Beer battered Halibut & Chorizo salt

Cooklocal is modest. They say they don't set out to make adventurous recipes. I disagree. Beer battered fish & chips with Chorizo salt is just one of many.

They're adventurous in what they buy, cook, eat, and share with others.

Adventure is challenging oneself. For them, it's to always shop locally. It's supporting Seattle farmers markets. It requires planning, and at times, a significant amount of more money and energy.

Adventurous or not, they're explorers and trail-blazers in the local food scene. Take a peak for yourself. Their newest venture? How to approach restaurants about ethically sourced meat.

Chorizo salt, Seattle, & Shauna

Gluten Free Girl, Shauna Ahern is another reason to love Seattle. She's always an entertaining read, and one who makes me appreciate the Emerald City even more than I already do.

Her passion for local food comes alive in her writing, as she interweaves slices of a simple island lifestyle with her husband Danny and their beautiful baby Lucy into a bigger slice of the American cherry pie.

Yet what I love most about Shauna's writing is what she doesn't say, and that----is the sign of a truly gifted writer.

Fall in love with Shauna. I dare you. We already have.

"Raise your hand if you like salt. Now, raise your hand if you like chorizo.

The Chorizo salt is our favorite one of their flavors. Have you heard of Bacon salt? Now, we don’t like to disparage other producers. Bacon salt has become popular, so many people seem to love them. But, did you know that there’s not really any bacon in bacon salt? In its place is MSG, autolyzed yeast extract, disodium inosinate (I don’t actually know what that is), and wheat flour. (That doesn’t work for those of us who are gluten-free.) 23 ingredients in Bacon Salt, and not one of them is bacon?

Hm.

The Secret Stash Sea Salt Chorizo salt, on the other hand, has five ingredients: kosher salt, chorizo, smoked paprika, cayenne pepper, and granulated garlic.

And it tastes? .... " -- Shauna Ahern

Steamed Clams with Wine & Chorizo salt

This savory recipe is from one of our most adored salt supporters, Ms. Diehl. Thank you(!) for sharing, Helen.

Steamed Clams with Wine & Chorizo Salt

Yield: Makes 2 servings

Active time: 20 min, start to finish: 35 min

Serve these clams with some crusty bread for sopping up the sauce, or spoon them over linguine or rice.

Ingredients:

- 1 medium onion,

- chopped 1 yellow bell pepper

- chopped 1 garlic clove, minced (Helen used MORE, of course!)

- 1/2 teaspoon cumin seeds*

- Chorizo salt

- 2 tablespoons olive oil

- 3/4 cup dry white wine

- 2 lb littleneck clams (2 inches wide), scrubbed

- 1/4 lb dried Spanish chorizo links, cut into 1/4-inch dice (Helen used additional chorizo, and even had some SPECK that she threw in too)

- 2 tablespoons fresh cilantro

Preparation:

1. Cook onion, bell pepper, garlic, cumin, and salt in oil in a 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until vegetables are softened, 7 to 9 minutes. Stir in wine and bring to a boil.

2. Add clams and chorizo, then boil, covered, until clams open, 7 to 8 minutes. (Discard any clams that are not open after 9 minutes.) Season with pepper and stir in cilantro.

* If you don't have cumin seeds, Helen used ground cumin as an agreeable substitute.

Chorizo Potato Soup

I made this dish for a soup party last weekend and was having such a good time, that I forgot to photograph it. Out of 12 competing soups, it took second place. Though it didn't win the prized bottle of Pinot, it warmed our insides and made us smile.

Players:
- 5 large potatoes, any variety
- 1 (3- to 4-ounce) link of Spanish chorizo (or bacon)
- 1 cup chicken stock
- 1 medium onion, chopped fine
- 6 cups milk
- 1 1/2 cup heavy whipping cream
- 1 garlic clove
- 1/2 lemon (freshly squeezed juice)
- 1 tsp Hunan red chili sauce (or any hot sauce, chili pepper flakes, etc)
- 1 tbs extra virgin olive oil
- sour cream to garnish (1 tbs for each portion)

Recipe:
1. Wash and scrub potatoes well and knick out eyes and dark spots. Do not peel. Dice into cubes and place with chicken stock in a heavy 3 quart saucepan. Cover and cook at medium heat for about 5-7 minutes. Reduce heat to low and cook covered until potatoes are tender but not mushy, about 25-30 minutes.
2. Saute onions with olive oil in large saucepan until tender and caramelized. Add garlic and saute until it browns. Add milk and cream. Cook mixture over medium heat until near boiling.
3. Saute chorizo in separate pan with olive oil until it takes on a golden brown hue.
4. Add chorizo, onions, and milk to potato saucepan. Add 1 tsp hunan chili sauce and lemon juice to soup. Cover and simmer on low heat for 30-45 minutes.
5. Before serving, garnish individual portions with a dollop of sour cream. Sprinkle 2-3 tsp or desired amount of Chorizo salt atop sour cream.