It's a snowy day here in Virginia, our first this year. It's also the first snow with the DAWG. We had no idea how she would react. When I tried to take her out for her quick morning constitutional, she wanted no part of the white stuff. So I thought I was going to have a nice, short morning walk.
Wrong.
She actually does love it. Apparently, everything smells that much better in the snow. Lucky me.
But I digress. The other day I made a pumpkin soup that I found in The Nest Winter 08 edition (page 58). The recipe calls for prosciutto, but I still have a freezer full of venison. It really hit the spot for lunch today; it has a wonderful warm flavor and is very filling. I had it with some nice pumpernickel bread.
Parmesan Pumpkin Soup with Frizzeled Venison
2 tbs olive oil (I use Spanish)
2 oz venison, thinly sliced
1 large onion, cut into 1/8 inch dice
3 cloves garlic, minced
28 oz canned pumpkin
32 oz chicken broth
1/8 tsp nutmeg
1 tsp salt
1/2 tsp white pepper, ground
4 oz half and half
1/2 cup parmesan cheese, grated
2 tbs parsley
Directions
1. Heat the oil in a large skillet over medium-high heat. Add venison and saute until crisp, about 2 minutes. Remove meat and set aside.
2. Reduce heat to medium, add onion and saute until tender, about 3 minutes. Add garlic and cook a few seconds. Stir in pumpkin, broth, nutmeg, salt, and pepper and bring to a boil. Transfer to slow cooker, cover and cook 3 to 4 hours on high or 6 to 8 on low.
3. Stir in cream and cheese and cover 5 minutes. Stir in parsley. Ladle into bowls and garnish with meat.
Serving size is one heaping cup, 145 calories.
Tuesday, January 27, 2009
Sunday, January 25, 2009
Guiness Pub Stew with Venison
In preparation for St. Patrick's Day (a national holiday in our home), I'm looking for a really good Guinness stew recipe. I found this on on CDKitchen. Of course, I modified it a little, most notably changing the beef to venison. I also used parsnips instead of carrots. The result was fantastic. It's a little soupier than a normal stew, but if you have some good bread to soak up the broth, you'll be happy. This recipe makes a ton, so it's a good excuse to have people over.
Guinness Pub Stew with Venison
3 tablespoons vegetable oil
3 pounds venison, trimmed of fat and cut into 1-inch cubes
3 large yellow onions, chopped
3 large parsnips (or 6 large carrots), peeled and cut into 1-inch pieces
2 tablespoons garlic, minced
3 bottle of Guinness Extra Stout
6 cups beef stock, unsalted if available
3 tablespoons molasses
1 teaspoon Worcestershire sauce
2 bay leaves
2 tablespoons fresh thyme, chopped fine
1 salt and fresh ground black pepper
Directions
In a large Dutch oven or stew pot, heat the vegetable oil over Medium-High heat. Season the meat generously with salt and pepper, then sear on all sides for 2 minutes. Sear the meat in batches to avoid overcrowding. Remove the seared meat and set aside. Reduce the heat to medium and add the onions. Use a wooden spoon to scrape the brown bits from the bottom of the pan. Cook for 15 minutes or until the onions begin to brown. Stir in the parsnips and garlic, cook for 5 minutes, and add the meat back to the pot. Stir in the Guinness and enough beef stock to cover. Add the bay leaf, molasses and Worcestershire sauce. Increase the heat to a boil, stir, and reduce to a simmer and cover. Simmer for 1 1/2 hours or until the meat is fork tender. Add the fresh thyme, season to taste with salt and pepper, and serve.
I couldn't do a total nutritional breakdown because the recipe analyzer wouldn't recognize the Guinness, so I ran it on beer. However, this has about 200 calories for a 1 1/3 cup serving.
Guinness Pub Stew with Venison
3 tablespoons vegetable oil
3 pounds venison, trimmed of fat and cut into 1-inch cubes
3 large yellow onions, chopped
3 large parsnips (or 6 large carrots), peeled and cut into 1-inch pieces
2 tablespoons garlic, minced
3 bottle of Guinness Extra Stout
6 cups beef stock, unsalted if available
3 tablespoons molasses
1 teaspoon Worcestershire sauce
2 bay leaves
2 tablespoons fresh thyme, chopped fine
1 salt and fresh ground black pepper
Directions
In a large Dutch oven or stew pot, heat the vegetable oil over Medium-High heat. Season the meat generously with salt and pepper, then sear on all sides for 2 minutes. Sear the meat in batches to avoid overcrowding. Remove the seared meat and set aside. Reduce the heat to medium and add the onions. Use a wooden spoon to scrape the brown bits from the bottom of the pan. Cook for 15 minutes or until the onions begin to brown. Stir in the parsnips and garlic, cook for 5 minutes, and add the meat back to the pot. Stir in the Guinness and enough beef stock to cover. Add the bay leaf, molasses and Worcestershire sauce. Increase the heat to a boil, stir, and reduce to a simmer and cover. Simmer for 1 1/2 hours or until the meat is fork tender. Add the fresh thyme, season to taste with salt and pepper, and serve.
I couldn't do a total nutritional breakdown because the recipe analyzer wouldn't recognize the Guinness, so I ran it on beer. However, this has about 200 calories for a 1 1/3 cup serving.
Saturday, January 24, 2009
6:30 on a Saturday Morning
Yes, I'm really up this early on a Saturday morning in late January. I'm up cuz my hunter boy felt a need to go sit in a tree, but he wanted to have coffee with me first. In his defense, he doesn't usually wake me up; I told him too so I could get a start on my day.
I have a fear that he is getting addicted to the hunting. He's always been very reasonable, hunting only to fill the freezer and then opting to stay home most days. I was feeling very smug, considering many of his hunter friends are not so reasonable.
Alas, he's been hanging out with a truly rabid hunter. The result is our freezer is so full he's started giving meat away...he had to give away half of the meat he got Monday. But he's out there with the dawg again this morning. I'm cooking as fast as I can, but we don't even have room to store leftovers. I suppose there are worse problems than having too much food. I'm just wondering if this is only the beginning.
If you need some meat, let me know :)
I have a fear that he is getting addicted to the hunting. He's always been very reasonable, hunting only to fill the freezer and then opting to stay home most days. I was feeling very smug, considering many of his hunter friends are not so reasonable.
Alas, he's been hanging out with a truly rabid hunter. The result is our freezer is so full he's started giving meat away...he had to give away half of the meat he got Monday. But he's out there with the dawg again this morning. I'm cooking as fast as I can, but we don't even have room to store leftovers. I suppose there are worse problems than having too much food. I'm just wondering if this is only the beginning.
If you need some meat, let me know :)
Wednesday, January 21, 2009
Spicy Venison Burgers
Suzanne does it again! This recipe is based on Lamburgers from Suzanne Somers "Eat, Cheat, and Melt the Fat Away." For the record, I have never made one her recipes that wasn't out of this world.
Spicy Venison Burgers
Makes 4 servings
155 calories, cals from fat 35
Ingredients
1 lb venison, ground
1/2 tsp salt
1 onion, finely chopped
1 egg, beaten
2 tsp ground cumin
1/2 tsp allspice, ground
1/2 tsp cayenne pepper
1/3 cup cilantro, chopped
Directions
These are best if you make these in the morning and let them sit all day for spices to mingle, but you don't have to if you don't have time. Put all ingredients in a food processor and process until well blended.
Shape into 4 patties and cook on hot grill for five minutes per side, or until they are cooked to your liking. Serve with a slice of red onion and spoonful of sour cream (not included in recipe analysis)
Spicy Venison Burgers
Makes 4 servings
155 calories, cals from fat 35
Ingredients
1 lb venison, ground
1/2 tsp salt
1 onion, finely chopped
1 egg, beaten
2 tsp ground cumin
1/2 tsp allspice, ground
1/2 tsp cayenne pepper
1/3 cup cilantro, chopped
Directions
These are best if you make these in the morning and let them sit all day for spices to mingle, but you don't have to if you don't have time. Put all ingredients in a food processor and process until well blended.
Shape into 4 patties and cook on hot grill for five minutes per side, or until they are cooked to your liking. Serve with a slice of red onion and spoonful of sour cream (not included in recipe analysis)
Monday, January 19, 2009
Easy Venison Dinner
Last night, in honor of my father's birthday, I had my sister and a few of my parent's good friends over for dinner. I wanted to make something delicious, but also easy. I opted for venison backstrap medallions (more commonly known as the loin cut), green beans, and baked potatoes. The crowd went wild. My parent's friends were very impressed with my ability to host a grown up dinner party (yes...they all still see me as a teenager and thought it was "cute" that I served them on real china).
So, next time you need an elegant dinner without the fuss, I recommend this menu:
Easy Venison Dinner
1. Grilled Backstrap Medallions
Venison backstrap, cut into 2 to 3 oz medallions (enough for 2 to 3 per person)
Olive oil
McCormick's pepper steak rub
Coat a baking pan with olive oil and place the medallions in it. After a few minutes, turn them so the other side gets coated. Let sit for a few hours. Heat the grill. Rub a little of the steak rub on each side of meat (amount depends on how peppery you want the meat...we don't use much). Grill meat to medium rare. Serve quickly...the medallions cool fast. We usually warm the dinner plates to keep the meat hot.
2. Baked potatoes
These probably don't need instruction. We serve them with the skin and accompany with sour cream and butter
3. Green Beans
Green snap beans
olive oil
garlic
salt
Cut the ends off the beans. Heat olive oil in skillet and add a clove of minced garlic. Add beans and saute at med for about five minutes (depending on how crisp you like your beans). Add salt to taste.
That's it...the easiest gourmet meal ever. If you have your guests bring the bread and dessert, it's even easier!
So, next time you need an elegant dinner without the fuss, I recommend this menu:
Easy Venison Dinner
1. Grilled Backstrap Medallions
Venison backstrap, cut into 2 to 3 oz medallions (enough for 2 to 3 per person)
Olive oil
McCormick's pepper steak rub
Coat a baking pan with olive oil and place the medallions in it. After a few minutes, turn them so the other side gets coated. Let sit for a few hours. Heat the grill. Rub a little of the steak rub on each side of meat (amount depends on how peppery you want the meat...we don't use much). Grill meat to medium rare. Serve quickly...the medallions cool fast. We usually warm the dinner plates to keep the meat hot.
2. Baked potatoes
These probably don't need instruction. We serve them with the skin and accompany with sour cream and butter
3. Green Beans
Green snap beans
olive oil
garlic
salt
Cut the ends off the beans. Heat olive oil in skillet and add a clove of minced garlic. Add beans and saute at med for about five minutes (depending on how crisp you like your beans). Add salt to taste.
That's it...the easiest gourmet meal ever. If you have your guests bring the bread and dessert, it's even easier!
Tuesday, January 13, 2009
Twenty-minute chili
I love chili, and I love trying new recipes. I also love every recipe I've ever made from on of Suzanne Somers Somersize line of books. When I follow her eating plan, I feel great. I don't always follow the plan, but I think it's a good one. This chili recipe came from the Fast & Easy.
Twenty-minute chili (with Venison)
3 tbs olive oil
2 large red onions, chopped
6 cloves garlic, finely minced
2 lbs venison, ground
28 ounce tomatoes, diced
2/3 cup red wine
14 ounce chicken broth
1/4 cup Italian parsley, chopped
1/4 tsp salt
4 tsp cumin, ground
1 1/2 tbs chili powder
1 1/2 tsp oregano, ground
1. Heat skillet over medium high heat. Add olive oil and onion and cook until soft and slightly browned, about 5 minutes.
2. Add garlic and cook 1 minute.
3. Add ground venison and cook with the onion mixture until browned and almost cooked through.
4. Add tomatoes and cook 3 minutes.
5. Add wine to boiling mixture and cook 2 minutes, until the alcohol is cooked out.
6. Add chicken broth, parsley, salt, pepper, and spices. Cook five minutes more.
7. Serve with grated swiss or cheddar cheese and sour cream.
Twenty-minute chili (with Venison)
3 tbs olive oil
2 large red onions, chopped
6 cloves garlic, finely minced
2 lbs venison, ground
28 ounce tomatoes, diced
2/3 cup red wine
14 ounce chicken broth
1/4 cup Italian parsley, chopped
1/4 tsp salt
4 tsp cumin, ground
1 1/2 tbs chili powder
1 1/2 tsp oregano, ground
1. Heat skillet over medium high heat. Add olive oil and onion and cook until soft and slightly browned, about 5 minutes.
2. Add garlic and cook 1 minute.
3. Add ground venison and cook with the onion mixture until browned and almost cooked through.
4. Add tomatoes and cook 3 minutes.
5. Add wine to boiling mixture and cook 2 minutes, until the alcohol is cooked out.
6. Add chicken broth, parsley, salt, pepper, and spices. Cook five minutes more.
7. Serve with grated swiss or cheddar cheese and sour cream.
Sunday, January 11, 2009
Tunisian Venison Tangine with toasted almonds
One of the unexpected perks of getting married was that I got on the subscription list for a magazine call The Nest. It's a great lifestyles magazine with all sorts of tips on home and life. In the Winter 2008 (page 59) I came across an interesting looking recipe, but I wasn't sure I'd make it because it contained many, many ingredients that Rick doesn't like. But when he said it looked good, I went to the store.
This was one of the tastiest dishes I've made yet. I served it for some friends, and everyone went nuts for it. Definitely make this one!
The original recipe calls for lamb. The only thing I changed from the recipe is that I did not brown the meat first...venison is so lean that I find if I brown meat that's going into a slow cooker it comes out too tough. So, if you make this with lamb, you brown the lamb and then brown the veggies in the same skillet.
Tunisian Venison Tangine
1 lb venison, cubed
1/2 tsp salt
3 tbs virgin olive oil
5 parsnips, peeled and cut in chunks
2 large sweet potato, peeled and cut in chunks
1/2 cup celery, cut into 1-inch slices
2 medium onions, cut in 1 inch cubes
4 cloves garlic, minced
1 tbs cumin, ground
1 tbs coriander, ground
1/2 tsp allspice, ground
1 1/2 cups beef broth
15 oz diced tomatoes, with juice
1 tsp black pepper, coarsely ground
1 3-in stick cinnamon
1 dried red chili pepper
1/4 cup almonds, toasted and ground
juice and zest from 1/2 lemon
1/4 cup Italian parsley, chopped
Directions
1. Season venison with salt, put in slow cooker
2. Heat olive oil in skillet. Saute parsnips, sweet potatoes, celery and onion until lightly browned, about 4 minutes. Stir in garlic, cumin, coriander and allspice. Cook until vegetables are coated, about 1 minutes. Put vegetables in slow cooker
3. Put broth in skillet and bring to boil. Pour into slow cooker, including scrapings from pan.
4. Add tomatoes, black pepper, cinnamon stick and chili pepper to cooker. Cover and cook 6 to 8 hours on low, until fork tender.
5. Mix toasted almonds with lemon juice and zest in small bowl.
6. When stew is done, remove cinnamon stick and chili pepper. Stir in almond mixture and cook on high until slightly thickened, about 15 minutes.
7. Serve stew on a bed of couscous and sprinkle with chopped parsley.
Tuesday, January 6, 2009
Venison Pot Roast
I have so many childhood memories of my grandmother's Sunday night pot roast. Yum. The only thing better is the way the house smells.
Venison Pot Roast
One venison roast
McCormick Grill Mates Montreal Steak Seasoning
Vegetables
Chicken or beef stock and/or water
Rub some McCormic Montreal Steak Seasoning onto the roast. Place the roast in a crock pot. Add vegetables (diced green beans, cubed potatoes, and sliced carrots are good). Cover the roast and vegetables with the liquid.
Cook on low for 8 to 10 hours, until the meat falls apart with a fork.
Special note to those who are trying to watch what they eat: celery root is an excellent substitute for potatoes. It's one of my favorite.
Monday, January 5, 2009
Venison White Chili
My friend who is currently at the Air Force War College gave me a wonderful Christmas gift: a copy of the War College annual cookbook, which contains hundreds of recipes submitted by the students and their spouses. It's an amazing cookbook.
The first thing I tried was one of the White Chili recipes. I modified it a bit, of course (cuz that's what I do). It was so good. It makes a lot, but didn't last too long in our house.
Then I made the mistake of running it through the nutrition calculator. 608 calories per 1 1/4 cup serving isn't bad, is it? Oh well...it's worth it!
White Venison Chili
1 lb venison, chopped into cubes
1 tbs olive oil
1 onion, chopped
3 cloves garlic, crushed
4 oz canned diced jalapeno peppers
4 oz canned chopped green chile peppers
2 tsp ground cumin
1 tsp dried oregano
1 tsp ground cayenne pepper
14 oz chicken broth
3 15-oz cans white beans
2 cups frozen corn
1 cup shredded swiss cheese
Sour cream
Brown the venison and set aside. Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chilies, cumin, oregano, and cayenne. Continue to cook and stir the mixture until tender, about three minutes. Mix in the chicken broth, venison, white beans, and corn. Simmer 15 minutes, stirring occasionally. Remove from heat and slowly stir in the cheese until melted. Serve with a dollop of sour cream.
This is great with blue corn tortilla chips. And the kids say I have to warn every one that it’s really spicy.
Sunday, January 4, 2009
Very Cool Calorie and Activity Calculator
In the last 2 months I've pretty much eaten anything that has come within 10 feet of my mouth. As a result, I've gained a few pounds. I came to my breaking point Friday night when I had to unbutton my fat jeans. It wasn't a pretty sight.
This morning, Rick and I stumbled upon Calorie Count while trying to find out how venison compares to other meats in terms of nutritional value (it's significantly better, by the way). I've been having fun logging my food and activity. I have high hopes that this tool will help me get this crazy eating under control.
Have fun if you choose to use this. When it makes sense, I'll use it to calculate nutritional information for the recipes I post.
Happy New Year!
This morning, Rick and I stumbled upon Calorie Count while trying to find out how venison compares to other meats in terms of nutritional value (it's significantly better, by the way). I've been having fun logging my food and activity. I have high hopes that this tool will help me get this crazy eating under control.
Have fun if you choose to use this. When it makes sense, I'll use it to calculate nutritional information for the recipes I post.
Happy New Year!
Saturday, January 3, 2009
Best Venison Sandwich (According to Rick)
One of the best things about making a roast is the leftovers for sandwiches. Fortunately, we had plenty of the New Year's Eve roast leftover for me to make sandwiches that Rick dubbed "the best sandwich I've ever had." The man loves his sandwiches, so that is saying something!
2 slices rye bread
3 oz roast venison, thinly sliced
2 oz brie, sliced
1/2 tsp brown mustard
1/4 tsp horseradish
Spread mustard and horseradish on bread. Layer meat and cheese. Enjoy!
2 slices rye bread
3 oz roast venison, thinly sliced
2 oz brie, sliced
1/2 tsp brown mustard
1/4 tsp horseradish
Spread mustard and horseradish on bread. Layer meat and cheese. Enjoy!
Venison Breakfast Sausage (and Sausage, Egg, Cheese Biscuit)
Yum, yum, yum. I've always loved breakfast sausage, preferring it to bacon any day. And I must say, this is the best breakfast sausage I've ever had.
Venison Breakfast Sausage
1 lb ground venison
1/2 lb pork fat
1/2 tablespoon course salt
1/2 teaspoon rubbed sage
1/3 teaspoon rubbed summer savory
1/8 teaspoon ground nutmeg
2/3 teaspoon ground marjoram
1/3 teaspoon ground black pepper
Put the venison through the meat grinder with the pork fat so that it is well mixed. Mix in other ingredients, being sure to blend well. Form into thin patties (I usually make 1 to 2 oz patties). Cook on skillet.
Note: these freeze well. I place wax paper between each patty so that I can easily separate them once they’ve thawed.
This morning, we took breakfast decadence to a new level and make breakfast sandwiches with the sausage...oh they were good!
Venison Sausage, Egg, and Cheese Sandwich
1 English Muffin, toasted
1 egg, scrambled (using butter or olive oil)
1 oz smoked gouda
1 venison breakfast sausage
Layer the muffin with the egg, cheese and sausage and get ready to say goodbye to McDonald's forever!
Venison Breakfast Sausage
1 lb ground venison
1/2 lb pork fat
1/2 tablespoon course salt
1/2 teaspoon rubbed sage
1/3 teaspoon rubbed summer savory
1/8 teaspoon ground nutmeg
2/3 teaspoon ground marjoram
1/3 teaspoon ground black pepper
Put the venison through the meat grinder with the pork fat so that it is well mixed. Mix in other ingredients, being sure to blend well. Form into thin patties (I usually make 1 to 2 oz patties). Cook on skillet.
Note: these freeze well. I place wax paper between each patty so that I can easily separate them once they’ve thawed.
This morning, we took breakfast decadence to a new level and make breakfast sandwiches with the sausage...oh they were good!
Venison Sausage, Egg, and Cheese Sandwich
1 English Muffin, toasted
1 egg, scrambled (using butter or olive oil)
1 oz smoked gouda
1 venison breakfast sausage
Layer the muffin with the egg, cheese and sausage and get ready to say goodbye to McDonald's forever!
Thursday, January 1, 2009
Easiest Venison Roast Ever
Happy New Year! 2009 has started off well. Last night we had dinner for the family, which consisted of Salt Roast, then we treated 8 kids from age 2 to 13 to the junk food of their choice. They were in heaven, I realized how insane that was. Actually, the kids were great. It was a sober adult who broke my beautiful pottery platter that I got in Barcelona. Sigh.
This morning Rick took Gavin out to hunt. I just got a call that Gavin missed, but Rick got a deer. They're hanging out for another hour or so to see if the herd comes back. Better them than me. It is really cold out there. Meanwhile, I've got 4 children crashed out in the living room and no idea when they're going to wake up. It's very quiet and peaceful right now.
But I digress from the roast. My sister and I have been cooking beef roast this way for years. I got the idea in Spain, where one of the traditional dishes is to encrust fish in salt and cook it. The salt hardens, keeping the moisture inside the shell. The result is tender meat with a slightly salty flavor (warn your guests not to salt before tasting!). It's a little messy to clean up, but worth it. I'm sorry I didn't get a picture. Things were a little chaotic last night and I completely forgot.
Easiest Venison Roast Ever
4 to 6 pound boneless venison roast
5 pound bag course salt
water
meat thermometer
Heat the oven to 200 degrees. Pour the salt in a bowl and add water until the salt is moist. You don't want it dripping wet, you just need it wet enough to hold together a little when you cover the roast. Put the roast in a roasting pan and cover with the salt. Make sure the entire roast is covered with the salt mixture. Place on center rack and cook for 6 to 8 hours, until you get the internal temperature of how you like your meat (145 degrees for med-rare). Remove from oven and let sit. When you're ready to carve, you'll be able to chisel through the salt and move the roast to a cutting board.
You can cook it at higher temperatures for shorter periods, just follow the general roast cooking times. The salt casing will slow your cooking time, so make sure to use the meat thermometer. We cook at the lower temperature because the meat comes out more evenly cooked and you don't lose as much. Read this article for more on that subject.
One last thing: I get my coarse salt at the local international market. I've never seen large bags of coarse eating salt at a regular grocery store. You have to use the coarse salt; table salt won't work.
This morning Rick took Gavin out to hunt. I just got a call that Gavin missed, but Rick got a deer. They're hanging out for another hour or so to see if the herd comes back. Better them than me. It is really cold out there. Meanwhile, I've got 4 children crashed out in the living room and no idea when they're going to wake up. It's very quiet and peaceful right now.
But I digress from the roast. My sister and I have been cooking beef roast this way for years. I got the idea in Spain, where one of the traditional dishes is to encrust fish in salt and cook it. The salt hardens, keeping the moisture inside the shell. The result is tender meat with a slightly salty flavor (warn your guests not to salt before tasting!). It's a little messy to clean up, but worth it. I'm sorry I didn't get a picture. Things were a little chaotic last night and I completely forgot.
Easiest Venison Roast Ever
4 to 6 pound boneless venison roast
5 pound bag course salt
water
meat thermometer
Heat the oven to 200 degrees. Pour the salt in a bowl and add water until the salt is moist. You don't want it dripping wet, you just need it wet enough to hold together a little when you cover the roast. Put the roast in a roasting pan and cover with the salt. Make sure the entire roast is covered with the salt mixture. Place on center rack and cook for 6 to 8 hours, until you get the internal temperature of how you like your meat (145 degrees for med-rare). Remove from oven and let sit. When you're ready to carve, you'll be able to chisel through the salt and move the roast to a cutting board.
You can cook it at higher temperatures for shorter periods, just follow the general roast cooking times. The salt casing will slow your cooking time, so make sure to use the meat thermometer. We cook at the lower temperature because the meat comes out more evenly cooked and you don't lose as much. Read this article for more on that subject.
One last thing: I get my coarse salt at the local international market. I've never seen large bags of coarse eating salt at a regular grocery store. You have to use the coarse salt; table salt won't work.
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