Savory Spice Releases New Chicharron Salt


Chicharron-crusted trout. Courtesy Savory Spice Shop

Our favorite spice shop is back at it—this time, with a new kind of salt. Perfect for nearly any occasion and known for its “porky” flavor (chicharonnes, also known as pork rinds or cracklings, are fried pork skins), here are some of Savory Spice Shop’s favorite ways to enjoy the new Chicharron Salt, in stores now.

Chicharron Salt-Crusted Trout
Yields: 2 servings
Courtesy Savory Spice Test Kitchen

1/2 cup cornmeal (optional)*
4 tablespoons Chicharron Salt
2 (6 to 8 ounce) trout fillets
2 tablespoons olive oil, divided
2 tablespoons butter, divided

Place cornmeal (if using) and Chicharron Salt on two separate plates. Press flesh side of each trout fillet in Chicharron Salt to coat. Press both sides of the trout fillets in cornmeal to coat. In a large skillet, melt 1 tablespoon oil with 1 tablespoon butter over medium-high heat. Fry one fillet at a time for about 2 minutes per side, starting with the flesh side down. Repeat process with second fillet. Serve immediately after frying.

NOTES: *Cornmeal adds a crunchy layer to the pan-fried trout, but this recipe works without the cornmeal coating.
SERVING SUGGESTIONS: Great with fruit salsa, such as a mix of avocado, mango, and cilantro.

Chicharron Salted Caramel Cookies
Yields: About 2 dozen
Adapted from Bon Appetit

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon Chicharron Salt, plus extra for sprinkling
1/4 teaspoon baking soda
1/2 cup (1 stick) butter, softened
3/4 cup brown sugar
3/4 cup granulated sugar
2 eggs
1 teaspoon Pure Tahitian Vanilla Extract
1 1/2 cups caramel candies, unwrapped and cut into quarters

Preheat oven to 375 F. In a medium bowl, whisk together flour, baking powder, Chicharron Salt and baking soda. Set aside. In a separate bowl, using a stand or hand mixer, cream butter and sugars. Add vanilla and eggs, one at a time. Beat on high speed until mixture becomes pale and fluffy, about 3 or 4 minutes. Turn speed down to low and add in dry ingredients. Mix until just combined. Fold in caramel pieces with a spatula. Scoop rounded tablespoons of dough onto a greased or parchment-lined baking sheet, spaced about 1-inch apart. Sprinkle cookies generously with more Chicharron salt. Bake for 8 to 10 minutes, rotating the sheets halfway through, until cookies are just beginning to brown and are still soft. Let cookies cool and firm up on baking sheets, then transfer to wire racks to finish cooling. Enjoy warm or keep in an airtight container at room temperature.

Chicharron Salted Chocolate Bark
Yields: 8-ounce bark
Courtesy Savory Spice Test Kitchen

8 ounces dark or semisweet chocolate (or mix), chopped or chips
1 tablespoon Chicharron Salt

Line a baking sheet with parchment or wax paper. In a glass bowl, melt chocolate in microwave 30-second intervals, stirring in between each interval, until chocolate is mostly melted. (This should take 60 to 90 seconds.) Stir warm chocolate until smooth and any remaining lumps have melted. Pour melted chocolate onto prepared baking sheet. Use a spatula to spread chocolate out into an oval or rectangle about 1/8-inch thick. Sprinkle with Chicharron Salt. Let set for about an hour or until hard enough to break into pieces. Store in a sealed container at room temperature.

Chicharron Salted Salsa Verde
Yields: About 3 cups
Courtesy Savory Spice Test Kitchen

1 pound tomatillos, husked and rinsed
Juice of 1/2 lime
1/2 cup cilantro
3 cloves garlic
1 tablespoon Chicharron Salt

Add all ingredients to a food processor and blend until smooth. Chill and serve. Serving Suggestions: Excellent as a topping for fish tacos.

Salted Watermelon Slushie
Yields: 4 to 6 servings
Courtesy Savory Spice Test Kitchen

4 cups cubed watermelon
2 cups ice
2 small radishes, sliced
1 medium orange, peeled and segmented
Juice of 2 limes
1 tablespoon choice of salt: Chicharron Salt or Makrut Lime Sea Salt

Juice of 1 lime
2 tablespoons choice of salt: Chicharron Salt or Makrut Lime Sea Salt
1 lime cut into slices or wedges
Thin sliced watermelon wedges

DIRECTIONS FOR DRINK: Place watermelon, ice, radishes, orange segments, lime juice, and 1 tablespoon salt of choice in a blender. Blend until combined. Divide among salt rimmed glasses and garnish.
DIRECTIONS FOR SALT RIM & GARNISH: Place lime juice in one small flat bowl and choice of salt in another. Dip rims of glasses in lime juice then roll in salt. Fill with slushie and garnish with lime and/or watermelon slices.
NOTES: Add 1 to 2 tablespoons vodka or tequila to each serving for a cocktail. Directions:

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