Alright, Saucies! We’re getting back on track with our Lords of Salt theme today, and we have another great recipe to share from our salt master, Eric. Our Serrano Lime Sea Salt perfectly complements all types of sea food…really- shrimp, oysters- you name it! It is quite the delicious pair. The video here is the second one in our series- Eric [Read More]
As you could tell from my last post with the watermelon salad, I have warm weather on my mind. It hasn’t been a horrible winter here, but March is very quickly approaching, and I’m just excited! Plus, today’s Lords of Salt video has such a summery feel- grilled shrimp and spicy margaritas! I’d say it not too early to dive into margarita season The recipe below is the same one that Eric presents in his video. Think warm thoughts and enjoy!
Eric’s Spicy Margaritas
6 tablespoons fresh lime juice
3 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
4 tablespoons sugar
4 slices fresh young ginger
3 slices habanero pepper
4 fresh basil leaves
1/2 cup Lords of Salt Serrano Lime salt
1 cup ice
3 oz premium 100 percent agave tequila
Crush Serrano Lime salt and place in a shallow dish or saucer. Wet the rim of your glass with a lime wedge and dip the glass into the salt to coat. Fill glass with ice.
In a cocktail shaker, add 4 or 5 ice cubs, sugar, ginger, habanero, basil, and tequila. Muddle until well blended. Add in fruit juices.
Shake until frothy and well chilled, at least 1 minute. Strain into the prepared glasses and garnish each with a lime wedge.
Welcome back to the work week, everyone! I hope you all had a wonderful weekend, whether you had Monday off or not. Today we are featuring a delicious tomato-watermelon salad, brought to us by our Lords of Salt guru, Eric. It may not be official watermelon season- but hey! I’m excited for warmer weather…can you blame me? :-) If you’re ready to impress your friends or a date, give this recipe a try. The sweet watermelon mixed with tart tomato and the red wine vinegar is a delicious combination!
Also, remember that our entire Lords of Salt line is 50% off through March 8th! Need more ideas for using flavored sea salts? Check out our YouTube video series!
Tomato-Watermelon Salad with Manchego
8 cups 1 1/4-inch chunks seedless watermelon
3 pounds ripe tomatoes in assorted colors, cored, cut into 1 1/4-inch chunks
2 teaspoon Lords of Salt Pinot Noir salt
5 tablespoons extra-virgin olive oil, divided
1 1/2 tablespoons red wine vinegar
1 tablespoons chopped fresh basil
2 tablespoons chopped fresh mint
6 cups fresh arugula leaves
1 1/2 cup thinly sliced manchego cheese
Combine melon and tomatoes in large bowl. Let stand 15 minutes. Add 4 tablespoons oil, vinegar, and herbs to melon mixture. Season to taste with pepper and more salt, if desired.
Toss arugula in medium bowl with remaining 1 tablespoon oil. Divide arugula among plates. Top with melon salad; sprinkle with manchego cheese and pinot noir salt and serve.
Since we’ve sort of been on a “healthy eating” kick lately (except for all those Super Bowl appetizers and such…whoops…), today’s Lords of Salt theme is centered around healthier appetizers- mostly focusing on that sweet, juicy red vegetable- the tomato! In this short video, Eric and his date enjoy a colorful caprese salad with fresh heirloom tomatoes, while Eric explains how using a pinch of any flavored sea salt eliminates the need for heavy dressings and olive oil. Eric also provides a delicious Bruschetta recipe using his Olive salt below. Enjoy, and have a great weekend, everyone!
Bruschetta with Tomato and Basil
2 cups fresh diced tomatoes
2 cloves garlic, chopped
2 cloves garlic, peeled
3 tablespoons extra virgin olive oil
2 1/4 teaspoons good quality balsamic vinegar
2 tablespoons chopped fresh basil
3 tablespoons Lords of Salt Olive Sea Salt
1/4 teaspoon fresh cracked pepper
Fresh baggett sliced about 1 inch thick
2 tablespoons grated parmigiano-reggiano cheese
Prep Time: 10 mins, Total Time: 45 mins
Whisk together chopped garlic, vinegar, pepper, and basil. When combined, slowly drizzle in oil. Add tomatoes and let sit for 20 minutes at room temp.
Toast the bread slices. When the bread is toasted, rub each piece, on one side, with the whole garlic pieces.
Place the bread on a cookie sheet and top with tomato mixture. Sprinkle on a little cheese and broil until the cheese melts. Sprinkle each bruschetta with olive salt to taste. Serve immediately.
Happy Valentine’s Day! I know that I have shared this recipe on our website and newsletter, but it is so incredibly delicious (and EASY) that I felt I had to share it again with those that might not have seen it. Plus, our wonderful PR Rep, Kelly, just made it today for lunch and took [Read More]
It’s an unusual day at the SaucyMamaCafe because we usually don’t feature sweet/dessert recipes. So today we feel lucky to share this amazing sweet and salty treat recipe created by our Lords of Salt mastermind, Eric Stubenberg. These little bite-sized salted caramels make the perfect treat for your Valentine’s day sweetie. And when you asked, “what can I do [Read More]
Alright Saucies, I’ve had this promotion planned for a while and have been really excited to share it with you all…drum roll, please! This month we will be focusing on our gourmet flavored sea salts line, Lords of Salt! The question we so often hear is, “well what do you do with chocolate/hazlenut/pinot noir (etc.) salt?”, and [Read More]
While I was in San Francisco, I discovered wonderful Raincoast Crisps from Leslie Stowe. For sampling at the Fancy Food Show, I used mixed Saucy Mama Apricot Ginger Mustard with cream cheese, spread it on the Fig and Olive Crisp, and then topped the whole thing with shrimp. The small bay shrimp work great, but [Read More]
Today I am posting a couple of my very own favorite recipes. I sometimes use these at trade shows, but the reasons I chose to highlight these ones today are because 1) they are absolutely perfect for parties (trust me, I’ve gotten great feedback!) and 2) well they are scrumptious, of course! For those of you hosting [Read More]