Gimpy
The Living Force
Between cleaning attempts this afternoon, I turned on the TV to watch a cooking show from Netflix, and this show actually had a few recipes for making seasoned salt.
Its a simple process. All that's needed is good sea salt, and an herb or flavor of choice. You bash up the salt and herbs in a mortar and pestle, making sure to let the salt dry overnight if you use citrus zest, sift, and jar it up to use.
In the show the chef made two kinds of seasoned salt: Orange/Ginger, and Green tea/Lime
For the first one: Zest one half or whole orange, and grate about an inch of fresh ginger. Put both in the mortar and pestle. Add a cup of sea salt. Bash thoroughly, or until the salt is a nice orange/yellow color. Turn out on a platter or plate and make sure its spread out well so that any wetness can dry out.
Sift the salt the next day to remove any chunky bits. This particular salt lasts about a month if you jar it. It might last longer in the fridge.
It was the same process for the Green tea/Lime version, though that one is supposed to last a long time in a good tight fitting jar.
Since most of us are going low carb and eating more meat, I thought this would be good to mention to make the meat of choice more flavorful without adding too much 'extra'. ;)
In the show, he used the Orange/Ginger to season grilled shrimp, and the Green tea/Lime went over deep fried squid, but both can be good over any kind of meat or fish.
Enjoy!
Its a simple process. All that's needed is good sea salt, and an herb or flavor of choice. You bash up the salt and herbs in a mortar and pestle, making sure to let the salt dry overnight if you use citrus zest, sift, and jar it up to use.
In the show the chef made two kinds of seasoned salt: Orange/Ginger, and Green tea/Lime
For the first one: Zest one half or whole orange, and grate about an inch of fresh ginger. Put both in the mortar and pestle. Add a cup of sea salt. Bash thoroughly, or until the salt is a nice orange/yellow color. Turn out on a platter or plate and make sure its spread out well so that any wetness can dry out.
Sift the salt the next day to remove any chunky bits. This particular salt lasts about a month if you jar it. It might last longer in the fridge.
It was the same process for the Green tea/Lime version, though that one is supposed to last a long time in a good tight fitting jar.
Since most of us are going low carb and eating more meat, I thought this would be good to mention to make the meat of choice more flavorful without adding too much 'extra'. ;)
In the show, he used the Orange/Ginger to season grilled shrimp, and the Green tea/Lime went over deep fried squid, but both can be good over any kind of meat or fish.
Enjoy!
