I admit I’m a coffee fiend–I used to joke that if I didn’t have water available, I’d just snort the grounds (caffeine cocaine ). Haven’t said that, what about using coffee as something to consume outside of brewing?
of course, tiramisu
chocolate-covered espresso beans
coffee ice cream–I prefer Whole Foods 360 brand, which includes frozen coffee “shards?”
I think I’ve seen recipes on Food Network where they use coffee grounds as part of rub, I believe ribs
Equal volumes Lawry’s seasoned salt, granulated sugar, and coffee grounds. Rub on meat; cook; enjoy.
Coffee jelly; make unflavored gelatin according to the instructions, but using brewed coffee instead of plain water; I would then make a sweetened milk gelatin in a smaller amount, layered and allowed to set on top of the coffee jelly after IT has set.
I remember back when “mocha” meant coffee flavor, not choco-coffee flavor, and many desserts with “mocha” in the name were actually made using coffee buttercream. I loved it! You never see that around anymore.
Not specifically, but one of the upscale delis around here often has thick steaks marinated in what’s billed as a “coffee marinade”. I don’t know what the recipe is but it’s not a dry rub and I doubt they use coffee grounds – it’s a thick marinade with a strong coffee flavour. Can’t remember if they use it on rib steak or striploin, but it really does make a beautiful steak on the grill! I’m sure a bit of Googling will turn up numerous coffee marinade recipes for steak.
I didn’t see it upthread, but adding a bit of powdered espresso to chocolate desserts often deepens the chocolate flavors, because there’s a whole lot of overlap between chocolate and coffee.
From what I can tell, it works spectacularly. My wife’s chocolate cakes are much improved once she picked up on that little trick.
Chocolate covered coffee beans are a thing. Get a sugar rush and a caffeine rush!
ETA: Dammit, I thought I scanned the whole thread, but I went and missed this mention in the OP! I hate when other people fail to properly read the OP, but I am apparently just as guilty. Well, I blame it on the lack of coffee yet this morning
I’m always looking for new BBQ tips and tricks. so I find your rub interesting. Do you use actual ground up coffee beans, or instant coffee granules? It seems like actual grounds would add an unpleasant gritty texture. Maybe the cooking process softens the grounds up.
Ditto for this idea.
And this! Almost missed this one. I’m going to have to start saving the little bit of coffee left in the pot every morning.
My brother has been using coffee in his steak rubs for about fifteen, twenty years now. He just uses finely ground coffee. It really works nicely. I’ve never noticed any grittiness. I know some recipes have you use instant espresso powder, but ground coffee works fine enough for me. I definitely recommend trying it.
). Haven’t said that, what about using coffee as something to consume outside of brewing?
).