Stout-Braised Short Ribs with The Salt Table Shamrock Dust, River Street Cobblestone Blend or All Round Good Grinder Blend.

Recipe by Damon Lee Fowler, featuring

Salt Table Shamrock Dust, River Street Cobblestone Blend, or All Round Good Grinder Blend

Short ribs braised in stout is an Irish favorite that has become popular in Savannah not only during our infamous St. Patrick’s Day celebration but throughout the winter. Salt Table’s Shamrock Dust is the perfect pairing for stout-braised beef. Other great blend alternatives for this recipe are River Street Cobblestone Blend and of course All Round Good Grinder Blend.

Serves 4

Ingredients:

• 4½ pounds (bone-in) beef short ribs
• Salt Table Shamrock Dust, River Street Cobblestone Blend, or All Round Good Grinder Blend.
• 2 tablespoons canola oil
• 2 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 1 large yellow onion, peeled and diced small
• 2 medium carrots, peeled and diced small
• 2 large ribs of celery, strung and diced small
• 1 12-ounce bottle of Irish Stout
• About 3 cups beef broth or 1½ cups beef broth mixed with 1½ cups chicken broth
• 2-3 tablespoons minced flat-leaf parsley, for garnish

How to make it:

1. Position a rack in the center of the oven and preheat the oven to 350° F. Wipe the ribs dry with paper towels and season with Shamrock Dust. Heat the oil and butter in a large, heavy-bottomed braising pan or Dutch oven over medium heat. Toss ribs in flour, shake off excess, and add them to the pan. Raise the heat to medium-high and brown them well on all sides, about 4-5 minutes. This can be done in batches if necessary. Transfer them to a rimmed sheet pan, plate, or platter.
2. Lower the heat under the pan to medium and add the onion, carrot, and celery. Sauté, tossing, until softened and beginning to color. Sprinkle lightly with Salt Table Shamrock Dust, River Street Cobblestone Blend, or All Round Good Grinder Blend and pour in the stout. Bring it to a boil, stirring and scraping to loosen the cooking residue, then return the ribs to the pan. Pour in enough stock to half-cover the ribs, cover, and set bake for 30 minutes.
3. Lower the heat to 275 degrees and continue baking until the ribs are falling off-the-bone tender, about 3-4 hours more.
4. Tip the pan and spoon off the excess fat. If the cooking liquid seems too thin, remove the ribs to a platter and put the pan over medium heat. Bring the liquid to a boil, adjust it to a lively simmer, and cook until it’s reduced and thick. Return the ribs to the sauce and let them rewarm. Sprinkle them with parsley and serve with mashed potatoes, Irish colcannon (mashed potatoes and greens), or crusty bread.

Suggested Seasonings

Savannah Shamrock Dust

Savannah River Street Cobblestone Blend

All Round Good Grinder Blend

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

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

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.

Chicken and Vegetable Stew with Salt Table River Street Cobblestone Blend

Recipe by Damon Lee Fowler, featuring

Salt Table River Street Cobblestone Blend

Slow-cooker stews are a great way to meet that fall craving for heartier flavors without overheating us in our still-warm kitchens. The Salt Table’s seasoning blends, particularly River Street Cobblestone blend, are a fine shortcut to great flavor in those stews. Other great blends for this stew are Savannah Spanish Moss Blend, Southern Italian Blend, and, of course, All Round Good Grinder Blend.

You’ll need a 3½-quart slow cooker for this.

Serves 4-6

Ingredients:

• 2 pounds boneless, skinless chicken breasts or 1 pound with 1 pound boneless, skinned chicken thighs
• Salt Table River Street Cobblestone Blend
• 2-3 tablespoons canola, olive, or other vegetable oil
• ½ cup dry white vermouth
• 1 large yellow onion, peeled and diced large
• 1 14-ounce can diced fire-roasted tomatoes
• 3 medium ribs celery, washed, strung, and cut in 1-inch lengths
• 5 medium carrots, washed, peeled, and cut in 1-inch lengths
• 3 large red-skinned or gold potatoes, scrubbed and cut in 1-inch cubes
• 1 cup chicken broth
• 3-4 tablespoons minced flat-leaf (Italian) parsley

How to make it:

1. Trim and cut the chicken into 1-inch cubes. Season it well with Cobblestone Blend. Film a heavy skillet with oil and warm it over medium heat. When it’s hot, add the chicken and brown it on all sides, about 3 minutes. Transfer the chicken to a 3½-quart slow cooker. Deglaze the skillet with vermouth, stirring and scraping to get up any cooking residue, and pour it over the chicken.
2. Scatter the onion over the chicken and add the tomatoes on top of them. Add the carrots and celery around edges and the potatoes to the center. Pour in the broth and season liberally with Cobblestone Blend.
3. Cover and cook on high 1 hour, then low for 5-6 hours longer or cook the entire time on high for 4-5 hours, or until the chicken and vegetables are tender.
4. Just before serving, stir in 2 tablespoons of parsley and ladle the stew into individual soup plates or bowls. Sprinkle each serving with a little more parsley and serve with crusty bread.

Suggested Seasonings

Savannah River Street Cobblestone Blend

Ground Beef and Macaroni Casserole

Recipe by Damon Lee Fowler, featuring

Salt Table Southern Spring Blend or Southern Herb Blend

A weeknight supper workhorse, this casserole is usually made with a cream of mushroom soup, but the flavors are so much fresher and better with a homemade sauce. The Salt Table’s Southern Spring Blend makes seasoning it a snap so the sauce goes together almost as quickly as opening that can. Other perfect blend combinations are All ‘Round Good Grinder Blend, Southern Herb Garden Blend, Southern Italian Blend, and River Street Cobblestone Blend.

Change it up by adding celery and or peas to it or by changing the cheese to Gruyere or Swiss.

Serves 4

Ingredients:

• About 1 tablespoon canola, olive, or vegetable oil
• 1 pound ground beef
• 1 large yellow onion, peeled and diced small
• 1 large carrot, peeled and diced small
• 2 tablespoons all-purpose or instant-blending flour
• 1½ cups beef broth
• ½ cup whole milk
• Salt Table Southern Spring Blend
• 8 ounces (½ of a 1 pound box) elbow macaroni
• 1½ cups (about 5½ ounces) shredded extra-sharp cheddar

How to Make it:

1. Put 3 quarts of water on to boil in a large pot over high heat. Position a rack in the center of the oven and preheat it to 350° F.
2. Meanwhile, film a large skillet with oil and heat over medium heat. Crumble in the beef and brown (in batches if necessary to keep from crowding meat), about 2-3 minutes. Remove with slotted spoon and season it lightly with Southern Spring Blend. Add the onion to the pan and sauté until softened about 2 minutes. Add the carrot and sauté 2 minutes longer.
3. Whisk in the flour, blending until smooth, then slowly whisk in the broth and milk. Cook, stirring constantly, until it’s bubbly and thick. Season to taste with Southern Spring Blend, adjust heat to slow simmer, and cook 3-5 minutes, stirring occasionally. Fold in the beef, let it come back to a simmer, and turn off the heat.
4. When the water is boiling, stir in a small handful of salt and macaroni. Cook until softened but still not done (about half the time recommended on the box) . Meanwhile, butter a rectangular 2-quart casserole dish. Drain and add the macaroni to the casserole.
5. Add the beef and sauce mixture and 1 cup of the cheese. Gently toss to mix and level with spatula. Sprinkle remaining cheese evenly over top. Bake until bubbly at the center and the cheese is lightly browned, about 30 minutes. Let it rest 10 minutes before serving.

Add the beef and sauce mixture and 1 cup of the cheese. Gently toss to mix and level with spatula. Sprinkle remaining cheese evenly over top. Bake until bubbly at the center and the cheese is lightly browned, about 30 minutes. Let it rest 10 minutes before serving.
 

Suggested Seasonings

Southern Herb Garden Grinder Blend

Southern Italian Grinder Blend

All ‘Round Good Grinder Blend

Savannah River Street Cobblestone 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.

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.

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.

Seafood Stuffed Tomatoes

Recipe by Damon Lee Fowler, featuring

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

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

Serves 4

INGREDIENTS:

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

HOW TO MAKE IT:

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

Suggested Seasonings

Tybee Island Coastal Grinder Blend

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

Southern Italian Stuffed Zucchini

Recipe by Damon Lee Fowler, featuring

Southern Italian Stuffed Zucchini

Stuffed vegetables are popular with Italian cooks, particularly in Liguria, the coastal province that’s also known as the Italian Riviera. These are most often offered as an antipasto (appetizer), but they’re substantial enough to serve as a light main dish for lunch or supper. The Salt Table’s Savannah Summer Salt or Southern Italian Grinder Blend is a perfect pairing with the flavors of this, and also works well with these other great seasoning combinations; River Street Cobblestone Blend and Southern Herb Garden Blend.

This recipe works great with:

Savannah Summer Salt Seasoning Blend

Southern Italian Grinder Seasoning Blend

River Street Cobblestone Seasoning Blend

Southern Herb Garden Seasoniong Blend

Serves 4-8

INGREDIENTS:

• 4 small zucchini, each less than 6 inches long
• The Salt Table Seasoning Blend of your choice (to taste)
• 3 tablespoons unsalted butter
• ¼ cup minced shallots or yellow onion
• ½ cup chopped prosciutto
• 1 cup fine soft breadcrumbs
• ½ cup freshly grated Parmigiano-Reggiano

HOW TO MAKE IT:

1. Position a rack in the upper third of the oven and preheat to 375° F. Scrub the squash under cold running water. Put them in a wide, shallow, lidded pan and add just enough water to cover. Lift out the squash, cover the pan, and bring the water to a boil. Return the squash to the pan, cover, bring it back to a boil, then uncover, reduce the heat, and simmer until barely tender, about 10 minutes. Drain and let them cool enough to handle.
2. Split them lengthwise and carefully scoop out centers, leaving a ¼-inch shell. Lightly season these with the Salt table seasoning Blend of choice. Roughly chop the pulp.
3. Put the shallot and butter in pan over medium heat. Sauté, tossing occasionally, until softened, about 4 minutes. Add the zucchini pulp and cook until its liquid is evaporated. Add the prosciutto, toss until hot, and turn off heat. Stir in the crumbs and all but 3 tablespoons of the Parmigiano cheese. Season to taste with the Salt Table Seasoning Blend of your choice.
4. Fill the zucchini shells with stuffing, mounding it on top, and put in a lightly buttered casserole, stuffing side up. Sprinkle with the remaining cheese and bake until hot through and tops are golden brown, about 20-30 minutes