Seasoned Salts...Now What?

[EmptyNestMom]

I need some assistance. My DIL & son came to visit and brought me some seasoned salts from Central Market in San Antonio. What can I do with them? Suggestions/recipes?

Yakima Applewood Smoked Sea Salt
Chardonnay Oak Smoked
Salt with Sri Lankan Curry
Saltwoorks Fusion Salt - Chili Verde
Salt with Black Olives
Saltworks Fusion Salt - Espresso

Funny story: they brought me a bag full of different products from central market and I was pulling them out one at a time when I stopped and said, check the meatloaf something is burning...nope nothing going on in the kitchen.
I pulled out another couple of things and said I am sure something is burning and it smells strong!!! Everyone said they couldn't smell anything...so I continued and finally had to get up and go check for myself...nothing! My son and DIL kept saying they thought it might be the salt and I just said no couldn't be...then I got to the small bags of salt in the bottom of the bag and they were right!!! The applewood smoked salt still smells like something is burning!

[tovie]

Last time I ordered spices, I picked up several small bags of different salts to try. I haven't done much with them as I rarely add salt to food. But I do like to sprinkle the smoked salt on eggs (scrambled, over light, hard boiled) and the seasoned ones are really good on popcorn.

Applewood smoked and hickory smoked (I like the applewood the best, and yes, it smells like it's charred or burnt, but it tastes good)

A bacon seasoned and a jalapeno seasoned, both good on popcorn but the bacon one is to die for

I also got a couple others but I haven't really been impressed with them. A black lava and pink something, I forget the name. And the last one I haven't tried yet because I forgot what I was going to make with it Kala namak, Indian black salt.

[mkc]

I have the chardonnay smoked salt and it sat for a year before I decided to try it on something. I used it on the table for us to sprinkle on some steaks I'd grilled and it definitely enhanced them. A little went a long way, though!

I also think you could use them in place of "salt to taste" at the end of a recipe if the salt is seasoned in a similar note. So I would probably use the one with chile verde in a Mexican or Tex Mex application. The olive in an mediterranean dish, etc. Just note the grain size, though. If they are very fine then you'll want to start with less than usual.

Or they could would very well for seasoning a protein that's going on the grill. Chile verde or the applewood smoked one on pork, the espresso on definitely on steak (a hint of coffee rub), etc.

Michelle

[Romandub]

I LOVE this recipe for Smoked Sea Salt Roasted Almonds. Couldn't be easier and people RAVE about them! I have gotten to where I make a batch at least once a week and leave them out for snacking.

Smoked Sea Salt Roasted Almonds
(from The Pastry Queen Christmas by Rebecca Rather)

2 cups whole blanched almonds
1 tablespoon extra-virgin olive oil
2 teaspoons smoked sea salt

Preheat oven to 350 degrees. Line a baking sheet with aluminum foil. In a medium bow, toss the almond with olive oil, then the sea salt, until they are evenly coated. Arrange in a single layer on the prepared pan and bake for 12-15 minutes until a deep golden brown. A few minutes before the almonds are done, you will hear them crack. Remove from the oven and let cool.