Shrimp Dip with The Salt Table with Hostess City Southern Hospitality Blend

Recipe by Damon Lee Fowler, featuring

Hostess City Southern Hospitality Blend

Shrimp Dip gives any party a festive lift, and it’s especially nice to have for the holidays. Hostess City Southern Hospitality Blend is an ideal seasoning blend for shrimp and other shellfish, especially when it gets a little extra spicy lift from Ghost Pepper Sea Salt.

Makes about 2½-3 cups

Ingredients:

• 1½ pounds small to medium shrimp
• ½ cup finely chopped scallion or other green onions
• 8 ounces cream cheese, softened
• ½ cup mayonnaise
• Salt Table Hostess City Southern Hospitality Blend
• Dash Salt Table Ghost Pepper Sea Salt

How to make it:

1. Bring 2 quarts water to a boil. Add the shrimp, cover, and as soon as they’re curled and pink (about 1 minute for small shrimp, 1½ minutes for medium), drain them into a colander and toss to help them cool. When they’re no longer hot, put them in the work bowl of a food processor fitted with the chopping blade. Add the scallions and pulse until they’re finely chopped.
2. Whip together the cream cheese and mayonnaise until smooth, then fold in the shrimp and scallions. Mix well, then season to taste with Southern Hospitality Blend and Ghost Pepper Sea Salt. Mix well, cover, and chill at least 1 hour to allow the flavors to blend.

Suggested Seasonings

Hostess City Southern Hospitality Blend

Ghost Pepper Sea Salt

Porcini Mushroom and Onion Dip with Dave’s House Salt

Recipe by Damon Lee Fowler, featuring

Salt Table’s Dave’s House Salt

Because one of the ingredients in Dave’s House Salt is porcini mushrooms, you can omit the dried porcini mushrooms, but they’re the secret to a really rich mushroom flavor. Other great seasonings that pair well with this recipe are The Salt Table’s Porcini Mushroom Salt and Black Truffle Salt.

To make this into a sturdy spread, omit the mayonnaise, cut the sour cream to ½ cup, and add a softened 8-ounce package of cream cheese.

Makes about 3 cups

Ingredients:

• ½ ounce dried porcini mushrooms
• 1 cup boiling water
• 1 pound small crimini (brown or baby bella) mushrooms
• 2 large yellow onions, peeled and diced
• 4 teaspoons unsalted butter
• 1 teaspoons olive oil
• 2 cups sour cream
• ½ cup mayonnaise
• 2 tablespoons minced flat leaf parsley, plus more for garnish
• Salt Table’s Dave’s House Salt
• Crackers, melba toast rounds, pita chips, or scoop type corn chips, for serving

How to make it:

1. Put the dried mushrooms in a heatproof bowl, pour the boiling water over them, and let them soak until softened, about 15-30 minutes. Lift the reconstituted mushrooms from their soaking liquid, squeezing them dry over the bowl, and set them aside. Strain their soaking liquid through paper towel or coffee filter and set it aside as well. Clean the fresh mushrooms with a dry cloth or paper towels, trim, and thickly slice or quarter them.
2. Put the onion, half the butter, and half the oil in a large, heavy-bottomed pan over medium low heat. Cover tightly and cook, stirring occasionally, until the onions have sweated out their liquid and are softened, about10-15 minutes. Remove the lid, raise the heat, and cook, stirring often, until the liquid is completely evaporated. Stirring almost constantly, cook until onions are golden brown. Remove them from the pan and let them cool.
3. Add the remaining butter and oil to the pan, let it get hot, and add the fresh mushrooms. Sauté until beginning to color and add the reconstituted mushrooms and their soaking liquid. Bring to a boil, and cook until the liquid is evaporated. Let it cool, then transfer to a food processor fitted with a steel blade. Pulse until they’re chopped fine but not pureed.
4. Blend together the sour cream and mayonnaise until smooth. Fold in the mushrooms, onions, and parsley. Season to taste with Dave’s House Salt. Cover, and chill for at least 2-3 hours. Taste and adjust the seasonings and transfer the dip to a serving bowl. Sprinkle it with parsley and serve with crackers, melba toast rounds, or pita chips.

Suggested Seasonings

Dave’s House Salt

Wild Porcini Mushroom Sea Salt

Black Truffle Sea Salt

Hot Three-Cheese Dip with The Salt Table’s Old Man River Blend

Recipe by Damon Lee Fowler, featuring

Salt Table’s Old Man River Blend

Gooey, a bit messy, and loaded with calories (but so worth it!), hot cheese dip is always a crowd pleaser and the Salt Table’s Old Man River Blend really boosts the flavor without adding salt. Other great seasoning blend pairings for this dip are Dave’s House Salt, Hostess City Blend, and Savannah Spanish Moss Blend.

Serves 8-12

Ingredients:

• 1 8-ounce package cream cheese, softened
• 6 ounces (1½ cups) extra sharp cheddar, grated
• 2 ounces (generous ½ cup) Parmigiano-Reggiano, grated
• ½ cup finely chopped scallion (about 3-4 small scallions)
• The Salt Table’s Old Man River Blend
• The Salt Table’s Fine Sea or Himalayan Pink Salt
• Crackers, plain melba toast rounds or pita chips, or scoop-type corn chips

How to Make:

1. In a large mixing bowl, whip the cream cheese with a mixer at medium speed until fluffy. Set aside 1/3 cup of the cheddar and fold the remainder into the cream cheese. Fold in the Parmigiano and scallion. Season to taste with Old Man River Blend and mix well. Taste, and if it needs salt, add a little sea or Himalayan Pink salt as needed.
2. Transfer the mixture to an 8-inch gratin or small baking dish, smooth top, and sprinkle with the reserved cheddar. Cover and refrigerate until 30 minutes before baking.
3. 3. When ready to serve, take the dip from refrigerator and put it on a rimmed baking sheet. Position rack in center of oven and preheat to 375° F. Bake the dip until it’s bubbly and lightly browned on top, about 20-25 minutes. Serve with crackers, melba toast rounds, pita chips, or sturdy scoop-type corn chips.

Variation: Three Cheese Ball. To make this into a cold cheese ball spread, put all the cheese into the mix, then cover the bowl and chill the cheese for 2-4 hours or until fairly firm. Scoop it onto a sheet of plastic wrap and shape it into a ball. Cover and refrigerate until you’re ready to serve it. Just before serving, unwrap the ball and roll it in chopped toasted pecans, chopped crisp bacon, or minced flat-leaf parsley. Put it on a serving plate and surround it with crackers, melba toast rounds, or plain pita chips.

Suggested Seasonings

Old Man River Grinder Blend

Dave’s House Salt

Hostess City Southern Hospitality Blend

Savannah Spanish Moss Blend

Himalayan Pink Salt, Fine Grain

Southern Herb Garden Baked Beans

Recipe by Damon Lee Fowler, featuring

Salt Table Hostess City Southern Hospitality Blend

This old summer cookout favorite gets a fresh lift by using a blend of four kinds of beans that are subtly enhanced by The Salt Table’s Hostess City Southern Hospitality Blend. They go together quickly and can bake while you’re getting the grill ready.

Other blends that would work well here include The Salt Table’s Southern Spring Blend, Southern Italian Blend, and, of course, All ‘Round Good Grinder Blend.

Serves 6-8

Ingredients:

• 1 28-ounce can baked beans with sauce
• 1 15-16-ounce can pinto beans, drained
• 1 15-16-ounce can red beans or red kidney beans, drained
• 1 15-16-ounce can black beans, drained
• 3 extra-thick-cut slices applewood smoked bacon (or 6 slices regular bacon), diced
• 1 medium yellow onion, trimmed, split lengthwise, peeled, and diced
• ¼ cup ketchup
• ¼ cup light brown sugar
• Large pinch dry mustard, optional
• Salt Table Hostess City Southern Hospitality Blend

How to make it:

1. Position a rack in the center of the oven and preheat it to 350° F. Put the baked beans with their sauce, pintos, red, and black beans into a 9-inch square or 2½ quart casserole and gently toss to mix.
2. But the bacon in a 9-inch skillet over medium heat and sauté until it is browned and its fat is rendered. Spoon off all but a tablespoon of the fat, add the onion, and sauté until the onion is softened and golden. Turn off the heat and transfer the bacon and onions to the casserole.
3. Add the ketchup, brown sugar, and mustard, if using and season liberally with Salt Table’s Hostess City Southern Hospitality Blend. Gently but thoroughly mix, level the top with the back of the spoon, taste and adjust the seasoning blend, and bake until bubbly to the center and lightly crusted over on top, about 1 hour.

Suggested Seasonings

Hostess City Southern Hospitality Blend

Southern Herb Garden Grinder Blend

Southern Italian Grinder Blend

All ‘Round Good Grinder Blend

Ground Beef and Potato Casserole

Recipe by Damon Lee Fowler, featuring

Excellent for any of these Salt Table Seasoning Blends

Hostess City Southern Hospitality Blend

Savannah River Street Cobblestone Blend

All ‘Round Good Grinder Blend

Southern Italian Grinder Blend

Southern Herb Garden Grinder Blend

Totally Awesome Grinder Blend

This is based on the taste memories of the frugal casseroles my mother would invent in an effort to get her picky child (me) to actually eat budget-friendly hamburger meat. She would have loved having Hostess City Southern Hospitality Blend to simplify the seasonings. It’s a perfect mate for beef and potatoes. Other great Salt Table blends for this are Southern Herb Garden, All Round Good Grinder Blend, Southern Italian, and River Street Cobblestone Blends.

Serves 4

Ingredients:

• 2½ pounds russet potatoes (about 3 large)
• Salt Table Fine Sea Salt
• Canola, olive, or other vegetable oil
• 1 pound ground beef (preferably chuck)
• Salt Table Seasoning Blend of your choice
• 2 tablespoons butter or drippings from browning meat (see step 2)
• 1 large yellow onion, peeled and diced small
• 1 medium clove garlic, peeled and minced
• 3 tablespoons instant-blending or all-purpose flour
• 2 cups whole milk, warmed to room temperature
• 1 cup beef broth
• 1½ cups coarsely grated extra-sharp cheddar

How to make it:

1. Peel and slice the potatoes ¼-inch thick. Put them into a 2½-3-quart saucepan, cover with water, add a large pinch of Sea Salt, and bring to a boil. Adjust the heat to a steady simmer and cook until the potatoes are barely tender, about 5 minutes. Drain and let cool enough to handle.
2. Meanwhile, position a rack in the center of the oven and preheat it to 350° F. Film a large skillet with about 1 tablespoon of oil and put it over medium heat. When it’s hot, raise the heat to medium high and crumble in enough beef to cover the bottom without crowding. Brown it lightly and transfer it with a slotted spoon to a bowl. Season lightly with the Salt Table Seasoning Blend of your choice. Repeat with the remaining beef. Drain off the fat, then put 2 tablespoons of butter or return 2 tablespoons of the drippings to the pan. (Let the remaining drippings cool and discard them.)
3. Adjust the heat to medium, add the onion, and sauté until softened and golden, about 5 minutes, then add the garlic and stir until fragrant. Sprinkle in the flour and stir until bubbly and smooth. Slowly whisk in the milk and broth and it bring to a simmer, stirring constantly. Cook, stirring, until thickened and adjust the heat to a simmer. Season well with Hostess City Southern Hospitality Blend Blend, stir, and simmer 5 minutes. Taste and adjust the seasoning and turn off heat.
4. Smear the bottom of a rectangular 2-quart casserole with a little sauce. Cover it with a layer of potatoes and scatter 1/3 of the meat over them. Sprinkle on 1/3 of the cheese and spoon 1/3 of the sauce over. Add a second layer of potatoes, another 1/3 of the meat, 1/3 of the cheese, and 1/3 of the sauce. Repeat once more with the remaining potatoes, meat, and sauce, then sprinkle the remaining cheese evenly over the top.
5. Bake in the center of the oven until bubbly to the center and the topping cheese is lightly browned. Let it rest 10 minutes before serving.

Uova alla Fiorentina (Italian-Style Eggs Florentine)

 Recipe by Damon Lee Fowler, featuring

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.

Serves 4

INGREDIENTS:

2 pounds fresh spinach, or 2 10-ounce packages frozen whole leaf spinach, thawed

1 cup tomato sauce such as Marinara

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:

1. 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.
2. 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.
3. 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.

* Other appropriate blends are Southern Italian Grinder Blend, All Round Good Grinder Blend, Southern Herb Garden Grinder Blend, and River Street Cobblestone Grinder Blend

Perfect Poached Eggs

For 2 to 4 eggs (1-2 servings)

Water

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)

1. 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.
2. 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.
3. 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.

Suggested Seasonings

Hostess City Southern Hospitality Blend

Southern Italian Grinder Blend

Stir-Fried Asparagus with Leeks and New Potatoes

 Recipe by Damon Lee Fowler, featuring

Salt Table Hostess City Southern Hospitality Blend

This recipe is adapted from Beans, Greens, & Sweet Georgia Peaches, Second Edition, by Damon Lee Fowler (Globe Pequot Press/2014). The original had parsley, salt, and pepper as seasonings, but the herbs and lemon essence blended into The Salt Table’s Hostess City Southern Hospitality Blend are perfect mates for spring asparagus, new potatoes, and leeks. It really adds a boost the flavor and condenses the condiments into a single ingredient that requires only a few shakesr.

Serves 4

Ingredients

• ½ pound small red new potatoes, scrubbed under cold running water
• 1½ pounds fresh, fat-stemmed asparagus
• Green tops of 2 large leeks, washed and trimmed
• 4 tablespoons unsalted butter
• Salt Table Hotess City Southern Hospitality Blend* or use another great Salt Table blend noted below
• 1 tablespoon minced flat leaf parsley, optional

How to make it:

1. Bring at least an inch of water to a boil over medium high heat in a heavy bottomed pot. Put the steaming basket or insert in or over the pot, add the potatoes, cover, and reduce the heat to medium. Steam until the potatoes are just tender and can be pierced easily with a sharp paring knife, about 8-10 minutes. Let them cool, and if making them ahead, cover and refrigerate. They can be precooked as much as a day ahead.
2. Meanwhile, wash and trim the asparagus, peel the tough lower part of stem, and cut it into 1-inch lengths, keeping the tips separate from stems. Slice the leek greens crosswise into 2-inch lengths, then cut into thin strips. When ready to finish the sauté, cut the potatoes into 1-inch pieces (halves if small, quarters if larger, eighths if really large).
3. Melt the butter in a large skillet or sauté pan over medium high heat. Add the asparagus stems. Stir-fry, tossing frequently, until they’re bright green and beginning to soften, about 3 minutes. Add the potatoes and continue tossing until beginning to turn golden, about 3 minutes longer.
4. Add the leek greens and asparagus tips and season well with several grindings of Hostess City Southern Hospitality blend. Stir-fry, tossing frequently, until the asparagus is crisp-tender and beginning to brown, but still firm and bright green. Stir in the parsley if using and turn off the heat. Taste and correct Hostess City Southern Hospitality blend and serve at once.

Suggested Seasonings

Hostess City Southern Hospitality Blend

* Other appropriate blends would be The Salt Table’s Southern Herb Garden Grinder Blend, All Round Good Grinder Blend, and Southern Italian Grinder Blend

Roasted Spring Root Vegetables

 Recipe by Damon Lee Fowler, featuring

Works perfectly with a number of Salt Table Seasoning Blends

Our “roasting” is really roasting but high temperature baking, but never mind: This is a popular and simply beautiful way to prepare fresh spring vegetables. The special blend of herbs in The Salt Table’s Hostess City Southern Hospitality Blend are the perfect seasoning for this method and simplifies the preparation since the seasonings are already perfectly blended.

Works Perfectly with any of these Salt Table Seasoning Blends:
***

Totally Awesome Grinder Blend

Hostess City Southern Hospitality Blend

Southern Herb Garden Grinder Blend

All Round Good Grinder Blend

Southern Italian Grinder Blend

Savannah River Street Cobblestone Blend

Serves 4

***

INGREDIENTS:

8 very small carrots with tops attached

12 small fresh radishes with tops attached

8-12 very small red or gold new potatoes

8-12 small shallots

8 small baby turnips, with tops attached

Extra-virgin olive oil

Use any of the suggested Salt Table blends noted below

2 tablespoons finely chopped Italian parsley or blend of fresh herbs, optional

HOW TO MAKE IT:

1. Position a rack in the upper third of the oven and preheat to 450° F. Trim off all but 1 inch of the carrot tops. Wash, and if they’re not freshly gathered, peel, and cut them on the diagonal into 2-3 pieces. Wash and trim the radishes, leaving an inch of their tops attached, and halve them. Scrub the potatoes and halve them. Trim and peel the shallots, but leave them whole. Wash the turnips and trim them, leaving 1 inch of tops attached, then halve or quarter them.
2. Drizzle a large, heavy-bottomed roasting pan or heavy rimmed half-sheet pan with oil. Spread the vegetables on the pan, drizzle with more oil, and toss to mix and coat. Spread them flat (they should have room around them) with the potatoes cut-side-up, and season well with Salt Table Seasoning Blend. Roast 8 minutes, stir, turning potatoes cut side down, and roast, stirring occasionally, until tender and lightly browned, about 10-15 minutes more.
3. Taste and adjust the Seasoning Blend. Toss well and sprinkle with the optional parsley or other herbs, if using.
4. Serve at once directly from the roasting pan.

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.

Gratin of New Potatoes with Spring Onions

Gratin of New Potatoes with Spring Onions

Recipe by Damon Lee Fowler, featuring these suggested seasoning choices:

Hostess City Southern Hospitality Blend

Totally Awesome Grinder Blend

Southern Italian Grinder Blend

All Round Good Grinder Blend

Southern Herb Garden Grinder Blend

River Street Cobblestone Grinder Blend

***

Potato gratins don’t have to be heavy with white sauce or cream or, for that matter, loaded with cheese to be good. Use The Salt Table blend of your choice, any would be an ideal pairing for new potatoes and pairs well with Parmigiano-Reggiano cheese and a couple of fresh green onions to brighten the flavor.

Serves 4

INGREDIENTS:

1¼ pounds small new potatoes

2 small green onions, washed, trimmed and thinly sliced

Use any of the great Salt Table blends noted above

1¼ cups (about 5 ounces) freshly grated Parmigiano-Reggiano Cheese

3 tablespoons plus 1 teaspoon unsalted butter, melted

¼ cup dry breadcrumbs

HOW TO MAKE IT:

1. Prepare a heavy-bottomed pot with at least 1 inch cold water and a steamer insert (the water should not touch the insert). Cover and bring it to boil over high heat. Meanwhile, scrub the potatoes under cold running water. Add them to the pot, cover, and steam 2 minutes. Adjust the heat to medium and steam until the potatoes are just tender, about 15-20 minutes, depending on their size.
2. Remove them from the pot and let them cool enough to handle. Butter a 2-quart gratin dish or shallow casserole. Slice the potatoes and arrange them in rows in dish, overlapping and scattering the onions among the potatoes and seasoning each row with the Salt Table Blend . Sprinkle each row with a little Parmigiano and as you go, reserving ¼ cup for topping the gratin. Drizzle each row with butter, reserving 1 teaspoon for the crumbs. If any onions remain, scatter them over top. The gratin can be made several hours ahead to this point. Cover well.
3. 45 minutes before serving, position a rack in the center of the oven and preheat to 375° F. Sprinkle the gratin with the remaining Parmigiano-Reggiano. Melt the remaining teaspoon of butter over low heat in a small skillet. Add the breadcrumbs and stir until they evenly absorb the butter. Sprinkle the buttered crumbs over the top and bake in the center of the oven until it’s hot through and the top is lightly browned, about 20-25 minutes. Let settle 5 minutes before serving.

Broiled Chicken Breasts Dijon

 Recipe by Damon Lee Fowler, featuring

your choice of Salt Table Seasoning Blend

This is a lean and simple alternative to sautéed or fried chicken cutlets with far less mess. They can also be grilled if you prefer. If the only chicken breast halves you find are 10-12-ounce each, split them in half horizontally. The Salt Table’s Hostess City Southern Hospitality Blend make short work of the seasoning and really enhances the mustard marinade.

Your choice of one of these fine Salt Table Seasoning Blends

Hostess City Southern Hospitality Blend

Totally Awesome Seasoning Blend

Salt Table’s Herbes de Provence

Southern Herb Garden Blend,

All Round Good Grinder Blend

Serves 4

Ingredients:

4 small boneless skinless chicken breast halves (about 6 ounces each)

Your choice of the Salt Table seasoning blend noted above

1 small clove garlic, crushed, peeled, and roughly chopped

Pinch medium-course Salt Table Himalayan or sea salt

¼ cup Dijon mustard

¼ cup dry white wine or dry white vermouth

1 tablespoon olive oil

How to make it:

1. Position a rack 8 inches below the heat source and preheat the oven broiler for 15 minutes. Trim the chicken of any fat and cartilage and pat dry. Put them into a shallow glass or ceramic dish. Lightly season them on all sides with Your choice of the Salt Table seasoning blend noted above.
2. Sprinkle the chopped garlic with the pinch of salt and, with the side of a knife blade, scrape and rub to a puree. Scoop it into a small bowl. Whisk the mustard into garlic, then whisk in the vermouth and olive oil. Season lightly with more Salt Table Blend. Pour this over the chicken, turning to coat it, and let it marinate 15-30 minutes.
3. Rub a rimmed baking sheet or bottom of flameproof (broiler safe) casserole with olive oil. Lift the chicken breasts from the marinade, put them skin-side down in pan, and brush them well with the marinade.
4. Broil until they’re beginning to color, about 3-4 minutes. Turn, brush with more marinade, and broil until they’re lightly browned and cooked through, about 4 minutes longer. Discard remaining marinade.