Coffee is obviously the beverage of choice here at Brewed Coffee, but that does not mean that we’re limiting our coffee addiction to espresso shots and steaming mugs of coffee because coffee can be used to turn ordinary dishes to something novel and more flavorful.
I’m sure you’re familiar with coffee-based desserts like tiramisu and affogato (scoop of vanilla gelato or ice cream drowned in a shot of espresso), but have you ever used coffee as an ingredient for when making savory dishes? The Brown Sugar and Coffee Barbecue Sauce recipe below from Chef Art Smith is a great way to introduce your palate to the wonderful world of coffee-based and coffee-flavored dishes. The barbecue sauce can after all be used for a good variety of meats.
Brown Sugar and Coffee Barbecue Sauce
- 2 tablespoons olive oil
- 1 3/4 cups chopped white onions
- 6 garlic cloves, chopped
- 2 tablespoons minced seeded jalapeño chile
- 1/2 cup (packed) dark brown sugar
- 2 tablespoons chili powder
- 2 tablespoons mild-flavored (light) molasses
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 28-ounce can crushed tomatoes with added puree
- 1 cup low-salt chicken broth
- 1 cup freshly brewed strong coffee or 1 tablespoon instant espresso powder dissolved in 1 cup hot water
Heat oil in heavy large saucepan over medium-high heat. Add onions, garlic, and jalapeño; sauté until onions are tender, about 7 minutes. Add brown sugar, chili powder, molasses, cilantro, and cumin; stir until sugar dissolves. Stir in crushed tomatoes with puree, broth, and coffee; bring to boil. Reduce heat and simmer uncovered until sauce thickens slightly and is reduced to 4 cups, stirring often, about 35 minutes. Season sauce to taste with salt and pepper. DO AHEAD: Can be made 1 week ahead. Cover and chill.
For more coffee dish ideas, read Epicurious’ Cooking with Coffee article.
Image via Cafe Groenhout