Cooking With Gourmet Coffee

Ingredients:

Coffee Barbecue Sauce

* 1/2 cup ketchup
* 1/3 cup packed dark brown sugar
* 1/2 cup brewed espresso
* 1/4 cup cider vinegar
* 1 medium onion, coarsely, chopped
* 3 jalapeno, halved, seeded
* 3 garlic, cloves, crushed
* 2 tbsp molasses
* 2 tbsp dry mustard powder
* 1 tbsp water
* 2 tbsp Worcestershire sauce
* 2 tbsp ground cumin
* 4 tsp cayenne pepper

Chicken Drumsticks

* 12 chicken, drumsticks, well rinsed, patted dry
* coarse salt, and freshly cracked black pepper
* vegetable oil, for brushing grill

Directions:

Coffee Barbecue Sauce

1. Mix mustard powder with 1 tbsp of water to make mustard mixture.
2. In a saucepan, prepare the barbecue sauce by combining ketchup, brown sugar, espresso, cider vinegar, onion, jalapenos, garlic, molasses, mustard mixture, Worcestershire, cumin and cayenne pepper.
3. Bring to a boil on medium heat and cook for 10 minutes.
4. Let cool completely.
5. Put the chicken and the sauce in a resealable plastic bag and seal.
6. Marinate in the refrigerator for at least 3 hours or overnight.
7. Remove chicken from barbecue sauce.
8. Cook the barbecue sauce in a pot over medium heat.
9. Bring to a boil.
10. Reserve sauce for brushing the chicken.

Chicken Drumsticks

1. Heat a grill on medium heat.
2. Season chicken with salt and pepper.
3. Brush grill with oil.
4. Grill chicken for about 8 to 10 minutes per side or until chicken is cooked through reaching an internal temperature of 175 to 180 degrees F, brushing with the sauce.

Ingredients:

* 4 egg whites
* 2 1/2 cups brown sugar
* 1 cup chopped nuts
* 1/4 cup corn syrup
* 1/2 cup strong coffee
* 4 lbs chocolate, chopped
* 1/4 tsp salt

Preparation:

Butter a 2-quart saucepan. Combine sugar, corn syrup, salt and coffee. Cook on high heat until sugar dissolves and mixture comes to a boil. Stir constantly. Cook to hard ball stage without stirring.

Remove from heat.
In a large chilled bowl, beat egg whites to stiff peaks stage. Pour the hot syrup into the egg whites (slowly!) while beating at high speed. Once the syrup is added, continue beating until you get soft peaks. Add nuts and beat for another 5 minutes. Let cool down, then cover and put in the freezer. In a double boiler, melt the chocolate.

Line several cookie sheets with waxed paper. Remove the other bowl from the freezer. Spoon out a teaspoon of the cold mixture and drop in the melted chocolate. Scoop out and place on the waxed paper. Repeat. When the mixture is used up, you can store the remaining chocolate for another use. Let the candies cool and harden, then store in the refrigerator.

Recipe courtesy Emeril Lagasse

Show: The Essence of Emeril Episode: Cooking with Coffee

Ingredients

* 1 1/4 cups milk
* 1 tablespoon coffee syrup, recipe follows
* 1 vanilla bean, split
* 3 egg yolks
* 1 tablespoon sugar
* 4 slices white pound cake
* 1/2 cup sweetened whipped cream
* 1/2 cup raspberries
* Mint sprigs
* Espresso powder

Directions

In a saucepan heat milk, coffee syrup and vanilla bean just to a boil. In a mixing bowl lightly whisk egg yolks and sugar. Ladle 1/4 cup of milk mixture into egg mixture, whisking constantly. Pour egg mixture back into saucepan. Stir with a wooden spoon over medium heat until mixture thickens and coats back of spoon. Do not boil mixture or it will curdle. Remove from heat and cool in an ice bath. Or pour into a bowl and cool, stirring frequently. To serve, top sponge cake slices with whipped cream and berries. Pour coffee sauce around and over cake and sprinkle with espresso powder. Garnish with mint sprigs.
COFFEE SYRUP:

* 2 cups strong coffee
* 1 cup sugar
* 1/2 teaspoon vanilla

In a small saucepan heat coffee just to simmering. Stir in sugar and vanilla and simmer 8 minutes, stirring until sugar dissolves; cool before using. Yield: 1 to 1 1/2 cups

Recipe by Steven Raichlen

Method: Indirect Grilling/Smoking

Advanced prep: 24 hours to marinate the brisket
Ingredients

RUB

1. 1/4 cup kosher salt
2. 1/4 cup fine ground coffee (dark roast) beans
3. 1/4 cup light brown sugar
4. 1/4 cup sweet paprika
5. 2 tablespoons black pepper
6. 1 tablespoon garlic powder
7. 1 pound sliced bacon, preferably artisanal (optional)
8. One 6 to 8 pound piece center cut brisket

COFFEE BEER MOP SAUCE

1. 1 cup beer
2. 1 cup apple cider
3. 1/2 cup cider vinegar
4. 1/2 cup strong coffee
5. 1/4 cup vegetable oil
6. 1/4 cup Worcestershire sauce
7. Salt

1. Zinfandel BBQ Sauce

1. You will also need 4 to 6 cups hickory or apple chips or wood chunks, soaked in water to cover for 1 hour, then drained and an aluminum foil pan.

Directions

1. Make the rub. Place the salt, ground coffee beans, brown sugar, paprika, pepper and garlic powder in a bowl and stir to mix. Place the brisket in a roasting pan and generously sprinkle both sides with rub, about 3 tablespoons per side. The excess rub will keep for several months in a jar. You can cook the brisket right away, but it will be better if you let it cure with the rub for several hours, or even a day in the refrigerator.
2. Make the mop sauce. Combine the beer, cider, cider vinegar, coffee, oil, Worcestershire sauce and salt in a bowl and whisk to mix.
3. Set up your grill for indirect grilling. If using a gas grill, place wood chips in a smoker pouch. Run the grill on high until you see smoke, then reduce the heat to medium-low (300° F). If using a charcoal grill, preheat to medium -low. Just before putting the brisket on, toss 1/2 cup wood chips on each mound of coals.
4. Place the brisket on the grate in the center, over the drip pan, away from the heat. If using bacon, drape the slices over the top of the meat. 
5. Indirect grill the brisket until tender, 5 to 6 hours. If using a charcoal grill, add 12 fresh coals and 1/2 cup wood chips to each side every hour. (The total cooking time will depend on the size of the brisket and heat of the grill.). Generously baste or mop the meat on both sides with the Coffee Beer Mop Sauce once an hour for the first 4 hours.
6. Tightly wrap brisket in foil and continue cooking until very tender, 1 to 2 hours more.
7. Transfer the brisket to a cutting board and let rest for 10 minutes. Thinly slice across the grain, using an electric knife or sharp carving knife. Transfer the sliced meat to a platter. Spoon the Zinfandel Barbecue Sauce over the meat, or better yet, serve it on the side.

Recipe by Marcia Kiesel

Ingredients

1. 2 cups water
2. 1/2 cup whole espresso beans
3. 1/2 cup sugar
4. Two 3-inch strips of lemon zest
5. One 3-inch cinnamon stick, broken into pieces
6. 8 firm, medium bananas
7. 1 tablespoon fresh lemon juice
8. Plain whole-milk yogurt, for serving

Directions

1. In a medium saucepan, combine the water with the whole espresso beans and bring to a boil. Simmer the beans over low heat for 20 minutes. Add the sugar, strips of lemon zest and pieces of cinnamon stick and simmer over moderate heat for 5 minutes or until syrupy.
2. Meanwhile, peel the bananas and slice them 1/2 inch thick on the diagonal. In a large, shallow dish, toss the bananas with the lemon juice.
3. Pour the hot espresso syrup over the bananas and let stand until cooled to room temperature, then refrigerate until thoroughly chilled, about 2 hours. Spoon the bananas and coffee bean syrup over the yogurt and serve.

Make Ahead

The espresso syrup can be prepared one day ahead; let cool then refrigerate overnight. Gently reheat the syrup before pouring it over the bananas.