Recipes that are best when JQD Salt is used.
I always have preserved lemons in the back of my refrigerator. Adding some chopped rind to a salsa or a vinaigrette gives a dish an extra layer of flavor. Once you try it you won’t want to be without a jar either. As citrus season comes to an end this is a great way to have the flavor on hand at all times.
Brining meats is a great way to add flavor and moisture. A wet brine is a solution that contains salt, spices, sugar and water. Brining turkeys has become very popular at Thanksgiving, but other meats benefit from it as well. Putting your meats in a wet brine adds flavor and moisture. This is especially helpful with meats that have low fat content, such as pork loin, chicken and turkey. We sell a premixed brine, Appalachian Dry Brine Mix, just add water.
Like many of you I have been participating in virtual happy hours with my friends from near and far. It is a great way to connect and boost our spirits. We all have our go-to drinks. At a time when we’re all suffering from cabin fever why not try something new? Here are a few recipes using ingredients from local producers.
A good ribeye steak is hard to beat. They have the perfect balance of meat and fat, no bones to complicate cooking, and if cooked correctly they are juicy and flavorful. Chimichurri is a great summer accompaniment to any meat. The freshness of the herbs, mixed with garlic, pepper flakes and olive oil is delicious.