One of the more common questions we're asked about our Texas Wine Salts is "What do I do with it?" The good news is that in addition to being delicious our Texas Wine Salts have tremendous versatility. Our Duchman Winery Montepulciano Infused Salt with Porcini and Sage (Tuscan Herb would be great here too) is used in all three components of this dish:
Strip Steak: Season the steak on both sides and allow it to rest uncovered in the fridge at least two and up to eight hours. Remove it from the fridge and allow it to come to room temperature (about one hour). Cook to desired temperature and allow it to rest for 5 minutes before slicing. Finish with a light application of our Texas Wine Salt.
Roasted Potatoes: Slice lengthwise and toss with Olive Oil. Season with Texas Wine Salt and roast (cut side up on a baking sheet) at 425 for 30 minutes.
Salted Zucchini Salad: Cut one zucchini (we picked some up from Johnson's Backyard Garden's stand at the Dripping Springs Farmers Market) into thin strips by hand, with a mandolin, or on a spiral cutter. Apply one teaspoon of Texas Wine Salt and allow the zucchini to rest in a colander for 30 minutes. The salt with soften the zucchini to a noodle like consistency. Shake to remove excess moisture and add a vinaigrette (here we used 2 T of Hill Country Olive Oil White Lemon Balsamic and 1 T Sola Stella Olive Oil), cracked black pepper, and some cherry tomatoes. Add more Texas Wine Salt as needed.
That's it! A few simple steps to create a well-seasoned, thoughtfully prepared meal. Enjoy!
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