Meat Dishes With Coffee

• 20 grams, or 3/4 ounce, or 10 rounded tbsp finely ground, freshly roasted Macaw coffee (medium dark to dark roast) from either of the following countries: Ethiopia Harrar, Yemen Mocha Matari, Kenya AA.
  
  
• 1 tbsp black pepper finely ground
  
  
• 1 tsp cardamon, finely ground
  
  
• 1 chicken, cut in pieces or your favourite pieces of chicken ( ) pounds approximately
  
  
• 1 lemon finely grated

Barbeque Steak



Ingredients per "Steak":

• 1 rounded tbsp of freshly roasted finely ground Macaw (Costa Rica), or (Colombia) or (Brazil) coffee
  
  
• 1 tbsp brown sugar
  
  
• 1 tbsp ground oregano
  
  
• 1 tbsp salt
  
  
• 1 tsp finely ground black pepper
  
  
• 1 tsp paprika
  
  
• 1 tsp ground cumin
  
  
• Olive oil
  
  
• Per 1 lb Steak
  
  
• 2 cloves of garlic finely chopped is also a great option to add to the rub.

Instructions:

In a small bowl, stir thoroughly the ground coffee, brown sugar, oregano, salt, pepper, paprika and cumin.

Oil grill and preheat barbeque to medium-high. Lightly drizzle steak with oil, then generously sprinkle both sides with the above mixture and rub into the steak.

Another variation of this recipe is to rub the steak one hour prior to lighting the barbeque, and let it marinate in the refrigerator until ready to grill.

Barbeque Spare Ribs



Ingredients:

Per 1 ½ pounds of ribs

• 1/2 cup tomato ketchup
  
  
• 3/4 cup freshly brewed Macaw coffee (African) or Ethiopia "Origin"
  
  
• 2 tbsp liquid honey
  
  
• 2 tbsp lemon juice
  
  
• 2 tbsp Dijon mustard
  
  
• 1 tbsp chili powder
  
  
• 2 finely chopped Chapulte peppers
  
  
• 1 tbsp Worchestershire sauce
  
  
• 1 tsp garlic powder or (one finely chopped garlic clove)
  
  
• 1 tsp paprika
  
  
• 1 tsp hot pepper sauce

Instructions:

Place ribs in a large saucepan and cover with water. Bring to a boil, then reduce heat and simmer partially covered until tender (approximately 1 hour). Remove from water. Cover and allow the ribs time to cool to room temperature. Either prepare to barbeque or place in the refrigerator until ready to barbeque, (up to two days).

Place ingredients in a medium saucepan and over a medium/high heat bring to a boil. Stirring frequently, reduce heat and simmer, stirring frequently until the sauce thickens, (approximately 10 minutes).

Oil the barbeque grill and preheat to medium heat. Barbeque ribs, brushing with sauce and turning frequently until ribs are well glazed, about 10-15 minutes. Turn frequently.

Turkey - Dry Rub



Wash and dry the turkey

Prepare the dry rub: equal parts of the following

1 Tablespoon of:

• Garlic Powder
  
  
• Cumin
  
  
• Black Pepper
  
  
• Chili Powder
  
  
• Ground Fresh Roast Coffee (medium to dark roast) Salt to taste (if at all)

• 2 Tablespoons Cumin
  
  
• 1 Tablespoon Garlic (Powder)
  
  
• 1 Tablespoon Chili (Optional)
  
  
• 1 Tablespoon Black Pepper
  
  
• 1 Tablespoon Fresh Roast Coffee (Medium to Medium Dark Roast) fine grind
  
  
• 1 Bulb Garlic cut into slivers and inserted into to Leg of Lamb by poking small holes at intervals over the surface of the Leg of Lamb.

Rub the ingredients well into the Lamb, and place into the refrigerator overnight, or at least for several hours before cooking

A tasteful sauce to serve with the Lamb is a Hunter Sauce, a commercial packaged sauce mix that works very well is Knorr Hunter Sauce mix, this is basically a tomato gravy and wine sauce.

Boneless Leg Of Lamb Stuffing: Couscous cooked in chicken stock, parsley, roasted pine nuts, cooked garlic and onions, black pepper.

Pork Roast - Dry Rub

• 3 Tablespoons Cumin
  
  
• 1 Tablespoon Black Pepper
  
  
• 2 Tablespoons dried Oregano (Central American Cuban) - available in Latino markets
  
  
• 1 Teaspoon fine grind Fresh Roast Coffee ( Medium/Dark)
  
  
• 2 Tablespoons Garlic Powder

Chicken with Coffee Mole Sauce
 


Serves 2

• Four 4-ounce (115 g) boneless chicken breast halves cooked
  
  
• 3-4 cups (750 ml to 1 litre) Coffee Mole Sauce (recipe follows)
  
  
• cup (125 ml) Monterey Jack cheese,
  
  
• shredded fresh mint leaves to garnish 

• One 8-ounce (250 ml) jar red mole paste (Available at Latino Shops)
  
  
• 1 cup Fresh Roast Fresh Brewed strong coffee
  
  
• One 14 ounce (414 ml) can peaches, with juice 1 teaspoon (5 ml) each of : ground cinnamon, sugar,
  salt.