Bobby Benjamin, Chef de Cuisine

Entree made with Rooibee Red Tea

Tanglewood Farms Chicken Breast (NC)
Rooibee Red Tea Marinated
truffle taggatelli, broccolini, tomato confit

1 8oz Chicken Breast soaked in 2 bottles of Rooibee Red Tea
3oz. olive oil
1 sprig of thyme
3oz. heavy cream
2oz. Kenny’s Farm House Cheddar
3oz. Fresh tagatelli or dry pasta of choice
Chopped garlic to taste (about ½ Tbl)
Diced shallot to taste (about ¼ Tbl)
Chopped parsley to taste (about ¼ Tbl)
Sliced chive to taste (about ¼ Tbl)
Chopped tarragon to taste (about ¼ Tbl)

2Tbl panko toasted in 2Tbl butter until golden brown

Begin with a pan and heat on high heat with oil, place the chicken breast in the pan and let the chicken breast cook for 2 minuets . Then place the chicken in the oven at 350 degrees for 8-10 minuets. While the chicken is cooking heat a pot seasoned with salt to taste. (I love when my pasta water taste like salt water) make sure the pot is filled 3/4th the way full, this pot of salt water will be for your pasta. If your pasta is fresh it will only take the pasta 2-3 minutes to cook stirring every 30 seconds. If you are using dry pasta of your choice it’s usually going to take the pasta 8-12 minutes due to the size of the pasta of how al dente you would like the it.
The Sauce
Starting out with just a quart of heavy whipping cream and Kenny’s farmhouse white cheddar cheese, reduce until sauce consistency, then toss with pasta after pasta is cooked. Final add a splash of lemon honey Rooibee Red Tea while tossing.
Herbs
After all herbs are chopped, toss them together and then mix the herbs into pasta
Additional flavor
Panko (Japanese Breadcrumbs) sauté breadcrumbs into brown butter….if you are wanting to brown butter get a sauté pan add unsalted butter let brown and the add the panko and sauté until golden brown. After panko is golden brown move the panko to another plate to cool before handeling.

1 Qt. Rooibee Red Tea concentrate (reduce 2 qts. of tea by half).
20oz. sorbet syrup (3# sugar, 1 qt water, 8oz. corn syrup, simmer then cool.
Spin in ice cream maker for approximately 30 min.
Makes approximately 2 qts.






In a Collins or pint glass, combine 1 part of your favorite bourbon and 4 parts Rooibee Red Peach Tea. Mix well, and garnish with a sprig of fresh mint. In lieu of fresh mint you can also garnish with either fresh peach, or an orange/cherry skewer.

In a shaker, combine 1 part of your favorite Vodka and 4 parts of Rooibee Red Watermelon Mint Tea. Shake well and pour into a large chilled martini glass. Garnish with a slice of fresh cucumber and/or fresh watermelon.

In a Collins or pint glass, combine 1 part rum, preferably aged (dark) rum and 4 parts Rooibee Red Cranberry Pomegranate Tea. Mix well, and garnish with an orange slice.

In a Collins or pint glass, combine 1 part rum, preferably aged (dark) rum and 4 parts Rooibee Red Vanilla Chai Tea. Mix well, and garnish with a cinnamon stick.

In a Collins or pint glass, combine 1 part sweet liqueur, like American Honey, Pama, or Southern Comfort and 4 parts Rooibee Red Sweet or Unsweet Tea. Mix well, and garnish with a lemon slice.