So, other than occasionally carry a few buckets of seawater to the house and offer encouragement, I have not done much work for the salt biz. I know, shocking.
It’s been all Amanda and, as you can already see, she is really doing some amazing things. I plan on getting more involved and my first assignment is to help create some rubs geared towards meat and seafood, a no fly zone for little Ms. Vegetarian.
One of my favorite restaurants in the Finger Lakes region of New York, the Pleasant Valley Inn, serves a killer coffee rubbed steak and lots of great wine to help it along.
Anyway, we spent the last few days mixing up some sea salt and local coffee from Port City Java to create a rub that would not only work on red meat, lamb and chicken, but also on the great seafood from our area. After testing a few different mixes (along with some wine to keep my palate nice and fresh, tough being me) on really good hangar steak, chicken breasts, jumbo shrimp and wild salmon, I think we have a winner. The rub gives everything a deep, smoky, almost chocolate-y flavor that enhances but doesn’t overwhelm. It’s not like you are drinking a cup of coffee with your meal, it just enhances and perfectly contrasts the sea salt. Not quite sweet and savory, but almost. It definitely would work on grilled veggies and as a base for a mole type stew.
Personally, I like to pan sear my steaks in an old iron skillet but this will work equally as good on a grill. First and foremost, I like to make sure whatever I am cooking is dry, as in paper towel patted dry. Too much moisture and the meat steams, it does not sear. Second, make sure it is as local, organic and fresh as you can make it. It makes a difference. Lightly sprinkle the rub over the meat and let it sit for at least a few minutes, the longer the better. Heat up your skillet or grill and just before throwing on, I like to spray canola or other good cooking spray all over the meat. This seals in the rub and helps it to caramelize into the meat. I would also rub some oil on the grill or into the pan prior to cooking. Try not to let it catch on fire if you are grilling. That’s it.
Expect to see this rub next week at the Farmers Markets and on Etsy! We would also love to hear some feedback.
Dave (aka, the hubs)