Chef John Brand offers low sodium Super Bowl cuisine

From the inbox this week, some tasty looking treats for your Super Bowl party that are low on the sodium. Check out these great recipes.

Healthy and Tasty Super Bowl Snacks are the Ultimate Crowd Pleaser
~ Reduced Sodium Recipes from Executive Chef John Brand ~

GLASGOW, Scotland, Jan. 24, 2014 – With the Super Bowl XLVIII right around the corner, fans are gearing up to enjoy the game with friends and family. Aside from the big screen and football comradery, what else do people look forward to the most at the viewing party? The Super Bowl snacks to munch on, of course.   
As delicious as Super Bowl snacks are known to be, they generally pack in the salt. Yet, when the game becomes tense and that salty snack is sitting right in front of you, it’s hard to resist another bite. LoSalt® is a great way to resolve this dilemma. A reduced sodium salt that contains 66 percent less sodium chloride than table, sea or rock salt, LoSalt is perfect to use in Super Bowl recipes so everyone can keep on reaching for another bite without the guilt. 
“While many Super Bowl snacks ordinarily pack in the salt, LoSalt is a simple solution. Unlike other alternatives/substitutes on the market, it tastes just like regular salt so you’re never sacrificing flavor,” said Caroline Klinge, Marketing Manager for Klinge Foods Ltd, which produces LoSalt.

Executive Chef John Brand of Mokara Hotel and Spa and Ostra restaurant and companion hotel Omni La MansiĆ³n del Rio’s Las Canarias, both located on the River Walk in San Antonio, Texas, has created tasty, traditional Super Bowl recipes that utilize LoSalt. While Chef Brand embraces a locally sourced approach and “lifestyle cuisine” at his restaurants, native Midwesterner also uses LoSalt, a natural product with no artificial flavoring.
Whether you are looking to create the perfect game day sandwich, dip, meat or dish with barbeque flair, Chef Brand shows how it is easy to reduce sodium intake. LoSalt is a one-for-one substitute, meaning if a recipe calls for one teaspoon of salt, Chef Brand used one teaspoon of LoSalt.

Meatloaf Sandwiches with Wisconsin Sharp White Cheddar

Serves 6 people

1 1/2 pounds ground sirloin
1 c. bread crumbs
1/4 cup fresh parsley, chopped
3-4 cloves garlic, finely minced
1 large onion, finely chopped
1 large green bell pepper, chopped
1 Serrano Pepper seeds removed fine chopped
1 egg
1 1/2 teaspoon LoSalt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon pepper
1 cup JRB BBQ Sauce
1 cup Ketchup
1/2 cup Veal stock
3 tbsp. Balsamic vinegar
3 tbsp. Maple Syrup
2 tbsp. Dijon mustard
2 tsp. Worcestershire sauce
1/4 c. Parmesan Reggiano
4 Slices Applewood Smoked Bacon

Liquid Mixture:
In a small bowl, combine JRB BBQ sauce, ketchup, Balsamic vinegar, brown sugar, Dijon mustard, Worcestershire sauce, and veal stock.
Meat Mixture:
In a large bowl, combine beef, bread crumbs, onions, green bell pepper, parsley, chopped garlic, egg, seasonings, 3/4 cup of liquid mixture, and Parmesan cheese.
Form into loaf. Place into shallow 7 by 10 in. pan or bread loaf tin, lightly oiled. Top with bacon Slices and glaze with some of the remaining liquid mixture to coat.
Bake in a 350°F oven for one hour and 15 minutes, basting occasionally with remaining liquid mixture or straight barbecue sauce. Drain off excess rendered fat as needed during cooking process.
Toasted potato or challah buns, small, slider size.  Serve 3 oz warm meatloaf slice on a bun with sharp white cheddar.

Green Tomato Chow Chow

Serves 6 people

8 oz green tomato, cut into 6ths
8 oz green cabbage shredded
1 bell pepper, fine brunois
1 T mustard seeds
1 cup apple cider vinegar
1 cup sugar
1 c water
½ c LoSalt
½ jalapeno fine brunois
2 stalks celery, sliced thin
1 onion, sliced thin

Heat vinegar, LoSalt, sugar, water and mustard seeds to simmer.


Place all the vegetables in perforated pan in a 200 hotel pan and pour hot liquid over.
Allow to sit for fifteen minutes and discard liquid.
Cool warm vegetables and reserve for use.  Store in mason jars, serve with crackers.

Buttermilk Popcorn Chicken

Serves 4 people

2 ea 6 oz chicken breasts cut into 7 pieces or cubes each
2 cup white all-purpose flour
2 cups buttermilk
1 teaspoon LoSalt
1 teaspoon white pepper
1 Tablespoon porcini powder
1 Tablespoon garlic powder
1Tablespoon onion powder

Soak chicken in buttermilk 4 hours.  Dredge in seasoned flour and repeat with buttermilk and flour mixture, coating twice.  Cook in fryer at 350 degrees until golden brown and cooked through.  Serve with your favorite dipping sauces.

Quick Fast BBQ Sauce

Serves 8 people. Easy to make in 30 minutes.

1 cup ketchup
¾ cup brown sugar
1 T LoSalt
1 T garlic powder
1 T soy sauce
1 T chili powder
1/3 cup cider vinegar

Add all ingredients in small sauce pot, stir well on low heat for 20 minutes until bubbly and hot.  Turn off heat, brush on meat on bbq or use as dipping sauce when cooled down.
Variations on this would be a little whisky, maple syrup, honey, and a chipotle pepper.