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Sunday, July 27, 2014

We Have Cleared the Tower

IMG_2720One of the many highlights of my slim loss in the first Grill Master Competition at the Taste of Buffalo was the Judges’ reactions to the condiments and seasonings I created for my entries. But only one was developed specifically for the event – a little something I call Jupiter-C Salt.

I was looking to make a salt to season grilled plank potatoes. I knew that I wanted lime zest as a part of it. I was building most of my menu around citrus. I also knew I wanted chilli heat. Maybe Aleppo pepper?

31xrJYgPKxL._SY300_So I hit the internets and quickly found some ideas that were in the right ballpark. The problem is that many of them called for sriracha – preferably the Huy Fong ‘'Rooster” brand. I love the stuff, but it has become ubiquitous. Mundane. Dare I say passĂ©? Even though I had settled on Southeast Asian flavors for my submissions this just wasn’t the right choice.

I needed something else, something special, but something others could reproduce. So Uncle Scotty’s Atomic Retrofire hot sauces were out.
The answer was right in front of my eyes. Literally – the bottle is kept handy on my prep cart. Rocket Sauce from my friends at Lloyd Taco Trucks. Though inspired by Mexican flavors, its taste profile fit with my plans. It also says “Buffalo” without reference to Wings.

The name comes from the Jupiter-C missile – my favorite rocket, the Juno variant of which lifted aloft Explorer I (the first US satellite launch) on the day of my birth. And C-salt just feels right. After all, all salt is Sea Salt including Kosher Salt.


Jupiter-C SaltIMG_2727

Ingredients

1 cup large flake kosher salt
zest of one lime
1 teaspoon lime juice
3 tablespoons Lloyd’s Rocket Sauce sauce

Instructions

Toss all ingredients together in a bowl using a fork until the mixture is even in color and moisture.
Spread the salt in a thin, even layer on a sheet pan with a silicone mat or parchment paper.
     
Preheat the oven to 350°F. Turn it off. Pop the pan in, close the door and let sit until dry. 2 - 3 hours.
If you use a dehydrator sheet, the salt should come up very easily. Break the salt up (I used a mortar and pestle) and store in an airtight jar.

A perfect finishing salt. Great on fries, chips and grilled planked potatoes. Guaranteed to break the ice at parties.

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