CUSTOM SEASONED HERB BLENDS AND SALTS FOR THE DISCERNING PALATE
Recipes from Irish Sip and Stroll, Tomball, TX - 3/12/2022
seaside lemon mint pasta
pulled pork - FOR STREET TACOS
pulled pork - FOR STREET TACOS
Ingredients
2 each – 5 oz boxes of your favorite Pasta
1 cup Celery, chopped
½ cup Mayonnaise
½ cup chopped Red Bell Pepper, chopped
¼ cup Canola oil or Olive oil
1 Red Onion, chopped
2 tsp Sandel Seaside Lemon Mint Herb Blend
Cherry Tomatoes,
Additional Mayonnaise may be needed
Juice of one lemon
DIRECTIONS
1. Cook the pasta according
Ingredients
2 each – 5 oz boxes of your favorite Pasta
1 cup Celery, chopped
½ cup Mayonnaise
½ cup chopped Red Bell Pepper, chopped
¼ cup Canola oil or Olive oil
1 Red Onion, chopped
2 tsp Sandel Seaside Lemon Mint Herb Blend
Cherry Tomatoes,
Additional Mayonnaise may be needed
Juice of one lemon
DIRECTIONS
1. Cook the pasta according to directions on the box, rinse with cold water and drain.
2. For the dressing, stir together the next 5 ingredients.
3. Let the dressing sit for about 30 minutes and then stir into the vermicelli.
4. Chill for at least two hours. (Overnight is best.)
5. One hour before serving, add the celery, bell pepper, and onion. Other items if desired.
pulled pork - FOR STREET TACOS
pulled pork - FOR STREET TACOS
pulled pork - FOR STREET TACOS
Ingredients
4-5 lb Pork Roast
2 TBS Flour
1/2 cup - Sandel Harvest Blend
1/4 cup - Roasted Garlic & Chives Sea Salt
1 bottle - Irish Guinness Dark Stout Beer
DIRECTIONS
1. Flour and season the pork roast with Sandel Harvest Blend. and Sea Salt
2. Brown in a hot skillet.
3. Place the browned pork roast in a crockpot and cover with Irish Guinness Dark Stout Beer.
4. Cook until tender.
pan seared chicken breast - for street tacos
pan seared chicken breast - for street tacos
pan seared chicken breast - for street tacos
Ingredients
4 -5 medium size Chicken Breasts
2 Large Bell Peppers – Any color - Roasted
2 TBS Olive Oil
½ Large Sweet Onion – cut in long strips
½ cup ANY Sandel Herb or Salt Blend 15-20 - 5” diameter – tortillas (street tacos) – flour or corn
DIRECTIONS
1. Place fresh or thawed chicken breasts in a large storage bag. Use 1/2 cup of A
Ingredients
4 -5 medium size Chicken Breasts
2 Large Bell Peppers – Any color - Roasted
2 TBS Olive Oil
½ Large Sweet Onion – cut in long strips
½ cup ANY Sandel Herb or Salt Blend 15-20 - 5” diameter – tortillas (street tacos) – flour or corn
DIRECTIONS
1. Place fresh or thawed chicken breasts in a large storage bag. Use 1/2 cup of ANY Sandel Herb or Salt Blend to marinade with the oil for several hours. (It’s best if left to marinate overnight in the refrigerator.)
2. To roast the bell peppers, wash and dry, then burn the outside of the pepper until it’s black. Once fully charred, immediately wrap with clear plastic wrap and refrigerate until cool.
3. Once the bell peppers are cool, remove the plastic with a dry paper towel, removing as much of the charred skin as possible. DO NOT RINSE. Then cut each pepper open, de-seed, and cut in strips.
4. To prepare the chicken, remove the chicken breasts from the marinade and place them in a hot skillet containing 2 TBS of oil. Cook until just done. Do not overcook as the chicken will dry out. OR – YOU CAN GRILL OR OVEN ROAST THE CHICKEN BREASTS. Once cooled, cut the chicken breasts into small strips to fit in the small tacos. Leave in the warm skillet until ready to assemble the tacos.
5. In another skillet, cook the onions until translucent, then add the bell pepper strips to the onions and cook until warmed through and remove from heat.
6. Combine the chicken, onions, and bell peppers in each taco. (You can warm the tacos if desired.) GARNISH SUGGESTIONS:
CILANTRO DRESSING (recipe available),
Picante,
Avocado,
Tomato,
Cheese,
Sour Cream
CREAMY CILANTRO LIME DRESSING
pan seared chicken breast - for street tacos
pan seared chicken breast - for street tacos
Ingredients
1 ½ cups mayonnaise – your choice
1 TBS Sandel Salt Blend: Jalapeño Garlic & Chive Sea Salt
1 cup Greek Yogurt or Sour Cream
1 fresh jalapeño, seeded and cut into strips
1 bunch fresh washed cilantro
Juice from 2 fresh squeezed limes
DIRECTIONS
.1. Place all ingredients into a food processor or blender, and blend until des
Ingredients
1 ½ cups mayonnaise – your choice
1 TBS Sandel Salt Blend: Jalapeño Garlic & Chive Sea Salt
1 cup Greek Yogurt or Sour Cream
1 fresh jalapeño, seeded and cut into strips
1 bunch fresh washed cilantro
Juice from 2 fresh squeezed limes
DIRECTIONS
.1. Place all ingredients into a food processor or blender, and blend until desired texture.
2. Pour the dressing into a clean glass jar or container of your choice and refrigerate.
More Recipes from March 12, 2022
JALAPEÑO PICKLED RED ONIONS (Yields 1 Quart)
PARTY CRACKERS Made with ANY Sandel Herb or Salt Blend
PARTY CRACKERS Made with ANY Sandel Herb or Salt Blend
Ingredients
2-3 Red Onions, thinly sliced
2 cups Water
1 cup Apple Cider Vinegar
2 TBS Sandel Jalapeño Garlic & Chives Sea Sat
1 tsp Sugar (can substitute sweetener)
DIRECTIONS
1. Place the raw sliced onions in a clean glass quart jar.
Ingredients
2-3 Red Onions, thinly sliced
2 cups Water
1 cup Apple Cider Vinegar
2 TBS Sandel Jalapeño Garlic & Chives Sea Sat
1 tsp Sugar (can substitute sweetener)
DIRECTIONS
1. Place the raw sliced onions in a clean glass quart jar.
2. Place the water, Apple Cider Vinegar, Sandel herb salt, and sugar in a saucepan and bring to a boil
3. Pour the boiled mixture over the raw onions in the glass jar, seal the container, and chill.
PARTY CRACKERS Made with ANY Sandel Herb or Salt Blend
PARTY CRACKERS Made with ANY Sandel Herb or Salt Blend
PARTY CRACKERS Made with ANY Sandel Herb or Salt Blend
Ingredients
1 2/3 cups Canola Oil
1 box Saltine Crackers (4 sleeves) (if you desire less salt, use the unsalted crackers)
¼ cup unground Sandel Herb or Salt Blend
1 2-gallon sealable storage bag (like Hefty)
DIRECTIONS
1. Place ¼ cup of unground blend into a food processor or coffee bean grinder to grind the blend to your desired texture.
Ingredients
1 2/3 cups Canola Oil
1 box Saltine Crackers (4 sleeves) (if you desire less salt, use the unsalted crackers)
¼ cup unground Sandel Herb or Salt Blend
1 2-gallon sealable storage bag (like Hefty)
DIRECTIONS
1. Place ¼ cup of unground blend into a food processor or coffee bean grinder to grind the blend to your desired texture.
2. Place ground blend with the Canola Oil into a glass jar with lid, and let marinate for 1 hour, minimum. Shake/stir several times. (This can also marinate overnight.)
3. Open the 4 sleeves of crackers and carefully put them in the storage bag.
4. After you give the marinated oil one last shake or stir, immediately pour over the crackers that are in the storage bag.
5. Before sealing the bag, add air to it (to make shaking the crackers to coat with the oil easier to manage).
6. Gently mix very well every 5 minutes until crackers have absorbed all of the oil.
7. Let sit overnight in an airtight bag or container. And then store in a cool, dry place until ready to use. Best if used within ten (10) days.