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.

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.

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.

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.