2. Now roast the salt about 3 minutes and cool.
3. To serve, put the salt and the pepper into two separate bowls. You put a little of each on your plate and dip the chicken into them.
From The Splendid Table®'s How to Eat Weekends by Lynne Rossetto Kasper and Sally Swift (Clarkson Potter, 2011), © copyright 2011 American Public Media.
When Von Diaz ended up with her grandmother's 1964 copy of the Puerto Rican classic Cocina Criolla, she decided to explore the recipes -- with her mother and grandmother at her side.