I've got a few I haven't tried yet but they've got coffee in it.
Ancho Coffee Dry Rub
·½ cup Salt
·½ cup Brown sugar
·¼ cup Ancho chili powder
·¼ cup Espresso Grind Coffee (very fine grind)
·¼ cup Granulated garlic
·¼ cup Ground black pepper
Mix all ingredients together thoroughly. Sprinkle generously on beef or pork for roasting or slow smoking, rubbing into the meat and coating all surfaces. You want the meat to be completely covered with the dark mixture. Allow to rest overnight before cooking whenever possible, especially if the meat is not marinated first.
How else can we use coffee in savory dishes? What about barbecue? I hate to give out family secrets, but coffee has played a major part in my father's secret barbecue sauce recipe for years. Not only does it give subtle nuances of flavor to the sauce, it also adds a rich color.
Coffee Rubbed Rib-Eye
Coffee Rub: 1/4 cup ancho chili powder 1/4 cup finely ground espresso 2 tablespoons Spanish paprika 2 tablespoons dark brown sugar 1 tablespoon dry mustard 1 tablespoon kosher salt 1 tablespoon ground black pepper 1 tablespoon ground coriander 1 tablespoon dried oregano 2 teaspoons ground ginger 2 teaspoons chili de arbol powder 2 bone-in or boneless rib-eye steaks, 2-inches thick, approximately 1 1/2 pounds each Canola or olive oil Salt and coarsely ground black pepper Combine all 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 coffee 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 doneness, about 8 to 10 minutes. Remove and let rest 5 minutes before slicing.
Here's one for the oven but it can be adapted it sounds really good to me but again I haven't tried it yet:
Coffee Rubbed Rib-Eye
Recipe courtesy Bobby Flay
Coffee Rub:
1/4 cup ancho chili powder
1/4 cup finely ground espresso
2 tablespoons Spanish paprika
2 tablespoons dark brown sugar
1 tablespoon dry mustard
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 tablespoon ground coriander
1 tablespoon dried oregano
2 teaspoons ground ginger
2 teaspoons chili de arbol powder
2 bone-in or boneless rib-eye steaks, 2-inches thick, approximately 1 1/2 pounds each
Canola or olive oil
Salt and coarsely ground black pepper
Combine all 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 coffee 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 doneness, about 8 to 10 minutes. Remove and let rest 5 minutes before slicing.
