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Coffee Barbecue Sauce Recipe

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

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

Black 'n Sassy Barbecue Sauce

1 cup double-strength brewed coffee
1 cup Worcestershire Sauce
1/2 cup ketchup
1/2 cup cider vinegar
1/2 cup brown sugar
3 tablespoons ground red chiles
2 teaspoons salt
2 cups chopped onions
1/4 cup minced jalapeños or other green chile 6 cloves garlic, peeled and minced

Simmer all ingredients until cooked through and flavors blend, about 25 minutes.
Let cool slightly then puree in blender. Refrigerate until ready to use.

Makes 5 cups

Indonesian-Java Marinade:

1 cup strong coffee,
preferably brewed from Java beans
1/2 medium onion, chunked
1/4 cup Chinese black vinegar (See Note)
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.

Makes about 1-1/2 cups marinade

Coffee Spice-Rub Grind

3 tablespoons coarse-ground coffee beans
1 tablespoon coarse-ground black pepper
2 teaspoons coarse-ground salt, such as kosher or sea salt
1 teaspoon dried sage
1/2 teaspoon granulated or powdered garlic

Combine all ingredients.

Rub the seasoning blend into pork, quail, or duck,
then cover and refrigerate or at least 2 hours or overnight.
Grill, broil or roast accordingly.

Makes about 1/3 cup

Here is an almost bbq type sauce, good with pork as well.

2kg Chicken thighs
1 tbsp olive oil
1 medium onion, chopped very fine
1 cup strong coffee
1/2 cup apple cider vinegar
1/2 cup maple syrup
1/4 cup Dijon mustard
1/4 cup worcestershire sauce
4 cloves garlic, finely chopped
2 tbsp sambal oelek

Saute onion in olive oil in a small saucepan until
transparent, add garlic and sambal oelek, cook
for 2 minutes. Add coffee, vinegar, maple syrup,
mustard, worcestershire sauce. Bring to a boil;
reduce heat to low. Cook for 5 minutes. Season to taste.

Brown chicken thighs, place in shallow roasting pan;
coat all sides with sauce. Bake uncovered for 40-50 minutes
or until tender. Baste often with remaining sauce.

Good with a rice pilaff and tossed salad.

Coffee Spareribs

5-6 pounds spareribs, cut in serving pieces
1 cup strong coffee
1/2 cup molasses
1/4 cup prepared mustard
1 tablespoon worchestershire sauce
1/2 cup cider vinegar
few drops tabasco (to taste)
garlic salt and pepper (to taste)

Arrange spareribs one layer deep in large, shallow roasting pan.
Combine remaining ingredients in medium saucepan.
Heat and stir until well blended. Brush lavishly over ribs.
Place in pre-heated 350 degree oven and bake, uncovered,
approximately 2 1/2 hours, basting often with remaining sauce.

Coffee Burgers

1 pound very lean ground beef
1/4 cup crumbled bleu cheese
1/4 cup very strong, cold coffee
1 heaping tablespoon powdered chili mix
1 teaspoon dijon mustard
1/4 cup chopped green onions
1/4 cup diced red or green bell peppers
1 tablespoon worchestershire sauce

Mix all the ingredients together, form into patties, and grill to desired
doneness. Top with guacemole and sprouts.

Black Bean Coffee Chili return to menu

Marinade:

4 cups strongly brewed coffee
4 chopped sundried tomatoes
2 cloves garlic minced
1 New Mexico or California dried chili pepper
4 tablespoons chopped red onion
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
1 tablespoon cayenne pepper
dash of salt and pepper

Chili:

1 1/2 pounds of sirloin tips
1 cup flour
1 red onion
2 minced cloves garlic
2 chopped serrano chili peppers (with or without seeds)
1 medium chopped anaheim chili pepper (with or without seeds)
1 28 ounce can crushed tomatoes
2 15 ounce cans black beans drained and lightly rinsed
1 tablespoon of olive oil
chopped cilantro and grated cheese for garnish

Directions:

Marinate the sirloin tips in the coffee marinade in the refrigerator
for two hours, stirring occasionally. In a large pot, heat the olive oil
and add the floured meat. Let the meat brown. While the meat is
browning, add the onions, garlic and the anaheim chili pepper
(this is a mild pepper). Sauté the onions until they wilt. After the onions
have wilted, add the marinade and all the other ingredients to the pot.
Adjust the amount of chilies you put into the mixture. If you like spicy chili,
add the seeds. If not, delete the seeds. Let the chili simmer on low for
about 3 1/2 hours until the meat is tender and the chili is thick.
If the sauce is a little too thin, you can add a tablespoon of tomato paste to thicken.

Serve with a generous helping of grated cheese and chopped cilantro.

Grilled Venison Hoagies With Coffee Barbecue Sauce

1/4 c Olive oil
2 tb Honey
1 tb Cider vinegar
1 tb Ancho chili powder
1 tb Freshly-ground black pepper
1 tb Finely-chopped garlic
1 ts Ground coriander
1 ts Ground toasted cumin seed
1/2 ts Cayenne pepper
2 lb Venison steaks, cut from the leg, (5 to 6 ounce portions)
6 Italian or Portuguese sandwich roll
2 tb Olive oil
2 c Shredded iceberg lettuce
1 c Spicy bread and butter zucchini pickles
2 Fresh jalapeno peppers - (to 3); seeded, sliced thin
Coarse salt; to taste
1 c Black Coffee Barbecue Sauce; see * Note

Instructions

* Note: See the "Black Coffee Barbecue Sauce" recipe which is included in
this collection.

Combine the olive oil, honey, vinegar, chili powder, black pepper, garlic,
coriander, cumin and cayenne in a flat dish and mix well to form a paste.
Coat the venison steaks uniformly with this seasoning mixture and allow to
marinate overnight, refrigerated.
Preheat an outdoor hardwood charcoal grill for about 20 to 30 minutes or
until the coals have turned white.
Cut the rolls in half, brush some olive oil on the inside of the rolls and
toast the rolls briefly over the grill.
Divide the lettuce evenly between the rolls, top with equal amounts of
pickles and jalapeno peppers.
Season the venison steaks with coarse salt and lay them out on the grill,
trying not to overcrowd the grilling surface. Depending on the size of
your grill you may need to do this in two batches. Cooking quickly over a
hot fire, 3 to 4 minutes on each side for medium-rare steak sandwiches.
The venison will also cook very quickly because of its naturally lean
texture. Be careful of flare ups from the oil in the marinade.
Finish the hoagie by placing a venison steak on each roll and top the
venison off with some Black Coffee Barbecue Sauce.

This recipe yields 6 servings.