Ambessa Tea-Brined, Double Fried Chicken

Ambessa Tea-Brined, Double Fried Chicken

Serves 4

Just because something is a soul-food classic, it doesn’t mean that it can’t be improved with a little
tweaking here and there. Here’s some of that tweaking at its best.

What you’ll need:

For brine:

* 8 cups sweetened Safari Breakfast or Earl of Harlem Tea
* 1/2 cup kosher salt
* 10 thyme sprigs
* 1 head of garlic ,halved
* 1/2 lemon, thinly sliced
For double-fried hot chicken:
* 4 chicken drumsticks
* 4 chicken thighs
* 3 tbsp. gochujang
* 3 tbsp. sorghum molasses
* 1 tbsp. cayenne pepper
* 1/2 cup lard or 1 stick unsalted butter, softened
* Canola oil , for frying
* 1-1/2 cups all-purpose flour
* 1/2 cup Wondra flour
* 1-1/2 tbsp. cornstarch
* About 1 cup seltzer

What to do:

For brine:

1. In a large saucepan, bring 4 cups of the sweetened Ambessa tea just to a boil.

2. Add the 1/2 cup of kosher salt and stir until dissolved. Add the thyme, halved garlic head, lemon
slices and the remaining 4 cups of sweetened tea and let cool completely, then refrigerate until well
chilled, about 45 minutes.

For double-fried hot chicken:

1. Remove the chicken from the brine and pat dry with paper towels. Let stand at room temperature for 30 minutes.

2. Meanwhile, in a food processor, combine the 3 garlic cloves with the gochujang, molasses and
cayenne and puree until a past forms. Add the lard and puree until smooth. Season with salt. Scrape
the chile mixture into a very large bowl.

3. In a large saucepan, heat 3 inches of oil to 350 degrees F. Set a rack over a rimmed baking sheet.
Spread 1 cup of the all-purpose flour in a pie plate.

4. In a medium bowl, whisk the remaining 1/2 cup of all-purpose flour with Wondra flour, cornstarch
and a generous pinch of salt. Whisk in 3/4 cup of seltzer until a thick batter forms, adding more seltzer if needed.

5. Dredge 4 of the chicken pieces in the flour, tap off the excess and transfer to the rack. Dip 1 piece
of chicken at a time in the batter, let the excess drip back into the bowl and add the chicken to the hot
oil. Fry the chicken at 350 degrees F, turning occasionally, until pale golden and crisp, about 8
minutes; transfer the chicken to the rack. Repeat with the remaining 4 pieces of chicken.

6. Return the first 4 pieces of chicken to the hot oil and fry at 350 degrees F until golden and an
instant-read thermometer inserted in the thickest part registers 165 degrees F, 8-10 minutes. Transfer
to a paper towel-lined plate. Repeat with the remaining 4 pieces of chicken.

7. Add the 8 pieces of fried chicken to the very large bowl with the chili mixture and toss to coat.
Transfer the chicken to a platter and serve right away.

Oven Baked Southern Fried Chicken Wings with Orange Honey Drizzle

Oven Baked Southern Fried Chicken Wings with Orange Honey Drizzle

Serves 4 – 6

If you’re not in the habit of pouring a little orange honey drizzle on your chicken wings, then you’re in for a treat! These flavors work beautifully together and I suspect there will be nothing much left on
your plate but bones.

What you’ll need:

* 3 cups flour
* 1 tbsp salt (plus more to season wings)
* 1 tbsp freshly ground black pepper
* 2 tbsp onion powder
* 1 tbsp garlic powder
* 1 tbsp dried thyme
* 1 tbsp ground sage
* 1 tbsp dried oregano
* 1 tbsp dry mustard powder
* 1 tbsp powdered ginger
* 1 tbsp paprika
* 1 tbsp cayenne pepper
* 3 – 4 lbs chicken wings
* 3 eggs
* 3 tbsp water
* 3 tbsp canola oil
* 1 cup honey
* Zest of 1/2 large orange, finely grated

What to do:

1. Preheat oven to 375 degrees F.
2. Mix the flour with the salt, pepper and all of the herbs and spices.
3. Coat the bottom of a cookie sheet or large baking pan with the canola oil.
4. Whisk together the eggs and water to make an egg wash.
5. Season the wings with salt.
6. One at a time, dip the chicken wings in the flour and herb/spice mix, then quickly into the egg wash and back into the flour dredge again.
7. Place the coated chicken wings in the pan and lightly spray the tops with canola oil from a spray
bottle.
8. Bake for about 40 minutes or until fully cooked, golden brown and crispy, turning at least once
during the cooking time.
9. Add the honey and orange zest to a small saucepan.
10. Bring to a gentle simmer for only a minute then remove from the heat.
11. Drizzle the wings with the orange honey when serving.

Buttermilk Fried Chicken

Buttermilk Fried Chicken

Serves 4 – 6


The secret to making this Southern fried chicken classic juicy and tender is to marinate the chicken in buttermilk. If you like your chicken extra crispy, give it a double dredge in the seasoned flour.


 What you’ll need:


* 1 chicken, cut into 8 to 10 pieces
* 3 cups buttermilk
* 1 tbsp. Worcestershire sauce
* Hot sauce, to taste
* 2 1/4 cups flour
* Salt and freshly ground pepper, to taste
* Pinch cayenne, or to taste
* Peanut oil or vegetable oil, for shallow frying

What to do:

1. Add buttermilk to large bowl. Add Worcestershire sauce and a few dashes of hot sauce. Stir. Add
the chicken to the buttermilk. Turn to coat. Cover and let marinate in the fridge overnight or for at
least 6 hours.
2. Combine flour, salt and pepper and cayenne in a shallow dish. Dredge the chicken pieces in the
flour mixture and coat well. Double dredge the chicken and dip back into buttermilk and then once
again in the flour. Shake off any excess flour.
3. Heat oil over medium heat in large cast iron fry pan. Add enough oil to come up about 1-inch to 2-
inches up the side of the pan.
4. Add chicken to hot oil. Shallow fry over medium to medium-low heat. Cook chicken until juices
run clear and no longer pink, flipping once during the cooking. Depending on thickness of chicken
pieces, total cooking time will be about 20 to 30 minutes. Remove chicken and place on a rack to
drain off excess fat or drain on paper towel. Serve hot or cold.
5. Alternatively, shallow fry chicken until golden brown, about 7 to 8 minutes per side. Finish in
preheated 350 degrees F oven until juices run clear and no longer pink, about 10 to 15 minutes and
serve.

Spiced Coffee

 

Spiced Coffee

This coffee has a distinct taste that will make you go wow. The spice of the cloves and cinnamon give circle to this simple beverage.

Yields: Makes 4 Servings

Ingredients:

4 cups water

2-3 tbsps. Ground coffee

1 Cinnamon stick

6 Whole cloves

Whipped cream, topping

Method of Preparation:

1. In a pot over medium heat, Pour in the water and allow it to boil. Throw in the water, coffee, cinnamon stick, and cloves. Set the stove to low heat.
2. Allow it to boil for 5-8 minutes.
3. With a fine sieve. Strain the mixture into a bowl and pour the coffee into cups. Top with whipped cream and serve!

Peanut Butter Mocha

Peanut Butter Mocha

A Wonderful beverage for those kids who want something different! The yogurt gives this sour taste but complemented with the peanut butter.

Yields: Makes 4 Servings

Ingredients:

1 cup Whole milk

¼ cup Hot chocolate mix

½ cup Freshly brewed coffee, chilled

2 tbsps. Creamy peanut butter

2 cups Vanilla yogurt, frozen

Chocolate shavings, garnish

Method of Preparation:

1. In a blender, add in all the ingredients and blend until it becomes smooth.
2. Pour into glasses and garnish with chocolate shavings.
3. Serve and enjoy!

Chocolate Caramel Latte

Chocolate Caramel Latte

This is an amazing beverage to have as a comfort drink during those late nights!

Yields: Makes 2 Servings

Ingredients:

½ cup Hot Espresso or Instant Espresso in hot milk

1 cup Steamed milk

½ cup Caramel, room temp

Whipped cream, topping

Shaved Chocolate, garnish

Method of Preparation:

1. In a bowl, Mix together all the ingredients.
2. Pour the Latte into each cup and top with whipped cream and the shaved chocolate.
3. Serve and Enjoy!

Peppermint Chocolate Coffee

Peppermint Chocolate Coffee

The peppermint in this drink just sets the bar over the top of the classic coffee and the chocolate just gives it another dimension of flavor.

Yields: Makes 2 Servings

Ingredients:

2 tbsps. Chocolate Syrup

1 tsp. Peppermint extract

1 cup Freshly brewed coffee

Whipped cream, garnish

Chocolate Shavings, garnish

Method of Preparation:

1. In a bowl, add the rest of the ingredients and mix until they are well combined.
2. Pour in each cup and top with whipped cream and chocolate shavings. Serve and Enjoy!

Café Dulce de Leche

Café Dulce de Leche

The dulce de leche has this sweet yet creamy taste that lingers in your mouth and is a wonderful combination to your coffee!

Yields: Makes 4 Servings

Ingredients:

5 oz. Dulce de leche

2 tbsps. Ground coffee beans

4 cup Water

Method of Preparation:

1. In a pot, boil the water and add the ground coffee. Bring it to a gentle simmer for 5-8 minutes.
2. With a fine sieve and a bowl below it. Slowly pour the coffee into the sieve and strain the ground coffee.
3. Add the Dulce de leche and mix it until they are well combined.
4. Pour the coffee into each cup and serve!

Brown Sugar-Caramel Latte

Brown Sugar-Caramel Latte

Another drink that will break that summer barrier and just chill your body and soul to the heat!

Yields: Makes 2 Servings

Ingredients:

2 tbsp. Brown sugar

2 scoops Caramel ice cream

½ cup half and half

1 ½ cups freshly brewed coffee

Method of Preparation:

1. In each cup, add the coffee, half and half, and brown sugar. Mix until they are combined.
2. Add 1 scoop on each cup and Serve!

Thai Coffee

Thai Coffee

The classic Thai coffee that they usually drink during breakfast, lunch, or dinner! The sweetness of the condensed milk and cardamom mingle together and every sip is like walking in the clouds!

Yields: Makes 2 Servings

Ingredients:

2 heaping tbsps. Ground coffee

¼ tsp. Ground cardamom

2-3 cups Water

2 tbsps. Sweetened condensed milk

Method of Preparation:

1. In a pot, boil the water and add the ground coffee. Bring it to a gentle simmer for 5-8 minutes.
2. With a fine sieve and a bowl below it. Slowly pour the coffee into the sieve and strain the ground coffee. In a large jar, add the condensed milk and cardamom and pour the coffee into it.
3. Shake it vigorously until foamy.
4. Pour the mixture in each cup and serve!

Chilean Coffee Drink

Chilean Coffee Drink

This wonderful creamy and spice concoction has this otherworldly taste that just lingers in your mouth. Worth a try!

Yields: Makes 4 Servings

Ingredients:

5 Whole cloves

1 tbsp. Instant coffee

1 Cinnamon stick

¼ cup White sugar

¾ tsp. vanilla extract

¼ cup water

4 cups cold milk

¼ cup white rum or brandy or any light flavored liquor

Method of Preparation:

1. In a pot, add the water and allow it to boil
2. Add the instant coffee and white sugar and mix until they are completely dissolved.
3. Now add the cloves and cinnamon stick. Bring it to a boil.
4. Remove the pot from the heat and add the cold milk and the optional vanilla extract.
5. If you want to spice your drink up, add in the rum. But if you don’t want to you can just skip this part and serve it immediately. Enjoy!

Coffee Shake

Coffee Shake

THE beverage to break the summer heat! A shake that is best to drink during the summer.

Yields: Makes 2 Servings

Ingredients:

2 tsps. Instant coffee

12 Ice cubes

White sugar to taste

1 ½ cups Whole milk

2 tsps. Vanilla extract

2 tbsps. Whipped cream

1 tbsp. Chocolate syrup (optional)

Method of Preparation:

1. Throw all the ingredients into a blender and blend them until smooth.
2. Serve in a cup and top with a whipped cream. Enjoy!

Hot Buttered Chocolate Coffee

Hot Buttered Chocolate Coffee

The butterscotch and almond liqueur give a wonderful dimension to this beverage. Worth a try to those people wanting to try new things!

Yields: Makes 2 Servings

Ingredients:

12 oz. Hot coffee

4 tbsps. Butterscotch topping

8 oz. Coffee ice cream

4 tsps. Almond liqueur

4 tbsps. Whipped cream, topping

2 tbsps. Chocolate toffee bar, chopped

Method of Preparation:

1. Put a scoop of the ice cream into each cup
2. Pour the coffee into each cup, butterscotch, and almond liqueur over the ice cream
3. Garnish with the whipped cream and sprinkle the chopped toffee. Serve!

Coffee Pan Steak

Coffee Pan Steak

Another variation to the classic buttered steak. The wonderful combination of the butter and spices enhance the flavors of this simple steak!

Yields: Makes 2-3 Servings

Ingredients:

1 ½ pound Boneless sirloin beef steak (1” thick cuts)

1 tbsp. Butter

To make the rub:

2 tsps. Instant coffee

½ tsp. Ground black pepper

1 tsp. Salt

1 tsp. Garlic powder

1 tbsp. Paprika

½ tsp. Cayenne

Method of Preparation:

To make the rub:

1. In small bowl, throw in the rest of the ingredients and mix to combine.
2. Pour the rub onto the steak cuts and coat them with the rub.
3. With a large pan with olive oil, throw in the butter and cook the steak over high heat for 3 minutes on each side. Or cook until desired doneness. Serve and enjoy!

Sweet Coffee Steak with Nachos

Sweet Coffee Steak with Nachos

The sweetness of the steak is made better with the coffee and is a great dish for those who are too busy to cook and is just simple to do!

Yields: Makes 5-8 Servings.

Ingredients:

1 ½ pounds Flank steak

1 Garlic clove, chopped

1 tsp. Chipotle pepper in adobo, chopped

½ cup coffee syrup (use the recipe Coffee syrup)

1 Shallot, chopped

1 Red bell pepper, deseeded and sliced thinly

Buy nachos sold in bags

To make the rub:

½ tsp. Ground cumin

½ tsp. Chili powder

¼ tsp. Black pepper

¼ tsp. Salt

Method of Preparation:

To make the rub:

1. In a large bowl, throw in the cumin, chili powder, salt and pepper. Rub the mixture onto the meat and put it into a slow cooker. Allow it to cook on high for at least 4 hours.
2. Remove the meat from the cooker and cut it across the grain. Cut them into 2” chunks and shred them with two forks. Pulling them apart. Return the meat into the same cooker and throw in the rest of the ingredients. Cook for another hour.
3. Put the meat into a bowl and serve with a side of nachos. Enjoy!

Coffee Roast Beef Grilled cheese with French Dip

Coffee Roast Beef Grilled cheese with French Dip

Your classic grilled cheese made even better because of this wonderful combination!

Yields: Makes 4 Servings.

Ingredients:

*Use the Coffee roast beef recipe for the beef juice*

To make the Sauce:

1 cup of the Coffee Roast beef juice OR Store bought beef stock

1 shot of Espresso

1 tsp. Garlic powder

Salt and pepper to taste

To make the Grilled cheese:

8 thin slices of Swiss cheese

8 slices of the roast beef

8 slices of Bread

Butter for the bread, softened

To make the spread:

¼ cup Mayonnaise

1 Roasted red pepper, chopped

1 tsp. Hot sauce (or to your desired heat intensity)

1 tsp. Worcestershire sauce

Method of Preparation:

To make the sauce:

1. Throw in all the ingredients in a Small pot and allow it to boil for 3 minutes. Set it aside.

To make the spread:

2. Combine all the ingredients in a bowl. Set aside.

To make the grilled cheese:

3. Lay out the bread in a plate. Top it with cheese, beef and the sauce. Top it with the other slice of bread. Butter both sides and grill until the cheese has melted. Serve and enjoy!

Texas-Style Rib Chili

Texas-Style Rib Chili

This amazing dish packs the heat and taste of any chili. It has this wonderful yet not that spicy taste to it.

Yields: Makes 4-5 Servings.

Ingredients:

1 oz. package dried Mulato peppers

2-3 cups Boiling water

2 large Ancho chiles, seeded, stemmed and diced.

3 pounds Boneless beef short ribs, cut into 1” cubes

3 tbsps. Olive oil

2-3 tbsps. All-purpose flour

6 slices smoked bacon, diced

1 tbsp. Cumin

1 tbsp. Oregano

1 tbsp. Brown sugar

1 (12 oz.) bottle of Beer

To make the tomato coffee sauce:

1 Shallot, chopped

1 Red onion, diced

6 Garlic cloves, minced

1 can (20 oz.) Whole tomatoes

6 oz. Tomato paste

3 cups Beef stock, divided into 1 cups each

1 cup Brewed coffee

Method of Preparation:

1. Seed the dried mulato peppers and remove the stems. Put them in a bowl of boiling water. Allow it to reconstitute for at least 15 minutes.
2. Using a Dutch oven over medium heat, render the bacon. Set the bacon aside with a plate lined with paper towel.
3. Season the ribs with salt and pepper and sprinkle with flour and coat each piece of meat with the flour. Sear each piece of meat in batches until they turn brown. Repeating the same process with the rest of the meat. Add more oil to the pan until each one has been browned. Set them aside. Don’t throw away the pan with the drippings of the meat.

To make the tomato coffee sauce:

4. In another pan over medium heat, heat the olive oil; throw in the shallots, and garlic. Sauté for 2 minutes. Then add the canned tomatoes, tomato paste, 1 cup of the beef stock and coffee. Bring it to a boil while stirring frequently. Remove from the heat and let it cool for 15 minutes.

To complete the dish:

5. Drain the soaked peppers. Reserve the liquid for later.
6. Transfer the cooled tomato mixture and peppers into a blender and blend it until smooth. Set it aside.
7. Using the Dutch oven where you cooked the meat set the heat to medium, throw in the red onions and ancho chilies. And sauté them for at least 2-3 minutes. Add the cumin, oregano, and brown sugar. Add the tomato mixture into the pot and allow it to boil for 5 minutes. Add the beer and remaining beef stock. Stir until they are well combined. Return the brown ribs into the pot and bring it to a simmer.
8. Cover and cook for at least 2 ½ hours or until your desired doneness. Serve with a side of rice or guacamole and enjoy!

Coffee Roast Beef

Coffee Roast Beef

Another amazing dinner dish that should rock the socks off of anyone who thinks that Roast beef would be just another plain dinner dish!

Yields: Makes 6 Servings

Ingredients:

1 (5 pounds) boneless Beef chuck roast

2 tbsps. Olive oil

1 Medium Shallot, chopped

1 Garlic clove, minced

1 tsp. Dried oregano

1 tsp. Dried basil

½ tsp. Pepper

¾ tsp. Salt

1 cup Strong brewed coffee

¾ cup + 1/3 cup water, divided

¾ cup Beef stock

3 tbsps. All-purpose flour

Method of Preparation:

1. Preheat the oven to 325°F.
2. In a large basting pan over medium heat with the olive oil, brown the beef in all sides and set it aside. Add the onion in the pan and sauté it for 4-5 minutes or until translucent, then add the garlic and seasonings cook for 1 minute to release the flavors of the seasonings.
3. Add the coffee to the same pan and the ¾ cup of the water. Return the roast to the pan and bring it to a boil. Cover the pan with foil and place it in the preheated oven and cook it for at least 2-3 hours or until the meat is tender.
4. Remove the pan from the oven and place the beef in a large plate and cover it with the foil that you used to cover it.
5. In the pan where you roasted the beef in, throw in the flour and remaining water and mix until smooth. Bring it to a boil; whisk and cook it for at least 2 minutes or until it thickens. Pour the gravy into a serving bowl.
6. Cut the roast thinly and serve with the gravy. Enjoy!

Coffee Braised Short Ribs

Coffee Braised Short Ribs

The tender beef and the mixture of all these flavors. Make for one amazing dinner dish!

Yields: Makes 6-8 Servings

Ingredients:

3 pounds of Boneless beef short ribs, cut into ¾ inch cubes

2 tbsps. Canola oil

1 cup All-purpose flour

2 cups Red wine

½ Onion, cut into 2

1 Stalk celery, chopped 1 inch thick

1 Carrot, peeled and chopped into 1 inch long chunks

Salt and pepper for seasoning

To make the tomato sauce:

1 tbsp. Garlic, minced

¼ cup Tomato paste

1 ½ cups Beef stock

To make the coffee mixture:

¾ cup Strong coffee

¼ cup Sweet soy sauce

Method of Preparation:

1. Preheat the oven to 350°F.
2. Season the ribs with salt and pepper then roll them in the flour. Set them aside.

To make the tomato sauce:

3. Using a blender, throw in the garlic, tomato paste, coffee and stock and blend them until they are smooth.

To make the coffee mixture:

4. In another bowl mix the coffee and sweet soy sauce. Set it aside.

To complete the dish:

5. Using a large braising pan pour the oil and heat it up. Sear the meat on all sides until brown. Set the meat aside. Drain the excess grease. Pour the red wine and bring it to a boil. Place the meat back into the pan while the wine is boiling.
6. In the same pan, pour the coffee mixture over the meat. Add the sweet soy sauce, onion, celery and carrot. Cover the pan with foil and place it in the oven for at least 2 hours or until the meat is tender.
7. Transfer the ribs to a plate and cover it with foil. Allow it to rest for at least 10 minutes.
8. Using the pan with the drippings of the ribs, reduce the sauce until its thick enough to coat the back of your spoon. Pour the sauce in a serving bowl.
9. Cut the ribs along the bone and serve with the sauce. Enjoy!

Grilled Barbecued Coffee Chicken

Grilled Barbecued Coffee Chicken

This Asian inspired chicken recipe has this certain sweetness and smokiness to it that it will be distinguishable and one-of-a-kind the moment you taste it!

Yields: Makes 4 Servings

Ingredients:

1 ¼ pounds Boneless chicken thigh

2 Green onions, sliced diagonally & thinly, for garnish

1 tsp. Toasted sesame seeds, for garnish

To make the Marinade:

½ tsp. Instant coffee

2 tbsps. Rice wine vinegar

2 tbsps. Brown sugar

2 tbsps. Hoisin sauce

2 tbsps. Catsup

1 tbsp. Soy sauce

1 tbsp. Sesame oil

2 tsps. Asian chili-garlic sauce

1 tsp. Grated fresh gingerroot

Method of Preparation:

1. Preheat the grill to 350°F.

To make the Marinade:

2. In a small bowl, add all the ingredients and mix until they are well combined.
3. Using a zip-lock bag, put the chicken inside and the marinade (but reserve 1 tbsp. of the marinade) and zip it tight and allow it to marinate for at least 30 minutes (or overnight for optimum flavor)
4. Take the chicken out the marinade and drip off the excess. And grill the chicken on each side for at least 5 minutes. While basting the chicken as well using the marinade. Set the chicken aside. Allow the chicken to rest for at least 10 minutes before slicing it.
5. Serve with rice and drizzle the remaining sauce, garnish with the sliced green onions and toasted sesame seeds. Enjoy!

Savory Pot Roast with Coffee Sauce

Savory Pot Roast with Coffee Sauce

This pot roast has this amazing aroma that can linger in your nostrils. The coffee sauce accentuates the meat’s juicy exterior and brings it to a whole new level!

Yields: Makes 4 - 6 Servings

Ingredients:

2 tsps. Vegetable oil

3-5 pounds beef chuck-eye roast

To make the Coffee Sauce:

1 cup Brewed coffee

1 packet Onion soup mix

1 ½ tbsps. Balsamic vinegar

½ cup heavy cream

2 tbsps. Corn starch

1 ½ tsps. Garlic powder

1 tsp. Thyme

2 Bay leaves

1 (8 oz.) package sliced Portobello mushrooms

Method of Preparation:

1. Preheat the oven to 350°F.
2. Pat the roast dry with paper towels and season it with salt and pepper. Don’t hold back on the seasoning because this is a big piece of beef.
3. In a large pan over medium heat, heat the vegetable oil and add the seasoned beef into the pan and brown each side. Set it aside.

To make the coffee sauce:

4. In a medium bowl, throw in the coffee, soup mix, corn starch, balsamic vinegar, garlic powder, thyme and bay leaves and mix to combine.
5. Pour the mixture over the meat.
6. Cover the roast pan with foil and roast for at least 30 minutes and turn if every 30 minutes and basting the roast with the juice of the beef and mixture for at least 3 hours. Add the mushrooms to the gravy at the last hour of roasting the beef.
7. Take the roast out of the pan and allow it to rest for 15 minutes before slicing it through.
8. In the roasting pan with the beef juices, discard the bay leaves and throw in the heavy cream and season with salt and pepper to taste. Serve with the roast beef and enjoy!

Baked Ham with Brown Sugar Coffee Glaze

Baked Ham with Brown Sugar Coffee Glaze

An amazing dish for celebrating Christmas or just any celebration in general! The amazing sweet coffee glaze just gives this plain ham more depth and flavor in each bite!

Yields: Makes 12 Servings

Ingredients:

12 – 13 pound, Ready to eat Ham, Smoked

To make the brown sugar coffee glaze:

½ cup Brown sugar

½ cup Cider vinegar

1 tbsp. Dijon mustard

1 cup Strong black brewed coffee

1 cup Bread crumbs

Method of Preparation:

1. With a large pot, put in the ham and pour enough water to cover the ham completely. Put the pot on the stove and turn the heat to high. When the water beings to boil, bring the heat down to low and poach the ham for at least 1hour and 30 minutes.
2. Preheat the oven to 400°F.

To make the brown sugar glaze:

3. While waiting for the ham. In a medium bowl, throw in the sugar and coffee, and mix until the sugar is dissolved. Combine the rest of the ingredients. *Don’t be alarmed if the mixture turns pasty, it’s the breadcrumbs absorbing the liquid.*
4. Remove the ham from the pot of water and place it in a large baking pan that can accommodate the size of the ham. Use this time to carve away the excess fat and some of the rind.
5. Using the glaze, spread the glaze evenly over the ham, put the ham in the oven and reduce the heat to 375°F. and bake it in the oven for 20-30 minutes, or until the crust has caramelized and turned brown.
6. Remove the ham from the pan and allow it to rest for at least 30 minutes before carving off of it. Serve and enjoy!

Beef Tenderloin Medallions with Creamy Coffee Balsamic Sauce

Beef Tenderloin Medallions with Creamy Coffee Balsamic Sauce

The juicy beef medallions are complemented with the creamy sauce with its creamy and savory taste that will certainly be the star of the dinner!

Yields: Makes 4 Servings

Ingredients:

1 ¼ tsps. Instant coffee

½ tbsp. Balsamic vinegar

1 tbsp. Canola oil

1 tsp. Garlic, minced

½ tsp. Salt

¼ tsp. Ground black pepper

1 pound Beef tenderloin, cut into 8 1/2 “ slices

2 tbsps. Butter

1 (8 oz.) Baby Portobello mushrooms

To make the coffee sauce:

1/3 cup Beef broth

2 tbsps. heavy cream

1 ½ tbsps. Balsamic vinegar

1 ½ tbsps. Dark brown sugar

¼ tsp. Worcestershire sauce

Pepper to season

Method of Preparation:

1. In a small bowl, (Reserve ¼ tsp. of the Instant coffee) combine the first 6 ingredients and rub it onto the beef tenderloin cuts. Set it aside.
2. In large pan over medium heat, throw in the butter and 1 tbsp. canola oil and sear the beef 3-4 minutes per side or cook until your desired doneness. Set the beef aside.
3. In the same pan, throw in the mushrooms and sauté them for at least 5 minutes.

To make the coffee sauce:

4. In a small bowl, add the beef broth and reserved instant coffee and dissolve it in the broth. Add the rest of the ingredients into the bowl and pour the mixture into the skillet with the mushrooms. Bring the sauce to a boil while stirring constantly, taste if it needs more salt or pepper. Just when the sauce starts to thicken. Take it off the heat and pour it in a serving bowl.
5. Serve the steaks with the sauce and enjoy!

Coffee Syrup

Coffee Syrup

A great and simple recipe for people that love coffee. Add It to your favorite dessert, or in your favorite dish and be amazed!

Yields: Makes 1 ½ Cups.

Ingredients:

1 cup Sugar

1 cup Strong brewed coffee

Method of Preparation:

1. Combine the sugar and coffee in a small pot, bring it to a boil, stirring it constantly until the sugar is dissolved. Lower the heat and simmer for 3 minutes. Stirring often. Allow the syrup to cool and transfer to a container.
2. Serve it with your favorite ice cream or dessert and enjoy!

Coffee Beef Stew

 

Coffee Beef Stew

The tender and mouth-melting beef has this way of pulling your forks towards it. The combination of flavors is amazing and will make it the number #1 dinner dish for the night!

Yields: Makes 4 Servings

Ingredients:

2 tbsps. Olive oil

1 ½ pounds Chuck shoulder beef

2 Onions, minced

1 Garlic clove, minced

2 Green bell peppers, diced and seeded.

¼ cup All-purpose flour

4 cups Water

5 tbsps. Red wine

5 tbsps. Strong brewed coffee

Salt and pepper to taste

2 sprigs of Thyme

1 Bay leaf

Method of Preparation:

1. In a large pot over medium heat, heat the oil and brown the beef chucks on each side. Set them aside on a plate.
2. With the same pot with its heat reduced to low, throw in the onions, garlic and peppers to cook for at least 10 minutes or until they caramelize. Sprinkle the flour over the caramelized peppers and stir until it turns into a roux. Slowly pour the wine and coffee and stir until the roux has been well incorporated into the sauce.
3. Pour the water in and throw in the thyme and bay leaf and increase the heat to a medium and allow the stew to boil for 1 hour or more until the beef is tender.
4. Serve and Enjoy!

Beef Stroganoff with Parsley Noodles

Beef Stroganoff with Parsley Noodles

This recipe will make your “To make list” almost 70% of the time. With its juicy steak cuts, to the amazing sauce and egg noodles make a spectacular dinner dish!

Yields: Makes 6 Servings

Ingredients:

1 ½ pounds Beef sirloin steak, cut into 1/2” wide strips

Salt and pepper to season

2 tbsps. Olive oil, divided

1 (8 oz.) sliced Portobello mushrooms

1 cup Shallots, chopped

2 tsps. Garlic, minced

1 tsp. Flour

½ cup Water

1 cup Heavy cream

1 (12 oz.) package Medium egg noodles

½ cup Sour cream

2 tbsps. Parsley, chopped

To make the noodles:

2 tbsp. Butter

1 tbsp. Parsley, chopped

Method of Preparation:

1. Season the beef with salt and pepper.
2. In a large pan over medium heat, with 1 tbsp. of the olive oil, brown the beef on each side then transfer the beef into a plate along with its juices. Set it aside.
3. In the same pan, throw in the shallots and garlic and sauté for at least 2-3 minutes, throw in the mushrooms and sauté them for at least 5 minutes. Return the beef and juices that are left on the plate to the pan.
4. Combine the flour and water in a bowl and mix to combine.
5. In the same pan, add the flour mixture, coffee. Bring it to a boil and let it simmer for at least 15 minutes or until the meat is tender. *pour more water if needed to boil longer*
6. Cook the egg noodles according to the package. Drain then add the butter and parsley to the noodles. Set it aside.
7. Add the cream and mix to combine. Pour the drained egg noodles and incorporate it into the sauce. Garnish with the rest of the parsley, serve and enjoy!

Mushroom Coffee Penne Alfredo

Mushroom Coffee Penne Alfredo

This pasta dish will just astound you with its amazing flavors that will linger in your mouth and keep you begging for more!

Yields: Makes 4 Servings

Ingredients:

½ pound Penne pasta

To make the pasta sauce:

4 tbsps. butter, divided

1 (8 oz.) can sliced Portobello mushrooms

½ tsp. Cumin

2 tsps. Garlic, minced

½ pound Italian sausage, cut diagonally

1 cup Heavy cream

½ cup grated Parmesan cheese

2/3 cups Brewed coffee

Method of Preparation:

1. Cook the pasta according to the packaging. Reserve 1 ladle of the pasta water.

To make the pasta sauce:

2. In a pan over low heat, throw in the Italian sausage and allow it to brown on each side. Add the 2 tbsps. of butter and mushrooms and cook them until they are tender.
3. In the same pan, throw in the cumin, garlic and remaining butter, heavy cream and coffee. Bring the heat to medium and bring the sauce to a simmer cook for at least 4 minutes and immediately remove it from the heat, Set the sauce aside.

To complete the dish:

4. Pour the pasta in the sauce pan and stir the pasta in until they are well combined. Throw in the parmesan cheese and mix well. Serve and enjoy!

Fettuccine with Vegetable Coffee Cream Sauce

Fettuccine with Vegetable Coffee Cream Sauce

This classic Italian dish and the combination of the coffee cream sauce is a memory that will be imbedded into your taste buds!

Yields: Makes 4 Servings

Ingredients:

½ pound Fettuccine

To make the pasta sauce:

1 ¼ tsps. Instant coffee

1 cup Heavy cream

3 oz. Cream cheese, cubed

2/3 cup Parmesan cheese, grated and divided

1 cup Tomatoes, chopped and seeded

1 jar (12 oz.) Roasted red peppers, drained and cut into long strips

2 tbsps. fresh basil, chopped

Salt and pepper to taste

3 tbsps. Olive oil, divided

1 can (8 oz.) sliced Portobello mushrooms

1 cup Shallots, chopped

2 tsps. Garlic, minced

Method of Preparation:

1. In a large pot with saltwater, bring it to a boil the pasta, following the packaging’s instructions. Drain. (save 1 ladle of the pasta water)

To make the pasta sauce:

2. In a large sauce pan over medium heat, Heat the oil and throw in the onions and garlic, sauté for 3 minutes, add the mushrooms and allow the mushrooms to sauté for 15 minutes or until they caramelize. Remove the mushrooms using a wooden spoon and set them aside on a plate.
3. Using the same pan over low heat, add the cream and instant coffee and combine. Whisk in the cream cheese and 1/3 cup of the parmesan cheese, stir it constantly and turn the heat up to medium until the mixture is smooth.
4. Add the sautéed mushrooms back into the pan, tomatoes, and red peppers. Cook for at least 3 minutes. Throw in 1 ½ tbsps. of the basil and salt and pepper, mix to combine. Reserve the rest of the basil for garnish.

To complete the dish:

5. Pour the pasta in the pan and mix to coat the pasta in the sauce. If the pasta is too dry pour the reserved pasta water over the pasta. Garnish with the basil, serve and enjoy!

Coffee Syrup

 

Coffee Syrup

A great and simple recipe for people that love coffee. Add It to your favorite dessert, or in your favorite dish and be amazed!

Yields: Makes 1 ½ Cups.

Ingredients:

1 cup Sugar

1 cup Strong brewed coffee

Method of Preparation:

1. Combine the sugar and coffee in a small pot, bring it to a boil, stirring it constantly until the sugar is dissolved. Lower the heat and simmer for 3 minutes. Stirring often. Allow the syrup to cool and transfer to a container.
2. Serve it with your favorite ice cream or dessert and enjoy!

Grilled Asparagus with Coffee sauce

 

Grilled Asparagus with Coffee sauce

The smoky taste of the asparagus and the accompaniment of the coffee sauce make for a unorthodox yet amazing pair!

Yields: Makes 3 Servings.

Ingredients:

1 pound Fresh asparagus, trimmed

1 tbsp. Canola oil

To make the coffee sauce:

3 tbsps. Balsamic vinegar

3 tbsps. Soy sauce

1 tbsp. Sugar

2 tsps. Instant coffee

Method of Preparation:

1. Preheat the grill on medium heat. Brush the asparagus with the oil and grill for 3 minutes. Turn and grill for another 3 minutes. Set them aside.

To make the coffee sauce:

2. In a small bowl, whisk together the rest of the ingredients and pour them into a small pot and bring it to a boil for 5 minutes or until it has been reduced to this thick and syrupy liquid.
3. Drizzle the coffee sauce on the asparagus, serve and enjoy!

Apple Bacon Jam

 

Apple Bacon Jam

This is a sweeter and more savory variation to the other bacon jam recipe. The apples give this bacon jam a spectacular lift that will make the kids and adults love it!

Yields: Makes 2 Cups.

Ingredients:

1 pound Bacon, chopped into 2” squares

3 Green apples (Granny smith), cored peeled and roughly chopped

2 Shallots, finely diced

3 Garlic cloves, minced

¼ cup Light brown sugar

½ cup Strong brewed coffee

¼ cup Apple cider vinegar

¼ cup Maple syrup

¼ - ½ tsp. Ground cayenne pepper *add more to your taste

2 tbsps. Water

Method of Preparation:

1. In a small pot over medium heat, Throw in the bacon and cook it until they turn crisp. With a plate lined with paper towels. Drain the oil from the bacon pieces by throwing the bacon on the plate.
2. Reserve half of the bacon fat from the pot to use later.
3. In the same pot with the bacon fat. Throw in the shallots and allow it to sauté for 2 minutes. Add the garlic and cook for another 2 minutes. Then add the brown sugar, apple cider vinegar, coffee and maple syrup to the pot. Cook for another 5 minutes.
4. Add the bacon, cayenne, apples and water. Stir to combine.
5. Reduce the heat to low and allow it to simmer for 30 minutes or until it has formed into a thick and syrup consistency.
6. Pour the chunky apple bacon jam into a food processor or blender and allow it to blend until completely smooth. *Add a little water to make the blender blend it easier.*
7. Pour the jam into a clean air-tight container and allow it to cool before putting it in the fridge.
8. Serve the jam with a side of crackers and enjoy!