ESPRESSO BARBECUE SAUCE
Aaron Franklin, the acclaimed owner of Franklin Barbecue in Austin, won a 2015 James Beard Award for Best Chef: Southwest, unprecedented for a barbecue pitmaster.
Provided by Adapted from "
Yield 16
Number Of Ingredients 9
Steps:
- 1 Combine the ketchup, both vinegars, the dark soy sauce, garlic and onion powders and brown sugar in a medium saucepan over medium heat
- 2 Cook, stirring occasionally, for 20 minutes, to form a sauce that's relatively thick and almost plum-colored
- 3 Remove the sauce from the heat and stir in the espresso
- 4 If using, add the brisket drippings (about a tablespoon, or to taste)
- 5 Let cool before serving or storing
Nutrition Facts : Calories 45 calories, Fat 0 g, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 10 g
CHOCOLATE ESPRESSO SAUCE
Provided by Ruth Cousineau
Categories Condiment/Spread Sauce Coffee Chocolate Dessert Valentine's Day Birthday Shower Party Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3/4 cup
Number Of Ingredients 5
Steps:
- Combine espresso powder, 1/3 cup water, and corn syrup in a small heavy saucepan, and bring it to a boil, stirring.
- Remove from heat and stir in vanilla and chocolate, stirring until chocolate is melted and sauce is smooth.
MICHAEL CHIARELLO'S BABYBACK RIBS WITH ESPRESSO BARBECUE SAUCE
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 2h50m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F.
- Cut each rack of ribs in half along the bone so they can be easily stacked. Lay them out on the parchment paper in which they were wrapped for easy cleanup.
- Salt and pepper liberally on both sides and pat spices into the meat. Make sure to over season the ribs, because part of the rub will inevitably come off in the pan. On a cookie sheet lined with aluminum foil, stack the ribs close together, about 3 layers high. Place in the oven for 2 hours, shifting the bottom layer of ribs to the top every 30 minutes until they are tender and almost falling off the bone.
- One half hour before serving, transfer ribs to a preheated grill (if using coals, make sure they have burnt down to an ember). Brush ribs with Espresso Sauce and close grill. Continue to turn and brush the ribs with sauce every 10 minutes, about 3 more times.
- Fresh ground black pepper
- Mash garlic with the side of a knife and then mince finely to release oils.
- Add olive oil to a preheated saute pan. Add the garlic and saute until it gets light brown, about 1 minute. Add cider vinegar, soy sauce, ketchup, and honey and stir well. Add a pinch of grey salt, then whisk in the coffee. Add freshly ground black pepper, to taste. Bring to a simmer and simmer for 10 minutes.
- Let cool and store in refrigerator for up to 2 weeks.
CHIPOTLE ESPRESSO BARBECUE SAUCE
Chipotle Espresso barbecue sauce is a perfect lip smacking mopping and finishing sauce for your BBQ ribs or burgers.
Provided by Christopher T.
Categories Sauces
Number Of Ingredients 14
Steps:
- Heat oil in a medium sauce pan, add the onions and sauté until soft and translucent. Add chipotle and continue to sauté for another minute or so until well incorporated and fragrant.
- Add all remaining ingredients stir and bring to a boil, reduce to a simmer and cover until slightly reduced and thickened.
- Use immediately or store in clean sterile jars and refrigerate, will keep for 2 or more weeks
Nutrition Facts : ServingSize 2 tbsp, Calories 106 kcal, Carbohydrate 21 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Sodium 334 mg, Fiber 1 g, Sugar 11 g
SMOKY ESPRESSO BBQ SAUCE
Provided by Matt Bray
Number Of Ingredients 8
Steps:
- Add all ingredients to a glass bowl and stir to combine.
- Use immediately. Or for best flavor, cover the bbq sauce and place in the refrigerator overnight to allow the flavors to meld.
CHILI-RUBBED BABY BACK RIBS WITH ESPRESSO BARBECUE SAUCE
Categories Beer Coffee Bake Backyard BBQ Pork Rib Spice Summer Grill Grill/Barbecue Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Whisk chili powder, paprika, cumin, salt, and pepper in small bowl to blend. Rub spice mixture all over ribs. Place ribs in heavy large roasting pan.
- Boil beer in medium saucepan until reduced to 1 cup, about 5 minutes. Pour beer around ribs. Cover pan tightly with foil. Bake ribs until fork-tender, about 1 hour 30 minutes.
- Combine barbecue sauce, 1/2 cup water, brown sugar, and espresso powder in heavy medium saucepan. Simmer until flavors blend and sauce thickens slightly, stirring occasionally, about 10 minutes. (Ribs and barbecue sauce can be prepared 1 day ahead. Cool slightly, then cover separately and refrigerate.)
- Prepare barbecue (medium heat). Brush ribs with some barbecue sauce. Grill ribs just until heated through, about 3 minutes per side. Transfer ribs to platter. Bring remaining sauce to simmer. Brush ribs with more barbecue sauce. Serve ribs, passing remaining barbecue sauce separately.
PULLED PORK TAMALES
People in the Mississippi Delta are very serious about their tamales, which were introduced to the region decades ago by Mexican migrant workers. Big or small, hot or mild, steamed or stewed every version is delicious. For the sauce the Espresso adds a jolt of rich taste to this unusual barbecue sauce, which works well with pork, beef and poultry, complementing and rounding out the flavor of the meat.
Provided by Olha7397
Categories Meat
Time 4h30m
Yield 6-8 serving(s)
Number Of Ingredients 30
Steps:
- In a food processor, combine the onion, ketchup, honey, vinegar, Worcestershire sauce, chile powder, garlic and 2 tablespoons each of salt and pepper and pulse until smooth. Transfer the paste to a large re-sealable plastic bag. Add the pork roast, turning to coat it with the paste; seal the bag and refrigerate for at least 8 hours or overnight.
- Preheat the oven to 325°F Set the pork in an enameled casserole and cover with the paste. Add 1 cup of water and bring to a simmer. Cover the casserole and roast the meat in the oven for 3 1/2 hours, or until meltingly tender; turn the roast occasionally and add more water if it is looking dry. Transfer the pork to a cutting board and let cool. Remove the strings and pull the meat into thick shreds. Transfer to a bowl and toss with 1/2 cup of the Espresso Barbecue Sauce.
- FOR THE MASA HARINA: Put the masa harina in a large bowl. Add 1 1/2 cups of hot water in a thin stream and beat at low speed until a dough forms. Continue beating the dough at medium low speed until it is cool, about 5 minutes. Add the shortening, 1 tablespoon at a time, beating well after each addition. Beat in the baking powder and 2 teaspoons of salt. Scrape the dough into a large bowl and fold in 2 1/2 cups of the shredded pork.
- Arrange the corn husks on a large work surface. Scoop about 1/4 cup of the tamale filling into the center of each husk. Fold the ends of the husks over the filling, then roll the husks up to enclose the filling completely. Alternatively, wrap 1/4 cup of tamale filling in a rectangle of foil, forming an oval shape, and twist the ends securely. Place the tamales, seam side down, in a large steamer basket, in several layers if necessary.
- Steam the tamales until the filling is firm, about 20 minutes. Serve the tamales piping hot, with the remaining barbecue sauce on the side. Serves 6 to 8.
- NOTE: Masa harina, a flour made from corn that has been treated with lime is used to make tortillas and tamales. It is available at most supermarkets.
- MAKE AHEAD: The tamales can be prepared through Step 4 and frozen for up to 1 month in a sturdy plastic bag.
- BEER: These tamales are best suited to a full flavored beer. Try the Brooklyn Brown Ale from Brooklyn Brewery or the Red Ale from Abita Brewery in Louisiana.
- FOR THE ESPRESSO BARBECUE SAUCE: Combine One large onion, garlic, brown sugar, vinegar, ketchup,espresso coffee, molasses, mustard, chile powder, Worcestershire sauce, cumin, salt and pepper, in a medium saucepan and simmer them over moderately low heat, stirring occasionally, until the sauce has reduced by about half, approximately 45 minutes. Let cool completely, strain, then puree in a blender until smooth.
- Serve the sauce right away or cover and refrigerate until ready to use.
- MAKE AHEAD: The Espresso Barbecue Sauce can be refrigerated in a jar for up to 3 months.
- Food & Wine Magazine's Cookbook.
CHILI-RUBBED BABY BACK RIBS WITH ESPRESSO BARBECUE SAUCE
I got this recipe from Bon Appetit some years ago. It does make up alot of sauce....but any leftovers can be used for another use. As for the taste, well they makes for succulent, fall off the bone ribs.
Provided by Abby Girl
Categories Pork
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F Whisk chili powder, paprika, cumin, salt, and pepper in small bowl to blend. Rub spice mixture all over ribs. Place ribs in heavy large roasting pan.
- Boil beer in medium saucepan until reduced to 1 cup, about 5 minutes. Pour beer around ribs. Cover pan tightly with foil. Bake ribs until fork-tender, about 1 hour 30 minutes.
- Combine barbecue sauce, 1/2 cup water, brown sugar, and espresso powder in heavy medium saucepan. Simmer until flavors blend and sauce thickens slightly, stirring occasionally, about 10 minutes. (Ribs and barbecue sauce can be prepared 1 day ahead. Cool slightly, then cover separately and refrigerate.).
- Prepare barbecue (medium heat). Brush ribs with some barbecue sauce. Grill ribs just until heated through, about 3 minutes per side. Transfer ribs to platter. Bring remaining sauce to simmer. Brush ribs with more barbecue sauce. Serve ribs, passing remaining barbecue sauce separately.
ESPRESSO BARBECUE SAUCE
Use this sauce with BBQ Titans' Brisket. ShareTweetPin16 Shares
Provided by Steven Raichlen
Number Of Ingredients 1
Steps:
- Step 1: Place the ketchup, vinegars, soy sauce, garlic and onion powders, brown sugar, and brisket drippings in a heavy saucepan. Gradually bring to a boil over medium-high heat. Reduce the heat and simmer the sauce, uncovered, until thick and richly flavored, 10 minutes, whisking often. ShareTweetPin16 Shares Step 2: Remove the pan from the heat and whisk in the espresso. Use right away or transfer to clean jars, cover, cool to room temperature, and refrigerate. The sauce will keep for several weeks. ShareTweetPin16 Shares
ESPRESSO CHIPOTLE BARBECUE SAUCE
Espresso Chipotle Barbecue Sauce - a hit of coffee from the espresso and a hit of heat from the chipotle gives this sweet barbecue sauce an edge.
Provided by Mike Vrobel
Categories Condiment
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- Whisk all the ingredients until completely smooth. It's ready to use right away, but tastes better if it is refrigerated overnight to let the flavors mingle.The sauce will last for up to two months in the refrigerator.
ESPRESSO BARBECUE SAUCE
There's something outrageous about brewing a sauce from a beverage you usually associate with breakfast. Here, you'll be able to sense the coffee without actually tasting it. ShareTweetPin2 Shares
Provided by Steven Raichlen
Number Of Ingredients 1
Steps:
- Step 1: Combine the espresso, ketchup, cream, honey, mustard, brown sugar, vinegar, Worcestershire sauce, and Tabasco sauce with 3 tablespoons of water in a large heavy nonreactive saucepan. Gradually bring to a boil over medium-high heat. ShareTweetPin2 Shares Step 2: Reduce the heat to medium and let the sauce simmer gently until thick and richly flavored, 6 to 10 minutes. Taste for seasoning, adding more brown sugar, vinegar, and/or Tabasco sauce as necessary and season with salt and pepper to taste. If necessary, add a little more water to thin and mellow the sauce. The sauce can be served hot or at room temperature and may be refrigerated, covered, for up to 1 week. Bring it to room temperature and stir to recombine before serving. ShareTweetPin2 Shares
ESPRESSO BARBECUE SAUCE
Just recently found this recipe and it is wonderfully delicious. Goes great with pork ribs. Haven't tried it with anything else yet.
Provided by Melissa Turner
Categories Other Sauces
Time 15m
Number Of Ingredients 9
Steps:
- 1. Mash garlic with the side of a knife and then mince finely
- 2. Add olive oil to a preheated saute pan. Add the garlic and saute until it gets light brown, about 1 minute. Add cider vinegar, soy sauce, ketchup, and honey and stir well. Add a pinch of sea salt, then whisk in the coffee. Add freshly ground black pepper, to taste. Bring to a simmer and simmer for 10 minutes
- 3. Let cool and store in refrigerator for up to 2 weeks
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