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Cooking with Coffee

Good food and good coffee. Do you really need anything else?

Well, of course you do, you need love, a roof over your head would be nice and some ka-ching ka-ching in the bank would be helpful. But, when all else fails, we’ll take a good cup of coffee and some delicious grub to get us through. But then we got to thinking and realized what would make it even better would be coffee IN our food. Of course.

So, in on our ongoing quest to ferret out the best coffee inspired dishes, herewith a few  jewels to add to your repetoire. Now, the deal is you have to let us know which ones you tried, which beans you used and it would be swell if you brought us by a taste so we can judge for ourselves. Not that we don’t believe you or anything but just in case.

Coffee Rubbed Flank Steak:

Ingredients for the coffee rub:

  • 1/4 cup anchochili powder
  • 1/4 cup finely ground espresso
  • 2 tablespoons paprika
  • 2 tablespoons dark brown sugar
  • 1 tablespoon drymustard
  • 1 tablespoon kosher salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon ground  coriander
  • 1 tablespoon dried oregano
  • 2 teaspoons ground  ginger
  • 2 teaspoons chili powder
  • 2 bone-in or boneless  steaks
  • Olive oil
  • Salt and coarsely ground black pepper

Combine all the spices in a bowl.

Preheat oven to 425 degrees F.

Preheat a cast iron pan over high heat. Brush each side of the steak with oil and then season each side liberally with salt and pepper. Rub 2 tablespoons of the rub onto 1 side of each steak. Cook the steak, rub side down until golden brown, about 3 to 4 minutes. Flip the steak over, cook for 2 minutes and then transfer to a baking sheet and cook in the oven to medium-rare about 8 to 10 minutes. Remove and let rest 5 minutes before slicing.

from Bobby Flay @ The Food Network)

This next recipe comes from FOOD 52 a fabulous cooking site that gathers many of its best recipes from contest winners.

This recipe won the “Your Best Recipes With Coffee” contest

Serves 4


For the Coffee Brine:

  • Combine salt, peppercorns, star anise, and cloves in a small pot. Lightly crush spices with the back of a large spoon. Squeeze orange halves over mixture, and then add halves. Pour hot coffee over mixture, stir and cover pot with lid. Allow brine to steep for ten minutes.

  • Meanwhile, pat chicken dry, removing giblets and neck. Place chicken in a 2 gallon sized zip lock or other plastic bag.

  • Place the ice in a large bowl. Add coffee brine and stir until ice melts. Pour brine in bag with chicken (including oranges), seal and allow mixture to sit at room temperature for two to three hours. Then pat chicken dry and let it dry out for an hour in a bowl placed in the refrigerator.

  • Preheat oven to 375 degrees F.

  • Remove chicken from refrigerator, pat dry and rub both sides with brown sugar.

  • Heat butter in a Dutch oven over medium heat, brown chicken on both sides. Add milk, cover, and transfer to oven. Cook for an hour with the lid. Remove lid. Continue to cook for another 30-40 minutes, or until internal temperature of chicken is 165 degrees.

  • Pull meat off the bones and serve with wilted greens and rice. Be sure to spoon some of the sauce over the meat, if desired.

This last recipe has been with us since waaayy back when a groovy cookbook was the centerpiece of our brief flirtation with vegetarianism back in college.

The banana bread is the moistest and best tasting we know – which makes sense since its made with, you know, coffee.

From The Moosewood Cookbook by Molly Katzen

350 F oven, 40 – 50 minutes to bake, 2 loaves

  • 1 ½ cups melted butter
  • 1 ¾ cups brown sugar (or 1 ½ cups honey)
  • 4 eggs (room temperature)
  • 3 tsp vanilla extract plus ½ tsp almond extract
  • grated rind of 1 orange

Beat in a large bowl, beginning with sugar or honey and butter, add eggs one at a time. Add remaining ingredients, and beat until light in color.

  • 2 cups whole wheat flour
  • 2 cups white flour
  • 1 tsp salt
  • ½ tsp baking soda
  • 3 tsp baking powder
  • 1tsp nutmeg
  • 2 tsp cinnamon

Sift the dry ingredients together 2x

  • 2 cups well-mashed ripe bananas soaked in 1 cup strong black coffee
  • Optional: ¾ cup walnuts nuts

Add flour mixture and banana mush alternatively to butter mixture, beginning and ending with flour (flour – banana – flour – banana – flour). After each addition mix gently to combine, but do not beat or otherwise overmix – this toughens and dries out the batter.  Add nuts last. Generously butter 2 loaf pans and sprinkle with sesame seeds (they’ll stick to the butter). Divide batter and bake.

Cool 10 minutes in the pan, then remove to finish cooling.

Serve plain or with butter or cream cheese.

Photo Credit: Mattb4rd


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