Mar
31

3rd Course: Crawfish Beignets with Hellfire Smoked Habanero Sea Salt

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Every once in a while it’s okay to forget your waist line and partake in some gluttony. I will be the first person to admit that our feast was not starting off very “light and fit.” We had started with cheese and bread, then moved to fat and bread and were now going to be eating deep fried dough. Now I could make the argument that this course at least had protein thrown in there as well, but yes it was being tossed in that tasty batter and….fried.Crawfish Beignets

Nonetheless these crawfish beignets were tasty, I mean how could they not be? Plump juicy crawfish meat mixed in a batter, fried up crispy, and served with a spicy remoulade (fancy tartar sauce). Hindsight is 20/20 and as I began writing this I thought of how tasty our lemon twist salt would have been sprinkled over the top of these babies. With that being said, the Hellfire Smoked Habanero Sea Salt  gave these that extra kick though that couldn’t be beat and everyone absolutely loved them!

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Mar
31

#SaltWorksMagic Twitter Sweepstakes: How to Win

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#SaltWorksMagic

Here’s how to participate in the #SaltWorksMagic Twitter Sweepstakes:

  1. Peruse our website and get familiar with our salts here.
  2. Find a recipe online that would be even more delicious paired with one of our 100+ salt varieties.
  3. Tweet us (@SaltWorksInc) the recipe link and tell us which of our salts would be best with it. Don’t forget to use hashtag #SaltWorksMagic. 

Every Friday at Noon PST, we’ll randomly select one winner from the week. Make sure you follow us so we can DM you for your address and which of our Limited Edition Salt Samplers you would like if you win! Good luck and happy salting!

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Mar
28

Second Course: Veal Bone Marrow with Sel Gris

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Bone marrow is a quintessential part of French cuisine. It’s rich, it’s fatty, it’s delicious….it’s French. With that being said, I was a little hesitant digging into the middle of a veal bone and spreading the warm fat onto my baguette. I found it odd, how such a primal and carnal act was considered such a delicacy. Nonetheless, I dug into my shank along with the rest of my fellow diners and to my surprise each bone was picked clean within minutes. I found that a little goes a long way when you’re eating straight fat. Using Sel Gris to cut through the heaviness was imperative. Sel Gris also happens to be from France so we were able to keep the theme rolling.

Bone Marrow with Sel Gris

The hardest part of making bone marrow is finding bone marrow. Best to try your local butcher, as that is where we had the most luck. Roasting the bones was surprisingly simple. We heated our grill (or oven) to 450 degrees and roasted the bones, wide cut side down, for 15-20 or until the marrow became soft and began to separate from the bone. We served the marrow with generous helpings of bread along with small dishes of Sel Gris and told everyone to dig in (literally)!

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Mar
26

The First Course: Rules For A Great Cheese Board

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Very rarely do a group of friends get together and celebrate the true glory that is food. This past weekend a group of nine headed down to the Hood Canal to disconnect from the hustle and bustle of the everyday and reconnect with friends, wine, and food. Once the conversations (and wine) began to flow, and the eight-course feast commenced there was no stopping us (literally, we didn’t finish our last course until midnight)!

CheeseBoard-2

Our feast was inspired by both creole and French cuisine and needless to say, our bellies were full and eyelids heavy by the time dessert was served. I’d like to share with you our tasty evening over the next couple of weeks on the blog, every Wednesday and Friday. So let’s get started with an exceptional cheese course… of course.

Rules For A Great Cheese Board

Rules for a great cheese board:

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Mar
25

Evening Magazine Visits SaltWorks!

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In early February, Evening Magazine stopped by for a grand tour of our facility and a little salt 101 from our very own Mark and Naomi.

 

Evening Magazine Seattle

 

If you’re not familiar with Evening Magazine, it’s an award-winning magazine-format television program covering the people, places & things that make the Pacific Northwest a great place to live. And they think we’re pretty cool! #humblebrag

Evening Magazine airs Monday thru Friday at 7:30. Watch our segment below:

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