Cooking With Gourmet Coffee

#1 Coffee Barbecue Sauce Recipe

Ingredients

1/2 cup brewed espresso or strong, dark coffee
1 cup ketchup
1/2 cup cider vinegar
1/2 cup firmly packed light brown sugar
1 onion, peeled and finely chopped, about 1 cup
2 cloves garlic, peeled and crushed
3 fresh hot chili peppers, such as jalapeno, or hotter if desired, seeded
2 tablespoons hot dry mustard mixed with 1 tablespoon warm water
2 tablespoons Worcestershire sauce
2 tablespoons ground cumin
2 tablespoons chili powder

Instructions

Put all of the ingredients in a small pot, stir them together, and bring to
a simmer over medium-high heat. Lower the heat so the mixture is just
simmering and let simmer for 20 minutes. Remove the pot form the
heat, let the mixture cool, then puree it in a blender or food processor
fitted with the steel blade.

The barbecue sauce can be covered and refrigerated for up to 2 weeks.

Use with Grilled Pork Chops.

Yield: about 3 cups
#2 Coffee Barbeque Sauce

Ingredients

¼ cup vegetable oil
½ onion, chopped
½ cup chopped garlic
½ cup chopped fresh corriander
1 serrano or small green chilli pepper
1 tsp ground cumin
1 tsp chilli powder
1 tsp red pepper flakes
zest of 1 lemon
¾ cup coffee beans
¼ cup dark-brown sugar
¾ cup red-wine vinegar
juice of 1 lemon
1 cup ketchup
2 tsp coarse salt
2 tsp finely ground pepper
2 cups tomato fondue

Heat the oil in a large saucepan and add onion, garlic,
coriander, serrano, cumin, chilli powder, red pepper,
 lemon and coffee beans. Cook, stirring, for 2 minutes.

Stir brown sugar, vinegar, lemon juice and ketchup into
 the saucepan. Cook, stirring occassionally until liquid
is reduced by approximately half.

Stir salt, ground pepper and tomato fondue into the saucepan.
Cover and simmer over low heat for 2 to 3 hours, stirring occasionally.

Strain and adjust seasoning to taste

Makes about 1-1/2 cups marinade

1 cup strong coffee,
  preferably brewed from Java beans
1/2 medium onion, chunked
1/4 cup Chinese black vinegar
3 tablespoons packed dark brown sugar
2 tablespoons soy sauce
2 cloves peeled garlic
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger (the powdered kind)
1/4 teaspoon ground cloves
1/4 teaspoon crushed red pepper flakes or to taste

Steak:
1 (2 to 3 pound) beef “London Broil,” flank or top round steak

Combine all ingredients except beef in blender or food processor. Blend or process until onion and garlic are pureed.

Lightly score beef steak on both sides in a criss-cross pattern (this helps the marinade permeate more deeply). Marinate steak with coffee mixture at least 8 hours or overnight, turning occasionally.

Hot Days, Cold… Coffee?

On a hot day, there’s nothing better than a cold cup of … coffee? Add the words “flavored” and “iced” and the concept is much more palatable. Check out three iced coffee recipes from www.blackjava-coffee.com that will knock your flip-flops off!

Nutty Rainforest Freeze

* 1 cup (6 oz.) Fair Trade Rain Forest Nut coffee (brewed strong)
* 2 tbsp. heavy cream (or half & half, or…)
* 2 tsp. Sugar (or 2 packets Splenda)

Use basic technique: brew fresh coffee, add sweetener to hot coffee. Fill shaker with ice, add dairy over ice. Add coffee, shake, strain and serve in chilled glass. Garnish with a sweet strawberry, split and hung on the rim of the glass.

Blueberry Rhapsody
* 1 cup (6 oz.) Wild Mountain Blueberry coffee (brewed strong)
* 2 tbsp. heavy cream (or half & half, or…)
* 2 tsp. Sugar (or 2 packets Splenda)

Uses basic technique. Garnish with fresh blueberries, of course!

Pecan Praline Dream

* 1 cup (6 oz.) Southern Pecan coffee (brewed strong)
* 2 tbsp. heavy cream (or half & half, or…)
* 2 tsp. Sugar (or 2 packets Splenda)
* 1 tsp. Coffee Caramel Sauce

Use basic technique. Then swirl caramel sauce into chilled martini glass before adding strained iced coffee mix… Want a Southern Turtle? Swirl caramel and chocolate sauces in the glass!