Ancho Coffee Rub Food

COFFEE-CHILE DRY RUB

Steps:

• In a small bowl, mix all the ingredients thoroughly, massaging the mixture with your fingers to break down the dark brown sugar into fine crystals.
• Liberally sprinkle a thin layer of the rub onto the steak, then pat it in with your fingers so it adheres.

COFFEE-CRUSTED PORK TENDERLOIN

Steps:

• Heat the oven to 400° F.
• Combine the espresso powder, brown sugar, sweet paprika, smoked paprika, salt, and pepper in a small bowl. Rub the mixture over the pork until the surface is entirely coated. Drizzle pork with 1 tablespoon of the olive oil. Set aside at room temperature for 10 minutes.
• Add the remaining olive oil and butter to a large, oven-safe skillet over medium-high heat. When skillet is hot, add the pork and cook, turning as needed, until browned on all sides, about 8 minutes.
• Transfer skillet to oven and roast pork until a thermometer inserted into the thickest part of the tenderloin reads 145° F, about 15 minutes. Remove from oven and let rest, covered, for 10 minutes.
• To serve, slice tenderloin into rounds and drizzle with pan juices.

ANCHO CHILE RUB

Steps:

• Mix thoroughly.
• To use: coat meat liberally with rub and wrap with plastic wrap for up to 12 hours in the refrigerator.
• Bring meat to room temp before cooking.
• Enough rub here for 3-5 pounds meat.

COFFEE RUBBED RIB-EYE

Steps:

• Combine all spices in a bowl.
• Preheat oven to 425 degrees F.
• Preheat a cast iron pan over high heat. Brush each side of the steak with oil and then season each side liberally with salt and pepper. Rub 2 tablespoons of the coffee rub onto 1 side of each steak. Cook the steak, rub side down until golden brown, about 3 to 4 minutes. Flip the steak over, cook for 2 minutes and then transfer to a baking sheet and cook in the oven to medium-rare doneness, about 8 to 10 minutes. Remove and let rest 5 minutes before slicing.

SLOW GRILLED ANCHO RUBBED PORK

Steps:

• For the spice rub: Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch. Put the chiles in spice grinder and pulse to a powder. Add the remaining ingredients and buzz again to combine. (Reserve some to sprinkle on the corn.)
• For the pork: Rub the spice mix into the pork and set aside for 1 hour while you prepare the grill. (You can marinate the pork longer under refrigeration, just make sure to bring it to room temperature before cooking it.) Light the coals in a barbecue grill with a cover. When the coals are hot, push them to 1 side of the grill. Rub the pork with some olive oil and season it liberally with salt. Put the pork on the grill away from the coals and place a drip pan underneath the meat. Close the cover and cook, maintaining a medium low temperature, for about 4 to 6 hours, or until the meat shreds easily. Turn the meat occasionally and baste with the drippings.
• For the drizzling sauce: Combine all ingredients in a blender and puree until smooth; taste and season with salt and pepper. Drizzle over the shredded pork.

SHORT RIBS BRAISED IN COFFEE ANCHO CHILE SAUCE

Steps:

• Preheat oven to 350°F.
• Soak ancho chiles in boiling-hot water until softened, about 20 minutes, then drain in a colander set over a bowl. Taste soaking liquid: It will be a little bitter, but if unpleasantly so, discard it; otherwise, reserve for braising. Transfer ancho chiles to a blender and purée with onion, garlic, chipotles with sauce, maple syrup, lime juice, and 1 teaspoon salt.
• Pat ribs dry and sprinkle with pepper and remaining 2 teaspoons salt. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown ribs in 3 batches, turning occasionally, about 5 minutes per batch. Transfer as browned to a roasting pan just large enough to hold ribs in 1 layer.
• Carefully add chile purée to fat remaining in skillet (use caution, since it will splatter and steam) and cook over moderately low heat, stirring frequently, 5 minutes. Add reserved chile soaking liquid (or 1 1/2 cups water) and coffee and bring to a boil, then pour over ribs (liquid should come about halfway up sides of meat).
• Cover roasting pan tightly with foil and braise ribs in middle of oven until very tender, 3 to 3 1/2 hours. Skim fat from pan juices and serve with ribs.

CHILE-COFFEE RUB

Steps:

• In a small airtight container, combine chile powder, espresso powder, sugar, cinnamon, and pepper. Cover and shake well to combine. Store at room temperature, up to 1 month.
• To use, heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Rub 1/4 cup mixture on both sides of a 2-pound flank steak; season with coarse salt. Grill about 7 minutes per side for medium-rare, flipping once.