MILLIONAIRE BRISKET WITH COFFEE AND BEER MOP SAUCE
Provided by Food Network
Categories main-dish
Time 11h
Yield 8 to 10 servings
Number Of Ingredients 27
Steps:
- Make the rub by placing the salt, brown sugar, paprika, chili powder, pepper, onion powder, and oregano in a small bowl and stir to mix.
- If your brisket has a thick layer of fat, trim it to a thickness of 1/4-inch. Place the brisket in a roasting pan and generously sprinkle both sides with the rub, using about 3 tablespoons per side and patting it into the meat with your fingertips. The leftover rub can be stored for several months in a jar. You can cook the brisket right away, but it will taste better if you let it cure in the refrigerator covered for at least 4 to 24 hours.
- Set up the grill for indirect grilling and preheat to medium-low. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and run the grill on high until you see smoke then reduce the heat to medium-low. If using a charcoal grill, place a large drip pan in the center, preheat the grill to medium-low, then toss 1 cup of the wood chips on the coals.
- When ready to cook, place the brisket in the center of the hot grate, fat side up, over the drip pan and away from the heat. Drape the bacon slices over the top of the meat, and then cover the grill. Cook the brisket until very tender, 5 to 6 hours or until the internal temperature reaches about 190 degrees F. Generously mop or baste the meat on both sides with the mop sauce. Wrap the brisket in aluminum foil, and continue cooking until done. If using a charcoal grill, every hour you'll need to add 12 fresh coals and 1/2 cup wood chips to each side.
- Transfer the grilled brisket to a cutting board and let rest for 10 minutes. Thinly slice across the grain, using an electric knife or sharp carving knife. Transfer the sliced meat to a platter. Spoon the barbecue sauce over the meat or, better yet, serve it on the side.
- Place all ingredients in a non-reactive bowl and whisk to mix. Taste for seasoning, adding more salt, if necessary.
- Combine the barbecue sauce, salsa, and vinegar in a non-reactive saucepan over medium heat, bring to a simmer, and let cook until thick and flavorful, 5 to 8 minutes. Season with salt and pepper. The sauce can be served hot or at room temperature and may be refrigerated, covered, for up to 48 hours. Bring to room temperature before serving.
COFFEE WALNUT MILLIONAIRE'S SHORTBREAD
Combine millionaire's shortbread with classic coffee and walnut flavours in this delicious bake. It's the perfect partner to a cup of tea for elevenses, or for a special occasion like Mother's Day
Provided by Esther Clark
Categories Afternoon tea, Dessert, Treat
Time 1h20m
Yield Serves 18
Number Of Ingredients 13
Steps:
- Heat the oven to 180C/160C fan/ gas 4. Butter and line the base and sides of a rectangular 20 x 30cm tin with baking parchment.
- To make the base, blitz the walnuts in a food processor until finely chopped. Add the flour, sugar, butter and ½ tsp salt and blitz until the mixture is combined. Tip onto a work surface and bring together into a dough. Press the dough into the base of the tin and bake for 25 mins until lightly golden. Leave to cool.
- To make the caramel, mix the espresso powder in a small bowl with 1 tbsp boiling water to dissolve. Tip the sugar, condensed milk and espresso into a heavy-based saucepan. Bring to a simmer, stirring to dissolve the sugar. Once the sugar has dissolved, boil vigorously for 3 mins, whisking continuously until the colour has darkened slightly and the caramel has thickened. Leave to cool for 20 mins, then pour the caramel over the biscuit layer and chill in the fridge for 2 hrs.
- To make the topping, heat the dark chocolate and butter in a heatproof bowl in the microwave in 30 second bursts until evenly melted. Pour over the caramel layer. Melt the white chocolate in the same way and mix with the espresso powder. Swirl and drizzle the white chocolate over the dark chocolate layer. Scatter over the coffee beans and walnuts. Chill for a further 2 hrs or overnight to set before slicing into squares.
Nutrition Facts : Calories 482 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 39 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.3 milligram of sodium
MILLIONAIRE'S COFFEE RECIPE
The Millionaire's Coffee has six ounces of coffee and three different liqueurs mixed in to add a fantastic flavor to this cocktail.
Provided by Jennifer Peñas
Categories Drinks
Time 5m
Number Of Ingredients 6
Steps:
- Pour hot, freshly brewed coffee into a tall cocktail glass. Pour in the Irish cream, hazelnut and coffee liqueurs. Stir well. Top with whipped cream and sprinkle with ground cinnamon. Serve immediately.
Nutrition Facts : Calories 193 kcal, Carbohydrate 15 g, Fat 2 g, SaturatedFat 1 g, Sodium 5 mg, Sugar 19 g, ServingSize 1 serving
MILLIONAIRE'S COFFEE
This rich and decadent coffee drink will make you feel like a millionaire, regardless of your financial situation.
Categories drinks coffee drinks alcoholic beverage
Yield 1
Number Of Ingredients 3
Steps:
- Build in a heat-proof cup or mug. Fill with coffee.
MILLIONAIRE'S COFFEE RECIPE
The Best Millionaire's Coffee Recipe From CrystalMixer
Provided by Crystal Mixer
Categories Drink
Time 4m
Yield 1
Number Of Ingredients 4
Steps:
- Pour bailey's irish cream, frangelico and kahlua into an irish coffee cup and add coffee. Top with whipped cream and, optionally, allspice (cinnamon and nutmeg).
- Finally, just enjoy your drink!
Nutrition Facts : Calories 304
MILLIONAIRE'S COFFEE RECIPE
Make and share this Millionaire's Coffee Recipe recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Pour Bailey's Irish Cream, Frangelico and Kahlua into an Irish coffee cup and add coffee.
- Top with whipped cream and, optionally, allspice (cinnamon and nutmeg).
MILLIONAIRE'S SHORTBREAD
I love transforming a few simple components into one home-run dessert. Using store-bought candies and a few extra ingredients takes the guesswork out of making caramel, and a hint of coffee gives my millionaire's bars even more depth. These are guaranteed to give you all that you'd want in a gourmet bar cookie.
Provided by Dan Langan
Categories dessert
Time 4h30m
Yield 16 bars
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Grease an 8-inch-square baking pan and line it with parchment paper so that the parchment extends up all sides of the pan.
- To make the shortbread layer: In the bowl of a stand mixer fitted with the paddle, cream the butter, sugar and salt together on medium speed until a grainy paste forms, 1 to 2 minutes. Scrape the bowl and paddle. Add the egg yolk, vanilla and 1 teaspoon water and blend on medium until smooth, about 1 minute. Add the flour and mix on low until a crumbly dough forms; it will look dry and that's okay.
- Transfer the dough to the prepared pan, breaking up any large pieces to evenly scatter the dough over the bottom. Use your hand to press the dough as evenly as possible into the pan. If the dough sticks to your fingers, moisten your hand with cool water. Use a fork to prick the dough all over the surface.
- Bake the shortbread until firm to the touch and golden brown (the edges may be a bit darker than the center), 30 to 35 minutes. Cool the pan on a rack until just warm before topping with the caramel layer, about 30 minutes.
- To make the caramel layer: Stir the cream, vanilla, coffee and salt together in a medium pot, preferably nonstick. Add the butter and caramels and melt over low heat, stirring continuously with a rubber spatula, until smooth, about 5 minutes; reduce the heat if the caramel begins bubbling. Immediately pour the caramel over the warm shortbread and smooth the top. The caramel will smooth and level as it cools. Allow to cool for about 2 hours before adding the final ganache layer.
- To make the chocolate layer: Combine the chocolate chips, cream and instant coffee if using in a small microwave-safe bowl and microwave for 15 seconds. Stir about 5 seconds and continue heating in 15-second increments until smooth, 30 to 45 seconds total. Don't overcook the mixture; if small bits of chocolate remain just gently stir until they melt.
- Pour the chocolate ganache over the cooled caramel layer and smooth to the edges. Allow to set until firm, about 1 hour at room temperature or 30 minutes refrigerated.
- Use the overhanging parchment to lift the bars out. Slice into 16 squares and lightly sprinkle with flaky salt if using. The bars will keep in an airtight container at room temperature for up to 3 days.
TOFFEE MILLIONAIRES
Take our Classic Shortbread to the next level by covering it in melted chocolate-toffee bars and sprinkling shards of candy on top.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 6 square
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees, with rack in upper third. Sift flour and salt into a bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add sugar; beat until pale and fluffy, about 2 minutes.
- Reduce speed to low. Add flour mixture all at once; mix until just combined.
- Using plastic wrap, press dough into a buttered 8-inch square pan. With plastic on dough, refrigerate 45 minutes.
- Prick all over with a wooden skewer. Bake until golden brown and center is firm, 70 to 75 minutes. Transfer to a wire rack; let cool 10 minutes.
- Put finely chopped chocolate-covered toffee bars and heavy cream into a saucepan. Cook, stirring constantly, over medium-low heat until smooth. Pour over shortbread in pan; sprinkle with about coarsely crushed chocolate-covered toffee bar. Let cool completely. Cut into 2-inch squares.
MILLIONAIRES
Incredibly $RICH$ delicious candies :O) that are sooooo easy you would never know it by their taste. They are so awesome that everyone will think you slaved all day making them!
Provided by Karen..
Categories Candy
Time 40m
Yield 42 candies
Number Of Ingredients 5
Steps:
- In a saucepan, melt caramels in milk over low heat.
- Remove from heat and stir in pecans until well combined.
- Drop by teaspoonfuls onto buttered waxed paper.
- Chill until firm.
- Melt chocolate chips and shortening or wax in a heavy saucepan, double boiler or in microwave.
- Remove from heat.
- Dip chilled candy into chocolate, covering completely.
- Return to waxed paper and chill.
Nutrition Facts : Calories 114.2, Fat 7.3, SaturatedFat 2.1, Cholesterol 0.8, Sodium 24.6, Carbohydrate 13.2, Fiber 1, Sugar 10.8, Protein 1.3
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