Last month I attended one of the coolest secret pop-up dinners and today I can FINALLY tell you about it.
Morton Salt hosted a very intimate, Thanksgiving-inspired dining experience with Chicago chef, Jason Vincent of Giant. Jason’s role in the dinner was to coach Cara, a novice cook, on how to prepare a restaurant-quality meal by showcasing how the proper usage of salt transforms home-cooked food into an elite dining experience. It turns out that using table salt for cooking purposes just isn’t the same!
The coolest part?
The dinner actually took place in Cara’s apartment which was transformed into a restaurant for the evening! It was pretty incredible and the menu was awesome.
Upon arriving, we were greeted with a unique cocktail called the Salty Rita. Instead of tequila, they used gin and combined it with a saline solution (no joke) with Morton Kosher Salt. It was awesome.
The meal was equally delicious. We started with a unique Brussels sprout salad (which I attempted to recreate below), a roasted and braised turkey, some spicy rice, sweet potatoes and the most delicious chocolate chip cookie I’ve ever had.
They even taught us a few things along the way, like the importance of basting and brining a turkey. Who knew that this simple little trick gives you a much more flavorful and tender turkey!?
What was most unique about this meal was how the different versions of Morton salt really helped elevate the dishes! You many think that salt is all the same (I know I did), but this event helped me learn more about different types of salt and how each can really completely elevate an ordinary dish into something truly special.
Here is a little salt cheat for you:
Morton Kosher Salt is the salt that makes a dish feel “gourmet”. This is the the preferred salt of most chefs because it’s really easy to control for perfect seasoning!
Morton Coarse Sea Salt is more of a finishing salt! It has a larger crystal than table salt which gives it a great texture. This was the salt they put on those chocolate chip cookies that I’ve been craving ever since that night.
Morton fine Sea Salt has the same “pop” as the coarse salt, but it is still fine enough to dissolve and cook with! Use this in dressings, marinades, sauces and more!
Once I got home from the event, I knew I had to try and recreate those Brussels sprouts. It was one of the most unique dishes I’ve ever had and I was instantly craving them the next day. I think I did a pretty good job!
You must try them!
Brussels Sprouts with Pear, Pecorino and Morton Coarse Sea Salt
Ingredients
- 1 lb Brussels Sprouts
- 1/4 cup Sugar
- 1 tbsp Butter
- 1/4 cup Lemon Juice plus 1 tablespoon
- 6 tbsp Honey
- 1/3 cup Water
- 1/4 cup Olive Oil
- 1 tsp Ginger minced
- 1/2 cup Pecorino Cheese grated
- 2 Large Riped Pears halved, cored, each half cut into 6 wedges
- Morton’s Fine Sea Salt
- Morton’s Coarse Sea Salt
Instructions
- Cook the brussels sprouts! Start by peeling off 2 to 3 of the dark outer leaves and trim stem ends. Then, in a large skillet or dutch oven, cook 1/4 of a cup sugar over medium heat until it melts and turns brown. Once it’s there, reduce heat and add one tablespoon of butter. Stir until melted. Once melted, add the 1/4 cup lemon juice and 1 tablespoon of honey and cook/stir for 1 minute. Add the water and a pinch of Morton’s fine sea salt. Bring to a boil and add the sprouts. Reduce heat and simmer, covered, for 5 minutes. Uncover and cook about 12 minutes longer or until most of the liquid has been absorbed and the sprouts are coated with a golden glaze, stirring occasionally.
- Roast your pears! Preheat oven to 400°F. Place large baking sheet in oven to heat. On a large piece of tinfoil, place your sliced pears, 4 tablespoons of honey and 1 tablespoon of lemon juice. Fold foil over, and create a pocket (make sure edges are tightly sealed up.) Bake for 5-8 minutes or until pears are nice and soft.
- Make the dressing! Take 1/4 cup olive oil and whisk in 1 teaspoon of minced ginger and a pinch of Morton’s fine sea salt.
- Make the cheese crisps! Preheat the oven to 350° and line a baking sheet with parchment paper. Spoon 1-tablespoon mounds of the cheese onto the prepared baking sheet, spacing them about 2 inches apart. Bake until the crisps are light golden brown, about 12 minutes. Remove from the oven, and allow to cool on the baking sheet. They will crisp up as they cool.
- Assemble the salad! Combine your brussels sprouts with the roasted pears, toss a small amount of the dressing (to taste) and top with the cheese crisps and a pinch of Morton’s Kosher Salt!
This recipe is too delicious not to try! Check out more recipes at MortonSalt.com/NextDoorChef. If you make a cool recipe using any of Morton’s salts, share it with them by posting the photos and using hashtag, #NextDoorChef!
Love always,
Erica
*I was compensated by Morton Salt for this post. All opinions expressed here are my own.
