There have been some
major new obsessions developing in the Samuels-Minichiello relationship. Yes, I
realize that our last names together are quite a mouthful. For ease sake I’ll
use our celebrity name.
Wengela.
Basically, we have
deeply developed some new interests in our lives that have majorly changed the
way we live.
Wesley has become completely
immersed in all that has to do with coffee. The kitchen is not only full of
cooking gadgets but along side the emersion blenders and stand mixers and food
processors there are now weigh scales, hand grinders and special airtight
containers. Oh and of course we have a coffee tree.
My new obsession is a
little more mainstream but has nothing to do with the kitchen. Wes has
officially turned me into a football freak. A weekly pool at his work coupled with
a friends fantasy football league has me craving Sundays on the couch watching
football and shit talking. Sorry mom.
My parents barely
recognize this pigskin obsessed freak I’ve become. Dad’s not even that happy
about it. He just seems confused.
What happened to his food, garden and fashion obsessed first-born?
But with limited time
on my hands, I have to work hard to combine my loves. So football Sunday is
also cooking Sunday. And the best part about cooking on Sunday is that I have
all day to do it. Slow cooking and barbecue have become Sunday staples.
This sauce combines
everything we love into one.
Barbecue? Love it.
Football Sunday? Can’t
miss it.
Coffee? Nothing
happens before coffee.
Basically this is an
awesome recipe for success. This sauce is great on pretty much any red meat you
can think of and is awesome with chicken. I may have just had some solo because
it was that good.
You will need…
2 tablespoons butter
1 large onion, diced
6 garlic cloves,
minced
2 jalapenos, most of
the seeds removed and diced
2 tablespoons
California chili powder
1 cup freshly brewed
coffee (plus your own coffee brewer if you have one)
¼ cup ketchup
¼ cup white vinegar
1 tablepoon brown
sugar
1 tablespoon molasses
½ cup water
Salt and pepper to
taste
Start by heating the
butter in a large heavy pot over medium heat.
Add in the onion,
garlic and jalapenos and cook until the onions are softened. About 6 minutes,
stirring regularly.
Add in the chili
powder, ketchup, brown sugar and molasses and stir just until everything is
combined.
Pour in the coffee,
vinegar and water and bring to a boil. Season well with salt and pepper.
Reduce the sauce to
simmer and cook on a medium low heat for 45 minutes to 1 hour.
When the sauce has
reduced by about 1/4th and has thickened a bit, remove from the
heat.
After the sauce has
cooled, blend in a food processor or in the pot with an emersion blender.
Use right away or
store for up to two weeks.
Love and Beer Floats
Angela
Tangy Coffee Barbecue Sauce
2 tablespoons butter
1 large onion, diced
6 garlic cloves,
minced
2 jalapenos, most of
the seeds removed and diced
2 tablespoons
California chili powder
1 cup freshly brewed
coffee
¼ cup ketchup
¼ cup white vinegar
1 tablepoon brown
sugar
1 tablespoon molasses
½ cup water
Salt and pepper to
taste
Start by heating the
butter in a large heavy pot over medium heat.
Add in the onion,
garlic and jalapenos and cook until the onions are softened. About 6 minutes,
stirring regularly.
Add in the chili
powder, ketchup, brown sugar and molasses and stir just until everything is
combined.
Pour in the coffee,
vinegar and water and bring to a boil. Season well with salt and pepper.
Reduce the sauce to
simmer and cook on a medium low heat for 45 minutes to 1 hour.
When the sauce has
reduced by about 1/4th and has thickened a bit, remove from the
heat.
After the sauce has
cooled, blend in a food processor or in the pot with an emersion blender.
Use right away or
store for up to two weeks.
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