Tailgating Recipe Ideas

Tailgating Recipe Ideas

Think football, and tailgate parties most likely come to mind as well. Fall is a great time to get together with family and friends, and whether your party destination is at a stadium, or simply in your backyard, our quick and easy recipe ideas will score a touchdown with all of your guests. We’ve taken staple tailgating foods, and elevated them to a whole new level of flavor with our Salt Cellar Tailgate Trio.
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salt cellar tasty trio

Labor Day Barbecue Recipes Done Right with Salt Cellar

Summer passes in the blink of an eye. Before this glorious season slips away, why not celebrate with friends and family. We’ve put together a few simple and delicious recipes, using some Salt Cellar gourmet sea salt favorites to get you started. Our make-ahead Fridge pickles and slow-cooker pulled pork are perfect for Labor Day weekend, or any end of summer gathering, and leftovers (if there are any!) make a perfect back to school lunch. 
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A Quick, Healthy, & Delicious Breakfast with a Salt Cellar Twist

A Quick, Healthy, & Delicious Breakfast with a Salt Cellar Twist

Whether you follow a Ketogenic or Paleo diet, or simply a healthy eating plan, avocados and eggs are a great source of nutrition. You might be thinking- how can I add flavor to my avocados and eggs? Our team at Salt Cellar has a tasty solution for you- simply add our Sriracha-Infused Sea Salt! This will add a touch of gourmet seasoning which will transform your ordinary egg and avocado breakfast into a healthy yet extraordinary treat.
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How to use a Himalayan Salting Cube

How to use a Himalayan Salting Cube

This quick video will show you how to use a Himalayan Salting Cube. Doug makes it look super easy, because it is! Salting Cubes are a simple way to add great Himalayan salt flavor to pasta water, stew, soup and chili.
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Our Take on Fish Chowder

Our Take on Fish Chowder

Living on the Seacoast in New England means two things: we have a lot of fish and it’s cold outside a lot of the time. Therefore, hearty, bracing seafood dishes are our birthright. It drives landlocked, seafood-less people to travel to our beautiful region in search of our famous cuisine. We were on a mission when we scoured Google and our recipe books in search of a hearty, authentic New England Fish Chowder recipe that stood up to our standards. It had to be traditional, and it had to treat the ingredients honorably. We tried several recipes, and many were just ok. This one, by New England food authority Jasper White, was right on. We used our Peruvian Pink salt in place of Kosher salt, because we like what it does to soups and stews. We would like to suggest you cut everything in our Himalayan Salt Blocks. Doing so will salt your ingredients nicely.

New England Fish Chowder

Epicurious | August 2000 by Jasper White Makes about 14 cups; serves 8 as a main course To me, this is the most authentic and most important recipe in this book. It is the gold standard for chowder: a hearty main course with deep flavors, luxurious texture, and generous chunks of fish, onion, and potato. New England Fish Chowder is easy to make, uses simple ingredients, and doesn't require you to be fussy or exact. After making this chowder a few times, you will begin to understand the Zen of chowder. Ingredients
  • 4 ounces meaty salt pork, rind removed and cut into 1/3-inch dice
  • 2 tablespoons unsalted butter
  • 2 medium onions (14 ounces), cut into 3/4-inch dice
  • 6 to 8 sprigs fresh summer savory or thyme, leaves removed and chopped (1 tablespoon)
  • 2 dried bay leaves
  • 2 pounds Yukon Gold, Maine, PEI, or other all-purpose potatoes, peeled and sliced 1/3-inch thick
  • 5 cups Strong Fish Stock ,Traditional Fish Stock ,Chicken Stock , or water (as a last resort)
  • Sel Gris or Peruvian Pink salt* and freshly ground black pepper
  • 3 pounds skinless haddock or cod fillets, preferably over 1 inch thick, pinbones removed
  • 1 1/2 cups heavy cream (or up to 2 cups if desired)
For garnish
  • 2 tablespoons chopped fresh Italian parsley
  • 2 tablespoons minced fresh chives
Preparation
  1. Heat a 4- to 6-quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later.
  2. Add the butter, onions, savory or thyme, and bay leaves to the pot and sauté, stirring occasionally with a wooden spoon, for about 8 minutes, until the onions and softened but not browned.
  3. Add the potatoes and stock. If the stock doesn’t cover the potatoes, add just enough water to cover them. Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. If the stock hasn’4hickened lightly, smash a few of the potato slices against the side of the pot and cook for a minute or two longer to release their starch. Reduce the heat to low and season assertively with salt and pepper (you want to almost overseason the chowder at this point to avoid having to stir it much once the fish is added). Add the fish fillets and cook over low heat for 5 minutes, then remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).
  4. Gently stir in the cream and taste for salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld.
  5. When ready to serve, reheat the chowder over low heat; don’t let it boil. Warm the cracklings in a low oven (200 °F) for a few minutes.
  6. Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large soup plates or shallow bowls, and ladle the creamy broth around. Scatter the cracklings over the individual servings and finish each with a sprinkling of chopped parsley and minced chives.
*The original recipe just calls for Kosher or sea salt but we think the addition of our salts make it all the better!

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Chile Verde Soup Recipe

Chile Verde Soup Recipe

Chili Verde Salt Recipe Contest for the Salt Cellar By Chef Nathan ChristyThe best way to warm up after playing outside in the snow or shoveling the driveway on a cold winter day is to enjoy some homemade chili verde soup. If you’re a fan of chili verde, you’ll love this fresh tomato chili verde soup with chili salted croutons. This recipe brings an already delicious meal to the next level with our all natural, Gourmet Chili Verde Sea Salt. Check out our soup recipe below from the Chef Nathan Christy.

Fresh Tomato Chili Verde Soup with Chili Verde Salted Croutons

Ingredients:
3 lb fresh roma tomatoes
1Tbs & 1tsp fresh garlic, finely chopped
1 small onion, chopped
4 scallions, chopped
Splash of Olive oil
2 cups of veg stock
Chili Verde Salt
2 Cups 1/4” cubed homemade bread
1/2 zest from a lemon
Handful of baby arugula (optional)
Sour cream (optional)

Directions:
  1. Preheat Oven to 370*
  2. Peel Tomatoes by scoring skin in quarters with knife, removing stem and placing into boiling water for approximately 60 seconds, until skins begin to separate from fruit. Immediately place into an ice bath to shock the tomatoes and stop the cooking process. Remove skins.
  3. Deseed the tomatoes by quartering and then carefully removing the seeds into chinois over your bowl, which allows you to save the juice and fruit.
  4. Sweat 1 onion, the white bulbs of 4 scallions, 1 Tbs garlic, 1/4 tsp of Chili Verde Salt and a pinch of pepper on low heat in a stock pot for about 8 minutes.
  5. Add tomatoes to the stock pot.
  6. Increase the heat to medium.
  7. Add one cup of veg stock and a pinch of dry herbs- whatever you like will work great, I suggest oregano, parsley and basil. (I grow and my own herbs, so on hand I used a blend of lovage, sage, oregano, basil, and thyme.)
  8. Simmer your tomatoes until cooked thoroughly and breaking down. This takes about 12-15 minutes.
  9. While your soup is cooking, add your bread cubes to a hot sautee pan on high heat. with enough olive oil to cover the base of the pan. Add a pinch of pepper and Chili Verde Salt. Lightly sautee until your bread is covered in olive oil and beginning to crisp up.
  10. Put your sautee pan with your croutons right into the oven and toast for 8-10 minutes. They’ll become golden brown.
  11. Use a hand mixer or a blender to process soup until smooth. Adjust the flavors to your liking.
  12. Once your croutons are toasted and still hot in the sautee pan, add 1 tsp of fresh garlic and lemon zest. Lightly toss together. If you like, you can add a dash more of the Chili Verde Salt.
  13. Plate your soup in a bowl, finish with a dollop of sour cream, croutons, scallion greens, baby arugula and a sprinkle of Chili Verde Salt.
  14. ENJOY!!
  15. Note: This soup is vegan friendly if you opt out of the sour cream. This recipe was inspiration for me to create a menu featuring the Chili Verde Salt. I plan to use this menu below at my next dinner party. Appetizer: Fresh Tomato Chili Verde Soup with Chili Verde Salted Croutons Entree: Pan Sear Scallops crusted with Chili Verde Salt on a White Bean Puree with a Jicama, Scallion and Red Pepper Slaw with a Champagne Chili Verde Vinaigrette garnished with fresh Cilantro Dessert: Chocolate Chili Verde Creme Brûlée topped with Candied Cocoa Habenero Chili Pepper Strands

This soup is vegan friendly if you opt out of the sour cream. This recipe was the inspiration for me to create a menu featuring the Chili Verde Salt. I plan to use this menu below at my next dinner party.

Appetizer: Fresh Tomato Chili Verde Soup with Chili Verde Salted Croutons

Entree: Pan Sear Scallops crusted with Chili Verde Salt on a White Bean Puree with a Jicama, Scallion and Red Pepper Slaw with a Champagne Chili Verde Vinaigrette garnished with fresh Cilantro

Dessert: Chocolate Chili Verde Creme Brûlée topped with Candied Cocoa Habanero Chili Pepper Strands

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