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.