Page 108 - Tracy Anderson Magazine - Fall 2021

BLACK TEA OLIVE BRINED BRICK CHICKEN WITH SHAVED BRUSSELS SPROUTS (serves 4 to 6)

INGREDIENTS
DID YOU KNOW?
6 black tea bags 1 pound Brussels sprouts, shaved thin 2 Tbsp olive oil
Black tea and olives give
1 cup kalamata olive brine 2 oz vegan Parmesan, shaved ½ tsp salt a wonderful flavoring to this
1 bunch rosemary ½ cup kalamata olives ¼ tsp freshly ground black pepper grilled chicken, infusing it with
7–8 lbs chicken, back removed and 1 Tbsp sherry vinegar 2 lemons, cut into wedges (for garnish) the tea’s health benefits, which
spatchcocked include improved cholesterol,
reduced risk of heart disease,
and decreased blood
1. To make the brine: Steep tea bags in 4 quarts hot water until dark and flavorful (about 20 minutes). Remove pressure.
tea bags and add olive brine and rosemary. Submerge chicken in mixture and let brine for 6 hours to one day in
refrigerator.
2. To cook the chicken: Remove from fridge. Lift chicken from brine and allow to dry at room temperature for about
30 minutes.
3. Preheat grill to high and grill the chicken, skin side down, for 20 minutes without moving it to get good grill marks
and develop flavor. Then lower heat to medium, close grill and cook for another 30 to 35 minutes.
4. For the Brussels sprouts: When chicken is almost done, toss Brussels sprouts with vegan Parmesan, kalamata olives,
sherry vinegar, olive oil, salt, and pepper. Place on bottom of a parchment-lined sheet tray, then transfer chicken from
grill to top of Brussels sprouts and allow to rest for 15 to 20 minutes before serving. Heat from the chicken will wilt
Brussels sprouts and juices from chicken will flavor mixture below.
5. Plate and serve with lemon wedges for garnish.

LAPSANG SOUCHONG STEAMED SALMON WITH BOK CHOY (serves 4 to 6)

INGREDIENTS
3 lapsang souchong tea bags 4 small bok choy, cut in half and soaked Juice of 1 lime
4 (3-oz) portions king salmon, to remove sand, then cut into bite-size 1 Tbsp mirin
skin removed pieces
½ tsp toasted sesame oil
1 Tbsp peanut oil Salt to taste
1 tsp yuzu juice
1 tsp ginger, finely minced Freshly ground black pepper to taste CHEF’S
3 Tbsp tamari CHOICE!
4 shiitake mushrooms, stems removed 1 (5.3 oz) package beech mushrooms,
and sliced ends trimmed This recipe is inspired by
the steamed salmon from Blue
Ribbon Sushi in New York City.
1. In a large pot that fits a steamer, add 2 quarts Lapsang souchong is a smoked
water and tea bags, then bring to boil. tea, and the smoky flavor of the
2. Place small pieces of parchment under king tea permeates the fish and
salmon to prevent sticking, then lay each piece in makes this a special
steamer, cover and steam for dish.
4 to 5 minutes, until gently cooked through.
3. In a sauté pan, add peanut oil, then add ginger, shiitake
mushrooms, and bok choy. Cook for 3 to 5 minutes, until softened, seasoning
with salt and pepper. Remove, then sauté beech mushrooms gently for 1 to 2
minutes just to soften slightly.
4. In a small bowl, mix together lime juice, mirin, sesame oil, yuzu juice, and
tamari.
5. To plate, place sautéed mushroom and bok choy mixture on the bottom,
salmon on top, then pour sauce around edges, and top fish with sautéed
beech mushrooms. Enjoy hot, warm, or cold.

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