Lapsang Souchong Tea Steamed Clams Food

STEAMED CLAMS

Steps:

• Wash the clams thoroughly and remove any blemishes. They should have no odor. Heat oil in a large saucepan (with a cover) over medium heat and cook garlic and onion until translucent. Add the wine and let cook for a couple of minutes to combine the flavors. Add the clams and clam juice (or water) and cover the pan for about 10 minutes until the clams open. Discard any clams that do not open and remove clams to serving bowls. Season the juices in the pan with salt and pepper to make a sauce. Pour the sauce and melted butter over the clams.

LAPSANG SOUCHONG GARLIC CHILI OIL GLAZED SALMON

Steps:

• Lapsang chili oil glaze: Make a strong infusion of tea and then reduce to 1 cup. Add all the ingredients at the end of reduction to melt honey and infuse flavor. Set aside.
• Chili oil: Heat oil in a small pan to 325 degrees F. Add the garlic and fry for 3 to 5 minutes or light golden brown. Remove from heat and add the sesame oil, soy sauce, and sambal. Add the Lapsang reduction. Let cool to allow flavors to combine.
• Marinate salmon fillets in the Lapsang-chili mixture for 1 hour. Preheat a grill. Remove from the marinade and grill over medium flame for about 8 minutes each side, or until cooked to desired doneness.
• Taro Wasabe mashed purple potatoes: Peel the taro and cut into medium cubes. Put into cold water, bring to a boil and cook until taro is fork tender. Chop potatoes into medium cubes, place in pot with cold water, bring to a boil and cook until fork tender. Due to different cooking times, cook potatoes and taro separately. When they are done, drain and combine with other ingredients and mash. Add cream slowly as not to make too creamy.
• Sesame Green Beans: Toast sesame seeds in clean, dry skillet for 30 to 45 seconds on medium heat, move rapidly to avoid burning. Set aside. Pick and clean the beans. Heat sesame oil in pan, then fry the beans until semi cooked, about 45 to 60 seconds. Toss in pan to coat with oil. Sprinkle with toasted seeds.