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
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.
Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.