Puerto Rican coffee is so delicious. There is something about the soil and climate and elevation of Puerto Rico that makes for a premium coffee. Now, of course we drink it by the gallon, but recently thought it might be nice to experiment with some coffee recipes and incorporate coffee into a meal. In fact, for your next dinner party, consider theming it to coffee! There are ways to incorporate coffee into not only desserts, but appetizers and entrees too. Here are some recipes that include coffee that are perfect for entertaining or just for sitting down with the family!
Appetizer – Coffee Churrasco Nachos
** Churrasco is also known as flank steak
Serves 6-8; can be doubled
For the steak:
1-1/2 lb Churrasco
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp ground black pepper
1/4 tsp kosher salt
2 clove garlic, chopped
1 tsp Adobo
1/2 cup coffee syrup
1 medium onion, sliced
1 medium red bell pepper, sliced
1 4-oz can jalapeño nacho rings (optional)
4 oz shredded Monterey Jack or Cheddar cheese
In a large bowl, combine all dry spices. Rub this mixture on both sides of the meat and cook until medium rare. Remove the meat, cut across the grain into 2-inch chunks, and shred with 2 forks. Return the meat to the pan and cover and allow to simmer for 15 minutes. Top each piece of tortilla with a spoonful of shredded flank steak, a few jalapeño rings, and some shredded cheese. Bake in the oven on 375 for as long as it takes for cheese to melt. Sprinkle with some fresh cilantro, and serve immediately.
** Avocado, Guacamole, and Sour Cream are excellent pairings with these nachos
Entrée – Coffee Meat Rub
For the entrée, we suggest a nice coffee meat rub. This will work excellent on any red meat or chicken, and especially well when grilling on the barbecue.
2 tablespoons ground Tesoro del Sol coffee beans
2 tablespoons ground black pepper
1 1/2 tablespoons kosher salt
1/2 teaspoon cayenne pepper
1 tablespoon ground cumin
Preheat the oven broiler. Place the ground coffee on a sheet of aluminum foil, and place about 6 inches from the heat source. Broil for about 45 seconds, shaking the foil about every 10 seconds, or whenever you see smoke. In a small bowl, stir together the coffee, black pepper, salt, cayenne pepper, and cumin. Rub into steaks, or pound in with a meat mallet. Grill as desired
Dessert – Coffee Cookie
Every year I bake many types of holiday cookies to gift to co-workers and friends. I always stay with traditional favorites like Chocolate Chip and Peanut Butter, and then throw in a few cookies of unusual taste. Last year I did a coffee cookie, and it was so well-received that I plan to do it again this year!
1/2 cup butter, softened
3/4 cup dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon instant espresso or coffee powder
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped bittersweet chocolate
1/2 cup chopped hazelnuts
Beat butter and sugar at medium speed with an electric mixer 2 minutes or until light and fluffy. Add egg, beating until smooth, stopping to scrape down sides as needed. Stir in vanilla and espresso powder.
Stir together flour, baking soda, and salt. Gradually add to butter mixture, beating at low speed until blended. Stir chopped bittersweet chocolate and chopped hazelnuts into batter. Drop by rounded tablespoonfuls 2 inches apart on lightly greased or parchment paper-lined baking sheets. Bake, in batches, at 350° for 10 to 12 minutes. Let cool completely on wire racks.
Coffee Cookie Recipe is courtesy of Jan Moon, Coastal Living, DECEMBER 2010
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