Ajiri Tea | Kenyan Black Tea

Ajiri Tea is a wonderful company that aims to help create employment and educational opportunities in Western Kenya.   They offer several different types of tea, which range in price from $9 – $17 and is available on their website Ajiri Tea.  Each label is made by hand and is a great little work of art.







SoBou Restaurant | New Orleans

If you are visiting New Orleans, I recommend trying SoBou, which is located in the French Quarter and has a great atmosphere.  They have an interesting take on Southern food and encourage family style sharing, with their tapas style menu.


Corn With Chile-Lime Butter on the Food Network


Corn With Chile-Lime Butter on the Food Network.


1 stick unsalted butter, softened
1 1/2 teaspoons minced garlic
Juice of 1 lime
1 tablespoon chopped fresh cilantro, plus more for topping
1 tablespoon rocoto chile paste (available in jars at Latin markets)
1/2 teaspoon ground cumin
Kosher salt and freshly ground pepper
8 ears corn, husks and silk removed
Crumbled cotija cheese, for topping


Preheat a grill to medium high. Combine the butter, garlic, lime juice, cilantro, chile paste and cumin in a bowl. Add salt and pepper; mix well.

Grill the corn, turning, until nicely charred, 10 to 15 minutes. Serve with a spoonful of the flavored butter on top. Sprinkle with more cilantro and cotija cheese.

Photograph by Kang Kim

Read more at: http://www.foodnetwork.com/recipes/aaron-sanchez/corn-with-chile-lime-butter-recipe2/index.html?oc=linkback

BBQ Chicken Burgers with Slaw on the Food Network


BBQ Chicken Burgers

BBQ Chicken Burgers with Slaw on the Food Network.


1 tablespoon butter, cut into pieces
1 small red onion, 1/2 finely chopped, 1/2 thinly sliced
2 cloves garlic, finely chopped
2 tablespoons tomato paste
1 teaspoon sugar
1 tablespoon Worcestershire sauce, eyeball it
1 tablespoon hot sauce, eyeball it
1 1/4 pounds ground chicken
1 tablespoons grill seasoning (recommended: McCormick brand) a palm full
3 tablespoons extra-virgin olive oil, divided
2 tablespoons honey, eyeball it
1 lemon, juiced
3 rounded tablespoons sweet pickle relish
2 cups shredded cabbage mix
Salt and pepper
4 cornmeal Kaiser rolls, split


In a small skillet over medium heat, melt butter. Add chopped onions, garlic and tomato paste and sweat them for 5 minutes to soften and sweeten. Sprinkle in sugar and remove from heat. Cool in a bowl, 5 minutes. Add tomato paste mixture, Worcestershire, hot sauce to bowl and combine. Add chicken to the bowl then grill seasoning and combine the burgers well to evenly distribute the flavors and form 4 patties. Wash up.

Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a nonstick skillet over medium-high heat. Cook patties 6 minutes on each side.

Combine the honey, lemon juice, and remaining extra-virgin olive oil in a bowl. Add relish, cabbage mix and sliced onions and season with salt and pepper. Toss the slaw to coat and reserve.

Serve burgers on bun bottoms topped with slaw and bun tops.

Read more at: http://www.foodnetwork.com/recipes/rachael-ray/bbq-chicken-burgers-with-slaw-recipe/index.html?oc=linkback

Tahitian Ice Cream on the Food Network

Tahitian Ice Cream Recipe

Tahitian Ice Cream Recipe
1 teaspoon gelatin
1 vanilla bean, preferably Tahitian
2 cups heavy whipping cream, chilled
1/2 cup sugar
1 cup coconut milk
1/2 cup light rum
1/2 cup toasted coconut, see Cook’s NoteDirections
Place 1/2 cup water in a small saucepan. Sprinkle the gelatin over the water and allow softening, about 2 minutes. Cut the vanilla bean in half lengthwise and scrape the seeds into the water mixture using a paring knife. Add the empty vanilla pods. Stir the water mixture over medium heat until the gelatin has dissolved. Set aside to cool slightly. Remove and discard the vanilla pods.Beat the cream until thick using an electric hand mixer in a medium bowl. Add the sugar and continue to beat until the cream holds soft peaks. Add the water mixture, coconut milk and rum. Beat until thick and light.Pour the mixture into an 8-by-8-inch glass baking dish. Freeze until the mixture is the texture of soft-serve ice cream, about 2 1/2 hours.

Scoop the mixture into small glasses using an ice cream scoop. Garnish with toasted coconut and serve. Freeze any unused ice cream in an airtight container.

Cook’s Notes: To toast coconut, place sweetened or unsweetened, shredded or flaked coconut in a single layer on a baking sheet. Preheat oven to 375 degrees F. Bake, stirring occasionally, until golden brown, 5 to 10 minutes.

If freezing the ice cream for longer than 2 1/2 hours, allow the ice cream to stand at room temperature until softened, about 30 minutes before serving. Whisk the ice cream until smooth and serve.

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/tahitian-ice-cream-recipe/index.html?oc=linkback

Tahitian Ice Cream on the Food Network.