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
- 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
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
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.
As the national obsession with greening our lives grows, examining how the things we love impact the environment has become a common topic of discussion. Up now: How green are different coffee beans?
The folks over at Greenopia devised a Leaf Awards rating system that is used to evaluate a coffee company’s overall greenness by gauging its percentage of organic, ethically sourced, naturally decaffeinated, eco-friendly packaged and efficiently produced and transported beans. They also looked for sustainability and environmental impact reporting. They then assessed 25 different brands from all over the US to determine how they measure up.
We can’t help but feel the findings a bit disheartening: Of the brands they evaluated, nearly half of them didn’t rank at all! Coffee that we love by the likes of Illy or Lavazza didn’t get a single leaf, while large American brands like Starbucks or Stumptown got just a couple of leaves.
One ranking that shined was Bellevue-based Kalani Organica, coming in at 3 leaves! We have a personal connection to this truly lovely coffee: In the mid-to-late ’90′s, we cut our barista teeth slinging java at the Speakeasy Cafe in Seattle’s Belltown district. The cafe was a devout supporter and server of Kalani Organica until the cafe was closed by a fire in 2002 — despite the fact that we regularly had small competitive roasters try to convince us to switch. We stuck with Kalani because of the founder Karen’s commitment to organic, ethically-sourced coffee — something that is talked about a lot these days but wasn’t seen as particularly important 15 years ago. We’re thrilled that her work is getting recognized and hope that a rating like this will help expand Kalani’s availability around the country.
Coffee Nomad records the experiments, excursions and experiences of one coffee-lovin’ Phoenician!
Chock full of reviews for coffee shops in the Phoenix area and some thoughts on different caffeine-included products that are on the market (including one hilarious record of using the terrifying substance known as 5-Hour Energy — a.k.a. Trucker Crack), this blog is fun, casual and worth a regular check in.
If you’ve been reading this blog for awhile, you’ll probably sense the theme that we dig the delicious combination of chocolate and coffee. So this latest recipe is another in a long line of cakes that incorporate fresh espresso into the mix. Enjoy!
- 6 ounces (180g) fine dark chocolate, chopped
- a small espresso (about 3 tablespoons very strong coffee)
- 10 tablespoons butter, diced
- 5 eggs, separated
- ¾ cup golden caster sugar
- 1 tbsp. cocoa powder
- ¾ cup all-purpose flour
Line the base of a 8-9 inch shallow springform cake pan with silicone baking parchment paper, buttering the pan lightly to hold it in place.
Melt the chopped chocolate in a heatproof bowl set over a pan of simmering water. As soon as it starts to soften, add the coffee and leave it for two or three minutes. Stir very gently, then when the chocolate has melted add the butter. Stir until it has melted.
Meanwhile, beat the egg whites with an electric mixer till stiff, then fold in the sugar. Mix the baking powder with the cocoa powder and flour. Remove the chocolate from the heat, quickly stir in the egg yolks, then slowly, firmly, and gently fold the melted chocolate into the egg whites. Lastly sift in the flour and cocoa mixture.
Stir the mixture tenderly with a large metal spoon, taking care not to knock out any air. It should feel light and wobbly. do not overmix – just enough to fold in the flour. Scoop into the lined pan and bake in an oven preheated to 350ºF for thirty-five minutes. Leave to cool in its pan, then turn out.
Recipe Source: Almerimarlife
As we wrote about in February, the Jura Cool Control stays on top of your counter and keeps your milk nice and icy for those one-touch cappuccinos. Watch as Gail shows us how the Cool Control works and makes us a cappuccino to test it out.