Cooking With Gourmet Coffee

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.

Prep Time: :5

Cook Time: :30

Ingredients:

• 6 lamb shoulder chops
• Kosher salt and freshly ground black pepper
• 1 teaspoon (about) olive oil
• 4 Tablespoons (1/2 stick) butter
• 1/3 cup strong coffee
• 1/3 cup honey
• 2 Tablespoons Worcestershire sauce
• 1/4 teaspoon mace
• 1/4 teaspoon cardamom
• 1/2 teaspoon cinnamon
• 1/4 teaspoon curry powder
• 3/4 teaspoon lemon juice

Preparation:

Prep Time: :20

Cook Time: 3:30

Ingredients:

• 1/2 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 (4 to 5-1/2 pounds) beef chuck roast, trimmed of excess fat
• 1/4 cup vegetable oil
• 1 large onion, coarsely chopped
• 4 bay leaves
• 1 teaspoon dried thyme
• 2 cups water
• 2 cups freshly brewed coffee
• 1 tablespoon instant flour
• 2 tablespoons butter, chilled
• 1/4 cup whiskey (optional)
• Salt and freshly ground pepper, to taste

Preparation:

Preheat oven to 325 F.

On a large plate or platter, stir together flour, salt, and pepper. Dust the beef roast with the seasoned flour, discarding any excess. Heat the oil in a large, heavy ovenproof skillet over medium heat until hot. Add the roast and brown on all sides, about 5 minutes a side. Remove the roast from the skillet and set aside.

Add onions to the drippings in the skillet and saute over medium heat until they are softened. Return the roast to the skillet; add bay leaves, thyme, water and coffee. Bring to a simmer, stirring and turning to combine the seasonings with the roast. Cover and place the skillet in the oven. Bake for 3 to 3-1/2 hours or until fork tender. Remove the roast from the skillet, discard any bones or gristle and set aside, loosely covered with aluminum foil.

To prepare the gravy, place the skillet over medium heat, skim off any excess fat and add water, if necessary, to equal about 2-1/2 cups liquid. Sprinkle the instant flour over the gravy in the skillet and cook about 5 minutes, stirring until smooth and thickened. Stir in the butter and whiskey, if desired, and season with salt and pepper. Return the roast to the skillet to warm in the gravy, then serve.

Serve with plenty of hot, buttered wide egg noodles.

Yield: 6 to 8 servings

Time: At least 3 hours

1 tablespoon oil
4 large or 8 small short ribs
Salt and pepper
1 large onion, chopped
3 cloves garlic, chopped
1 dried pasilla chili, stemmed, seeded and minced
1 dried chipotle chili, stemmed, seeded and minced
1 cup dry red wine
1 cup strong coffee.

1. In a heavy pot that can later be covered, drizzle oil. Over medium heat, brown ribs well, adjusting heat as necessary to get a dark crust. Take your time, and season with salt and pepper as they cook. Remove them to a plate and turn heat to low.

2. In same pot, cook onions, garlic and chilies, stirring occasionally, until onions are soft, about 15 minutes. Add wine and coffee and reduce over high heat by about half. Return ribs to pot, cover, and cook over low heat (or in a 300-degree oven) for 2 to 3 hours. Cook until very tender — beyond when meat falls off the bone — turning every hour or so. Taste and adjust seasoning and serve.

Yield: 4 to 8 servings.

Ingredients

Coffee Rub:

* 1/4 cup ancho chili powder
* 1/4 cup finely ground espresso
* 2 tablespoons Spanish paprika
* 2 tablespoons dark brown sugar
* 1 tablespoon dry mustard
* 1 tablespoon kosher salt
* 1 tablespoon ground black pepper
* 1 tablespoon ground coriander
* 1 tablespoon dried oregano
* 2 teaspoons ground ginger
* 2 teaspoons chili de arbol powder
* 2 bone-in or boneless rib-eye steaks, 2-inches thick, approximately 1 1/2 pounds each
* Canola or olive oil
* Salt and coarsely ground black pepper

Directions

Combine all spices in a bowl.

Preheat oven to 425 degrees F.

Preheat a cast iron pan over high heat. Brush each side of the steak with oil and then season each side liberally with salt and pepper. Rub 2 tablespoons of the coffee rub onto 1 side of each steak. Cook the steak, rub side down until golden brown, about 3 to 4 minutes. Flip the steak over, cook for 2 minutes and then transfer to a baking sheet and cook in the oven to medium-rare doneness, about 8 to 10 minutes. Remove and let rest 5 minutes before slicing.