Tangy Coffee Barbecue Sauce

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 1/4^th 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 1/4^th 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. 

Yellow Squash and Cilantro Soup

Greeting from thirty-thousand feet above you.

These days the only down time I have seems to be floating above the clouds to some distant city. I’ll pop in, sell some clothes like a trained monkey, and fly back home for a quick recharge and laundry.

Don’t feel too sorry for me. I do manage to slip in a trip for pleasure every now and again.

Regardless of the reason, somehow I’ve found myself in a constant state of packing and unpacking.

With all that time in silence on airplanes coupled with some deep conversations with family and good friends, my priorities have really started to come into focus.

Gone are the days when I could do it all. Goodbye days when I could be the perfect friend, sister, daughter, girlfriend, community member. Farewell making it to all the pivotal events that are important to those important to me.

Reality has set in and the time has to come to really figure out what is important to me and MY life.

Lucky for all of our taste buds, cooking is at the top of the short list. It is actually up at the tip top with spending time with immediate family, best friends, Wesley and my cat.

Basically, it is refocus time. Twenty-eight is fast approaching and there is no better time than now to go after what I really want.

So I’m finally starting to work on recipes for my future little eatery. It may be a bit of time until it’s all ready to go. Ya know, cause I need to find a large sum of money, a space, permits, partners. All that jazz.

But in the mean time, menu testing has commenced.

This is for sure the first winner and potentially a summer seasonal menu item.

You be the judge.

You will need…

2 lbs yellow summer squash, halved lengthwise and thinly sliced

1 tablespoon olive oil

2 tablespoons butter

3 cloves garlic, minced

1 large sweet yellow onion, diced

2 tablespoons cilantro, roughly chopped plus extra 2 tablespoons for garnish

32 ounces chicken stock (4 cups)

Salt and pepper to taste

Start by heating the butter and oil in a large pot.

When the butter has melted, add in the onions and sauté until translucent. About 5 minutes.

Toss in the garlic and cook until fragrant. About 1 minute. Season well with salt and pepper.

Add in the squash and cilantro and stir until the mixture is combined well. Continue to cook for another 2 to 3 minutes.

Pour in the stock and bring the soup to a boil. As soon as it boils, reduce the soup to a simmer and continue to cook for 20 minutes. Season well with salt and pepper.

Remove the soup from the heat and use a food processor or hand emersion blender to puree the soup. Puree until very smooth.

Serve hot topped with a sprinkle of cilantro and your favorite crusty bread.

Love and Beer Floats

Angela

Yellow Squash and Cilantro Soup

2 lbs yellow summer squash, halved lengthwise and thinly sliced

1 tablespoon olive oil

2 tablespoons butter

3 cloves garlic, minced

1 large sweet yellow onion, diced

2 tablespoons cilantro, roughly chopped plus extra 2 tablespoons for garnish

32 ounces chicken stock (4 cups)

Salt and pepper to taste

Start by heating the butter and oil in a large pot.

When the butter has melted, add in the onions and sauté until translucent. About 5 minutes.

Toss in the garlic and cook until fragrant. About 1 minute. Season well with salt and pepper.

Add in the squash and cilantro and stir until the mixture is combined well. Continue to cook for another 2 to 3 minutes.

Pour in the stock and bring the soup to a boil. As soon as it boils, reduce the soup to a simmer and continue to cook for 20 minutes. Season well with salt and pepper.

Remove the soup from the heat and use a food processor or hand emersion blender to puree the soup. Puree until very smooth.

Serve hot topped with a sprinkle of cilantro and your favorite crusty bread.

Roast Salmon with Cauliflower Pure and Pickled Fennel and Radish Salsa

While traveling is a complete joy and an education for the soul, it is always nice to be home.

I’m back in my own bed and fully recovered from the body confusing jet lag.

My trip with my brother Albert to visit our brother Joshua in Budva, Montenegro (a stunning Adriatic costal town in the middle of nowhere) and my true soul mate, Jeanelle, in the Netherlands was a smashing success.

Days were spent on cultural and foodie adventures. Nights were spent drinking well, eating even better and catching up on lost time with two of my favorite people on the planet.

The best days in each country are a no brainer.

In Montenegro, my brother’s and I rented a bright read Toyota Yaris for a windy ride up a mountain to the snow in the Lovcen national park for some sweet views and family photos.

On the way back down the mountain we stopped in the remote village of Njegusi. A small town in the mountains behind Kotor, they produce most of the regions proscuitto. We sat in a “restaurant” of one of the smokehouses and munched on fresh meat, cheese, bread and beers while playing cards on a perfectly picturesque day.

Our first day in Holland, we rented bikes (bright red again, they were warning everyone of our out-of-towner status) for a full day of Amsterdam sites, sounds and snacks. 

Bikes, delicious food (if you are in Amsterdam you must make a brunch stop at Bakers and Roasters for a Kiwi style meal) and touring a stunning city with my brother and my sister was pretty much ideal the recipe for a delectable day.

But enough rubbing your nose in my amazing trip.

The places we visited could not have been more opposite. One was a remote sea village with little population and few outsiders. The other a bustling metropolitan city full of international citizens hustling and bustling about.

However they did have one major thing connecting them.

Fish. Both countries are surrounded by water in one way or another and because of this fish is a major part of their cuisine.

So to honor one of my favorite proteins and two of my new favorite places, I’m serving up some tasty salmon.

The combination might seem odd, but it flows. The cauliflower brings meatiness to the dish and the pickled veggies on top brings a light tang to the mix.

If you can’t pop of to Europe any time soon, you should get in the kitchen and whip this up as a consolation.

You will need…

4 salmon filets, about 6 ounces each (skin off or on depending on your preference)

3 tablespoons olive oil, divided

2 tablespoons butter, divided

1 lemon, thinly sliced

½ cucumber, quartered and thinly sliced

6 radishes, julienned

1 fennel bulb, quartered and thinly sliced

2 tablespoons champagne vinegar

1 head cauliflower, chopped into florets

Salt and pepper to taste

Start by preheating your oven to 425 degrees F.

In a medium bowl, toss together the cauliflower, 1 tablespoon of olive oil and salt and pepper.

When the cauliflower is lightly coated, spread it out onto a rimmed baking sheet and roast until browned and tender, 30 to 40 minutes.

After the cauliflower has roasted, combine the veggie with 1 tablespoon butter in the bowl of a food processor and blend until completely combined and smooth. Season with salt and pepper to taste.

While the cauliflower is roasting, combine the cucumber, radish and fennel in a medium bowl and toss with the vinegar and salt and pepper. Set aside for at least 30 minutes, stirring every 10 minutes.

As soon as the cauliflower is out of the oven, heat the remaining olive oil and butter in a large oven safe pan.

Pat the salmon dray and season well with salt and pepper. When the butter and oil are hot and bubbly, add the salmon to the pan (non skin side down if your fish has skin). Sear the fish until it is no longer sticking to the pan and it is easy to flip. About 3 minutes.

After flipping, top each piece of fish with a slice of lemon and place the pan in the oven.

Finish the fish in the oven until just cooked through. About 8 minutes.

Place about ½ cup of the cauliflower mixture on each plate and top with a piece of fish fresh out of the oven.

Top with a large spoonful of the pickled veggies and serve hot.

Love and Beer Floats

Angela 

Roast Salmon with Cauliflower Pure and Pickled Fennel and Radish Salsa

4 salmon filets, about 6 ounces each (skin off or on depending on your preference)

3 tablespoons olive oil, divided

2 tablespoons butter, divided

1 lemon, thinly sliced

½ cucumber, quartered and thinly sliced

6 radishes, julienned

1 fennel bulb, quartered and thinly sliced

2 tablespoons champagne vinegar

1 head cauliflower, chopped into florets

Salt and pepper to taste

Start by preheating your oven to 425 degrees F.

In a medium bowl, toss together the cauliflower, 1 tablespoon of olive oil and salt and pepper.

When the cauliflower is lightly coated, spread it out onto a rimmed baking sheet and roast until browned and tender, 30 to 40 minutes.

After the cauliflower has roasted, combine the veggie with 1 tablespoon butter in the bowl of a food processor and blend until completely combined and smooth. Season with salt and pepper to taste.

While the cauliflower is roasting, combine the cucumber, radish and fennel in a medium bowl and toss with the vinegar and salt and pepper. Set aside for at least 30 minutes, stirring every 10 minutes.

As soon as the cauliflower is out of the oven, heat the remaining olive oil and butter in a large oven safe pan.

Pat the salmon dray and season well with salt and pepper. When the butter and oil are hot and bubbly, add the salmon to the pan (non skin side down if your fish has skin). Sear the fish until it is no longer sticking to the pan and it is easy to flip. About 3 minutes.

After flipping, top each piece of fish with a slice of lemon and place the pan in the oven.

Finish the fish in the oven until just cooked through. About 8 minutes.

Place about ½ cup of the cauliflower mixture on each plate and top with a piece of fish fresh out of the oven.

Top with a large spoonful of the pickled veggies and serve hot. 

Caprese Garlic Bread

I’ve always been a person who likes to keep busy. After all, idle handles are the devil’s play things. Nothing but trouble comes out of boredom. Well that last part’s not really true. In my case, naps come out of boredom.

But in the last few months and in the months to come, busy is taking on a whole new meaning. This Saturday, just ten days after arriving home from a long business trip I’m headed to Europe with Albert to see Josh and my sister from another mister, Jeanelle. Ten days after I get home from vacation I’m headed to Dallas, followed by Atlanta, followed by Colorado, and then right back to NYC just in time for my twenty-eighth birthday. Ugh. That one hurt a bit coming out.

Basically, I’m going to be a lot of places in a very short period. But I still want to get crazy in the kitchen even though I’m strapped for time. So don’t be surprised if most of my dishes in the not so distant future are quick and painless.

This appetizer/side dish combines two of my absolute favorite things in a flavor bomb. Caprese salad and garlic bread are pretty much popular with everyone. Vegans and gluten free friends excluded.

This idea popped into my head while I was in a pinch at the grocery store but it came together just as I had hoped it would. You might want to double the recipe because the fam was mad there wasn’t more.

You will need…

1 large baguette (French or sourdough), slice din half length wise

½ cup butter (1 stick), at room temperature

5 garlic cloves, finely chopped

1 cup basil, roughly chopped

2 vine ripened tomatoes, sliced ¼ inch thick

4 ounces fresh mozzarella, grated or sliced ¼ inch thick

2 tablespoons good olive oil

2 tablespoons balsamic vinegar

Salt and pepper to taste

Start by preheating your oven to 400 degrees F.

In a food processor, combine the butter, garlic and 3/4’s cup of the basil. Season well with salt and pepper.

Blend until the butter is smooth and all ingredients are combined.

Spread a generous amount of the butter on both halves of the baguette.

Top the buttered bread with a layer of tomato and mozzarella and bake in the oven until the bread is golden brown around the edges and the cheese is melty. About 12 to 15 minutes.

Remove the bread from the oven, top with reserved basil, drizzled olive oil and balsamic vinegar and some fresh pepper. Slice and serve hot.

Love and Beer Floats

Angela 

Caprese Garlic Bread

1 large baguette (French or sourdough), slice din half length wise

½ cup butter (1 stick), at room temperature

5 garlic cloves, finely chopped

1 cup basil, roughly chopped

2 vine ripened tomatoes, sliced ¼ inch thick

4 ounces fresh mozzarella, grated or sliced ¼ inch thick

2 tablespoons good olive oil

2 tablespoons balsamic vinegar

Salt and pepper to taste

Start by preheating your oven to 400 degrees F.

In a food processor, combine the butter, garlic and 3/4’s cup of the basil. Season well with salt and pepper.

Blend until the butter is smooth and all ingredients are combined.

Spread a generous amount of the butter on both halves of the baguette.

Top the buttered bread with a layer of tomato and mozzarella and bake in the oven until the bread is golden brown around the edges and the cheese is melty. About 12 to 15 minutes.

Remove the bread from the oven, top with reserved basil, drizzled olive oil and balsamic vinegar and some fresh pepper. Slice and serve hot. 

Roman Gnocchi

Woooot wooooot!!!!!!!!! I’m finally home for a breath of fresh air (friends, family, Wes, Junior, cooking). I’ve been home from my ten-day business trip to Vegas and New York for less than twenty-four hours but already it is such a relief!

While I love traveling, ESPECIALLY to New York, work travel takes a toll. The non stop working coupled with not seeing my loved ones and a general lack of personal time always has me VERY ready to come home.

Now that I’m traveling more, the reality is that I’m going to be able to cook or write nearly as much as I have been or would like to. Thank goodness I’m making up for it in spades with the dining I’m doing. No matter where I am, I am making serious points to be eating and exploring new ingredients and cuisines. Most notable on my trip was for sure the sea urchin tagliatelli at Basta Pasta in NYC. This Italian restaurant was started in Japan and the menu is scattered with tasty Japanese ingredients cooked up in a decadent Italian style.

In the spirit of mixing up something traditional, I’m sharing a major Italian throwback that you probably haven’t been exposed to.

You probably know gnocchi as little tasty potato pasta balls of goodness. But in old Roma, they were made with semolina flour, milk and cheese and baked. While I would never turn down either form, Roman gnocchi are sinfully delicious in a way that can only be created by milk, cheese and butter.

You will need…

1 tablespoon olive oil

3 cloves garlic, thinly sliced

4 ½ cups whole milk

1 teaspoon salt

2 cups semolina flour

1 stick butter, sliced into 4 cubes plus 1 tablespoon extra to butter the baking dish

1 egg yolk

1 ½ cups grated Parmesan

4 ounces taleggio, sliced

Start by preheating your oven to 425 degrees F.

In a large saucepan, heat the oil over medium heat until it is warm. Add in the garlic and simmer until the garlic begins to turn golden around the edges. 

Before the garlic browns, pour in the milk.

Bring the milk to a gentle simmer and stir often as to make sure you don’t scorch the milk. Season with salt. 

When the milk begins to simmer, gradually pour in the semolina flour and stir/fold the mixture until it becomes somewhat dough like and thick.

Add in 1 butter cube at a time while still stirring until each cube has melted ad been absorbed.

When all the butter has been absorbed, turn off the heat and add in the cheese and egg yolk. Combine the mixture quickly by folding in the additional ingredients to ensure the egg doesn’t cook.

Combine until the mixture is smooth and dough like (it will become thick and difficult to combine).

On a parchment paper lined baking sheet, spread out the dough in an even smooth layer using a plastic spatula. You want the dough to be between 3/8-1/2 inch thick. Allow the mixture to cool until it is firm and easy to handle. About 45 minutes.

Slice the dough into even cubes or rectangles and stack the slices 3 tall in a lightly buttered baking dish.

Top each stack with a slice of taleggio and bake in the oven until golden brown on top and fluffy. About 20 minutes.

Serve hot as is or with your favorite sauce.

Love and Beer Floats

Angela  

Roman Gnocchi

1 tablespoon olive oil

3 cloves garlic, thinly sliced

4 ½ cups whole milk

1 teaspoon salt

2 cups semolina flour

1 stick butter, sliced into 4 cubes plus 1 tablespoon extra to butter the baking dish

1 egg yolk

1 ½ cups grated Parmesan

4 ounces taleggio, sliced

Start by preheating your oven to 425 degrees F.

In a large saucepan, heat the oil over medium heat until it is warm. Add in the garlic and simmer until the garlic begins to turn golden around the edges. Before the garlic browns, pour in the milk.

Bring the milk to a gentle simmer and stir often as to make sure you don’t scorch the milk. Season with salt. 

When the milk begins to simmer, gradually pour in the semolina flour and stir/fold the mixture until it becomes somewhat dough like and thick.

Add in 1 butter cube at a time while still stirring until each cube has melted ad been absorbed.

When all the butter has been absorbed, turn off the heat and add in the cheese and egg yolk. Combine the mixture quickly by folding in the additional ingredients to ensure the egg doesn’t cook.

Combine until the mixture is smooth and dough like (it will become thick and difficult to combine).

On a parchment paper lined baking sheet, spread out the dough in an even smooth layer using a plastic spatula. You want the dough to be between 3/8-1/2 inch thick. Allow the mixture to cool until it is firm and easy to handle. About 45 minutes.

Slice the dough into even cubes or rectangles and stack the slices 3 tall in a lightly buttered baking dish.

Top each stack with a slice of taleggio and bake in the oven until golden brown on top and fluffy. About 20 minutes.

Serve hot as is or with your favorite sauce.