I’ve never had anything like it. Blogger Tea & Cookies describes it perfectly:

“The tea leaves are fermented, apparently hand-carried back from Burma, and have a deep vegetal flavor unlike anything I’ve ever tasted before. It is mixed at the table with romaine lettuce, peanuts, fried garlic and split yellow peas, sesame and sunflower seeds, tomato, and dried shrimp… It is crunchy and crispy and the flavor is out of this world, a musky, fragrant taste I’ve found nowhere else.”

There are no exact recipes, but Kitchen Caravan has one that apparently comes close:

• 4 cups thinly sliced Napa cabbage (about 2/3 head)
• 2 T unsalted roasted peanuts
• 1 tsp toasted sesame seeds
• 6 medium shrimp, shell on
• 2 garlic cloves + 2 T oil for frying
• 3 T sesame oil
• 2 T green tea leaves
• 1 tsp fish sauce
• 1 juicy lime
• 2 T cilantro, finely chopped
• ½ tomato, seeded and diced (optional)

Shell and de-vein the shrimp.

Fill a medium sized saucepan with water and bring it to a simmer. Poach the shrimp until just cooked through, which only takes a matter of minutes.

Remove them from their poaching liquid as soon as they are done cooking, cool, and refrigerate.

Clean the shrimp shells under running water. Dry them well.

Heat up the sesame oil in a small pan, (like this Swiss Diamond 8″ frying pan) and add in the shrimp shells along with the tea leaves. Let them infuse in the oil on moderate heat for 5-10 minutes, then turn off the heat and continue to let them infuse while you prepare the rest of the salad.

Slice the poached shrimps in half lengthwise.

Heat up the 2 tablespoons (I like the Anolon 4-piece measuring spoon set ) of oil in a skillet, and fry the garlic until golden brown. Remove the garlic with a slotted spatula and set it on some paper towel to soak up some of the oil.

Combine the cabbage, peanuts, sesame seeds, shrimp, and tomato (if you are using) together in a bowl.

Drain the infusing oil of the shrimp shells and tea leaves, pressing hard on the solids, in order to extract all of the flavored oil.

Make the dressing by whisking together the infused oil, fish sauce, lime juice, some salt to taste, and the cilantro.

Pour the dressing over the salad and toss well.

Top the salad with the fried garlic.

Related posts:

1. “The Rosenthal” jicama salad
2. Thai Peanut Tofu
3. Caesar Salad Pizza

In the summer I love to eat fresh pineapple .  It’s one of my favorite summer fruits but one of my least favorite to actually prepare.  Cutting a pineapple is a frustrating process and typically involves a much larger knife than I prefer to use in the kitchen.

That’s why I was so excited to see the Vacu Vin Pineapple Corer at Cooking.com .  It cores the pineapple for you, all you need to do is slice off the top and then this device does the rest for you, making perfect pineapple rings.

I compared several different pineapple corers/slicers before settling on this one.  What really sold me was that it came with three different sized attachments depending on the size of the fruit.  Otherwise most of the different models were pretty similar in price and style.  The Vacu Vin is only $14.95, which is about the price threshold I have for random kitchen tools.

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Rotisserie chicken and salad is one of the easiest and most satisfying meals you can make, or not make, since you can buy the chickens at almost any grocery store these days.  This meal will still satisfy and take advantage of all the fresh bounty summer has to offer.

Consider the recipe from Real Simple for chicken with grape and blue cheese salad.  Just looking at the picture is all the inspiration you’ll need to jump off you tail and whip that one up.  Or try roast chicken with The Rosenthal salad.  This gets the “tried and true” stamp from our household.  You could serve the chicken with fresh corn on the cob and sliced heirloom tomatoes.  It dosn’t get easier than that nor is there a better time of year to get the delicious produce!

Related posts:

1. Rotisserie bliss
2. Thomas Keller’s Roast Chicken Recipe with Marinade Injector
3. Cashew Chicken