Mmmango and honey sorbet
I’m not much of a coffee drinker (strange for a Seattleite), but I do enjoy a good cup of tea.  Actually, I enjoy a frozen bowl of tea even more – get it, iced tea!  I’ve recently discovered the Portsmouth Tea Company, an excellent supplier of high-end tea blends.  Their "Mmmmango” tea is perfectly sweet and just slightly herbal – a great fit for tea-based sorbet. 

Makes: 2 quarts
Total kitchen time: 30 minutes, plus churning time

Shopping list:

  • 1.5 quarts purified water
  • 4 tbsp. Mmmmango tea
  • 3 tbsp. honey
  1. In a medium saucepan, bring the water to a boil.  Remove from heat.
  2. Distribute the loose tea among 4 tea bags or 2 tea infusers and place in the pot of water.  Let the tea steep for 25-30 minutes for maximum flavor.
  3. Once the tea has steeped, remove the tea bags and stir in the honey.  Adjust to taste with more honey, if needed, until the mixture is just slightly sweet.
  4. Refrigerate the tea mixture until cold, then churn using your ice cream maker’s instructions.
  5. Top with a drizzle of honey before serving.

I’m a big fan of sneaking loose tea into recipes, especially deserts.  Do you have any favorite tea recipes?  Are there any tea creations you’d like to see?  If so, leave a comment below!

Reading time: 1 min

plank salmon with piped potatoes_1
Perhaps you saw the Cedar Plank Grilled Salmon with Orange-Muscat Beurre Blanc recipe I posted last week.  Man, that was good eating.  “Wow, Scott!” I said to myself.  “How can you possibly make this dish any better?”  I think I’ve found a solution: a delicate halo of piped blue cheese mashed potatoes, gently caressing the salmon fillet as it develops just the slightest smoky crust. 

The potato recipe is quite simple.  Bake (or microwave) whole russet potatoes, about 1 potato for every 2 servings.  When they are fork tender, run them through your potato ricer.  This step is optional, but it’s the only way to guarantee lightness and fluffiness.  Mix in some butter, heavy cream, salt, white pepper and blue cheese.  Then, load the whole mixture into a pastry bag with an extra-large tip and pipe the potatoes around the salmon, directly on individual cedar planks.  Grill until the salmon is done, then serve directly on the planks.  Your guests will love it!

Reading time: 1 min

roasted corn
Don’t let Orville Reddenbacher fool you – corn was meant to be grilled.   This spicy yet cool corn is the perfect accompaniment for grilled meat or fish.  However, just because corn is a side dish doesn’t mean it needs to take the back-seat in flavor. 

Makes: 5 ears
Total kitchen time: 20 mins

Shopping List:

  • 5 ears white corn, shucked
  • 8 tbsp. salted butter, at room temperature
  • 2 tbsp. fresh cilantro, finely chopped
  • 1 tbsp. garlic, finely chopped
  • 1 tbsp. lime juice
  • 1/2 tsp. red cayenne pepper
  • 1/2 tsp. paprika
  • 1/2 tsp. Jamaican jerk seasoning (or your favorite spicy seasoning blend)
  1. Preheat your grill over medium heat.  Place the corn directly on the grill and close the lid.  Grill, turning occasionally, 15-20 minutes.
  2. Meanwhile, combine the remaining ingredients in a small bowl and mash together using the back of a fork.  If you’re making this recipe in a larger quantity, you may want to prepare the butter using a food processor.
  3. When the corn is almost done (check for tenderness with a fork) brush it on all sides with the cilantro butter and grill for another 1-2 minutes. 
    corn butter

This cilantro butter also makes great grilled toast, and can be added to shellfish, chicken, or white fish for a wonderful, simple seasoning.

Reading time: 1 min
Page 1 of 3123