Garlic Herb Seasoned Salt

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Garlic Herb Salt

Back at Christmas time I bought an insane amount of pre-peeled garlic due to poor grocery shopping planning, and needed something to do with it. I’d remembered a recipe they’d talked about on The Splendid Table a while back for homemade seasoned salt using fresh garlic, and decided that since I had a plethora of the stuff that I needed something to do with…this was the perfect opportunity to try out said recipe.

You guys, it’s been pretty much the only seasoning I’ve used since then – save chili powder and cumin. Not a meal goes by that I don’t find myself dipping into the stuff. I keep a mason jar curing of it at all times, just because it’s so perfect to use on everything – any protein under the sun, to any vegetable or starch you can throw at it! It really heightens the flavor of whatever it is you use it on, without overwhelming it…which many store-bought seasoning blends tend to do!

I roasted the garlic first – to intensify and deepen the flavors. Then, toss it into bunch of salt along with some freshly chopped herbs. Any mix of your favorite will do – I’ve been using rosemary and thyme recently, just because it’s been pretty readily available during the cold months.

However now that it’s warming up and I’m starting to think about my herb garden – I’m looking forward to experimenting with different blends of herbs this season. I also think that bit of citrus zest would also be a welcome addition to the party! Or maybe a smidge of lavender for an Herbes de Provance twist? Have fun with it, you can’t mess this one up!

Garlic Herb Seasoned Salt

20 large cloves garlic, peeled
2 tsp olive oil
1.5 cups kosher salt
1/4 cup fresh thyme leaves, removed from stems
1/2 cup fresh rosemary leaves, removed from stems

Heat oven to 425 degrees. Place garlic in small baking dish and drizzle with olive oil. Place garlic in preheated oven for about 25 minutes, until brown on the edges and fragrant. Roughly chop and set aside.

Combine kosher salt, roasted garlic, and herbs into a quart size mason jar. Seal with a lid and shake well to combine. Store in a dark space, shaking occasionally every other day or so, for about 5 days.

Place salt infusion into a food processor and blend for a few pulses until garlic and herbs are mostly chopped and uniform. Place back into the mason jar or another airtight container for storage.

Source: adapted from The Splendid Table

Crab Alfredo Pasta

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Crab AlfredoThings have been crazy around here. Pony Penning took place last week here on Chincoteague, second only to Christmas around these parts. Friends and family are in town, we were busy running around to one event or another, and good home-cooked meals (and blogging) kind of fell by the wayside.

Crab season is also in full swing here on the Eastern Shore. They’re cheap, plentiful, and heavy. I paid $50 for a bushel of #1’s the other day – that’s insanity! I’m very fortunate to be able to cut out the middle men, and go directly to the source.

On those nights when things are crazy, and you want something easy and delicious that doesn’t take forever – this crab alfredo always answers the call. Five minutes to make the creamy sauce while the pasta is cooking, a quick warm-up in the pan for some fresh crab meat… and you have an ahhhmazing pasta dish that took no time to prepare, but is impressive as all get out!

A side of steamed broccoli or a green salad, and a glass of white wine paired alongside makes for a perfect light summer meal.

Crab Alfredo Pasta

1 lb jumbo lump crabmeat
2 Tbsp butter
1 clove garlic, very finely minced
1 lb fettucini or linguine pasta
fresh lemon wedges (for garnish)
fresh parsley (fresh garnish)

For the Alfredo sauce:
8 Tbsp butter
2 cups heavy cream
3 tsp cornstarch
2 Tbsp cold water
1 cup Parmesan cheese, shredded
kosher salt
ground white pepper
Cook pasta according to package directions. Drain, and place back in the pot.

While pasta is cooking, prepare the sauce. Melt 8 Tbsp (1 stick) butter in a large saucepan over medium-high heat. Slowly whisk in the heavy cream. Cook, over medium heat until simmering. Combine the cornstarch and cold water, whisk into the cream mixture. Cook, whisking constantly, until sauce thickens. Take off heat, and whisk in the Parmesan cheese. Season to taste with salt and white pepper. Keep warm while you prepare the crab.

Melt remaining 2 Tbsp butter in a skillet over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the crabmeat and carefully toss to coat in the garlic butter. Let sit for about two minutes, until just warmed through.

Add 3/4 of the Alfredo sauce to the pasta, and toss to coat. Plate portions of the pasta on a plate, and top with a generous portion of the crabmeat. Serve with a wedge of lemon and fresh parsley for garnish, if desired. Serve immediately.

Classic Pasta Salad

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Classic Pasta Salad

This one has been a long time coming, guys. Whenever I go to a cookout or gathering, this is my most requested dish to bring. And I can’t believe that I don’t have it here on the site yet. Friends are always asking for the recipe, and it will be great to have the link handy from now on!

At any rate, it’s the classic version. Tri-colored rotini, tomatoes, onions, cukes, black olives, cheese, and Italian dressing. But, there area few things that I’ve added it to it to the years that make it special…

First off, fresh herbs – chopped basil, parsley, and oregano bring a ton of freshness to the dish. I usually have an abundance of all of them in the summer, and it’s a great way to use them. Also, celery seed – the brightness and crunch it adds to the dish is on point.

I take a shortcut and use the powdered Italian dressing. I’ve made my own, and used bottled – but nothing compares to the Good Seasons Italian in this application. For someone who makes most of her dressings at home – I love the stuff. I’ve always got a packet in the pantry.

Sometimes I’ll add chopped up pepperoni or salami, or pepperocinis, or chopped bell peppers…but this is my standard. I could live off this stuff in the summertime, and many weeks – I do. It’s my favorite, and I know it will be one of yours too!

Classic Pasta Salad

1 lb tri-color rotini pasta
5 roma tomatoes, diced
2 cucumbers – peeled, seeded and diced
1 red onion, small diced
1 can black olives, drained and olives halved
1 tsp celery seed
1/4 cup fresh basil, chopped
2 tbsp fresh parsley, chopped
1 Tbsp fresh oregano, chopped (or 2 tsp dried)
16 oz shredded cheese (I like a blend of cheddar and mozzarella)
1 packet Good Seasons Italian Dressing (I like the Zesty kind!)
kosher salt
fresh ground black pepper

Prepare salad dressing according to directions on packet.

Cook the pasta in salted water for 7-8 minutes until al dente, and drain.

Combine the veggies, olives and pasta in a large bowl. Add the salad dressing, and toss to coat everything.

Add in the celery seed, fresh herbs, the cheese, and salt and pepper to taste.

Fridge it for an hour or so to let the flavors blend.

Source: adapted from my good friend Crystal’s mom, Ms. Ginny. We miss you, but rest assured your pasta salad lives on!

Garlic Oil

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Garlic Oil

This is one that couldn’t be any easier. I use this garlic oil in everything, from frying eggs to salad dressings. Wonderful to start off a basic marinara sauce. It’s great with some dried or fresh herbs sprinkled in, and dipping chunks of crusty bread. Or, even as a finishing drizzle on some hot oven fries. Basically, anything you wish to impart a little extra garlic flavor into!

I like to use a good quality olive oil – don’t go spending a bunch of money on the fancy extra-virgin stuff, though. I just glug it right into a saucepan with a handful of garlic cloves, get them bubbling a bit, then turn down the heat to low to let the flavor infusion happen. Sometimes, if I’m feelin’ frisky, I’ll add a few sprigs of fresh herbs…but it’s not necessary.

Keeps forever (at least a month or so – if it lasts that long!) as well. I just keep it right on the counter with all my other oils, so it’s right at hand when I need it. It also makes a wonderful homemade gift when presented in a pretty oil dispenser with a ribbon! If you’re worried about it spoiling, it also keeps fine in the refrigerator. This is definitely one to have around, guys!

Garlic Oil

2 cups olive oil
1/2 cup garlic cloves

Place 1/4 olive oil in a saucepan with the garlic cloves. Cook over medium-high heat, until the garlic starts to sizzle and turn golden – mixture should reach at least 180 degrees.

Carefully add the remaining olive oil, and reduce temperature to low. Cook for about 15 minutes. Remove from heat.

Let garlic steep in oil for about 1 hour, then strain garlic from the oil and pour into a air-tight container for storage.