Recettes

Trouvez dans cette section nos suggestions pour des délicieuses recettes.

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¡Café Ole!

Originally a Mexican inspired drink, we’ve found that there are several variations that work just as well. For a Jamaican version try using Blue Mountain Coffee, and Tia Maria. For the Colombian version, use Colombian Coffee and Coloma … and so on. You can alter the recipe to fit your preference or your theme for the evening. To begin with, we have provided the directions using Mexican coffee, Tequila and Kahlúa.

Ingredients (Serves 1)
– 2/3 Cup freshly brewed coffee: Press Pot (or French Press) is preferred but any preparation will work.
– 1 1/2 Ounces Tequila: Añejo or Reposado bring an added level of complexity to the drink.

– 1 Ounce coffee liqueur: Kahlúa, (or Tia Maria, Coloma, etc … but only pick one!
– Mexican Whipping Cream; recipe below

Preparation:

  1. Just before serving; heat the mug or stemware with clean hot water, empty the water
    1. Garnish the rim with raw (muscavado) sugar for presentation (optional)
  2. Add the tequila and coffee liqueur to the mug or stemware
  3. Add the coffee
  4. Top with whipped cream (recipe below)
  5. Add a vanilla stick or a cinnamon stick or a chocolate covered coffee bean (optional)
  6. Enjoy!

Mexican Whipping Cream

– 1 Cup heavy cream (whipping cream)
– 1 Tablespoon sugar
– 1 Teaspoon vanilla extract
– 1/2 Teaspoon chili powder (optional)

Whipping Cream Preparation:

In a large bowl, whip cream until stiff peaks are about to form. Beat in vanilla, sugar and chili powder until peaks form. Make sure not to over-beat the cream.

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Recipe – Pan-Seared Ribeye Steaks with Cowboy Coffee Pan Blend

This recipe was provided to us by legendary chef (and owner) Grady Spears during a visit to the Reata Restaurant in Ft. Worth, TX. Texas style BBQ and steak preparation relies more on dry rubs than marinades and sauces. We think this recipe is an excellent representation of that tradition. The Cowboy Coffee Pan Blend can be used to encrust the steak (by covering the meat completely) or as a spice to compliment the flavor of the meat (by using sparingly).

Ingredients  (For 4 steaks)

4 Ribeye Steaks (14-16 ounces each); sirloin steaks work as well

2 Tablespoons Vegetable Oil

Cowboy Coffee Pan Blend:

1/2 Cup Fresh Ground Coffee

1/2 Cup Coarsely Ground Black Pepper

1/4 Cup Kosher Salt

1/4 Cup Brown Sugar

Preparation:

1.  Preheat oven to 450˚F

2. Combine all ingrédients for the Cowboy Coffee Pan Blend. Season each steak with this mix, evenly coating all sides and edge

3. Heat oil in a large heavy skillet until it starts to smoke

4. Arrange steaks in pan so they’re not over-crowded (do in batches if necessary)

5. Cook over high heat for 5 minutes on each side to sear

6. Remove steaks from pan and transfer to baking sheet

7. Finish in the oven for 5-10 minutes, or until desired cooking

8. Let stand 5 minutes prior to serving

Enjoy!

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Striped Coffee Jello

This is a great and fun way to have coffee for dessert! We did this recipie and found it so much fun that we decided to share it with you all.

Coffee Jello

Ingredients (list of both Part I and II combined):

– 4 envelopes of Knox unflavored gelatin
– 1/2 cup cold water
– 1/2 cup cold coffee
– 1 can of sweetened condensed milk
– 4 1/2 cups hot coffee
– 1/3 cup sugar

Part I (Milk Coffee Mixture):

– 2 envelopes of Knox unflavored gelatin
– 1/2 cup cold water
– 1 can of sweetened condensed milk
– 1 1/2 cup of hot coffee (strength depends on preference)

1. Bloom the gelatin in the 1/2 cup of cold water.*
2. Pour hot coffee into the gelatin and mix until dissolved.
3. Add the sweetened condensed milk and stir until dissolved.
4. Set until it cools to room temperature.

Part II (Black Coffee Mixture):

– 2 envelopes of Knox unflavored gelatin
– 1/2 cup cold coffee
– 3 cups hot coffee (strength depends on preference)
– 1/3 cup of sugar (sweetness depends on preference so you can add more or less)

1. Bloom the gelatin in 1/2 cup of cold coffee.
2. Add sugar into coffee until desired sweetness.
3. Pour coffee and sugar mixture into the gelatin and mix until dissolved.
4. Set until it cools to room temperature.

Assemble:

1. When both mixtures are cooled to room temperature, pour a cup (using a liquid measuring cup) of the black coffee mixture into a 9×13 pan and refrigerate it for at least 20 minutes.
2. When ready, pour in a cup of milk coffee mixture, and set in fridge.
3. Repeat this process until you have three layers of milk and three of black.
4. Combine what is left of both mixtures and pour over the top (mixture will be very thin) and refrigerate until ready to serve.
5. Cut into small blocks or into bite-sized cubes.

Note: If mixtures firm up during the waiting process, then put the bowl over a pot of hot water for a few seconds at a time until it comes back to liquid state.

We saw this recipie at Miso Bakes. So creative and yummy! We will keep posting recipies with coffee. Follow us on Facebook for more fun recipies!

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