For the Love of Coffee, Cigars, Wine, & Great Food!

Cooking With Coffee

We’re crazy about coffee and we’re crazy about food. Here’s where you can find coffee recipes as well as coffee and food pairings. Cheers c(_)!

Coffee Chicken Sammich 5/16/11

Ok, so maybe we let out a bit of tender saliva before we fully cooked this meal – only because we knew it would be SO DARN GOOD! Whoodathunk Ethiopia Harrar, melted peanut butter, chicken and maple syrup would get us so excited we’d almost cry?? Sweet tastes of toasted nut, buttery caramel, chocolate, and deep berry like a precious whirlwind in our mouths… This simple, yet oh-so-over-the-top chicken sammich has a few simple steps to spruce up your midday brunch or add a bit of flavor to a different kind of dinner.

Ingredients:

  • Ethiopia Harrar coffee brewed in french press at city+ & full city roast
  • 8 Chicken breasts, thinly sliced
  • 5-6 Hearty tablespoons peanut butter
  • 1 Teaspoon maple syrup
  • 2 Teaspoons sugar
  • 1 Cup mushrooms, 1 cup chopped onions, 1/2 stick unsalted butter
  • Bread

Seven Simple Steps:

  1. Brew coffee in french press – 4 minute steep.
  2. Combine peanut butter, maple syrup and sugar in a large bowl. Microwave for 30-45 seconds. Add 1 cup coffee. Remove & whisk until smooth. Pour half of mix into a second bowl – we will use this specifically for the raw chicken.
  3. Using medium heat on stove, begin sautéing mushrooms & onions with 1 tablespoon of unsalted butter.
  4. Season chicken to taste with a pinch of sea salt and a touch of pepper. Prepare second pan over medium heat and 1 tablespoon unsalted butter.
  5. Take thinly sliced pieces of chicken, smother each side in coffee peanut butter mix of the extra bowl set aside from step 2, and lay smothered chicken in pan. Cook chicken thoroughly.
  6. Using the original coffee peanut butter mix (for safety, do not use the mix we used for the raw chicken!!), brush two slices of bread with the coffee peanut butter mix. Place bread in toaster to toast or crust using additional pan prepared with a 1/2 tablespoon of unsalted butter. Melt provolone cheese atop toasted coffee peanut butter side.
  7. As completed chicken is removed from the pan, place atop the toasted bread, smother with additional coffee peanut butter mix, and top with sautéed mushrooms and onions. Layer with additional melted provolone and/or another layer of coffee peanut butter mix, if desired.

Now c’mon…didn’t we just spice up your afternoon meal? Enjoy your sammich with the remaining Ethiopia Harrar from your french press brew!


Coffee Chicken Waaaangs! 10/21/10

What could be more fun than cooking with coffee? Oh, wait – drinking it! Anyhoo, I received some incredible coffee from BaristaOnDutY: Light Roasted Vietnamese R16 and Medium/Dark Roasted Vietnamese R16. Both cups had an incredibly smoky profiles (check out the Light Roast Here and the Med/Dark Roast Here) with subtle, bold, and very unique twists. When applied as a glaze to baked chicken, we got a heck of a lot more of that WOW factor. Take a #coffee cooking, chicken waaaang journey with me below!

Here are some fun pics of the Med/Dark Roasted Vietnamese R16 Glaze, Light Roasted Vietnamese R16 Glaze, and Med/Dark Roasted Vietnamese R16 Glazed Chicken. Both pair well with A Malbec or Riesling!


Great Coffee Moments Start @ Home 9/21/10

One of my biggest mottos is “Great Coffee Moments Start at Home,” so I wanted to share this little recipe for you coffee junkies who are always on the go, but never really have time for breakfast (and for you guys & gals who feel you deserve a midday treat 😛 ).

Chocolate Coffee Mug Cake:

I found this recipe a while back, but of course mine is modified a bit to enjoy with coffee. I like to add coffee that fits the “chocolate” profile, but add whatever your fave coffee is. If you are the most basic home chef, you should have all of the ingredients right in your pantry.

Ingredients:

  • 50g dark chocolate
  • 3 tablespoons butter
  • 4 tablespoons plain flour
  • 1 tsp ground cinnamon
  • 3 tablespoons sugar
  • 1 egg
  • 3 tablespoons milk
  • 4 tablespoons prepared coffee

Instructions:

  1. Melt the butter and chocolate in a double boiler. Set aside to cool.
  2. Add flour, ground cinnamon and sugar to a small mixing bowl, and mix well. Add the egg and mix thoroughly. Pour in the milk and mix well. Add the melted chocolate, and prepared coffee and mix again.
  3. Pour the mixture into a large microwavable coffee mug. Microwave for 2 minutes on medium, 1 minute on high. It should be cooked (skewer test comes out with moist crumbs), but still a lil moist. Remember, it will continue to cook while standing.
  4. Allow to cool a little, eat up, and enjoy with your favorite brew!

If you want, you can even heat up a little extra chocolate to drizzle over the top of the cake. I’ve even enjoyed mine with a nice cigar from time to time. You literally transition between these two in five minutes! YUM!

 

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One response

  1. You can’t go without red-eye gravy; one of my favorite dishes that make us of leftover coffee. I think the best variety is made by using the drippings from a big slice of ham, fried in a cast iron skillet. You can find all kinds of recipes for red-eye gravy by googling.

    I’ve been known to put a cup or so into a basic beef stew, and it provides color and an extra element of flavor.
    Good work, Coffee Kween.

    December 14, 2010 at 11:45 AM

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