Saltlicker Pot Pies

What to do with the Cy Salt smoked chicken left over from our tasting at Wheatsfield? Make chicken pot pies, of course! What a great idea!! [three days later]...OMG that was SO hard! But they were SO good, I thought you should know. 

Here's the recipe. It's kind of dumb in spots, like when it says, "Place the chicken and vegetables in a large baking dish pour roux over the filling mixing thoroughly." If you do that (like I did), everything will end up on the counter. It's from New Zealand. If you've ever travelled through NZ, you know: they don't believe in signs or a lot of safety stuff. Thit's fer sissies, mate!

We used Whassamatterhorn in the crust, Cy Salt smoked chicken in the filling, and Alliyum in the roux with home made stock. It would be a great way to use up your turkey! Woooooooo!

Roxy Holiday Nuts = Snack Crack

Full disclosure: these are snack-crack...but they aren't that bad, fat-wise. There's no butter. Just the delicious nuts.

1lb pecans + 1/4 c Iowa Nice Spice + 2 tbsp Roxy Taco + a splash of maple syrup. Bake at 400 for about 15 minutes. OMGee.

Free Jars for Rainbow Friday!!!

Because "Black Friday" sounds depressing, we call our weekend sale "Rainbow Friday!" Just like a rainbow, it takes place in outer space on...

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Go to our shop page, then...
Buy one three-pack or one gift box (any size) = get one 2 oz jar free
Buy two three-packs or two gift boxes (any size) = get one 4 oz jar free
Buy three three-packs or three gift boxes (any size) = get two 4 oz jars free
Buy four three-packs or four gift boxes (any size) = get a three-pack or four oz gift box free
That's five boxes for the price of 4!

Just tell us in the check-out field what you want your free flavors to be,
and we'll load those into your package. 
This sweet hook-up is good through 11:59 p.m., Sunday, November 29.

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Catch us at the DM Winter Market, Saturday, November 21, 9-1!

Come on down for the winter market in Des Moines! We'll have the gift boxes wrapped and ready grab + Cy Salt snackers + we'll be wearing our gold sequin hoodies! The market runs Friday and Saturday, 9-1, but we'll only be there on Saturday in the Capital Square skywalk!

It's a Wrap!

Check out our new wrapping paper, just in time for the holidaze! Click your pick at checkout!

You're Welcome with 'Lick deerhead logo

You're Welcome with 'Lick deerhead logo

Vintage snowmen

Vintage snowmen

Peppermint bark

Peppermint bark

Notes & Recipes from the Mushroom Cooking Class

We had such a WONDERFUL time with terrific people last night at the Des Moines Social Club Culinary Lab! And we seriously shroomed out! Special thanks to Barbara Ching whose fungi knowledge made the class legit. Thank you, Amanda, for the sweet hook up and all your help! And thank you, Amy, for this great pic below and all your great ideas last night. Thanks, Tara & Josh, for helping & thanks, everyone, for coming!

Photo by foodie Amy

Photo by foodie Amy

NOTES/RECIPES:
• 2 oz dried mushrooms = 1 lb fresh mushrooms
• mushroom salt = equal parts salt to mushroom powder
we added white peppercorns to smoked mushrooms for an amazeballs salt

1. Becky Selengut's mushroom, walnut and pomegranate spread with serrano chile is here

2. Fresh oyster mushrooms sauteed in butter with sherry & thyme
• Break it up and sauté the pieces in butter on medium to medium high.
• Add some salt & pepper to get the juices flowing.
• When the mushroom has given up most of its liquid, add a splash of sherry and fresh chopped thyme.
• Sauté until most of the liquid is cooked out.

3. Chicken of the woods fingers
• Dip chicken pieces in a mix of eggs and buttermilk.
• Coat dipped pieces in seasoned cornmeal (ours needed more salt).
• Fry 'em up!
• We served ours with Cy Sauce: 1/2 cup yogurt + 1/2 cup mayo + 1 tsp Cy Salt + 1 tsp curry + 1 tsp mustard

4. Wild mushroom ravioli in mushroom powder pasta
• Mushroom powder pasta recipe is here.
• I used this recipe as a start and added our Whassamatterhorn salt.
• My last step of fatness was to add sautéed chicken livers to the mix. Just cook them in butter, Whassamatterhorn, pepper and a splash of wine or sherry. Then add them to the wild mushroom/ricotta filling in the food processor.

5. The omelette
• Just a plain omelette with fresh onions. We wanted to see how the mushroom powder affected the taste of the eggs versus the mushroom salt. 

6. Homemade caramel dipped in smoked mushroom + white peppercorn salt
• We were out of our minds by this point.

GGX Roasted Sweet Potato Black Bean Salad

One of the lovely customers we met at our tasting at Gateway Market yesterday wanted the recipe for the salad we were serving. Here it is!

  • 2 big sweet potatoes peeled and cut in chunks
  • 1 can black beans drained and rinsed
  • 1/2 red onion chopped fine
  • Chopped cilantro
  • Juice of 1/2 lime
  • Oil
  • GGX or Grilla Gorilla

Toss the sweet potatoes in oil and 1/2 tbsp GGX or Grilla Gorilla (you can always add more later). Roast the coated sweet potatoes for about 40 minutes at 450 or until crispy at the edges. Throw them in a bowl with the black beans, onions and cilantro. Toss with the lime juice. Add GGX/Grilla Gorilla or lime juice to taste. Easy and deelish!

Cooking Class: Keeping & Cooking Wild Mushrooms 10/27

Tuesday, October 17, 2015
5:30-7 pm
The Des Moines Social Club
900 Mulberry Street
$30 per person. RSVP here.
Facebook event is here.

Let's eat some shrooms! Join us at the Des Moines Culinary Loft where we'll uncap the secrets of wild mushrooms: how to find them, dry them, grind them, freeze them – and, most importantly, how to cook them! We’ll cover classic spice combos and techniques (just in time for the holidays) – along with some special surprises featuring hen of the woods, chicken of the woods, wood ears, oysters, king oysters, and puffballs. Students will receive a bag of frozen chicken of the woods to take home!

We're gonna shroom shroom shrooma shroom...

We're gonna shroom shroom shrooma shroom...

For two years, I've co-organized the Prairie State Mushroom Club’s spring banquet – and all-mushroom feast. Last year's guest chefs included The Cheese Shop of Des Moines and mushroom sausage from the Story City Locker. Read more about it in the Des Moines Register here

GGX WINS IT ALL AT THE AMES MAIN STREET FARMERS MARKET CHILI COOKOFF!

So yeah! We won the judge's prize at the Ames Main Street Farmers' Market chili cookoff yesterday. Our chili was, of course, loaded with GGX and Roxy Taco. And get this: Eric Garrett of JJ's Salsa won the most popular prize and he used GGX in his recipe, too! It was a great day for GGX. Here's the "recipe" for our chili. "Recipe" is in quotes because I'll never be able to recreate it exactly the same way ever again (precision is not my bag). It was crowned with From Jen's Kitchen's pico de gallo which has GGX in it, too! WTH!?!! Recipes below

Me and Lojean, bein' blond and lovin' chili

Me and Lojean, bein' blond and lovin' chili

ROXY GORILLA VICTORY CHILI

  • About 5 lbs smoked pork loin
    We used the Story City Locker's pork loin (which is exactly why we won) and hickory wood to smoke it
  • 3 cups home made stock*
  • 1 lb bag of pinto beans soaked overnight and drained
  • 5 smoked Hatch chilis chopped (leave the seeds)
  • 2 big onions chopped and sauteed in olive oil with 8 cloves garlic
  • 6 big tomatoes skinned and chopped
  • Fresh oregano and thyme: about 1/2 tsp each or more to taste
  • Roxy Taco and GGX

    Throw the pork and stock into the crockpot and cook on low till it falls apart. About 6 hours. Throw in everything else. Start with 1 tbsp each of Roxy and GGX, then add more if you need it. Ta da!

*Jen, how do you make home made stock? Well, you save the bones from every dead animal you eat in a large ziplock baggie in the freezer. Stuff your vegetable trimmings in the bag, too—onion tops, celery, garlic, etc. When the bag is full, put all the stuff into a pressure cooker, cover it with water, add peppercorns, salt, whole bay leafs, whatever, and cook under high pressure for about an hour, remove the lid and simmer it until the essence of everything wonderful is in the stock. About 3 hours. Strain it through cheesecloth, freeze it, love it.

FROM JEN'S KITCHEN'S PICO DE GALLO

  • 4-5 ears fresh sweet corn, still in husks
  • Salted butter
  • GGX
  • 1 large Anaheim pepper
  • 1 large, ripe avocado
  • Juice and zest of 1 lime
  • 2 large, ripe tomatoes
  • Handful of fresh cilantro, about 1/3 cup
  • 1/2 red onion

Begin by roughly chopping a peeled avocado. Toss in a medium bowl with lime juice, zest and finely chopped cilantro, cover with plastic wrap and set aside. To grill the corn, peel back the husks, leaving them attached to the ear so that they can be folded back over the corn. Remove the silk, rub the corn with butter, GGX seasoning. Then fold the husks back up over the corn to "wrap" it.  Place wrapped ears onto a hot grill for about 10 minutes, turning them every 2-3 minutes. Don't worry if the husks begin to blacken, or if some kernels are exposed. At the same time, place the Anaheim pepper on the grill, and rotate to roast evenly. After 10 minutes, carefully remove the corn from grill and allow to cool on a plate or baking sheet. When the pepper has blackened a bit on all sides, remove from grill and immediately wrap in aluminum foil. Turn off grill. Set wrapped pepper aside for 30-40 minutes.

While corn is cooling and pepper is steaming, roughly chop the tomatoes and add to the avocado bowl.  The onion can be prepared as desired - I prefer raw onion to be finely minced, so I placed mine in the food processor after peeling, but if you don't mind bigger pieces, you can chop it by hand.  Either way, once prepped, add the onion to the avocado mixture.  When corn is cool enough to handle, remove the husks and carefully use a sharp knife to slice the corn off of the cob. Add kernels to the bowl of fresh veggies. Lastly, remove the pepper from it's foil, peel off the skin and pull out seeds. Finely chop the pepper and gently toss it in with the rest of your Pico de gallo. Top with a little sprinkle of GGX salt and serve...  Great with chips, on tacos, or by itself!

Yeah, we took the trophy to the bar.

Yeah, we took the trophy to the bar.

CY SNACKERS!

Ahoy, Salty Dogs! We're cooking up some special samples for tomorrow's Downtown Des Moines Farmers Market!  CY SNACKERS: homemade crackers with Cy Salt! 

CY SNACKERS!

CY SNACKERS!

We're also baking up some with Herky Perky but we don't have a new for them yet. Stop by the booth near the Hessen Haus and try a cracker! The Secret Word is "GAMEDAY"! Say the Secret Word and get $1 off any jar—plus we'll do the touchdown dance!

CORN STAR CONTEST WINNERS

You're gonna think I'm lying when I say, you're all winners, but you are! We had FANTASTIC photos from FANTASTIC customers. Winners get a 4 oz three-pack. Runners up get a 2 oz jar in person or free shipping from our online store. Thanks, everyone, for sending in your pics! We do another photo contest in March. See you there!

BEST PHOTO: TIE

Diana's roasted corn in tomatillo, butter, a squeeze of lime and a sprinkle of Roxy Taco! 

Diana's roasted corn in tomatillo, butter, a squeeze of lime and a sprinkle of Roxy Taco! 

Jenny's grilled corn pico de gallo seasoned with GGX & Smoke Licker!

Jenny's grilled corn pico de gallo seasoned with GGX & Smoke Licker!

BEST RECIPE: TIE

Deborah's cheesy corn casserole seasoned with Roxy Taco!

Deborah's cheesy corn casserole seasoned with Roxy Taco!

HONORABLE MENTION We love Miranda's Brady Bunchesque homage to popcorn and Roxy Taco!

HONORABLE MENTION
We love Miranda's Brady Bunchesque homage to popcorn and Roxy Taco!

RUNNER UP Bob lands the "Get Your Freak On" Award. FTW, Bob! And you too, tie-dyed sly guy in the background. Stay gold.

RUNNER UP
Bob lands the "Get Your Freak On" Award. FTW, Bob! And you too, tie-dyed sly guy in the background. Stay gold.

Zach's Jalapeño bacon cheddar corn bread with oven roasted corn + Chacha Lima honey butter. GG + GGX + Cha-cha Lima!

Zach's Jalapeño bacon cheddar corn bread with oven roasted corn + Chacha Lima honey butter. GG + GGX + Cha-cha Lima!

RUNNER UP Emily munching with Peter Rabbit!

RUNNER UP
Emily munching with Peter Rabbit!

RUNNER UP Eric says he puts GGX on everythang!!! He's got some butt-kicking salsa here.

RUNNER UP
Eric says he puts GGX on everythang!!! He's got some butt-kicking salsa here.

RUNNER UP We don't even know if Mr. Cube actually entered! Oh, Instagram. How you elude us.

RUNNER UP
We don't even know if Mr. Cube actually entered! Oh, Instagram. How you elude us.

YOUR CORN STARS HAVE SPOKEN!

Be right back with the winners!

9/8/15 HERBS & SPICES OF THE SOUTH: A COOKING CLASS AT THE DES MOINES SOCIAL CLUB!

What’s the difference between Creole and Cajun? On Tuesday, September 8 at the Des Moines Social Club, I'll be serving up the unique herbs and spices of the deep south. We'll compare the tastes of dehydrated, ground, roasted and frozen ingredients. On the menu: regional garlic, onions and shallots, peppers, celery, filé, bay, and more. We’ll also create a delicious southern-style spice blend to take home.

5:30-7 p.m. $30 per person. Register here

WILL THIS BE YOUR CORN STAR?

Eric (left) is the only person who's sent us a corn pic (below) for our corn star contest! Are you going to let him just walk away with the Corn Crown like that?! Send us your corn pics, people! It doesn't have to be fancy, just corny! 
1. Take a pic of your fave corn recipe that uses one of our Saltlickers spices.
2. Post it on our Facebook page, or Instagram or Twitter with the hashtag #imacornstar. You can also email it to us.
3. You can include the recipe, but if your dish is simple, just a title oughta do it.
4. Do this by August 31. Winners will be crowned September 1.

Eric's sweet corn with GGX

Eric's sweet corn with GGX

COOKING CLASSES!

We're so excited to be branching out into cooking classes at the Des Moines Social Club Culinary Loft! I promise: no matter what your skill level, we're gonna stuff our faces and have a ball. We'll be focusing on drying/dehydrating, grinding, storing, freezing, and making the most of your ingredients. Our first series will explore the herbs and spices of America's most beloved cuisines. 

COOKING WITH HERBS & SPICES OF THE SOUTHWEST

TUESDAY, AUGUST 25, 5:30 p.m.
AT THE DES MOINES SOCIAL CLUB
CULINARY LOFT
900 Mulberry Street in DM

The flavors of the American southwest are fresh, bright and rich. Spice aficionado Jennifer Knox of Saltlickers will show us how to make the most of these herbs and spices by dehydrating, grinding, roasting and even freezing. On the menu: chilies, peppers, regional garlic and onions, cumin, cilantro, coriander, cinnamon, vanilla and more. We'll make the best darn guacamole you ever ate. And we'll grind up a delicious southwestern style spice blend to take home.

$30 per person. Register on the Des Moines Social Club website here.
Here's the FB event. Ask a question or let me know what spices you'd like to learn about!

COOKING WITH HERBS & SPICE
OF THE SOUTH

TUESDAY, SEPTEMBER 8, 5:30 p.m.
AT THE DES MOINES SOCIAL CLUB
CULINARY LOFT
900 Mulberry Street in DM

What’s the real difference between Creole and Cajun? Spice aficionado Jennifer Knox of Saltlickers will show us how to make the most of the south's unique herbs and spices by dehydrating, grinding, roasting and even freezing. On the menu: regional garlic, onions and shallots, peppers, celery, filé, bay, and more. We’ll also create a delicious southern-style spice blend to take home.

Here's the FB event. Ask a question or let me know what spices you'd like to learn about!

ARE YOU AMERICA'S NEXT CORN STAR?!

Corn season grips the hearts of Iowans every summer like a sweet, yellow fist. 

To celebrate the maize-mania, we're having a Corn Star contest. Send us your pics/recipes for corn using a Saltlickers spice, we'll pick our top 3 faves, and those Corn Stars will win a 4 oz three-pack PLUS a one-of-a-kind Corn Crown*! To wear! So folks will know you're the real champion! Everyone who submits will get something cool.

Don't worry if you're not the best photographer on planet earth. We give points for effort, creativity, and just showing up. Does it need to be on the cob? No. Does it need to be cooked? Baby, we like it raw. From a can? Only if you live in a  non-corn growing state.

*Winners must take a picture of themselves wearing the Corn Crown for our amusement—er, I mean—official records.

BECAUSE A CONTEST WITHOUT RULES IS PURE ANARCHY AND WE CAN'T HAVE THAT...
1. Take a pic of your fave corn recipe that uses one of our Saltlickers spices.
2. Post it on our Facebook page, or on Instagram or Twitter with the hashtag #imacornstar. You can also email it to us.
3. You can include the recipe, but if your dish is simple, just a title oughta do it.
4. Do this by August 31. Winners will be crowned September 1.

BEETS & WHASSAMATTERHORN LOVE EACH OTHER

Whassamatterhorn and beets are so good together, they ought to get married. It's so easy. 

1. Remove and save the greens.
2. Wrap each beet in foil and throw it on the grill for about 45 minutes, or in the oven at 400 for about 45 minutes.
3. Rinse, peel, and slice the beets in a bowl.
4. Add washed, chopped beet greens, a splash of red wine vinegar, and Whassamatterhorn. Start with a tsp, taste, and go from there. Add black pepper if you wish.