Woody’s Gourmet has collaborated with Chef Tomm to develop two new blends to their line-up of sea salts flavored with fresh herbs:
- Black Truffle & Fresh Thyme Herb Sea Salt (made with real truffles)
- Smoked Bacon & Fresh Sage Herb Sea Salt (made with real bacon)
As reviewed here previously, Woody’s Gourmet entered the herbed sea salt market with:
- 1957 Milestone Blend with Sage, Rosemary & Garlic;
- 1963 Milestone Blend with Basil & Lemongrass.
Unlike most seasoned salt mixtures, the herbs in Woody’s Gourmet sea salt blends are not only fresh, but organically grown as well.
Herbed Sea Salt as Dry Rub
Use 1½ to 2 tsp. of herbed salt as a dry rub on meat, fish or chicken. Let fish marinate for half an hour, meats and chicken can go longer, up to four hours.
Herbed Sea Salt as a Condiment
Herbed salts are good sprinkled over eggs, potatoes, vegetables, salads and pasta. Go easy, many find sea salt sharper than ordinary table salt. Chef Tomm recommends sprinkling the Smoked Bacon & Fresh Sage blend over deviled eggs. For special occasions, you may want to try Chef Tomm’s recipe for Truffled Lobster Risotto, below.
Where to Find Woody’s Gourmet Herbed Sea Salt Blends
If you live in California, you may find Woody’s herbed sea salts in a gaggle of high end groceries. While you’re waiting for your local specialty grocer to start stocking them, you can buy them direct from Woody’s Gourmet online (link below).
Truffled Lobster Risotto Recipe (adapted from Chef Tomm of “Culinary Secrets”, by permission)
Not all varieties of rice are suitable for risotto. This recipe calls for Arborio rice, but you can substitute Carnaroli or Vialone Nano (if you can find it).
Yield: 4 servings
Ingredients:
- 2 Tbsp Butter
- 1 medium onion, cut into ¼ inch dice
- 2 cups Arborio rice
- ½ cup White wine
- 7 cups chicken stock, hot
- 4 Tbsp (1/2 stick) butter
- 1 tsp Truffle oil
- 1 cup freshly grated Parmesan cheese
- 2 cups Lobster meat cut bite size
- Woody’s Gourmet Black Truffle & Fresh Thyme sea salt to taste
Method:
- In a 12 to 14-inch skillet, heat the butter over medium heat. Add the onion and cook until translucent but not browned, 5 to 7 minutes.
- Stir in the rice until toasted and opaque, 3 to 4 minutes.
- Add the wine to the toasting rice and let it boil almost dry before adding Then ladle in about ¾ cup of the hot stock at a time. Let the rice cook, stirring, until the liquid is absorbed, before adding another ladle of stock.
- Cook until the rice is tender and creamy and yet still a little al dente, about 15-20 minutes. This may not require all of the stock.
- Remove from heat and stir in the butter, cheese and Lobster until well mixed. Season to taste with Woody’s Gourmet Black Truffle & Fresh Thyme sea salt.
- Portion risotto into 4 warmed serving plates, serving with extra grated cheese.
References:
- Woody’s Gourmet website
- Chef Tomm’s website
- Make Your Own Herbed Sea Salt
Larry Ervin - Foodie, self-taught cook and cookbook addict, I never met a recipe I didn't want to twist, simplify, add or switch out ingredients.
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