SEPTEMBER 2019 September is a wonderful midpoint between the end of summer and the start of Autumn that eases us into the colder months. As temperatures start cooling down, now is the perfect time to start transitioning from your favorite iced teas to hot teas! Our September Tea of the Month is a great transitional tea! Read more below! 👇 Tea of the Month: Bee Pollen Black & Vanilla Rooibos Bee Pollen Black & Vanilla Rooibos is an incredible blend when served iced or hot with a spoonful of honey and a dash of cream! It tastes a little like birthday cake and cocoa! This blend is immune boosting, rich in antioxidants, a natural pain reliever, an anti-inflammatory, and it promotes neurological health!...
| Cook and Prep Time: 30 minutes |Ingredients:
2-3 Salmon steaks
2-3 tbsp OBTC JAMAICAN JERK
½ cup pineapple juice
2-3 tbsp butter
¼ cup brown sugar
½ teaspoon Sriracha
Pineapple Glaze Directions:
Add all the ingredients in a saucepan; pineapple juice, butter, brown sugar, and Sriracha.
Cook on medium heat, stirring occasionally until thick and syrupy, about 6 to 10 minutes.
Salmon Steak Directions:
Brush salmon lightly with the oil, then season with salt and pepper. Followed by the Jamaican jerk seasoning
Preheat a large heavy skillet or grill pan over medium heat for about 2 minutes.
Add salmon to pan; cook salmon for about 3-4 minutes on each side or until desired degree of doneness is reached
(Cook and Prep Time: 45 minutes)Ingredients: ¼ c finely chopped onion 2 tbsp chopped parsley leaves 1 lb cooked lump Crab meat or Dungeness crab meat, drained of any liquid (with ½ shredded and ½ lump meat) ¼ - ½ c fine dry bread crumbs 1 tbsp all-purpose flour 1 tsp dijon mustard 1 egg ½ tsp Worcestershire sauce ¼ tsp paprika powder 1 tsp OBTC ELLIOT BAY SEASONING Salt and pepper, to taste butter 2 tbsp mayonnaise Instructions: Heat skillet with some butter, stir-fry chopped onion under medium-low heat until tender. Remove and transfer into a bowl. Stir in parsley leaves, crab meat, bread crumbs and flour. In a small bowl whisk together mayonnaise, egg, dijon mustard, worcestershire sauce, paprika and Elliot...
Bar Tools
Shaker
Strainer
Lowball glass
Ingredients
Diplomatico Rum
Lime juice
Honey syrup
Egg whites
Bee pollen
Dehydrated lemon slice
Ice
Preparation
Add ice to the shaker.
Pour 2 oz Diplomatico Rum
Pour 1/2 oz lime juice
Pour 1 oz honey syrup
Shake vigorously then strain ice out.
Pour 1 oz egg whites
Dry shake egg white vigorously without ice.
Pour in lowball glass with ice.
Top with a dehydrated lemon slice and sprinkle on bee pollen.
(Cook and Prep Time: 40 minutes)Ingredients: 1 lb Ground Lamb 3 ½ tsp lemon juice, reserve ½ tsp 1 ½ - 2 tbsp OBTC GREEK SEASONING ½ c fat-free plain yogurt ½ cucumber, seeded and chopped ¼ tsp mint, chopped ½ tsp dill weed, chopped 4 whole wheat pita 2 c red leaf lettuce, shredded 1 medium tomato, chopped ½ c red onion, chopped ½ c reduced-fat crumbled feta cheese Instructions: Heat a skillet on medium heat. Add 3 tsp lemon juice and Greek Seasoning to ground lamb and blend well; let stand for 5 minutes. Combine yogurt, ½ teaspoon of lemon juice, cucumber, mint and dill in a bowl and set aside. Cook lamb in skillet over medium heat until...
