Coffee Based Barbecue Sauce Recipe Recipe For Stuffed

BLACK COFFEE BARBECUE SAUCE

Steps:

• Combine all ingredients in a saucepan and simmer over low heat for 20 minutes.
• Cool, then puree in a blender or food processor until smooth.
• This can be stored in the refrigerator for up to 2 weeks in a covered container.

QUICK COFFEE TOFFEE SAUCE

Steps:

• In a saucepan over medium heat, whisk together water and cornstarch.
• Stir in molasses, brown sugar and butter.
• Bring to a gentle simmer and stir until butter melts, sugar dissolves and sauce is smooth and begins to thicken (less than 5 minutes).
• Remove from heat and stir in vanilla and coffee.

COFFEE-RUBBED CHEESEBURGERS WITH TEXAS BARBECUE SAUCE

Steps:

• For coffee rub:
• Mix all ingredients in small bowl. DO AHEAD: Can be made 1 week ahead. Store airtight at room temperature.
• For burgers:
• Cook bacon in large skillet until crisp. Transfer to paper towels to drain. Break in half. Gently mix chuck and sirloin in large bowl. Form meat into 8 patties, each 3 1/2 to 4 inches in diameter and 1/3 to 1/2 inch thick. Using thumb, make slight indentation in center of each burger. DO AHEAD: Burgers and bacon can be prepared 8 hours ahead. Cover separately and chill.
• Prepare barbecue (medium-high heat). Sprinkle 1 teaspoon coffee rub on top side of each burger. Place burgers, rub side down, on grill rack. Grill until slightly charred, about 4 minutes; turn.
• Place 2 bacon slice halves atop each burger. Cook 3 minutes.
• Top each with 1 cheese slice. Cover and cook until cheese melts, about 1 minute longer. Place burgers atop bottom halves of buns. Top with onion slices and tomato slices. Spoon dollop of Texas Barbecue Sauce over. Cover with bun tops and serve, passing additional sauce alongside.
• What to drink:
• Beer is a natural pairing for a burger. Keep the southern theme going by pouring a Texas brew. We like the caramel sweetness and mild hoppy flavor of Shiner Bock ($8 per six-pack).

COFFEE BBQ SAUCE

Steps:

• Gather the ingredients.
• Put espresso or coffee, ketchup, vinegar, brown sugar, onion, garlic, chile peppers, dry mustard, Worcestershire sauce , cumin, and chili powder in a small pot, stir them together and bring to a simmer over medium-high heat.
• Lower the heat so the mixture is just simmering and let simmer for 20 minutes.
• Remove the pot from the heat, let the mixture cool.
• Puree in a blender.
• Use immediately or store for later use. Recipe Source: Chef Michael Lomonaco, Noche Restaurant, New York, NY. Reprinted with permission.

COFFEE BARBECUE SAUCE

Steps:

• In a large saucepan, saute onion in oil until tender. Add garlic; cook 2 minutes longer. Stir in the remaining ingredients and bring to a boil. Reduce heat; simmer, uncovered, for 35-45 minutes or until desired consistency, stirring occasionally.

COFFEE-BOURBON BBQ SAUCE

Steps:

• In a medium saucepan, stir together the tomato sauce and paste until it becomes one cohesive mixture.
• Stir in the garlic, coffee, apple cider vinegar, molasses, maple syrup, dark brown sugar, chipotle chili powder, espresso powder, Worcestershire sauce, mustard powder, smoked paprika, cumin, onion powder and salt.
• Bring to a simmer over medium heat. Continue to simmer until the mixture slightly thickens, stirring often to prevent burning. If necessary, you can turn down the heat but maintain a simmer. Cooking time generally takes about 15-20 minutes.
• Turn off heat. Stir in bourbon. Cool and store in an airtight container in the refrigerator. Enjoy!

COFFEE BARBECUE SAUCE

Steps:

• Combine ketchup, coffee, brown sugar, vinegar, Worcestershire sauce, oil, and cayenne in a medium nonreactive saucepan over medium heat. Bring to a boil, stirring to dissolve sugar. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 5 minutes.
• Remove from the heat and cool. Transfer to a tightly covered container and store in the refrigerator.

HOMESTEAD BARBECUE SAUCE

Steps:

• Combine onion, garlic, ketchup, Worcestershire, coffee, vinegar, brown sugar, chile peppers, chili powder, and salt in a large saucepan and heat over medium-high heat until simmering. Reduce heat and simmer for 25 minutes.
• Puree in a food processor or blender until smooth.

COFFEE BOURBON BARBECUE SAUCE

Steps:

• Simmer all ingredients in a 2 1/2- to 3-quart heavy saucepan, uncovered, stirring occasionally, until reduced to about 1 cup, 15 to 20 minutes (sauce will be thin). Cool to room temperature. Serve with steak or chicken.

DATE "BOURBON" BBQ SAUCE

Steps:

• Put the dates, cumin, bourbon if using, garlic, sugar, rice wine vinegar, chile flakes, salt, guajillo peppers and 2 cups water in a medium pot, place over medium-high heat and bring to a boil. Reduce the heat to simmer and cook until the dates are soft, another 3 minutes. Remove from the heat and let cool to room temperature, about 10 minutes.
• Scrape the cooled mixture into a blender and blend on low speed until smooth, about 1 minute. Use immediately, or let the mixture cool completely and refrigerate. The mixture should be good for 1 to 2 weeks.

CHERRY BOMB BARBECUE SAUCE

Steps:

• In a heavy saucepan, saute onion in oil until caramelized. Add cherry juice, vinegar, chipotle peppers two packages of dried cherries, garlic, paprika and pickled cherry peppers. Bring to a boil. Reduce heat and let simmer until chipotle peppers are completely softened, at least 30 minutes.
• Remove from heat and let cool. In a food processor, puree this mixture together with the remaining two packages of dried cherries, the tomato paste, roasted red peppers and cherry preserves until smooth.
• Push puree through a fine mesh strainer into a saucepan. Add sugar and salt to taste. Add whiskey. Return to stove and bring back to a boil. Reduce heat and let simmer for another 20 minutes or so. Adjust salt and sugar.