Slavo Salt Gourmet Seasoning

Getting excited for summer suppers? Here is a light and easy salad perfect for those warm summer nights.

1 cantaloupe peeled, seeded and medium-diced (1/2 inch)

1/4 lb prosciutto sliced into thin strips

1 bunch chives chopped fine

2 tablespoons mint chopped fine

1 ½ tablespoons apple cider vinegar

1 tablespoon Slavo Salt

The easiest way to cut prosciutto is to stack all slices on top of each other, wrap in plastic and place in freezer for 30 minutes.  Remove from freezer and immediately cut into thin strips, then shred individual strips and place into bowl with all other ingredients.  Mix well.  Can be made up to 30 minutes prior to service

Ingredients:

1/2 cup butter

1 medium sized yellow onion, chopped

At least 1/2 cup carrots, chopped (if you are a fan of peppers, you can use the same amount of Red & Green Peppers instead of carrots & celery)

At least 1/2 cup celery, chopped

1/2 cup all-purpose flour

2 cups chicken broth

1 12oz bottle of Mirror Pond Pale Ale

7oz extra-sharp Cheddar, shredded

7oz processed Swiss cheese, shredded

2 cups half-and-half

1 tsp Slavo Salt

1/2 tsp dry mustard

1/2 tsp Worcestershire sauce

1 lb smoked sausage (if desired)

1/2 tsp Tabasco, to taste (if desired)

Preparation:

1. Melt butter in a stockpot over medium heat.

2. Add chopped onion, carrot, and celery. Saute until softened.

3. Add flour. Cook for about 5 minutes, stirring often.

4. Add chicken broth and beer.

5. Heat until it comes to a boil.

6. Slowly add cheese while stirring until just boiling and smooth.

7.  Add half-and-half, Slavo Salt, dry mustard, and Worcestershire sauce.

8. Reduce heat to low and cook until soup has thickened.

9. Cut smoked sausage into 1/2-inch pieces and place in a saucepan. Saute sausage over medium heat until heated through. It will probably take about 5 to 7 minutes.

10. Add sausage to the soup, transfer to a large serving bowl and serve hot.

 

Ingredients:

Frozen or premade pie crust

6 Eggs

2/3 cup Heavy cream or Creme Fraiche ( I like deme fraiche the best)

1 cup Milk

8oz Gruyere, Emmenthal or swiss-type cheese

1/4 teaspoon nutmeg

1/2 teaspoon Slavo Salt

Preparation:

Preheat the oven to 425°F.

Line the pie crust with aluminum foil and bake in the bottom third of the oven until the pastry is golden at the edges, about 15 minutes.

Remove from the oven and remove the aluminum foil.

Return the pastry to the oven to bake until the bottom is golden, an additional 5 minutes. Remove from the oven.

In a medium-sized bowl, whisk together the eggs, cream, and the milk until thoroughly blended. Season with the Slavo Salt, then add the cheese and stir until it is blended,

Turn the mixture into the pre-baked pastry, and spread out the cheese evenly over the bottom of the pastry. Sprinkle the top with nutmeg if you’ve used a Swiss-type cheese, and bake in the center of the oven until the filling is golden and puffed, and is completely baked through, about 30 minutes.

To test for doneness, shake the quiche – if it is solid without a pool of uncooked filling in the center, it is done. You may also stick a sharp knife blade into the center of the filling and if it comes out clean, the quiche is baked through. Remove the quiche from the oven and serve immediately.

Bacon and Cheese Quiche:

To make a bacon and cheese quiche remove the rind from 4 ounces good-quality slab bacon, and cut it into thick slices, then cut the slices in half, lengthwise, and crosswise into 1/4-inch thick slices. Place these in a heavy pan over medium heat and cook the bacon until it is crisp. Drain it on a paper-towel covered plate, and sprinkle it over the pre-baked pastry before adding the custard.

Onion and Cheese Quiche:

Peel and halve a medium-sized yellow onion. Cut it in quarters then slice the onion paper-thin. Melt 1 tablespoon butter in the bottom of a heavy skillet over medium heat, add the onions and stir, season lightly with Slavo Salt, cover, and cook until the onions are very tender and translucent, and just slightly browned at the edges, 10-15 minutes. Remove them from the heat, and spread over the pre-baked pastry before adding the custard.

 

 

Ingredients:

1 cup ketchup

3/4 cup Kentucky bourbon

3 tablespoons brown sugar

3 tablespoons mild (light) molasses

3 tablespoons apple cider vinegar

2 tablespoons Worcesterhire sauce

1 tablespoon soy sauce

1tablespoon Dijon mustard

1 tablespoon Sirracha sauce

1 teaspoon onion powder

2 tablespoons Slavo Salt

1 teaspoon crushed red pepper

Preparation:

1. Bring all ingredients to boil in saucepan over medium heat, stirring occasionally.

2. Reduce heat; simmer until sauce is reduced to 2 cups, stirring often, about 10 minutes.

Can be made 2 weeks ahead. Cover; chill. Use at room temperature.

Ingredients:

2 cans Cream of Chicken Soup
2 cups grilled chicken breast
1 small can diced green chiles
1/2 onion chopped
1 pint sour cream (you can sub lite sour cream if you’re into that kind of thing)
2 1/2 cups grated cheddar cheese
1 pkg corn tortillas
1 can green chile/tomatillo sauce (either works well)
Slavo Salt

Preparation:
1. Season 2-3 chicken breast well with Slavo Salt and grill until cooked through (you can also pan sear or use canned, boiled or canned chicken (again if you’re into that kind of thing)). Allow to cool after cooking and shred.
2. Mix all ingredients except tortillas and chili sauce in a bowl.
3. In a 9×13 dish put a layer of corn tortillas, then a layer of mix.
4. Sprinkle green chili sauce and cheese on top of mix.
5. Reserve a majority of cheese for top layer.
6. Make as many layers as you want – more layers less filling or the opposite – whatever you’re into.
7. Put in preheat 350 degree oven for about 45 minutes covered with foil.
8. Remove foil and turn oven onto broil for 5 minutes to crust cheese on top.
9. Remove from oven and allow to rest for 10 minutes. Then cut into blocks and serve!