1cupofcoffeeporkroast Recipes

COFFEE POT ROAST

Steps:

• Heat the oven to 325 F.
• Sprinkle the chuck roast all over with the salt and pepper.
• Heat the oil in a Dutch oven over medium-high heat.
• Add the beef and sear, turning to brown all sides.
• Remove to a plate and set aside.
• Reduce the heat to medium and add the onions to the pan, along with the remaining 2 teaspoons of olive oil.
• Cook, stirring frequently, until the onion begins to brown, about 7 to 9 minutes.
• Add the minced garlic and thyme; cook, stirring, for 1 minute longer.
• Stir in the coffee and bring to a simmer.
• Put the beef back into the pot and turn to coat well with the onions and liquids.
• Put the lid on the Dutch oven and transfer to the oven. Braise for about 2 hours, or until the beef is very tender.
• Transfer the beef to a plate and keep warm.
• Strain the liquids into a gravy separator and discard excess fat.
• Put the liquids and onions back in the pot over medium heat. In a separate bowl, mix the flour into the water, then stir it into the pot. Cook, stirring, until thickened.
• Taste and season with salt and pepper, as needed.
• Serve the beef with the sauce.

COFFEE ROAST

Steps:

• Melt 2 tablespoons of butter in a large saucepan over medium high heat. Add the roast and sear on all sides until well browned; set aside.
• In the same saucepan, melt the remaining butter, add the salt and onions and saute for 5 minutes. Return the meat to the saucepan and pour in the coffee and the mushrooms.
• Bring to a boil, reduce heat to low and simmer for 5 hours, turning meat over halfway through cooking time.
• To make gravy: Remove a cup of the coffee mixture from the saucepan, combine with the cornstarch, stirring until smooth, and return to the simmering pan. Mix well, remove from heat and serve.

1 CUP OF COFFEE PORK ROAST

Steps:

• Preheat oven to 300 degrees F. In a large skillet add oil and heat until hot. Place roast in skillet and sear on both sides.
• Using a large roasting pan add one onion and remaining ingredients. Transfer browned roast to roasting pan and top with the second onion.
• Cover and bake for 3 1/2 to 4 hours basting the roast every hour with juices. If liquids begin to boil away add more coffee or soy sauce as needed. Pan juices can be used to make gravy but do not add salt.

CLASSIC PORK CROWN ROAST

Steps:

• Put the pork on a rimmed baking sheet and sprinkle all over with 1 tablespoon salt and several grinds of pepper; set aside.
• Put the fennel, allspice, whole peppercorns and juniper berries in a small skillet over medium heat and cook until the fennel begins to turn slightly golden, about 5 minutes.
• Transfer the toasted spices to a blender, add the bay leaf and blend until coarsely ground. Add the olive oil and 1 tablespoon salt and process until a coarse paste forms, about 1 minute. Spread the paste over the pork, making sure to get it into all the nooks and crannies; use a spatula to scrape up all the paste from the blender. Cover the pork with plastic wrap and refrigerate at least 8 hours and up to 24 hours.
• When ready to cook the pork, preheat the oven to 450 degrees F.
• Put the pork on a rack set in a large roasting pan and cook for 20 minutes. Lower the oven temperature to 350 degrees F and continue to cook until an instant-read thermometer registers 135 degrees F, about another 1 1/2 hours.
• Meanwhile, combine the sugar, sage, thyme, apples, onions and 6 tablespoons of the butter in a large bowl until well coated. Heat a large skillet over high heat until very hot, about 3 minutes. Add half of the apple and onion mixture and cook, stirring occasionally, until the apples and onions are dark golden all over but the apples are still firm, 2 to 3 minutes. Transfer to a rimmed baking sheet and spread into a single layer to cool, using a heatproof spatula to scrape all the remaining sugar from the skillet over the apples and onions. Repeat with the remaining apple and onion mixture.
• Return the skillet to high heat and add the wine. Cook until syrupy and reduced to about 2 tablespoons, about 4 minutes. Add the cider and cook until thickened and glossy, about 8 minutes; you should have about 1/3 cup of glaze. Swirl in the remaining 2 tablespoons butter and set aside.
• Once the pork reaches 135 degrees F, increase the oven temperature to 450 degrees F and brush the pork all over with half the glaze. Return to the oven and cook for 5 minutes. Brush with the remaining glaze and continue to cook until the internal temperature registers 145 degrees F, about another 5 minutes. Transfer to a serving platter and let rest for 30 minutes. Serve with the apples and onions.

A CUP OF COFFEE CAKE

Steps:

• Place walnuts and chocolate chips in a small plastic bag. Whisk together flour, salt and baking soda. Transfer to a 1-qt. glass jar. Layer with brown sugar and walnut mixture. Cover and store in a cool dry place up to 3 months., To prepare coffee cake: Preheat oven to 350°. Whisk egg, coffee and canola oil. Add flour and brown sugar mixture; mix until combined. Pour batter into a greased 8-in. square baking pan. Sprinkle with nuts and chocolate chips. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool on a wire rack.