So, apparently we can do just all kinds of things with tea. Drink it (our favorite), make popsicles with it, marinate meat with it.
What? Marinate with tea?
Oh yes… I’ve just learned that tea is a great tenderizer. I’d heard before that coffee was a great ingredient for marinades, but never have I used tea before.
And with July 4th coming up, some of us might be throwing a steak or two on the grill, no? And considering the War for Independence started with a little Tea Party, this is the perfect combination!
For meat or game, you might try the following marinade for your next cook-out:
- three cups freshly brewed tea
- vegetable stock
- half cup olive oil
- half-cup wine vinegar
- black pepper
- about two sprigs thyme
- a bay leaf
- two cloves
Or, for chicken, use this marinade:
- one cup plain yogurt
- two tablespoons finely ground black tea (or any variety)
- cup of chopped shallots
- quarter tablespoon cayenne pepper
- juice of one lemon
- black pepper
You can use ground dry tea for glazes on your chicken or pork as well. Mix it with an apricot jam and a few spices (chiles, anyone?), and a little wine vinegar. You could also top your fruit tarts with this glaze, adding an herbal tea in place of black, and maybe a little sugar.
Instead of your stock next time you deglaze a pan, substitute tea if you wish, and a little balsamic vinegar or sherry. Thicken with flour, or your other favorite thickener.
Use tea anytime it might work to add complexity instead of water when the recipe calls for it — simmering, boiling rice or noodles, syrups, etc. (just make sure to use the same amount of brewed tea as the recipe called for in water).
What recipes do you use tea to cook with?