Salt Sisters Rubs

Description

Mediterranean

The essence of the Greek Isles, the boldness of Southern Italian flavor and the spicy kick of Spanish cuisine come together in this truly unique seasoning.  Taste the Mediterranean first hand with the pepper, lemon and basil abounding in this blend.  

Uses:  For the perfect plate of pasta, use this in any sauce to liven up the flavor.  Rub generously on fish and meat (amazing on steak!) or use to spice up some tabbouleh.

Ingredients:  Unrefined sea salt, lemon peel, garlic, oregano, red bell pepper, basil, red wine vinegar, marjoram, cayenne, crushed red pepper, parsley

White Bean Hummus

• 1 (24 oz) can Cannellini beans, drained and rinsed
• Juice of 1 lemon
• 2 garlic cloves, minced
• ½ cup tahini
• 1Tbs s.a.l.t. sisters Mediterranean Rub & Seasoning
• ½ cup EVOO 
• ¼ cup green onions, chopped (optional)

 Put the beans into a food processor.  Add the lemon juice, garlic, tahini and Mediterranean Rub.  Turn the processor on and slowly pour in the olive oil.  Process until smooth and thick.  Adjust seasoning by adding more Mediterranean Rub if desired.  Put in a serving bowl, stir in green onion.  Serve with pita chips and /or cut vegetables.

Dragon’s Breath

If you love spicy, this one’s for you.  Full of delicious heat with a lingering smokiness that adds depth and dimension to any dish.  A go-to seasoning that will elevate simple food to an exciting new level.  This one is sure to become a favorite!

Uses:  Sprinkle on steak strips for juicy fajitas, stir into salsa, or mix with mayo for a hot sandwich spread.  For those who love spicy and sweet, add to a rich chocolate dessert like cake or brownies for a surprising and delicious kick. 

Ingredients:  Unrefined sea salt, applewood smoked peppercorns, cayenne, paprika, dill, basil

Spicy Dirty Brown Rice with Shrimp

1½ cup brown rice

4 tsp Extra Virgin Olive Oil, divided

3½ cups chicken stock, reduced sodium

2 bay leaves, divided

1 Tbs s.a.l.t. sisters Dragon’s Breath Rub & Seasoning

1 onion, diced

1 green bell pepper, diced

2 celery stalks, diced

1 garlic clove, minced

1 lb shrimp, peeled and deveined

2 scallions, chopped

 In a small pot, add a teaspoon of EVOO and the brown rice, toast over medium heat, about 2 minutes.  To the pot, add the chicke stock, 1 bay leaf and 1 Tbs Dragon’s Breath Rub and bring to a boil.  Once boiling, reduce heat to low and cover.  Cook for approx.  30-40 minutes, or until broth is absorbed and rice is soft.  Heat a large saucepan over medium-low heat; add 3 teaspoons of EVOO, onions, pepper, celery, bay leaf, remaining seasoning and garlic.  Sauté until veggies are soft, about 10 minutes. Add shrimp, cover and cook an additional 5 minutes.  When rice is done, toss with shrimp.  Top with scallions and serve.