Recipes – The Salted Table

Cured Egg Yolks

So, I think we should start this off on a note of honesty. I rarely make cured egg yolks because it calls for such an inordinate amount of sugar and salt and you can’t really reuse it once it has absorbed all of the moisture from the yolks. But if you have egg yolks that are still intact from making meringue or an egg white omelette, then this is one of the many things you can do with them. Remember, no yolk left behind.

The process is simple and nothing to be intimidated by. You could even do this with your kids, if you have them, but if not – then by yourself or your significant other is just fine. This technique is guaranteed to impress your friends, assuming they aren’t already in the ‘egg preserving’ circle. When I first made these, we had to take off to East Tennessee for a week because my mother-in-law passed out, hit her head and was hospitalized. So, my yolks actually sat in the fridge for 9 days before I got back to them. At this point, they were nice and dry so I didn’t bother putting them in the oven to dry them out more – but you may need to if you let them go the recommended 3-6 day period like most guidelines say to do. And if you want a softer version, simply let it go for 12-hours and you will achieve a runnier egg that is great for serving with crostini and smoked fish, or maybe just a schmear across your morning toast.

img_4905-1 This procedure is from The Splendid Table via America’s Test Kitchen. And once you learn the process, you’ll be able to riff and create your own seasoning blends and find out what flavor profiles you do and don’t like. In this batch I added five bay leaves, and a heavy teaspoon of crushed red pepper flake. The spice took a little bit but not enough to make a significant difference, so I would up the quantity next time until I achieved the level of heat that I desire. But enough chatter, the recipe is below and if you make them, tag us @thesaltedtable on Instagram, I’d love to see your results!

“Contrary to popular belief, diamond is not the hardest material known to man. The hardest material in the universe is dried egg yolk. And one day, it will revolutionize the construction industry.”
― Ron Brackin

Cured Egg Yolks

1.5 cups white granulated sugar
1.5 cups Diamond kosher salt
4 egg yolks
5 bay leaves
1 teaspoon crushed red pepper flake
1 1-2 inch deep dish

Method:
1. Combine sugar, salt, red pepper, and bay leaves in a blender and pulse until ingredients are combined well. Bay leaves and crushed red pepper should be sugar size particles.
2. Pour half the mixture into the bottom of your dish. Take an unbroken egg and use the shell to make indentions in the sugar/salt mixture, or you may use the back of a spoon. Make four spaces and place a yolk in each one. Cover the yolks with the remaining mix.
NOTE: I lightly pressed my fingertip on top the yolk to remember the placemat for later retrieval.
3. Cover the dish securely with plastic wrap and place pan in the fridge. Once the eggs are ready. Do a quick rinse to remove any residual mixture that is still attached. Place them on a wire rack in a 150 degree oven and let them go for about 1.5-2 hours or until your level of dryness is reached. That’s it! Your are ready to grate those babies over soups, pastas, salads and sandwiches. Enjoy!

NOTE: I simply wiped mine off with a damp paper towel and allowed them to dry at room temp before placing them in a weck jar for safe storage. Eggs are good in the fridge up to a month, if they last that long.

A video clip and close-up of the final product:

Grilled Bone-In Ribeye & Garlic Butter Asparagus from America’s Test Kitchen’s Master Of The Grill Cookbook

America's Test Kitchen, Food photography, black chef

I’m not sure why 2016 is in such a rush but it may be causing me to lose track of time. It only seems as though yesterday, I was driving down the highway admiring Spring’s cascade of honeysuckle that laced both sides of the road. It feels like every year, I’m constantly reminding myself to pick honeysuckle to make simple syrup and I never get around to it, but I digress – we’re here to talk grilling.

Why, yes – Summer crept in like a thief in the night and without any apology but I’m not complaining. The Tennessee heat is harassing every brow and back with puddles of perspiration, children are frolicking across freshly mowed lawns and backyards are sending up billowing smoke signal invitations to everyone in the neighborhood. Summer is an open invitation to keep your house cool and your oven in hibernation while the grill carries the load for a while. I’m honored to be partnering with America’s Test Kitchen to share some grilling tips and flawless recipes for your summer entertaining. ATK’s latest addition to their extensive cookbook collection is all about grilling, and it spares no details when it comes to all the tools and knowledge you’ll need to be a Grilling Guru this season.

asparagus, food photography, americas test kitchen, health eating

Grilling, Charcoal, Chimney Starter, ATKgrill

I have a pretty extensive cookbook collection and they all serve one purpose or another, they all have their tips to offer, some, I’m a die-hard believer in and others I take with a grain of salt. But this cookbook, or better yet – ‘guide,’ shall we say, in particular, is pretty much spot on with the techniques and approaches to what I feel is intimidating to the masses.

Americas Test Kitchen, Grilling Food

Ribeye Steak, Recipes, Grilling, Americas Test Kitchen

When I grill I use one-hundred percent all-natural hardwood lump charcoal, I like the flavor it imparts and I’ve used it for so long I couldn’t tell you why I left behind all the other options as it pertains to flavor, but I won’t be changing back anytime soon. I will say that I learned a little something during this process that was never apart of my barbecuing/cookout experiences growing up in East Tennessee. We never used a charcoal chimney – it was simply crumbled up newspaper nestled in the bottom of the grill and the charcoal arranged evenly over the top, a generous squeeze of lighter fluid and dinner was in motion. I must say though, I will never touch lighter fluid again due to my palate still having nightmares about the harsh aftertaste it leaves behind from excessive usage. I prefer the lump charcoal, it burns clean, quick and easy, and the flavor is awesome. But I always encourage everyone to do their research, and find what works for you.

When flipping through the book to find recipes to share with you guys, I wanted to do something different but since whatever I chose to prepare would also be dinner – I went with beef…because beef. I didn’t purchase anything too expensive, I purchased two bone-in ribeye from a local grocer for about twenty-six bucks and a bundle of asparagus for about three bucks. And compared to what we would’ve spent on a steak dinner out, this was a great deal in my book. I cooked the steak to medium but there are instructions in the book to guide you along on how to cook the meat to your preferred temperature. Remember, thermometers are always your best friend when cooking meat, or really most things in the kitchen!

Americas Test Kitchen, Steak Recipes, Grilling

I’ve been reading this book on and off for the last three weeks and I’m amazed at all the info that is crammed into roughly 430 pages, everything you ever wanted to know about seasoning, proper tools, recipe tricks, and more that will definitely equip to you to be a master of the grill. I hope you guys enjoy these two recipes as much as I did. The steak was so full of flavor and juicy, and the asparagus was a garlic-y, buttery dream with a little char for intrigue. Trust me when i say this won’t be just another book that collects dust on the shelf, you can purchase the book here. Cheers to grilling perfection!

Americas Test Kitchen

The Ultimate Steak
2 (1 1/4-to 1 1/2 pound) double-cut bone-in ribeye steaks, 1 3/4 to 2 inches thick, trimmed
4 teaspoons kosher salt
2 teaspoons vegetable oil
2 teaspoons pepper

1. Set wire rack in rimmed baking sheet. Pat steaks dry with paper towels and sprinkle all over with salt. Place steaks on prepared rack and let stand at room temperature until meat registers 55 degrees, about 1 hour. Rub steaks with oil and sprinkle with pepper.

2A. FOR A CHARCOAL GRILL Open bottom vent half-way. Arrange 4-quarts unlit charcoal briquettes even layer over half of grill. Light large chimney starter one-third filled with charcoal briquettes(2 quarts). When top coals are partially covered with ash, pour evenly over unlit coals. Set cooking gratin place, cover, and open lid vent halfway. Heat grill until hot, about 5 minutes.

2B. FOR A GAS GRILL Turn all burners high, cover, and heat grill until hot, about 15 minutes. Turn primary burner to medium-low and turn off other burner(s). (Adjust primary burner as needed to maintain grill temperature around 300 degrees.)

3. Clean and oil cooking grate. Place steaks on cooler side of the grill with bones facing fire. Cover and cook until steaks register 75 degrees, 10 to 20 minutes. Flip steaks, keeping the bones facing fire. Cover and continue to cook until steaks register 95 degrees, 10 to 20 minutes.

4. If using charcoal, slide steaks to hotter side of grill. If using gas, remove steaks from the grill, turn primary burner to high, and heat until hot, about 5 minutes; place steaks over primary burner. Cover and cook until well browned and steaks register 120 to 125 degrees (for medium-rare) about 4-minutes per side. Transfer steaks to a clean wire rack set in rimmed baking sheet, tent with aluminum foil, and let rest for 15-minutes. Transfer steaks to carving board, meat from bone, and slice into 1/2-inch-thick slices. Serve.

Grilled Asparagus

Serves 4 to 6
Use asparagus that is at least 1/2 inch thick near the base. Do not use pencil-thin asparagus; it can not withstand the heat and will overcook. Age affects the of asparagus enormously. For the sweetest taste, look for spears that bright green and firm, with tightly closed tips.

1 1/2 pounds thick asparagus spears, trimmed
3 tablespoons unsalted butter, melted
3 minced garlic cloves
Salt and pepper

1A FOR A CHARCOAL GRILL Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4 1/2 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

1B FOR A GAS GRILL Turn all burners high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.

2 Brush asparagus with melted butter and season with salt and pepper.

3 Clean and oil cooking grate. Place asparagus in even layer on grill and until just tender and browned, 4-10 minutes, turning halfway through cooking. Transfer asparagus to platter and serve.

This post was written in partnership with America’ Test Kitchen. All thoughts and opinions are mine. Master Of The Grill

Cast-Iron Skillet Chipotle Chili

Cast-Iron Chipotle Chili We could go around in circles discussing whether or not ‘real chili’ has beans in it or not. But I’m simply going to shut down that discussion because I’ve never known chili to ‘not have’ beans in it until I saw something about it on a cooking show, and all the Texans were giving the rest of us ‘bean in our chili’ eaters the “thumbs down”. And that’s ok…we forgive them!
In my book chili is an all year around meal because you can dress it up or dress it down according to the season. In the Spring, maybe you want a chili chock-full of full of fresh vegetables, and in the Summer maybe you desire something like a white chicken chili in a light broth. But it is indeed, undisputed that when the breeze begins to roll in from the hills and those leaves begin to burst into shades of burnt orange, cranberry and coffee — I want all the beef and canned tomato goodness with a kiss of peppery heat that one can stand, to fill my bowl to the brim. And this recipe gives you nothing less than that. Cast-Iron Chipotle Chili : The Salted Table
This recipe is also great for the adventurer within, so maybe you want to have a campfire in the backyard and invite a few friends or hang with the kids, maybe there’s a camping trip in your near future? This is the chili you’re gonna want for those “chili” nights in the wilderness.

You may be wondering why this chili isn’t smothered in avocado, sour cream, cheese and onions. If you are a lover of toppings then feel free because this chili may need to be cooled down if you’re sensitive to heat but I tend to be a purest if something’s made well and this chili is pretty darn perfect! So grab a warm blanket and eat a bowl…or two for me. The Salted Table Food Blog, The Salted Table, Nashville TN, Nashville Food Bloggers, Chefs, Personal Chef, Food Photography, Food Styling

Cast-Iron Skillet Chipotle Chili

1 lb 80/20 ground beef
3 Tablespoons Chipotle Chilies in Adobo (diced)
2 14.5 oz cans Red Beans
2 14.5 oz cans diced tomatoes
3 Heavy Tablespoons Chili Powder
2 Tablespoons Ground Cumin
1 teaspoon granulated garlic
1 Tablespoon Kosher Salt (to taste)

Method
1. Place your cast-iron over medium-high heat. Add your ground beef and crumble with a wooden spoon. Stir occasionally, breaking down the chunks of beef until meat is fully browned/cooked. Allow the liquid from your beef to reduce by half then, add your chipotle chiles, chili powder, ground cumin, granulated garlic, and salt. Stir until spice are incorporated into the beef but be careful not to burn, you may need to turn down your heat.

2. Drain excess liquid from your beans and add them to the beef along with your tomatoes. While occasionally stirring, you’re going to allow this to cook for about 20-30 minutes until the liquid begins to thicken and you have a hearty looking chili. Then you can taste to see if you need to add anymore seasoning. Cast-Iron Skillet Chipotle Chili, Quick Chili Recipes, Cooking, Dinner, Camping Food, Autumn Chili, Autumn Foods, Nashville TN, Food Photography

Notes:

Using dry beans: If you opt to use dry beans, simply soak them in luke warm water the night before you prepare the chili, this will cut down you’re cooking time though the beans will still need to be boiled off before allowing to cook in a cast-iron skillet. Cast-Iron Skillet Chipotle Chili

Chocolate Overload S’mores Cheesecake

Chocolate Overload S'mores Cheesecake

I remember my sister and I sitting on the back porch tearing yesterday’s newspaper into small ragged pieces and placing them into an empty can. Probably one of my grandmother’s #Folgers cans, you know the red one with the plastic lid? We used those as vessels to fulfill our need for the melty gooey, chocolatey goodness that would soon tangle our fingers in a web of mallowy strands and #cocoa smear. If I had to choose a house that I missed, it was this house with the huge backyard where we often watched the deer drink from the pond and the trees overflow with black walnuts, pears and apples. We were young and naive and had no real appreciation for the seasonal jewels that rolled across the forest floor. I mean, we ate the occasional fruit and cracked a few nuts now and again but nothing too serious. I remember seeing our next door neighbor gathering the nuts in the evening to crack for an evening snack.

Chocolate Overload S'mores Cheesecake

If I had the passion for food I have now back then, I imagine that I would’ve encouraged the making of pies, tarts, jams and jellies, but those are merely the wishes of a time gone. And we all know that living in the past can prove to be a detriment to one’s growth; no one wants that…do they? S’mores are the ‘cream of the crop’ when it comes to nostalgic childhood treats. The simplicity of those three ingredients combined have the capability to solve life’s conundrums, sartorial – political or otherwise. There may be a little embellishment in there but work with me folks, we’re talkin’ #smores.

I know that with the arrival of #Pinterest and food bloggers appearing by the dozen every hour — these once sacred treats are always getting a new makeover from pie-pops to #cake but I warn you, steer clear, it’s a trap and you won’t be happy. What I’m giving you today is an all year round invitation to the snack once cornered to Autumnal nights and snow-capped backdrops. We should be able to indulge in all of this goodness any time the mood awakes within us and be able to do so without checking the weather report. Lord knows, it won’t be correct anyway. The time is winding down and as you know I am collaborating with the fine folks of the Asheville Wine & Food Festival to bring you some delicious food posts in anticipation for the event.

I can’t begin to tell you how full my heart is full knowing that we are only a few weeks away from that Blue Ridge Mountains seduction. We found the perfect place to stay in walking distance to coffee shops and you know how I love the beans. We’re plotting out all our favorite places to dine as if we won’t be eating enough AVL goodness between the SWEET Event and The Grand Tasting! If you haven’t made plans to attend, there’s still time and you won’t want to miss it! You can purchase tickets for the SWEET Event on August 21 here and tickets for The Grand Tasting on August 22 here! In the meantime, enjoy this recipe for one of your favorite childhood treats and steer clear of all those other impostors (wink).

IMG_1544-0 Chocolate Overload S'mores Cheesecake

Chocolate Overload S’mores Cheesecake

Crust… 2 cups Crushed Graham Cracker
3 Tablespoons Granulated White Sugar
1/4 Teaspoon Kosher Salt
6 Tablespoons Unsalted Butter (slightly melted)

Filling…
2-8 ounce pkgs Philadelphia Cream Cheese
1/3 Granulated White Sugar
1 Teaspoon of Nielsen Massey Bourbon Vanilla
2 Large Eggs 1/2 Teaspoon of Kosher Salt
1/2 Cup Semi-Sweet Chocolate Chips

Topping…
6.2 ounces of Hershey’s Chocolate (4 1.55 oz bars)
2 Tablespoons vegetable oil
2 Cups Miniature Marshmallows

Method

First, preheat your oven to 350 degrees. Put your butter in the microwave for about 30 seconds or until mostly melted but not hot. Mix together your graham crackers, granulated sugar, salt and butter until you can squeeze the mixture in your hand and form clumps. You may need a little more butter depending upon the dryness of your grahams. Place the mixture in the bottom of an ungreased cake pan, square or circle, it doesn’t really matter. Evenly pat down the crumbs until no holes remain. If you have a pan slightly smaller and the same size I would use it smash it down evenly. Smash…giggle. Bake in the oven for ten minutes, remove and allow to cool. Reduce oven temp to 325 degrees for your filling.

Place your cream cheese into a standing mixer with the sugar, vanilla and salt. Let the mixture whip on medium speed for two minutes, add the eggs one at a time until fully incorporated. Fold in the chocolate chips with a spatula and then evenly distribute the filling over your cooled crust. Surround the bottom of your pan with aluminum foil. you will probably need to pieces to criss cross the bottom of the pan and create a boat for the cheesecake, be gentile. Place this into a larger baking pan and fill the surrounding area with warm water about 1/2 way up the side. Place the entire thing into the oven slowly as to avoid splashing water into the cheesecake. Let cook for 90 minutes or until a knife inserted in the center comes out clean. Once cheesecake is done, allow it to set in the water for 30 minutes and I noticed that the top didn’t crack like the last time I made it and removed it immediately once cooked. Give it a try! Allow to cool overnight or for at least 90 minutes.

Then, take your chocolate and rough chop it, place it in a microwaveable bowl with your vegetable oil. Heat it in the microwave for 20 second intervals until chocolate is completely melted. Be careful not to overcook your chocolate, this will give you nasty sugar crystals (not cool). Pour it over the graham cracker crust, place it in the fridge and let it cool for 15-20 minutes.

Turn on the broiler, if you have a temperature option I typically use HI and watch the marshmallows like a hawk. Let your oven come up to temp. Evenly distribute the marshmallows over the chocolate, try not to leave any exposed chocolate and more marshmallows never hurt anybody. Place the pan on the high rack , tell the kids to step back. You should be squatting with the oven door open watching your marshmallows get nice and toasty right before they burn. Though this is totally subjective on how much crunch and torchy marsh you like, I like a lot! You may need a towel at hand to slightly rotate your dish to get even torch (no marsh left behind, ask Bush) on your marshmallows. Once your topping has the right color that you prefer, allow it to cool for 30 minutes before cutting into it. You will want to run a sharp knife under hot water if you desire perty slices.

I hope you and the family enjoy this recipe, I mean s’mores all year round, you’re winning! Chocolate Overload S'mores Cheesecake

Goo Goo Cluster Chocolate Chip Cookies

Goo Goo Cluster Recipes, Chocolate Chip Cookies, Nashville Recipes, Cookie Recipes, Chocolate

Goo Goo Cluster Chocolate Chip Cookies

This summer heat is working me over like crazy and even the sweat beads on my brow are becoming frustrated. Its like the sun has a vendetta and its unleashing hell and taking names, literally. But as far as I’m concerned it could never be too hot to eat chocolate or break into a textbook chocolate chip cookie. Chocolate chip cookies are my sacred-kind of childhood snack and you may call me a snob when it comes down to it. I mean, cookies run rampid on the inter webs, being stuffed with nutella and laced with truffles for the so-called ‘real foodies’ but you can keep those. I’m somewhat of a purist when it comes to the circular, sometimes amoeba-shaped little puckets that pair so well with cold milk and shakes alike. Yes, milkshakes and cookies are sheer perfection, just ask my inner eight year old, he’ll tell you all about it.

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Chocolate Chip Cookies, Goo Goo Cluster Chocolate Chip Cookies

Goo Goo Clusters were the equivalency of currency in our home and a treat to be savored upon the completion of one’s chores. My mother kept them tucked into the third shelf of what was better known as the snack cabinet. There were bags of Doritos, Moon Pies, Oreos and Chips Ahoy chocolate chip cookies, because those were my dad’s vice along with bottled coke.

I remember being in the line at the grocery store and spying the sweet treat laced with peanuts and dipped in chocolate sitting snug in the silver packages on the shelf. They were always calling my name and appealing to every desire in my four and a half foot being. Whenever I received my allowance I typically bought whatever I saw first because the money was ‘burning my pockets’ as my mom would say, and back then you could find the Goo Goos three for a dollar. So quite naturally I bought six.

Chocolate Chip Cookies

I find joy in partaking in the most simplistic forms of dessert. I have a great appreciation for those creatives who taking something ordinary and make it extra-ordinary, but at the heart of it, all I desire is the textbook chocolate chip cookie, a moist slice of chocolate cake with the perfect amount of frosting, a scoop of vanilla ice cream and maybe a drizzle of chocolate or caramel sauce. I went on the search for a cookie recipe that gave me the crunch around the edges, the chew in the center and the cookie that when you bit into it, nothing else matters and just for a moment–for a brief and satisfactory moment, you are the only person that matters. And I hope to give that to you today with these cookies. Now, remember to read all the way through the recipe before you begin, and definitely space your cookies the three inches apart because the nougat and caramel will cause your cookies to spread significantly, but thats not a bad thing in this case. Enjoy.

Goo Goo Cluster Chocolate Chip Cookies

Goo Goo Cluster Chocolate Chip Cookies

3 cups AP flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 sticks (1 cup) unsalted butter, melt slightly & allow to cool slightly
1 1/2 cups packed light brown sugar
1 cup granulated sugar
3 large eggs
1 1/2 teaspoons Nielsen Massey vanilla
2 cups chopped Goo Goo Cluster chunks (Original & Supreme)
1/2 cup of %60 cacao bittersweet chocolate chips (I like Ghirardelli)

Method

1. Preheat your oven to 375°F. Cover your sheet pans with non-stick cooking spray.

2. Whisk together flour, baking soda, and salt in a small bowl, set aside.

3. Beat together melty butter & sugars in a large bowl with a Kitchen-aid mixer on high speed until pale and fluffy, but do it gradually so you don’t have a mess on your hands, about 2 to 3 minutes. Lightly beat 1 egg with a fork in a bowl & add 1 3/4 tablespoons of it plus 2 remaining whole eggs to the butter mixture, beating with mixer until creamy, about 1 minute. Beat in vanilla. Reduce speed to low and mix in the flour mixture until just blended, then stir in Goo Goo chunks & chocolate chips.

4. Scoop 1/4 cup batter for each cookie, placing the portions 3 inches apart, on 2 baking sheets. Flatten mounds into 3-inch rounds using moistened palm of your hand. Form remaining cookies on additional sheet pans.

5. Bake, 1 sheet at a time, until golden, 13 to 15 minutes. Remember that oven temps vary so keep an eye on your cookies. Transfer cookies to a rack to cool and continue baking off the rest of your batter and cook it off.

Note: I have tried this recipe after dough has been frozen so I’m not sure how well it would work out but if you try it let me know!

Goo Goo Cluster Chocolate Chip Cookies