Here is a great Easter Egg to Save to your computer and then print and color.

Enjoy coloring your Easter Egg.

Tea Smoked Pork Tenderloin

Tea-Smoked Pork Tenderloin

This recipe I found on the Internet and just had to try and it was awesome.

This recipe comes from Justin Brunson.

First you will need to make a Brine and you will be using 1 cup of Black tea leaves or loose leaf tea..

Brine:

1 gallon of water

1 Cup Brown Sugar ( this is used to caramelize your meat when cooked)

1 Cup Kosher Salt

1 Tbs of Mustard Seed

1 Tbs of Black Pepper Corns

1 Tbs. Coriander Seeds 

4 Bay Leafs

1 Cup of your Favorite Black Tea

Mix all ingredients into a pot bring to boil strain and cool.  Add 6 pork tenderloins and brine for 8 hours, remove the tenderloins from the brine and let dry for  12 hours on a rack inside the refrigerator.  This will allow for the smoke to stick to the pork.

Tea Smoking:

1 Cup of Black Tea

1/2 Cup Belgian  Rock Sugar grind down

1/2 Cup Kosher Salt

Mix ingredients in bowl.  Then make a packet with two layers of tin foil. Put smoking mixture into the tin foil packet and poke holes in the top of packet.  Us packet on your charcoal grill or put it directly on top of your heating elements o your smoker.  Do not try this in an inside oven!

Believe me you will not like the results  plus it will also set off your smoke detectors.

My favorite black teas to use with this is the Darjeeling, Monkey Picked and the Mango Black, but you can use your favorite and just play with this recipe and see which black you like best.

Have a Teariffic Day and Happy Cooking!

Jasmine Tea Sorbet

Jasmine Tea Sorbet

Makes about 1 quart of Sorbet or Granita.

This intensely refreshing lemony sorbet is the most awesome form of iced tea.  This mixture can also be used to make some delicious popsicles and/or Granita.

1 1/3 Cup Sugar

3 Cups Water

Zest of 2 Lemons

3 tbs. loose Jasmine green tea leaves

1 cup freshly squeezed lemon juice (4 to 5 Lemons)

Combine sugar, water and lemon zest in a medium sauce pan. Heat gently while stirring to dissolve sugar.  Bring to a boil and boil 3 minutes.  Remove from heat and stir in jasmine tea leaves.  Let sit for 4 minutes, and then strain into a large bowl. Stir in the lemon juice and place in the fridge to cool completely before freezing.

Once cool, this ambrosial liquid can be made into one of three things:

Sorbet: pour into an ice cream maker and freeze to the manufacture’s directions.

Popsicles:  pour into your favorite popsicles mold and freeze.

Granita:  Pour into one or more Shallow plastic containers and freezer for 4 hours, stirring with a fork every 30 minutes to Make sure the ice crystals have a uniform texture. Granita is a Sicilian form of “ice cream” still enjoyed in fancy restaurants.

Darjeeling Tea Rub and BBQ Sauce

Eleven Spice + Two Tea Rub

5 tbs.  Darjeeling Black Tea

¼ Cup packed Light Brown Sugar

2 tsp. ground cinnamon

1 tsp. curry powder

1 tsp. ground cumin

1 tsp. ground red pepper flakes

½ tsp. cayenne pepper

1 tsp. freshly-ground black pepper

½ tsp. ground star anise or anise seed

½ tsp. ground clove

½ tsp. ground fennel seed

½ tsp. ground ginger

½ tsp. ground mace

Combine all ingredients in a medium bowl, mixing well until mixture is completely combined.

Grind the tea using a spice grinder or a mortar and pestle. This mixture will keep for approximately 2 months, and is good to use on Chicken, Pork, beef and game for grilling and or roasting. This mixture is also great for braising liquids, soups, chutneys and even ketchup for a burger sauce.

If your looking for a great sauce for game day this is it.

You can also make a BBQ sauce by adding some of the tea and honey which is just awesome.

Rooibos Tea Butternut "Pizzettas"

Rooibos Butternut "Pizzettas"

Think of these roasted squash rounds as tiny pizzas: You simply bake them, and add any topping you like or have on hand. In this version, Bay Area cookbook author Eric Gower melts butter and fruity rooibos tea leaves, creating a rich and floral infusion to brush on the pizzettas; then he finishes them with a mix of tea and salt. Rooibos, derived from a South African plant, is not a true tea but rather an herbal infusion. It sometimes goes by the name "red tea."

Ingredients

3 tablespoons unsalted butter

1 tablespoon plus 1 1/2 tsp. rooibos tea leaves

2 medium-large butternut squashes

Drizzle of olive oil for baking sheets

1 teaspoon fine sea salt

Pepper

2 tablespoons chopped fresh chives

Preparation

1. Preheat oven to 425°. Heat a small frying pan over medium heat and add butter and 1 tbsp. tea. When butter foams, remove from heat, cover, and let infuse 10 minutes. Strain butter through a fine sieve; discard tea.
2. Meanwhile, using a large, sturdy, sharp knife, cut off stems and seedless "necks" of squashes (save seeded parts for another use). Stand each neck on a flat side and slice peel off with 7 or 8 cuts, leaving a kind of octagonal shape. Cut necks into 1/2-in. slices. Lightly oil 2 baking sheets and place squash, slightly separated, on sheets.
3. Pulverize remaining 1 1/2 tsp. tea leaves (if already fine, skip this step). Mix with salt.
4. Brush infused butter onto tops of squash slices, then season with pepper and rooibos salt. Bake until very soft, about 25 minutes. Transfer to a platter and sprinkle with chives.