HOMEMADE!

A couple months ago I read an article about making your own flavored gourmet salts. So I began to lay plans for my own preparations. I clipped a handful of leaves from my kaffir lime plant that overwintered in my garage, and I set them out to dry. Earlier this morning I put about 3 leaves of kaffir lime into my coffee mill (used for herbs only) with about 1 Tbsp dried lemongrass. Once they were pulverized I mixed with about 1/4 C corse sea salt. I taste tested on a slice of roma tomato (which are kind of like a cracker with little flavor this time of year). I was not too impressed. I tried another taste test after I got home from work. First, the aroma was magic. Sort of like the first time you smelled Thai food aromas without knowing what the intoxicating, floral scent was that was in the air. Did I say intoxicating? Then I tasted. It was the taste for which I was hopping. Now I need to figure out the best way to use the salt. I'm interested in your suggestions.

BTW, I plan to hand these out as get-to-know you gifts at ChefCary's event in Willamette in August. How many should I bring, Chef?

[Jenise]

Jo Ann, wanted you to know how this post inspired me. That is, yesterday I had a chunk of local tuna loin given me by a friend which I decided to sear off and serve over buckwheat soba noodles tossed with hot chile oil/ginger/soy sauce. It needed a rub of some kind, so I put three kaffir lime leaves into a coffee bean grinder with a few tablespoons of panko and some rock salt, and then combined that with more whole panko and both black and white sesame seeds. The lime flavor was incredible. I'm going to have to copy your infused salt idea now.

Jo Ann, wanted you to know how this post inspired me. That is, yesterday I had a chunk of local tuna loin given me by a friend which I decided to sear off and serve over buckwheat soba noodles tossed with hot chile oil/ginger/soy sauce. It needed a rub of some kind, so I put three kaffir lime leaves into a coffee bean grinder with a few tablespoons of panko and some rock salt, and then combined that with more whole panko and both black and white sesame seeds. The lime flavor was incredible. I'm going to have to copy your infused salt idea now.

Great going, Jenise. I knew you would have an idea. Since I did this, I also did one that I spiked with 1 tsp red pepper flakes. I think I need a more exotic pepper that is a little more fruity. Any suggestions? I also believe that 1/2 tsp of evaporated sugar added to the mix will enhance the lemongrass and kaffir lime flavors, without disturbing or competing with the salt. I'm going to give it a try. I'll get back to you.