Coffee Dry Rub Recipe for Barbecue by the BBQ Pit Boys

I love that in this video they actually grind their own coffee beans.  I find that is so important when using coffee anyway, so I like the added touch of grinding the beans.  Along with the ground coffee, they also added a variety of other spices such as brown sugar, salt, paprika and other savory notes to make the rub absolutely delicious.

I imagine this would be perfect on a variety of meats and think the BBQ Pit Boys know what they are talking about.  If you are curious about this wonderful-sounding rub, check out the video below for step-by-step directions on how to make this.  With Summer right around the corner, I think this recipe will be perfect:

Rib-Eye steaks with a coffee rub

In this video the host is making Rib-Eye steaks with a coffee rub.  Here is what is needed to make this preparation for Rib-Eye steaks:

• 2 tbs of dark roast coffee
• 2 tbs of dark brown sugar
• 1 tsp of paprika
• 1 tsp ancho chili powder
• 1 tsp of cumin
• A pinch of cayenne
• About 1 tsp of dried oregano and dried parsley

After you have patted and dried the steaks, you must first season with salt and pepper.  After you season the steak, you want pat the steaks with the rub.  They look quite flavorful and delicious!  He then grills the steaks and they look absolutely delicious.  I’m dying to try this, and may ask my husband (the grill master) to have a go at this very soon!

Coffee Braised Short Ribs

I love meat that has been marinated or rubbed in coffee. It is surprising how well the meat and coffee notes blend together in perfect harmony. This has been a big food trend over the past couple years as shown on episodes of Top Chef, Paula Deen and so many more.

The following recipe and episode is from an episode of Paula Deen where she cooks with her husband, Michael.  In this episode he is making coffee braised short ribs.  In this recipe he also deglazes with wine, which is a unique touch that I like!

Here is the delicious recipe, that I plan on making very soon, for my sweet husband, Eric!

Seared Duck Breast

Braised Duck Legs:

4 duck legs, trimmed of excess fat 

3 tablespoons canola oil 

12 shallots, sliced 

2 carrots, diced 

2 bay leaves 

1 bottle Coffee Porter 

2 tsp Espresso beans 

4 sprigs fresh thyme 

Coarse salt 

Cracked black pepper 

2 cups brown chicken stock 

Directions: 

Season the duck pieces with salt and pepper 

Heat canola oil in a large Dutch oven over medium high heat 

Brown duck pieces for about 3 minutes each side 

Drain off excess fat, reserve 

Remove duck to a plate and reserve 

Add shallots, carrots, time and cook until shallots are lightly browned, about 3 to 5 minutes 

Add bay leaves, Coffee Porter, and Espresso beans 

Bring to a boil and reduce by ½ 

Add stock, and season the mixture with salt and pepper 

Bring to a boil again then reduce heat to low 

Return duck legs, cover and simmer until duck meat is tender, about 1 to 1½ hours 

Skim excess grease frequently 

Remove from heat and cool 

Once cooled, remove legs and strain liquid through a fine mesh strainer, skimming off excess grease 

Gently shred duck legs, careful to remove all bones and sinew 

Reserve shredded duck in a sealed container 

Seared Duck Breast: 

2 Duck breasts, trimmed of excess fat 

Coarse salt 

Fresh cracked black pepper 

Directions: 

Using sharp knife, score skin in 3/4-inch diamond pattern (do not cut into flesh) 

Season with salt and pepper and place on plate lined with paper towel and refrigerate for up to 8 hours 

Remove from refrigeration and add duck, skin side down, to skillet and cook until skin is browned and crisp, about 5 minutes on medium high heat 

Turn duck breasts over, reduce heat to medium, and cook until browned and cooked to desired doneness, (about 4 minutes longer for small breasts and 8 minutes longer for large breast for medium-rare) 

Brussels Sprouts: 

2 lbs. Brussels sprouts 

Braised duck leg, shredded 

Coarse salt 

Freshly cracked black pepper 

Directions: 

Using a mandoline, shred brussel sprouts into a fine julienne. 

Thoroughly wash under cold water, then drain. 

In a large skillet on medium high heat, add reserved duck fat and Brussels sprouts 

Sauté for 5 minutes 

Add shredded duck and heat through 

Season with coarse salt and freshly cracked pepper 

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(ARA) – Summer is the season for entertaining, but there isn’t any reason you have to slave away in a hot kitchen in order to throw a sophisticated summer party.

Opt for simplicity, sophistication and seasonality, and it will be easy to host smashing summer soirees with less time and work involved in preparation. Ingredients like fresh fruits and veggies play to the best tastes of summer, while familiar flavors like coffee can lend an air of sophistication to even the easiest summer treats.

“Convenience is key to making the summer months enjoyable – whether you’re organizing a fun afternoon for yourself or having an adult gathering at your house,” says Robin Miller, a nutritionist and author of “Robin Rescues Dinner” and “Quick Fix Meals,” which is also the title of her show that airs on Food Network. “Having healthy fresh snacks that incorporate seasonal fruits and vegetables to keep everyone refreshed, or fruity drinks mixed with coffee to give a sophisticated and adult flavor, will help make your event fantastic and memorable.”

One way to keep things simple is to blend refreshing and tasty, yet convenient, items like Starbucks VIA Ready Brew into your snacks, drinks and even grill rubs for a fresh take on old favorites.

For a quick and delicious start to your next party, here are a couple of recipes for drinks, snacks and great-tasting foods on the grill:

Cucumber Mint Lemonade

Cucumber Mint Lemonade
Serves about eight

Ingredients:
1 packet Starbucks VIA(R) Ready Brew
4 cups lemonade
2 teaspoons sugar
1/2 cup cucumber, peeled, seeded and grated
1 cup loosely packed mint
Ice

Directions:
Dissolve coffee with a tablespoon of hot water in a pitcher. Add lemonade, sugar, cucumber, and mint. Chill for several hours. Serve over ice.

Sweet and Spicy Coffee Grilling Rub

Sweet and Spicy Coffee Grilling Rub

Ingredients:
2 packets Starbucks VIA Ready Brew
1 tablespoon salt
2 tablespoons black pepper
2 tablespoons brown sugar

Directions:
Stir coffee, salt, pepper and sugar together. Coat it on the meat and grill. For stronger taste, let the coated meat sit up to an hour in the refrigerator before grilling.

Spicy Cocktail Nuts

Ingredients:
1 cup cashews
1 cup walnuts
1 cup almonds
2 tablespoons butter
1 tablespoon red vinegar
1/4 cup honey
1 packet Starbucks VIA Ready Brew
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 teaspoon Chile powder
1/4 cup dried papaya
1/4 cup dried mango
1/4 cup dried pineapple

Directions:
Toast nuts on a sheet pan for 10 minutes at 300 F. While nuts are toasting, combine all ingredients together, except dried fruit, in a heat-proof microwave container. Microwave for 20 seconds to melt and combine the mixture. Remove nuts from oven and turn temperature down to 225 F. Add toasted nuts to mixture and stir to coat. Spread in an even layer on a baking sheet. Bake for 45 minutes. Stir nuts to evenly coat and bake on all sides. Spread and press dried fruit onto nuts and place back in the oven for 15 minutes. After cooling, break up the mixture and store in an air-tight container.

Virgin Apple-tini
Makes two

Ingredients:
1 packet Starbucks VIA Ready Brew
1 cup apple juice
1/2 cup ice
1/2 lime chopped
1 apple, sliced into thin wheels for garnish (core is in the center of the wheel)

Directions:
Dissolve coffee with a tablespoon of hot water in a shaker. Add apple juice, limes and ice. Place lid on top of the shaker and shake vigorously for 20 seconds. Strain liquid into martini glasses. Place a thin apple wheel on top.

Courtesy of ARAcontent

(ARA) – Winter is here and nothing says comfort like coming in the door and smelling a delicious and nutritious dinner just a moment away.

Crockpots, the wonderful invention of the late 1970s, make all that possible. First introduced by Rival under the trademarked name Crock-Pot, they are a busy family’s lifeline. Put the ingredients in the crock the night before, stick it in the fridge, turn it on before you leave for work, and by the time you walk in the door at night, it’s done. Crockpot’s insulator properties keep the cooking temperature even so it doesn’t require constant attention.

Many professional chefs are big fans of crockpots. Chef Ken Goodman, department chair for Culinary Arts at The Art Institute of New York City says “Nothing beats the crockpot for convenience, and with its slow, gentle cooking action, you can get beautiful, braised meats just loaded with flavor.”

Among his favorite crockpot recipes is Crockpot Coffee Bean Pot Roast. “Add your leftover fresh brewed morning coffee to the meat, vegetables and tomatoes, cook for 8 to 10 hours and you’ll have an absolutely delicious meal waiting for you when you get home,” says Chef Goodman. For something slightly more exotic, but just as easy, Chef Goodman likes a simple Crockpot Lamb Stew. “It’s all about the slow cooking, and giving the meat and vegetables time to release all their flavors,” he adds.

At the Art Institute of Pittsburgh, Chef Odette Smith Ransome extols the virtues of crockpot cooking to her students. “Many of my students cook for their whole families, even though they are full-time students,” she says. “I encourage them to use crockpots and experiment with different kinds of spices and vegetables” adds Chef Smith Ransome.

Chef Smith Ransome’s crockpot cooking tips include:

* Only fill the crockpot 3/4 full with liquid to avoid spill over when the food comes to a full boil. This is especially important if you won’t be home when the crockpot is on.

* A hot cooking trend now in restaurants is slow cooking and comfort foods. This is the bread and butter of the crockpot cooking approach. Pretty much whatever Grandma did can be done in a crockpot. Try some of her recipes and see for yourself.

* When seasoning dishes for a crockpot, make sure to taste and season at the end of the cooking cycle as well. Spices can lose their strength as they cook.

Chances are you already have a crockpot sitting in your basement. If you haven’t tried it recently, dust it off, add some ingredients and turn it on. The end-product will be better tasting, better for you, and more satisfying than take-out or pizza any night of the week.

Recipes Courtesy of Chef Ken Goodman
The Art Institute of New York City

Crockpot Coffee Beef Pot Roast

Serves 4 to 6

2 to 3 pounds beef shoulder or boneless chuck roast
6 each carrots — peeled & diced
1 pound red skin potatoes, diced
8 ounces whole peeled canned tomatoes with juice, crush with your hands
8 ounces freshly brewed black coffee
8 ounces water
Kosher salt and freshly ground black pepper, to taste

Step 1
Trim exterior fat from beef and season with salt and pepper.
Place carrots and potatoes in the bottom of your crock pot.

Step 2
Place the beef on top of the vegetables and add remaining ingredients.

Step 3
Cover and cook on low for eight to 10 hours or until tender.
Remove the beef and let it rest for 15 minutes before slicing.
If desired, thicken the broth by whisking together 6 ounces of flour with 6 ounces of water to a smooth paste and then slowly whisk it into the hot liquid.

Crockpot Lamb Stew

Serves 6 to 8

4 pounds lamb shoulder, trimmed and cut into 2-inch pieces
8 each cloves of garlic, peeled and minced
2 tablespoons fresh rosemary, chopped fine
1 cup good quality dry white wine
2 tablespoons good olive oil
1 large white onion, peeled and diced
Kosher salt and freshly ground black pepper
2 roasted red bell peppers, cut into 1/2 inch strips
1 large ripe tomato, peeled, seeded and diced
3 tablespoons flat parsley, chopped fine
1 bay leaf
1/2 cup dry, full-bodied red wine
1/2 cup chicken broth or chicken stock

Step 1
Combine the lamb, half of the garlic cloves, rosemary and white wine in a medium bowl. Let marinate for six hours or even overnight in the refrigerator. Drain the meat and pat dry with paper towels (discard the marinade).

Step 2
Heat olive oil in a large, heavy-bottomed pan over medium-high heat.
Working in batches, brown the meat on all sides, about 10 minutes per batch. Return all meat to the pot and add the onions, the rest of the garlic and salt and pepper to taste.

Cook, scraping browned bits stuck to the bottom of the pot with a wooden spoon, until the onions are soft, about five minutes. Stir in paprika, roasted peppers, tomatoes, bay leaf, chicken stock and red wine. Bring to a boil, reduce heat to medium, and simmer until juices in pot reduce and thicken slightly, about 10-15 minutes.

Step 3
Transfer the stew into a crockpot set to medium low heat. Cover and simmer, stirring occasionally, until meat is very tender, two to two and a half hours. Add parsley, adjust seasonings and serve.

This stew is great over rice or along side mashed potatoes.

For more recipes visit The Art Institutes Web site at www.artinstitutes.edu/nz.

The Art Institutes (www.artinstitutes.edu) with 31 educational institutions located throughout North America, provide an important source of design, media arts, fashion and culinary arts professionals.

Courtesy of ARA Content