May-June-2017_flipbook Revised


Coffee-Crusted Beef Tenderloin Serves 8 — Pictured on page 22. WHAT YOU WILL NEED 1 (3-pound) beef tenderloin 3 tablespoons finely ground coffee 3 tablespoons dark brown sugar, lightly packed 3 teaspoons kosher salt 1 teaspoon ground cumin 1 teaspoon cayenne pepper 5 carrots, peeled, halved and sliced lengthwise 11 pounds small red potatoes, halved 2 small white onions, quartered 2 teaspoons dried rosemary, crumbled 2 tablespoons olive oil 4 tablespoons butter 1 cup red wine 2 cups beef stock Salt and freshly ground black pepper, to taste HOW TO PREP

Grilled (or Baked) Chicken Drumsticks with Coffee Barbecue Sauce Serves 4 WHAT YOU WILL NEED 3 pounds chicken drumsticks, thighs or wings 1 cup packed dark brown sugar 11 tablespoons apple cider vinegar 2 garlic cloves, minced 1 teaspoon salt 1 teaspoon red pepper flakes HOW TO PREP Sprinkle chicken with Creole seasoning. Let sit while heating a grill to medium or preheating an oven to 375 degrees. In a small saucepan over medium heat, combine catsup, coffee, brown sugar, vinegar, garlic, salt and red pepper flakes. Stir occasionally until mixture comes to a boil. Reduce heat and simmer 10 minutes. TOGRILL: Put the chicken on the grill and cook, turning occasionally, for 20 to 25 minutes for drumsticks or thighs, or 10 to 15 minutes for wings. Brush with sauce and grill until an instant-read thermometer inserted in the center, not touching bone, reads 165 degrees, then cook another 5 to 10 minutes for wings and longer for bigger pieces. The sauce will begin to caramelize on the chicken. Watch carefully so it doesn’t burn. Brush again with the sauce just before taking off the grill. TO BAKE: Preheat oven to 375 degrees. Line a large baking or roasting pan with foil and coat with nonstick cooking spray. Sprinkle chicken with Creole seasoning and put it on the pan in a single layer. Prepare barbecue sauce as directed. Bake chicken for 30 minutes, turning once. Remove from oven. Brush the sauce all over the chicken, coating well. Return the pan to the oven and bake 10 minutes more for wings and 20 minutes more for bigger pieces. Glaze once more with remaining sauce and heat 5 to 10 minutes longer. (Check drumsticks, wings and thighs for doneness by cutting into a piece.) Serve hot, cold or at room temperature. Creole seasoning 1 cup catsup 1/3 cup brewed coffee

On a sheet of parchment, tie the tenderloin with cooking twine, knotting securely at 1-inch intervals. Trim ends of twine. In a small bowl, combine coffee, brown sugar, 2 teaspoons salt, cumin and cayenne. Rub the mixture all over the tenderloin. Put it on a rack and let sit for 1 hour to come to room temperature. Preheat oven to 250 degrees. Put the carrots, potatoes and onion in the bottom of a roasting pan. Add 1 teaspoon salt, rosemary and olive oil. Toss to coat the vegetables. Put the tenderloin on top of the vegetables. Roast for 21 to 3 hours, checking after the first 2 hours, until interior of the tenderloin is 130 degrees. Remove vegetables from the pan and place in a bowl. Pierce with a fork to check for tenderness. If not tender enough, microwave vegetables at 3-minute intervals until they reach desired tenderness. Keep covered and warm. Heat 2 tablespoons of butter in a cast-iron skillet. When the butter is hot, transfer tenderloin to the skillet and brown until very dark on all sides, adding another 2 tablespoons of butter as needed. Put the tenderloin on a cutting board and cover with foil.

Make jus. Put the roasting pan over a burner (or two) on the stove and heat over medium heat. Add wine. With a wooden spoon, scrape up the browned bits on the bottom of the pan until they dissolve in the wine. Cook until reduced by about half, about 5 minutes. Stir in beef stock and cook until reduced again by about half, another 8 minutes or so, stirring occasionally. Taste and add salt and freshly ground black pepper to season as needed. Pour through a strainer or sieve into a serving bowl. Snip the twine off the tenderloin with cooking shears, using tongs to remove the twine completely. Slice tenderloin into 1-inch-thick servings. Serve with the jus and vegetables.


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