Cooking With Gourmet Coffee

Used with permission from the new BC Seasonal Cookbook

• 1/4 cup (60 mL) olive oil
  5 lbs (2.3 kg) beef short ribs
  sea salt and freshly ground pepper
  1 large onion, chopped
  1 large red pepper, chopped
  1 large jalapeño pepper, seeded and finely chopped
  4 garlic cloves, minced
  2 Tbsp (30 mL) dark brown sugar
  2 Tbsp (30 mL) ancho chile powder
  1/4 cup (60 mL) fresh -oregano, chopped
  1 tsp (5 mL) cumin
  2 cups (500 mL) strong -coffee
  1 x 28 oz (796 mL) can diced tomatoes in juice
  1 Tbsp (15 mL) tomato paste
  1 cup (250 mL) dark, unsweetened chocolate, at least 70% cocoa, shaved
  chopped fresh cilantro

Instructions

• Preheat oven to 300? F (150? C)
• Heat oil in a heavy-bottomed pot over medium-high heat.
• Season beef short ribs with salt and pepper.
• Working in batches, sear short ribs in oil until nicely browned and transfer to a platter.
• Reduce heat to medium and add onions and peppers to the oil and drippings in the pot, stirring until onions are translucent.
• Stir in garlic and sauté for 1 minute.
• Add brown sugar, ancho chile powder, oregano, and cumin and cook for 5 minutes.
• Stir in coffee, tomatoes, tomato paste and bring the mixture to a boil.
• Add the short ribs and the collected juices to the pot and heat until boiling.
• Cover and bake in oven until the meat is very tender, about 13?4 to 2 hours.
• Stir in chocolate until it is melted and evenly distributed in the sauce.
• Season to taste with salt and pepper and garnish with cilantro.
• Serve with Smashed Pemberton Fingerlings with Fresh Herbs and Truffle Oil

Short ribs have not always been the darling staple of top restaurants. This cut of meat has lots of fat, meat, bone and connective tissue and was once considered “what was left” after the choice cuts of beef were taken. However, some simple kitchen magic entailing trimming and a long, moist cooking method results in meat that is tender, rich and flavourful. There are lots of short rib recipes calling for a wine-based braising liquid, but because Vancouver has such a strong coffee culture, we felt some java would be an appropriate substitution. Use any good, strong coffee that is not too bitter and combine it with your favourite dark chocolate for a unique dish that will have your friends coming back for more!

1 c. fine graham cracker crumbs
1/2 c. ground pecans
1/4 c. melted butter
3 (8 oz.) pkgs. cream cheese, softened
1 1/4 c. firmly packed dark brown sugar
4 lg. eggs
2 tbsp. strong brewed coffee
Sweetened whipped cream and pecan halves for garnish
Pecan Sauce (recipe follows)

In bowl, combine cracker crumbs, ground pecans, and melted butter; stir until well mixed and press into bottom and part way up the sides of buttered 9 inch spring-form pan. Place in freezer while preparing filling. In large bowl, beat together cream cheese and brown sugar until fluffy. Beat in eggs, one at a time, blending after each addition. Beat in coffee and pour mixture in prepared crust.

Bake at 350 degrees until set in the middle, about 50 to 60 minutes. Turn off oven and leave door open to let cheesecake partially cool. Remove from oven and cool on wire rack. Refrigerate until time to decorate. Remove side of pan and place cake on serving platter. Garnish with whipped cream and pecan halves. Refrigerate. Serve with warm Pecan Sauce.

PECAN SAUCE:

1/2 c. unsalted butter
1 c. heavy cream
1 c. firmly packed dark brown sugar
1/4 c. strong brewed coffee
2 tbsp. bourbon
1 c. pecan halves

In medium, heavy saucepan, melt butter. Add cream, brown sugar, coffee, and whiskey. Bring slowly to a boil and simmer five minutes. Remove from heat and stir in pecan halves. Serve warm.

Ingredients:
2 cups self-rising flour
2 teaspoons cinnamon
6 tablespoons sugar
1-1/2 sticks (3/4 cup) unsalted butter
2 eggs
1/3 cup strong, brewed coffee
1/4 cup milk
1/2 cup golden raisins (or chopped dried apricots)
1/2 cup chopped pecans (or walnuts)
Extra milk and sugar for toppings

Directions:
1. Stir together the flour, cinnamon, and sugar.
2. Cut the butter into tablespoon pieces and blend with the pastry blender or two knives into
the dry mixture. (Butter pieces should be the size of small peas.)
3. Mix together the eggs, coffee, and milk.
4. Stir into the dry mixture to form a soft dough. Stir in the fruit and nuts.
5. Turn dough out onto a floured board and gently pat into a circle of dough about 1/2″ thick.
Cut out rounds with floured biscuit cutter and place them on a greased baking sheet. Gently
brush tops with milk and sprinkle with sugar.
6. Bake in a preheated 400° F oven for 12 to 15 minutes or until golden brown.

6 pounds spareribs
8 tablespoons butter
4 large potatoes, peeled and diced
2 small onions, diced
1 cup coffee barbecue sauce, recipe follows
1 cup cooked corn kernels
2 tablespoons caraway seeds
1 cup chopped chives
1/2 cup chopped cilantro
2 bunches asparagus

Kosher salt and ground pepper. Place spareribs in a large pan, cover with salted water, and bring to a boil. Cook spareribs for 1 1/2 hours, drain, and allow spareribs to cool until they can be easily handled.
Bone spareribs and trim all visible fat. Discard bones and fat, and cut remaining meat into 1/2-inch cubes and reserve.
Heat butter in a large saute pan, preferably with a nonstick surface. Add potatoes and onions, and cook until tender.
Add meat and coffee barbecue sauce and cook until all ingredients are heated through. Stir in corn, caraway seeds, chives, and cilantro. Season and reserve.
Steam asparagus until fork tender but still vibrant green. Gently stuff asparagus in place of bones in spareribs.
To plate dish, place spareribs on plate and drizzle with a little barbecue sauce mixture.

Coffee Barbecue sauce:
1/4 cup vegetable oil
1/2 onion, chopped
1/2 cup chopped garlic
1/4 cup chopped cilantro
1 serrano or other small green chile
1 teaspoon cumin, ground
1 teaspoon chili powder
1 teaspoon red pepper flakes
1 lemon, zested and juiced
3/4 cup coffee beans
1/4 cup dark brown sugar
3/4 cup red wine vinegar
1 cup ketchup
2 tablespoons kosher salt
2 tablespoons freshly ground pepper
2 cups tomato paste

Heat oil in a saucepan. Add vegetable oil, onion, garlic, cilantro, chile, cumin, chile powder, red pepper flakes, lemon zest, and coffee beans and cook for 2 minutes.
Add the dark brown sugar, red wine vinegar, lemon juice, and ketchup to pan. Cook mixture stirring occasionally, until liquid is reduced by half. Add the salt, pepper, and tomato paste to the mixture. Cover and simmer for 2 to 3 hours, occasionally stirring. Strain and adjust seasonings.