Sara’s Weeknight Meals Season 11
Yunnan Tea Eggs
Makes: 6 to 8 eggs 6 cups water 3 pieces star anise 3 bay leaves 3 garlic cloves 1 cinnamon stalk 1 cup regular soy sauce 2 tablespoon dark soy sauce ½ tablespoon citron peppercorn 1 ½ teaspoons five spice powder ¼ cup Yunnan Mountain Black tea 3 pieces dried…
Smoked Tofu Topped with Wakame Salad
1 package extra firm tofu 3 tablespoons Lapsang souchong black tea 1 cup water 2 teaspoons salt 1 teaspoon sugar 1 tablespoon uncooked rice Wakame salad, shredded nori, kimchee and black sesame seeds for garnish Slice tofu into quarter thick slices. Rinse 1 tablespoon of the tea. Bring the water…
Salmon in a Bag with Citrus, Olives and Chiles and Borscht Beets
Start to finish: 45 minutes Hand-on time: 25 minutes Servings: 4 1 small orange, sliced very thin plus 2 tablespoons fresh juice 1 small lemon, sliced very thin plus 2 tablespoons fresh juice 4 (4- to 5-ounce) skinless center-cut salmon fillet pieces Kosher salt and freshly ground black pepper 1/4…
Mama Pat’s Cedar Planked Salmon
Our spiritual connection to the fish of this region has sustained us for millennia. Sockeye or King salmon, with a hint of smoke, sweet and savory, honors the fish’s journey and nourishes our souls. We have countless ways to prepare our bounty, and this is one of my favorites. For…
Sauteed Sea Asparagus with Bacon and Balsamic Red Onion
Note: Various species of sea asparagus grow around the globe A succulent – its pea-green segments are plump with salt water – and it has a crisp texture and salty taste. If you want to tone down it’s salinity you can either soak it in cold water before serving raw…