BEEF TENDERLOIN WITH COSTA RICAN COFFEE BALSAMIC FIG GLAZE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h
Yield 5 to 6 portions
Number Of Ingredients 6
Steps:
- In heavy-bottomed sauce pot, over low heat, add the vinegar and reduce it by half, stirring constantly. Add the sugar, coffee and figs and further reduce by 1/3 volume, continue to stir throughout this step. Remove from the heat when you have 3/4 cup liquid remaining. Pour the glaze through a strainer into a small bowl, discarding the solids.
- Preheat the grill to 300 degrees F.
- Season the beef tenderloin with salt and pepper, to taste, and put on the preheated grill. Cook on each side until desired temperature is reached, about 7 to 8 minutes for medium-rare. Remove from the grill and evenly brush the tenderloin with the balsamic glaze. Return the beef to the grill for 5 minutes, allowing the glaze to coat the meat. Remove the tenderloin from the grill to a cutting board and let rest for 5 minutes. Slice, arrange on a serving platter and serve.
COFFEE-GLAZED OVEN BRISKET
This moist and flavorful oven-braised brisket comes from Joanne Mulvihill of Long Valley, New Jersey. Serve it with your favorite mashed potatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Brisket Recipes
Time 3h15m
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. Season beef brisket with salt and pepper. In a large Dutch oven over high heat, warm oil. Add brisket, fat side down, and cook until well browned, 4 to 5 minutes per side. Remove from heat.
- In a small bowl, combine coffee, ketchup, chili sauce, honey, Worcestershire sauce, garlic, and soy sauce. Pour over brisket.
- Cover; bake, flipping halfway through, until meat shreds easily with a fork, 2 1/2 to 3 hours. Remove from oven; slice on the bias against the grain. Transfer remaining sauce from Dutch oven to a gravy boat, and serve with brisket.
PORK BELLY AND SCALLOP STARTER WITH COFFEE GLAZE
Chuck Hughes' slow-braised pork belly is paired perfectly with a delicate scallop drizzled with a thick coffee glaze.
Provided by Chuck Hughes
Categories appetizer
Time 3h50m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- For the pork belly: Season the pork belly with salt and pepper. On medium-high heat, in half the oil, sear the meat in an oven-proof casserole dish on all sides, about 5 minutes. Add the carrots, celery, onion, fennel, thyme, and peppercorns and continue cooking for another 5 minutes, or until caramelized. Add the veal stock and hard cider. Cover the casserole dish with a lid, or securely with tin foil, and braise the pork belly in the oven for 3 hours, until tender. Remove the pork belly from the oven and set aside on an aluminum-foil covered plate. Strain the leftover liquid with a large sieve over a stockpot, discard the vegetables and skim the excess fat from the braising liquid. Heat a pan on high heat and add the remaining 2 tablespoons oil. Cut the pork belly into 4 equal pieces and sear on all sides until crispy, about 3 minutes. Remove from pan and keep warm. Before this step, reduce the glaze.
- For the glaze: Start by reducing the braising liquid by half for about 15 minutes on medium-high heat. Add the coffee and honey and continue cooking for about 5 minutes, until it thickens. You will know the sauce is done when it coats the back of a spoon. Set aside. For the scallops: Season the scallops with salt and pepper. In the same hot pan as the pork belly, sear the scallops on both sides for about 1 minute.
- For serving: Drizzle the coffee glaze over the pork belly. Top with a scallop. Season with sea salt and serve.
COFFEE-MOLASSES MARINATED PORK CHOPS
A friend gave me this fabulous pork chop recipe, and it's seriously the best pork I've ever tasted. -Pam Moormann, Beverly, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first nine ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add the pork chops. Seal bag and turn to coat; refrigerate at least 2 hours. Cover and refrigerate remaining coffee mixture until ready to cook., For glaze, place remaining coffee mixture in a small saucepan. Bring to a boil; cook until liquid is reduced to about 1/2 cup., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chops, covered, over medium heat or broil 4-5 in. from the heat 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Let stand 5 minutes before serving. Spoon glaze over chops.
Nutrition Facts : Calories 370 calories, Fat 18g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 415mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 36g protein.
COFFEE-RUBBED PORK TENDERLOIN WITH ESPRESSO-HONEY GLACE
Coffee-rubbed pork tenderloin with espresso-honey glace produces a deep, dark, smoky, sweet, deliciously rich flavor combination, perfect for pork!
Provided by Culinary Envy
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 56m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine brown sugar, espresso powder, salt, 2 teaspoons honey powder, garlic powder, smoked paprika, sweet paprika, black pepper, onion powder, cocoa powder, and ground chipotle in a bowl. Mix thoroughly and transfer 1 tablespoon of the rub into a small bowl.
- Place pork tenderloin on a work surface and trim off any silver skin. Pat dry with paper towels. Sprinkle the larger portion of coffee spice rub all over the tenderloin, patting it on with your fingertips. Drizzle 1 tablespoon olive oil on top and rub it in. Let rest at room temperature for 10 minutes.
- Heat 1 tablespoon olive oil and butter in a large, oven-proof skillet over medium-high heat. Add pork; cook until browned on all sides, about 8 minutes.
- Transfer skillet to the preheated oven and roast tenderloin until slightly pink in the center, about 15 minutes. An instant-read thermometer inserted into the thickest park of the tenderloin should read at least 145 degrees F (63 degrees C). Remove from the oven, transfer to a serving platter, and let rest for 10 minutes.
- Heat the same skillet over medium heat. Add 1 tablespoon reserved coffee spice rub, water, demi-glace, Dijon mustard, and 1 teaspoon honey powder. Cook, stirring frequently, until sauce thickens, 3 to 4 minutes. Slice tenderloin into rounds and drizzle with the sauce.
Nutrition Facts : Calories 289.4 calories, Carbohydrate 14.2 g, Cholesterol 81.4 mg, Fat 14.1 g, Fiber 0.7 g, Protein 28.4 g, SaturatedFat 4.2 g, Sodium 1736.1 mg, Sugar 7.5 g
COFFEE GLAZE
Provided by Food Network
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Place a heavy bottom saucepan over medium heat. Once pan is heated, add 1 tablespoon of the butter. Immediately stir in the shallots. When the shallots are translucent, approximately 3 to 5 minutes, add the sugar, vinegar, and red wine. Turn the heat down to medium low, and let simmer until it begins to reduce and gets a light syrup like consistency. Add the honey and espresso, stir, and simmer for five more minutes. Whisk in the remaining butter, and strain. Serve warm over chicken or meat.
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