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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 used as finishing salt for snacks like popcorn or on your favorite dishes. (Editor's note: As of Jan 2023, these products are no longer available for purchase.)
+ 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
+ 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
1. In a mortar and pestle or vitamix, coarsely crush thyme leaves, garlic, and Yardy World x Madre Mezcal Chile Salt. Set aside.
2. 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.
3. Cut through the large bones extending from the back bone into the flesh with kitchen shears.
4. 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.
5. 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.
6. Pull snapper off of the heat and let it rest for 2 minutes.
7. Serve with lime wedges and your favorite seasonal side salad
+ 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
1. 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.
2. 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).
3. 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.
