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
KONA COFFEE BARBEUCE SAUCE
I found this recipe online using Kona coffee and posted by Jen93940. I haven't made it yet but am posting it for ZWT7. Times and servings are guesstimates.
Provided by lazyme
Categories Sauces
Time 2h20m
Yield 2 cups
Number Of Ingredients 11
Steps:
- Combine all ingredients in saucepan and bring to boil.
- Reduce heat to simmer, and reduce by 1/2.
- Using stick blender, blend until smooth.
- Cool and use as needed.
Nutrition Facts : Calories 1110.3, Fat 2.6, SaturatedFat 0.4, Sodium 4371.1, Carbohydrate 278.6, Fiber 5.3, Sugar 248.4, Protein 7.7
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
KEAWE GRILLED BABY BACK RIBS WITH KONA COFFEE BBQ GRILLING AND DIPPING SAUCE
Provided by Food Network
Categories main-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- Grind the Paniolo spice together with the coffee and salt (or the coffee with paprika, cumin, salt and pepper). Rub spice mixture over all the ribs. Place ribs in a heavy roasting pan and cook uncovered for 12 minutes, drain off excess fat.
- Lower the oven temperature to 375 degrees F.
- Mix together water and Worcestershire sauce and pour around ribs. Cover pan tightly with foil and bake until tender, about 1 hour 45 minutes. Ribs may be prepared to this point a few days in advance.
- To prepare barbecue, light the Keawe wood and allow it to burn until coals are medium hot and spread out. Cook ribs 3 minutes on each side and dip or brush ribs in the sauce and cook slowly for another 5 to 6 minutes. Be careful not to burn the ribs.
- Warm a little Kona Coffee BBQ sauce to serve on the side. Serve with grilled corn and campfire potato salad or your favorite sides.
KONA COFFEE BBQ SHRIMP AND COCONUT GRITS
ASSEMBLY: 1) Place a scoop of grits in a small shallow bowl and top with shrimp mixture. 2) Garnish with green onions.
Provided by Food Network
Time 1h20m
Yield 6-8 servings
Number Of Ingredients 14
Steps:
- ASSEMBLY:
- 1) Place a scoop of grits in a small shallow bowl and top with shrimp mixture.
- 2) Garnish with green onions.
- 1) For bacon - Chop bacon into 1/4? strips and fry until almost crispy in a large stock pot.
- 2) Add diced red & green bell pepper, diced onion, and minced garlic and cook until softened about 8-10 minutes.
- 3) Stir in Cajun seasoning and paprika and cook until fragrant - about 2 minutes.
- 4) Add Kona BBQ sauce and chicken stock and cook until flavors come together - about 5 minutes.
- 5) Stir in shrimp and cook until bright pink about 7-8 minutes. Remove from heat and stir in pineapple chunks and lemon juice.
- 6) For Grits - Add water and chicken stock to a medium saucepan and bring to a boil over high heat.
- 7) Stir in 1 cup of grits and cook according to package directions.
- 8) When grits are finished cooking, remove from heat and stir in cream, coconut, smoked Gouda, and butter.
- 9) Add salt and pepper to taste.
- Yield: 8 servings
- Coconut Grits:
- Water 2 cups
- Chicken Stock 3 cups
- Shredded Unsweetened Coconut 1/2 cup
- Heavy Cream 1/2 cup
- Quick Grits 1 cup
- Butter 4 tablespoons
- Shredded Smoked Gouda 1 cup
- Salt and Black Pepper To taste
- 1) For Grits - Add water and chicken stock to a medium saucepan and bring to a boil over high heat.
- 2) Stir in 1 cup of grits and cook according to package directions.
- 3) When grits are finished cooking, remove from heat and stir in cream, coconut, smoked gouda, and butter.
- 4) Add salt and pepper to taste.
- Yield: 8 servings
- Yield: 6-8 servings
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Active Time: 10 minutes
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