2/27/2013 10:12:00 AM

Three Great Ways to Cook With Leftover Coffee

Photo courtesey of Rival Bros. Coffee
Chef Jonathan Adams recently stepped down as executive chef at Pub & Kitchen in Center City and The Diving Horse in Avalon to devote himself full time to his micro-roasting company, Rival Bros. Coffee. For Coffee Week, we invited him to contribute some tasty ways home cooks can use leftover coffee. Take it away, Jon!

There are times you might find yourself with extra coffee sitting in the pot - if guests were over for a dinner party, perhaps - or realize you hand-poured one Chemex too many. In my house, our go-to drip brewer is the Technivorm Moccamaster, which makes a fantastic brew for a plug-and-go machine. No matter how good it tastes fresh, we still know it won't be drinkable in the morning. But, don’t toss it - save that coffee! Here are three recipes to make use of any overflowing cups.

Coffee Barbecue Sauce

My Rival Bros. partner Damien Pileggi and I came up with an earlier version of this sauce for a superbowl party in 2003. I’ve been using it in some form ever since.

2½ c double-strength drip-brewed Rival Bros. Revolver blend
½ c bourbon whiskey
1 c Worcestershire sauce
½ c cider vinegar
1c pork or chicken stock
1c ketchup
½ c guajillo chili powder
4½ tbsp brown sugar
1 ea sliced jalapeno (with the seeds)
1 ea sliced Spanish onion
3 ea crushed garlic cloves
2 tbsp olive oil

1) In a heavy bottom pot, heat the olive oil to almost smoking. Add the onions, garlic and jalapeno and cook until charred.
2) Add remaining ingredients, bring to a boil and reduce by half.
3) Let cool to room temperature and purée in a high-speed blender until silky smooth.
4) Pass the sauce through a fine mesh sieve and pour into jars.

Nadine’s Black Magic Cake

This recipe I adapted from Nadine Pileggi, Damien’s mom.

1¾ cups
2 cups sugar
¾ cup cocoa
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 each whole eggs
1 cup Rival Bros. Whistle & Cuss brewed coffee
1 cup buttermilk
½ cup canola oil
1 tsp vanilla

1) Combine dry ingredients in stand mixer with the paddle attachment and mix on low speed for 2 minutes.
2) Add remaining ingredients; beat at medium speed for 2 minutes. The batter will be thin.
3) Pour into a greased and floured 13” x 9” x 2” pan.
Bake at 350°F for 35-40 minutes.
4) Unmold the cake and frost as you wish. (We like to cut it in half and fill with a layer of frosting first!)

Coffee Braised Short Ribs

This recipe uses cold-brewed coffee, which makes a smooth cup with almost no bitterness. You will have extra, so toss in some ice cubes and drink up!

Part 1: Prepare a Cold Brew Coffee

6 oz coarsely ground coffee (Rival Bros. Whistle & Cuss)
2 ea spring water 750 ml bottles

1) Combine the coffee and water and let infuse for 12 hours.
2) Strain through cheesecloth or a coffee filter. Discard the solids.
3) Reserve for the short rib marinade.

Part 2: The Short Ribs

3 lbs boneless beef short ribs or chuck tail flap
2 c cold-brewed coffee
2 c cabernet sauvignon
2 c veal stock (demi glace)
8 ea shallots, peeled and halved
1 ea carrot, peeled and quartered
4 ea garlic cloves, crushed
1 tbsp white miso paste
1 ea fresh bay leaf
4 sprigs fresh thyme
2 oz olive oil

1) Marinate short ribs in wine and coffee for 12 hours.
2) Preheat the oven to 300°F.
3) Remove beef from the marinade and pat dry. Season generously with kosher salt and black pepper.
4) In a Dutch oven or large cocotte, heat the olive oil to medium high and sear the ribs on all sides.
5) Remove beef from the pot, pour off the spent oil and add the shallots, garlic and carrots.
6) Lightly roast the vegetables until they take some color and just begin to soften. Add the miso paste and stir to coat the vegetables, taking care they don’t burn.
7) Deglaze the pot with the wine and coffee used to marinade the beef. Reduce by half the volume.
8) Add the ribs back in and add the stock. The meat should be covered.
9) Prepare a cartouche (paper lid), and place directly on top of the meat. Cover this with the lid from the dutch oven.
10) Place the short ribs in the oven for at least 4 hours. They should be tender and yielding, but not falling apart to the touch.
11) When they are done, gently remove them and place into an oven proof container.  When cool, trim them into 6-8 oz. pieces. Strain the braising liquid back over the meat.
12) Harvest the shallots from the other vegetables and reserve for the final plating.

Serve with potato puree, toasted barley or soft polenta. Make sure to eat those braising vegetables - they will be beautiful!

Visit www.zagat.com/coffeeweek to download a free digital guide that spotlights must-try coffee destinations, coffee meccas and more.

1 comment :

  1. For a coffee lover like myself, i am happy knowing that i can use coffee, not just in my morning cup, but on some recipe as well. I have recently wrote a blog regarding some recipes we can use coffee as an ingredient http://coffeeloversofworld.com/mouthwatering-coffee-ingredients/.