A recipe from Chef Janine Falvo of Carneros Bistro & Wine Bar in Sonoma, Calif. Spanish smoked paprika (pimenton), is available at specialty stores and some supermarkets.
8 cups water
10 black tea bags, such as Darjeeling or oolong
1 cup honey
? cup vegetable oil
2 onions, diced
1 red bell pepper, diced
3 cloves garlic, minced
? cup apple cider vinegar
2 tablespoons hot red pepper flakes
1 tablespoon each: salt, pepper
2 full racks pork baby back ribs, about 6 pounds
Spice rub:
? cup brown sugar
1 tablespoon each: salt, Spanish smoked paprika
1 ? teaspoons each: cumin, granulated garlic
? teaspoon ground red pepper
Heat oven to 275 degrees. Heat the water in a large saucepan over high heat until boiling. Turn off heat; add tea bags. Brew 5 minutes. Remove tea bags. Stir in honey. Pour tea into a large bowl or container. Set aside.
Wipe pan dry. Pour in oil; heat over medium heat. Add onions and red pepper; cook until the onions are golden, about 6 minutes. Add garlic; cook 1 minute. Add the tea, vinegar, red pepper flakes, salt and pepper; heat to a boil.
Place ribs in a large roasting pan. Pour the hot tea/braising liquid on top, until liquid covers about three-quarters of the ribs. Place the ribs in oven. Braise until meat starts to pull away from the bone, about 2 ? hours. Remove ribs from braising liquid; cool. (Freeze or chill the liquid for future stews or soups.)
Heat a grill or broiler to high heat. For spice rub, combine all ingredients in a bowl. Generously spread rub on cooled ribs. Grill the ribs until caramelized, 6-8 minutes. Separate racks into individual ribs to serve.
Nutrition information
Per serving: 876 calories, 66% of calories from fat, 64 g fat, 23 g saturated fat, 245 mg cholesterol, 22 g carbohydrates, 51 g protein, 893 mg sodium, 1 g fiber
Green tea cookies
Prep: 20 minutes Cook: 12 minutes per batch Makes: 6 dozen
A recipe from Chef Carol Wallack, owner of Chicago's Sola restaurant. Matcha is a Japanese powdered green tea available at tea shops, Asian markets and specialty stores.
? cup each: semolina flour, all-purpose flour
? cup sugar
1/3 teaspoon baking powder
Pinch salt
3 tablespoons cold butter, cubed
1 tablespoon green tea leaves, finely chopped
1 ? teaspoons matcha
Grated zest of 1 lime
1/3 cup whipping cream
Heat oven to 350 degrees. Combine flours, sugar, baking powder and salt in the mixing bowl of a standing mixture. Add cold butter; beat just until the flour mixture is crumbly. Stir in tea, matcha and lime zest. Pour in cream; blend well.
Roll out the dough on floured surface to 1/8 -inch thick. Cut into 1 ?-inch circles with cookie cutter. Line a cookie sheet(s) with parchment paper. Place cookies on parchment. Bake until top is firm, 12 minutes per batch.
Nutrition information
Per cookie: 18 calories, 44% of calories from fat, 1 g fat, 1 g saturated fat, 3 mg cholesterol, 2 g carbohydrates, 0 g protein, 4 mg sodium, 0 g fiber
Transition tea
Prep: 5 minutes Makes: 1 serving
Ted Allen has a fall cocktail perfect for those who can't let go of the sweet iced tea of summer. His version offers a "chilled-out" twist: A splash of Bourbon and some exotic spices. Allen prefers Maker's Mark for this drink. To make simple syrup, heat equal parts sugar and water to a boil until the sugar dissolves. Garnish with your choice of herbs or an orange or lemon slice.
2/3 cup water
1 tea bag Earl Gray or other black tea
2 star anise
5 cardamom pods
2 ounces Bourbon
1 ounce simple syrup
Heat water to a boil in a measuring cup in microwave on high. Add the tea bag and spices. Steep 3-5 minutes; remove the tea bag. Steep 10 minutes.
Fill a 12-ounce highball glass with ice. Add Bourbon. Pour tea through a strainer into glass. Add simple syrup and enough chilled water to fill. Stir.
Nutrition information
Per serving: 183 calories, 0% of calories from fat, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 15 g carbohydrates, 0 g protein, 6 mg sodium, 0g fiber
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