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 an excellent supplier of high-end tea blends, the Portsmoth Team Company. Their “Mmmmango” tea is perfectly sweet and just slightly herbal – a great fit for tea-based sorbet.
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.
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.
