All Round Good Grinder Blend & Tybee Island Grinder Blend Bundle Deal

Savannah Hot Crab Dip with Dave’s House Salt

Recipe by Damon Lee Fowler, featuring

Salt Table’s Dave’s House Salt

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.

Serves 10-12

Ingredients:

• 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:

1. 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.
2. 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

Suggested Seasonings

Dave’s House Salt

Black Truffle Sea Salt

Wild Porcini Mushroom Sea Salt

Old Man River Grinder Blend

Pasta Shells for Two with Oysters and Tybee Island Coastal Blend

Recipe by Damon Lee Fowler, featuring

Salt Table Tybee Island Coastal Blend, Savannah Pride Rainbow Blend or Southern Italian Seasoning Blend.

Oysters are but rarely paired with pasta in Italy, but they’re so plentiful in our area that it seems a shame not to take advantage of them. Salt Table’s Tybee Island Blend is perfect for seafood pasta dishes and makes the seasoning of this one very simple. Other perfect Salt Table blends for this are Savannah Pride Rainbow Blend and Southern Italian Seasoning Blend.

Serves 2

Ingredients:

• 1 cup drained shucked oysters, preferably local, drained but liquor reserved
• 3 tablespoons extra virgin olive oil
• 1 tablespoon toasted breadcrumbs
• 1/4 cup dry white wine or dry white vermouth
• Tybee Island Coastal Seasoning Blend, Savannah Pride Rainbow Blend or Southern Italian Seasoning Blend.
• The Salt Table Sea Salt
• 3-4 ounces small pasta shells
• 2 teaspoons minced flat leaf parsley, optional

How to make it:

1. Pick over the oysters for bits of shell. Put at least 3 quarts of water on to boil over medium-high heat. Put 2 teaspoons of oil in a heavy-bottomed 10-inch pan over medium low heat. When it’s warmed, add the crumbs, tossing to coat them, and lightly toast them, stirring constantly. Remove the crumbs from the pan.
2. Add the remaining oil to the pan and let it get hot, then add the oysters and toss until they’re plump and firm, about 1 minute. Season them lightly with the Tybee Island Blend then remove them with a slotted spoon to a bowl. Add the wine and reserved oyster liquor to the pan, bring them to a boil, and cook until they’re reduced and thick. Turn off the heat.
3. When the pot of water is boiling, stir in a small handful of salt and the pasta. Cook, stirring occasionally, until al dente (firm to the bite but not pasty at the center). When it’s almost done, reheat the sauce over medium low heat. Cut the oysters into 2-3 pieces, return them to the sauce with any accumulated juice, and simmer until they’re hot through and the sauce is thick again. Stir in the parsley, if using, and taste and adjust the Tybee Island Blend, Savannah Pride Rainbow Blend or Southern Italian Seasoning Blend.
4. Turn off the heat. When the pasta is ready, drain and add it to the sauce. Add the toasted crumbs, toss, and serve at once.

Suggested Seasonings

Tybee Island Coastal Grinder Blend

Savannah Pride Rainbow Spice Blend

Southern Italian Grinder Blend

Herb Roasted Salmon

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

One of these excellent Salt Table Blends, enhanced with lemon essence and sea salt, is ideal for most fish but especially compatible with spring salmon. Roasting in a hot oven is a simple way to cook fish fillets that is easy even for novices.

Any of these Salt Table blends are perfect:

Totally Awesome Grinder Blend

Southern Herb Garden Grinder Blend

All Round Good Grinder Blend

Southern Italian Grinder Blend

Tybee Island Coastal Grinder Blend

Serves 4

***

INGREDIENTS:

4 6-ounce wild salmon filets

Choose one of the Salt Table Seasoning Blends 

Extra-virgin olive oil

2 teaspoons finely chopped Italian (flat-leaf) parsley

HOW TO MAKE IT:

1. Position a rack in upper third of oven and preheat to 450° F. Season the fish on all sides with Southern Springtime Blend. Rub a roasting pan, rimmed sheet pan, or large metal (copper or enameled iron) gratin with oil and put in the filets, skin-side down. Drizzle with more oil.
2. Roast until the fish is done to your taste, about 10 minutes per inch of thickness. Sprinkle with Salt Table Seasoning Blend and serve it from the pan or transfer it to individual plates and serve immediately.

Baked Fish with Potatoes and Onions

Recipe by Damon Lee Fowler, featuring

Salt Table’s All Round Good Grinder Blend (or Tybee Island Coastal Blend, or Southern Italian Blend, or Spanish Moss Blend)

Based on a classic dish from the traditional cooking of Genoa, Italy and a strikingly similar dish that my mother made often during my childhood, this is so easy to put together and the All Round Good Grinder Blend is a perfect seasoning to enhance its earthy character.

Other Salt Table Seasonings that are perfect for this dish are Tybee Island Coastal Blend, Spanish Moss Blend, and Southern Italian Blend.

Serves 4

1½ pounds small, waxy boiling potatoes
6 tablespoons extra-virgin olive oil
2 medium yellow onions, trimmed, split, peeled, and sliced as thinly as possible
Salt Table All Round Good Grinder Blend
1 tablespoons minced flat leaf parsley, optional
4 fresh fish fillets (catfish, cod, perch, snapper, or even shad), about 8 ounces each

How To Make It:

1. Position a rack in the upper third of the oven and preheat to 450° F. Scrub the potatoes under cold running water. Peel and slice as thinly as you can—no more than 1/8-inch-thick.
2. Lightly rub a 9 x 13-inch bake-and-serve dish with butter or oil and put in the potatoes. Scatter half the onions over the potatoes and drizzle them with 4 tablespoons of oil. Toss gently to coat and then season liberally with All Round Good Grinder Blend. Toss, and spread them so that all the potatoes are lying flat. Bake in the upper third of the oven until the onions wilt and begin to brown and the potatoes are beginning to get tender, about 15-20 minutes.
3. Remove the dish from the oven, toss the potatoes again, and lay the fish fillets over the top in a single layer. Season them well with All Round Good Grinder Blend, then scatter the remaining onions over the fish, drizzle with the remaining oil, and bake until the potatoes and fish is just cooked through and the onions are lightly browned, basting occasionally with the oil in the dish, about 15-20 minutes more, depending on the thickness of the fillets. Serve hot from the baking dish.

Suggested Seasonings

All ‘Round Good Grinder Blend

This recipe also works well with Tybee Island Coastal Blend, or Southern Italian Blend, or Spanish Moss Blend

Baked Fish with Lemon and Crumbs

 Recipe by Damon Lee Fowler, featuring

Salt Table’s All Round Good Grinder Blend or Tybee Island Coastal Blend, or Southern Italian Blend

Equally perfect for busy weeknight dinners as well as weekend entertaining, these crumb-topped fillets are simple to put together, even more-so when they’re seasoned with All Round Good Grinder Blend. They would also be delightful with Tybee Island Coastal Blend or Southern Italian Blend.

Serves 4

Ingredients:

• Extra virgin olive oil
• 2 tablespoons dry breadcrumbs, preferably homemade (see method)
• 4 fresh fish fillets (preferably locally caught flounder, snapper, grouper, or shad)
• Salt Table All Round Good Grinder Blend 
• 1 tablespoon chopped flat leaf parsley, optional
• 1 lemons cut in wedges

How to Make It:

1. Position a rack in the upper third of the oven and preheat to 450° F. Put 1 teaspoon of olive oil in a small skillet over medium heat. When the oil is warm, sprinkle in the crumbs and toss until they’re coated evenly. Turn off the heat.
2. Rub the bottom of a baking dish that will snugly hold the fish in one layer with olive oil. Pat the fish dry, put them into baking dish, skin-side down, and season well All Round Good Grinder Blend. Sprinkle them with the parsley if using and then the oiled crumbs.
3. Bake until the fish is cooked through and the crumbs are toasted, about 8-15 minutes, depending on thickness of fillets. Serve at once with lemon wedges.

Homemade Dry Breadcrumbs

Even if the ready-made boxed crumbs were from good bread (they aren’t), their texture and flavor is never as good as those that are homemade, and making your own is not enough trouble to justify taking the short cut. Here is my method.

Preheat the oven to 250 degrees F. Trim the crust from stale, unflavored (without sugar, herbs, garlic, cheese, olives, etc.) European-style bread and cut into 1-inch cubes. Spread the cubes on a rimmed baking sheet in one layer. Bake, stirring occasionally, until dry and crisp and just barely golden. Let them cool completely. In batches, transfer to a sealed freezer bag and crush to crumbs with a rolling pin. You may also process in a food processor fitted with a steel blade until evenly ground. Keep in mind that the dry, crisp bread is likely to scratch the sides of the plastic work bowl over time. If you want to keep that from happening, go to the trouble of crushing them by hand. Dry crumbs keep indefinitely when stored in airtight tins.

Suggested Seasonings

All ‘Round Good Grinder Blend

This recipe also works well with or Tybee Island Coastal Blend or Southern Italian Blend

Baked Fish Fillets with Orange-Ginger Sherry Butter

 Recipe by Damon Lee Fowler, featuring

Salt Table’s All Round Good Grinder Blend (or Tybee Island Coastal Blend)

Adapted from my book Essentials of Southern Cooking (Lyons Press/2013), the recipe was originally intended for grouper, but it also works well with sea trout (photographed), sea bass, snapper, pompano, and cod.

The Salt Table’s All Round Good Grinder Blend not only simplifies the seasoning but actually enhances the orange, ginger, and sherry combination better than the original seasonings. Another great Salt Table Seasoning for it would be Tybee Island Coastal Blend.

Serves 4

INGREDIENTS:

• 4 thick grouper, sea trout, sea bass, snapper, or cod fillets (about 2 pounds, or 8-ounces each)
• Salt Table’s All Round Good Grinder Blend (or Tybee Island Coastal Blend)
• 4 small or 2 large scallions or other green onions, thinly sliced, white and green parts separated
• 1 large lemon
• 1 medium orange
• ½ cup dry sherry
• 1 tablespoon finely minced fresh ginger
• 5 tablespoons cold unsalted butter, cut into teaspoon-size bits

How to Make It:

1. Position a rack in the center of the oven and preheat to 450° F. Rinse the fish under cold running water and pat dry with paper towels. Butter a flameproof casserole that will hold fish in one layer. Season the fish well on both sides with All Round Good Grinder Blend and put in dish, skin-side down. Sprinkle the scallions over it, reserving 2 tablespoons of the greens. Remove the zest from the lemon and half of orange with a bar zester (or vegetable peeler and cut into julienne with a sharp knife). Sprinkle these over the fish. Cut the lemon and orange in half.
2. Juice the lemon and one half of the orange through strainer set over a glass or stainless-steel bowl. You should have equal parts orange and lemon juice—about 2 tablespoons of each. Stir them together and stir in the sherry and ginger. Pour it over fish. Bake in center of oven, basting several times, until it’s just cooked through (it will flake slightly and be opaque in the center), about 15–18 minutes, depending on thickness.
3. Remove the fish to a warm platter. Put the casserole over direct medium-high heat (or if it’s not flameproof, transfer the cooking liquid to a saucepan). Bring it to a boil, and boil, stirring and scraping the pan occasionally, until the liquid is reduced by half. Turn off heat, and whisk in the butter by bits. Spoon a little of the sauce over the fish and pour remainder into a sauceboat. Sprinkle the fish with reserved green onion tops and serve, passing the sauce separately.

Suggested Seasonings

All ‘Round Good Grinder Blend

Penne with Ham and Tomatoes

 Recipe by Damon Lee Fowler, featuring

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 medium clove garlic, peeled and minced
• 1 tablespoon chopped fresh rosemary, optional
• Salt Table’s All Round Good Grinder Blend or Southern Italian Blend
• ½ cup dry white wine or dry white vermouth
• 2 cups canned Italian plum tomatoes, seeded and chopped, with their juices
• Salt Table Halle Salt or Himalayan Pink Salt
• 1 pound penne or other short, tubular pasta or short fusilli (rotini)
• 1 cup freshly grated Parmigiano-Reggiano cheese

How to make it:

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

Suggested Seasonings

All ‘Round Good Grinder Blend

Linguine with Mussels

 Recipe by Damon Lee Fowler, featuring

Salt Table’s All Round Good Grinder Blend

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.

Serves 4

INGREDIENTS:

• 2 dozen live mussels
• 1/3 cup olive oil
• 1 small shallot, minced
• ½ cup white wine
• About 2 teaspoons of Salt Table’s All Round Good Grinder Blend, freshly ground
  Salt Table Himalayan Pink, or Halle Salt
• 12 ounces (¾ of a 1 pound box) linguine
• 2 tablespoons unsalted butter
• 1 tablespoons minced flat leaf parsley, optional
• 2 tablespoons freshly-grated Parmigiano Reggiano, plus ½ cup for serving

How to make it:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Suggested Seasonings

All ‘Round Good Grinder Blend

Schweineschnitzel (Pork Tenderloin Schnitzel)

Recipe by Damon Lee Fowler, featuring

Salt Table Halle & Savannah Blend

The classic schnitzel is made with veal, but cutlets made from pork tenderloin (or even chicken boned breasts) take handsomely to the technique at a fraction of the cost of veal, and for my money, the pork has far more flavor.

Salt Table’s Halle & Savannah Blend is ideal for schnitzel, but classic All ‘Round Good Grinder Blend and Southern Italian Blend are also great for them.

Serves 4

INGREDIENTS:

• 1 pork tenderloin, about 1-to-1¼ pounds, or 4 large veal scaloppine or chicken breast cutlets (see notes)
• Salt Table Halle & Savannah Blend, 
• Grated zest of 1 lemon
• About 1 cup Panko or dry bread crumbs
• About ½ cup flour, spread on a plate
• 2 large eggs, lightly beaten in a soup plate
• About 1 cup clarified butter or 4 tablespoons unsalted butter and ¾ cup olive or vegetable oil
• 2 lemons, cut into wedges

HOW TO MAKE IT:

1. Trim the tenderloin, removing the silver-skin and fat. Cut the thickest part of the center crosswise into 4 equal rounds 1¼-inches thick. Set aside the ends for another use. Put the 4 center cuts round side up on a sheet of plastic wrap spread over a sturdy work surface. Lay a second sheet of wrap over them and lightly pound them out to a little less than ¼-inch thick. Generously grind the seasoning blend over both sides. If using veal or chicken cutlets instead, lightly pound them out to a uniform thinness just under ¼-inch and season as for the tenderloin.
2. Season the crumbs with several grindings of Seasoning Blend and spread them on a plate or wide, shallow bowl. Have the flour spread on a plate and the egg in a wide, shallow bowl.
3. Dust the cutlets with flour, coating both sides, and gently shake off the excess. One at a time, dip them in the egg, coating both sides and allowing the excess egg to flow back into the bowl, then lay it on the crumbs, turning and patting to coat both sides. Put the breaded cutlets on a clean, dry plate or wire cooling rack and them let stand 30 minutes to allow the breading to set. Position a rack in the upper third of the oven and preheat it to 200° F. or the warm setting.
4. Over medium heat, melt enough clarified butter (or the unsalted butter and enough oil) to cover the bottom of heavy-bottomed skillet by at about ¼-inch. When it’s hot, raise the heat to medium-high and put in enough cutlets to fill the pan without crowding. Fry until the bottoms are golden brown, about 2-3 minutes. Turn and brown the second side, about 2 minutes longer. Remove them from the pan to a wire cooling rack and keep warm in the oven while the remaining cutlets fry. Serve hot with lemon.

Note: chicken cutlets are a boned and skinned breast half split horizontally into two equal pieces.

This recipes also works well with All ‘Round Good Grinder Blend, or Southern Italian Blend in a mill

Shrimp and Potato Salad

Recipe by Damon Lee Fowler, featuring

Salt Table Tybee Island Coastal Grinder Blend

Inspired by Damon’s 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

INGREDIENTS:

• 1 pound medium shrimp
• Salt Table Tybee Island Coastal Grinder Blend
• 1½ pounds small red-skinned potatoes, scrubbed under cold running water
• Dry white wine, dry white vermouth, or chicken broth
• ½ cup thinly sliced scallions (about 4 scallions)
• 2 tablespoons green tops set aside for garnish
• ½ cup small-diced celery (about 2 medium ribs)
• 3 tablespoons nonpareil capers, drained
• 1/3 cup chopped bread-and-butter pickles or sweet pickle relish
• 1 cup mayonnaise
• 2 tablespoons Creole or coarse Dijon mustard, or to taste
• 1 tablespoon chopped flat-leaf parsley

HOW TO MAKE

1. Bring 2 quarts water to a rolling boil. Add the shrimp and cook until they’re curled and pink and 2 or 3 float, about 1 minute. Don’t let the water return to a boil. Pour them into a colander, drain, and rinse well under cold running water. Generously grind Tybee Island Coastal Blend over them, toss to coat, and let them completely cool.
2. Meanwhile, cut the potatoes into 1-inch chunks. Put them in the pot in which the shrimp cooked and add enough water to just cover them. Bring it to a boil over medium high heat, adjust the heat to medium-low, and simmer until they’re just tender, about 8-10 minutes. Drain and put them in a large bowl. While they’re still hot, sprinkle them generously with the wine or broth and season with several grindings of Tybee Blend. Gently toss and let them cool.
3. Peel and devein the shrimp and add them to the cooled potatoes. Add the scallions, holding back a 2 tablespoons of their green tops for garnish, the celery, capers and chopped pickles. Gently toss. Blend together the mayonnaise and mustard. Add it to the salad and gently but thoroughly fold it in. Taste and adjust the mustard and Tybee Blend. Chill at least 2 hours and serve on lettuce leaves, garnished with the reserved green onion tops

Suggested Seasonings

Tybee Island Coastal Grinder Blend

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.