Herb Salts

Making your own herb salts couldn't be easier. First you need to choose your salt. Here are just a few types:

Himalayan Pink
The color hues of this sea salt range from light pink to dusky rose to deep red. Formed about 600 million years ago when a great inland sea evaporated, Himalayan Pink salt’s gorgeous palette comes from a variety of trace minerals including iron, magnesium, copper, and potassium, among others, which have been trapped in the salt crystal matrix (Bitterman, 2013).

Celtic Gray
Celtic gray sea salt is blue-gray in color and carries a distinctly mineral-rich flavor. Derived from Brittany, France, this salt gets its distinct color from the earthen clay from which it is harvested. Its traditional uses in cooking range from finishing on savory dishes to being finely ground and added to baked treats to create a “richness” in other flavors (Bitterman, 2010).

Black Hawaiian
Jet black in color, black Hawaiian sea salt actually gets its unique hue from activated charcoal added during or after the drying process is complete. Although it is traditionally derived through evaporation over volcanic soils (hence its other common names, “volcanic” or “lava” salt), this aspect does not impact the color of the sea salt (Bitterman, 2010). The flavor is earthy and slightly tannic.

Fleur de sel

Translated as “flower of the salt,” this unique sea salt is made by evaporating saline water in the open air with energy from the wind and sun (Bitterman, 2010). Since these salts already have a high about of moisture in them, the crystals are able to resist instantly dissolving when sprinkled over a plate of steaming food. This means that the flavor profile will be more pronounced and the salt will maintain a slight crunchiness.

Red Hawaiian
There are several different types of red Hawaiian sea salt ranging from brick red to pale or dark salmon in color. As the red color implies, red Hawaiian sea salts are rich in iron. Like black Hawaiian sea salt, the color is not derived from the salt itself but from the red volcanic clay, called Alaea, that is mixed with the salt during natural evaporation in tidal pools. The flavor of these salts is oceanic with a mineral undertone (Bitterman, 2010). 

Persian Blue
The pale sky blue color of Persian blue sea salt alludes to its mild, silky, and slightly sweet flavors. Although it is rich in trace minerals, its distinctly blue color is derived from the natural compression of the salt over long periods of time. Considered one of the more rare sea salts available on the market, Persian blue sea salt also carries a high price tag (Bitterman, 2010).

Smoked
While smoked sea salt does not lend any additional nutritional content, the smoky flavor is rich, distinct, and favored by chefs all over the world. The process of smoking sea salt is typically done over hot coals at a low temperature. Through this process, the salt takes on a slightly tan or gray color (Bitterman, 2010). (Reference: The Herbal Academy)

Now Choose Your Herbs!

Flat Leaf Italian Parsley

I was looking for a blend we could use to rub on thick cut pork chops, steaks or chicken when we were grilling.

Curly Parsley

Recently we cut some Flat Leaf Italian Parsley, Curly Parsley, Oregano and Thyme, so I went after something a bit Tuscan in flavor. I also chose to use a Garlic French Sea Salt from a purveyor in Maryland who makes small batch flavored sea salts.

For longer shelf life, I first dried the herbs and then blended a bit of everything together with some of the salt. It was literally a taste experiment, adding a bit more of this or that, until the flavor was where I wanted it. You don't want the salt to overpower the herbs, so starting with a little and adding more is the way to go.

RECIPE
Ingredients
1 tbls. dried Flat Italian Parsley
1 tbls. dried Curly Parsley
1 tbls. dried Oregano
1/2 tbls. dried Sage
1/2 tbls. dried Thyme
1-2 tbls. sea salt of your choosing, to taste (I used *Garlic French Sea Salt)
*If not using Garlic French Sea Salt, add 1-2 tsp garlic powder, to taste

Method
Combine all ingredients together in a food processor and process until it's the consistency you want. Store in air-tight mason jar. Use as a rub on pork, beef or poultry. Especially good on grilled meats.

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.ix all ingredients in a large sauce pan. Stir to combine and bring to a low boil over medium heat. 

Grilled Lamb Kofta Kebabs

Every region of the Middle East has their favorite version of Kofta Kebabs. Mostly they are made with ground lamb, herbs and spices, but occasionally you'll find them made with ground beef or veal. 

When we were stationed in Berlin, Germany many years ago, there was a large Turkish population residing there that produced an abundance of street foods, from Doner Kebabs to these Kofta Kebabs. 

These are so quick and easy to make, and delicious to eat. They are the perfect "grill time" treat to make and enjoy, and I know my family and I will enjoy these many times over the hot summer here in South Carolina!

RECIPE

Ingredients

1 lb ground lamb

1 small onion, finely diced or minced

1 tsp mint leaves

1 tsp oregano

1/2 tsp cayenne pepper

1/2 tsp allspice

1 Tbls parsley

1/2 tsp course-ground black pepper

Wooden Skewers (soaked in cold water)

Method

Mix all ingredients together in a large bowl, combining thoroughly. Divide mixture into 6 balls and shape each into ovals. Insert a wooden skewer into each oval, and using your hands, continue to shape and press tightly around skewer.

Grill kebabs over medium-high heat turning often, 6-8 minutes or until cooked through. Serve immediately while hot.

Enjoy,

Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Lamb Meatballs with Pineapple Barbecue Sauce

We recently ordered a whole lamb we had processed from Old McCaskills Farm because we love lamb, and buying meat in bulk (when you can) is so much more affordable. When you purchase the lamb this way, you also get to choose your cuts, specializing it to your particular tastes or needs.

Lamb is a delicious alternative to other meats, such as beef, and the best lamb comes from small local family farms who dedicate themselves to raising the very best lambs they can. All organic, no antibiotics or added growth hormones, raised humanely on pasture, it is the best of the best.

What are the health benefits of lamb?  

• Lamb meat is an excellent source of high quality protein.
• Lamb meat is an ideal source of iron. An average portion can provide 20 per cent of the recommended daily intake for men and 12 per cent for women. The iron found in lamb meat and other red meat is in a form that is easily absorbed by the body. The inclusion of iron in the diet is vital in the formation of red blood cells.
• Lamb meat provides 45 per cent of the daily requirement of zinc, essential for growth, healing and a healthy immune system. Like iron, the zinc found in lamb meat is more easily absorbed by the body than zinc found in other sources.
• Lamb meat is a great source of B vitamins, essential for metabolic reactions in the body. It can provide over 100 per cent of the daily requirement of B12 and is a good source of thiamine.
• Lamb meat also contains trace elements such as copper, manganese and selenium.
• As a result of breeding developments, feeding practices, butchery methods and trimming, the fat in lamb meat has been greatly reduced over the past 20 years. For example, Lamb Leg Steaks may contain as little as 5.1 per cent fat.
• Half the fat in lamb meat is unsaturated, which is good for you. Most of the unsaturated fat is monounsaturated, commonly found in the healthy 'Mediterranean-type diet'

Don't want to buy a lot of lamb, or want to go with one of the least expensive, yet most versatile "cuts" of  lamb, try ground lamb. Use it in place of ground beef or pork  in any of your favorite recipes for a delicious twist. That's what I did the other night when I made these delicious lamb meatballs. Who knew barbecue sauce and pineapple could be so good together?

Cuban "Inspired" Pork Shoulder Roast

Don't be afraid of bone-in pork roasts. They are typically cheaper per pound and have a delicious flavor you can only get with cuts including the bone. Yes, you are paying for the bone, but you can use that bone to flavor bean soups, make into a delicious bone broth, and so much more.

Naturally I bought this pork roast from from a local farm, where the pigs are not given any antibiotics or added growth hormones. It is, I believe, a far superior product than anything mass-produced.

This roast is flavorful, tender, moist and delicious.

RECIPE
Ingredients
5-7 lbs bone-in pork shoulder or pork picnic roast
1/2 cup olive oil
1/2 cup lemon juice
1 tbls. oregano leaves
1/2 tbls. ground cumin
2-3 tbls. minced garlic
2 tsp. course-ground black pepper
1/2 tbls. parsley flakes
Whole peeled potatoes and carrots
One large onion, quartered

Method
Place pork roast in a large food storage container with a lid. Cross-cut the fat layer being sure to cut through fat to meat and poke pork in several places with the tines of a large serving fork. Pour olive oil and lemon juice over pork. Rub pork all over with remaining spices; cover and refrigerate at least 6 hours (or overnight), turning roast several times and rubbing in liquids and spices each time you turn the roast.

Preheat oven to 350 degrees. Remove roast from the refrigerator and place in a roasting pan sprayed well with cooking spray. Pour remaining marinade over roast, cover tightly with foil and cook one hour. Remove foil and continue roasting for 2 more hours. During the last hour of roasting add potatoes, carrots and onions.

Remove roast from oven, cover and let sit 10 minutes before carving. Serve immediately with roasted root vegetables.

Not a fan of Cuban flavors? Try my German Schweinebraten Roast

*Slow Cooker Option - Place roast, potatoes and carrots in slow cooker and cook on low 8 hours. The roast should slice and not shred apart. If you want it to shred, cook it on low 10 hours.

Enjoy,
Mary

© Cooking with Mary and Friends Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Cuban Shrimp Stew (Enchilado De Camerones)

Just dug out this recipe I've had in my collection for years yesterday when I was steaming up some shrimp!  This is a wonderful, full of flavor, spicy shrimp stew you serve over rice. 

 

Photo credit:  The Daily Chef Blog

 

RECIPE

Ingredients

Shrimp:

3 Tbsp. fresh lime juice

2 cloves garlic, minced

¼ tsp. Cuban oregano (any oregano will work)

¼ tsp. cumin

1½ pounds large shrimp, peeled, deveined, tails removed

Salt and pepper to taste

Stew:

3 Tbsp. olive oil

2 cups onion, chopped

1/3 cup red bell pepper, chopped

1/3 cup green bell pepper, chopped

1/3 cup yellow bell pepper, chopped

2 stalks celery, finely chopped

2 Tbsp. chopped fresh parsley

4 cloves garlic, minced

½ tsp. cayenne, or to taste

½ tsp. oregano

½ tsp. cumin

1 bay leaf

⅔ cup tomato paste

1½ cup dry white wine (I use cooking wine)

¾ cup water

½ tsp. Worcestershire sauce

Salt and pepper to taste

2 Tbsp. chopped parsley for topping

Method

For the shrimp: Combine the lime juice, garlic, oregano and cumin in a bowl and mix well. Add the shrimp and toss to coat. Sprinkle with salt and pepper. Marinate, covered, in the refrigerator for 30 minutes. Stir occasionally.

For the stew: Heat the olive oil in a large heavy saucepan or Dutch oven over medium-high heat. Saute' the onions, peppers, celery, 2 T. of the parsley, cayenne pepper, oregano, cumin and bay leaf in the hot oil for 5 minutes or until onions start to brown. Stir in the tomato paste. Saute' for 1 minute longer. 

Add the wine and water to the vegetable mixture and mix well. Simmer for 5 minutes or until slightly thickened, stirring frequently. Stir in the un-drained shrimp. Simmer for 5-6 minutes or until shrimp turn pink, stirring occasionally. Discard the bay leaf. Stir in Worcestershire sauce. Season with salt and pepper. Ladle the stew into a serving bowl over cooked white rice. Sprinkle with chopped parsley.

 

Enjoy,

Mary