Teasmokedeggswsesamesalt Recipes

SMOKED SALMON TEA SANDWICHES

Steps:

• For the herb butter, combine all the butter ingredients in a mixer fitted with a paddle attachment. Beat until mixed, but do not whip.
• For the sandwiches, have the store slice the bread lengthwise on a meat slicer into 1/4-inch-thick slices. (If that isn't possible, you can slice it crosswise with a very sharp knife.)
• Lay out 8 slices of bread and spread them all with a thin layer of herb butter. Place smoked salmon on 4 of the slices. Top with the other 4 slices of bread, butter side down. Place the sandwiches on a baking sheet and wrap with plastic. Refrigerate until the butter is very cold. Place the sandwiches on a cutting board. With a very sharp knife, cut off the crusts, cut each large sandwich in half crosswise, and then cut each half diagonally twice to make a total of 8 small triangles. (If the bread was cut crosswise, follow the assembly directions, then cut off the crusts and cut diagonally, twice, to make 4 small triangles.) Serve chilled.

KING'S SEASONED SALT

Steps:

• Pour the salt into a small mixing bowl. Whisk in the sugar, paprika, garlic powder, onion powder, white pepper, turmeric, and thyme until evenly blended. Store in a tightly sealed shaker jar.

SMOKED SALMON TEA SANDWICHES

Steps:

• For the herb butter, combine all the butter ingredients in a mixer fitted with a paddle attachment. Beat until mixed, but do not whip.
• For the sandwiches, have the store slice the bread lengthwise on a meat slicer into 1/4-inch-thick slices. (If that isn't possible, you can slice it crosswise with a very sharp knife.)
• Lay out 40 slices of bread and spread them all with a thin layer of herb butter. Place smoked salmon on 20 of the slices. Top with the other 20 slices of bread, butter side down. Place the sandwiches on a baking sheet and wrap with plastic. Refrigerate until the butter is very cold. Place the sandwiches on a cutting board. With a very sharp knife, cut off the crusts, cut each large sandwich in half crosswise, and then cut each half diagonally twice to make a total of 40 small triangles. (If the bread was cut crosswise, follow the assembly directions, then cut off the crusts and cut diagonally, twice, to make 20 small triangles.) Serve chilled.

SMOKED SALMON TEA SANDWICHES

Steps:

• In a small bowl, combine the first eight ingredients. Spread over each slice of bread; cut each into four triangles. Top with salmon. Garnish with dill sprigs.

TEA SMOKED EGGS W/ SESAME SALT

Steps:

• Boil eggs 20 minutes over low flame.
• Cool in cooking water.
• Drain the eggs, and tap the shells gently all over with the back of a spoon until each shell is completely cracked.
• Return the eggs to the pan, cover with cold water and add salt, soy sauce, star anise and tea.
• Bring to a boil,reduce heat and simmer very slowly for 2 to 3 hours.
• Turn off flame and leave eggs in the liquid for 8 hours.
• (Chill after they are cooled).
• Drain the eggs but leave in shells until they are ready to use.
• They will keep well wrapped in the refrigerator for up to a week.
• To make sesame salt, lightly toast sesame seeds in a hot frying pan, tossing gently over high heat.
• Combine toasted seeds, salt and pepper in a small mixing bowl.
• Set aside.
• To serve, carefully peel the eggs.
• The whites will be marbled with dark lines.
• Cut the eggs into halves or quarters, and serve with sesame salt.

EDAMAME WITH SESAME SALT

Steps:

• Coarsely grind sesame seeds and salt in a spice grinder, then place in a small bowl. (Alternatively, chop sesame seeds and salt together finely.)
• Fill a large pot fitted with a steamer insert or basket with 2 to 3 inches water. Bring water to a simmer over medium-high heat. Steam edamame, covered, until hot, 3 to 4 minutes. Transfer to a bowl, and sprinkle with sesame-salt mixture. Serve immediately.

GOMASHIO (TOASTED SESAME SALT)

Steps:

• In a heavy skillet (cast iron is best), toast salt until it turns a grey color. Set aside.
• Toast the 2 cups sesame seeds, stirring constantly, till they start popping and turn a nice brown.
• Watch them closely, or they will burn!
• The traditional way to grind them is with a mortar and pestle,just until the seeds crack open and release their oils.
• The texture should be light and sandy.
• They should ultimately be 95% crushed.
• Because I do not currently own a mortar and pestle, I have put them in the blender and whiz them a few times till blended thoroughly. Update: now I use a coffee grinder or a food processor to grind.
• Store gomasio in a tightly closed glass jar, keep in a cool dry place.
• DO NOT REFRIGERATE! (Update: after 6 months I did refrigerate and it's still good!).
• I have kept this for over 6 months without spoiling.
• This is delicious over brown rice, salad, baked potatoes, veggies, almost anything!
• Enjoy!