But on this National Coffee Day I also wish to “free coffee” from the shackles of its beverage-forward stereotype. Coffee makes one heck of a cooking ingredient and I’m not talking about tasty tasty coffee ice cream. (Because what more needs to be said. It’s tasty!)
I really enjoy cooking food that is rich and savory with coffee as a primary flavoring. Ground coffee mixed with other ingredients as a beef BBQ rub adds a real nice flavor, and redeye gravy with chicken always hits the spot. But now that it’s autumn I think more often about roasting or braising.
Thanks to Ilise’s maintenance of the Supper Club’s archival spreadsheet, I can tell you that our Coffee/Tea theme in January 2009 included spiked iced tea, meatballs with coffee gravy, chocolate-espresso truffles and a scrumptious entrée of Short Ribs Braised in Coffee Ancho Chile Sauce. That – that is what I have a taste for. Right now. Which is a drag since my kitchen is under siege for a few more weeks. But you can – and should – give it a try. Served over creamy polenta or mashed potatoes … I think you’ll be a fan too.
Can I get a refill over here? I’m going to sip my cuppa joe and daydream about cooking delicious coffee-inspired recipes.