The new SALT TRADERS Collections are here - and better than ever! Enjoy our improved stylish packaging, along with our two newest exclusive collections: The Smoke Stack and The Everyday Grourmet!
An excellent addition for the kitchen of a novice gourmet, or a perfect gift for any food lover.
I hope you are enjoying your summer as much as I am. It's been beautiful here, a mix of cool days as well as your occasional scorchers. While work and life continue in their busy fashion, there is still this sense of unwinding and relaxation that comes with the warm weather. Leisurely dinners outdoors that stretch on into dusk, picnics on the weekends, and time spent in the garden picking fresh vegetables and herbs.
The past few weekends have been filled with family visits, which has been such a pleasure. We love entertaining, and sharing the joys and tastes of summer with those we love most has been fabulous. Last weekend we made one of our all time favorites, introduced to me by a dear college friend - Fish Tacos. I've never met anyone who does not like a fish taco. They are simply delicious. Yet the key is to fry them, not grill (this is not the time to try and be healthy - save that for another day.) Unfortunately, if you've ever fried indoors, you know the smell of oil that seems to cling to every article of clothing, making you feel as though you've just left McDonalds, not your own kitchen. Add summer heat and humidity on top of that, and cooking indoors is the last thing you want to do.
But this is where brilliance struck - we had the great idea to try frying on the grill, and it worked out perfectly. All you need is a cast iron skillet. The result is flaky fish with a crispy, golden batter. Served with a spicy, smoky Chipotle Sauce (we like to refer to it as "THE SAUCE"), they are sure to be an instant summer favorite.
The recipe is effortless to prepare, and can easily be doubled for a large crowd (recipe is a variation from one found on allrecipes.com):
INGREDIENTS:
1 lb fresh white fish (cod, tilapia, haddock etc)
1-2 cups vegetable oil, for frying
Beer Batter:
1 cup flour
2 Tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 egg, beaten
1 cup beer
Pour vegetable oil into cast iron skillet and place on grill, closing the top. Preheat grill until oil is hot.
To make the batter, combine all dry ingredients. Add egg and beer, and whisk until smooth.
Cut fish into pieces and coat well with beer batter. Add fish pieces to hot oil, being careful not to burn yourself. Fry fish in batches until golden, turning each piece after a few minutes. Place fish on a paper towel after cooked to absorb any extra oil.
Serve immediately with warm tortillas topped with shredded cheddar cheese, fresh tomatoes, lettuce, and plenty of Chipotle Sauce (recipe below).
Chipotle Sauce:
1/2 cup sour cream
1/2 cup mayo
1-2 canned Goya Chipotle Peppers
1 or 2 garlic cloves
1 Tablespoon fresh lime juice
Fresh chopped parsley or cilantro, to taste (optional)
Blend all ingredients in food processor or blender. Taste and adjust seasonings as desired.
The tacos paired perfectly with our most recent homebrew batch - a Rye IPA. Cheers to summer!
On hot summer days like these, it's important to stay cool. With temperatures of 100 degrees in many parts of the country, these recipes couldn't come at a better time!
We've paired the fresh flavors of citrus with herbs found in most gardens - the results are bright, refreshing syrups that will remind you why you love summer! The herbs add an unexpected twist and balance out the sweetness of the syrup perfectly. With flavors including Lemon-Dill, Orange-Lime-Basil, and Mojto, we've got just the thing to keep you cool.
While it may be simply served with chilled water or club soda as a refreshing beverage, there are many other uses for these syrups. Try pairing with gin, vodka or rum for a summer cocktail, rimmed with one of our handcrafted sugar blends. Choose a sea salt and unique peppercorn, and drizzle syrup over grilled poultry or seafood for an effortless glaze, or over roasted vegetables such as carrots, beets or onions. For a healthy and refreshing dessert, drizzle over seasonal fresh fruit, or brush on cakes (such as pound cake or shortbread). With syrups this delicious, you'll keep finding new uses for them.
LEMON with DILL
3/4 c water
2 1/2 cups sugar (Maui white or gold)
10 or more dill stems
2 cups lemon juice
MOJITO:
3/4 c water
2 1/2 cups sugar, (Maui white or gold)
3/4 bunch mint
2 cups lime juice
ORANGE-LIME with BASIL:
3/4 cup water
2 cups sugar, (Maui white or gold)
10 or more basil stems
1 cup orange juice
1 cup lime juice
METHOD:
Bring water and sugar to a boil over medium heat. Add herbs, lower heat and simmer 5 minutes. Remove from heat and cool to room temperature.
Before you cut the citrus to juice it, roll each one first. This will make the juicing easier.
Add the citrus juice to the sugar-herb mixture and chill. I usually leave the herbs in, but you can also remove before you refrigerate. Strain the syrup if you would like it clear, but I love the pieces of citrus. Syrup keeps for several weeks refrigerated. Can also store in the freezer, but keep in mind it won't freeze solid due to it's sugar content.
My mother came for an impromptu visit last weekend - it was a wonderful time spent with her - a great combination of cooking together, eating well, relaxing, and most importantly catching up. I have a truly wonderful mother, and I feel quite blessed.
One of our happy discoveries was finding a massive mulberry tree, simply bursting with ripe fruit. Within minutes, our hands were stained dark purple, and our bowls were quickly filling with berries.
There's something great about harvesting your own fruit - I realize this revelation is nothing new or unique, in fact, our nation seems to be buzzing with the push towards local, home grown food. Yet I, like so many others, enjoyed the process. (For me, I know this romance comes from reading Little House on the Prairie as a young girl. I'm sure it would quickly pass if I had to harvest my food on a daily basis!)
The berries were perfectly ripe - a smooth, full sweetness. If you've not had a mulberry - they are delicious. One might compare them to a blackberry, yet they are much sweeter and don't have the same tangy quality. They are firmer than blackberries in texture. Very tasty.
I decided to make a mulberry pie (pies and tarts are my most favorite desserts). The most troublesome part, however, is what to do with those stubborn stems. They are tightly connected to the mulberry, and require snipping them off individually with scissors, as my attempt to pull them by hand resulted in a prompt squashing of the berry. After some research as to whether or not to leave the stems on or snip them off, opinions seemed to be equally divided. I felt my time could be spent on more enjoyable tasks, so I took the lazy route and decided to bake with abandon and leave the stems on.
The pie was delicious - a rich, berry flavor just perfectly sweetened - my crust crisp and flaky. Yet the stems were unfortunately a bit noticable, in texture and appearance. They made a beautiful pie a bit too wild and rustic. Thus, I think my vote is to take the time to snip them off, especially if you were serving the pie to guests.
I am thinking jam might be next on the mulberry agenda. Other suggestions or recipes are certainly welcome!
I hope everyone had a wonderful Memorial Day spent with friends and family!
This week's Tuesday Takeaway is sponsored by Arbon Publishing - who has graciously offered to give away a copy of "The Salt Book: Your guide to salting wisely and well, with recipes" to one lucky winner.
This book does a great job of offering the reader a great introduction to the fundamentals of salts, discussing types of salt and how to use them in the wisest of ways with a variety of techniques including brining, pickling, curing and preserving.
The book advocates for healthy eating: "An important part of being 'salt wise' is eating well. We need to take the time to prepare food for ourselves which is healthy, tasty and ecologically viable. We need to season that food sparingly, with quality salt that is made using natural processes."
Predominantly a cookbook - expect a spectrum of recipes, including some untraditional, yet excitingly essential. A few of these basics caught my eye, as you so rarely seem them in mainstream cookbooks - Brined Feta, Butter, even Soy Sauce! If you are like me, you find the idea of making these practical essentials extremely rewarding. Expect also more traditional dishes such as: Salt Block Salmon, Olive and Rosemary Focaccia, or Broccoli Soup.
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To enter to win, simply reply to this blog post with a response to the following:
How many cookbooks are in your kitchen?
Looking for ways to increase your chances of winning?
1. Sign up for our E-Newsletter
2. Like Salt Traders on Facebook
3. Follow Salt Traders on Twitter
4. Tweet/Blog about this Giveaway
5. Send a friend a link to this Giveaway (I am counting on your honesty here!)
Submit a separate comment for each additional entry to let me know you've done it!
Thanks for commenting - the winner will be announced next Tuesday and contacted by email!
All comments must be submitted by Monday, June 6th at 12:00 midnight EST.
Be sure to tell your friends about the Salty Dog's Blog and how they too can win!
I have found the most wonderful soup for spring! I came across this recipe for Vietnamese Fisherman's Soup in a Martha Stewart cookbook. The photo of it caught my eye - a beautiful mélange of color, texture and flavors - I could almost taste it just looking at the picture!
The soup boasts a perfect balance between sweet and spicy - sweet from the fresh, juicy slices of pineapple, and spicy from the Chili Garlic Sauce that warms you from the inside out. The texture is exciting - from salmon that delicately flakes apart to the subtle crunch in the bean sprouts and crispy fried shallots. Fresh herbs provide a brightness that is perfect for sunny spring days, finished off by a subtle tartness of freshly squeezed limes.
So wait for a cool, yet sunny evening, and make this comforting yet refreshing soup. Pairs perfectly with crisp, dry white wine and a crusty French loaf.
Vietnamese Fisherman's Soup
Adapted from Martha Stewarts The Original Classics Cookbook
Serves 8
8 ounces boneless, skinless salmon
8 ounces boneless, skinless cod (or any other white fish)
1 T. canola oil
1 T. Chili Garlic Sauce (found in the international section of most grocery stores)
5 cups chicken stock
2 medium fresh tomatoes, cored and cut into 1/2 inch dice
2 cups fresh diced pineapple
1/2 medium onion, sliced lengthwise, 1/4 inch thick
2 T. Asian fish sauce or clam sauce
1/4 cup sugar
1/4 t. sea salt (I like our new Portuguese Sea Salt)
1/8 t. freshly ground Comet's Tail Pepper
1/4 cup fresh lime juice
3 scallions, white and green parts, thinly sliced
2 cups fresh bean sprouts
2 T. fresh Thai or regular basil leaves, sliced
2 T. chopped fresh cilantro (optional)
2 T. Fried Shallots (see recipe below, optional)
Blanch the fish in boiling water for 10 to 20 seconds. Remove with a slotted spoon, and drain in a colander.
Heat the oil in a small stockpot over medium heat. Add the Chili Garlic Sauce and heat for about 10 seconds. Add the chicken stock, cover, and bring to a boil. Reduce heat to medium; stir in the seafood, tomatoes, pineapple, onion, fish sauce, sugar, salt, pepper and lime juice. Cook just until the seafood is cooked through, about 5 minutes. Remove from the heat, and stir in the scallions, bean sprouts, basil, and cilantro. Serve soup immediately and garnish with fried shallots, if using.
Fried Shallots
3 to 4 medium shallots, thinly sliced
3/4 cup canola oil
Spread the shallots on a paper-towel-lined baking sheet, and let dry for 15-20 minutes at room temperature. Heat the oil in a small skillet over medium-low heat until it's so hot that a shallot slice dropped in the oil bubbles and floats to the surface. Stir in all shallots; fry until golden, stirring often, about 5 minutes. Remove the fried shallots with a slotted spoon; drain on paper towels.
This is a Tuesday Takeaway to get extra excited about! We are thrilled to giveaway a tin of our handcrafted Didi Davis Food Mojito Sugar - just in time to make a Mint Julep for the Kentucky Derby!
Don't let the name of this sugar blend lead you astray - it can be used for more than just minty cocktails like the Mojito or Julep. Sprinkle it on grilled chicken or fish for a tangy glaze, or on top of fresh fruit or yogurt. Try
spinkled on roasted carrots or fresh peas, or atop baked goods like scones, muffins, or cookies!
Like all our Didi Davis Food products, our Mojito Sugar is made with the finest ingredients and lots of care. Comprised of mint, fresh lime zest, and sparkling Maui white sugar. Perfect for warm spring days that bring the promise of summer!
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To enter to win, simply reply to this blog post with a response to the following:
What is your favorite summer beverage (cocktail or other)?
Looking for ways to increase your chances of winning?
1. Sign up for our E-Newsletter
2. Like Salt Traders on Facebook
3. Follow Salt Traders on Twitter
4. Tweet/Blog about this Giveaway
5. Send a friend a link to this Giveaway (I am counting on your honesty here!)
Submit a separate comment for each additional entry to let me know you've done it!
Thanks for commenting - the winner will be announced next Tuesday and contacted by email!
All comments must be submitted by Monday, May 9th at 12:00 midnight EST.
Be sure to tell your friends about the Salty Dog's Blog and how they too can win!
Himalayan Pink Salt is a pure, strikingly beautiful dark pink salt. The dark pink salt, unlike the ubiquitous lighter Himalayan Pink Salt varieties, can only be found in a few mines in Pakistan. This natural salt looks as beautiful on food as it does on your table in a bowl, a salt shaker, or salt mill.
Danish Viking-Smoked Salt is made in a style devised by the Vikings, thanks to the efforts of one man in Denmark, who took it upon himself to rekindle this millennium-old tradition.
Choose from varying textures of Bali Sea Salt - fine grain or pyramids. Both offer a delightful crunch and satisfying sea salt taste.