HIGH TEA PORTLAND RECIPES

Steps:

• Prepare an outdoor grill or heat an indoor grill pan to medium-high, ensuring the grates are very clean. Using a sharp knife, score the fish with four diagonal slashes through the skin on both sides.
• Mix the coffee, onion powder, garlic powder, cayenne, ancho, cumin, brown sugar and 1 teaspoon salt in a small bowl. Pat the fish very dry with paper towels, then drizzle with the oil and rub over the skin. Sprinkle the coffee rub all over the exterior and cavity of the fish and massage the seasoning into nooks and crannies.
• Oil the grill grates or pan. Place the fish on the hot, greased grates, and cover, if using a gas grill. Grill, turning once, until skin is browned and crisp and the flesh is opaque, 5 to 6 minutes per side. The crisped skin should naturally release from the grate when turning and removing the fish. If it doesn’t, let it sit until it does. If it’s still stuck, carefully pry the skin off the grate with a spatula. Season to taste with salt, and serve right away with lime wedges.

Steps:

• In a medium bowl, mix together the confectioners' sugar and flour. Mix in butter with a fork until it is in small crumbs. Stir in the egg and vanilla until the mixture forms a dough. The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy. Shape dough into 1 1/2 inch balls, and press the balls into tart molds so that it covers the bottom, and goes up higher than the sides. Use 2 fingers to shape the edge into an A shape.
• Preheat the oven to 450 degrees F (230 degrees C). Combine the white sugar and water in a medium saucepan, and bring to a boil. Cook until the sugar is dissolved, remove from heat and cool to room temperature. Strain the eggs through a sieve, and whisk into the sugar mixture. Stir in the evaporated milk and vanilla. Strain the filling through a sieve, and fill the tart shells.
• Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.