Coffee Rubbed Short Rib With Caramelized Shallot Blue Cheese Fondue And Crostini Recipes

COFFEE-RUBBED RIBS RECIPE

Steps:

• Mix together the coffee, salt, paprika, chile powder, dark brown sugar, oregano, garlic powder, onion powder, black pepper, coco powder, and coriander in a small bowl to make the rub.
• Remove the membrane from the back of the rack, and trim the ribs. Rub each rack liberally with the rub. Wrap ribs in foil or place in a large container and store in the refrigerator over night (optional) .
• Remove the ribs from the fridge while preparing the smoker. Fire up the smoker to 225°F, adding a few chunks of smoking wood chunks when at temperature. When the wood is producing smoke, place the ribs in the smoker, meat side up, and smoke until the ribs have a slight bend when lifted from one end, about 5-6 hours. If using sauce, brush on the sauce and continue to cook until sauce has caramelized, about 15-20 minutes longer. Remove from the smoker, slice, and serve.

CHERRY-SMOKED COFFEE-RUBBED TOMAHAWK STEAK WITH GARLIC-HORSERADISH SAUCE

Steps:

• Prepare a charcoal grill with two zones, for direct and indirect grilling, by arranging the hot coals on one side of the grill. Preheat the grill to medium-high heat.
• Rub the steaks with olive oil and sprinkle generously with the Coffee Rub. Place 1 cup soaked and drained cherry wood chips directly on the coals. Place the steaks over direct heat, searing both sides, 3 to 5 minutes per side. Continue grilling, moving the steaks back and forth from direct to indirect heat as flareups occur, for 10 minutes, then turn over, grilling until the internal temperature reaches 125 degrees F, another 8 to 10 minutes. (If there continue to be flareups, place the lid on the grill.) Let rest for 10 minutes. Slice across the grain. Serve with Garlic-Horseradish Sauce and Lemon-Thyme Grilled Marinated Seasonal Vegetables.
• Combine the coffee, smoked paprika, brown sugar, cayenne pepper, cumin, dried mustard, thyme, 2 teaspoons salt and 1 teaspoon pepper in a medium bowl.
• Whisk together the mayonnaise, vinegar, Creole mustard, horseradish, sugar, garlic, 1 teaspoon salt and 1 tablespoon pepper in a bowl. Cover and refrigerate for 2 hours.
• Prepare a charcoal grill with two zones, for direct and indirect grilling, by arranging the hot coals on one side of the grill. Preheat the grill to medium-high heat.
• Whisk the olive oil, lemon juice, thyme, rosemary, sugar, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl.
• Lightly grease the grill grates with oil. Place the asparagus, onion, bell pepper, yellow squash and zucchini on the grill over direct heat and baste with the dressing. Grill, turning occasionally, basting every 5 minutes and moving the vegetables to indirect heat as needed for flareups, 10 to 15 minutes.

SURF AND TURF RIB-EYE CROSTINI WITH GORGONZOLA MOUSSE AND CARAMELIZED BOURBON SHALLOTS

Steps:

• For the steak: Liberally sprinkle both sides of the steaks with salt and pepper, then let sit at room temperature for 1 hour.
• Heat a cast-iron skillet over medium-high heat until very hot. Add the steaks and sear until well browned, about 4 minutes. Flip the steaks and add the butter, garlic and rosemary. Using a spoon, continually baste the top of the steaks with the butter. Cook until medium to medium rare, about 6 more minutes. Set aside loosely covered with foil and let rest 10 minutes before slicing.
• For the Gorgonzola mousse: Blend together the Neufchatel and Gorgonzola until well combined. Using a hand mixer, beat the heavy cream to medium peaks. Fold in the cheese mixture until uniform. Season with salt and pepper.
• For the crostini: Heat a grill pan over medium-high heat.
• Drizzle some olive oil over both sides of the baguette slices and sprinkle with salt and pepper. Toast the slices on the grill pan until light golden on both sides, a few minutes per side.
• To build the crostini, thinly slice the rested steaks against the grain and layer onto the crostini, about 4 slices per crostini. Place a dollop of the Gorgonzola mousse on top (or pipe for a fancier presentation), followed by some Caramelized Bourbon Shallots, Marinated Radishes and microgreens. Top with a piece of shrimp on a tiny skewer or toothpick, tail up.
• Melt the butter in a pan over medium heat. Add the shallots and slowly sweat and caramelize for 15 to 20 minutes. Deglaze with the bourbon, cooking about a minute, then season with salt and pepper.
• Whisk together the vinegar, honey and mustard in a bowl and add the radishes. Let sit for at least 1 hour and up to overnight.

BLEU CHEESE CROSTINI WITH SANCERRE SYRUP AND PEPPERY LETTUCE

Steps:

• Preheat the oven to 500 degrees F.
• Put a sheet pan or pizza stone in the oven to get it heated up too.
• Combine the Sancerre, honey, and lemon juice in a saucepan and place over medium-low heat. Simmer gently, swirling the pot around, until the wine is syrupy and coats the back of a spoon, about 15 to 20 minutes.
• Butter both sides of each slice of bread. Put a nice hunk of bleu cheese on top of the baguette slices and arrange them on the hot sheet pan or stone. Bake for 5 minutes until the cheese melts and the bread toasted.
• Put the lettuce in a mixing bowl and toss with the olive oil, salt, and pepper. Pile the greens on a serving platter with the bleu cheese crostini around it. Drizzle the wine syrup over the crostini and greens and sprinkle with the walnuts.

GRUYèRE FONDUE WITH CARAMELIZED SHALLOTS

Steps:

• Melt butter in heavy medium skillet over medium heat. Add thinly sliced shallots and sauté 3 minutes. Reduce heat to low; sprinkle shallots with sugar, salt and pepper. Sauté until shallots are caramelized, about 15 minutes. Transfer shallots to small bowl. Add 1 1/2 cups wine to skillet; boil 1 minute.
• Pour wine into heavy medium saucepan; set over medium-low heat. Toss cheese with flour in medium bowl to coat. Add half of caramelized shallots to wine; add cheese mixture by handfuls, stirring until cheese melts and is smooth before adding more. Thin with more wine if mixture is too thick. Season with nutmeg, salt and pepper.
• Transfer cheese mixture to fondue pot. Set pot over candle or canned heat burner. Top fondue with remaining caramelized shallots. Serve with bread cubes.

COFFEE-BRAISED SHORT RIBS

Steps:

• Sprinkle ribs with 1 teaspoon salt, coriander and pepper. In a large skillet, brown ribs in oil in batches. Using tongs, transfer ribs to a 6-qt. slow cooker. Add potatoes and onion., Add broth to the skillet, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Stir in garlic and remaining salt; add to slow cooker. Pour coffee over top. Cover and cook on low for 6-8 hours or until meat is tender., Remove ribs and potatoes to a serving platter; keep warm. Strain cooking juices into a small saucepan; skim fat. Bring to a boil; cook until liquid is reduced by half. Stir in vinegar. Remove from the heat; whisk in butter. Serve with ribs and potatoes.

COFFEE-MARINATED BISON SHORT RIBS

Steps:

• For marinade:
• Stir 4 cups water, coffee, 1/2 cup coarse salt, and sugar in large bowl until salt and sugar dissolve. Add syrup and next 3 ingredients; stir until ice melts. Add ribs. Place plate atop ribs to keep submerged. Cover and chill 4 to 6 hours. Drain ribs; discard marinade. DO AHEAD: Drained ribs can be made 2 days ahead. Cover and chill.
• For short ribs:
• Preheat oven to 325°F. Sauté bacon in heavy large wide ovenproof pot over medium heat until beginning to brown. Using slotted spoon, transfer bacon to plate. Increase heat to medium-high. Sprinkle ribs with salt and pepper. Working in batches, cook ribs until browned on all sides, about 7 minutes per batch. Transfer to large plate. Add onions, shallots, garlic, and jalapeño to pot. Reduce heat to medium, cover, and cook until vegetables are soft, stirring occasionally, about 10 minutes. Add coffee and broth; stir, scraping up browned bits. Add chili sauce and all remaining ingredients; bring to boil. Add bacon and ribs, cover, and transfer to oven. Braise until meat is tender, about 2 hours 15 minutes. DO AHEAD: Can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm in 325°F oven until heated through, about 20 minutes, before continuing.
• Transfer ribs to plate; tent with foil to keep warm. Spoon fat from surface of sauce. Boil sauce until reduced to 2 cups, about 5 minutes. Pour sauce over ribs.