What's for Dinner Tonight?

[Pressing-On]

Originally Posted by KeptByTheWord

Have you ever cooked meat before with coffee grounds PO?

A family member cooked some steak for us with coffee grounds, and I wasn't real impressed, as the coffee grounds were still crunchy.

I'll be interested in hearing how your roast turns out with the coffee grounds, cinnamon, and cocoa powder - sounds like a far-out combo that just might be awesome!

I know what you mean about the coffee grounds. However, I grind my own organic coffee. And you certainly can tell the difference between my fine ground and the Folgers Columbian that my husband drinks.

I think it will be fine considering all the other spices included. It is similar to the spices in Mexican chili. But, I think I might run all the spices through my coffee grinder one more time. Next cup I have to grind will have a kick to it.

I'll let you know how it tastes.

One other thing. I bought a bone-in chuck roast, which makes for a better flavor. That might make a difference if I am taking a chance on the spices. Having mixed them already, I think they smell fine, but my husband smelled the coffee without me mentioning that was one of the ingredients. I know in desserts, you can't taste the coffee, so I am certain you won't in this either.

Let you now on Monday. Have a nice weekend!

[Pressing-On]

Originally Posted by KeptByTheWord

Ooh... this looks so good. I had actually printed out this recipe from another website, forget which one, maybe Tasty Kitchen. I bought two organic chickens at Costco and have em in the freezer, hopefully gonna thaw and cook this weekend. Interested in hearing how they turn out!

BTW, the rock salt didn't make a bit of difference. Probably because I cooked the chickens on 250 for 5 hours. How is that not going to be tender? It may have made a difference cooking it at 400 for the 1 1/2 hours in the recipe that called for the rock salt. Oh well, I lined the roasting pan with foil, so I only had to lift it out and the salt soaked up the grease, which made for an easy clean up.

[KeptByTheWord]

The chicken sounds so yummy... our Frito pie we had for supper, while perfect for a quick meal... in no way would compare to your chicken!

So, the salt didn't make a difference... how about the rotisserie chicken? Does it taste like rotisserie chicken like from Costco?

[KeptByTheWord]

Originally Posted by Pressing-On

I know what you mean about the coffee grounds. However, I grind my own organic coffee. And you certainly can tell the difference between my fine ground and the Folgers Columbian that my husband drinks.

I think it will be fine considering all the other spices included. It is similar to the spices in Mexican chili. But, I think I might run all the spices through my coffee grinder one more time. Next cup I have to grind will have a kick to it.

Well, on Monday you'll have a real pick-me-up coffee in the morning, lol!

Originally Posted by Pressing-On

I'll let you know how it tastes.

One other thing. I bought a bone-in chuck roast, which makes for a better flavor. That might make a difference if I am taking a chance on the spices. Having mixed them already, I think they smell fine, but my husband smelled the coffee without me mentioning that was one of the ingredients. I know in desserts, you can't taste the coffee, so I am certain you won't in this either.

Let you now on Monday. Have a nice weekend!

I really am interested. It sounds like a weird combo, but weird enough to be really good!

[Pressing-On]

Originally Posted by KeptByTheWord

Well, on Monday you'll have a real pick-me-up coffee in the morning, lol!


I really am interested. It sounds like a weird combo, but weird enough to be really good!

I didn't grind the spices again. Felt like it was fine enough. I saw a coffee rub at Williams Sonoma, so I knew paring that with beef would be fine.

I thought it tasted really good. Didn't taste the coffee and because you scared me on thinking the spices were too weird to present for the first time, I threw in a couple of tsp. of organic brown sugar too offset anything that might come across as harsh.

Then I ran across this coffee rub for a brisket, which I really want to try - we are big on briskets around here.

Coffee-Rubbed Texas-Style Brisket


6 cups chips (oak or hickory wood)
1 tbsp coffee (ground)
1 tbsp kosher salt
1 tbsp dark brown sugar
2 tsp paprika (smoked)
2 tsp chile powder (ancho)
1 tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
1 tsp black pepper (freshly ground)
41/2 lbs brisket (3 inches thick)

http://www.yummly.com/recipe/Coffee-...&position=2/34

[Pressing-On]

Originally Posted by KeptByTheWord

The chicken sounds so yummy... our Frito pie we had for supper, while perfect for a quick meal... in no way would compare to your chicken!

So, the salt didn't make a difference... how about the rotisserie chicken? Does it taste like rotisserie chicken like from Costco?

We don't have a Costco around here, but yes, it does taste like a great rotisserie chicken. And with the Free-Range organic chicken or even hormone free, it is much more tender, IMO. I have purchased a rotisserie chicken at the grocery store - honey, jalapeno - but the meat was tough as most hormone induced meat is.

[Pressing-On]

Originally Posted by Pressing-On

And I do have to have a dessert, so I am making Tiramisu. I found this sponge cake instead of the store bought ladyfingers. Am going to use rum extract.



http://momsdish.com/recipe/91/tiramisu
http://momsdish.com/recipe/92/perfect-sponge-cake

Okay this is a really great recipe and easy to put together. Careful on slicing the sponge cake into three pieces. One of my layers was thinner than the other two. I'm going to make my own lady fingers next time I make Tiramisu.

The mistake I made on the Rum Extract is that I used the portion size for Dark Rum and not the Light Rum - sooooo, it was drenched and overpowering on the rum flavor. Although, after first bite, it does end up tasting good, I would have liked to have had a more subtle rum flavor.

[KeptByTheWord]

Originally Posted by Pressing-On

I didn't grind the spices again. Felt like it was fine enough. I saw a coffee rub at Williams Sonoma, so I knew paring that with beef would be fine.

I thought it tasted really good. Didn't taste the coffee and because you scared me on thinking the spices were too weird to present for the first time, I threw in a couple of tsp. of organic brown sugar too offset anything that might come across as harsh.

I'm sorry that I scared you about the spices and how they'd taste. My husband is super picky, and I have to be so careful when trying new recipes, so I totally understand. I think your choice of organic brown sugar was great to kind of give it a sweet bbq flavor. I think I am going to try this.

Originally Posted by Pressing-On

Then I ran across this coffee rub for a brisket, which I really want to try - we are big on briskets around here.

Coffee-Rubbed Texas-Style Brisket


6 cups chips (oak or hickory wood)
1 tbsp coffee (ground)
1 tbsp kosher salt
1 tbsp dark brown sugar
2 tsp paprika (smoked)
2 tsp chile powder (ancho)
1 tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
1 tsp black pepper (freshly ground)
41/2 lbs brisket (3 inches thick)

http://www.yummly.com/recipe/Coffee-...&position=2/34

We LOVE brisket here too. In fact, whenever anyone comes to visit from Texas, we always have them bring us an HEB precooked smoked mesquite brisket. I've made my own brisket too, but it takes so long to get the smoky flavor, that a brisket from HEB usually works for me. I've always used mesquite smoke flavoring if I do the brisket in the oven.

Let me know how this brisket recipe turns out.

[Pressing-On]

Originally Posted by KeptByTheWord

I'm sorry that I scared you about the spices and how they'd taste. My husband is super picky, and I have to be so careful when trying new recipes, so I totally understand. I think your choice of organic brown sugar was great to kind of give it a sweet bbq flavor. I think I am going to try this.

I had some leftover meat and will add some BBQ sauce to it for dinner tonight. I mix Ketchup, honey, Dijon or stone ground mustard (whatever I am not out of), Louisiana Hot sauce and Worcestershire.

We LOVE brisket here too. In fact, whenever anyone comes to visit from Texas, we always have them bring us an HEB precooked smoked mesquite brisket. I've made my own brisket too, but it takes so long to get the smoky flavor, that a brisket from HEB usually works for me. I've always used mesquite smoke flavoring if I do the brisket in the oven.

Let me know how this brisket recipe turns out.

My husband doesn't like to buy the precooked brisket, although we have done that in a pinch when going out of town and wanting to bring something.

He usually cooks the Brisket in the oven for a bit before throwing it on the grill. One time we covered the brisket in fresh squeezed lime juice after seasoning. It was sooooooo tender and you couldn't taste the lime juice at all.

One seasoning we stock up on while in Austin is the BBQ seasoning from Southside Market in Elgin. Man, it makes for some really good grilled pork steaks - excellent!


http://www.southsidemarket.com/Produ...gs-14-oz-.aspx

[Abiding Now]

What's for Dinner Tonight?


Popeyes