Cooking with Coffee

10 dark recipes worth trying

 


Coffee and espresso based recipes are most often associated with sweeter dishes like tiramisu, but there is much more that the nutty beans can do when being cooked with.

Rubbed into meats before cooking or stirred into marinades and glazes, the smokey, deep characteristics of freshly ground coffee provide a perfect foil to hearty meat flavors. From sweet and savory combinations like Coffee and Brown Sugar Bacon to flavor-rich dishes like Coffee-Marinated Short Ribs, there really is a coffee-kicked recipe for everyone.

Photo courtesy amanda28182 via Flickr/CC
Coffee and molasses quickly stirred together create a magical glaze for chicken. For a little heat, a simple coffee and ancho chili combination can be great rubbed into steaks or burgers. Those little ground goodies will add a new savory depth to all they are incorporated in.

We compiled our eight favorite meaty, coffee-using recipes from the What's Cookin' recipe database, and threw in two sweet dishes to go with them. Dinner and dessert! Give some a try and let us know what you think. You won't be disappointed, we promise.

Coffee and Brown Sugar Bacon

Pork Tenderloin with Costa Rican Coffee Glaze

Coffee-Brined Chicken Drumsticks

Coffee-Marinated Short Ribs

Rib-Eye Steaks Rubbed with Coffee and Cocoa

Coffee-Braised Spoon Lamb

Coffee-Rubbed Cheeseburgers with Texas BBQ Sauce

Coffee and Molasses Brined Pork Chops

Coffee-Caramel Crème Brûlée

Jamaican Coffee Brownies with Pecans

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Comments

  • Snooth User: deliusfan
    521320 50

    I can personally attest to the Jamaican Cofee Brownies with Pecans recipe; it has been my go-to brownie recipe for some time. Blue Mountain coffee can be difficult (and expensive) to come by; the best deal I found, as well as easiest, was Fresh Market which sells it for $30/lb, about $20 less than you'll typically find it.

    Mar 13, 2012 at 9:03 AM


  • Snooth User: lindaheins
    481036 10

    I've been making a roast for years now called "Peking Black Beef". I'm not sure where the Peking part comes in, but I know where the black part does. It's coffee! I used to just do it for special occasions, but now it's my go-to for pot roasts. I've also introduced coffee into gravies, and most recently into a beef stew. It adds color and a rich flavor. Try it!

    Mar 21, 2012 at 3:37 PM


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