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John Harney’s popular book about cooking with tea, Eat Tea, has been re-issued with the name Tea Cuisine. Tea Cuisine lets you travel from the tea pot to the soup pot. Enticing recipes describe in delicious detail how your favorite tea, as well as teas you haven’t yet tried, can add a whole new dimension to every category and genre of food.
By Joanna Pruess with John Harney Softcover
Here's a tempting recipe from the book ... Harney's Hot Cinnamon Spice Tea-Smoked Swordfish Steaks
Traditional Chinese tea smoking uses black tea. Chef Danny Lee, who has known the Harneys and their teas for decades, uses their Hot Cinnamon Spice tea leaves to impart a mystical, smoky flavor to swordfish. Experiment with different teas and/or combinations of teas to enhance smoked foods, as you would with different varieties of woods.
2 ounces peanut shells
2 tablespoons Hot Cinnamon Spice tea or other spice-scented blends of tea leaves
2 tablespoons dark brown sugar
Six 8-ounce slices center-cut swordfish steaks
Salt and freshly ground black pepper
1. Line a wok, pot of deep roasting pan with 2 to 3 layers o heavy duty aluminum foil. Combine the peanut shells with the tea leaves and brown sugar and sprinkle in the prepared pan. Set a Chinese smoking net or rack on top.
2. Lightly season the swordfish with salt and pepper, the place it on the netting. Wrap the foil over the top of the pan, tightly, crimping it over high heat, and smoke for three minutes. Carefully open the pan and serve the fish. Serves 6
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