Mouth-watering, buttery, bitey, delicious…
Pick yourself up a couple of sashimi grade Ahi Tuna steaks (I found some BigEye Tuna at a local grocery that far surpassed the quality control test) and a tin of our Organic Teriyaki Ginger Rub.
Use the tuna steaks the same night you pick them up if possible – for the best freshness. Fire up the grill to a medium-high heat. Drizzle a bit of sesame oil on the tuna steaks (olive oil or another high-grade vegetable based oil will certainly do) and rub it all around. Rub each steak with about 1/2 – 1 tsp of Organic Teriyaki Ginger Rub on each side (depending on their size). Allow to sit for 5 minutes. Grill for 1 -2 minutes on each side to your liking. Enjoy alongside of some sticky rice and stir fried vegetables.
2 pounds fresh haricots vert or very slender green beans
2 Tablespoons extra virgin olive oil
1 ¼ teaspoons Organic Madras Curry Blend
Kosher salt and freshly ground black pepper to taste
Preheat oven to 450°F (425°F convect). Wash beans and pat dry. Place in a large, heavy baking dish, lined with foil if desired. Toss with olive oil to coat well. Sprinkle on Organic Madras Curry Blend, Himilayan Pink Salt (or kosher salt)http://teaandspice.com/product.php?id_product=144 and black pepper, and toss again. Place in oven and roast for 7 minutes. Remove the beans from oven, toss well, and set them back in to cook for another 7 minutes. Check and cook longer if desired. Serves 8 or more.
Notes: Substitute asparagus for the beans, or use a mixture of both. Grape tomatoes are a great addition. Toss a pint with olive oil and add to the pan with the beans after the first 7 minutes. Thinly sliced shallots or red onions are also good additions.
2 large sweet potatoes, skins scrubbed clean, or peeled if desired
2 Tablespoons Extra virgin olive oil
2 teaspoons Organic Ras al Hanout (use a bit more for a spicier dish!)
Kosher salt and freshly ground pepper
Preheat oven to 450 (or 425 convect). Cut each sweet potato in half crosswise, then cut each half into 8 to 10 wedges. Place into a large, heavy baking dish, lined with foil if desired. Drizzle the wedges with olive oil and toss to coat well. Sprinkle on the Organic Ras al Hanout, salt and pepper to taste, and toss again.
Place baking dish in the oven, and roast for about 20 to 25 minutes, tossing gently once or twice while they cook. The sweet potatoes are cooked when the wedges can be pierced easily with a sharp knife or a fork. Serves 8
1 ½ cups cranberry juice
1 Tablespoon Great Lakes Tea & Spice Mulling Spice Blend
1 cup Vernors or other ginger ale
Pomegranate seeds for garnish, optional
Place cranberry juice in a small saucepan with mulling spices and heat over medium heat. When the juice begins to boil, turn down the heat to low and simmer for 5 minutes. Remove from the heat, strain into a glass measuring cup and set aside to cool for 10 to 15 minutes.
When mulled cranberry juice has cooled, mix with the Vernors and serve over generous amounts of ice in 12 ounce glasses. Garnish with pomegranate seeds if desired.
2 heaped Tablespoon Organic Manitou Masala Chai Tea
1/4 cup milk
2 teaspoons vanilla extract
4 ounces unsweetened chocolate
1 cup flour
1 cup butter
1/2 teaspoon salt
2 cups sugar
1 cup chopped nuts
In a small saucepan, heat the milk and chai (in an appropriate tea-ball/t-sac) to just below boiling. Remove from heat and set aside to steep while you proceed. Preheat oven to 350 degrees. In a double boiler melt butter and chocolate, stirring to combine well. Meanwhile, in a large bowl stir together the sugar, eggs and vanilla. When the chocolate has melted, let it cool for a few minutes then stir into the sugar and eggs. Strain the milk into the bowl, pressing on solids to extract all the flavor from the tea.
Combine dry ingredients in a medium bowl and stir into the sugar and chocolate mixture. Finally, stir in nuts. Pour into a 9"x13" pan that has been lined with waxed or parchment paper. Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool completely, and turn out onto a board to cut.
Simply rub your Turkey with butter or our California Extra Virgin Olive Oil liberally and rub on our Tuscan Rub in the same fashion. Bake as cooking instructions provide and serve alongside of some garlic mashed potatoes prepared with our Italian Herb Romano blend.
For that traditional smoked flavor without having to slow-smoke, rub your bird with butter and then modestly with our Fishtown Smoked sea salt or Fumee de Sel Chardonnay Smoked Seasalt and a dusting of our Herbs de Leelanau. For the Fishtown bird, serve alongside sweet potatoes, smashed or French fried and for the Fumee bird enjoy alongside of some Herbed Mashed potatos using our Herbs de Leelanau.
Combine 1 cup of Aged Fig Balsamic Vinegar with 1/2 cup of Honey Beads Sweetener and 2 tbsp Sel Gris sea salt and simmer for 15 min. Use reduction to paint turkey skin every 15 minutes during the last hour of cooking to crisp the skin and create a deep rich lustrous finish with unparalleled depth of flavor.
kudos to Stuart Mitchell, Great Lakes Tea & Spice Operations & Chef
Rub your Turkey (or any other bird) liberally with our aromatic Oaxacan Coffee Rub, dry (no oil or butter) so that the Demerara sugar in the blend will carmalize on the skin. Bake as instructed. Serve alongside of grilled roasted corn and spiced up pinto beans with guacamole. Make Turkey tacos or fajitas with the leftovers.
Thanks to the retail mojo around the Holidays, I have been traveling down the road for months now, enticing people to buy our tea and spice products at Holiday gift shows all over the USA. I have been from Columbus to Houston and am currently looking forward to a fine trip to Richmond, VA – home of several major Universities and Colleges and some really great food options. Staying healthy on the road means eating well, and I can't describe the temptation for junk food whilst driving down the highways and byways. So, at every possible opportunity, I skip the junk and do what is HARDER and MUCH LESS CONVENIENT and find a healthy, natural, organic place to eat. What, however, is just as important as what I eat is WHAT LIQUIDS I AM PUTTING INTO MY BODY.
At a motel in Mequon, Wisconsin, on a morning I wasn't feeling so fantastic I was encouraged by my traveling side-kick, Simon Winograd to crack open a tin of our Organic Peninsula Red, a rooibos (red-tea) blend with tons of vitamin-C: hibiscus, rose hips and honey bush, with a great tart-robust flavor of citrus and cloves. It really is the ideal all day long sipping beverage, piping hot, for easing sinus congestion and boosting immunity and general health. It is truly an herbal tisane, so it contains no tea leaves, thusly no caffeine. Whenever I start to feel rotten I try to remember to steep myself some Organic Peninsula Red.
Whenever anyone asks me which tea is my favorite, I start by telling them that if I were stuck alone on an island, I would hope to have a lifetime supply of our Organic Persian Peach White. When I am on my feet all day selling teas and spices, it is a perfect refresher – with just enough caffeine to keep me upright and lots of healthful anti-oxidants – I love it at any temperature. It has just a hint of peach and jasmine – and it is made with organic essential oils and flavors in perfect harmony with a superior grade of Chinese white tea.
There it is – always keep these two teas/tisanes around to have something hot to sip all day long!