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Sunday, February 22, 2009

coffee it's not just to drink : JAVA CHICKEN WITH CAFE LATTE BARBECUE SAUCE

You would not think coffee goes with anything but drinking. But coffee makes an interesting part of some recipes. I just saw this recipe on his show today . While I won't make it yet I wanted to post it now so if anyone wants to try it sooner they can.


When I was growing up,” barbecue” meant chicken marinated in sweet barbecue sauce, burnt charcoal-black on the outside, still raw inside, and reeking of lighter fluid. Sound familiar? This show will teach you the right way to grill America’s favorite bird: on a charcoal grill, in a smoker, and on a gas grill.


Source: Recipe adapted from How to Grill by Steven Raichlen
(Workman, 2001)
Method: Direct grilling
Serves: 2 to 4
Advance Preparation: 15 minutes to 4 hours for letting the chicken cure

2 chickens (3-1/2 to 4 pounds each)
4 tablespoons Espresso Rub (recipe below)
1-1/2 cups Mocha Mop Sauce (recipe below)
1-1/2 cups Cafe Latte Barbecue Sauce (recipe below)

You’ll also need:
Poultry shears
1-1/2 cups smoking chips soaked for 1 hour in cold coffee to cover,
then drained

Remove the giblets from the body cavities of the chickens and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chickens, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels. Cut the chickens in half: Remove the backbone with a poultry shears or sharp knife; fold the chicken open like a book and turn it over; remove the breastbone and white cartilage, then cut off the wingtips.

Arrange the chicken halves on a baking sheet (or baking sheets) large enough to hold them and sprinkle on both sides with the rub. Pat the rub onto the chickens with your fingertips. Let the chickens sit in the refrigerator, covered, for as little as 15 minutes or as long as 4 hours; the longer they stand, the richer the flavor will be.

Set up the grill for indirect grilling and preheat to medium. When ready to cook, brush and oil the grill grate. If using charcoal, toss the wood chips on the coals. If using a gas grill, place the wood chips in the smoker box and preheat the grill to high; then, when smoke appears, lower the heat to medium.

Arrange the chicken halves, skin side up, on the hot grate over the drip pan. Indirect grill for 40 to 50 minutes, mopping the chickens often.

After 30 minutes, skin should be cooked enough to start mopping.

Set aside 1 cup of barbecue sauce for serving. When the chickens are nearly done cooking, brush the skin side with barbecue sauce and turn the halves and grill for 5 minutes to sizzle the sauce, then brush the bone side with sauce and turn the chickens again.

Grill another 5 minutes before removing the chickens. The chickens are done when an instant-read meat thermometer inserted into the thickest part of a thigh (but not touching the bone) registers about 170 degrees.

Transfer the chicken halves to plates or a platter and let rest for 3 minutes before serving with the reserved sauce.

Espresso Rub

2 tablespoons ground dark roast coffee
2 teaspoons coarse salt (kosher or sea)
1 teaspoon pure chile powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon

Place the ground coffee, salt, chile powder, onion powder, garlic powder, coriander, pepper, and cinnamon in a small bowl and mix with your fingers or a whisk, breaking up any lumps.

Mocha Mop Sauce

1 cup cold brewed coffee
3/4 cup beer
2 tablespoons cocoa powder
1 teaspoon coarse salt (kosher or sea)

Combine the coffee and beer in a bowl. Whisk in the cocoa powder and salt.

Café Latte Barbecue Sauce

Yield: Makes about 2 cups

1 slice bacon, finely chopped
1/2 medium onion, finely chopped
3/4 cup brewed strong coffee or espresso
3/4 cup ketchup
1/4 cup Worcestershire sauce
1/4 cup heavy cream
3 tablespoons brown sugar
2 tablespoons Dijon mustard
Coarse salt (kosher or sea) and freshly ground pepper to taste

Place the bacon and onion in a heavy saucepan cook over medium heat until lightly browned, 3 minutes, stirring often. Stir in the remaining ingredients and gradually bring to a boil. Reduce the heat slightly and simmer the sauce until thick and richly flavored, 10 minutes, whisking from time to time. Correct the seasoning, adding salt and pepper to taste.

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