Spiced Salt Food

STRIP STEAK WITH SPICED SALT

Steps:

• Preheat the oven to 250 degrees F. Line a baking sheet with foil. Spread 2 tablespoons salt, the coriander seeds, peppercorns, paprika, red pepper flakes, dill seeds and minced garlic in an even layer on the baking sheet and roast until the garlic is dry, about 30 minutes; let cool. Transfer to a spice grinder and pulse several times. (The spiced salt can be made up to 1 week ahead; store in an airtight container.)
• Remove the steaks from the refrigerator about 1 hour before grilling to bring to room temperature; sprinkle each side with 1/2 teaspoon of the prepared spiced salt, then cover with plastic wrap and set aside.
• Preheat a grill to high and prepare for indirect grilling: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half of the burners. Wipe the salt off the steaks and pat dry; brush lightly with olive oil. Grill over direct heat until marked on the bottom, about 2 minutes, then rotate 90 degrees F and cook 2 more minutes. Flip the steaks and repeat on the other side, then transfer to the cooler side of the grill (indirect heat); cook 5 more minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 10 minutes.
• Meanwhile, grill the tomatoes over direct heat, turning, until marked, about 5 minutes. Serve with the steaks and the remaining spiced salt.

HOMEMADE SEASONED SALT

Steps:

• Stir salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper in an airtight container, seal, and shake to combine.

SPICED SALT

Steps:

• Grind the star anise, cinnamon sticks, peppercorns, cloves and cumin seeds, if using, separately in a spice grinder. If using celery seed, leave whole. Combine the spices and salt in a bowl and mix thoroughly. Store in an airtight container.

SPICED SALT

Steps:

• Break up the bay leaves into pieces and grind them in an electric grinder. Pour them on a sheet of white kitchen paper with the sea salt crystals and mix well.
• Cut the nutmeg into chips with a sharp knife, mix with the cloves, peppercorns and allspice an grind to the same consistency as the salt and the bay leaves.
• Now mix in the marjoram and thyme and grind all ingredients together to the consistency of fine sand.
• Store in dark glass bottles and seal tightly. The salt will keep indefinitely in this way.
• Use one teaspoon of spiced salt for 1 pound dry ingredients or 1 quart of liquid.

VIRGIN-ISLANDS SPICED SALT

Steps:

• Grind all the ingredients in a mortar or food processor until well mixed.
• Store in the refrigerator.

BARBECUED QUAIL WITH SPICED SALT AND LEMON

Steps:

• Using a sharp knife, pierce each quail through the breastbone, and flatten out the bird with the palm of your hand. Score down both sides of the spine and remove the backbone.
• Add the sesame seeds, cumin and 2 teaspoons sea salt to a small frying pan over medium heat. Toast the spiced salt mixture, stirring frequently, until the sesame seeds are fragrant, about 1 to 2 minutes.
• Preheat a barbecue grill plate to high heat.
• Brush each quail evenly with the olive oil and season with salt and pepper, to taste. Grill the quail, skin side down, until the outside is crisp and the interior is cooked through, about 5 minutes per side. Sprinkle each quail with a dash of the spiced salt and a squeeze of lemon juice.

CHERRY TOMATOES AND CUCUMBER SPEARS WITH SPICED SALT

Steps:

• Chill cucumber spears in a large bowl of ice and cold water 15 minutes, then arrange in a serving bowl filled with ice.
• Stir together kosher salt, cayenne, and black pepper in a small serving bowl for dipping vegetables.
• Arrange cherry tomatoes in serving bowls, then squeeze lime over them just before serving (juice helps salt adhere to tomatoes).

CHRISTMAS SPICED SALT

Steps:

• Combine the cinnamon, coriander, grated nutmeg, ground ginger, ground cloves, orange and lemon zests and sea salt flakes in a small bowl.
• Sprinkle the spiced salt over roasted or pan-fried veg or sweet or savoury pastries, or use it in a brine for a roast turkey.

SICHUAN-SPICED DIPPING SALT

Steps:

• Combine 2 tablespoons each of Sichuan peppercorns, cumin seeds, and kosher salt in a small skillet over medium heat. Heat, stirring often, until spices are toasted and very fragrant, about 3 minutes. Transfer to a bowl; let cool. Finely grind mixture in a spice mill or in a mortar with a pestle.