CRISPY GARLIC ROSEMARY SALT

INGREDIENTS AND STEPS
One cup of sea salt, a bulb of garlic, fresh rosemary.

First: Chop your garlic in thin slices. If you’re a ninja you’ll be able to do it with your knife. All other non-ninja types can use a mandoline to get perfect slices. As you can see in the photo below, I attempted the ninja style and it went pretty good! (considering all the years I spent in the culinary world).

Then: Fry yo garlic. Put a bit of olive oil in a pan and start frying using medium-low heat. Don’t leave it unattended! You have to make sure not to burn it or it’ll taste bitter as hell. Like licking tree sap but with a garlicky aftertaste. Not good. Just move your garlic around and you should be good. Once it’s golden brown, remove from the pan and gently pat it down with a paper towel to absorb any excess oil.

After: chop a handful of rosemary.

Finally: mix all ingredients – just like with the other recipe – make sure to crush your salt crystals until they’re nice and small.

Can you smell it? It’s garlicky and pine-y. It’s wintery and delicious. Use it on meats, fish and almost on anything. Mr. Mark suggested using this salt in a Caesar (Bloody Mary for you American friends). The pantry’s your limit.

FRESH THYME AND CRUSHED CHILI SALT

INGREDIENTS AND STEPS
One cup of sea salt, one tablespoon of crushed chilies, a handful of Thyme.

The last one of this series! A fresh and spicy salt that’ll tingle your taste buds – and anything else that can possible tingle.

First: Chop yo Thyme. As seen on TV, pull the herb backwards so you get as many leaves as possible. Check for any chunky pieces – it’s not nice to bite into a hard branch of sorts..and it’s terrible for dental bills. Once you have all of your nice leaves, chop that shiz.

Then: get your crushed chilies. TIP: You can buy them already crushed at the store or – if you’re feeling very Penelope Cruz on Women on Top – crushed them yourself; it’s really easy and they’ll be super fresh. Whatever the case, pick chilies that are bright red (crushed or whole). Brown-ish looking chilies are usually old and have lost their spicy powers. No muy caliente amigo.

Finally: combine all ingredients. Crush your salt crystals and, ta-da!

An ode to condiments. The Ryan Gosling of salts. Hot and addictive!

These flavors go really well with chicken (listen to the vegetarian giving meat advice) and also with shrimp and lemon. Oh, and my personal favorite: on popcorn! Yep, give it a go and you’ll be hooked. It’s like crack. The foodie kind.

Ok friends, hope you liked this mini salt series. We sure had lots of fun shooting them. If you have any feedback about the FOOD posts on the blog, please please, leave a comment so I know if there’s something you really like..or not.

Lots of love and buen provecho!

PHOTOGRAPHY BY: MARK YAMMINE