FOX 10's Diane Ryan checks out how the chefs at Market Street Kitchen cook with sweet tea on a regular basis.
Market Street Kitchen20825 N. Pima Rd.Scottsdale, AZ(480) 278-7044www.marketstreetkitchen.com
6c. iced tea
1c. maple syrup
3ea. lemons, sliced
Combine all ingredients into a pot. Bring to a boil then
chill. Once chilled, cover chicken with marinade. Marinate for 5+ hours for
1c. iced tea
.5c sherry vinegar (may substitute cider if need be)
2T. dry mustard
3c. blended oil
Salt to taste
In a bowl, combine iced tea, sugar, vinegar, dry mustard and
salt. Slowly drizzle in oil until desired consistency is achieved. Pour over
freshly sliced melon or salad and enjoy!
KSAZ-TV & KUTP511 W. Adams St.Phoenix, AZ 85003Phone: (602) 257-1234Fax: (602) 262-0177