CuisineMentor

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Espresso Steak-BBQ Rub Spice Blend Recipes

This blend is rich, and smoky with a hint of heat. All Natural. Salt and sugar free, no msg or additives.. It is hand blended.

Delicious on steak, chicken, pork, and fish. Try on tofu. Use as a rub in making pulled pork. Also great in recipes as a delicious substitute for chili powder.

Ingredients: Ancho Chile, Italian Espresso Powder, Smoked Paprika, Black Pepper, Chipotle, Garlic, Ginger, Onion, Mustard, Thyme, Cayenne Pepper.


Coffee as a Spice: Coffee is used in both sweet and savory dishes. It adds a wonderful, smoky flavor to meat that is subtle and understated. Coffee pairs well with darker meats, and many restaurants use it to highlight their most exclusive cuts. It’s especially popular with buffalo and elk steaks, antelope, the most expensive cuts of beef and salmon. Coffee, however, also lends a delightfully exotic note to the flavors of less expensive cuts of meat. Try it on chicken to see just how it can really liven up your next barbecue.

Grilling hints: Remember to let the meat rest for at least half an hour after rubbing it to let it absorb the flavors. Start meat over direct heat to sear in juices, but finish over indirect heat to avoid overcooking or burning.
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                  Espresso Rubbed Salmon with Wilted Spinach

1/4 c. orange juice
3 Tablespoons olive oil, divided
2 pounds salmon fillets
1 Tablespoon brown sugar
1 Tablespoon CuisineMentor Espresso Steak – BBQ Rub Spice Blend
1/2 teaspoon. kosher salt
1 teaspoon orange zest
                                                                  1 lb baby spinach leaves   

To make marinade, mix orange juice and 2 Tablespoons olive oil in a small bowl. Place salmon in large glass dish. Add marinade; turn to coat well. Cover and refrigerate 30 minutes or longer for extra flavor.
In small bowl, mix brown sugar, Espresso Spice Blend, salt and orange zest. Remove salmon from marinade.
Place on a greased foil-lined baking pan. Discard any remaining marinade. Rub top of salmon evenly with the spice mixture. Let stand at room temperature while preheating oven to 400 degrees, about 10 minutes.
Roast salmon in oven 10 to 15 minutes or until fish flakes easily with a fork. Meanwhile, heat remaining olive oil in large skillet on medium heat. Add spinach; cook and stir 2 minutes or until wilted.

Serve salmon over spinach.
6 Servings.

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                       Vegetarian Cowboy Chili – you won’t miss the meat

2 Tablespoons olive oil
2 to 3 cups onions, ½ inch dice
2 Tablespoons chili powder
4 Tablespoons CuisineMentor Espresso Steak - BBQ Rub Spice Blend
3 cloves garlic, minced
28 ounce can diced tomatoes (fire roasted preferred) with juice
3 cups vegetable broth
2 large sweet peppers (red, yellow, or green bell ), seeded and sliced in ¼ inch rings
1 teaspoon salt
5- 15 ounce cans beans, drained and rinsed (pinto, black, kidney, garbanzo or any combination)
1 bunch cilantro, minced (optional)
salt, pepper

             garnishes: sour cream, grated pepper jack or cheddar cheese, diced sweet onion, cornbread

Heat oil in large pot over medium heat. Add onions and sauté until soft about 5 minutes. Add chili powder, Espresso Steak - BBQ Rub Spice Blend, garlic and cook stirring until fragrant about 1 minute. Add tomatoes, broth, peppers, salt and bring to a simmer. Cover, reduce heat to low and simmer, stirring occasionally, about 30 minutes. Add beans, stir; bring back to simmer, cook gently about 5 minutes.
Stir in cilantro. Season with salt and pepper.            
Serve in deep bowls with garnishes. Serve with cornbread.
Serves 6.

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                                Espresso  Rubbed Pork Tenderloin
Pork tenderloins are not only lean, but also they are flavorful and easy to cook. Like chicken, pork easily takes on the flavor of the rub, marinade or sauce you pair it with.

2 pork tenderloins (1 3/4 to 2 pounds total)
4 teaspoons olive oil

Prepared Rub – mix together:
2 teaspoons brown sugar
2 Tablespoons Espresso Steak -BBQ Rub
1 teaspoon kosher salt

Preheat grill to high heat or if using charcoal, build a two level fire. Remove silver skin from pork and brush with olive oil. Sprinkle all sides with the prepared Rub.
Oil grill grates and cook pork, with lid closed for 7 minutes, without turning. Flip pork and continue cooking for 6 minutes. Pork should be seared on both sides with a nice crust. Cooking times may be slightly less with charcoal grill.
If using gas, do not open lid, but turn burners to medium-low and cook for another 5 minutes. With charcoal grills, move pork to cooler side of grill and cook for 4 to 5 minutes until internal temperature of thickest part of meat registers 145 degrees F.

Like steaks, let the pork rest on a cutting board for about 10 minutes before carving.

Serves 6.

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Hominy is dried maize kernels which have been treated with an alkali. Mexican and many Native American cultures made hominy and integrated it into their diet. Recipes using hominy include menudo (a spicy Mexican tripe and hominy soup), pozole (a stew of hominy and pork, chicken, or other meat), hominy bread, hominy chili, hog n' hominy, casseroles and fried dishes. Hominy can be ground coarsely to make hominy grits, or into a fine mash (dough) to make masa, the dough used to make tamales.

This Pork and Hominy Stew is derived from the classic New Mexico Pozole. It is reminiscent of chili. The hominy adds a hint of the maize flavor as found in tamales. This stew is delicious served with corn bread. And is even better reheated the next day.
                                     Pork and Hominy Stew 

             3½ Tbsp CuisineMentor Espresso Steak – BBQ Rub Spice Blend [divided use]
             ½ teaspoon salt
             1½  Lb pork tenderloin, trimmed and cut into 1 1/2 Inch pieces
             1  Tablespoons  olive oil [divided use]
             2  cup onion, chopped
             1½ cup green bell pepper, chopped 
             2½ cup chicken broth, fat-free less-sodium
             28 oz can hominy, drained
             14.5 oz can tomato, diced fire-roasted, undrained

                    garnishes listed below   

Set aside 1 tsp Espresso Steak - BBQ Rub. In a bowl, add pork and remaining spice and salt, tossing well to coat.           

Heat 2 tsp oil in a large Dutch oven over medium-high heat. Add pork mixture to  pan; cook 5 minutes or until browned, stirring occasionally. Remove pork from pan; set aside. Add remaining 1 tsp of oil to the pan. Add onion and bell pepper, sauté 5 minutes or until tender, stirring occasionally. Return pork to pan. Add reserved 1tsp spice, broth, hominy, and tomatoes; bring to a boil. Partially cover, reduce heat, and simmer 25 minutes.           
Serve in bowls with grated cheese, chopped sweet onion, sour cream and lime wedges.

Serves 6.

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     Caribbean Espresso BBQ Sauce
1 Tablespoon olive oil
½ cup minced onion
8 ounce can tomato sauce
1/3 cup pineapple juice, rum or a mixture of both
1/3 cup mild molasses
2 Tablespoons vinegar
2 Tablespoons Worcestershire sauce
2 Tablespoons CuisineMentor Espresso Steak - BBQ Spice Blend
Heat oil in saucepan over medium heat. Cook onions in oil for about 5 minutes or until soft. Stir in remaining ingredients. Bring to a boil, reduce heat. Simmer uncovered, about 20 minutes or until sauce is reduced to 1½ cups, stirring occasionally. Refrigerate sauce until ready to use.
Additional ideas: Add 2 shots brandy, whiskey, or bourbon instead of rum.