It’s officially spring time, where the days are longer and the sun is hotter (kind of)! This means baseball, brews and BBQs! If you haven’t had the chance to grill on a Himalayan salt slab, now is your chance. Grilling on Himalayan salt delivers some of the best tasting meat and veggies we here at SaltWorks have ever had! Don’t get discouraged thinking this sounds too gourmet or complicated, anyone who can grill, can cook with a salt slab. We gave one of our slabs a try this weekend just to show you how fun and easy it is!
Last week, one of our engineers, Colin, told me that he makes the best fried egg and cheese sandwich ever. I was skeptical. What makes any fried egg sandwich better than the next? Yes, he uses our Wildfire Smoked Sea Salt & Herbs, which is amazing on eggs, so that’s a good start, but what else?
So, at 3 o’clock yesterday we left our desks and headed to the kitchen where I was going to see Engineer Colin transform into Chef Colin. And then I realized Engineer Colin is always Engineer Colin, and that’s how I learned his “proprietary” egg sandwich secret. (Taught to him by his grandma, by the way.)
We’ve made it to the last leg of our marathon. Dessert! The perfect ending to an absolutely amazing and delicious feast. In keeping with our rich and indulgent theme, why not make a pecan pie? Better yet, a bourbon pecan pie. Why don’t we serve that with one (or three) scoops of vanilla ice cream as well? There may have been a possible food coma on the horizon for all of us, but we welcomed it with open arms.
Earlier in the day, somewhere between the third and fifth meal, one of my friends turned to me and exclaimed “Morgan, you know how to bake, make the pie!” Without hesitating I jumped into action, thawing the puff pastry dough and organizing my station (I take baking very seriously). However, the recipe I was working with came from the UK so converting into cups took some serious brain power, and may or may not be a bit off (it still tasted great)!
Like I said, I take baking pretty seriously, so using Fusion Vanilla Sea Salt for baking just makes sense. Vanilla has a place in just about every baking recipe so I thought why not get an extra layer in there if I could (two birds with one stone right)? The pastry dough turned out light and flaky, while the filling became thick and rich. A must have finish for our Louisiana feast!
There is no such thing as a perfect evening (at least when I’m in the kitchen). With all the chaos from cooking, eating and cleaning up again for the next courses we all kind of forgot that our seventh course, duck confit, took three hours to cook. The whole idea behind duck confit is to slowly roast it in its own fat for a LONG time so the skin gets golden and crispy, while the meat is juicy and tender. By the time we realized this, however it was around 10 p.m. and there was no way we were waiting three more hours. We opted to cook the duck the next afternoon and had a little picnic before packing up and heading home.
When we finally got to cut into these babies the meat was practically falling off the bone. It was so tender!
The meat was the perfect kind of salty, due to the Artisan Sel Gris salt brine it had sat in the night before. Sel Gris is the perfect choice for duck confit because of it’s high moisture content.
We have made it to the main event folks, tagliatelle with wild boar bolognese sauce! This was the main and most anticipated dish of the evening. The sauce took 4 hours to make and I’ll admit I stood over the pot sneaking spoonfuls all night. This sauce was so rich and so meaty, it was definitely worth the wait! I might go as far to say that it was my favorite course, but I’m a pasta fanatic so that’s not saying too much.
It brought me back to the spaghetti feeds my mother used to cook up for us when I was a child, but this had much deeper flavor and A LOT more meat (sorry Mom)! The holy trinity, (onions, celery, and carrots) which is the foundation for many Louisiana creole dishes, was what set it apart from your average spaghetti feed. That and the red wine, you can never forget the red wine. We used Fusion Toasted Onion Sea Salt in the sauce, which helped to bring out the caramelized onions in the trinity, a must if I do say so myself!