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Coffee pork Chops
Spaghetti al Caffe
Fusilli with coffee ragout
Coffee Rub
Black Jack BBQ rub
Coffee Marinade
Coffee Chili
Coffee Pork Chops

Fusilli with coffee ragout
500 g of fusilli (an Italian pasta)
   4-500 g of lean pork meat roughly minced, or, if preferred, lean turkey meat
   two big onions
   two spoonfuls of butter
   two spoonfuls of olive oil
   one deciliter of red, young, generous wine
   one deciliter of coffee, neither too strong (like espresso), nor too weak
   salt and pepper
   a pinch of dried mint and sweet marjoran

Melt butter and oil in a large frying pan, add the onions chopped up fine, and wait for the onion, on a low flame, to almost melt without colouring. Add now the mincemeat, a pinch of salt and pepper, and let it colour, turning it every now and then, until the gravy begins to dry. Then add the wine in successive stages - and when the wine is finished continue with the coffee. Finally, add the dried mint and marjoram. stir to amalgamate all the ingredients. Serve this ragout with the pasta "al dente", that is to say, not "mushy".  Serves 6 people.

Spaghetti al Caffe
500 g of lean beef mincemeat
   4 medium onions chopped up fine
   1 clove of garlic chopped up fine
   200 g of peeled tomatoes
   100 g of tomato sauce
    3/4 cup of strong coffee
   250 g of chopped "champignon" mushrooms
   2 spoonfuls of olive oil
   1 pinch of sugar
   salt, pepper, oregano
   250 g of spaghetti
   grated Parmesan cheese

Brown the onions and garlic in olive oil, add the mincemeat and let it colour. Then add the chopped peeled tomatoes and champignons, the tomato sauce and the coffee. Let it simmer for 30 minutes, adding some water if necessary. Add the oregano. Let it cook for another 5 minutes, then add salt and pepper. Separately, cook the spaghetti in salted boiling water for 7 minutes. Finally pour the sauce on to the well-drained spaghetti, and sprinkle with grated Parmesan cheese. Serves 4 people.


Coffee pork chops
6 pork chops
   3 spoonfuls of olive oil
   2 mashed cloves of garlic
   2 spoonfuls of minced parsley
   150 ml of red wine
   150 ml of strong black coffee
   3 spoonfuls of honey
   salt and black pepper, freshly-ground
   juice and grated pulp of a lemon or lime

Put the chops inside a large, but low stewpan. Mix the remaining ingredients and drop them all on to the chops. Let it marinate for one night, stirring every now and then. Remove the chops from the stewpan, put them under the grill and turn them over until uniformly browned. Put them again into the stewpan, and bake in the oven (180C) for 30 minutes. Remove the chops, and skim the fat off the gravy. Serve with rice. Serves 6 people.

Coffee Rub
3 tsp coffee grounds
1/2 tsp garlic powder
1/4 tsp paprika
1/8 tsp cayenne
1 tsp black pepper
1/2 tsp parsley flakes

Mix all ingredients & use as a rub for beef.
Let meat stand after the rub has been applied for at lease 1 hour before cooking.


Black Jack BBQ Sauce
1 cup strong coffee
1 cup Worcestershire sauce
1/2 cup brown sugar
1/2 cup ketchup
3 tbs chili powder
2 tsp salt
2 cups onions, chopped finely
1/4 cup hot chili peppers, minced (optional)
6 cloves garlic, minced

Combine ingredients & simmer for 25 minutes, then strain & let cool.  Store BBQ sauce in refrigerator.

Coffee Marinade
2 tsp garlic, minced
1 1/2 tbs mint leaves, chopped
1 tbs coffee grounds, fine
1/4 cup olive oil
1/3 cup red wine
1/4 tsp whole peppercorns
1/4 tsp coriander seeds
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1 tsp dried rosemary
1/4 tsp salt

Grind spices & seeds with a mortal & pestle or electric grinder.  Combine with the rest of the ingredients- whisk.


Coffee Chili
1 cup dried beans (red or black)
1 tbs vegetable oil
3 cloves garlic, minced
1tbs chili powder
1 tsp thyme
1 tsp pepper
1 tsp oregano
1 cup beef broth
1 cup stronge coffee
1/2 cup chopped onions
2 lb sirlon steak, 1/2 inch cubes
1 can (14oz) crushed tomatoes
Sour cream, grated cheese for garnish

Cover the beans in 3/4 cup of coffee and let soak overnight.  Next day, saute the onions and garlic in oil until soft.  Then brown the sirloin cubes.  Add last 1/4 cup of coffee along with spices & tomatoes.  Bring to a boil while stirring, then reduce heat & simmer for 10 minutes.  Add the broth and beans, and continue to simmer for about an hour.  Serve topped with a dollop of sour cream and a sprinkling of grated cheese.
Serves 4 to 6

6 pork chops
3 TBS olive oil
2 mashed cloves of garlic
2 tsp minced parsley
2/3 cup (150 ml) of red wine
2/3 cup (150 ml) of strong black coffee
3 tsp honey
Salt & black pepper, freshly-ground
Juice & grated pulp of a lemon or lime

Put chops inside a large, low stewpan.
Mix remaining ingredients and drop all onto chops.
Let marinate overnight stirring every now & then.
Remove chops from the stewpan.
Grill until uniformly browned.
Put them again into stewpan, and bake in the oven 360ºF (180ºC) for 30 minutes.
Remove the chops and skim the fat off the gravy.
Serve with rice

Serves 6.

2 teaspoons instant coffee granuals   
1/2 teaspoon freshly ground black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 tablespoon paprika
1/2 teaspoon cayenne
1-1/2 pound boneless sirloin beef steak (1 to 1-1/4" thick)

Mix  all 6 ingredients together in a small bowl. Press the spice
mixture firmly into the steak on both sides. (Save and use remaining
spice for another use.) Melt 1 tablespoon of butter in a large, heavy
frying pan over medium heat. Cook steak over high heat 3 minutes on
each side; turn again to desired doneness. The outside will become
very dark and crusty.

Where would you find a bat boy?
At a baseball stadium

Every day, Americans drink more than 300 million cups of coffee; 75 % of those are home brewed.
Coffee is second only to oil in terms of dollars trade worldwide.
Thanks to some popular commercials, most of us believe that coffee originated in Colombia or Brazil. Not so; it originated in Ethiopia.
More than half of Americans ( 66%)
drink coffee away from home.
It takes approximately 42 coffee beans to make an average serving of espresso.
In 1683, one pound of coffee in New York was worth as much as four acres of land.
To be considered truly fresh, coffee should be ground right before brewing and brewed within three to seven days of roasting.