Standing there, in the aroma of freshly roasted coffee beans, I knew what I had to do. I purchased a bag of coffee. And then brought it home and cooked with it. Well not all of it, I did drink plenty of it too.
Coffee makes a wonderful marinade for beef, and the caffeine in it helps tenderize the meat. To get the smoke involved in the dinner, we added smoked sea salt to a sweet coffee glazed popcorn. You can also use wood chips with your grill to add extra smoke flavor.
Entrée: Coffee Marinated Flank Steak with Purple Slaw
Popcorn: Coffee Glazed Popcorn with Smoked Sea Salt
Beverage: Deschutes Black Butte Porter XIII or a coffee infused porter such as Meantime Coffee Porter or Bridgeport's Café Negro. Any coffee cocktail would pair well here.
Get caffeinated after the jump.
In large bowl combine the following:
2 cups red cabbage, thinly sliced
2 cups green cabbage, thinly sliced
1 cups jicama, cut into matchsticks
2 carrots, cut into matchsticks
3 green onions, thinly sliced
For dressing, mix together:
¼ cup olive oil
juice of a half a lemon
2 tablespoons honey
Toss with salad and add salt and pepper to taste.
Coffee Glazed Popcorn with Smoked Sea Salt
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1 tablespoon coffee
½ cup brown sugar
¼ corn syrup
¼ cup butter
¼ teaspoon vanilla
¼ teaspoon salt
½ teaspoon baking soda
Combine all ingredients except vanilla and baking soda in a heavy saucepan over medium high heat. Bring to a soft boil and allow to boil for 2 minutes (using a candy thermometer, make sure mixture stays around 235 degrees). After two minutes, take off heat and add vanilla and baking soda. In a large bowl, coat each kernel with glaze, then spread entire mixture on a parchment lined baking sheet. Sprinkle with smoked sea salt. Put pan in oven at 250 degrees for 30 minutes. This helps set the glaze and gives the popcorn a nice crunch.