Tea Spot Chef Meets Guy Fieri

Not a big fan of Minute to Win it, but fantical about the Next Food Network Star, Triple D and Big Bite...What do they all have in common??? One of my idols, Guy Fieri. A really cool guy that just launched his own BBQ Sauce and Salsa line at the Fancy Foods Show last month. Below is a little tea twist on Guy's Salsa Verde.

Tea Twisted Guy's Salsa Verde:
• 1/2 cup fresh basil leaves
• 1/2 cup fresh parsley leaves
• 1/2 teaspoon red pepper flakes
• 1 tablespoon chopped garlic
• 1/2 teaspoon capers
• 1 teaspoon anchovy paste
• 2 tablespoons chopped jarred roasted red bell pepper
• 1 tablespoon chopped onion
• 2 tablespoons lemon juice
• *¼ cup Green Tea Concentrate
o To Makte Tea Concentrate: Steep 1 tablespoon of Green Tea in 175 degree water for 3 min. Strain tea leaves & let cool for 3 min.
• 1/3 cup extra-virgin olive oil
• Salt

In a food processor, puree all ingredients but oil and salt until smooth. With machine running, slowly add oil until well combined. Season with salt, to taste.

Serve it with chips, ladle it over grilled chicken or salmon, or try is as a dipping sauce. You might want to double the recipe so you have extra on hand.

*Tea Spot's Chef Tea Twist

Yield: 1 cup

Prep Time: 5 minutes

Ease of preparation: easy

Tea Tips - Episode 11 "Cooking with Tea"

Tea-Smoking - Fine Cooking Recipes, Techniques and Tips

Tea-Smoking - Fine Cooking Recipes, Techniques and Tips

Flat Bread Pizza

Ingredients:

• 2 pieces Climber's High Naan, grilled
• 1 cup Edamame, shelled
• 1/2 cup white kidney beans
• 1 avocado, peeled and pitted
• 1 jalapeno, seeded optional
• 1 TBS miso paste
• 1 lemon, juice & zest
• 2 cup spinach, chopped
• 1/2 red bell pepper, chopped
• 1/2 cup goat cheese
• 1 cup olive oil
• 1/2 cup white vinegar
• salt & pepper to taste

Preparation: Watch video below.

For Climber's High Naan recipe, visit : The Tea Spot Blog

Roasted Green Tea Frico toped with Smoked Salmon Tartar

An easy-to-make appetizer to celebrate Earth Day...

Ingredients: Salmon Tartar

• 12 oz smoked salmon, diced
• 1 1/2 cup creme fraiche
• 1 TBS Dijon mustard
• 1 lemon, zest and juice
• 2 TBS capers, washed & diced
• 2 shallot, small diced
• 1-2 tsp cayenne pepper
• 1/4 cup Italian parsley, finely chopped
• 1/2 TBS BOULDER BLUES Tea-soning
• Garnish: 1/4 cup Italian parsley, finely chopped

Preparation: Salomon Tartar

1. Place all ingredients in a bowl and mix to combine. Place in refrigerator until ready to use.

2. Visit steepitloose.blogspot.com for Roasted Green Tea Frico recipe.

RED ROCKS Glazed & Grilled Portabella (Steak) Wrap

If I were you, I would make extra Red Rocks Glaze, a healthy and easy to make marinade for chicken, steak, fish and veggies that can be stored it in your refrigerator for up to 7 days.

RED ROCKS Glazed & Grilled Portabella (Steak) Wrap

Yields: 4-6 servings                                          

Cooking Technique: Marinade & Glaze

Ingredients - Red Rocks Glaze                    

- 1/3 cup Olive Oil

- 1/3 cup Balsamic Vinegar

- 1/4 cup agave 

- 3 tablespoons Red Rocks tea, finely grounded

- 1 tablespoon Dijon mustard

- 2 teaspoon salt  

- 2 teaspoon white  pepper

Preparation - Red Rocks Glaze

1. Mix vinegar, agave & mustard together. Slowly add the oil whisking vigorously to emulsify the dressing (may be done in a food processor). 

2. Add Red Rocks, salt & pepper to mixture & whisk. Reserve to marinate portabella (or steak).

Ingredients - Wrap

- 4 large Portabella Mushrooms (or 1.5 lb Flank Steak) 

- 2 Avocados, sliced

- 2 heirloom tomatoes, sliced

- 2 cups spinach

- 4 oz. Drunken Goat cheese, sliced

- 4 whole wheat tortilla wraps, slightly grilled 

Preparation - Wrap

1. Coat steak or portabellas with 1/2 cup Red Rocks glaze (allow to marinate for 30 minutes). Divide remaining glaze. Use 1/2 to glaze when grilling & the other 1/2 to spread over tortillas.

2. Heat grill to medium. Grill portabellas (or steak) on each side for 4 - 7 minutes, glaze periodically. Grill tortillas on each side for 20-30 seconds. Thinly slice.

3. Spread glaze on tortilla, add avocado, spinach, cheese & tomatoes. Wrap & Enjoy!

Part II: 'TEAS' Your Food: Tea + Seasonings = Tea-sonings

As I mentioned last week, one of the most creative and fun way to use all the tea in your pantry is to cook with it. In my opinion, the easiest way to get started cooking with tea is to make a Tea-soning. Last week I posted my famous Boulder Blues Tea-soning and this week I am posting another one of my favorite Tea-soning...

I created this Tea-soning specifically to season and sear salmon. The MATE LIMON CHA Tea-soning has very few ingredients, making it easy to make. You don't have to add many other ingredients when using a tea with great depth and various flavors, like our MATE LIMON CHAI.

Ingredients: MATE LIMON CHAI Tea-soning

Yields ~ 8 TBS

·  3 TBS MATE LIMON CHAI, finely grounded

·  2 TBS Salt

·  1 TBS Sugar

·  1 tsp pepper

·  1- 2 tsp cayenne pepper

Hand blend the above ingredients and store your Tea-sonings in a metal or glass container, away from light & moisture, until you are ready to use it.

Next week, my favorite recipe with this Tea-soning...