Hello, everyone! Here are a few recipe ideas, just in time for your Fourth of July celebrations: a coffee rub for beef, a BBQ sauce, honey mustard pretzels, and a lovely sesame miso salad dressing. The miso vinaigrette was featured at Locavore’s Tasting Event, with great success!
This rub works nicely on virtually any cut of beef. I probably wouldn’t recommend it for poultry, as the coffee can overpower the flavor of the meat. I don’t find this to be particularly spicy, even with the recommended tablespoon of ancho chile powder, but don’t trust me because I’ve apparently burnt off all of my spicy-food-detecters with a lifetime of spicy food consumption! If you’re a delicate flower and don’t like spicy foods, you may want to add less chile powder.
2 t. cumin seeds, toasted
1 T. coriander seeds, toasted
2 T. Copper Horse Carriage House Coffee whole beans (or about 2 ½ T. when ground)
1 T. ground ancho chile pepper (use chili powder for less heat)
1 T. mustard
1 T. dried oregano
1 T. brown sugar
1 t. freshly ground black pepper
- Toast the seeds over dry medium heat until fragrant, about 1-2 minutes. Then add seeds with coffee beans to your spice mill (or coffee grinder designated for spices), and grind until finely ground. Transfer to a small bowl and mix in all ingredients EXCEPT Mesquite Salt. You will have enough rub for several BBQs or several pieces of beef.
- To use rub: First, rub beef with Locavore Mesquite Salt, approximately 1 teaspoon of salt per pound of meat. Then sprinkle a generous amount of the rub onto the meat, covering all surfaces. Let meat sit for at least 40 minutes. Grill or broil meat as usual.
These make a tasty and easy snack for your picnic or BBQ! You garlic lovers might also want to add a teaspoon or so of garlic powder.
¼ c. vegetable oil
2 T. prepared mustard
1 t. onion powder
12-16 oz. sourdough hard pretzels, broken into bite-sized pieces
- Preheat oven to 275. Line a large baking sheet with parchment paper.
- In large bowl, whisk together first four ingredients.
- Add the pretzels and toss to coat.
- Turn pretzels onto large baking sheet in a single, even layer. Bake for 15 minutes, stir, and then bake for 15 minutes more.
- Remove from oven and cool fully. Store in an airtight container.
This sauce is initially quite sweet on the palate, but then finishes with a nice tang.
3 T. oil
1 medium onion, minced
1 clove garlic, minced
½ c. ketchup
½ c. tomato sauce
2-3 T. cider vinegar, or taste (begin with the least amount, then taste and adjust to your liking)
3 T. Worcestershire sauce
3/8 c. bourbon, or more to taste
1 T. chipotles in adobo, or more to taste
2 T. Dijon mustard
1 t. dry mustard
½ t. freshly ground pepper
Artisan Salts Bolivian Rose Salt, as needed
- Heat the oil in a large, non-reactive saucepan over medium heat. Add the onion, and cook until softened but not brown, about 4 minutes. Add garlic and cook for 30 seconds.
- Stir in ketchup, tomato sauce, vinegar, Worcestershire sauce, lemon juice, shrub, chipotles in adobo, and honey. Taste. If too sweet skip brown sugar. Add Dijon and dry mustards, black pepper, and 1 cup of water and bring to boil. Reduce heat to low and simmer, uncovered, until thickened, about 15 minutes, stirring often to prevent scorching. If sauce becomes too thick, add water, one tablespoon at a time.
- If desired, place into food processor or blend with an immersion blender, in order to smooth out the sauce. Makes 2 ½-3 cups.
This is probably my favorite vinaigrette, ever. So delicious, and the miso helps it to remain emulsified, so it doesn’t separate like some dressings.
2 T. white miso
I T. soy sauce
1/3 c. rice vinegar
1/4 c. Stony Brook Sunflower Seed or Flax Seed Oil
1 T. sesame oil
1 t. fresh ginger, grated on microplane
1/4 c. fresh cilantro
I T. sesame seeds (optional)
Freshly ground white or black pepper
- Place first four ingredients into a jar (an empty Bee Raw Honey jar works well) and shake until the miso has dissolved. You may need to break it up with a fork to expedite the process.
- Add oils and honey. Shake well.
- Add remaining ingredients.
- Serve over arugula or grilled veggies.