Cook with coffee

Coffee BBQ sauce

• 1 cup no-salt-added ketchup
• 1 cup brewed coffee
• 2 tablespoons dark brown sugar
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 1/2 teaspoons black pepper
• 1 1/2 teaspoons balsomic vinegar
• 1 1/2 teaspoons low sodium soy sauce

DIRECTIONS:

1. 1
   Combine first 6 ingredients into a small saucepan, bring to a boil, and reduce heat.
2. 2
   Simmer 10 minutes or until slightly thickened, stirring occasionally.
3. 3
   Stir in the last three ingredients, and serve.

recipe courtesy of http://www.food.com/recipe/tangy-coffee-barbecue-sauce-458982

Coffee and beer steaks

12 ozs beer (dark, negra modelo) 14 cup worcestershire sauce 1 tbsp tabasco sauce 2 lbs strip steaks (boneless strip steaks trimmed of fat 1 12 to 2 pounds) 3 tbsps ground espresso (fine ground espresso or dark roast ground coffee) 1 tbsp chile powder (pure chile powder such as ancho)

1 tsp ground cumin 1 tsp sugar 12 tsp cayenne (taste) 1 tsp salt 12 tsp black pepper (ground)

1	The night before, mix beer, Worcestershire, and Tabasco in large freezer-weight zipper-lock bag.
2	Put steaks in bag, seal, and chill in refrigerator overnight.
3	The next morning, mix remaining ingredients in small bowl.
4	Remove steaks from marinade and discard marinade.
5	Pat steaks dry with paper towels, then scatter spice mix over steaks, patting it in with your fingers.
6	Slip into clean zipper-lock bags, seal, and chill.
7	Remove steaks from refrigerator about 20 minutes before grilling.
8	Heat grill to high and let rack get good and hot.
9	Brush and oil rack, then grill steaks until darkly crusted and done the way you like, about 3 minutes per side for medium-rare (about 145°F on an instant-read thermometer), or 4 to 5 minutes per side for medium (about 160°F on an instant-read thermometer).
10	Let meat rest off heat 5 minutes to redistribute juices.

Guinness Floats

• Guinness
• 1 scoop of ice cream