CHILE-COFFEE BBQ SAUCE
Provided by Food Network Kitchen
Time 1h
Yield Makes 1 quart
Number Of Ingredients 13
Steps:
- Split, stem, and seed the chiles. Toast the chiles in a dry skillet over medium-high heat, turning and flattening with a spatula, until fragrant, about 3 minutes. Put the chiles in a heatproof bowl, cover with very hot water, and set aside until soft, about 30 minutes. Drain, reserve soaking liquid, chop chiles roughly, and set aside.
- While the chiles soak, char the onion and garlic in the same dry skillet over medium heat until the onion blackens slightly and garlic softens in the skin, about 8 minutes. Cool, squeeze the garlic out of the skin, and put in a blender with chiles and onion. Puree to a paste, adding soaking liquid as needed (about 3/4 cup) to help the mixture break down.
- Heat the oil in the skillet over medium-high heat. Add the chile mixture and cook, stirring, until thick and fragrant, about 4 minutes. Add the tomato puree, coffee, sugar, 1 tablespoon salt, oregano, cloves, and cumin. Adjust the heat to maintain a gentle simmer and cook, stirring occasionally, until slightly thickened, about 15 minutes.
- Stir in vinegar and season with salt to taste.
BLACK COFFEE BARBECUE SAUCE
It's great to know folks like this sauce so much! I wish I could take credit for it but it was adopted after the original member left. Thank you, all, just the same. I have made the recipe with regular brewed coffee but highly recommend the espresso. In a pinch use strong instant if you have nothing else. The acid of the coffee balances the sweetness of the other ingredients.
Provided by Queen Dragon Mom
Categories Lactose Free
Time 30m
Yield 1 1/2 cups
Number Of Ingredients 11
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.
Nutrition Facts : Calories 772, Fat 3.9, SaturatedFat 0.5, Sodium 2241.9, Carbohydrate 189.6, Fiber 6.4, Sugar 164.3, Protein 7
COFFEE SAUCE
Do you love coffee? I love coffee? Coffee, Coffee, Coffee! Ok, you get the point. I've loved the taste of coffee since I was a child, and coffee ice cream is still my favorite flavor. So, when I saw this recipe, my heart skipped a beat. To be poured on both hot and cold desserts. Enjoy, I know I will.
Provided by Mary Beam
Categories Other Sauces
Time 35m
Number Of Ingredients 7
Steps:
- 1. Using a whisk, carefully whip together the butter, egg yolk and sugar in a bowl until you have a fluffy cream. Then incorporate the starch and coffee. Continue mixing until uniform.
- 2. Add the cream, stirring delicately, and incorporate the milk by pouring in a little at a time while stirring. Pour the mixture into a small saucepan and place it over medium heat.
- 3. Continue to stir the cream until it becomes slightly more dense and velvety. Remove from the heat just before it begins to boil.
- 4. Let the sauce cool and serve cold, poured onto puddings or icecream.
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 BARBECUE SAUCE
Grill up some chicken, pork chops, or ribs and baste on this tangy, coffee flavored barbecue sauce. I have not tried this yet. I'd approach that 1/2 cup of Worcestershire sauce with some caution. Maybe start with less and add as desired.
Provided by Annacia
Categories Sauces
Time 10m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients in a large saucepan and simmer for 5 minutes.
- Baste onto your meat while it's on the grill.
- Refrigerate extra sauce.
COFFEE BARBECUE SAUCE
Brewed coffee and instant coffee granules add rich color and depth to this sweet-and-sour sauce. It's wonderful spooned over grilled chicken or pork chops. -Julia Bushree, Georgetown, Texas
Provided by Taste of Home
Time 1h5m
Yield 4-1/2 cups.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 55 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 321mg sodium, Carbohydrate 12g carbohydrate (12g sugars, Fiber 0 fiber), Protein 0 protein.
COFFEE BARBECUE SAUCE
An easy to make tasty barbecue sauce made with cold coffee. It keeps well for a long time in a glass jar in refrigerator. Use as a sauce for precooked chicken wings or ribs in the oven. Or cook raw wings as directed below. Sauce can also be used for pork chops or spareribs or any recipe calling for barbecue sauce. Easy to make with readily available ingredients. A good way to use up leftover coffee. Time given is to make the sauce only and the yield is an estimate.
Provided by foodtvfan
Categories Sauces
Time 15m
Yield 4 cups
Number Of Ingredients 7
Steps:
- Place all sauce ingredients in a saucepan.
- Bring to a full boil; reduce heat to simmer and cook for 5 to 10 minutes, stirring occasionally.
- TO COOK RAW CHICKEN WINGS:.
- Pour sauce over raw wings.
- Bake for 1 or 2 hours at 350 degrees Fahrenheit until done, basting occasionally.
Nutrition Facts : Calories 402.7, Fat 23.2, SaturatedFat 14.6, Cholesterol 61, Sodium 1183.9, Carbohydrate 51.5, Fiber 0.3, Sugar 44.4, Protein 1.5
COFFEE BARBECUE SAUCE
This keeps well in the refrigerator (up to 3 months) so you always have some red sauce to put on grilled chicken, beef, or pork for easy weeknight dinners.
Provided by xvc
Yield 48
Number Of Ingredients 7
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.
Nutrition Facts : Calories 17.6 calories, Carbohydrate 3.2 g, Fat 0.6 g, Protein 0.1 g, SaturatedFat 0.1 g, Sodium 91 mg, Sugar 2.9 g
COFFEE CUSTARD SAUCE
Categories Sauce Milk/Cream Egg Dessert Summer Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 5
Steps:
- Beat yolks and sugar in medium bowl until thick and light yellow, about 2 minutes. Bring cream to simmer in heavy medium saucepan. Gradually whisk hot cream into yolk mixture. Return mixture to same saucepan. Stir over medium-low heat until sauce thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Strain mixture into clean medium bowl. Add coffee powder; stir until dissolved. Stir in ground espresso beans. Refrigerate until cold, whisking occasionally, about 1 hour. (Sauce can be prepared 1 day ahead. Cover and keep refrigerated.)
BLACK COFFEE BARBECUE SAUCE
Provided by Food Network
Yield 1 1/2 cups
Number Of Ingredients 12
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.;
TOFFEE SAUCE
Few things are as irresistible as a gloriously golden toffee sauce. Ludicrously moreish and rich with a deep caramel flavour, this simple yet versatile sauce is a real crowd-pleasing treat.
Provided by Simon Wood
Categories Desserts
Yield Serves 4 (makes about 500ml)
Number Of Ingredients 4
Steps:
- Place the cream, sugar and butter in a saucepan over a medium heat and let the sugar dissolve completely. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.
- Resist the temptation to stir the mixture so you avoid the sugar splashing up the sides of the pan (this will result in a grainy sauce). Instead, hold the pan and gently swirl the sauce in a circular motion. Be patient, and once everything has dissolved increase the temperature to medium-high. Avoid stirring until the sauce begins to turn a darker colour, using the swirling motion to move the sauce around the pan.
- As the sauce bubbles up it will turn browner. Now is the time to stir to prevent burning. This is very hot so please avoid the temptation to dip your finger in and have a taste!
- Lay the vanilla pod flat on a chopping board, if using. Use a sharp knife to slice the pod lengthways down the middle, creating two long halves. To collect the seeds, scrape the back of the knife down the inside length of each half.
- Continue stirring gently until the sauce has thickened enough to coat the back of a spoon and turned a dark brown colour. Remove it from the heat and stir in the vanilla seeds or extract. Store the sauce in the fridge until ready to use.
COFFEE BBQ SAUCE
Coffee is the secret ingredient to this homemade barbecue sauce, which can be used as a marinade or finishing sauce for grilled or baked pork, beef, or chicken.
Provided by Peggy Trowbridge Filippone
Categories Sauce
Time 30m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 78 kcal, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 254 mg, Sugar 13 g, Fat 1 g, ServingSize 3 cups (12 servings), UnsaturatedFat 0 g
COFFEE-CARAMEL SAUCE
Categories Sauce Coffee Milk/Cream Dairy Dessert Christmas Vegetarian Quick & Easy Edible Gift Bon Appétit Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 3/4 cups (enough for two 8-ounce jars)
Number Of Ingredients 6
Steps:
- Stir 2 tablespoons water and 4 teaspoons coffee powder in small bowl until coffee powder dissolves. Stir remaining 6 tablespoons water and 1 1/3 cups sugar in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with pastry brush dipped into water and swirling pan, about 8 minutes. Remove saucepan from heat. Add whipping cream, butter and coffee mixture (mixture will bubble vigorously). Return to heat and bring to boil, whisking constantly until smooth. Whisk in salt. Divide sauce between two 8-ounce canning jars; seal jars tightly with lids. (Sauce can be prepared 2 weeks ahead; refrigerate. Rewarm over medium-low heat, stirring constantly.)
CREAMY COFFEE SAUCE
A beautiful yummy sauce that goes so well over brownies, ice cream, angel food cake or pound cake! Use in between layers in a trifle. From the Folgers folks.
Provided by Sharon123
Categories Sauces
Time 20m
Yield 2 1/2 cups
Number Of Ingredients 5
Steps:
- In a medium-sized, heavy saucepan, scald together the cream and coffee.
- Beat the egg yolks with the sugar for 8-10 minutes with the electric mixer until mixture is very thick and lemony-colored.
- Gradually beat in the warm coffee mixture.
- Return to the pan and cook over low heat, stirring, until mixture boils and thickens.
- Stir the vanilla.
- Cool, cover, and chill until very cold. Enjoy spooned over a brownie, plain angel food cake, or pound cake for delicious desserts.
- Makes about 2-1/2 cups.
COFFEE SAUCE
Provided by Amanda Hesser
Categories sauces and gravies, dessert
Time 20m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Put the coffee beans, cardamom and cinnamon in a small saucepan and place over low heat. Shake the pan and lightly toast the coffee beans and spices, about 10 minutes. Add the molasses and cook until it bubbles intensely and thickly coats the beans. Pour in the white wine and chicken broth and bring to a simmer. Reduce by one-third. Strain the sauce into another saucepan, then whisk in the espresso, sour cream and butter. Cook for a minute or two. (Don't let it boil.) Season to taste with salt and pepper. When ready to serve, reheat gently and, if you have one, buzz it with an immersion blender to make it frothy.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 9 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 108 milligrams, Sugar 8 grams, TransFat 0 grams
COFFEE SAUCE
Coffee, mmmmmm. Very good with ice cream or on baked things. The chill time is included in the prep time.
Provided by CoffeeMom
Categories Sauces
Time 13h
Yield 3 1/2 cups
Number Of Ingredients 6
Steps:
- Put coffee in a pan with 4 Tbsp of the granulated sugar and the lemon juice and bring to a boil.
- Simmer very briskly until reduced by half.
- Chill.
- Mix arrowroot with 3 Tbsp of the cold coffee mixture.
- When quite smooth, stir in the rest of the coffee mixture and half the heavy cream.
- Stir over low heat until it come to a boil and then add the rest of the granulated sugar.
- Simmer about 10 minutes.
- Chill slightly.
- Whip the remaining cream.
- When it begins to thicken, add the confectioners sugar and continue beating until stiff.
- Mix slowly into the coffee sauce.
- Serve.
Nutrition Facts : Calories 287.1, Fat 18.9, SaturatedFat 11.8, Cholesterol 69.9, Sodium 23.6, Carbohydrate 29.4, Fiber 0.2, Sugar 23.9, Protein 1.3
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