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Tea Smoking
Technique
Tea Smoked Duck with
Roasted Scallion Sweet Potatoes
Tea Smoked
Chicken Breast with Celery Rice
Seared Snapper with Tea Smoked Shrimp Potatoes
Asian Chicken Club
Norman Van Aken's Lapsang Souchong Tea and Shallot Stuffed Salmon
WINE NOTES
Hunt Cellars Sangiovese: “Cal-Itals” are the unsung heroes of American
wine. Many Italian immigrants brought grapes from their family vineyards
in the 19th century aside from zinfandel. They are some of the
oldest vines in the US -- older vines mean more complex grapes and wines.
This is a very versatile wine with dark notes of cranberries and
butterscotch with a hint of strawberry. A great compliment to smoked
foods, especially game.
Pierre Matrot Mersault: White
burgundies, which are chardonnay, can pair well with rich foods and smoked
foods. Mersault usually exhibits aromas of burnt buttered rolls and
roasted hazelnuts. The palate continues with golden apples, smoke and rich
minerality. White burgundies are very adaptable, especially with foods
with complex preparations. The half bottle makes it ideal for first or
second courses in multi-course situations. |
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Asian
Chicken Club
Makes 4 sandwiches
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8 slices whole wheat bread,
toasted
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1/2 cup homemade mayonnaise,
aioli or best quality store-bought mayonnaise
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1 head iceberg lettuce
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1 large tomato, sliced
1/2-inch thick
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2 Tea Smoked Chicken breasts,
sliced on the bias
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8 slices crisp bacon
Spread bread slice with about a
tablespoon of mayonnaise. Layer lettuce leaves, tomato slices, chicken
breast and 2 slices of bacon. Spread about one tablespoon of mayonnaise on
second slice of bread and place on top of bacon. Cut into quarters and
enjoy.
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