Mocha Chicken Food

DAVE'S MOCHA CHICKEN

Steps:

• In a medium, nonreactive container, mix the soy sauce, brown sugar, sherry, coffee, and 2 tablespoons olive oil. Place chicken legs in the mixture. Cover, and marinate in the refrigerator 3 to 4 hours.
• Remove chicken from the marinade mixture, and set aside. Transfer the marinade to a medium saucepan, and bring to a boil.
• Heat remaining olive oil in a medium skillet over medium-high heat. Season chicken with pepper, and brown on all sides in the skillet. Pour the hot marinade mixture into the skillet. Reduce heat, and simmer 30 minutes, or until chicken is no longer pink and juices run clear. Cool slightly before serving.

MOCHA CHICKEN

Steps:

• Combine soy sauce, brown sugar, sherry, coffee, garlic, cayenne, 1 tbsp olive oil and chicken legs in a zip top bag. Press out as much air as possible and seal bag. Refrigerate from 3 hours to overnight.
• Remove chicken from marinade and pat dry with paper towels. Pour marinade into a small saucepan and bring to a boil.
• Heat 1 tbsp olive oil in a skillet. Add chicken legs and brown on all sides. Pour boiling marinade into skillet and simmer 30 minutes, until chicken is cooked and juices run clear.
• Stir cornstarch into cold water. Drizzle into sauce a few drops at a time until sauce achieves desired consistency. Serve alongside chicken.

MOCHA CHICKEN

Steps:

• In a medium, nonreactive container, mix the soy sauce, brown sugar, sherry, coffee, and 2 tablespoons olive oil.
• Place chicken legs in the mixture. Cover, and marinate in the refrigerator 3 to 4 hours.
• Remove chicken from the marinade mixture, and set aside. Transfer the marinade to a medium saucepan, and bring to a boil
• Heat remaining olive oil in a medium skillet over medium-high heat. Season chicken with pepper, and brown on all sides in the skillet.
• Pour the hot marinade mixture into the skillet.
• Reduce heat, and simmer 30 minutes, or until chicken is no longer pink and juices run clear.
• Cool slightly before serving.

TURKISH-STYLE MOCHA

Steps:

• Combine the coffee and cardamom in a coffee filter. Brew the coffee in a coffeemaker with the water. Meanwhile, heat the milk, sugar and chocolate syrup in a medium-size saucepan over medium heat. Stir the brewed coffee into the saucepan, pour the mixture into four cups and serve immediately.

SPICY MOCHA

Steps:

• Combine the milk, chilies, and cinnamon sticks in a heavy large saucepan. Bring to a simmer over high heat. Remove from the heat. Cover and steep for 15 minutes. Whisk in the espresso, sugar, and 1 cup of cocoa powder. Bring the hot chocolate to a simmer, whisking often. Discard the chilies and cinnamon sticks.
• Meanwhile, whisk the powdered sugar and remaining 1/4 cup cocoa powder in a large bowl to blend. Add the cream and whisk until the mixture is thick.
• Ladle the hot chocolate into 8 mugs. Spoon the chocolate whipped cream atop and serve immediately.

IRISH MOCHA SMOOTHIE

Steps:

• In a blender process six coffee cubes, frozen yogurt, chocolate syrup, Irish cream and milk until smooth. Serve in a tall glass.

CAFE MOCHA

Steps:

• In a coffee mug, drizzle in the chocolate syrup, white chocolate liqueur and 1 dollop of the whipped cream, then pour over the hot coffee. Carefully stir the mixture until well blended. Garnish with the other dollop of whipped cream and a drizzle of chocolate syrup.

ALMOST-FAMOUS MOCHA FRAPPES

Steps:

• Make the coffee ice: Stir the sugar into the coffee until dissolved, then let cool. Pour into a 16-cube ice-cube tray and freeze until solid, about 3 hours.
• Make the chocolate syrup: Combine the sugar and cocoa powder in a saucepan and slowly whisk in 2/3 cup hot water. Bring to a simmer over medium heat, whisking, until the sugar dissolves, 3 to 5 minutes; do not boil. Remove from the heat and stir in the chocolate, honey and vanilla until smooth. Transfer to a bowl and refrigerate until cool.
• Make the frappes: Puree 8 coffee ice cubes, 1/2 cup milk, 1/3 to 1/2 cup chocolate syrup and 1 cup plain ice in a blender until smooth. Pour into 2 glasses, then repeat to make 2 more drinks. Top with whipped cream and more chocolate syrup.

MOCHA GARLIC CHICKEN

Steps:

• Dust chicken pieces with garlic powder and place in a pan or cooking bag.
• Mix all other ingredients in a pot and bring to a boil.
• Pour this sauce over chicken pieces.
• Bake for 1-2 hours.

HOT MOCHA

Steps:

• In a small mug or coffee cup, mix the cocoa and Sweet'N Low together. Add a few tablespoons of the coffee and stir until the cocoa is completely dissolved. Pour in the remaining coffee.
• Foam the milk. Spoon a generous amount over the hot mocha. Garnish with a pinch of cocoa powder, if desired.

MOCHA WHITE CHOCOLATE CHUNK COOKIES

Steps:

• Combine butter, sugars, eggs, instant coffee, and vanilla extract in a large bowl. Beat with an electric mixer until fluffy.
• Mix flour, cocoa powder, baking soda, and salt together in a separate bowl. Pour over butter mixture and beat until combined. Fold in white chocolate chunks using a spatula. Cover dough and chill for 1 hour.
• Preheat the oven to 325 degrees F (165 degrees C). Grease 2 cookie sheets.
• Drop tablespoonfuls of dough onto the prepared baking sheets.
• Bake in the preheated oven until edges are lightly browned, 12 to 15 minutes. Allow to cool slightly before removing from the cookie sheets.

MOCHA

Steps:

• Pour milk into a steaming pitcher and heat to 145 degrees F to 165 degrees F (65 to 70 degrees C) using the steaming wand. Measure the chocolate syrup into a large coffee mug. Brew espresso, then add to mug. Pour the steamed milk into the mug, using a spoon to hold back the foam. Top with whipped cream.