Tea Party Turmoil - Tea Recipes

It is difficult these days to open a magazine, flip on the television or walk a mall without seeing images of cool iced tea, reading about the newest designer teashop or hearing the benefits of tea in your diet. So, today we will incorporate the terrific flavor of tea and maybe even some of the health benefits into our meals.




Foil Wrapped Tea Infused Halibut
Developed, Tested and Finalized by: Andrea Madigan

After water, tea is the most widely consumed beverage in the world. Tea is famously beneficial to your health and overall quality of life. Why are there are so few recipes that use this celebrated ingredient? I don't know the answer, but I'm throwing it out there in the hopes that someone more knowledgeable in Tea will enlighten me. Until then I can only imagine the rationale used when neglecting such an extraordinary eatable. So start experimenting with teas in your favorite recipes as I have done here. The seemingly endless selection of teas to choose from guarantees you will find the perfect fit for your next culinary concoction. Enjoy!

Ingredients:

4 5 oz Halibut Fillets

1 Cup Chopped Tomatoes

1/2 Cup Chopped Scallions

6 Sprigs Fresh Thyme (de-stemmed)

1 Tbs. Lemon Pepper

1 1/2 Tbs. Mrs. Dash

Green or Roobios Tea

 

 

Directions:

• Preheat oven to 425*
• Brew 1 cup strong tea and transfer to a bowl to cool.
• Once cool, add lemon pepper, Mrs. Dash, salt and thyme
• Stir well to combine. Set aside
• Place one fillet on a lightly greased piece of foil, then taking the edges of the foil create a "cup" around the fillet. Suitable for containing liquid during cooking. Repeat with each fillet.
• Pour equal amounts of "tea marinade" over each foil wrapped fillet.
• Top each with tomatoes and scallions.
• Transfer packets to a cookie sheet and place them in the refrigerator 15-30 min.
• Then directly transfer the cookie sheet with all of your fillet foil packets to the oven and bake 5-10 min or until fish is BARELY translucent and cooked through.
• Serve alongside rice and/or salad.

Grilled Green Tea Volcanic Chicken

Developed, Tested and Finalized by: Vanessa Madigan


Tea is an everyday commodity in my home.  My fiance drinks it from morning until night and we find ourselves with boxes and boxes of it every time we go to the market (and by market I mean Costco, so the boxes are no joke!).  We have tried every kind of designer tea to good old Lipton.  Tea has a way of making unusual situations a little more relaxed and a little more civilized.  When traveling in Egypt I was immersed in a land that was very foreign, the language, food and customs were all new to me.  However, when we all sat down to enjoy tea together it was like being at home we laughed, chatted and relaxed.  Tea time was magic. Tea is everywhere, on every continent and seems to touch every family. I have been looking forward to this challenge as I am happy to find new uses for the oodles of tea filling my pantry.  So, this is what I came up with and it was awesome. The chicken is tender, juicy, spicy and tangy. If you like Indian flavors and a bit of heat you will surely like this!

 Ingredients:

4 Boneless, Skinless Chicken Breasts
For Marinade:

6 Green Tea Sachets

4 Cups Water

2 Tsp. Honey, I used local Orange Blossom

4 Jalapenos Sliced

Juice of ½ Lemon

For Rub:

1 Tbs. Chili Powder

1 Tbs. Curry Powder

1 Tbs. Black Pepper

1 Tbs. Paprika

1 Tsp Garam Masala

11/2 Tsp. Salt

1 Tsp Green Tea Leaves, crushed or ground.

Directions:

• Score Chicken
• Brew 4 sachets of Green Tea in 4 cups of water, when tea is steeped sufficiently, remove tea bags and allow tea to come to room temperature.
• Once tea has cooled, add the honey, jalapenos and lemon juice.
• Score your chicken breasts and place in tea mixture to marinate.  Marinate chicken for 4 to 6 hours.
• While chicken is marinating, you can mix your spices for your rub.  In a small bowl mix the Chili Powder, Curry Powder, Black Pepper, Paprika, Cumin, Garam Masala, Salt and Ground Tea.
• After chicken has marinated remove and set on a plate.
• Coat Chicken with spice rub and let set for 20 minutes to 1/2 hour.
• Preheat grill pan or outdoor grill.  Place chicken on grill and grill on each side for approximately 8 minutes.  Cooking time will vary based upon the thickness of your chicken. When chicken is fully cooked remove from grill.
• Serve with warm pita or naan and a cool cucumber salad, delish!