Kitchen Must-Have: Arnold Myint Herbs & Salt

Arnold Myint is the chef/owner/partner of three successful restaurants in Nashville, and also serves as a mixologist and culinary consultant. His work continues to be recognized on a national level as reflected in publications such as GQ Magazine, Epicurious, USA Today, and Eater.com. Having just competed on Emmy award nominated Top Chef, Arnold is currently focused on filming his own television cooking show, his three Nashville eateries, and his first name sake product line of Herbs de Provence and Hickory Smoked Sea Salt, which launched last winter.

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I am completely gaga for his salt and herbs. You’ve seen me use them before in recipes like my Flower Pot Bread. I use them weekly in my kitchen, and they’re also the perfect hostess gift! Stock up and keep them in your house for last minute dinner parties- trust me- so much better than a bottle of wine (and that’s saying a lot). The packaging is gorgeous and the flavors are so unique. You can shop the box set, or products separately HERE.

Some fun facts:

Both the Hickory Smoked Salt and Herbs de Provence are produced within Boulevard, one of Arnold’s three Nashville eateries.  He allocated the space within his restaurant for the production facility- how cool is that?

Arnold decided to create the salt and herbs because the two flavor profiles have been signature in his culinary repertoire since he opened his second restaurant in 2008.  His diners liked them, so he packaged them!

Arnold’s fave recipe using the Smoked Salt, is this Charred Peach Crostini with Smoked Salt Ricotta.

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Charred Peach Crostini with Smoked Salt Ricotta

Yield: 12

Charred Peach Crostini with Smoked Salt Ricotta

Ingredients

  • 2 Peaches, Pitted and Halved
  • 12 Thin Slices of Baguette Bread, Toasted
  • 1 Cup Ricotta Cheese
  • AM Hickory Smoked Salt
  • Local honey
  • Olive Oil
  • Basil or Mint for Garnish

Instructions

  1. Pre-heat skillet to high heat
  2. Brush olive oil onto halved peaches and place flat side down onto skillet 
  3. Do not move allowing to caramelize and char
  4. Remove from skillet and slice or rough chop peaches
  5. On toast, smear desired amount of ricotta cheese
  6. Sprinkle ricotta with smoked salt
  7. Top with peaches
  8. Drizzle with honey
  9. Garnish with rough chopped or hand torn basil or mint

Arnold is super fun to follow on social media, you’ll also meet his alter ego Suzy Wong (I’m not telling you…you need to see for yourself!)

FB- Chef Arnold Myint

IG- @arnoldmyintbna

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