casserole, open side up. Divide the filling among them, mounding it on top.
5. Wipe out the pan in which the filling was made and add the remaining tablespoon of butter. Melt it over low heat, add the fine crumbs, and toss until the butter is evenly absorbed. Turn off the heat and sprinkle the buttered crumbs over the tops of the tomatoes. Carefully pour boiling water around them until it comes not quite halfway up their sides. Bake until the tomatoes are barely cooked and the filling is hot through, about 20 minutes.

Suggested Seasonings

Tybee Island Coastal Grinder Blend

This recipe also works well with River Street Cobblestone Blend or Southern Herb Garden Blend

Baked Stuffed Summer Squash

Recipe by Damon Lee Fowler, featuring

Leek, Chive and Onion Blend

Stuffed yellow crookneck squash was a specialty of my maternal grandmother. Her stuffing was a simple mixture of the chopped pulp, soft breadcrumbs (sometimes from leftover biscuits), chopped green onion, egg, and seasonings. Later on, she began adding dried herbs. They’re a snap with The Salt Table’s Leek, Chive, and Onion Seasoning and Dip Blend: there’s no onion to chop and the seasonings are all blended into one jar. They would also great with Southern Herb Garden Blend.

Serves 4

INGREDIENTS:

• 4 medium yellow crookneck squash
• 1 cup fine soft white bread crumbs
• About 1 tablespoon Salt Table Leek, Chive, and Onion Seasoning and Dip Blend
• 2 large eggs, well beaten
• The Salt Table Himalayan Pink Salt
• 2 tablespoons unsalted butter, cut into bits

HOW TO MAKE IT:

1. Position a rack in the center of the oven and preheat to 350° F. Put the squash into a heavy-bottomed 4-quart pot and add enough water to cover them by 1 inch. Lift out the squash, cover, and bring the water to a boil over high heat. Meanwhile, scrub the squash under cold running water. Put them in the pot, cover, and let it come back to a boil. Uncover, adjust the heat to a simmer, and cook until squash are nearly tender, about 10 minutes.
2. Remove them with a slotted spoon or frying skimmer to a cutting board so they lie flat without rolling, and let them cool enough to handle. Slice off but reserve about 1/4 inch of the top side of each. Using a melon baller or small, sharp-edged spoon, carefully scoop out the center pulp of each, leaving about 1/4 inch of outer flesh intact, taking care not to puncture shell. Squeeze the excess moisture from the pulp and chop it along with the reserved top slices.
3. Put them into a mixing bowl, add the soft crumbs, and 1 tablespoon of Leek, Chive, and Onion Blend. Mix well, taste and adjust the seasoning blend, then add the eggs and mix well.
4. Lightly grease a rimmed baking sheet or wide, shallow casserole, and arrange the squash shells on it open side up, not touching. Lightly season with Himalayan Pink Salt. Divide the filling among them, carefully packing it and mounding it up on top. Dot their tops with butter and bake in center of oven until the filling is set and the tops are lightly browned, about 30 minutes. Let them rest for 10 minutes if serving hot or let them cool to room

Suggested Seasonings

Leek, Chive & Onion Seasoning and Dip Blend

Broccoli Gratin

Recipe by Damon Lee Fowler, featuring

Salt Table’s Shamrock Dust (or Leek, Chive, and Onion) 

The Salt Table’s Shamrock Dust and Leek, Chive, and Onion Seasoning blends are great for flavoring weeknight casseroles, especially fall broccoli. This gratin is a fresh take on an old favorite using fresh broccoli and real cream, and thanks to The Salt Table’s seasoning blends, it’s as fast and easy as the old standby with frozen vegetables and a can of cream soup.

Serves 4

INGREDIENTS:

• 1¼ pounds broccoli
• Salt Table Himalayan Pink Salt (fine ground)
• 2 teaspoons Salt Table Shamrock Dust or Leek, Chive, and Onion Seasoning Blend, or to taste
• Pinch of dry mustard powder
• 1 cup coarsely grated extra-sharp cheddar, Gruyère, or Parmigiano-Reggiano cheese
• About 1 cup heavy cream
• ½ cup crushed cheese cracker crumbs (such as Cheez-it Crackers)

HOW TO MAKE IT:

1. Prepare a large, wide saucepan or Dutch oven with 1-inch cold water. Put in a steamer insert, making sure the water doesn’t touch its bottom. Cover the pot and bring the water to a boil. Wash and trim the broccoli and peel the tough stems. Cut off the stems and cut it in 2-inch lengths, then divide the florets into smaller pieces.
2. When the water is boiling, add the broccoli to the insert, cover, and steam 2 minutes, then sprinkle with Pink Salt. Cover and steam until just tender but still bright green, about 6 minutes more. Remove from the steamer and let cool.
3. Lightly butter a 9-inch gratin dish or shallow casserole. Roughly chop the broccoli and put it in dish. Sprinkle it with the Seasoning Blend and mustard. Set aside ¼ cup of the cheese and add the remainder to the casserole. Gently toss to mix, taste and add more seasoning blend if needed, then level the top with a spatula and sprinkle and pour enough cream over it to almost cover the broccoli. Sprinkle the reserved 1/4-cup of cheese evenly over the top.

Note: The gratin can be made up to this point as much as 4 hours ahead. Let it completely cool before loosely covering it, and let it stand at room temperature.

4. About 45 minutes before you’re ready to serve, position a rack in the upper third of the oven and preheat it to 375° F. If you’ve made the gratin ahead, uncover it and sprinkle the crumbs evenly over the top. Bake in the center of the oven until bubbly and lightly browned, about 35-40 minutes. Let it settle for 5-10 minutes before serving, but serve it hot.

Suggested Seasonings

Savannah Shamrock Dust

Leek, Chive & Onion Seasoning and Dip Blend

Buttermilk Ranch Dressing

Recipe by Damon Lee Fowler, featuring

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.

Makes about 1-2/3 cups

INGREDIENTS:

• ½ cup sour cream or whole milk Greek yogurt
• ½ cup mayonnaise
• ½ cup whole milk buttermilk, well shaken
• ¼ teaspoon dry mustard powder
• 2 teaspoons Salt Table Leek, Chive, and Onion or Shamrock Dust Seasoning Blend
• ½ teaspoon dried oregano
• ½ teaspoon dried dill
• 2 teaspoons freshly squeezed lemon juice or cider vinegar

HOW TO MAKE IT:

1. Whisk together sour cream or yogurt and mayonnaise until smooth. Gradually whisk in buttermilk.
2. 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.

Suggested Seasonings

Leek, Chive & Onion Seasoning and Dip Blend

Savannah Shamrock Dust

Butternut Squash Soup

Recipe by Damon Lee Fowler, featuring

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
• 6 cups chicken broth
• 2 tablespoons Salt Table’s Leek, Chive, and Onion Seasoning Blend or Shamrock Dust
• 1 large sprig sage
• Salt Table’s Fine Himalayan Pink Salt (if needed)
• ¼ cup thinly sliced scallions or chives
• ¼-½ cup slivered toasted and lightly salted pecans, optional

HOW TO MAKE:

1. 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.
2. 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.
3. 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.
4. 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.

Suggested Seasonings

Leek, Chive & Onion Seasoning and Dip Blend

Savannah Shamrock Dust

Marinated Beef Salad with Potato Salad, Tomatoes, and Roquefort

Recipe by Damon Lee Fowler, featuring

Salt Table’s All ‘Round Good Grinder Blend & Leek and Chive, and Onion Seasoning Blend

All ‘Round Good Grinder Blend is ideal for marinades and vinaigrettes, providing all the flavorings the marinade will need with a simple twist of the mill. It’s especially cooling way of using up the leftover roast, but in Savannah’s changeable climate, it can be a welcome supper dish at any time of the year. Try it also with roasted pork tenderloins or leg of lamb.

Serves 4

INGREDIENTS

For the Vinaigrette and Marinated Roast Beef:

• 1 medium clove garlic, peeled
• Salt
• 1/4 cup red wine vinegar
• 2 teaspoons Dijon-style mustard
• 3/4 cup extra virgin olive oil
• 1 teaspoon or to taste Salt Table All ‘Round Good Grinder Blend
• 1 teaspoon chopped fresh, or 1/2 teaspoon dried, thyme leaves
• 1 pound lean roast beef, cooked to taste but preferably rare to medium rare, cut in 3/4-inch cubes

For the Potato Salad:

• 1 pound small red-skinned new potatoes
• Dry white wine or vermouth
• Red wine vinegar
• 1 tablespoon or to taste Salt Table Leek, Chive, and Onion Seasoning Blend
• Whole black pepper in a mill
• 1 teaspoon chopped flat-leaf parsley
• Extra virgin olive oil

For the Finished Salad:

• 1 head romaine lettuce, pulled apart, washed, and spun dry
• 1/4 cup thinly sliced scallions
• 12-16 ripe cherry or grape tomatoes
• 2 tablespoons nonpareil capers, drained
• 4 hard-cooked eggs, peeled and cut into wedges
• 2-4 ounces Roquefort, gorgonzola, or other blue cheese, roughly crumbled
• 1 tablespoon chopped flat-leaf parsley

HOW TO MAKE IT:

1. Make the vinaigrette: chop the garlic fine and sprinkle with salt. Rub it to paste with a flat side of the knife. Scrape it into a mixing bowl. Whisk in vinegar and mustard. Slowly whisk in oil, a few drops at a time, until emulsified. Whisk in 1 teaspoon Good Grinder Blend and thyme. Set aside 10-15 minutes, then taste and adjust the seasonings. Put the beef in a glass or ceramic bowl. Drizzle vinaigrette over it, toss, then cover and refrigerate at least 2 hours or until needed.
2. Make potato salad: Put 1 inch water in pot fitted with steamer insert and bring to rolling boil over medium high heat. Scrub potatoes under cold running water, slice 1/4-inch thick, and put in steamer insert. Cover and steam until just tender. Transfer to mixing bowl and while still hot sprinkle lightly with wine. Toss and let sit a few minutes. Sprinkle lightly with vinegar and season with Leek, Chive, and Onion Seasoning Blend. Toss and let cool. Drizzle with olive oil. Toss, taste, and adjust the vinegar, oil, and seasoning blend. Set aside until completely cooled.
3. Line a platter with whole lettuce leaves. Tear the remaining leaves into bite-size pieces. Drizzle lightly with vinaigrette, toss and spread over the whole lettuce leaves. Add the scallions to the marinated beef, toss, and spread it over the center of the platter.
4. Arrange the potato salad around the beef in several mounds. Toss the tomatoes with a spoonful of vinaigrette and arrange them between the potatoes. Scatter the capers over the beef, potato salad, and tomatoes. Arrange the wedges of egg around the beef and drizzle them with vinaigrette. Sprinkle Roquefort cheese over the salad to taste and finish with a sprinkling of parsley. Serve at once, passing the remaining vinaigrette separately.

Suggested Seasonings

All ‘Round Good Grinder Blend

Leek, Chive & Onion Seasoning and Dip Blend

Marinated Shrimp, Avocado, and Tomato Salad

Recipe by Damon Lee Fowler, featuring your choice of several terrific Salt Table Seasoning Blends

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 one of The Salt Table’s best-selling flavors, and we think you’ll absolutely love it!

Completely peel the shrimp for this. Nothing is more irritating than having that pretty but inedible bit of tail fin on the end of a shrimp that you’re trying to eat with a knife and fork.

Perfect with one of these fine Salt Table Seasoning Blends:

Leek, Chive, and Onion Seasoning Blend

Totally Awesome Grinder Blend

Tybee Island Coastal Grinder Blend

Leek, Chive & Onion Seasoning and Dip Blend

Serves 4 to 6

INGREDIENTS:

• 2 pounds medium shrimp
• Salt Table Tybee Island Coastal Blend
• 1 medium clove garlic, lightly crushed and peeled
• Kosher salt
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons white wine or sherry vinegar
• 2 teaspoons Dijon-style mustard
• 1/2 cup extra virgin olive oil
• 2 tablespoons or more, to taste, one of the Salt Table blends mentioned above
• 1/2 cup washed, strung, and diced celery
• 1/2 cup washed, trimmed, and sliced scallions, optional
• 2 tablespoons nonpareil capers, drained
• 1 head romaine lettuce, pulled apart, washed, and spun dry
• 2 medium to large ripe tomatoes
• 2 ripe avocadoes
• 6-8 small fresh basil leaves
• 12-16 Butter Toasted Croutons, optional (see note below)

HOW TO MAKE IT:

1. Bring 3 quarts of water to boil in a large pot. Add the shrimp and simmer until 3-4 shrimp float, about 1 minute. Drain, rinse under cold running water, then grind Tybee Island Blend liberally over them and toss well. Let cool completely, then peel and devein. The shrimp will pick up the seasoning as you peel them.
2. 2. Make the vinaigrette: chop the garlic and sprinkle it with salt. Rub it to a paste with the flat side of the knife. Scrape it into a mixing bowl and whisk in the lemon juice, vinegar, and mustard. Whisk in the oil a few drops at a time until emulsified and whisk in 2 tablespoons of one of the Salt Table blends mentioned above. Set it aside 10-15 minutes, taste, and adjust seasonings and lemon juice. Put the shrimp in a bowl and pour all the vinaigrette over them. Add the celery, scallions, and capers, toss well, cover, and refrigerate at least 2 hours or until needed.
3. To serve, line a platter with lettuce leaves. Tear the remaining lettuce into bite-sized pieces in large salad bowl. Core and if desired peel the tomatoes, then halve, seed, and dice them and add them to the shrimp. Halve, pit, peel and dice the avocadoes and add them to the shrimp. Gently toss. Lift the shrimp, avocado and tomato from the vinaigrette with a slotted spoon and add them to the lettuce. Toss well, taste, and add the reserved vinaigrette as needed. Spread the salad on the lettuce-lined platter, tear the basil into small pieces over it. Scatter croutons over salad if using and serve immediately, with the remaining marinade passed separately.

Butter-Toasted Croutons: Cut 2 1-inch thick slices firm, crusty bread into 1-inch cubes. Warm 1 tablespoon olive oil and 1 tablespoon butter in large skillet over medium heat. Add bread and toss to coat. Pan-toast, tossing regularly, until evenly browned and crisp, about 6-8 minutes.