The January 2018 Challenge is...

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THANK YOU Hank for showing your ribs ... that I know are NOT burnt ... but still do look kinda burnt. I have stuff like that lots of times (maybe it's just in the pics) that I've got to be telling every freakin' expert in the world ... "NO ... It's NOT burnt!".

Please explain that side on the left of the pic please. TIA.
 
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Joined Nov 5, 2007
I did a red cooked pork belly for a challenge before. This time it is red cooked pork, coffee flavor.

The Players

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Of course a slab of pork belly. Seasonings for this stage are soy sauce, shou xing wine ( Chinese sherry ) garlic, star anise and some espresso powder.

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Later on rock sugar, eggs, and fried tofu come into play.

The Procedure

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The belly is blanched for about 5 minutes then cooled and drained on a rack.

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About a quarter cup sherry and a quarter cup soy sauce are mixed, and the espresso [ There is no X in espresso ] powder gets blended in. I just kept adding small amounts of it until the mix had a good, strong coffee flavor, probably about 3 tablespoons. The cooled pork, cut into chunks, went into a plastic bag with the coffee mix, 5 star anise and 4 smooshed cloves ( or toes ) of garlic. Into the fridge overnight. The bag got massaged a few times during the course of the day.

First into the wok was some of the rock sugar.

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Okay, I didn't actually leave this big chunks in, I did smash put them into a bag and smash them into smaller bits. It could have taken all night to get that big hunk to melt down. So the crushed sugar sits over medium heat for some time, melting and starting to turn into a nice amber colored syrup. Meanwhile the pork is draining, the marinade is strained. The pork goes into the wok with the sugar for about 10 minutes to brown.

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The strained marinade goes into the mix, the heat is turned down and the mix simmers. covered, for about an hour or so, getting stirred every now and again to keep the sugar from burning on the bottom, a little water added here and there to keep it from getting too dry. Meanwhile the eggs are hard cooked, cooled and peeled, then lightly scored to allow the sauce to penetrate a bit. The deep fried tofu chunks are cut into bite sized pieces. Then everybody into the pool.

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A taste test shows that a fair bit of the coffee flavor has been lost. I spoon about half a cup of the sauce and stir some more of the espresso powder into it. Quite a bit more actually, then back into the pot.
Getting close.


The Product

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It is rich. It is dark. It is sweet from the sugar, bitter from the coffee. I'm not complaining.

mjb.
 
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Shame on me, I took the infamous sweet approach! :p

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Brownie with Port Wine and orange zabaione topped with almond and coffee beans praliné.

I've manage to put coffee, chocolate and oranges together, add a little booze and what could go wrong? Spoiler alert, nothing went wrong! :D

Also, consider it's summer here, with temperatures around 36C it's difficult to think of comforting heavy dishes.
 
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Joined Aug 21, 2004
English muffin with smoked applewood bacon, poached eggs, and topped with a coffee bernaise.
baby rainbow carrots that were roasted on a bed of roasted coffee beans
sweet potato hash browns seasoned with ground coffee beans, black pepper, and cinnamon sautéed in the applewood bacon fat


For the bernaise I made some coffee vinegar. I brought rice wine vinegar up to a simmer and poured it over some ground roasted coffee and let it steep overnight. The next day I strained it, added some carrot juice, carrot tops, shallots, and cracked black pepper. Reduced au sec, strained, and used as my bernaise base. When I made the bernaise, I made sure to make a stiff sabayon before adding the butter, because that way I could thin it with drizzles of brewed coffee. Finished with fresh chopped carrot tops.
 
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THANK YOU Hank for showing your ribs ... that I know are NOT burnt ... but still do look kinda burnt. I have stuff like that lots of times (maybe it's just in the pics) that I've got to be telling every freakin' expert in the world ... "NO ... It's NOT burnt!".

Please explain that side on the left of the pic please. TIA.

Iceman, the ribs definitely are not burnt as you say. Just before serving I fired up the gas grill, sauced the ribs and caramelized the sauce. The colors are a little off there, as in the side dish you asked about. It is smashed red potatoes with coffee butter. Maybe yellow potatoes would have been a better choice, and the problem with coffee butter is you start with yellow butter, mix in black coffee and end up with a product the color "baby s*** brown" (thats a real color, it used to be in the 64 crayon Crayola box)
 
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Less then 10 days till the end of the challenge!! Lets see some more dishes with coffee!! Great dishes so far, and I presume a few more great ones to come!!
 
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Joined Oct 19, 2017
Currently soaking cherrywood chips in an espresso bath to smoke either brisket, ribs or whatever my old boss has available this weekend
 
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Joined Nov 5, 2007
@jane nair I bet a beef brisket would work well in such a red cooked dish, it would need a few more hours of braise time, but could end up quite tasty.

For those of you needing some inspiration, this badly produced video may offer some ideas.


mjb.
 
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Joined Nov 5, 2007
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By the way I have a beef based dish currently in the works, planning a chicken one as well. We'll see if I manage to get them done in time.

mjb.
 
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Joined Jul 5, 2017
I made a coffee dish with chicken but I can’t figure out how to post a picture from my phone!

It was super good, it was coffee breaded chicken drums with confit cherry tomatoes, sweet potato chips, and red eye gravy.
 
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Joined Dec 20, 2017
A new Challenger appears!!!!!

After seeing all these entries I'm more excited for whatever February has to offer, this is the first time I've ever competed in anything food-related. I feel like these challenges are going to push me into exploring a lot of new territory and ingredients.

Here is my entry, espresso/tiramisu shake!
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I made this with all natural Vanilla bean ice cream, blended with with a packet of Starbucks dark french roast instant coffee. The glass was frozen and decorated with Callebaut chocolate and sprinkles for some flair, and topped with crushed Chocolate-covered espresso beans. It doesn't really come through in the picture, but there is a layer of mascarpone cream in the center.
Finally some chocolate wafer straws for drinking and a ladyfinger to complete the tiramisu theme.
I was worried that the vanilla would hide the coffee flavor, and figured a dark roast would be bold enough to retain it's presence among all the cream and sugar. I also chose instant coffee to avoid any graininess from a regular sized grind.

This turned out so well that we are now serving it as our seasonal shake until valentines rolls around :)
 
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Joined Jul 5, 2017
A new Challenger appears!!!!!

After seeing all these entries I'm more excited for whatever February has to offer, this is the first time I've ever competed in anything food-related. I feel like these challenges are going to push me into exploring a lot of new territory and ingredients.

Here is my entry, espresso/tiramisu shake!
View attachment 64424

I made this with all natural Vanilla bean ice cream, blended with with a packet of Starbucks dark french roast instant coffee. The glass was frozen and decorated with Callebaut chocolate and sprinkles for some flair, and topped with crushed Chocolate-covered espresso beans. It doesn't really come through in the picture, but there is a layer of mascarpone cream in the center.
Finally some chocolate wafer straws for drinking and a ladyfinger to complete the tiramisu theme.
I was worried that the vanilla would hide the coffee flavor, and figured a dark roast would be bold enough to retain it's presence among all the cream and sugar. I also chose instant coffee to avoid any graininess from a regular sized grind.

This turned out so well that we are now serving it as our seasonal shake until valentines rolls around :)

Oh shit that looks and sounds amazing!!! I’m a big sweet tooth guy and I would devour that no question.
 
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Joined Jan 22, 2018
While I am not the best picture taker this experiment turned out very well. and I am happy with it, I tool a strip of pork not sure what it was cause it was in Russian kinda looked like a pork loin 95% on that's what it is.

anyway cut it into one big flat piece seasoned the inside with salt and pepper, the outside with a coffee, brown sugar and chilli rub,

stuffed with bell peppers and aged English cheddar. The sauce is a port chocolate wine sauce. the pork came out great esp the spicy brown sugar coffee bark and the tender meat inside. (could have taken out sooner so make it more juicy)
but the sauce is where i could have done better the chocholate flavor was more pronounced than I had intended overpowering some of the other spices and flavors in the sauce.
Overall tho it was a great concept I plan to refine in the future, any advice would be greatly appreciated. 27480029_10160003025950327_1623937716_o.jpg 27479659_10160003025175327_1635314532_o.jpg 27479628_10160003026315327_152774903_o.jpg
 
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