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Archives for posts tagged ‘barbecue’

6 Bigelow Tea Dishes To Kick Off Your Memorial Day

Memorial Day holds quite a bit of important history, and serves as a significant national symbol of gratitude to all those who have fought and died as members of the armed services. At Bigelow Tea, there has been a long-standing history of supporting the troops, and each year, this day is one to remember and appreciate the soldiers who have made the ultimate sacrifice for our great country.

While Memorial Day may conjure images of picnics and long weekends, how much do you know about this patriotic holiday? In 1868May 30 was initially declared Decoration Day, “which was designated for the purpose of strewing with flowers and otherwise decorating the graves of comrades who died in defense of their country during the late rebellion.” In 1971, Congress moved Memorial Day from May 30 to the last Monday in May.

On Memorial Day, Bigelow Tea feels extra proud to pay tribute to U.S. servicemen and women, including an official sponsorship of the USO. This is a continuation of the Tea for the Troops program, which third generation president and CEO Cindi Bigelow says is “our way of saying thank you to the men and women fighting for our country.” Since the program started in 2009, almost 4 million bags of Bigelow tea have been sent to bases in Korea, Iraq, Germany and Afghanistan.

Whether you’re hosting a Memorial Day bash or spending the weekend with loved ones, Bigelow Tea has the refreshments covered. With one of these six tea-inspired recipes, you’ll surely wow everyone at the table. Tag #TeaProudly to share how you’re spending the day!

Earl Grey Braised Beef Brisket with Earl Grey Barbecue Sauce

Ingredients

Beef brisket:

  • 4 pounds beef brisket, whole, not trimmed
  • 1 pound sweet onion, julienned
  • 1 pound carrot, julienned
  • 1/2 pound celery, chopped
  • Bigelow Earl Grey Tea bags
  • 4 cups water, or enough to cover brisket
  • 1 tablespoon kosher salt

Barbecue sauce:

  • 4 ounces vegetable oil
  • 1 pound sweet onion, chopped
  • 1 ounce peeled garlic, chopped
  • 1/2 pound celery, chopped
  • 16 ounces tomatoes, canned
  • 1 cup brown sugar
  • 1 cup white vinegar, or cider vinegar
  • 1 tablespoon kosher salt
  • 8 Bigelow Earl Grey Tea bags

Instructions

Combine onion, celery, carrot tea bags with water and bring to a simmer. Add brisket and let cook till fork tender, may be up to 8 hours. While brisket is cooking make barbecue sauce. In medium sauce pan heat oil and add onion and garlic and sweat. Add celery and sweat and then add tomatoes, sugar vinegar, salt and tea bags. Let simmer till all vegetables are very soft and remove tea bags. Puree till smooth and chill till ready to use. When brisket is tender remove from heat and allow to cool in braising liquid. When cool remove from liquid and heat on grill. When hot add barbecue sauce and finish heating in oven to prevent burning sauce. Slice about 1/4 inch and serve.

Green Tea Baby Back Ribs and Jicama Green Apple Salad

Ingredients

  • 26 pork backribs, 2 racks, 13 bones
  • 1 sweet onion, julienned
  • 4 celery ribs, julienned
  • 2 carrot, julienned
  • 2 tablespoons kosher salt
  • 1/2 tablespoon black pepper
  • 12  Bigelow Green Tea, remove string
  • 1 jicama, julienned
  • 2 green apple, julienned
  • 2 celery, julienned
  • 1 carrot, julienned
  • 4 scallion, sliced
  • 1/2 cup rice wine vinegar, steeped with 1 bag Green Tea with Lemon
  • 1 teaspoon kosher salt
  • 1 cup extra virgin olive oil

Instructions

Combine ribs with onion, celery, carrot, salt, pepper and eight tea bags. Bring to a simmer and cook till fork tender. While ribs are simmering, steep Bigelow Green tea with lemon with cold vinegar, about 1 hour. Cut all jicama, apple, celery and carrot into julienne. Slice scallion on a long bias. Toss all together. Combine vinegar and oil together. Toss vegetables and fruit with salt and vinaigrette mixture and chill. When ribs are ready let cool in poaching liquid. Remove ribs from poaching liquid and return liquid to heat and bring to a boil and reduce to two cups volume. Add two cups sugar and four tea bags and let steep five minutes and squeeze out tea bags. Dip ribs into glaze and heat in oven. Brush with additional glaze until ribs are hot and sugar has caramelized. Finish under broiler and drizzle glaze over ribs when on plate. Serve glazed ribs over jicama salad.

Orange & Spice Barbecue Sauce

Ingredients

  • ½ cup (125mL) hot water
  • 10 Bigelow® Orange & Spice Herbal Tea Bags
  • ¼ cup (60mL) brown sugar
  • 1 small onion, diced
  • ¼ cup (60mL) ketchup
  • 2 tablespoons (30mL) mustard

Instructions

Pour boiling water over tea bags. Let steep for 5 minutes. Remove bags, squeezing them for excess tea. Add brown sugar until dissolved. Set aside. In a skillet, add tea, ketchup, mustard and onions. Mix well and simmer until onions are soft, about 10 minutes. This sauce can be used with steak, chicken and pork. It also can be used for baking beans.

Tea Marinated Grilled Tofu

Ingredients

  • 8 – 6 inch wooden skewers
  • 1 – 14 oz. package extra firm tofu
  • Bigelow® Green Tea with Pomegranate Tea Bags
  • 3 Bigelow® Earl Grey Tea Bags
  • 2 cups hot water
  • ½ teaspoon salt, plus additional for sprinkling
  • 1 tablespoon honey
  • 1 medium zucchini, cut into 1 inch rounds
  • 8 Baby Bella mushrooms, cleaned (about 8 oz.)
  • 2 tablespoons canola oil (for brushing)
  • Non-stick grill spray

Instructions

Tofu is a great vegetarian, low-calorie alternative for your grill, and marinating it in tea gives it great flavor and color. A touch of honey adds sweetness and helps to create a beautiful grill marks as it caramelizes. First, set wooden skewers in water and allow to soak for approximately 30 minutes. Next, sandwich the block of tofu between two plates lined with a few layers of paper towels. Place something heavy on top plate (like a can) so tofu can drain for 10-15 minutes. In large bowl, combine hot water and tea bags and steep for 5-7 minutes. Squeeze out tea bags into bowl, remove, and add salt and honey to tea. Stir until honey is dissolved. Cut tofu into 1 inch cubes, and add to bowl. Set aside to marinate for 15 minutes. Thread 2-3 cubes of tofu and 2-3 pieces of vegetables onto each soaked skewer, being careful not to pack the skewers too tightly. Brush each skewer with canola oil and season with a pinch of salt. Spray a gas grill with non-stick grill spray and preheat to medium-high. Place skewers on grill, and cook for approximately 2-3 minutes per side, until grill marks appear and tofu begins to form a nicely colored crust. Note: be very gentle when turning skewers (use a grill spatula), as the tofu is delicate. Remove from grill and serve hot.

 

Red, White and Blueberry Grilled Chicken Salad with Black Tea Raspberry Dressing

(Pictured at top)

Ingredients

Dressing Ingredients:

  • 1/4 cup brewed Bigelow English Teatime Black Tea {I brew more and then use some for the dressing and some for the marinade}
  • 1/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon honey
  • 3 tablespoons sugar
  • 1 teaspoon lemon juice
  • 1/2 teaspoon Kosher salt
  • 1 1/2 cups raspberries
  • 2 tablespoons blueberries

Marinade Ingredients:

  • 1 cup brewed Bigelow English Teatime Tea
  • 2 tablespoons honey
  • 1/4 cup extra virgin olive oil

Salad Ingredients:

  • 4 boneless skinless chicken breasts
  • 4 cups spinach and Arugula lettuce leaves {these are easy to find already mixed together in the pre-made salad containers}
  • 1 cup raspberries
  • 1 cup blueberries
  • 1 cup chopped walnuts, toasted in 1 teaspoon of butter
  • 1/2 cup blue cheese crumbles

Instructions

For the dressing:

Add tea, olive oil, red wine vinegar, honey, lemon juice, and kosher salt to a food processor or blender. Give it one spin to start mixing ingredients. Add raspberries and blueberries and process on high until it’s completely mixed and the fruit is pureed all the way. Refrigerate overnight.

For the marinade and chicken:

Combine remainder of brewed tea {about a cup}, olive oil, and honey in a large dish with a secure lid. Shake and mix well. Uncover and add chicken. Cover and flip container to ensure that chicken is coated in marinade. Refrigerate overnight.

To assemble salad:

Toast walnuts in butter and allow to cool. Remove chicken from marinade and discard marinade. Grill chicken until done. Allow to cool for ten minutes before thinly slicing into strips.

Lay out your salad and top with raspberries, blueberries, walnuts, blue cheese and chicken strips. Drizzle with salad dressing.

Grilled Vegetarian Mushroom Quesadillas

Ingredients

  • ¼ cup (60mL) butter
  • Bigelow I Love Lemon Herbal Tea Bags
  • ¾ cup (180mL) boiling water
  • 3 teaspoons (10mL) chili powder
  • 2 gloves garlic, minced
  • 1 pound (500g) fresh mushrooms, sliced
  • 1 small onion, minced
  • 1 teaspoon (5mL) salt
  • 1 – 8 ounce (250g) pkg. Tempeh, crumbled
  • 2 cups (500mL) light Monterey Jack Cheese, grated
  • Canola oil
  • 12 – 6 inch (15cm) flour tortillas
  • Lemon wedges as a garnish 

Instructions

To prepare filling: Place tea bags into measuring cup and pour boiling water over bags. Let stand for 5 minutes. Remove bags and reserve tea. Melt butter in large skillet over medium high heat. Add tea, chili powder and garlic. Saute until fragrant, about 1 minute. Add mushrooms, onion and salt. Saute until mushrooms are brown and tender. Add the crumbled tempeh and saute 2 minutes more or until heated through. Remove from heat, cool for 10minutes. To assemble quesadillas. Preheat grill to 350 F (180 C). Lightly brush 6 tortillas on one side with oil. Place the tortillas oil-side down on large non-stick rimless baking sheet (Use a cookie sheet with sides by turning it upside down). Divide the filling mixture equally among the 6 tortillas. Top each filled tortilla with cheese. Brush tops with oil. Gently slide the quesadillas onto the grill. Grill for about 3minutes on each side, until heated through and golden brown. Remove from grill and let stand for 2 minutes before cutting into wedges. Serve with salsa, sour cream or guacamole and lemon wedges if desired.

Keep Cool This Summer With Bigelow Tea

bigelow tea strawberryToday is the first day of summer so it’s a great time to celebrate with warm-weather treats. While barbecue, ice cream, and cool drinks are synonymous with the season, the calories can add up if you’re not careful. Luckily, there are plenty of ways to celebrate summer eating without overdoing it, as Huffington Post reports in their “Summer Eating Survival Guide.” Try these three tips and may the summer games begin:

Choose Iced Tea Over High-Calorie Cold Drinks

From iced coffee drinks to shakes, sipping to stay cool can derail a diet. Huffington Post suggests quenching your thirst with no-calorie iced tea. Since June is National Iced Tea Month, it’s the perfect chance to try some

of Bigelow Tea’s tasty flavors on ice. Some delicious possibilities could include Green Tea With Mango, which is extra refreshing when cold or Perfect Peach for a no-calorie iced treat.

Eat Well At Backyard Barbecues

Good news! Grilling is one of the healthiest ways to cook, according to Huffington Post—as long as you choose lean cuts of meat. Quick suggestion: at your next BBQ and for a truly memorable flavor that won’t add fat and calorie, cook with Bigelow Tea. After all, who could beat an Earl Grey barbecue sauce?!

Try a Smoothie Instead of Ice Cream

While a creamy desert now and then is part of summer, you can treat yourself without overindulging with a low-calorie Herbal Tea Smoothie or an energizing Green Tea Fruit Medley Smoothie (recipes below!).

Have a few summer time tips of your own including awesome iced tea combinations?  We want to hear about it so please leave a comment below!  Have a great summer!

Herbal Tea Smoothie

bigelow tea herbal tea smoothie

Ingredients

¾ cup hot water
6 Bigelow® Herbal Tea Bags: (Perfect Peach®Red RaspberryChamomile Mango®Pomegranate Pizzazz®, or Wild Blueberry with Acai Herbal)
1 cup low-fat vanilla yogurt
1 cup frozen fruit (strawberries, mangos, raspberries, blueberries, or a combination)

Instructions

In a measuring cup, combine hot water and 6 tea bags of your flavor choice listed above. Allow to steep for 3-5 minutes. Remove tea bags. Allow tea to cool, then place in the refrigerator until well chilled. In a blender, combine the yogurt, frozen fruit, and ½ cup chilled tea. Puree until smooth. Pour into glasses and serve with a straw.

Green Tea Fruit Medley Smoothie

bigelow tea green tea smoothie

Ingredients

1 cup water
Bigelow® Green Tea Bags*
1 cup fresh berries, choose from raspberries, blueberries, or strawberries
¼ cup pineapple juice
½ cup vanilla yogurt
½ cup ice cubes

*Variations – Try Bigelow Green Tea with Wild Blueberry & Acai or any other Bigelow Green Tea

Instructions

Prepare tea by steeping 3 Bigelow® Green tea bags in 1 cup of boiling water for 5 minutes. Squeeze out bags and discard. Combine tea and remaining ingredients in blender and blend until smooth. Enjoy this anti-oxidant drink instead of coffee.

National Grilling Month For Your Family And The Bigelow Tea Family!

July is National Grilling Month, the perfect opportunity to get out there, to stoke up the grill, and impress the neighbors with your fine grilling technique! No matter where you live or what you do, grilling is one of the most popular cooking activities.  In fact, The Hearth, Patio & Barbecue Association conducted a study showing that 77 percent of all U.S. households own a grill or smoker – a figure that flames up to 89 percent in households with four members or more! Everywhere across the country, in backyards, campsites, parks, and while tailgating, people are grilling. It’s as American as apple pie and iced tea from Bigelow Tea!

grill

Why is grilling so popular? Well it’s easy, fun, fast, and you get that delicious grilled flavor…but more than that, grilling represents something intrinsically pleasing, the gathering with friends and family in the great outdoors. From holidays to family reunions, from farewells to welcome homes, to the venerable company picnic; it’s all about life’s celebrations.

So whether cooking with direct heat or indirect heat, be sure to play it safe by being organized: gather everything needed ahead of time, and don’t walk away from live-fire cooking!  There are lots of great grilling tips and Bigelow Tea grilling recipes available, like our fantastic Orange & Spice BBQ Sauce to help you spice up your July grill.

icedteacubes

Bigelow Tea Ice Cubes!

And remember that it gets pretty hot out there while grilling in the July sun – be sure to have plenty of your iced tea favorites from Bigelow Tea – and to double your summer iced tea fun – make your ice cubes with Bigelow Tea using these easy instructions – because iced tea and grilling go together like hot dogs and mustard!

Where did the summer go?

It happens every year — we think to ourselves: Is it Labor Day already? Although traditionally thought of as the symbolic end of summer, Labor Day has been celebrated on the first Monday in September since the 1880s as a federally recognized “day off” honoring American workers.

What are your plans this Labor Day? Perhaps attending a traditional end of the summer barbecue? Taking one last dip in the ocean before heading home? Traveling to New York City where the first Labor Day Parade was held? Maybe you’ll catch some of the 43rd annual Muscular Dystrophy Telethon hosted by Jerry Lewis? We recently spoke about this event, and Muscular Dystrophy in relation to green tea, in our blog, Raise a Cup or Seven to Green Tea Health and Hope.

Whatever your plans, before you begin putting most of your white clothes away, be sure to relax with a tall, cool glass of your favorite iced tea! For great iced tea recipe ideas, go here.

Celebrate the 4th With Refreshing Iced Tea

Whether you celebrate Independence Day, the commemoration of the signing of the Declaration of Independence, with fireworks, parades, backyard barbecues, carnivals, picnics, baseball games or something else, be sure to quench your thirst this 4th of July weekend with one of our refreshing iced tea recipes – – wherever you celebrate.

Speaking of history and tea, think about this interesting tea tidbit from one of our friends at gather.com:

“…there is an old joke in my village’s history book. When tea was first brought to Long Island in 1700, the locals didn’t know what to do with it, so they cooked it and ate it like spinach while others spread the leaves on bread like butter.” (quoted from Echoes From the Past, Elisabeth S. Lapham)

And why not?  Yet, perhaps you’d rather stick to iced tea, like the one below, or try some of our other tea recipes.

Peach Chai Iced Tea

Ingredients:
1½ cups cold water
3 Bigelow® Perfect Peach® Herbal Tea Bags
3 Bigelow® Spiced Chai Tea Bags
7 cups of cold water

Instructions:
Recipe created by Dorinda of Covington GA, 3rd place winner 2007 Iced Tea Recipe Contest

Place 1½ cups boiling water over tea bags in a 4-cup glass measuring cup. Let steep for 10 minutes. Squeeze and remove tea bags, let the concentrated tea cool.

Pour concentrate into a 3-quart pitcher. Add the cold water and stir. Pour into ice-filled glasses and serve.

For more tea recipes and entertaining ideas, go to http://www.bigelowtea.com/entertaining/recipes/

Game Day Sauce Recipes

Perfect Peach ® Mustard Dipping SaucePerfect Peach® Mustard Dipping Sauce

Our delectably fragrant dipping sauce can be used with grilled sausage bites, cubes of cheese or for crudites. No matter what you choose as its partner, our Perfect Peach® Herb Tea- scented sauce will add pizazz. 

Ingredients:
½ cup water
6 Bigelow Perfect Peach® Herb Tea tea bags
2 tablespoons Dijon mustard
1 ½ tablespoons honey
½ teaspoon soy sauce
½ cup vegatable oil
3-4 drops Tabasco Sauce, or to taste

Instructions:
Bring the water to a boil in a small saucepan. Add the tea bags and steep for 5 minutes, making sure they are completely submerged. Remove to a small strainer and, using the back of a spoon, press as much liquid as possible back into the pan.

In a small bowl, combine the mustard, honey and soy sauce. Add the infused tea and stir until smooth. Whisk in the oil. Season to taste with Tabasco Sauce, cover and refrigerate until needed.’

Yield: Makes 2/3 cup

Barbecue Sauce Barbecue Sauce

Ingredients:
½ cup (125mL) hot water
10 Bigelow® Orange & Spice Herbal tea bags
¼ cup (60mL) brown sugar
1 small onion, diced
¼ cup (60mL) ketchup
2 tablespoons (30mL) mustard

Instructions:
Pour boiling water over tea bags. Let steep for 5 minutes. Remove bags, squeezing them for excess tea. Add brown sugar until dissolved. Set aside.

In a skillet, add tea, ketchup, mustard and onions. Mix well and simmer until onions are soft, about 10 minutes.

This sauce can be used with steak, chicken and pork. It also can be used for baking beans.

Yield: Makes ¾ cup