With the salts that we received from Kirk, we tried them with dinner yesterday.
Kirk mentioned that the habanero salt was good with steak, so that is what I served. A-5 Kagoshima kuroge wagyu ichibo (top side).
I wasn't too sure what to serve the uni (sea urchin) salt with, but after tasting it, I thought it might be nice to dip seafood into it.
So I pan seared some scallops. Since I didn't season the scallops before searing them, the uni salt gave the scallops a nice ocean-y flavor.
And we dipped our steak into the habanero salt...boy, did it have a nice after burn (cough!).
The fried ika (squid) and fried shrimp I picked up at the market so these were already pre-seasoned. We ate them as is.
For veggies we had some kiriboshi daikon mustard salad.
and washed everything down with this Italian Collesi Amberata. This amber ale was a little fruity and with 7.5% alcohol content had a nice kick.
This beer is unpasteurized and naturally fermented in the bottle. They suggest you serve this with grilled meat so this was perfect with my menu.
I'll keep experimenting with these infused salts. Do you use infused salts? Write how you use them in the comments. We both enjoyed our first try of these salts...Thanks again Kirk!