Category Archives: Recipes

Recipe: Babyback Ribs with Espresso BBQ Sauce

OK, it’s Sunday and we hope that, wherever you are in the world, you’ve got a little bit of sunshine and a hot grill ready to rock. Unless you’re in the Southern Hemisphere, it’s summertime and that means it’s always a great time for a barbecue.

We’re adding another recipe to our ever evolving meat-n-coffee repertoire! These look ridiculously tasty and we’re pretty sure that eating them is illegal somewhere, but we’re willing to risk it. Enjoy!

Rib Ingredients & Prep

  • 2 racks baby back ribs (about 4 – 6 ribs per person)
  • Gray/sea salt
  • Freshly ground black pepper
  • Espresso BBQ sauce (recipe below)
  1. Preheat oven to 325 degrees F. Cut each rack of ribs in half along the bone so they can be easily stacked. Lay them out on the parchment paper in which they were wrapped for easy cleanup.
  2. Salt and pepper liberally on both sides and pat spices into the meat. Make sure to over season the ribs, because part of the rub will inevitably come off in the pan. On a cookie sheet lined with aluminum foil, stack the ribs close together, about 3 layers high. Place in the oven for 2 hours, shifting the bottom layer of ribs to the top every 30 minutes until they are tender and almost falling off the bone.
  3. One half hour before serving, transfer ribs to a preheated grill (if using coals, make sure they have burnt down to an ember). Brush ribs with Espresso BBQ Sauce and close grill. Continue to turn and brush the ribs with sauce every 10 minutes, about 3 more times.

Espresso BBQ Sauce Ingredients & Prep (Yield: 5 – 6 cups)

  • 4 tablespoons mashed and minced garlic
  • 4 tablespoons extra-virgin olive oil
  • 1 cup cider vinegar
  • 1/2 cup soy sauce
  • 2 cups ketchup
  • 2 cups honey
  • Gray/sea salt
  • 2 demitasse cups espresso (or about 1/2 cup of strong coffee or instant espresso)
  • Fresh ground black pepper
  1. Mash garlic with the side of a knife and then mince finely to release oils.
  2. Add olive oil to a preheated saute pan. Add the garlic and saute until it gets light brown, about 1 minute. Add cider vinegar, soy sauce, ketchup and honey and stir well. Add a pinch of salt, then whisk in the coffee. Add freshly ground black pepper, to taste. Bring to a simmer and simmer for 10 minutes.
  3. Let cool and store in refrigerator for up to 2 weeks.

Crew Review: Monin Natural Fruit Purees

In the halcyon days of our much-storied youth, we spent a cool 8 months slinging fresh juice from behind the mighty wheatgrass wall of a juice joint. Strawberry lemonades, mango-banana smoothies and peach coolers were all on the menu — three drinks you can now very easily create at home using Monin’s Natural Fruit Purees.

These luscious little numbers are very concentrated and highly potent; the strawberry almost seems like a smoothed jam and the banana reminds us of slipping a fresh one off of a Costa Rican tree. We’ve tossed these into smoothies and mocha shakes and look forward to experimenting with them in desserts and cooking.

Monin says these are shelf-stable, but we’re always a little bit terrified of products that claim that, so we’ve been keeping our open bottles in the fridge. It definitely impacts their consistency, making them a bit thicker to pour, which can be good or bad depending on your application. We’re imagining combining the strawberry with our Meyer lemon-infused vodka for a delicious summer cocktail treat! Care to join us?

Recipe: Zucchini Stuffed with Dirty Rice

We ran across this recipe today and think it’s going to make a great addition to our summer menu! The flavors of coffee and oregano are a unique pairing that we can’t wait to try out. Generally, recipes using instant coffee don’t make it on our to-do list, but this one looked too tasty to pass up. If you take this recipe on, let us know what you think.

Ingredients

  • 4 zucchini
  • 1 tbsp butter
  • 2 shallots, finely chopped
  • 100g basmati rice, washed and drained
  • 1/2 chicken stock cube
  • 2 tsp instant coffee granules
  • 1 tsp fresh, chopped oregano, plus extra for sprinkling
  • 70g goats’ cheese
  • Olive oil, for drizzling

Directions

Bring a large pan of water to the boil, add the zucchini and cook for 7 minutes. Remove from the pan, allow to cool, halve lengthwise, then scoop out the pulp using a spoon, without breaking the skin, to leave a shell. Set the shells and the flesh aside.

Melt the butter in a deep non-stick frying pan, add the shallots and fry until golden. Add the drained rice and stir well. Add 240ml water, the stock cube half, coffee granules and oregano. Bring to boil, then cook, covered, on a very low heat for about 7 minutes, or until the water has absorbed and the rice is cooked. Season with a little salt and set aside to cool.

Remove the rice from the pan and use the same pan for the zucchini. Don’t add any oil, just put in the zucchini shells, skin-side down, and dry-fry, still over a very low heat, for a couple of minutes to brown a little. Remove and set aside on foil on a grill pan. Now add the zucchini flesh to the pan and fry for about a minute and a half, stirring all the while, until it feels like the liquid has evaporated. Turn off the heat, add the rice and stir well.

Preheat the grill to hot.

Spoon the mixture into the zucchini skins. Top each with some crumbled goats cheese, sprinkle over a touch more oregano and a drizzle of olive oil. Place under the hot grill for about 8 minutes or until the cheese is browned.

Try the rice alone or with some chicken or fish; grilled salmon would be particularly good. Perhaps try stuffing mushrooms instead.

Source: Guardian UK

Recipe: Espresso Cocktail

We’re ramping up for a gorgeous weekend and it’s times like these that inspire us to break out the cocktail shaker and amp up our booze. Check out this delicious recipe — a twist on the classic caffe corretto.

Ingredients

  • Ice
  • 1 1/2 ounces grappa
  • 3/4 ounce coffee liqueur, such as Patron XO or Tia Maria
  • 1 ounce chilled espresso coffee
  • Whipped cream, for garnish (optional)

Directions

Fill a cocktail shaker halfway with ice. Add the grappa, coffee liqueur and chilled espresso. Shake vigorously for 30 seconds, then strain into a cocktail (martini) glass. Garnish with a dollop of whipped cream, if desired.

Recipe: Cafe Sheccerato

It’s true, the thermometer hits about 65F in Seattle and everyone starts to strip. We also start sipping on the frozen drinks as if we’re swimming up to the side of a Acapulcan pool bar. One of our favorites in the coffee realm is the Cafe Sheccerato, which is a pretty simple drink that has the potential to be basically whatever your tastes desire.

We pull a couple of long espresso shots (run it for about 45 seconds) and then poor it over a full glass of ice. We love throwing in a little mint sometimes to add to the refreshment, but if you pull the shots just right and they’re nice and sweet, adding anything isn’t necessary at all. The shots will melt the ice a bit and it’s quite delicious. You can also combine the two in a martini shaker and shake them up to put a frothy spin on it if you’d like. Whichever way you do it, we think the Cafe Sheccerato tastes like summer.

Recipe: Rib-Eye Steaks with Espresso-Chile Rub

Following in the tasty footsteps of the flank steak marinade we wrote about a few months ago, this rub recipe is a great inspiration for your summer grilling parties.

Serves: 4 (generously)
Preparation time: 30 minutes (including meat standing time)
Total time: 40 minutes

Ingredients

  • 2 teaspoons cumin seed, toasted
  • 2 tablespoons dark-roast coffee or espresso beans
  • 1 tablespoon ground ancho chile pepper
  • 1 teaspoon sweet paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 4 rib-eye steaks, each about 8 ounces and 1-inch thick
  • Extra-virgin olive oil

Directions
In a spice mill, pulse the cumin seed and coffee beans until finely ground. Transfer to a small bowl, add the remaining rub ingredients and stir to combine.

Lightly brush the steaks with oil and season evenly with the rub, pressing the rub into the meat. Cover and let stand at room temperature for 20 to 30 minutes before grilling.

Prepare the grill for direct cooking over high heat.

Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium-rare, turning once. (If flare-ups occur, move the steaks temporarily to indirect high heat.) Remove from the grill and let rest for 3 to 5 minutes. Serve warm.

Recipe: Detroit Free Press

Would You Like Eggs with That?

Years ago, we frequented a small town cafe that would steam up the eggs for their delicious breakfast sandwiches using the steam wand on their espresso machine. They were fluffy and tasty and so we thought that we should try this ourselves — with arguably great results!

Watch Gail steam up airy n’ fluffy scrambled eggs in a frothing pitcher, using the steam wand on a Rocket Cellini semi-automatic espresso machine.