Guess what, tea lovers? May is BBQ month and spring is in full swing, which means that summer’s right around the corner! There’s no better way to #TeaProudly than by inviting a few friends over for some tasty, tea-infused recipes you can throw right on the grill! Celebrating your Memorial Day or graduation with these easy, fresh recipes is a total snap! (they’re seriously simple, really!) And if you’re looking for some veggie recipes and super-delicious, creative sauces, Bigelow Tea’s got you covered with those, too! So send out those invites, put on your apron, fire up the coals and get to grilling!
Grilled Green Tea Chicken and Peaches
Grill chicken for dinner tonight using Bigelow Green Tea with Peach for a delightful flavor.
55-65 Minutes
Serves 4
Ingredients
- 1 whole chicken – cut up – about 4-5 pounds
- ¾ cup (180mL) water
- 6 Bigelow Green Tea with Peach Tea Bags
- ⅓ cup (80mL) honey
- 1 teaspoon (5mL) freshly ground pepper
- ¼ cup (60mL) extra virgin olive oil
- Freshly grounded pepper and salt to taste
- 4 fresh peaches, halved and pitted
Instructions
Instructions for Marinade:
In a small saucepan over medium high heat, bring water to the boil and add teabags, reduce heat and simmer for 10 minutes reducing liquid by ¼. Stir in honey and black pepper.
Instructions for Grilling Chicken:
Preheat grill. Rub chicken with the olive oil and sprinkle lightly with salt and pepper. Place chicken on grill, turn to medium low heat (or use “Indirect” cooking according to grill instructions) and brush with Green Tea with Peach marinade. Cover grill and cook chicken for 15 minutes, brush again with marinade, and cook for another 15 minutes, turn over and brush with marinade and continue cooking for another 20 minutes. Check chicken with a meat thermometer which should read 140-150*F. Remove from heat. Brush peaches with marinade and place cut side down on grill. Grill for 3-4 minutes. Turn, brush with marinade and grill for another 3-4 minutes.
Green Tea Baby Back Ribs and Jicama Green Apple Salad
Your mouth will be watering for these ribs – Enjoy!
Created by Daniel J Lestrud, CEC, CCE
6 portions, 4 ribs per portion
Ingredients
- 26 pork backribs, 2 racks, 13 bones
- 1 sweet onion, julienned
- 4 celery ribs, julienned
- 2 carrot, julienned
- 2 tablespoons kosher salt
- 1/2 tablespoon black pepper
- 12 Bigelow Green Tea, remove string
- 1 jicama, julienned
- 2 green apple, julienned
- 2 celery, julienned
- 1 carrot, julienned
- 4 scallion, sliced
- 1/2 cup rice wine vinegar, steeped with 1 bag Green Tea with Lemon
- 1 teaspoon kosher salt
- 1 cup extra virgin olive oil
Instructions
Combine ribs with onion, celery, carrot, salt, pepper and eight tea bags. Bring to a simmer and cook till fork tender. While ribs are simmering, steep Bigelow Green tea with lemon with cold vinegar, about 1 hour. Cut all jicama, apple, celery and carrot into julienne. Slice scallion on a long bias. Toss all together. Combine vinegar and oil together. Toss vegetables and fruit with salt and vinaigrette mixture and chill.
When ribs are ready, let cool in poaching liquid. Remove cooled ribs from poaching liquid and return liquid to heat and bring to a boil and reduce to two cups volume. Add two cups sugar and four tea bags and let steep five minutes and squeeze out tea bags. Dip ribs into glaze and heat in oven. Brush with additional glaze until ribs are hot and sugar has caramelized. Finish under broiler and drizzle glaze over ribs when on plate. Serve glazed ribs over jicama salad.
Earl Grey Braised Beef Brisket with Earl Grey Barbecue Sauce
Spice up your barbecues this year with this delicious brisket
Created by Daniel J Lestrud, CEC, CCE
Ingredients
Beef brisket:
- 4 pounds beef brisket, whole, not trimmed
- 1 pound sweet onion, julienned
- 1 pound carrot, julienned
- 1/2 pound celery, chopped
- 8 Bigelow Earl Grey Tea bags
- 4 cups water, or enough to cover brisket
- 1 tablespoon kosher salt
Barbecue sauce:
- 4 ounces vegetable oil
- 1 pound sweet onion, chopped
- 1 ounce peeled garlic, chopped
- 1/2 pound celery, chopped
- 16 ounces tomatoes, canned
- 1 cup brown sugar
- 1 cup white vinegar, or cider vinegar
- 1 tablespoon kosher salt
- 8 Bigelow Earl Grey Tea bags
Instructions
Combine onion, celery, carrot tea bags with water and bring to a simmer. Add brisket and let cook till fork tender, may be up to 8 hours. While brisket is cooking make barbecue sauce.
In medium saucepan, heat oil and add onion and garlic and sweat. Add celery and sweat and then add tomatoes, sugar vinegar, salt and tea bags. Let simmer till all vegetables are very soft and remove tea bags. Puree till smooth and chill till ready to use. When brisket is tender remove from heat and allow to cool in braising liquid. Remove cooled brisket from liquid and heat on grill. When hot add barbecue sauce and finish heating in oven to prevent burning sauce.
Slice about 1/4 inch and serve.
Tea Marinated Grilled Tofu
Soak it in a Bigelow Green Tea with Pomegranate tea marinade then infuse it with smoky flavor on the grill.
Serves 4
Ingredients
- 8 – 6 inch wooden skewers
- 1 – 14 oz. package extra firm tofu
- 3 Bigelow® Green Tea with Pomegranate Tea Bags
- 3 Bigelow® Earl Grey Tea Bags
- 2 cups hot water
- ½ teaspoon salt, plus additional for sprinkling
- 1 tablespoon honey
- 1 medium zucchini, cut into 1 inch rounds
- 8 Baby Bella mushrooms, cleaned (about 8 oz.)
- 2 tablespoons canola oil (for brushing)
- Non-stick grill spray
Instructions
Tofu is a great vegetarian, low-calorie alternative for your grill, and marinating it in tea gives it great flavor and color. A touch of honey adds sweetness and helps to create a beautiful grill marks as it caramelizes. First, set wooden skewers in water and allow to soak for approximately 30 minutes. Next, sandwich the block of tofu between two plates lined with a few layers of paper towels. Place something heavy on top plate (like a can) so tofu can drain for 10-15 minutes. In large bowl, combine hot water and tea bags and steep for 5-7 minutes. Squeeze out tea bags into bowl, remove, and add salt and honey to tea. Stir until honey is dissolved. Cut tofu into 1 inch cubes, and add to bowl. Set aside to marinate for 15 minutes.
Thread 2-3 cubes of tofu and 2-3 pieces of vegetables onto each soaked skewer, being careful not to pack the skewers too tightly. Brush each skewer with canola oil and season with a pinch of salt. Spray a gas grill with non-stick grill spray and preheat to medium-high. Place skewers on grill, and cook for approximately 2-3 minutes per side, until grill marks appear and tofu begins to form a nicely colored crust. Note: be very gentle when turning skewers (use a grill spatula), as the tofu is delicate. Remove from grill and serve hot.
Grilled Vegetarian Mushroom Quesadillas
Delightfully nutritious and delicious and Bigelow I Love Lemon Herb Tea helped make it.
10 Minutes
Serves 6
Ingredients
- ¼ cup (60mL) butter
- 6 Bigelow I Love Lemon Herbal Tea Bags
- ¾ cup (180mL) boiling water
- 3 teaspoons (10mL) chili powder
- 2 gloves garlic, minced
- 1 pound (500g) fresh mushrooms, sliced
- 1 small onion, minced
- 1 teaspoon (5mL) salt
- 1 – 8 ounce (250g) pkg. Tempeh, crumbled
- 2 cups (500mL) light Monterey Jack Cheese, grated
- Canola oil
- 12 – 6 inch (15cm) flour tortillas
- Lemon wedges as a garnish
Instructions
To prepare filling: Place tea bags into measuring cup and pour boiling water over bags. Let stand for 5 minutes. Remove bags and reserve tea. Melt butter in large skillet over medium high heat. Add tea, chili powder and garlic. Saute until fragrant, about 1 minute. Add mushrooms, onion and salt. Saute until mushrooms are brown and tender. Add the crumbled tempeh and saute 2 minutes more or until heated through. Remove from heat, cool for 10minutes.
To assemble quesadillas, preheat grill to 350 F (180 C). Lightly brush 6 tortillas on one side with oil. Place the tortillas oil-side downon large non-stick rimless baking sheet (Use a cookie sheet with sides by turning it upside down). Divide the filling mixture equally among the 6 tortillas. Top each filled tortilla with cheese. Brush tops with oil. Gently slide the quesadillas onto the grill. Grill for about 3minutes on each side, until heated through and golden brown. Remove from grill and let stand for 2 minutes before cutting into wedges.
Serve with salsa, sour cream or guacamole and lemon wedges if desired.
And now…..for some AWESOMESAUCE!
Orange & Spice Barbecue Sauce
Tangy and sweet, and just The right amount of spice from The Bigelow Orange and Spice Herbal Tea this sauce is a great compliment for grilled chicken or ribs.
Makes 3/4 cup
Ingredients
- ½ cup (125mL) hot water
- 10 Bigelow® Orange & Spice Herbal Tea Bags
- ¼ cup (60mL) brown sugar
- 1 small onion, diced
- ¼ cup (60mL) ketchup
- 2 tablespoons (30mL) mustard
Instructions
Pour boiling water over tea bags. Let steep for 5 minutes. Remove bags, squeezing them for excess tea. Add brown sugar until dissolved. Set aside. In a skillet, add tea, ketchup, mustard and onions. Mix well and simmer until onions are soft, about 10 minutes. This sauce can be used with steak, chicken and pork. It also can be used for baked beans.