Penzeys Shallot Salt
I received my first delivery from Penzeys yesterday. I had ordered:
Mexican Oregano - I haven't made a chili in a while; it's overdue.
Turkish Oregano - there's a pasta sauce that needs making.
Coriander Seed - haven't used this ever, but I have some ideas.
Cumin Seed - see above re: chili
Kulonleges Paprika - chicken paprikash!
Along with my order, I received a sample of their Shallot Salt (which was a surprise, but certainly a pleasant one).
Suggestions on the package mention using with Chicken, soups, salads, vegetables, and eggs.
I'm ready to experiment, starting with tomorrow morning's eggs, but what are Chowhounds already doing with this salt? All ideas welcome.
love penzey's! i got a turkish seasoning in my last order, and hope to put it to good use.
flavored salts are tricky because they include, well, salt.
off the top of my head, i am thinking it would be great in a brine, but i don't really have any specific experience.
if i had it in my cabinet, i would probably throw it into a pot of beans to finish it, season some unflavored breadcrumbs, and perhaps season meatloaf/meatball meat, too.
I received a sample of the shallot salt with my last shipment from Penzey's too (got Szechuan pepercorns, extra-coarse sea salt, juniper berries, Spanish smoked paprika, green peppercorns, aleppo pepper, and Adobo and Fox Point seasoning).
I've been using the shallot salt for the first time and I LOVE it. So far, I've used it on roast vegetables (eggplants, potatoes, red peppers, asparagus), baked salmon, in scrambled eggs, chicken salad, on grilled steaks and in a marinade for grilled shrimp. I'll be ordering more once my sample runs out.
It's been years since I'd ordered from Penzey's, and back then they still packed the orders with bay leaves and whole nutmegs. After seeing this thread last month, I wasn't surprised to see a sample of shallot salt, though I was very surprised to see that it was a whole 1/4-cup jar's worth!
Since I'm not big on salt, I've never been big on flavored salts (often things end up too salty once you've used enough to impart the flavor). I used the shallot salt for the first time today in scrambled eggs (together with herbes de Provence - very complementary combo, BTW), and the balance of shallot flavor and salt was very good. I think it will be very good in things like creamy sauces and baked pastas in place of plain salt, to add more complexity.