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These can be roasted without blanching but that speeds up the roasting and helps keep the sprouts from being tough. Plus it can be done a day or two ahead. If you really don’t have time to blanch the vegetables ahead, add 15-25 minutes to the roasting time. The Salt Table’s Smoked Bacon Sea Salt really makes these brussels sprouts sparkle.
Trim the cut ends of the sprouts and pull off any loose leaves. Cut them in half lengthwise.
Bring a large pot of water to a rolling boil. Add a handful salt, stir, and add the sprouts. Cook 2 minutes, drain, and rinse under cold running water. This can be done 1-2 days ahead.
Position a rack in the center of the oven and preheat to 425° F. Rub a large, rimmed baking sheet with oil. Spread sprouts and onion over the pan, drizzle them lightly with oil, and toss to coat. Spread them evenly and season well with Smoked Bacon Sea Salt (about 1-1½ teaspoons) and pepper, both to taste.
Roast, stirring occasionally, until the sprouts are tender and lightly browned, about 20-25 minutes. Taste and adjust the seasonings. Serve hot.
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)
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.
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.
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.
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.
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.
Stuffed yellow crookneck squash was a specialty of my maternal grandmother. Her stuffing was a simple mixture of the chopped pulp, soft breadcrumbs (sometimes from leftover biscuits), chopped green onion, egg, and seasonings. Later on, she began adding dried herbs. They’re a snap with The Salt Table’s Leek, Chive, and Onion Seasoning and Dip Blend: there’s no onion to chop and the seasonings are all blended into one jar. They would also great with Southern Herb Garden Blend.
Position a rack in the center of the oven and preheat to 350° F. Put the squash into a heavy-bottomed 4-quart pot and add enough water to cover them by 1 inch. Lift out the squash, cover, and bring the water to a boil over high heat. Meanwhile, scrub the squash under cold running water. Put them in the pot, cover, and let it come back to a boil. Uncover, adjust the heat to a simmer, and cook until squash are nearly tender, about 10 minutes.
Remove them with a slotted spoon or frying skimmer to a cutting board so they lie flat without rolling, and let them cool enough to handle. Slice off but reserve about 1/4 inch of the top side of each. Using a melon baller or small, sharp-edged spoon, carefully scoop out the center pulp of each, leaving about 1/4 inch of outer flesh intact, taking care not to puncture shell. Squeeze the excess moisture from the pulp and chop it along with the reserved top slices.
Put them into a mixing bowl, add the soft crumbs, and 1 tablespoon of Leek, Chive, and Onion Blend. Mix well, taste and adjust the seasoning blend, then add the eggs and mix well.
Lightly grease a rimmed baking sheet or wide, shallow casserole, and arrange the squash shells on it open side up, not touching. Lightly season with Himalayan Pink Salt. Divide the filling among them, carefully packing it and mounding it up on top. Dot their tops with butter and bake in center of oven until the filling is set and the tops are lightly browned, about 30 minutes. Let them rest for 10 minutes if serving hot or let them cool to room
If using canned sweet potatoes, skip to step 2. Put the fresh sweet potatoes in a heavy-bottomed saucepan with just enough water to barely cover them. Add a pinch of salt, ¼ cup of the sugar, and bring them to a boil over medium heat. Adjust the heat to a simmer and cook until they’re barely tender, about 10 minutes.
Position a rack in the center of the oven and preheat to 350° F. Butter a 9-by-13-inch casserole dish.
Spread the potatoes over the dish and drizzle with reserved cooking liquid or juice. Sprinkle with 2 tablespoons Cinnamon Sugar (or to taste) and generously with about a cup of brown sugar. If liked, add a light grating of nutmeg. Dot with butter and bake, basting occasionally, until glazed, about 30-45 minutes. Let the potatoes settle for 5-10 minutes before serving.
Bacon makes everything better, but it can be messy and too much of it isn’t great for our arteries. Fortunately, The Salt Table has Smoked Bacon Sea Salt lends that bacon flavor without the fuss and cholesterol!
Serves 4
INGREDIENTS:
1 pound haricots verts (small, slender green beans)
Salt
3 tablespoons unsalted butter
2 medium yellow onions, trimmed, split lengthwise, peeled, and thinly sliced
Put 1-2 inches of water in a wide, deep lidded skillet. Cover and bring to a boil over high heat. Meanwhile, trim the stem end of the beans and, if needed, string them. Rinse well under cold running water and drain. When the water is boiling, uncover the pan and add a rounded tablespoon of salt to the water, then carefully add the beans. Cover and bring it back to a boil. Uncover and cook, stirring occasionally, until the beans are crisp-tender but still bright green, about 5-6 minutes.
Drain the beans into a colander and rinse them thoroughly under cold running water to arrest the cooking. Set them aside. Wipe out the pan in which the beans cooked and put in the butter and onions. Return it to medium heat and sauté the onions, stirring and tossing often, until they’re a rich golden color. Return the beans to the pan and season liberally with Smoked Bacon Salt and pepper. Continue sautéing, tossing often, until the beans are done to your taste, about 2 minutes longer. Turn them out into a serving dish, sprinkle with parsley if liked, and serve hot.
Salt Table’s Shamrock Dust (or Leek, Chive, and Onion)
The Salt Table’s Shamrock Dust and Leek, Chive, and Onion Seasoning blends are great for flavoring weeknight casseroles, especially fall broccoli. This gratin is a fresh take on an old favorite using fresh broccoli and real cream, and thanks to The Salt Table’s seasoning blends, it’s as fast and easy as the old standby with frozen vegetables and a can of cream soup.
1 cup coarsely grated extra-sharp cheddar, Gruyère, or Parmigiano-Reggiano cheese
About 1 cup heavy cream
½ cup crushed cheese cracker crumbs (such as Cheez-it Crackers)
HOW TO MAKE IT:
Prepare a large, wide saucepan or Dutch oven with 1-inch cold water. Put in a steamer insert, making sure the water doesn’t touch its bottom. Cover the pot and bring the water to a boil. Wash and trim the broccoli and peel the tough stems. Cut off the stems and cut it in 2-inch lengths, then divide the florets into smaller pieces.
When the water is boiling, add the broccoli to the insert, cover, and steam 2 minutes, then sprinkle with Pink Salt. Cover and steam until just tender but still bright green, about 6 minutes more. Remove from the steamer and let cool.
Lightly butter a 9-inch gratin dish or shallow casserole. Roughly chop the broccoli and put it in dish. Sprinkle it with the Seasoning Blend and mustard. Set aside ¼ cup of the cheese and add the remainder to the casserole. Gently toss to mix, taste and add more seasoning blend if needed, then level the top with a spatula and sprinkle and pour enough cream over it to almost cover the broccoli. Sprinkle the reserved 1/4-cup of cheese evenly over the top.
Note: The gratin can be made up to this point as much as 4 hours ahead. Let it completely cool before loosely covering it, and let it stand at room temperature.
About 45 minutes before you’re ready to serve, position a rack in the upper third of the oven and preheat it to 375° F. If you’ve made the gratin ahead, uncover it and sprinkle the crumbs evenly over the top. Bake in the center of the oven until bubbly and lightly browned, about 35-40 minutes. Let it settle for 5-10 minutes before serving, but serve it hot.
Salt Table’s All ‘Round Good Grinder Blend & Leek and Chive, and Onion Seasoning Blend
All ‘Round Good Grinder Blend is ideal for marinades and vinaigrettes, providing all the flavorings the marinade will need with a simple twist of the mill. It’s especially cooling way of using up the leftover roast, but in Savannah’s changeable climate, it can be a welcome supper dish at any time of the year. Try it also with roasted pork tenderloins or leg of lamb.
1 head romaine lettuce, pulled apart, washed, and spun dry
1/4 cup thinly sliced scallions
12-16 ripe cherry or grape tomatoes
2 tablespoons nonpareil capers, drained
4 hard-cooked eggs, peeled and cut into wedges
2-4 ounces Roquefort, gorgonzola, or other blue cheese, roughly crumbled
1 tablespoon chopped flat-leaf parsley
HOW TO MAKE IT:
Make the vinaigrette: chop the garlic fine and sprinkle with salt. Rub it to paste with a flat side of the knife. Scrape it into a mixing bowl. Whisk in vinegar and mustard. Slowly whisk in oil, a few drops at a time, until emulsified. Whisk in 1 teaspoon Good Grinder Blend and thyme. Set aside 10-15 minutes, then taste and adjust the seasonings. Put the beef in a glass or ceramic bowl. Drizzle vinaigrette over it, toss, then cover and refrigerate at least 2 hours or until needed.
Make potato salad: Put 1 inch water in pot fitted with steamer insert and bring to rolling boil over medium high heat. Scrub potatoes under cold running water, slice 1/4-inch thick, and put in steamer insert. Cover and steam until just tender. Transfer to mixing bowl and while still hot sprinkle lightly with wine. Toss and let sit a few minutes. Sprinkle lightly with vinegar and season with Leek, Chive, and Onion Seasoning Blend. Toss and let cool. Drizzle with olive oil. Toss, taste, and adjust the vinegar, oil, and seasoning blend. Set aside until completely cooled.
Line a platter with whole lettuce leaves. Tear the remaining leaves into bite-size pieces. Drizzle lightly with vinaigrette, toss and spread over the whole lettuce leaves. Add the scallions to the marinated beef, toss, and spread it over the center of the platter.
Arrange the potato salad around the beef in several mounds. Toss the tomatoes with a spoonful of vinaigrette and arrange them between the potatoes. Scatter the capers over the beef, potato salad, and tomatoes. Arrange the wedges of egg around the beef and drizzle them with vinaigrette. Sprinkle Roquefort cheese over the salad to taste and finish with a sprinkling of parsley. Serve at once, passing the remaining vinaigrette separately.
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.
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:
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.
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.
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.
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
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:
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:
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. 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.
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.
Recipe by Damon Lee Fowler, featuring
