Using Coffee in Main Meal Dishes July 13 2015

Aloha!

Sorry folks! Too a bit of time off and had a hard time getting a blog done, but what you all have been waiting for – a new blog that looks at recipes that use coffee as an ingredient.

Every morning is the same pattern; get up, go into the kitchen, turn on the waster kettle, pour coffee beans (Maui grown) into the grinder and nap on the counter until the kettle is done. After grinding and putting into a French press I have coffee soon after! But sometimes we don’t use the entire pot, so I usually have chilled brewed coffee in the fridge for iced coffee later. If I don’t use the cold brew in a bout a week, I have to toss it.

So I began searching the web for ideas to use up that coffee in recipes other than the aforementioned – iced coffee.

Coffee is considered a spice and I thought that there must be recipes for main course meals because coffee is a savory spice. I other words it adds a richness because it is subtle and doesn’t overpower the other flavors like tarragon, garlic, onion or oregano.

Have you thought of a mouthwatering So getting back to my topic, I found 14 recipes from epicurious that use coffee in main meal dishes as well as desserts such tiramisu or coffee crunch bars. Here’s the link to the site: http://www.epicurious.com/archive/howtocook/dishes/recipeswithcoffe

I have also added the following recipe of Coffee Rubbed Cheeseburgers with Texas Sauce (below). As a note I have tried this with Lelani’s Durango Fajitas Beef Rub with great success and it too has coffee!

Coffee Rubbed Cheeseburgers with Texas Sauce

Ingredients

Coffee rub:

1 tablespoon freshly ground coffee

2 teaspoons (packed) golden brown sugar

2 teaspoons freshly ground black pepper

1/2 teaspoon ground coriander

1/2 teaspoon dried oregano

1/2 teaspoon fine sea salt

Burgers:

8 slices applewood-smoked bacon

1 pound ground chuck (preferably grass-fed)

1 pound ground sirloin (preferably grass-fed)

8 slices smoked provolone, smoked caciocavallo, or smoked Gouda cheese (about 8 ounces)

8 potato-bread hamburger buns

Toppings:

8 slices red onion

8 slices tomato

Texas Barbecue Sauce

Preparation

For coffee rub:
Mix all ingredients in small bowl. DO AHEAD: Can be made 1 week ahead. Store airtight at room temperature.

For burgers:
Cook bacon in large skillet until crisp. Transfer to paper towels to drain. Break in half. Gently mix chuck and sirloin in large bowl. Form meat into 8 patties, each 3 1/2 to 4 inches in diameter and 1/3 to 1/2 inch thick. Using thumb, make slight indentation in center of each burger. DO AHEAD: Burgers and bacon can be prepared 8 hours ahead. Cover separately and chill.

Prepare barbecue (medium-high heat). Sprinkle 1 teaspoon coffee rub on top side of each burger. Place burgers, rub side down, on grill rack. Grill until slightly charred, about 4 minutes; turn.

Place 2 bacon slice halves atop each burger. Cook 3 minutes.

Top each with 1 cheese slice. Cover and cook until cheese melts, about 1 minute longer. Place burgers atop bottom halves of buns. Top with onion slices and tomato slices. Spoon dollop of Texas Barbecue Sauce over. Cover with bun tops and serve, passing additional sauce alongside.

Again at lelanis.com we have many different dry rubs including Lelani's Durango Fajitas Beef Rub to help in your kitchen adventures. Call us and we can help your next meal! Until next time, Mahalo and Aloha

Reference:

http://www.epicurious.com/archive/howtocook/dishes/recipeswithcoffee