Category Archives: Recipes

Recipe: Espresso Marinated Flank Steak

This recipe for Espresso Marinated Flank Steak with Plantain Chutney, developed by Juan Montalvo, looks scrumptious and we can’t wait to try it!

Flank Steak
2 pounds flank steak
1 cup espresso
1/4 cup balsamic vinegar
1/4 cup olive oil
1/4 cup honey
1/4 cup Worcestershire sauce
6 garlic cloves, minced
2 tbsp. black peppercorn, crushed

Whisk espresso, vinegar, olive oil, honey, Worcestershire sauce, garlic
and peppercorn in bowl. Place flank steak in a resealable plastic bag
and pour marinade into bag. Remove all the air from bag and
refrigerate for minimum 1 hour.

Remove steak from marinade. Place steak on medium high heat grill
and cook for 4-5 minutes per side. Transfer steak to cutting board and
let rest for 5-10 minutes before cutting. Slice thinly across the grain.

Plantain Chutney
3 ripe plantains (they should be yellow with black spots on the outside)
1 medium onion, diced
1 Jalapeno, seeded and minced
2 tbsp. honey
1/2 cup chicken stock
1 tbsp. olive oil

Spray baking dish with cooking spray. Peel plantain and place on
baking dish. Bake in a preheated 375F oven until well browned. Once
cooked, place plantain aside to cool. Cut plantain lengthwise and dice.

Pour olive oil into a medium heat sauce pan. Add onions and cook
until translucent. Add plantain, jalapeno, chicken stock, and honey,
salt and pepper to taste, cook for 5-10 minutes to warm all ingredients
together. Pour over the top of the sliced flank steak.

Makes 6 Servings

Recipe: Mayan Spice Sundae


Add a little kick to your holiday desserts! We created this sundae because we love the Mayan treat of orange slices coated in cayenne pepper that is found all over the Yucatan peninsula — and if you love a little spice with your sugar, we think you’ll definitely dig this!

Ingredients


Directions

Mix the orange, chocolate and cayenne together in a small bowl. Pull a double shot of espresso directly into it and then incorporate all three until well blended. Spoon a little bit of the sauce into the bottom of two serving bowls, put a scoop of ice cream into each of the serving bowls and then drizzle with the sauce. Garnish with orange slices or, if you’re looking for something muy caliente, more cayenne.

Health Watch: Caffeine & Alertness

You drink it to wake up, to focus more, to get you through the day — heck, even to sober up. But has the effect of caffeine on your central nervous system been overstated? A group of researchers from the National University of Ireland in Galway think so. In fact, they think that the only benefit you see from your caffeine consumption is to further your caffeine consumption.

Through their study, they were unable to find a measurable difference in alertness and cognitive ability in participants, and found that the only difference was the abatement of caffeine withdrawal symptoms regular caffeine consumers felt in the morning after their body had metabolized caffeine overnight.

For at least a month, they gave a participants either a placebo or a caffeine pill equal to one cup of coffee to take three times a day. They then tested their ability to concentrate, resulting in no discernible difference between the control group and the caffeine consumers. They also tested the control group’s reaction to caffeine after having not had the drug in their system for quite some time and were also unable to track a noticeable difference in their level of concentration between their placebo state and caffeinated state.

So if it’s not really waking us up, helping us focus and getting us through our day….why are we drinking it? Well, despite the position that drinking it may essentially be a self-fulfilling prophecy, we’ll keep drinking it for the taste! Yeah, that’s right — for the taste.

Recipe: Espresso Biscuits — Eggless

Here’s a great recipe for anyone who has an egg allergy — or if you’re in the mood for cookies but don’t have any eggs on hand!


Ingredients

  • 1 1/2 cups all purpose flour
  • 1/2 cup Dutch process cocoa powder
  • 1 tablespoon finely ground espresso beans
  • 1/2 lb unsalted butter,at room temperature
  • 3/4 cup confectioners sugar
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 350*F with two racks spaced evenly apart. Line two
    baking sheets with parchment paper. Sift together the flour, cocoa and
    ground espresso; set aside.
  2. In a bowl of an electric mixer fitted with the paddle
    attachment,combine the butter, confectioners sugar and vanilla; beat on
    medium speed until creamy, 3-4 minutes. Reduce speed to low, and
    gradually beat the flour mixture into the butter mixture, scraping down
    the sides of the bowl twice.
  3. Roll a heaping tablespoon of dough between the palms of your hands
    to form a ball. Place on prepared baking sheet; repeat with remaining
    dough, spacing cookies 2 inches apart. Place the tines of a fork into
    dough and gently flatten the ball into biscuit shape. Bake biscuits
    until just firm to the touch, 12 to 15 minutes, rotating half way
    through. Transfer to a wire rack to cool.

These are great to serve along with coffee or espresso when you’re entertaining.

(Recipe originally developed by Martha Stewart)

Recipe: Chocolate Espresso Pots du Creme

Whilst poking around for a good Thanksgiving treat, we found a delicious recipe for Chocolate Espresso Pots du Creme at Harvest Eating. You can check out their video on how to make the recipe here.

Ingredients

  • 8 ounces Bittersweet chocolate
  • 6 Egg yolks
  • 3/4 Cups Espresso or dark coffee
  • 1 Cups Organic heavy cream
  • 1/3 Cups Organic heavy cream
  • 2 Tablespoons Sugar

Directions

  1. Put oven rack in middle position and preheat oven to 300F.
  2. Put chocolate in a heat proof bowl. Bring cream, milk, espresso
    powder (to taste), and a pinch of salt just to a boil in a small heavy
    saucepan, stirring until espresso powder is dissolved, then pour over
    chocolate, whisking until chocolate is melted and mixture is smooth.
  3. Whisk together yolks, sugar, and a pinch of salt in another bowl,
    then add warm chocolate mixture in a slow stream, whisking constantly.
    Pour custard through a fine-mesh sieve into a 1-quart
  4. Line bottom of a baking pan (large enough to hold ramekins) with a folded
    kitchen towel and arrange ramekins on towel. Poke several holes in a
    large sheet of foil with a skewer. Divide chocolate mixture among
    ramekins, then bake in a hot water bath,(bain marie) pan covered
    tightly with foil, until pots du creme are set around edges but still
    slightly wobbly in centers, 30 to 35 minutes.
  5. Transfer ramekins to a rack to cool completely, uncovered, about 1 hour.
    (Custards will set as they cool.) Chill, covered, until cold, at least
    3 hours.

Enjoy!

Recipe: Chocolate Caramel Delight

You could easily skip the pies this Thanksgiving holiday by serving your friends and family this delicious coffee confection. The Chocolate Caramel Delight would be a lovely post-turkey sipper that will satisfy your sweet tooth and help you digest all that stuffing!

Ingredients:

Directions:

  1. Combine sauces and espresso in 12-oz. mug.
  2. Stir until well combined. Pour steamed milk into mug; stir to combine.
  3. Top with froth from steamed milk.
  4. Sprinkle with Ghirardelli Cocoa or drizzle with Ghirardelli Sweet
    Ground Chocolate & Cocoa Flavored Sauce and/or Creamy Caramel
    Flavored Sauce.
  5. Sprinkle with toasted, chopped walnuts

Recipe: New Orleans Cafe Brulot

Who doesn’t love a little voodoo in their coffee cup every now and again? We were thumbing through Betty Rosbottom’s book Coffee: Scrumptious Drinks and Treats, looking for a yummy concoction to spice up these darkening autumn days, when we happened upon this recipe for Cafe Brulot that we just had to try — and share.

Ingredients:

  • 3 thin orange slices, quartered
  • 3 thin lemon slices, quartered
  • 1/4 cup of sugar
  • Two 3-inch cinnamon sticks, coarsely chopped
  • 20 cloves
  • 2 cups freshly brewed coffee
  • 1/4 cup brandy

Directions:

  1. Prepare 6 warm demitasse cups and saucers
  2. Put the orange and lemon slices, sugar, cinnamon and cloves in a medium, non-reactive saucepan.
  3. Add the coffee and set pan over very low heat, just to keep the coffee warm while you flame the brandy.
  4. Put the brandy in a small saucepan and set it over medium-high heat. When the brandy just starts to boil, avert your face and flame the brandy with a lit, wooden match.
  5. Turn off the heat and when the flame in the brandy goes out after a few seconds, add the brandy to the coffee.
  6. To serve, ladle the coffee, brandy, fruit and spice mixture into the demitasse cups.

Makes 6 4-5 oz. servings.

Laissez les bons temps rouler!

The Grind – November 2008

Seattle Coffee Gear’s monthly newsletter, The Grind, provides readers with tips, expert advice, recipes, article highlights and a Grind-only special coupon!

This month’s Grind includes expert advice on how to produce microfoam, information on our new Tune-Up service and a recipe for our new favorite drink: The Pumpkin Spice White Chocolate Mocha!

Read this month’s edition and sign up for future editions of The Grind here!

Recipe: Espresso Martini

Today marks one of the most historic general elections in American history and we hope you’ve taken the time to make your voice heard by voting!

Afterward, you might want to get together with some of your favorite people to either celebrate or drown your sorrows, depending on your political perspective and the election’s outcome. An election party/commiseration wouldn’t be complete without a delicious espresso martini!

Ingredients

  • 1 1/2 fluid ounces Kahlua
  • 1 1/2 fluid ounces brewed espresso
  • 3 fluid ounces vanilla vodka
  • 1 1/2 fluid ounces Creme de Cacao
  • heavy cream or half-and-half (optional)

Directions

  1. Fill a cocktail shaker 2/3 full with ice.
  2. Add ingredients and shake well until very cold.
  3. Strain into a martini glass.
  4. In a plastic bottle with a narrow tip, add some heavy cream.
  5. Starting from the center of the drink, start a spiral and cirle to the outside of the glass.
  6. Then take a stirrer or a toothpick and starting in the center of the drink, drag the stirrer to the edge of the glass.
  7. Return to center of the drink, and repeat procedure in ‘pie segments’ to make a ‘web’ with the heavy cream (or make any design that you’d like).