I have slacked off on cooking recently as my other tea projects have taken precedence… the holidays are approaching quickly.
The first of the season Halloween and my recent trip to New Orleans has given me inspiration to create a most unusual costume for a party I will be attending.
Tonight I decided to cook and my choice of tea was Sencha.
I began thinking of the why I like Sencha as one of my favorite cooking with tea ingredients.
It dawned on me, the sweet aroma and light weight leaves when brewed, combined with the vegetal flavor remind me of a vegetable I ate as a child, Callaloo. There were many a good meal where this caribbean vegetable was served. One of my favorite breakfasts consist of codfish, callaloo http://en.wikipedia.org/wiki/Callaloo and breadfruit.
Well, when I cook with Sencha I am reminded of Callaloo.
So tonight it is a simple dish which I call
1 lb ground sirlon
1/4 onion chopped
1 garlic clove minced
2 teaspoons Sencha brewed (save the tea to drink along with the meal)
a pinch Kosher salt
3 tablespoons Szechuan dipping and grilling sauce (add 2 tablespoons then taste if more needed add another tablespoon)
Brown the meat add onion and garlic cook until onion and garlic are translucent. Brew the tea, after the first infusion take the leaves add them to your browned meat, mix well lower heat as not to overcook the tea leaves. Add your Szechuan sauce, done. Serve over oodon noodles, warm and filling.
As you can see this is not one of my more complicated recipes, just something good that puts a smile on my face.
This meal is certainly not for the feint of heart for as I type this I can feel the tea leaves kicking in zoom… I’ll be up all night.