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All salts
are not created equal.
From our Bay de Biscay Fleur de Sel – simply the finest salt
available anywhere, to our Super-Savory Cinnamon Salt, once you try
these unique finishing salts, you will be unable to live without
them.
Bay of Biscay Fleur de
Sel
Mexian Chili Pepper
Salt
Saffron Fleur de
Sel
Sichuan Pepper
Salt
Sicilian Sumac
Salt
Spicy Curry Finishing
Salt
Super Savory Cinnamon
Salt
And our peppercorn blends are nothing to
sneeze at either. Provençal Lavender Pepper Salt
Blend marries Tellicherry pepper, green peppercorns, dried
shallot and fragrant lavender for an aromatic change of pace for
your pepper mill!
Seared Diver Scallops
Featuring: Vervacious Provençal Lavender Pepper Salt
Blend
Large, Fresh Diver Scallops ¶ Vervacious Provençal
Lavender Pepper Salt Blend
Seared scallops are one of our favorite killer apps –
they look absolutely stunning, are luxurious and delicious and –
shhhh – they’re super-fast and super-easy to cook! Here’s how:
Start with absolutely fresh scallops with a clean,
sweet smell. Ask your fish monger if you can smell the scallops
before you buy. If they’re not fresh then cook something else!
The best, easiest way is to use two dry (no oil)
non-stick skillets. Heat the skillets to medium-high heat. Once
they’re hot, blot the scallops on a square of paper towel and place
them on end in one of the skillets. Don’t crowd the skillet – leave
a couple inches around each scallop- that’s one key to success.
After three to five minutes (depending on how big the
scallops are), carefully move the scallops (use tongs) to the other
skillet placing them on their uncooked ends. If you have more
scallops to cook, wipe the first skillet clean with a damp ball of
paper towel – a clean skillet is the other key to beautiful seared
scallops!
After another three to five minutes the scallops in
the second skillet are done. Transfer them to individual serving
plates, dust with ground Vervacious Provençal Lavender Pepper Salt
Blend and serve! If you have multiple batches to prepare, serve as
they’re ready as they are at their best right after being seared.
Seared
Diver Scallops
Featuring:
Vervacious Sichuan Pepper Salt
Large,
Fresh Diver Scallops ¶ Vervacious Sichuan Pepper Salt
Seared
scallops are one of our favorite killer apps – they look absolutely
stunning, are luxurious and delicious and – shhhh – they’re
super-fast and super-easy to cook! Here’s how:
Start
with absolutely fresh scallops with a clean, sweet smell. Ask your
fish monger if you can smell the scallops before you buy. If they’re
not fresh then cook something else!
The
best, easiest way is to use two dry (no oil) non-stick skillets.
Heat the skillets to medium-high heat. Once they’re hot, blot the
scallops on a square of paper towel and place them on end in one of
the skillets. Don’t crowd the skillet – leave a couple inches around
each scallop- that’s one key to success.
After
three to five minutes (depending on how big the scallops are),
carefully move the scallops (use tongs) to the other skillet placing
them on their uncooked ends. If you have more scallops to cook, wipe
the first skillet clean with a damp ball of paper towel – a clean
skillet is the other key to beautiful seared scallops!
After
another three to five minutes the scallops in the second skillet are
done. Transfer them to individual serving plates, dust with
Vervacious Sichuan Pepper Salt and serve! If you have multiple
batches to prepare, serve as they’re ready as they are at their best
right after being seared.
Vervacious Fried Chicken
Featuring: Vervacious Mexican Chili Pepper Salt
Chicken
Parts (tip: use the smallest
chicken parts you can find as they will cook
quickly and with an improved crust!) ¶ Cooking Oil (Peanut is best)
¶ Milk
(Heavy Cream or Buttermilk for a thicker crust) ¶ Flour ¶ Vervacious
Mexican
Chili Pepper Salt
Pre-heat
oil in deep fryer to 375º or heat 1” of oil in a large skillet or
dutch oven (use a candy thermometer). Pre-heat oven to 225º. Add a
tablespoon of Vervacious Mexican Chili Pepper Salt to a cup of flour
in a gallon plastic bag. Dip chicken parts one-by-one in a bowl of
milk, then in the bag for a quick shake, then carefully
into the oil. Tip: don’t crowd the pan or the fryer! The key to
great frying is a constant oil temperature and that means many small
batches. If using a skillet on the stove, turn the pieces often.
When the chicken is an even golden-brown – 15 minutes
approximately, transfer to a plate lined with paper towels and hold
in the oven until all the chicken is done. Make more flour/chili
pepper salt mix as you need it. Don’t crowd the fryer! Be patient
and make small batches.
Vervacious Mexican Chili Pepper Salt works terrific
this way as a coating for fried fish, clams, scallops or
what-have-you.
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