Showing posts with label coffee. Show all posts
Showing posts with label coffee. Show all posts

Sunday, September 18, 2016

Sticky Coffee Chicken

This sticky coffee chicken has a lot going on, from the fresh brewed coffee and the balsamic vinegar to the thick honey and the ripe tomatoes. You don’t really taste a definite coffee flavor but it does add a wonderful smokiness that enriches the sauce.

Food Lust People Love: This sticky coffee chicken has a lot going on, from the fresh brewed coffee and the balsamic vinegar to the thick honey and the ripe tomatoes. You don’t really taste a definite coffee flavor but it does add a wonderful smokiness that enriches the sauce.

If you’ve been reading along here for a while, you know that I am a coffee drinker/lover from way back. One of my earliest memories is waking up at my grandmother’s house in New Iberia, Louisiana to the smell of her dark roast. Gram never was a very good sleeper so she was often up when it was still dark, puttering around in the kitchen. Her house smelled delightfully of wood polish and mothballs and rose soap. But in the morning, it smelled of coffee. She would heat milk in a small pot and add some coffee and sugar for a hot drink we called coffee milk. Café au lait.

When my girls were young, I knew that caffeine was not the best thing to give children but how could I deprive them of something so wonderful? We were living in France at the time so I found a decaffeinated instant coffee with chicory (yes, like New Orleans blend) that I mixed in their warm milk in the morning. Cajun children will have coffee milk!

I also love to cook and bake with coffee. You might have seen my rump steak with coffee-wine-balsamic glaze or the salted caramel macchiato muffins that made me write poetry or perhaps even my Liquid Cocaine muffins. Those guys are addictive, no kidding.

Love Vietnamese coffee with condensed milk? You’ll love these muffins that come with a pictorial tour of Vietnam as well. I like cold coffee too! How about some creamy coffee ice cream or coffee concentrate, perfect for making iced coffee quick and easy.

The list goes on but I’ll stop here to tell you that this week my Sunday Supper family is celebrating coffee as an ingredient because International Coffee Day is nigh. If you love coffee like we love coffee, you’ll want to scroll down and check out the list of wonderful recipes we are sharing. But first, make some sticky coffee chicken.

Ingredients
2 tablespoons extra virgin olive oil
2 lbs or 900g chicken thighs, bone in, skin on
Fine sea salt
Freshly ground black pepper
1 cup or 240ml brewed coffee
1/2 cup or 120ml water, plus more as needed
1/4 cup or 60ml balsamic vinegar
1/4 cup or 60ml honey
1 large ripe tomato
1 tablespoon tomato paste
1-2 teaspoons crushed red pepper flakes
10-12 baby plum tomatoes, whole (Mine weighed 8.8 oz or 250g.)

To serve:
2 tablespoons fresh squeezed lemon juice
Freshly grated lemon zest from 1/2 lemon
Whatever fresh herbs you’ve got – basil, parsley, thyme, etc. All work well to give this dish a lovely fresh lift.

Method
Lightly season your chicken thighs with salt and pepper.

In a large oven-proof skillet, pan fry chicken in olive oil, skin side down, for about five minutes, or until lightly golden.

Turn the chicken thighs over and turn the fire off, leaving the chicken in the pan for now.

Preheat your oven to 350°F or 180°C.

Chop your one large tomato and measure out your other ingredients.

Remove the chicken to a plate and spoon out most of the oil in the skillet, leaving behind a tablespoon or two.



Add in the chopped tomato, coffee, water, honey, balsamic vinegar and tomato paste to the skillet, along with your crushed red pepper flakes.



Bring to the boil and cook at a low boil for about 5-7 minutes or until the tomato disintegrates and the sauce has reduced and thickened.



Remove from the heat and add the chicken back into the pot, skin side up. Spoon the sauce over the chicken and tuck the baby plum tomatoes in and around the thighs.

Food Lust People Love: This sticky coffee chicken has a lot going on, from the fresh brewed coffee and the balsamic vinegar to the thick honey and the ripe tomatoes. You don’t really taste a definite coffee flavor but it does add a wonderful smokiness that enriches the sauce.


Pop the skillet into the preheated oven for 40-45 minutes. Check it at 15-minute intervals and add a little more water if it’s going dry. I added 1/2 cup or 120ml about 15 minutes in and then a splash more at half an hour.

When the chicken thighs are cooked through, remove the skillet from the oven. Sprinkle them with the lemon juice, lemon zest and some chopped fresh herbs before serving.

Food Lust People Love: This sticky coffee chicken has a lot going on, from the fresh brewed coffee and the balsamic vinegar to the thick honey and the ripe tomatoes. You don’t really taste a definite coffee flavor but it does add a wonderful smokiness that enriches the sauce.


Enjoy!

Food Lust People Love: This sticky coffee chicken has a lot going on, from the fresh brewed coffee and the balsamic vinegar to the thick honey and the ripe tomatoes. You don’t really taste a definite coffee flavor but it does add a wonderful smokiness that enriches the sauce.


Many thanks to our event manager, Shelby of Grumpy's Honeybunch and our host today, Wendy of Wholistic Woman for all their behind the scenes work. Check out all the fabulous coffee recipes our Sunday Supper tastemakers are sharing today.

Beverages
Breakfast
Sides
Main dishes
Dessert

 Pin this Sticky Coffee Chicken!


Food Lust People Love: This sticky coffee chicken has a lot going on, from the fresh brewed coffee and the balsamic vinegar to the thick honey and the ripe tomatoes. You don’t really taste a definite coffee flavor but it does add a wonderful smokiness that enriches the sauce.
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Tuesday, November 4, 2014

The Post Bender

The Post Bender is the perfect iced coffee drink for the morning after a night of excess. Fresh ginger is well known for its restorative influence on a queasy stomach and its ability to jumpstart circulation, so including it in a coffee drink for the morning after a night of excess is bound to help. Add a little molasses for a natural sugar boost and some deep, dark porter and you might well be on your way to recovery.



From the stalls of Asia to the street markets of France and the outdoor grills of Portugal and Peru, and just a few places in between, I’ve eaten a lot freshly prepared, deliciously seasoned local food in my life. I’ve spoken before of buying queso de mano from a little guy walking between cars in rush hour traffic in Venezuela and pulling over suddenly to buy curry roti in Trinidad. You can read more about it here, along with a recipe for deep fried bananas. I love street food! I tell you all this by way of introduction to a new cookbook being released this month that celebrates the most mobile of street food with 100 recipes for great dishes from food trucks in the US. It’s called Food Truck Road Trip - A Cookbook and every page, every recipe is a feast for the eyes. It’s going to take me a while but I’d like to try each one!

To research, photograph and write the book, authors Kim Pham, Philip Shen and Terri Phillips packed their bags, loaded up the car and they traveled across the United States to visit the cities and taste the food and hear the stories behind some of the best food trucks around.

But their journey started long before that with a blog called Behind the Food Cart, winner of the Saveur magazine’s Best Culinary Travel Blog in 2013. Their focus has always been the people behind the scenes on the food trucks and each little history and snippet from the cooks and chefs made me think of the recently released movie Chef.  They’d ALL make great movies, from the former attorney who gave up a life of anger and complaints to make gourmet grilled cheese sandwiches to the advertising executive who quit his job to become an executive chef to the plumber who found himself unemployed in the recession and is now serving award winning orange cake from his truck in New York. Seriously. Even without the food, this book is inspirational for the personal stories of dedication, perseverance and love of culture and fine ingredients.

You can buy your own copy of Food Truck Road Trip right now – The recipes are all originals from the actual food truck recipes, not inspired by or adapted from, but shared by the creators for inclusion in the cookbook.

Today I am sharing a cocktail recipe from Hubbub Coffee Company in Philadelphia. Owner Drew Crockett believes that coffee is a way for us to interact with friends and people we have yet to meet and I completely agree with him. I chose this recipe because I love coffee - especially meeting friends to drink it - and I was intrigued by one of its ingredients: porter, a beer with chocolate presence. I did a little research and found one called London Porter here that fit the description perfectly. The recipe is supposed to serve two but I made it in a glass mug and drank the whole thing. Whoops. The leftover syrup keeps nicely in the refrigerator for future drinks.

The Post Bender - from Food Truck Road Trip by Kim Pham, Philip Shen, Terri Phillips. Printed with permission of Page St. Publishing.

Hubbub Coffee Company—Drew Crockett—Philadelphia, Pa

Serves 2  - theoretically :)

Ingredients
For the simple syrup:
1 tablespoon or 22g molasses
1 teaspoon zested ginger (I grated mine on the side with the small holes.)
1 1⁄2 teaspoons (6g) sugar
1⁄4 cup or 60ml water

To assemble:
1⁄2 cup or 118ml freshly brewed coffee, at room temperature
1 (12-oz or 340ml) bottle porter beer (has strong chocolate presence)

Method
To make the simple syrup, combine the molasses, ginger, sugar and water in a small saucepan and bring to a boil over medium-high heat.

Stir to make sure all the ingredients are combined and the sugar is dissolved. Remove from the heat and set aside.

Fill a cocktail shaker halfway with ice. Pour in the coffee.

Then add 2 to 4 tablespoons or 30 to 60ml of the simple syrup and shake vigorously.



Strain into 2 cocktail glasses and top with about 3 ounces (90ml) of porter each.


(I put a little light brown sugar around the rim of my mug and strained all the coffee and two tablespoons of the syrup into it, topping up with about 4 oz or 120ml of porter.)


I’ll definitely be making this one again. Enjoy!










Disclaimer: I received one copy of Food Truck Road Trip - A Cookbook for review purposes. No other compensation was received. This post contains Amazon affiliate links.


Tuesday, July 15, 2014

Coffee Ice Cream #IceCreamTuesday

Coffee ice cream is the perfect blend of sweet and strong, especially this one from the master of all-things-coffee, Patricia McCausland-Gallo and her book, Passion for Coffee.
 
Food Lust People Love: Coffee ice cream is the perfect blend of sweet and strong, especially this one from the master of all-things-coffee, Patricia McCausland-Gallo and her book, Passion for Coffee.


The summer I was eight, my family moved from Trinidad to Caracas, Venezuela. We lived for a little while in a hotel while we waited for our rental house to be ready for move in. It became a ritual for my mom to take us for a treat each afternoon at a nearby pastelería that also served ice cream. She could get a café con leche and my sisters and I would get ice cream. I always chose coffee. Always. I am not much of a sweet eater, despite all the baking that goes on around here, but coffee ice cream is my all-time favorite.

Last week I shared a savory recipe - Rump Steak with Wine-Balsamic Coffee Glaze
from Patricia’s wonderful coffee-centric book with the promise of the coffee ice cream soon and here it is! 

Reprinted with permission. Metric conversions are my own. Any adaptations are in parentheses. The method is rewritten in my own words with some modifications.

Ingredients for 1 hefty pint or about 2 1/3 cups of ice cream
1 1/2 cups or 355ml heavy cream
1 1/2 cups or 355ml 2% milk
2/3 cup or 130g granulated sugar
1/4 cup or 50g brown sugar
3 egg yolks (I used four by accident.)
2 tablespoons instant coffee granules (I used espresso powder.)
1/8 teaspoon salt
1 teaspoon vanilla extract

Equipment needed:
Ice cream maker

Method
Whisk the cream, milk, brown sugar, white sugar, egg yolks, coffee, and salt together in a large heavy-bottomed pot, off the stove.


Put it on the stove and cook over the mixture over a medium heat, stirring constantly, until you are sure the brown sugar has dissolved and the mixture has thickened. This takes about seven or eight minutes.



Remove from the pot from the heat and stir in the vanilla extract.

Add ice and some water to a large bowl and set another bowl inside of it.

Strain your thickened mixture into the inside bowl and stir until it is cool.


Cover the surface of the mixture with cling film and refrigerate until it is completely cold.

Transfer your mixture to an ice cream maker and follow the manufacturer's instructions.



When the ice maker is done, put the ice cream into an airtight container and put it in the freezer.


Freeze to desired hardness and serve. For best consistency, freeze overnight.

Food Lust People Love: Coffee ice cream is the perfect blend of sweet and strong, especially this one from the master of all-things-coffee, Patricia McCausland-Gallo and her book, Passion for Coffee.


Enjoy!

Food Lust People Love: Coffee ice cream is the perfect blend of sweet and strong, especially this one from the master of all-things-coffee, Patricia McCausland-Gallo and her book, Passion for Coffee.


Pin this Coffee Ice Cream! 

Food Lust People Love: Coffee ice cream is the perfect blend of sweet and strong, especially this one from the master of all-things-coffee, Patricia McCausland-Gallo and her book, Passion for Coffee.


Or check out her inspired ice cream today. It's made with Crème Brûlée Stout!

Crème Brûlée Stout Ice Cream | Pastry Chef Online


Plus, my friend, Kirsten from Comfortably Domestic, has a low fat option today: Strawberry Colada Frozen Yogurt. Isn't the color just gorgeous?!

Strawberry Colada Frozen Yogurt | Comfortably Domestic



Monday, July 7, 2014

Mocha Muffins for #MuffinMonday

Dark cocoa and espresso powder combine to make the deepest, darkest mocha muffins you might ever enjoy. Perfect for breakfast or a mid-morning pick-me-up.


I don’t understand people who don’t like coffee. One of my best and earliest childhood memories is sitting in my grandmother’s kitchen while she prepared my coffee milk the old fashioned way, warming milk in a tiny pot on the stove and adding coffee and, of course, sugar. If I close my eyes on any given morning, while I am taking that first warming sip, I can smell her old wood framed house, the gas stove and the lingering aroma of sulfur and smoke from the match that lit it. I miss that and I miss her. But at least I still have coffee.

This week I am in coffee mode, after receiving the pdf of a cookbook called Passion for Coffee (<affiliate link) and spending many delicious hours reading through it and bookmarking recipes to try. This muffin is not from that book but the steak with wine-balsamic glaze I’ll share on Thursday surely is. I just can’t get coffee out of my head! Muffins help.

Where do you stand on coffee? Love, hate, indifferent?

Ingredients
2 cups or 250g flour
1/2 cup or 100g sugar
1/4 cup or 20g unsweetened baking cocoa (I used the Hershey’s Special Dark.)
1/8 cup or 8g espresso powder
1/4 teaspoon salt
2 1/2 teaspoons baking powder
2 eggs
1 cup or 240ml milk
1/2 cup or 120ml canola or other light oil
1 teaspoon vanilla extract

Optional: 12 dark chocolate kisses for decorating before baking

Method
Preheat your oven to 350°F or 180°C.  Butter your muffin pan or line it with paper liners.

Combine the flour, sugar, cocoa, espresso powder, salt and baking powder in a large mixing bowl.

In another smaller bowl, whisk together the eggs, milk, canola and vanilla.



Pour the wet ingredients into the dry ones and stir until just mixed through.



Divide the mixture between the muffin cups.



Press one kiss into each cup of batter, if using.


Bake in your preheated oven for 18-22 minutes or until a toothpick comes out clean.



Allow the muffins to cool for a few minutes then remove them to a wire rack to cool completely.


Enjoy!


Saturday, May 31, 2014

Jayne's Ultimate Iced Coffee


Making coffee with a long steep in lukewarm water creates a smooth, strong brew that is perfect for mixing with chilled milk or more water for a wonderfully refreshing glass of iced coffee. 

A month or two ago I received an email from my friend Jayne who is living in Saudi Arabia right now. She said, and I quote: “I've been on a mission to make the ultimate iced coffee- it's warming up nicely here! - and I think I've done it. Ok if I share?”

I am a huge fan of iced coffee during the hot months so you know I said yes. Jayne’s ultimate coffee is everything that she promised. Not that I doubted her. Jayne and I have been friends since way back in 2002 when we both got sucked into the International School of Kuala Lumpur PTA executive committee as newbies to KL. She is the type of person who always goes that extra mile for any job, paid or volunteer, and treats everyone with utmost generosity and kindness. It has been an honor to call her friend for all these years.

With my friend Jayne at our Christmas in July celebration 2006.

Ingredients
8oz (by weight) or 225g your fave ground coffee
36oz or about 1L tepid water (60-100°F or 16-38°C)

Method
Mix your water and coffee together in a big jug or cafetière and leave to steep for 12 hours.



Pour through cheesecloth to get rid of the grounds. I scooped all of grounds out of my jug into the cheesecloth at the end and squeezed all of the steeped coffee liquid out, to get every last good drop.



Chill, covered in the fridge. (I put mine in a clean juice bottle.)


Says Jayne: Serve one part coffee to two parts water or milk, over ice cubes. You can make it stronger if you like, equal parts coffee and water/milk, but I love the flavour, it's so intense. Sweeten with homemade simple syrup, if desired, and enjoy!

I didn't want to mess with making simple syrup so I add one teaspoon of sugar to my glass and just a little warm water to dissolve it.



After it's dissolved, add the ice cubes and the coffee.

Top up with milk for iced latte or more water for iced coffee.


So delicious. Enjoy!


Tuesday, May 27, 2014

No-Churn Coffee Amaretto Ice Cream with Almond Marshmallows #IceCreamTuesday #MallowMadness



Creamy ice cream is so easy, even without an ice cream machine. This version uses whipping cream and dulce de leche, flavored with espresso powder and Amaretto. 

So here you have it, my first Ice Cream Tuesday post! At the instigation of the great Jenni Field of Pastry Chef Online, we are making ice cream that includes marshmallows in some form. You can find my own almond marshmallow recipe and instructions here.  

Make sure you scroll on down past the recipe to see all of the Ice Cream Tuesday Mallow Madness links! We are all posting today at different times so if a link isn’t live right now, please try back later in the day. 

The ice cream base recipe was adapted from one of Nigella Lawson’s on the BBC website. She makes it look so easy and it really is!  (You may need a VPN set to United Kingdom to watch.) But you can also find instructions here on Nigella.com.  

Ingredients
For the ice cream:
1 2/3 cups or 400ml whipping cream
1/4 teaspoon cream of tartar
2/3 cup or 200g dulce de leche or sweetened condensed milk
2 tablespoons instant espresso powder
2 tablespoons Amaretto liqueur
3 1/2 oz or 100g homemade almond marshmallows from this recipe. 

For the candied almonds:
2 2/3 oz or 75g almonds
1 tablespoon sugar
1 teaspoon butter

Method
In a small heavy saucepan, toast the almonds over a medium low flame until they start turn golden and smell toasted and lovely. Toss frequently to prevent scorching. Turn the fire off and sprinkle the sugar over the nuts.



Stir them around as the sugar melts to make sure they are all coated with the syrup that results. Add in the butter and stir again.


Pour the nuts out onto a greased baking pan, separate them and leave to cool. 

In your stand mixer or with electric beaters, whisk the cream, espresso powder and cream of tartar until the cream thickens.



Add the dulce de leche and whisk until stiff peaks form.



Add the liqueur and whisk again.

Reserve a few marshmallows and almonds to add on top of the ice cream.  Ever so gently, fold in the candied almonds and the marshmallows.


Put in airtight container.

Top with the reserved marshmallows and almonds and freeze for several hours or overnight.



Enjoy! 




Check out all the wonderful creamy, marshmallowy frozen treats we have for you today!


And for you visual folks, thanks to Karyn at Pint-sized Baker, we've got clickable photos!