Chef Time!

Chef Time!

Tuesday, December 20, 2011

Coffee: The Secret Ingredient Part 2

Yesterday, I show how coffee can be used as an ingredient. I thought I would give you just a few more, then we will end that subject.

Coffee Crusted Pork Chops with Bourbon Cream Sauce


Sauce:
1 tbsp. butter
1/4 c. onion, finely chopped
1 tsp. garlic, minced
1/4 c. bourbon
1 c. beef stock
6 tbsp. heavy cream
1 sp. thyme, finely chopped
Kosher salt
Ground pepper

Rub:
1 tsp. dark roasted coffee, finely ground
1 tsp. thyme, finely chopped
1 tsp. kosher salt
1/2 tsp. ground pepper
4 boneless pork chops
Olive oil

Make the sauce: In a medium saucepan over medium-high heat, melt butter, Add onion and cook until tender, about 3 minutes stirring occasionally to prevent browning. Add garlic and cook for 1 minute more, stirring occasionally. Remove pan from heat, carefully add the bourbon, and return to the heat. Reduce heat to medium and add the beef stock and cream. Simmer until about 1/3 cup remains (about 15-20 minutes), stirring occasionally. Add thyme. Season with salt and pepper to taste.

Make rub: In a small bowl, mix the rub ingredients with your fingers.

Chops: Allow chops to stand at room temp for 20-30 minutes before grilling. Lightly brush or spray both sides of the chops with oil and season evenly with the rub. Press the spices into the meat as you rub.

Grill: Direct medium heat until barely pink in the center (8-10 minutes) turning once. Remove from the grill and let rest 3-5 minutes. Bring sauce to simmer and serve over chops.

Bistec de Cafe (Cuban Coffee Crusted Steak)


4 (1 lb.) New York Strips
1 1/2 c. dark roasted coffee, finely ground
2 tbsp. black peppercorns
1/2 c. brown sugar
2 tbsp. parsley, minced
2 tbsp. ground black pepper
2 tbsp. flour
2 tbsp. olive oil
Coarse Kosher salt for garnish

Preheat grill to medium-high grilling heat.
Wash strips under cold water and pat dry with paper towels.
In a processor or chopper, grind and mix all dry ingredients together. Rub each steak with oil to lightly moisten the surface. Remove all excess oil. Evenly coat strips with the rub mixture, pressing firmly as you rub. Grill steaks over preheated grill for 8-10 minutes, turning steaks only once when you se beads of juice over most of the surface of the strips. Remove from heat and cover loosely with a foil tent and allow steaks to rest for 4-5 minutes.
Sprinkle with kosher salt lightly as a garnish.

Now that the Coffee department is finish, I also have a few very special recipes that I would like to share.


Pork Tenderloin with Dijon Marsala Sauce

2 pork tenderloins
4 tbsp. Dijon mustard
1 tbsp. Olive oil
2 tbsp. butter
2 shallots, minced
1 c. Marsala wine
1 tbsp. Dijon mustard
1 c. heavy cream

Preheat oven to 350. Coat pork tenderloins generously with mustard. Oil a 9x13 inch baking dish. Heat oil in a large skillet over medium-high heat. Arrange tenderloins in pan, and brown the meat. Turn to brown evenly. Transfer meat to prepared baking dish.
Bake in preheated oven for 20 minutes. Turn, and continue cooking for 20 minutes, or until desired doneness.
Meanwhile, melt butter over medium heat in the same pan used to cook the pork. Cook shallots in butter until soft. Stir in Marsala, mustard, and cream, and cook until volume of liquid is reduced by half.
Slice pork, and place on a serving dish. Spoon sauce over meat, and serve.

Tostones

Fried plantains are a popular side dish in both Puerto Rico and the Dominican Republic. To reduce calories, oven-fry them and serve with a dipping sauce made with reduced-fat sour cream.

3 medium to large light-yellow plantains (2 pounds) 
2 tbsp. olive oil 
¼ tsp. salt   

Cilantro Creme: 
½ c. loosely packed cilantro leaves, washed 
½ c. reduced-fat sour cream
2 tbsp. Milk
½ tsp. hot pepper sauce 
1/8 tsp. salt 
1/8 tsp. black pepper

Heat oven to 400. Trim ends from plantains, then cut a slit down one side. Peel plantains, beginning at the slit. Slice crosswise into 12 pieces, each about 1/2 to 3/4 inch thick. Place in a large bowl.
Toss plantain slices with oil and 1/8 teaspoon of the salt. Transfer to a large nonstick baking sheet or two smaller sheets (these can be lined with nonstick foil if they're not nonstick), laying slices flat.
Bake plantain slices at 400 for 15 minutes. Remove pan from oven. Place a few slices on a cutting board, and press gently with the bottom of a glass or measuring cup. Turn over (bottoms will be lightly browned) and return to baking sheet. Repeat with all slices. Coat plantain slices lightly with nonstick cooking spray and sprinkle with remaining 1/8 teaspoon salt. Return baking sheet(s) to oven and bake an additional 5 minutes, until crisp. Serve Tostones warm with Cilantro Cream on the side for dipping. Cilantro Cream: In a food processor or mini chopper, combine cilantro, sour cream, milk, hot pepper sauce, salt and pepper. Pulse until cilantro is chopped and sauce is smooth.

Pumpkin Risotto

For the Pumpkin:
2 tbsp. olive oil
½ pound fresh pumpkin or butternut squash, peeled and cut into 3/4-inch dice (1 1/3 cups)
2 medium white onions, finely diced
¾ c. dry Riesling
1 ½ tsp. freshly grated nutmeg
About 1 tsp. freshly ground white pepper
1 tsp. salt

For the Rice:
7 c. Vegetable Stock for Risotto or canned low-sodium chicken broth
5 tbsp. unsalted butter
1 ½ c. arborio rice (about 11 ounces)
3 tbsp. finely chopped fresh flat-leaf parsley (optional)
1/2 c. freshly grated Parmesan cheese, plus more for serving

FOR THE PUMPKIN:
Heat the oil in a nonreactive medium saucepan. Add the pumpkin and half of the onions and cook over moderately high heat, stirring frequently, until the pumpkin is just tender, about 7 minutes. Stir in the wine, nutmeg, white pepper and salt and cook, stirring occasionally, until most of the liquid has evaporated, about 12 minutes. Remove from the heat and let cool slightly. In a food processor, puree the pumpkin mixture until smooth. Transfer to a small bowl.


FOR THE RICE:
In a medium saucepan, bring the Vegetable Stock for Risotto to a boil over moderate heat. Reduce the heat to low and keep the stock hot. In a nonreactive medium saucepan, heat 2-1/2 tablespoons of the butter until it begins to sizzle. Add the rice and the remaining onions and cook over moderately high heat, stirring with a wooden spoon, until the onions are translucent, about 7 minutes. Immediately stir in 1 cup of the hot stock and cook, stirring constantly, until all of the liquid has been absorbed, about 2 minutes.


Reduce the heat to moderate and gradually add 3 more cups of the hot stock, 1 cup at a time, stirring and cooking until each cup is almost absorbed before adding the next, about 15 minutes. Stir in the pumpkin puree. Continue adding the remaining 3 cups stock, 1 cup at a time, stirring and cooking as above, until the rice is tender, about 10 minutes longer. The risotto will be quite loose. Stir in the parsley and the remaining 2-1/2 tablespoons butter.

TO SERVE:
Spoon the risotto into 6 warmed soup plates and sprinkle the Parmesan on top. Serve immediately.

Curried Mango Chicken

1 tbsp. butter
1 onion, chopped
3 cloves garlic, minced
2 pounds skinless, boneless chicken breast meat - cut into bite-size pieces
3 tbsp. curry paste
½ c. mango chutney
1 (28 ounce) can diced tomatoes, drained


Melt the butter in a skillet over medium-high heat; cook the onion and garlic in the butter until the onions are translucent, 2 to 3 minutes; add the chicken and cook about 30 seconds while stirring. Stir in the curry paste until the chicken is evenly coated. Pour the chutney and tomatoes into the pan; continue to cook until the chicken breasts is no longer pink in the center and the juices run clear, about 10 minutes.

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