Madre Mezcal x Yardy World Earth Salts bring together the flavors of Oaxaca with DeVonn Francis of Yardy World‘s native Jamaica.
Inspired by the traditional mezcal pairing of Sal de Gusano, aka worm-salt, these plant-based blends draws flavors from a unique mix of herbs, spices and salts. Try each on to add a flavorful kick to a traditional pour of mezcal, the rim of a cocktail glass, or a used as finishing salt for snacks like popcorn or on your favorite dishes.
Available in three unique blends:
Healing Herbs: Fine kosher salt, holy basil powder, turmeric powder, ginseng, ashwagandha
Chile Blend: Fine kosher salt, crushed chili de arbol, chili powder, lime peel powder
Black Citrus: Black Hawaiian salt, kosher salt, black lime powder, urfa biber
Below are a collection of recipes created by DeVonn using each variety of Yardy World Earth Salts.
GOOD FOR YOU POPCORN
using the ‘Healing Herbs’ salt
- 2-1⁄2 tablespoons ghee or coconut oil, divided
- 1/4 cup popcorn kernels
- 1/2 ounce package toasted nori, coarsely crushed in vitamix or spice grinder
- 1 tablespoon YWxMM Healing Herbs Salt
- Toasted sesame seeds, for serving
- Combine 1⁄4 cup coconut oil or clarified butter, coriander seeds, chili flakes and bay leaves in a stockpot. Warm oil over medium-low heat for 5-10 minutes. Transfer to a heat-safe container.
- Melt 2 tablespoons of coconut oil in a 7- to 9-quart stockpot over medium-high heat.
- Add 3 kernels of popcorn and wait for them to pop. This is done to test when the oil is hot enough to add the remaining kernels.
- When tester kernels pop, add the remaining popcorn kernels. They should cover the bottom of the pot in a single layer. Swirl the pot to coat the kernels in the oil.
- Cover, lower the heat to medium and shake the pan gently while the kernels pop. After about 3 minutes, when the popping slows significantly (1 to 2 seconds between pops), remove from the heat. Continue to shake the pot for another 30 seconds or until the popping stops completely.
- Pour 1/2 of the coconut oil or ghee spice mixture over the popcorn, cover, and shake the pot to coat. Pour the remaining oil or ghee over the popcorn and sprinkle with the salt, nutritional yeast and paprika. Cover again and shake. Serve immediately.
using the ‘Chile Blend’ salt
- 2 pounds whole red snapper, scaled, cleaned and trimmed
- 2 tablespoons YW x MM Chile Blend Salt
- 1-1⁄2 teaspoons thyme leaves
- 2 tablespoons finely crushed garlic
- 3 teaspoons olive oil
- Juice of half a lime
- In a mortar and pestle or vitamix, coarsely crush thyme leaves, garlic, and Yardy World x Madre Mezcal Chile Salt. Set aside.
- With a sharp knife, insert knife tip against one side of the backbone where it meets the head. Run the knife along the backbone to the tail. Repeat this action using a smooth gliding motion with the knife to remove the flesh on the other side of the centerbone.
- Cut through the large bones extending from the back bone into the flesh with kitchen shears.
- Break away the spinal bone at the head and carefully remove the entire center spine. Pull out any remaining bones with a set of tweezers. Lay fish flesh side down and skin side up onto a dry paper towel or cooling rack. Season the inside and outside of your snapper with Yardy World x Madre Mezcal Chile Salt, thyme, garlic blend
- Heat olive oil in a skillet or flat griddle to medium high heat until oil begins to shimmer and ripple on the cooking surface. Add snapper to the skillet flesh side down to cook for 1-2 minutes. Carefully, flip the snapper over and cook skin side down for 2-3 minutes or until a thermometer reads 145 degrees fahrenheit internally.
- Pull snapper off of the heat and let it rest for 2 minutes.
- Serve with lime wedges and your favorite seasonal side salad
NIGHT SWIM COCKTAIL
using the ‘Black Citrus’ salt
- 1 1⁄2 oz. fresh lime juice
- 1 1⁄2 oz. Madre Mezcal
- 1 oz. Chartreuse
- 1 tsp. light agave nectar
- 1 large egg white
- Garnish: lime twist
- Garnish: YWxMM Black Citrus Salt
- Swipe a lime wedge around the rim of your coupe glass and lightly press the edge of the glass into the YWxMM Black Citrus Salt. Set rimmed glass aside.
- Shake lime juice, mezcal, chartreuse, agave, and egg white in a cocktail shaker (or in a tightly lidded 1-qt. glass jar) until frothy, about 1 minute. Fill shaker with ice, cover, and shake again until outside of shaker is frosty (about 30 seconds).
- Strain through a fine-mesh sieve into a coupe glass. Garnish with a lime twist.
Need something to listen to while in the kitchen? Enter Salt of the Earth, a sultry and savory collection of tunes perfect for moving your body, curated by DeVonn Francis himself for your indulgence. Listen below and follow Madre Radio here.