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. 

Garbanzo and Black Bean Turkey Chili

If you’ve been paying attention, you know by now that when anything with beans is on the menu, it means my dad is out of town.

My dad is with the U.S. men’s water polo team at the world championships in Barcelona, so I got the expected mid day call from my mother requesting one of her favorite things. Chili. On a ninety degree day.

Most might think this is a ridiculous request, but she gave me life and she let me live at home for free. So mommy gets what mommy wants.

Turkey makes this chili a little lighter and as “summery” as chili can get. Allright, “summery” is probably a stretch, but it was really tasty.

You will need…

2 tablespoons olive oil,

2 onions, cut into ½ inch dice

3 bell peppers (assorted colors), cut into ½ inch dice

1 serrano chili, seeds and membranes removed and finely chopped

5 garlic cloves, minced

1 ½ lb ground turkey

2 ½ tablespoons chili powder

1 ½ teaspoons smoked paprika

1 teaspoon ground cumin

1 teaspoon cayenne pepper

¾ cup blonde beer

28-ounce can fire roasted diced tomatoes

15-ounce can garbanzo beans, drained

15-ounce can black beans, drained

Salt and pepper to taste

Your favorite chili garnishes (cilantro, avocado, cheddar cheese, diced onions)

In a large pot, heat the oil. When the oil is hot, add in the onions and bell peppers and cook over medium heat, stirring occasionally, until softened.

Add in the Serrano and garlic to the pot and cook until the garlic is fragrant.

Add in the turkey and cook, breaking up any lumps with a spoon, until the meat is white throughout, about 4 minutes.

Stir in the chili powder, paprika, cumin and season well with salt and pepper.

Add in the beer and bring the liquid to a simmer. Cook down the alcohol for 3 to 4 minutes.

Pour in the tomatoes and beans and bring the chili back to a simmer.

Simmer over medium heat until the chili has thickened. About 20 minutes.

Season well with salt and pepper and served hot topped with your favorite chili toppers.

Love and Beer Floats

Angela

Garbanzo and Black Bean Turkey Chili

2 tablespoons olive oil,

2 onions, cut into ½ inch dice

3 bell peppers (assorted colors), cut into ½ inch dice

1 serrano chili, seeds and membranes removed and finely chopped

5 garlic cloves, minced

1 ½ lb ground turkey

2 ½ tablespoons chili powder

1 ½ teaspoons smoked paprika

1 teaspoon ground cumin

1 teaspoon cayenne pepper

¾ cup blonde beer

28-ounce can fire roasted diced tomatoes

15-ounce can garbanzo beans, drained

15-ounce can black beans, drained

Salt and pepper to taste

Your favorite chili garnishes (cilantro, avocado, cheddar cheese, diced onions)

In a large pot, heat the oil. When the oil is hot, add in the onions and bell peppers and cook over medium heat, stirring occasionally, until softened.

Add in the Serrano and garlic to the pot and cook until the garlic is fragrant.

Add in the turkey and cook, breaking up any lumps with a spoon, until the meat is white throughout, about 4 minutes.

Stir in the chili powder, paprika, cumin and season well with salt and pepper.

Add in the beer and bring the liquid to a simmer. Cook down the alcohol for 3 to 4 minutes.

Pour in the tomatoes and beans and bring the chili back to a simmer.

Simmer over medium heat until the chili has thickened. About 20 minutes.

Season well with salt and pepper and served hot topped with your favorite chili toppers. 

Grilled Strip Steak with Chimichurri Sauce

Happy Memorial Day my friends!!!

I hope you are celebrating our country’s warriors with your closest friends and family and truly remembering what today stands for.

And while you are contemplating all the sacrifices our servicemen and women have made, you should also have some beers and fire up your grill.

If you haven’t nailed down what you should grub on for the holiday, here is a great beginning of the summer option.

You will need…

4 10-ounce strip steaks

2 tablespoons finely ground dark-roast coffee beans

2 tablespoons chile powder

2 tablespoons brown sugar

1 tablespoon paprika

1 ½ teaspoon ground cumin

1 tablespoon kosher salt

Chimichurri sauce

In a small bowl, combine the ground coffee, chile pwder, brown sugar, paprika, cumin and salt.

Rub the steaks all over with the dry rub and let them stand for 30 minutes at room temperature.

Preheat the grill to a medium high heat.

Grill the steaks, turning once until they are charred on the outside and medium rare on the inside. 

About 12 minutes.  Transfer to a platter, cover with aluminum and let rest for 10 minutes.

After the meat has rested, slice against the grain into slices about ½ inch thick.

Drizzle with Chimichurri sauce and serve hot.

Love and Beer Floats

Angela

Grilled Strip Steak with Chimichurri Sauce

4 10-ounce strip steaks

2 tablespoons finely ground dark-roast coffee beans

2 tablespoons chile powder

2 tablespoons brown sugar

1 tablespoon paprika

1 ½ teaspoon ground cumin

1 tablespoon kosher salt

Chimichurri sauce

In a small bowl, combine the ground coffee, chile pwder, brown sugar, paprika, cumin and salt.

Rub the steaks all over with the dry rub and let them stand for 30 minutes at room temperature.

Preheat the grill to a medium high heat.

Grill the steaks, turning once until they are charred on the outside and medium rare on the inside. About 12 minutes.  Transfer to a platter, cover with aluminum and let rest for 10 minutes.

After the meat has rested, slice against the grain into slices about ½ inch thick.

Drizzle with Chimichurri sauce and serve hot.

Chicken Apple and Andouille Sausage Chili

In my home, when the dad goes away the beans come out and play.

My mother and I love beans, but dad is very anti. Like, I can’t serve them in anything. Ever.

As soon as we know he will be away, Mom and I start plotting what bean dishes we will be having in his absence.

Chili is always first on our list.

I wanted to create a chili that was hearty but also had a tangy sweetness about it that wasn’t quite expected. A Springy chili, if there is such a thing.

Luckily for my taste buds, Dad will be traveling a lot more due to landing his dream job.

Go Dad! And go beans!

You will need…

2 tablespoons vegetable oil

1 ½ lb chicken apple sausage, casings removed

1 ½ lb andouille sausage, casings removed

2 medium onions, diced

1 red bell pepper, diced

6 garlic cloves, minced

3 tablespoons tomato paste

2 tablespoon chili powder

2 tablespoons paprika

1 tablespoon cumin

1 tablespoon dried oregano

2 28-ounce cans diced tomatoes

2 16-ounce cans kidney beans, drained

2 cups water

Salt to taste

In a large Dutch oven, heat the oil until hot. Add in the sausage and cook over high heat, breaking it up as it cooks. Cook until browned about 15 minutes.

Add in the garlic, bell pepper and onions and season with salt. Cook down, stirring occasionally until the onions are translucent. About 8 minutes.

Add in the tomato paste and cook another 3 minutes.

Add in the chili powder, paprika, cumin and oregano and cook for 1 more minute, stirring in all the spices.

Then, add in the tomatoes, beans and water.

Lower the heat just until the chili is simmering slowly.

Cook down until thickened, about 1 hour. Season with salt and serve hot with your favorite chili garnishes.

Love and Beer Floats

Angela 

Chicken Apple and Andouille Sausage Chili

2 tablespoons vegetable oil

1 ½ lb chicken apple sausage, casings removed

1 ½ lb andouille sausage, casings removed

2 medium onions, diced

1 red bell pepper, diced

6 garlic cloves, minced

3 tablespoons tomato paste

2 tablespoon chili powder

2 tablespoons paprika

1 tablespoon cumin

1 tablespoon dried oregano

2 28-ounce cans diced tomatoes

2 16-ounce cans kidney beans, drained

2 cups water

Salt to taste

In a large Dutch oven, heat the oil until hot. Add in the sausage and cook over high heat, breaking it up as it cooks. Cook until browned about 15 minutes.

Add in the garlic, bell pepper and onions and season with salt. Cook down, stirring occasionally until the onions are translucent. About 8 minutes.

Add in the tomato paste and cook another 3 minutes.

Add in the chili powder, paprika, cumin and oregano and cook for 1 more minute, stirring in all the spices.

Then, add in the tomatoes, beans and water.

Lower the heat just until the chili is simmering slowly.

Cook down until thickened, about 1 hour. Season with salt and serve hot with your favorite chili garnishes.