Cooking with tea?  Who woulda thunk it?  When I found out that this month’s Daring Kitchen Challenge was to cook a savory dish using tea, the only reason that I wasn’t surprised was because I’d done it before.  A long while back, in a moment of sheer MacGuyverism, I decided that since I couldn’t tea-smoke chicken in my NYC apartment without bringing in the fire department, I’d try to make a marinade for it using black tea.  The resulting mixture, which I coined “hell broth” for it’s spicy, fragrant scent, was a great success.  The chicken was diced and tucked into crisp leaves of bibb lettuce and dunked into a zippy hoisin sauce.  Tea was apparently meant for so much more than just sipping. Continue reading Black Tea Chicken Lettuce Wraps →