Did You Know?

Did you know that May 25th is National Wine Day? Enjoy a glass of chardonnay or merlot today!

Happy Memorial Day too!

Recipe for You - Pastrami-Cured Salmon

Pastrami-Cured Salmon

Ingredients:
3-lb salmon fillet
2 oz. lemon juice

Cure Mix:
6 oz. salt
3-6 oz. granulated sugar
2 tbsp. cracked black pepper
1 bunch rough chopped cilantro
1 bunch rough chopped parsley
1/2 lb. minced shallots
3 oz. molasses
1 tsp. cayenne pepper
5 crushed bay leaves
1/4 c. crushed coriander seed
1/4 c. paprika
1/4 c. ground black pepper

Directions:
1. Remove the pin bones from the salmon and center it skin side down on a large piece of cheesecloth. Brush with lemon juice.
2. Mix the cure ingredients and pack evenly over the salmon. Combine the cilantro, parsley, and shallot and pack evenly over the salmon.
3. Wrap the salmon loosely in the cheesecloth and cure under refrigeration for 3 days. After the third day, gently scrape off the cure.
4. Bring the molasses, cayenne, and bay leaves to a simmer. Remove from heat and cool. Brush evenly over the salmon. Blend the coriander, paprika, and black pepper. Press evenly over the salmon.
5. Rest uncovered under refrigeration for at least 12 hours before serving. The salmon may be wrapped ans stored for up to 1 week.

Yield: 12-14 servings, 2 1/2 ounces each

Did You Know - Cures

For thousands of years, humans have been eating meat cured with unrefined salt. Cured foods are those that are treated by one of several methods in order to preserve it. A dry cure can be as simple as salt alone, but usually it is a mixture of salt, a sweetener, and various flavorings. Keeping the foods in direct contact with the cure helps to ensure an evenly preserved product. Some may be wrapped in cheesecloth or food-grade paper and others may be packed in curing tubs with layers of cure surrounding the food and between the layers. In order to ensure even cooking, the food should be turned or rotated periodically.

Basic curing times for meat:

• 1/4" thick: 1-2 hours
• 1" thick: 3-8 hours
• 1 1/2" thick: 7-10 days
• Ham, bone-in: 40-45 days

Foodie Language

brine - a strong solution of water and salt used for pickling, preserving, and tenderizing foods; herbs, spices, or sweeteners are sometimes added to flavor the brine

Brining is a technique where meat is soaked in a brine so that it tenderizes, moisturizes, and flavors it, as well as reduces the cooking time. The trick to brining is the right balance of salt. Too little and it won't do any good, and too much will make the food too salty! Use a non-corrosive container just large enough to contain the food and brine to cover.

Recipe for You

The sweetness of the brittle is enhanced by the Fleur de Sel to make a delicious treat!

Macadamia Nut Brittle with Fleur de Sel

Ingredients:
1 cup unsalted macadamia nuts, toasted, chopped, cooled
1 tablespoon chilled butter, diced
1 teaspoon baking soda
1/2 teaspoon fleur de sel or other coarse sea salt
1 cup sugar
1/2 cup water
2 tablespoons light corn syrup

Directions:
1. Place a large sheet of foil on work surface and butter the foil.
2. Combine nuts and next 3 ingredients in medium bowl.
3. Stir sugar, 1/2 cup water, and corn syrup in medium saucepan over medium heat until sugar dissolves. Boil without stirring until syrup turns deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes.
4. Remove caramel from heat. Immediately stir in nut mixture (caramel will bubble up). Pour caramel onto prepared foil; spread thinly. Cool brittle until hard; chop.

Yield: 2 1/2 cups

Specialty Salts

There are many different specialty salt products available that are used in gourmet cooking to enhance the flavors and finish of foods. Some of these include:

black salt - an unrefined mineral salt that actually is pinkish-gray in color and has a strong, sulfuric flavor
Used in authentic Indian cooking.

coarse salt - a larger grain sea salt crystal that is often used to crust meats or fish and for flavoring in stews, soups, and pastas

Fleur de Sel - a hand harvested sea salt that is very fine and on the more expensive side because of it's rarity; traditional French Fleur de Sel is collected off the coast of Brittany
Ideally used in: salads, cooked vegetables, and grilled meats.

grey salt - also known as "Celtic salt" - a naturally moist sea salt that is grey in color because of its high mineral content; is also found on the coasts of France

Kosher salt - used in the preparation of meat according to the Jewish dietary guidelines; contains fewer additives and has a more salty taste than ordinary table salt; comes in flake form, rather than granules
Other common uses: to top pretzels, rim margarita glasses

smoked sea salt - a relatively new gourmet salt; is naturally smoked over real wood fires to infuse the salt with a smokey flavor, which gives food a unique flavor
Uses: grilling or roasting, on seafood such as salmon, soups, salads, pastas, and sandwiches

Recipe for You - Roasted Shallot Vinaigrette

Roasted Shallot Vinaigrette

Ingredients:
20 shallots, peeled
2 1/2 cups extra-virgin olive oil
1 cup sherry vinegar
1/4 cup honey
2 teaspoons chopped rosemary
2 teaspoons salt
1 teaspoon cracked black pepper

Directions:
1. Rub the shallots with a little oil and roast at 300 degrees F until very tender and well browned. When cool enough to handle, cut into quarters.
2. Combine the shallots with the vinegar. Whisk in the remaining oil gradually.
4. Add the herbs and adjust seasoning with honey, salt, and pepper.

Yield: 1 quart

Types of Salt

The different types of salt produced for human consumption include unrefined salt, refined salt, and iodized salt.

Unrefined salt is natural and comes from the sea. Because different natural salts contain different minerals, the flavor of sea salt varies from region to region. The most common sources for harvesting sea salt include the Mediterranean Sea, the North Sea, and the Atlantic Ocean. Some health advocates believe that sea salt is healthier and more flavorful than regular table salt.

Refined salt is the most commonly used type of salt. Most refined salt is obtained from rock salt, which are mineral deposits that are high in salt. The harvested raw salt is then refined through a recrystallization process in order to purify it. Table salt is the most common type of refined salt.

Iodized salt is a type of table salt that is mixed with a very small amount of potassium iodide, sodium iodide, or iodate. It is used to prevent and cure iodine deficiency. The Morton Salt company sells iodized salt and is the leading producer of salt for food in North America!

History of Salt

Did you know that salt has been used by humans for over thousands of years? Its ability to preserve foods, especially meats, was a foundation of civilization. When food was preserved with salt, it allowed it to keep while traveling over long distances. However back then, salt was difficult to obtain, so it was considered a highly valued trade item. It has even played a key role in economic, political, and social development. Some countries even used salt as a currency! Today salt is easily obtainable and relatively inexpensive.

Thought for the Day...

"Dig the well before you are thirsty."

~Chinese Proverb

Recipe for You - BBQ Sauce

May is National Barbeque Month! This recipe is easy to make and goes great on chicken, ribs, brisket, whatever you like!

Barbeque Sauce

Ingredients:
1 quart apple cider vinegar
1 (20 ounce) bottle ketchup
1/4 cup paprika
1 pound dark brown sugar
1/4 cup salt
1 tablespoon black pepper
2 tablespoons red pepper flakes
1 tablespoon garlic powder
1/4 cup Worcestershire sauce
1/2 cup lemon juice

Directions:
In a large container, mix together the apple cider vinegar, ketchup, paprika, brown sugar, salt, pepper, red pepper flakes, garlic powder, Worcestershire sauce and lemon juice. Pour into an empty vinegar bottle, ketchup bottle or other container and store in the refrigerator for up to 1 month.

Salt!

Salt is one of the most common food seasonings and is used in multiple culinary ways. It can be added to enhance flavors of foods, in desserts to intensify sweetness, it can be used to preserve food, and it can even cook foods! It comes in a variety of forms including unrefined salt (sea salt), refined salt (table salt), and iodized salt. The flavor of salt is one of the five basic tastes, along with sweet, sour, bitter, and umami.

Salt is an important part of the diet as well. Too much or too little salt intake can lead to muscle cramps and/or dizziness. The Food and Drug Administration suggests that people should intake no more than 2,300 mg of salt per day.