To Taste: Flavored Finishing Salts collabo w. Sunshine
June 13, 2010
Sunshine turned me on to this awesome how-to video on how easy and rewarding it is to make flavored finishing salts. Eric Gower, the handsome personality behind Breakaway Cook, introduces diverse suggestions for ingredients to flavor moist sel gris. I’m beyond envious of his spice shelf and could watch his videos over and over and over.
Creative Use of Salts from Eric Gower on Vimeo.
Sunshine suggested and I agreed that this was a great inspiration for a crafty foodie collaboration! She had also found some mini jam jars that would be perfect vessels to store our new seasonings. We chose an afternoon during my week of leisure between jobs and got to planning our approach.
In the video, Eric Gower makes 4 different salts with lavender, matcha, smoked paprika, & saffron. We couldn’t get our hands on any of those ingredients, so we thought of great flavorings of our own. Sunshine finally located the sel gris at Trader Joe’s that is suggested as the base for our blends and we prepared our ingredients for blending. We heated the oven to about 275degrees and started drying our lime wheels, herbs, mango, & bacon:
Lime Wheels, Bacon, Herbs, & Mango
While our fresh ingredients dried in the oven, we set up the food processing attachment to the Cuisinart stick blender Dre got me for VDay. Quickest way to my heart is through a kitchen gadget! First up was some crystallized ginger we located on a last minute trip to the Asia mart. We ground it and added in about 2 T of the sel gris. A few more seconds of blending and we had so simply made our premier flavored salt.
Crystallized Ginger Salt
Luckily, we saved some fresh mango slices to sample the salt on. It was a perfect pairing!
Crystallized Ginger Salt on Mango
We still had some time to kill while our items dried in the oven. Sunshine found some really fun Victorian-inspired banner designs that we printed out as labels for our jars. We cut and arranged them on the lids with pencil-written names. One already filled and four more to go!
Labeled Salt Jars
The fresh herbs were first to be fully dried so we ground up the basil, thyme, oregano, & parsley. The result looked like a bowl of emerald-speckled diamonds and tasted amazing on fresh tomato slices.
Herb Salt
We whirled up our lime batch next, but I somehow missed getting a decent pic of it. Once the mango was crispy, we added it to two separate batches: one with just mango and another with the addition of bacon for a sweet & smokey approach. Both looked and tasted beautiful.
Mango Salt
Bacon Mango Salt
By this point in the afternoon, we’d downed quite a few Absolut Boston (elderflower & black tea vodka) and Arizona Lemonade cocktails. We moved the party to the patio to snack and focus on sampling all of our salts. I pan-fried chicken breast and sliced some more tomato as simple hosts for the variety of salty tastes.
Flavored Salt Sampling
They were all amazing but our stand-out favorite was definitely the crystallized ginger. We finished up our meal with sliced fresh strawberries… with salts, of course! I’m sure our cholesterol levels were staggering by the end of the day.
Strawberry w. Mango Salt
Even the Baby Kitty joined us for a great afternoon on the patio. She loves to stalk flies from the edge of the garden.
Baby kitty stalking flies
I’m so glad Sunshine stumbled upon this project as it is one of my favorites to date. We have alot of fun ideas on using our salts, so keep an eye out for exciting updates.
Flavored Finishing Salts
Check out Sunshine’s blog post on our crafty flavored finishing salts project on Blog Full of Jelly!
To Taste: Chicken under a Bri… Something Heavy
September 8, 2009
My boyfriend has come to love food porn as much as I do, so when he sent me Pinch My Salt‘s step by step photo blog of Grilled Chicken Under a Brick, I couldn’t wait to get my spatchcock & grill on! Dre & I were both working late on a Friday night, and seeing that I already learned my lesson in grilling in the dark, I decided to at least get my meal prepped that night for a yummy pre-work lunch the next day.
When there’s chicken of any kind on sale, I impulsively pack my already stuffed freezer with as much as I can. I thawed one of the roasting chickens to make some space for my next grocery trip, watched this very helpful video on butterflying a whole chicken, & got to butchering! Call me sadistic (I’ll spare my veggie friends/readers from seeing the pics), but I really enjoyed the whole hands-on process of removing the spine & breast bone of my chicken so it could lay flat for its visit to the grill.
I picked some Fresh Herbs from my garden, chopped, & combined with Olive Oil & Minced Garlic for a simple chicken rub. I coated both sides of the chicken & marinated in the fridge overnight. I also peeled & cubed a butternut squash; to me, its serves as a starch & veggie side to any meal.
Spatchcocked Chicken w/ a Basil, Lemon-Thyme, Parsley, Rosemary, Garlic, & EVOO Marinade
Grilled Butternut Squash w/ Fresh Herbs, Spices, & Garlic
Saturday morning, we got the grilled warmed to about 350 degrees per the Whole Foods recipe that Pinch My Salt referenced. I seasoned the Butternut Squash with Fresh & Dried Herbs, Paprika, Red Pepper Flakes, S&P, Garlic, & Olive Oil and divided them among 4 foil pouches while the chilled chicken came up to temperature. When it came to grill time, I realized that, uh… umm… I didn’t have any bricks! So the only troubleshoot I could come up with was a heavy, foil-covered cast iron pan, which proved to be a perfect substitution. The original recipe called for a 3-4lb chicken, but I was working with a 7lb bird, so it took about 20-25 minutes per side. I tossed the squash pouches onto the grill, too, as they were tender after flipping a few times in about 40 minutes. Towards the end of grilling, the drums of the chicken fell off, but it fortunately gave them some extra time to cook when the breast & wings were perfect.
All future birds cooked in my household will surely be spatchcocked & grilled, as this was the juiciest & tastiest one I’ve ever made. Looking forward to a Turkey Under ALOT of Bricks this Thanksgiving!
Grilled Chicken Under a Cast Iron Pan
Grilled: Chicken Under a “Brick” & Herb Butternut Squash
Butterflied Whole 7lb Chicken – Rubbed & marinated w/ Basil, Lemon-Thyme, Parsley, Rosemary, Minced Garlic, & EVOO, grilled under a Cast Iron Pan
Grilled Butternut Squash – Cubed & tossed w/ Fresh & Dried Herbs, Paprika, Red Pepper Flakes, S&P, Garlic, & Olive Oil, grilled in foil packets
Family Dinner: Spicy BBQ Slow Cooked Pulled Chicken Sammies
September 1, 2009
I couldn’t wait to cook for my mom, as she made the trek all the way from beautiful Hawaii to visit Ker & I. Nothing is more comforting after a long travel (especially 3 flights & 14+ hours later) than a home cooked meal. The night before her arrival, I decided to dig out the ol’ Crock Pot. I usually rely on it to keep me warm during the winter months, but I had 6 chicken split-breasts waiting for a simmer.
I’d estimate that I make some version of pulled chicken in my Crock Pot about 4x each year, but never the quite the same recipe. This round, I took a Spicy BBQ approach for some summery flair.I tossed all the ingredients into the pot and set in the fridge with a can of chopped tomatoes on top so I wouldn’t forget to add in the morning. At 830am, I turned the Crock Pot on ‘Lo’ and headed to work. I love coming home to the aroma of a 9-hour simmer! Ker picked the bones out (a scorching & tedious task) & pulled the chicken. It simmered for another hour so the flavors could fully infuse.
I melted sharp cheddar on Whole Foods Onion Focaccia flat-breads, topped with leftover warmed collard greens, & a healthy pile of my Spicy BBQ Slowed Cooked Pull Chicken. I paired the plate with a Summer Roasted Vegetable Salad that I quick prepared the night before and finished with Rice Vinegar & Fresh Herbs before serving.
I always make a ton of chicken when I’m working with my Crock Pot. It works well on sandwiches, tortillas, quesadillas, salads, pizzas, inside a spring roll, & over rice to serve as extended leftovers. Get creative! I freeze a portion of every batch, too, to enjoy on a lazy dinner night!
BBQ Spicy Pulled Chicken, Melted Cheddar, Collard Greens, & Onion Focaccia w/ Roasted Summer Vegetable Salad
Spicy BBQ Chicken Sammies w/ Summer Roasted Vegetable Salad:
Spicy BBQ Slow Cooked Pulled Chicken – BBQ Sauce, Soy Sauce, Worcestershire, Shallots, Garlic, Jalapeno, Olive Oil, Chili Powder & a Can of Chopped Tomatoes, marinated overnight & slow cooked in the Crock Pot for 10 hours
Whole Foods Onion Focaccia Flat Breads
Sharp Cheddar Cheese
Leftover Collard Greens from my Grilled Crab Dinner
Roasted Summer Vegetable Salad – Roasted Yellow Squash, Cherry Tomatoes, & Sweet Peppers w/ Minced Garlic & EVOO, cooled & tossed w/ S&P Lemon-Thyme, Thai Basil, Parsley, & Rice Vinegar
Only regret is forgetting to add chipotles to the chicken. It really could have used a some smokey, spicier layers. Til next time…
Quickie: Whipped by Potatoes
September 1, 2009
I LOVE LOVE LOVE mashed potatoes, but not the starchy process of peeling, chopping, & boiling the tubers. The best parts are using my prized Cuisinart Stand Mixer and, of course, eating them!
Whipped Potatoes w/ Fresh Herbs via my Cuisinart Stand Mixer
I kept the rest of my dinner quick with the entree & side:
Balsamic-Glazed Chicken Breast – Marinated in Italian Salad Dressing & Balsamic Vinegar, Pan-fried
Fresh Snow Peas – Sauteed w/ S&P, Shallots, Garlic, EVOO, & Butter
Whipped Potatoes – White Potatoes, Whipped w/ S&P, Lemon-Thyme, Parsley, Basil, Garlic, Shallots, Milk, & BUTTER! in my Cuininart Stand Mixer
A tall glass of Dr. Dre-2O
Balsamic-Glazed Chicken Breast, Sauteed Snow Peas, & Whipped Potatoes
Weekend Update: Mmmm, Bacon Sunday
August 4, 2009
Sunday morn, the man & I made a quick Italian Market trip for some fresh bacon! We popped into Cappuccio’s Meats (1019 S. 9th St.) for 2lbs & headed home for a very late day brunch for 4. My awesome mama sent me Kona Chocolate Chip Pancake Mix from Hawaii, the perfect main course. I’m glad I remembered I had a heart-shaped pancake mold in my kitchen gadget stash, as they were adorable & delicious with ripe bananas & strawberries!
Heart-shaped Banana Kona Chocolate Chip Pancakes (breath), Fresh Banana & Strawberries, Bacon, & OJ
Bacon Sunday wasn’t complete without another round of fried piggy greatness! The next best way to serve bacon besides straight-up at breakfast is the trusty BLT. I stuck to a pretty traditional setup of Bacon, Ripe Tomatoes, & Romaine on Country White Bread.
My man requested some Garlic-Herb Mayo to finish it off & I couldn’t let him down! The result was perfection on a new level!
Shallot-Garlic-Herb Mayo – Classic Hellman’s w/ minced Garlic & Shallots, sauteed in bacon fat (of course!), & chopped Parsley, Lemon-Thyme, & Thai Basil
BLT w/ Sauteed Garlic-Shallot & Fresh Herb Mayo on Country White Bread
Visit my Flickr Photostream for more pics of my Heart-Shaped Brunch & Garlic-Herb BLT!
Erin
