BRINING & ROASTING
½ oz loose green tea (Tea Hugger!). We used Strawberry Green.
1 pint of Strawberries, smushed and muddled and juicy
½ C sugar
½ C salt
4 C boiling water
2 lb Pork Butt
• Place tea, muddled strawberries, salt, and sugar in a heat resistant container.
• Top with boiling water.
• Let steep 5 minutes or so. No need to be perfect here.
• Strain out tea leaves and cool to room temp.
• In a big ol’ pot, soak your butt in the tea brine for about 8 hours.
• Remove the pork from the brine and roast it low and slow in your oven overnight. We covered ours tightly with tin foil and set the oven at 250.
1 TBS Red Thai Curry Powder
1 TBS Coconut Oil (melted)
1 TBS Fish Sauce.
1 small onion
2 garlic scallions
1 TBS minced fresh ginger
1 pepper—orange bell
1 or 2 carrots
2 Sweet Potatoes
¼ TSP salt
¼ TSP garlic powder
¼ TSP onion powder
1 C brewed Tea Hugger strawberry green tea
1 large can crushed tomatoes
1 large can petite diced tomatoes
1 TSP Fish Sauce
2 Kafir lime leaves
1 can Cannellini beans
1 can coconut milk
• Steep a teaspoon of Strawberry Green tea in a cup of boiling water for 5 minutes.
• Blend together the curry powder, the fish sauce and the coconut oil to make a paste
• Warm your curry paste in a soup pot--keep heating it until you can smell it from across the kitchen. It’s called “blooming”
• Add your diced onions, garlic scallions, and ginger and stir over medium heat until your onions are translucent.
• Then add peppers, carrots, and sweet potatoes and allow them to brown, maybe 5-10 minutes.
• Now add tomatoes, the brewed tea, and lime leaves, plus the salt, garlic and onion powder to taste. Bring it to a boil and reduce it to a simmer until your potatoes are soft and all your flavors have combined beautifully. Go for at least an hour and half to get the flavors well-combined.
• While your pot is simmering, it’s time to shred the pork. That little piggy should have slid off the bone while roasting. Pull off the skin to discard and cut the meat into cubes of manageable size—these cubes can be shredded by hand to your desired size.
• Once sauce has simmered add the pork, cannellini beans, and that final dash of fish sauce. Give it time to heat through.
• Ladle generous portions into soup bowls and top with the coconut milk.
• Eat and be happy.
(makes ½ Gallon of Iced Tea)
•½ Ounce of Loose tea (any kind)
•4-6 Cups of Boiling water
•½ cup of sugar (more or less to taste)
Place loose tea into one or two tea sacs and seal or tie closed with kitchen twine. (Cheese cloth also works to make your own tea bag.) Place in heat tolerant container with sugar. Pour boiling water over tea and sugar. Let the tea steep the appropriate time.
•Green Tea: 5 minutes
•Black Tea & Herbals: 8 minutes
Remove tea bags and fill the rest of the way with cold water
Find Tea Hugger teas at the following locations.
Cheesecakes by Alex
• Steamy, warm pot of hot Chai tea
• Bailey’s Irish Cream
• Whipped cream & cinnamon to top
Directions Fill your favorite ceramic mug ¾ full with hot chai tea (sweet or unsweet—your preference) Add a shot of Bailey’s and stir til creamy Top with whipped cream and a sprinkle of cinnamon for beauty! If you’d like to make this even MORE Irish, go for the Jameson’s. What’s stopping you?
• ½ gallon Rooibos Provence sweet iced tea
• A bottle of your favorite champagne!
Directions Fill a champagne glass ¾ full of champagne and top with tea. Rooibos Provence is a South African evergreen leaf herb tea, blended with French lavender, rose petals, and dried fruits. In lieu of champagne, you can use a sparkling wine from Chile or New Zealand to traverse the globe even more!
• ½ gallon Eldernacea unsweet iced tea
• A bottle of your favorite champagne!
Directions Fill a champagne glass ¾ full of champagne and top with tea. Eldernacea is an herbal blend packed with immune boosting properties. If you’re having brunch in winter, might as well build up cold fighting agents while you’re at it!
• ½ gallon Currantly Clove green tea, strongly brewed, sweetened, & iced
• Malibu or other tropical flavored rum
• Clove-studded orange slices to garnish
Directions Fill a rocks glass with ice and decant a shot (or two!) of rum. Top with tea and garnish for beauty! If you’d like to make this into a sparkly punch, try adding cream soda, a currant or berry seltzer, or even sparkling wine.