Use this russet-colored, deeply-flavored blend on just about everything. Dust on sizzled eggs. Sprinkle over mozzarella and dress with olive oil. For a snack, dip juicy apple slices in the salt. Season cucumber and sweet onion slices and dress with olive oil. Enjoy as a lively side dish, or add to a green salad. Cook in vegetable or bean soups. Mix with unsalted butter and slide under the skin of a chicken and roast or broil. Finish your steak, chops, or burgers with this blend. Mix into ground meats before cooking, too. And on our favorite anytime dish: buttered toast with avocado slices.
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Posted by Nan in Colorado Springs, CO on 2nd Nov 2012
Didi, you've done it again! This blend is a masterpiece and now a regular in my kitchen.
My favorite use for it is in a hearty soup or stew. I almost always finish off soups and stews with Viking or Maine Cherrywood smoked salt. Now, I also add a pinch of Chili Sea Salt to the bowls of anyone who wants a little kick with the smoked flavor.
It's great sprinkled on a burger or steak during grilling and it's mild enough that everybody likes it. On baked potatoes, oven roasted potatoes, and fries it's a nice change from "plain" salt.
I even put a pinch in a Bloody Mary last weekend and that was delicious, too.
Thanks for another terrific blend!