Savannah Spanish Moss Blend

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

Smothered Pork Chops with Salt Table Savannah Spanish Moss Blend, River Street Cobblestone Blend, All Round Good Grinder Blend, or Southern Italian Blend

Recipe by Damon Lee Fowler, featuring

Salt Table Savannah Spanish Moss Blend, River Street Cobblestone Blend, All Round Good Grinder Blend, or Southern Italian Blend 

Smothered pork chops with peppers and onions are an old Lowcountry favorite, and Salt Table’s Savannah Spanish Moss Blend is the perfect blend for so many of the Lowcountry’s traditional dishes from seafood to chicken to pork, especially those containing pork, onions, and sweet peppers. Other appropriate blends for this would be River Street Cobblestone Blend, All Round Good Grinder Blend, and Southern Italian Blend.

Serves 4

Ingredients:

• 4 thick center-cut pork chops
• Salt Table Savannah Spanish Moss Blend, River Street Cobblestone Blend, All Round Good Grinder Blend, or Southern Italian Blend
• 2 tablespoons bacon drippings or canola oil
• Instant blending flour (such as Wondra)
• 2 medium yellow onions, trimmed, split lengthwise, peeled, and thinly sliced
• 1 medium green bell pepper
• 1 medium red bell pepper
• About 1½-to-2-cups chicken or beef broth or a blend of both
• 1 tablespoon chopped flatleaf parsley

How to make it:

1. Trim the excess fat from the chops and season them well with Spanish Moss Blend, River Street Cobblestone Blend, All Round Good Grinder Blend, or Southern Italian Blend. Heat the fat in a deep, lidded 2-quart braising or sauté pan or lidded 9-inch skillet over medium heat. When it’s hot, roll the chops in flour, shake off the excess, and put in the pan. Brown them well both sides well, about 3 minutes per side, and remove to them to a plate or platter.
2. Add onions and peppers and sauté until softened, but not colored, about 4 minutes. Push the vegetables to one side, return the chop to pan, and scoop vegetables on top of chop. Add enough broth to half cover chops, let it come to a boil, then cover and reduce heat to low. Simmer until fork tender, replenishing liquid as needed with broth or water, about 1 hour.
3. Remove the chops to a warm platter. If pan juices are too thin, raise the heat and boil until lightly reduced and thickened. Pour over chops and enjoy at once.

Suggested Seasonings

Savannah Spanish Moss Blend

Savannah River Street Cobblestone Blend

All ‘Round Good Grinder Blend

Southern Italian Grinder Blend

Pork Stew with Mushrooms and Salt Table Savannah Spanish Moss Seasoning Blend

Recipe by Damon Lee Fowler, featuring

Salt Table Savannah Spanish Moss Seasoning Blend

Pork and mushrooms are naturals for autumn, and both are perfect mates for Salt Table’s Savannah Spanish Moss Blend. Here they all come together in a great stew for chilly autumn evenings by the fire. Serve it with lots of crusty bread for sopping.

Serves 8

Ingredients:

• 3 pounds lean, boned pork shoulder
• About ¼ cup canola oil or bacon drippings
• Salt Table Savannah Spanish Moss Blend
• 1 medium yellow onion, peeled and diced small
• 1 large carrot, peeled and diced small
• 2 tablespoons all-purpose flour
• 1-2 cloves garlic, lightly crushed and peeled
• 1 cup Madeira or medium dry sherry
• About 5 cups chicken or beef broth or about 2½ cups of each
• 1 bay leaf
• 2 tablespoons finely chopped flatleaf parsley for garnish

How to make it:

1. Position a rack in the center of the oven and preheat to 400° F. Trim the meat of excess fat and gristle and cut it into 1½-to-2-inch cubes. Wrap it well with paper towels and pat it dry. Put enough oil or drippings in a large, heavy-bottomed Dutch oven (preferably enameled iron) to cover bottom by about ¼-inch. Warm it over medium heat.
2. Unwrap the meat and season it well with Savannah Spanish Moss Blend, then add enough pork to the pan to fill it without crowding. Raise the heat to medium high and brown it on all sides. Remove the meat to a plate or platter and repeat the with remaining meat.
3. Spoon off all but 2 tablespoons fat and adjust the heat to medium. Add the onion, carrot, and celery to the pan. Sauté until the onion is golden, about 4 minutes. Add the garlic and toss until hot. Turn off heat and return the meat to the pan and sprinkle it with the flour. Stir well and put the pan in the center of oven and bake 4 minutes. Remove, stir, and bake 4 minutes longer.
4. Remove the pot from oven and reduce the temperature to 300 degrees. Add enough broth to just cover the meat. Cover the pot tightly, return it to oven, and bake half an hour, then reduce the temperature to 275 degrees and bake until the meat is fork tender, about 3 hours.
5. When the stew is almost done, wipe the mushrooms clean with a dry cloth, trim and quarter them, and sauté them in 2 tablespoons of butter over medium-high heat until they’re beginning to color at the edges. Season Savannah Spanish Moss Blend and turn off the heat.
6. If when the stew is ready the sauce is too thin, remove the meat to a platter and put the pot over direct medium heat. Cook until reduced and thickened. Return the meat to the pan and fold in the mushrooms. Let it heat through and serve, garnishing each serving with parsley.

Suggested Seasonings

Savannah Spanish Moss Blend

Thin Spaghetti and Butternut Squash with Salt Table Savannah Spanish Moss Blend

Recipe by Damon Lee Fowler, featuring

Salt Table Savannah Spanish Moss Blend

Butternut squash, bacon, and sage just seem to say fall and this simple sauce for thin spaghetti makes good use of all three. The Salt Table’s Savannah Spanish Moss Blend really pulls those flavors together, since it blends sage with two other great fall herbs, rosemary and thyme.

Serves 4

Ingredients:

• 4 extra-thick slices applewood smoked bacon, cut into dice
• 1 small (1-1/2-pound) butternut squash, peeled, seeded, and diced
• 2 medium shallots, peeled and diced small
• Salt Table Savannah Spanish Moss Blend
• 2 small scallions, trimmed and thinly sliced
• The Salt Table Sea Salt
• 12 ounces (¾ pound) thin spaghetti
• ½ cup freshly grated Parmigiano-Reggiano
• 1 tablespoon very small sage leaves, left whole, or larger leaves roughly chopped

How to make it:

1. Put the bacon in a 3-quart deep sauté or braising pan and sauté over medium heat until it’s browned and its fat is rendered. Spoon off all but 2 tablespoons of the fat or drain it all off and add 2 tablespoons olive oil or butter. Add the squash and toss until it’s hot through and glossy. Add the shallot and sauté until both are beginning to color at the edges, about 3-4 minutes.
2. Season well with Spanish Moss Blend and toss, then add about ¼ cup of water stirring and scraping to loosen any cooking residue from the pan. Cover, reduce the heat to low, and cook until the squash is just tender, about 4-5 minutes longer. Check to make sure the moisture doesn’t completely evaporate, adding a spoonful of water if needed. Uncover, add the scallion, and toss until they’re bright green and hot. Turn off the heat. The sauce can be made ahead to this point.
3. When you’re ready to serve the pasta, bring 4 quarts of water to a rolling boil. Stir in a small handful of sea salt and the spaghetti. Cook, stirring occasionally, until it’s al dente (firm to the bite but not pasty at the center), using the manufacturer’s suggested cooking time as guide. When it’s almost ready, gently reheat the squash sauce over medium low heat. Then the pasta is done, reserve ¼ cup of the cooking liquid and drain the pasta. Don’t over-drain it. Add it to the sauce in the pan and toss well. If it seems dry, add a tablespoon or so of pasta cooking water.
4. Add half the cheese and toss, again adding a little pasta cooking water if it’s too dry. Scatter small whole sage leaves over and serve from pan or turn into serving bowl and sprinkle with the sage leaves. Serve at once, passing the remaining cheese separately.

Suggested Seasonings

Savannah Spanish Moss Blend

Basic Sauté of Pork Tenderloin with Salt Table Savannah Spanish Moss Blend, All Round Good Grinder Blend, Southern Italian Blend or River Street Cobblestone Blend

Recipe by Damon Lee Fowler, featuring

Salt Table Savannah Spanish Moss Blend, All Round Good Grinder Blend, Southern Italian Blend or River Street Cobblestone Blend

Pork Tenderloins are lean and always tender, so they’re perfect for a quick, simple sauté that’s ideal for those intimate dinners for two. The Salt Table’s Savannah Spanish Moss Blend really brings out the flavor of pork, but River Street Cobblestone Blend, All Round Good Grinder Blend, and Southern Italian Blend are all great alternatives. To spice it up, try it with Savannah Sizzle Seasoning Blen

Serves 2

Ingredients:

• 10-12 ounces pork tenderloin (about 2/3 large tenderloin)
• Extra virgin olive oil
• Salt Table River Street Cobblestone Blend, All Round Good Grinder Blend, and Southern Italian Blend are all great alternatives. To spice it up, try it with Savannah Sizzle Seasoning Blend.
• 1 small shallot, split, peeled, and minced
• ½ cup chicken broth
• 1 tablespoon minced flat-leaf (Italian) parsley, oregano, rosemary, or sage, optional

How to make it:

1. Trim the silverskin and any excess fat from the pork and cut it into uniform bite-sized chunks. Wrap in paper towels and thoroughly pat dry.
2. Film pan with olive oil and put over medium high heat. When hot, add the pork and sauté until well browned (about 3 minutes), adjust heat to medium, and continue until done to your taste, about 2 minutes for medium/medium-well. Remove from pan.
3. Add the shallot and sauté until golden, about 2 minutes, then deglaze with chicken broth and cook until reduced by 2/3. Stir in any accumulated juice from the meat and turn off the heat, return the pork to pan, add optional herbs, toss, and serve.

Wine Déglacé: Allow ½ cup dry white wine, dry white vermouth, dry sherry, or Madeira. After the shallot is golden in step 3, deglaze the pan with wine, bring to boil, then add the broth and boil, stirring and scraping pan, until reduced and syrupy, add any accumulated juice from the meat, and turn off the heat. Whisk in the River Street Cobblestone Blend, All Round Good Grinder Blend, and Southern Italian Blend, or spice it up with Savannah Sizzle Seasoning Blend., if using, and if you want to enrich it, whisk in 1-4 tablespoons cold unsalted butter (cut into chunks, to suit your taste).

Suggested Seasonings

Savannah River Street Cobblestone Blend

All ‘Round Good Grinder Blend

Southern Italian Grinder Blend

Savannah Sizzle Seasoning & Rub

Pork Stew with Mushrooms and Salt Table Savannah Spanish Moss Blend

Recipe by Damon Lee Fowler, featuring

Salt Table Salt Table Savannah Spanish Moss Blend

With its blend of rosemary, sage, thyme, cayenne, and black pepper, Salt Table’s Spanish Moss Blend is ideal for pork dishes, especially in the fall, and makes the seasoning of this savory stew quick and easy.

Serves 8

Ingredients:

• 3 pounds lean pork, preferably from the shoulder
• About ¼ cup olive or canola oil
• 1 medium yellow onion, peeled and diced small
• 1 large carrot, peeled and diced small
• 1 large rib celery, washed, strung, and diced small
• Salt Table Savannah Spanish Moss Blend
• 3 tablespoons all-purpose flour
• 3 cups dry white wine or dry white vermouth
• About 2 cups beef or chicken broth or a blend of both (enough broth to barely cover the meat)
• 1 bay leaf, optional
• 1 pound small brown (crimini) mushrooms
• 2-3 tablespoons unsalted butter or olive oil
• 1 tablespoon finely minced flat-leaf parsley, optional
• Crusty bread for serving

How to make it:

1. Position a rack in the center of the oven and preheat to 400° F. Trim and cut the pork into 1½-to-2-inch cubes, wrap well with paper towels, and pat dry. Put enough oil or drippings in large, heavy-bottomed Dutch oven (preferably enameled iron) to cover bottom by about 1/4-inch. Warm over medium heat. When hot, unwrap meat and add enough to the pot to fill it without crowding. Raise the heat to medium high and brown the meat well on all sides. Transfer it to a plate and repeat with the remaining meat. Remove the pot from heat.
2. Spoon off all but 2 tablespoons fat. Add the onion, carrot, and celery and return the pot to medium heat. Sauté until the onion is golden, about 4 minutes. Return the meat to the pot and season well with Spanish Moss Blend. Toss to blend, turn off the heat, and transfer the pot to the center of the oven (uncovered). Bake 4 minutes, remove it, stir well, and bake 4 minutes longer.
3. Remove the pot from the oven and reduce the oven temperature to 300° F. Add enough liquid to just cover the meat, stir well, and add the bay leaf, if using. Cover the pot tightly, return it to the oven, and bake until the pork is fork tender, about 3 hours.
4. While the stew is baking, wipe the mushrooms clean with a dry cloth or paper towel, trim and quarter them. When the stew is ready, if sauce is too thin, put it over direct medium heat and boil until it’s reduced and thickened. Turn off the heat.
5. When the stew is ready, heat the butter or oil in a large, heavy-bottomed skillet over medium-high heat. When it’s hot, add the mushrooms and sauté until they’re beginning to color at the edges. Season them well with Spanish Moss Blend and fold them into the stew. Garnish with chopped parsley if liked and serve with crusty bread.

Suggested Seasonings

Savannah Spanish Moss Blend

Basic Sauté of Beef with Spanish Moss, Southern Italian, All ‘Round Good Grinder Blend, Cobblestone Blend, or Savannah Sizzle

Recipe by Damon Lee Fowler, featuring

Salt Table Spanish Moss, Southern Italian, All ‘Round Good Grinder Blend, Cobblestone Blend, or Savannah Sizzle

This simple, intimate sauté for two has all the flavor of a hearty, slow-cooked beef stew takes in just minutes from start to finish. The Salt Table’s seasoning blends make it especially quick and easy, and the flavor can be varied simply by changing the blend. Savannah Spanish Moss Blend lends a rich, autumnal flavor to the beef, but River Street Cobblestone Blend, Southern Italian Blend and All Round Good Grinder Blend would also be great.

For a spicy finish, try substituting Savannah Sizzle Seasoning Blend.

Serves 2

Ingredients:

• 10-12 ounces beef sirloin, sirloin tip, or filet tips
• Extra virgin olive oil
• Salt Table Spanish Moss Blend, River Street Cobblestone Blend or All Round Good Grinder Blend
• 1 medium shallot, trimmed, split lengthwise, peeled, and minced
• ½ cup beef broth
• 1 tablespoon minced flat-leaf (Italian) parsley

How to make it:

1. Trim any fat and gristle from the beef and cut it into uniform 1-inch cubes. Wrap in paper towels and thoroughly pat dry.
2. Film the pan with olive oil and put it over medium high heat. When hot, add the beef and sauté until it’s browned and done to your taste, about 3-4 minutes for medium rare. For medium-well to well done, adjust heat to medium to keep outside from browning too much and sauté 2-3 minutes longer. Remove it from the pan.
3. Add the shallot and sauté until golden, about 2 minutes, then deglaze pan with beef broth (¼ cup for 1 serving, ½ cup for 2). Bring to boil, stirring and scraping, and boil until reduced by 2/3. Add any accumulated juice from meat, stir, and turn off heat. Return beef to pan, add optional herbs, toss to coat, and serve.

To make it with a red wine déglacé: Allow ½ cup pinot noir or cabernet. After the shallot is golden, deglaze the pan with wine, bring to boil, then add broth and boil, stirring and scraping pan, until it’s reduced and syrupy. Add any accumulated juice from the meat, let it heat through, and turn off the heat. If you want it enriched, whisk in from 1 to 4 tablespoons cold unsalted butter (cut into chunks). Whisk in the herbs, return the beef to the pan, toss to coat it, and serve.

Suggested Seasonings

Southern Italian Grinder Blend

Savannah Spanish Moss Blend

Savannah River Street Cobblestone Blend

All ‘Round Good Grinder Blend

Savannah Sizzle Seasoning & Rub

Beef Vegetable Stew

Beef Vegetable Stew

Recipe by Damon Lee Fowler, featuring Salt Table Seasoning Blends: 

Totally Awesome Grinder Blend

Savannah River Street Cobblestone Blend

All ‘Round Good Grinder Blend

Savannah Spanish Moss Blend

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
• Your choice of The Salt Table seasoning blend noted above
• 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
• 2 large russet potatoes
• 3-4 tablespoons minced flat-leaf (Italian) parsley

How to make it:

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

Christmas Strata with Ham and Mushrooms

Recipe by Damon Lee Fowler, featuring

Salt Table’s Savannah Spanish Moss or All ‘Round Good Grinder Blend

A Holiday breakfast or brunch standard, a strata is really nothing more than a savory bread pudding. It also makes a lovely supper dish for any chilly evening throughout the year. The Salt Table’s Savannah Spanish Moss Blend makes seasoning it a snap. Another perfect match for it is the ever-popular All ‘Round Good Grinder Blend, which is delightful with ham and eggs.  You can add a little chopped fresh oregano to freshen the flavors, but it really doesn’t need it.

Serves 6 to 8

INGREDIENTS:

• 9 slices firm, home-style white bread
• 2 tablespoons unsalted butter
• ½ medium red bell pepper, stems, core and membranes removed, diced
• ½ medium green bell pepper, stems, core and membranes removed, diced
• 8 ounces brown (crimini or baby bella) mushrooms, cleaned and sliced
• 1 cup sliced green onions, both white and green parts
• 1½ cups diced cooked ham
• 2 cups shredded sharp cheddar, Gruyere, or Swiss cheese
• 1 cup freshly grated Parmigiano-Reggiano
• The Salt Table Savannah Spanish Moss Blend or All Round Good Grinder Blend
• 8 large eggs
• 3 cups whole milk

HOW TO MAKE IT:

1. Cut the bread into large dice (some cut enough for the top layer into decorative shapes with a cookie cutter). Butter a 9×13-inch casserole and put in half the bread.
2. Melt the butter in a heavy-bottomed skillet over medium heat. Add the peppers and sauté 4 minutes. Add the mushrooms and raise the heat to medium high. Sauté until they’re opaque, about 3 minutes, then add the green onions and ham and toss until hot, about a minute. Turn off the heat.
3. Scatter the ham, pepper, mushrooms, and green onions mixture over the bread in the casserole dish. Season well with Spanish Moss Blend. Sprinkle half of both cheeses evenly over it and top with the remaining bread.
4. Whisk together the eggs and milk and 2 teaspoons (or to taste) Spanish Moss Blend. Pour this over the entire casserole, cover with plastic wrap, and let it sit until the bread has fully absorbed the custard, about 30 minutes, or refrigerate it overnight. Let it sit at room temperature for 30 minutes before baking.
5. Preheat the oven to 375° F. Uncover the strata and bake until it’s almost set, about 30-35 minutes. Sprinkle with the remaining cheese and bake until golden and firm at the center, about 15-20 minutes longer. Let it rest 10 minutes before cutting.

Suggested Seasonings

Savannah Spanish Moss Blend

This recipe is also good with All Round Good Grinder Blend

Easy Old-Time Southern Dressing

Recipe by Damon Lee Fowler, featuring

Salt Table’s Savannah Spanish Moss Blend

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.

Serves 8

INGREDIENTS:

• 3 tablespoons unsalted butter
• 1 14-ounce package plain cornbread stuffing mix (about 9 cups)
• 1 large yellow onion, trimmed, split lengthwise, peeled and finely chopped
• 2 large ribs celery, washed, trimmed, strung and finely chopped
• About 1½ tablespoons The Salt Table Savannah Spanish Moss Blend
• 1 tablespoon chopped fresh sage, optional
• About 1½-2 cups turkey or chicken broth
• 2 large eggs, well beaten

1. 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.
2. 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.
3. 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.

Suggested Seasonings

Savannah Spanish Moss Blend

Individual Chicken Pot Pies

Recipe by Damon Lee Fowler, featuring

Salt Table’s Savannah Spanish Moss Blend

Pot pie is at its best when made with a chicken that has simmered in broth that’s in turn used to make the binding gravy, but a quick and perfectly satisfactory version can be made with leftover roasted poultry or a market-cooked rotisserie chicken, so it’s also a great way to use up leftover Thanksgiving Turkey. The Salt Table’s Spanish Moss Blend is ideal for poultry dishes, and gives these savory pies a deep, complex flavor without the complication of grinding spices and chopping several different herbs.

Serves 4

INGREDIENTS:

• 3 tablespoons unsalted butter
• 1 medium yellow onion, trimmed, split lengthwise, and peeled, and diced small
• 2 large carrots, peeled and diced
• 2 large ribs celery, trimmed, strung, and diced
• 1 tablespoon Salt Table Spanish Moss Blend, or to taste
• 1 tablespoon chopped flat-leaf parsley
• 3 tablespoons all-purpose flour
• 3½ cups chicken broth, preferably from Poached Chicken (recipe follows)
• 3 cups cooked diced chicken, preferably Poached Chicken (recipe follows)
• 1¼ cups frozen peas
• 1 recipe Basic Pastry (recipe follows), or enough pre-made pastry for 2 9-inch pie shells
• 1 large egg white, beaten with 1 tablespoon of water (optional)

HOW TO MAKE IT:

1. Position a rack in the center of the oven and preheat the oven to 400° F. Put the butter and onion in a heavy-bottomed deep skillet or wide, 3-4 quart pot over medium heat. Sauté, stirring often, until softened and translucent, about 3-4 minutes, then add the carrot and celery. Sauté, tossing, until softened and beginning to color, about 3-4 minutes more. Add a tablespoon of Spanish Moss Blend and sauté until fragrant, about half a minute.
2. Sprinkle in the flour and stir until it’s bubbly and smooth. Slowly stir in 3 cups of broth, bring it to a simmer, and simmer until thick, stirring constantly. Add the diced chicken and peas, bring it back to a simmer, and simmer 3-5 minutes. Taste and adjust the seasoning, adding more Spanish Moss blend if needed to suit your taste, and transfer the filling to 4 individual potpie dishes or 10-ounce ramekins.
3. Roll the dough out 1/8 inch thick on a lightly floured work surface. Cut it into rounds a little larger than the ramekins. Using a small decorative cutter, cut out the center of each and place the pastry over the filling. Use the same cutter to cut the excess pastry into decorative shapes, brush the bottoms with water, and arrange them around the edges. If you want a showy, glossy finish to the pastry, brush it with the diluted egg white.
4. Bake in the center of the oven until the pastry is golden and the filling is bubbly at the center, about 30-35 minutes.

Poached Chicken

For pot pies, creamed chicken, and casseroles such as chicken spaghetti.

Makes 3-3½ cups diced cooked chicken, serving 4-5

• 2 medium yellow onions, trimmed, split lengthwise, and peeled, 1 thinly sliced and 1 diced small
• 3 large carrots, peeled, 1 thinly sliced and 2 diced small
• 3 large ribs celery, 1 thinly sliced, 2 trimmed, strung, and diced
• 1 3½ pound chicken, cut up as for frying
• Salt
• About 4 cups chicken broth
• 1 large sprig plus 1 tablespoon chopped fresh sage
• 1 large sprig parsley
• 1 bay leaf
• 3-4 quarter-sized slices ginger

1. Cover the bottom of a wide Dutch oven or deep braising pan with the onion, carrot, and celery. Lay the chicken over it skin up and sprinkle lightly with salt. Add enough broth to barely cover the chicken and put in the sprigs of sage and parsley, bay leaf, and ginger. Bring it to a simmer over medium high heat.
2. Reduce the heat to a slow simmer, loosely cover, and cook until the chicken is tender, about 30-45 minutes. Remove the chicken, let it cool, then skin, bone, and cut the meat into bite-sized pieces. Strain and reserve the broth, discarding the solids.

Basic Pastry

Makes enough to make 2 9-inch pie shells, 1 double crust pie, or to cover 4 individual potpies

INGREDIENTS:

• 1¾ cups unbleached all-purpose flour
• 1 teaspoon salt
• 2 tablespoons chilled lard or shortening, cut into bits
• 8 tablespoons chilled unsalted butter, cut into bits
• ¼ to ½ cup ice water

HOW TO MAKE IT:

1. Sift or whisk together the flour and salt. Cut in the shortening and butter with a pastry blender until the flour resembles coarse meal with random lumps of fat no larger than small peas. Stir in ¼ cup of ice water and work it in. Continue adding water by spoonfuls as needed until the dough is holding together but not wet.
2. Gather the pastry into two balls, press each one into a 1-inch thick flat disk, and cover with plastic wrap. Refrigerate at least 30 minutes or for up to 2 days. Let it come almost to room temperature before rolling it out.

Suggested Seasonings

Savannah Spanish Moss Blend