Search Results for "coffee rub"

Dinner Menu: Grilled Steak with Coffee Rub

A friend of mine spent a few months one summer experimenting with coffee rubs. This was one of my favorites. If you need something fun to do with your next grilled steak, this is a recipe to try. And with my love of blueberries, can’t go wrong with a blueberry coffeecake.  Yum.

On the board tonight:

  1. Steak with Coffee Rub
  2. Green Beans w/Bacon & Onion
  3. Baked Potatoes
  4. Blueberry CoffeeCake

Steak with Coffee Rub

  • 3 tbsp chili powder (pure ancho or a blend)
  • 3 tbsp finely ground coffee (espresso works best)
  • 1 ½ tbsp paprika (use a good one)
  • 1 tbsp dark brown sugar
  • 2 tsp dry mustard
  • 1 tsp salt
  • 1 tbsp fresh ground pepper
  • 1 tsp ground coriander
  • 1 to 1-1/2 lb of steak (rib-eye, sirloin, NY strip, etc) in 4 thick pieces

Mix together all spices. Lightly rub each steak with oil and then coat liberally on both sides with coffee rub. Now you can cook in a pre-heated skillet on medium-high heat, 5 to 7 minutes each side for medium rare. You can broil in the oven, using the second slot down from broiler, for 5 minutes each side, again for rare to medium rare, longer for medium. Or if you’re lucky (sigh) you can grill them outside. Cooking times will vary no matter which style you choose, so watch carefully and you’ll probably have to use a meat thermometer to really judge, because the rub makes it a little harder to eyeball it. Let sit for a few minutes before serving.

Green Beans w/Bacon & Onions

  • 1 lb fresh or frozen green beans (if fresh, snap off ends and snap into smaller pieces)
  • 2 strips bacon, cut into small pieces
  • 4 green onions, chopped
  • salt & pepper to taste

Sm. Saucepan, steamer and Skillet

Steam beans until slightly crisp, but tender. While beans are steaming, begin browning bacon until crisp. You can drain most of the bacon drippings, leaving 1 tbsp to lightly coat beans. Add onions. Drain beans and dab with a paper towel. Add to bacon mixture, mixing well, until beans are coated in bacon drippings. Cook on medium-low for 1 to 2 minutes, until onions are heated through.

Blueberry CoffeeCake

  • 2 cups flour
  • 1/2 cup sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • 4 tbsp cultured buttermilk powder (or 1 cup butter milk  & omit water)
  • 1 egg, beaten
  • 1 cup water
  • 1 tsp vanilla
  • ½ cup vegetable oil
  • 8 oz frozen blueberries

Topping:

  • ½ cup brown sugar
  • ¼ cup butter, softened
  • ½ cup flour

8×8 baking dish, greased

2 bowls

In bowl, add flour, sugar, baking powder, salt, buttermilk and mix well. Make a well in the center add egg, water & oil. Stir quickly until all everything is mixed well, but don’t over mix. Fold in blueberries. Spread batter evenly in baking dish. In bowl, mix topping ingredients until crumbly. Sprinkle evenly over the top of batter. Bake at 400° for 25-30 minutes, until toothpick comes out clean.

Shopping List:

  • 3 tbsp chili powder (pure ancho or a blend)
  • 3 tbsp finely ground coffee (espresso works best)
  • 1 ½ tbsp paprika (a good one)
  • 2 tsp dry mustard
  • 1 tsp ground coriander
  • 1 to 1-1/2 lb of steak
  • 1 lb fresh or frozen green beans
  • 2 strips bacon
  • 4 green onions
  • 4 tbsp cultured buttermilk powder or 1 cup buttermilk
  • egg
  • 8 oz blueberries

Also: brown sugar, butter, flour, vegetable oil, vanilla, salt, baking powder, sugar, fresh ground pepper

Thursday Recipe Exchange: Steak with Coffee Rub

JeffreyW’s Loaded Baked Potato would be great with Coffee Rubbed Steak

It’s another one of those Colorado weeks where it’s impossible not to want to be outside all day. Beautiful, warm spring weather, the flowering locusts are in full splendor making my evening bike rides fragrant and still cool enough at night to need a blanket…or a cat…or several. I’m halfway through my horseback riding lessons, I’m finally comfortable with my posting trot, but feel like my major accomplishment is being able to adjust my stirrups from the saddle. I also managed to get my deck flower pots planted, though I always want more than I have space for, I’m satisfied with what I’ve done for this season. It is definitely outdoor season here.  What’s on your weekend agenda? Planning on grilling for Mother’s Day?  What is your favorite food item to grill?

In honor of the great weather, I thought tonight should be about grilling. Steak to be specific. This rub is a favorite of a couple of readers, so I thought it was a good time to repeat it. This can be used with any cut of steak, though I originally had it on rib eye. It’s too heavy to use on poultry or white fish, but I would be tempted to try on swordfish or maybe salmon. Easy to do and adds a real dramatic flavor.

Steak with Coffee Rub

  • 3 tbsp chili powder (talking the good stuff here, pure ancho or a blend)
  • 3 tbsp finely ground coffee (espresso works best)
  • 1 ½ tbsp paprika (again, you want a good one)
  • 1 tbsp dark brown sugar
  • 2 tsp dry mustard
  • 1 tsp salt
  • 1 tbsp fresh ground pepper
  • 1 tsp ground coriander
  • 1 to 1-1/2 lb of steak (rib-eye, sirloin, NY strip, etc) in 4 thick pieces

Mix together all spices. Lightly rub each steak with oil and then coat liberally on both sides with coffee rub. Now you can cook in a pre-heated skillet on medium-high heat, 5 to 7 minutes each side for medium rare. You can broil in the oven, using the second slot down from broiler, for 5 minutes each side, again for rare to medium rare, longer for medium. You can grill them outside. Cooking times will vary depending on which steak cut you choose, so watch carefully and you’ll probably have to use a meat thermometer to really judge, because the rub makes it a little harder to eyeball it. Let rest for a few minutes before serving.

Thursday Night Menu: Steak w/Coffee Rub

I mentioned earlier that I have the winter doldrums. I await spring and the fresh foods it brings and the grilling. Lots and lots of grilling. So, tonight’s menu reflects a bit of that desire, even though for many of us, we’ll have to be satisfied cooking it in a cast iron skillet (did you hear? I got a new one!) or broiling in the oven.

On the board tonight:

  1. Steak with Coffee Rub
  2. Green Beans w/Bacon & Onion
  3. Baked Potatoes
  4. Blueberry Coffee Cake

Steak with Coffee Rub

  • 3 tbsp chili powder (pure ancho or a blend)
  • 3 tbsp finely ground coffee (espresso works best)
  • 1 ½ tbsp paprika (use a good one)
  • 1 tbsp dark brown sugar
  • 2 tsp dry mustard
  • 1 tsp salt
  • 1 tbsp fresh ground pepper
  • 1 tsp ground coriander
  • 1 to 1-1/2 lb of steak (rib-eye, sirloin, NY strip, etc) in 4 thick pieces

Mix together all spices. Lightly rub each steak with oil and then coat liberally on both sides with coffee rub. Now you can cook in a pre-heated skillet on medium-high heat, 5 to 7 minutes each side for medium rare. You can broil in the oven, using the second slot down from broiler, for 5 minutes each side, again for rare to medium rare, longer for medium. Or if you’re lucky (sigh) you can grill them outside. Cooking times will vary no matter which style you choose, so watch carefully and you’ll probably have to use a meat thermometer to really judge, because the rub makes it a little harder to eyeball it. Let sit for a few minutes before serving.

Green Beans w/Bacon & Onions

  • 1 lb fresh or frozen green beans (if fresh, snap off ends and snap into smaller pieces)
  • 2 strips bacon, cut into small pieces
  • 4 green onions, chopped
  • salt & pepper to taste

Sm. Saucepan, steamer and Skillet

Steam beans until slightly crisp, but tender. While beans are steaming, begin browning bacon until crisp. You can drain most of the bacon drippings, leaving 1 tbsp to lightly coat beans. Add onions. Drain beans and dab with a paper towel. Add to bacon mixture, mixing well, until beans are coated in bacon drippings. Cook on medium-low for 1 to 2 minutes, until onions are heated through.

Blueberry Coffee Cake

  • 2 cups flour
  • 1/2 cup sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • 4 tbsp cultured buttermilk powder (or 1 cup butter milk  & omit water)
  • 1 egg, beaten
  • 1 cup water
  • 1 tsp vanilla
  • ½ cup vegetable oil
  • 8 oz frozen blueberries

Topping:

  • ½ cup brown sugar
  • ¼ cup butter, softened
  • ½ cup flour

8×8 baking dish, greased

2 bowls

In bowl, add flour, sugar, baking powder, salt, buttermilk and mix well. Make a well in the center add egg, water & oil. Stir quickly until all everything is mixed well, but don’t over mix. Fold in blueberries. Spread batter evenly in baking dish. In bowl, mix topping ingredients until crumbly. Sprinkle evenly over the top of batter. Bake at 400° for 25-30 minutes, until toothpick comes out clean.

Shopping List:

  • 3 tbsp chili powder (pure ancho or a blend)
  • 3 tbsp finely ground coffee (espresso works best)
  • 1 ½ tbsp paprika (a good one)
  • 2 tsp dry mustard
  • 1 tsp ground coriander
  • 1 to 1-1/2 lb of steak
  • 1 lb fresh or frozen green beans
  • 2 strips bacon
  • 4 green onions
  • 4 tbsp cultured buttermilk powder or 1 cup buttermilk
  • egg
  • 8 oz blueberries

Also: brown sugar, butter, flour, vegetable oil, vanilla, salt, baking powder, sugar, fresh ground pepper

Friday Dinner Exchange: Holiday Weekend Grilling

Stuffed Burger Uncut Snap

I have a four day weekend and most of it is supposed to be wild and windy weather, so  grilling will most likely have to wait. But that doesn’t mean you can’t have  grilling recipes. These all seem to be favorites based on comments, views and requests.

First up, the basics of grilling a good steak are here.

Next is one of my most requested recipes in the summer, Steak with Coffee Rub (click here). There is an entire dinner menu and shopping list at the link.

There are nine different hamburger recipes here, including Stuffed Burgers (pictured above) and veggie Black Bean Cheddar Burgers.

And finally, a few grilled chicken recipes, including Sunrise Chicken and Fruit Juice Marinated Chicken are at this link.

What’s on your menu for the weekend? Staying home or hitting the road? What are some of your favorite grilling recipes? Hit the comments and share. Be safe this holiday weekend, and don’t forget to thank a vet.

Tonight’s featured recipe is one of my favorites, because, well, blueberries!

Grilled Sirloin with Spicy Blueberry Sauce

  •  2 cups frozen wild blueberries (unsweetened)
  • 1/4 cup sugar + 1 tbsp
  • 2 tsp white wine vinegar
  • 1/2 to 1 tsp red pepper flakes (depending on how hot you want it)
  • pinch of chili powder
  • 1 lb Sirloin, cut into 4 pieces
  • Salt and fresh ground pepper to taste

Saucepan and small bowl

Run still frozen blueberries through a food processor until finely chopped.  Add all ingredients to a small saucepan on low heat until the blueberries melt and give you enough water to bring to a boil without scorching.  Boil for 1 minute or so, stirring constantly until liquid is reduced by half.  Let simmer on low, stirring occasionally, while you prepare the rest of dinner.

Broil or grill sirloin until cooked according to your preference, if you can, sear the outside so it’s really crispy on the outside.  It works well if you coat the steak with lots of ground pepper on the outside as well.  Once the sirloin is done, place two tablespoons of blueberry sauce on the plate, place steak on the sauce then top with more sauce.  Place remaining sauce in a small bowl and serve with meal.  Goes great with garlic mashed potatoes and sautéed zucchini.

That’s it for this week. If you missed it, I did post the Blueberry Upside Down Cake photos and recipe here. Later this weekend, I will finally have my gadget review for my robot “butler”.  Have a great holiday weekend – TaMara

 

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Friday Recipe Exchange: Labor Day Grilling

DSC_5307 [1600x1200]

Grilled Steak with all the fixin’s by JeffreyW

Since it’s Labor Day weekend and I’m ready to go out and play, this will be quick and easy. We’re going to grill some steaks. And while you’re waiting to flip them over, let’s talk about what you’re gonna do this weekend for fun.

For recipes, let’s start with this week’s Dinner Menu: Grilled Steaks with Coffee Rub (click on over here).

Yum, Cranberry Pepper Steak (recipe here).

And my all time favorite: Steak with Spicy Blueberry Sauce (click here).

If you just need to drool over some great photos, here’s a round up of Jeffreyw’s steak portfolio (click here if you dare).

And finally, here are some basic steak grilling rules:

My version is here. But my all time favorite version is from John Cole at Balloon-Juice:

(Warning, some salty language ahead)

Not to go all Anthony Bourdain (or McMegan) here, but everyone was commenting that the ribeyes were delicious and the best steak they had had in ages, so I am here to do a beef PSA.

You know how you have a good steak? It’s easy.

1.) Unwrap it, wash it in cold water, pat it dry with towels. Season it with salt and pepper, then let it sit out on a plate for an hour or so until it is room temperature. NEVER EVER EVER EVER COOK UNSEASONED MEAT. NEVER EVER EVER THROW COLD MEAT ON A GRILL. EVER.

2.) Have a hot grill where you can get a good sear. Sear for a minute or two,turn 45-90 degrees, cook for another minute or two or three (depending on thickness). Flip. Get a good sear after a minute or so, turn 45-90 degrees for the nice markings, let finish.

3.) Never ever ever ever ever ever ever poke or prod your steak. Use tongs. Period. You seared the steak to keep the juices in, right, you fucking clown prince? WHY WOULD YOU POKE IT WITH A FORK AND SEND ALL THE JUICES INTO THE COALS? If you want to know whether it is rare, med. rare, or well done, use the method involving the ball of your hand. BUT NEVER CUT INTO IT TO LOOK FOR COLOR. You do that, you might as well just fucking microwave your meat.

4.) Take your steaks off, put them on a plate, let them sit for ten minutes so the juices redistribute throughout the cut. If you take a steak off the grill and immediately cut into it, you have just committed a felony. Hell, this is not hard, it requires you doing NOTHING. Put your steaks off to rest, open a beer, slowly sip it for ten minutes. Congratulations, you have just saved your steak from a capital crime.

It’s really that easy. Grilling cuts do not need to be marinated in vinegary bullshit or overwhelmed by spices and seasoning. It needs salt, it needs pepper, and if you want to give it a steakhouse flair, throw a small pat of butter on it when you let it rest.

I’m sorry for this post, but listening to my guests as they watched me grill just fucking depressed (and mortified) me, and I realized how many cows go to their grave only to have Americans murder them a second time. How does a society this obese not know how to fucking cook?

Make the madness stop.

*******

That’s it, now you’ve got your instructions, go out and start grilling. Have great holiday and see you next week – TaMara

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Back to Basics: Grilling Steak

A little background. When I began What’s 4 Dinner Solutions, it was a subscription menu service.  Because of the experiences of the people around me, I targeted it to families and specifically those who were intimidated by cooking. I wanted them to have easy, fool-proof recipes that kept them away from fast foods. It grew and grew and then as my life went in another direction, it kind of morphed into this blog.

I want to explore some cooking basics, just because I think everyone can use a refresher now and then. And also, while I was watching a cooking show the other night I realized I could use to improve some of my basic skills, too. I’ve gotten a little sloppy over the years.

Since it’s Memorial Day Weekend, I thought grilling would be a great place to start.

Photo by JeffreyW

It’s a pretty basic skill. There are some tips to grill the perfect steak every time. Cut isn’t as important as cooking technique. My favorites are sirloin, t-bone, rib eye, occasionally I’ll do a NY strip steak. JeffreyW has had some luck with flat iron steaks. I haven’t played with that one enough to have a good feel for it. Pick your favorite and let’s start grilling:

Step 1 – Always have meat at room temperature before grilling. This means taking it out of the refrigerator at least 30 minutes before grilling. Season it, cover it and set it on the counter.

Step 2- Seasoning. Start with the basics while you perfect your technique.  You’ll want to salt it, lightly if it’s a thinner steak, a little heavier for a thick steak.  Use pepper and garlic liberally, With these you are creating a crust that will grill up nicely on your steak. Later on you can move to coffee rubs or seasoned rubs.

Step 3 – Grilling. You’ll want a very hot flame to sear both sides of the steak. Here’s the trick, put the steak on and do not turn it until you can easily move it when you give it a push with a  utensil (usually about a minute or 2). Flip it and repeat. Then move it to a medium flame (or away from direct flame on a charcoal grill) and let grill. For rare your total grilling time is about 5 minutes a side, including searing. Use a meat thermometer until you get a feel for it. NEVER cut into it to test it, see step 4. Rare to medium-rare is going to give you the best grilling experience.

Step 4 – Rest.  Steak (and roasts, too) need to rest for 10 minutes to let the juices redistribute. This keeps your steak from losing all its juice when you cut into it.  If you cut into before that, you’ll be chewing a completely dried out piece of meat, no matter how rare.

That’s it. That is a perfect steak. I’ve heard some people put a pat of butter on it as it rests, I’ve never tried it, but watch enough cooking shows and you’ll see someone do it. Some people use steak sauce…I have no idea why. A good baked potato and salad are all I need with my steak.

Have a good holiday. And remember to thank a vet somewhere along the next three days.

How to Find a Recipe

Believe it or not, I use this blog as my own personal recipe book.  I have most of the recipes I’ve posted on my computer in my cookbook…which eventually I will someday finish editing and make it available to you guys.   But there are many recipes that I created just for the blog, recipes from other guest bloggers (and of course JeffW) that I don’t keep on file anywhere else.

And, don’t tell the guys, but sometimes I need to look for a recipe at work so I can stop at the market on the way home, so it’s nice to be able to pull up the blog and get it from here. What I love about the blog is I can search by recipe name or ingredient and find what I need no matter when the original was posted.  Then I print it out and take it with me.

I started thinking the other day that you may not know how to search for recipes on the blog, so I decided a quick tutorial might be needed.  It is very simple:

Go to the Search W4DS box (which right now is at the top, right hand side of the page, it may not always be there)

Type in an ingredient and hit enter.

If that is too many choices,  choose a couple of ingredients, like carrots, cake, pineapple.

This will bring you fewer recipes, or in this case, I was looking for the recipe for my carrot cake.

If you have a specific recipe in mind, say you want the ever popular steak coffee rub recipe, just put quotation marks around your search items:  “coffee rub” and that will bring up all the references to the recipe.

I know this is all pretty simple stuff, but I wanted to make sure you could find any recipe anytime on our little blog.  Once you find a recipe, let us know how it turned out for you, I’m always excited to know.  Bon appétit!

This information will be permanently posted under finding a recipe at the top of the blog.

Finding a Recipe

How to Search for a Full Menu

All you’ll need to do is click on ” Full Dinner Menu” in the category cloud or type that phrase into the search box and you’ll get all of the weekly dinner menus I’ve posted. They’re quick, easy, seasonal and come with a shopping list.

How to Search for a Recipe

Believe it or not, I use this blog as my own personal recipe book.  I have most of the recipes I’ve posted on my computer in my cookbook…which eventually I will someday finish editing and make it available to you guys.   But there are many recipes that I created just for the blog, recipes from other guest bloggers (and of course JeffW) that I don’t keep on file anywhere else.

And, don’t tell the guys, but sometimes I need to look for a recipe at work so I can stop at the market on the way home, so it’s nice to be able to pull up the blog and get it from here. What I love about the blog is I can search by recipe name or ingredient and find what I need no matter when the original was posted.  Then I print it out and take it with me.

I started thinking the other day that you may not know how to search for recipes on the blog, so I decided a quick tutorial might be needed.  It is very simple:

Go to the Search W4DS box (which right now is at the top, right hand side of the page, it may not always be there)

Type in an ingredient and hit enter.

If that is too many choices,  choose a couple of ingredients, like carrots, cake, pineapple.

This will bring you fewer recipes, or in this case, I was looking for the recipe formy carrot cake.

If you have a specific recipe in mind, say you want the ever popular steak coffee rub recipe, just put quotation marks around your search items:  “coffee rub” and that will bring up all the references to the recipe.

I know this is all pretty simple stuff, but I wanted to make sure you could find any recipe anytime on our little blog.  Once you find a recipe, let us know how it turned out for you, I’m always excited to know.  Bon appétit!

Thursday Night Menu: Steak and Potatoes Edition

Not my most original recipe, but a summer classic, for sure. LFern and her husband think collard greens are great, which is why I even grew them in my garden one year. I know some people like them, but if you don’t, you can easily substitute spinach in the recipe. I love fruit crisps, and I’ve featured this crisp before, but thought it was worth repeating in this menu. As far as the steaks go, a good ribeye needs very little in the way of seasoning before grilling, but if you want to take it up a notch, the coffee rub from February was very popular. You can use any good cut of steak for this menu.

On the board tonight:

  1. Grilled Ribeyes
  2. Grilled Baked Potatoes
  3. Collard Greens w/Bacon
  4. Apple & Blackberry Crisp

Grilled Ribeyes

  • 4 Ribeye steaks
  • 2 tsp crushed garlic
  • pepper to taste

Rub garlic and pepper on both sides of the steak and grill. 5 minutes on each side will be rare, cook longer if desired.

Collard Greens w/ Bacon

  • 4 slices bacon
  • 6 green onions, chopped
  • 1 bunch collard greens (or spinach)
  • 4 tbsp balsamic vinegar
  • 1 tbsp honey
  • salt & pepper to taste

skillet, saucepan and steamer

Wash collard greens. In skillet, cook bacon till crisp, remove, cool and crumble. In bacon drippings, sauté onions, remove. In saucepan, place steamer and enough water to come to the bottom of the steamer, add greens and steam until tender. Mix honey & vinegar, and a little of the bacon drippings if you like. Toss all ingredients together and serve.

Grilled Baked Potatoes

  • 4 large baking potatoes, scrubbed and cut in half
  • Olive oil
  • Coarse salt

Rub each half with olive oil and salt. Place on the grill, cut-side down, away from the direct flame and they’ll bake quicker, with a nice crisp crust.

Apple & Blackberry Crisp

  • ½ cup sugar
  • ½ cup brown sugar
  • 1 cup flour
  • 1 cup old-fashioned oats
  • 1 tsp cinnamon
  • 1 stick butter (1/2 cup)
  • 3 apples, cored & sliced (peeling opt)
  • 1 cup blackberries
  • 2 tbsp sugar
  • 2 tsp lemon juice

8×8 baking dish and bowl

In bowl, cut together sugar, brown sugar, flour, oatmeal, cinnamon & butter until crumbly. In baking dish, toss apple slices & blackberries with sugar & lemon juice. Crumble butter mixture over the top evenly. Bake at 350° for 25 to 30 minutes, until top is golden and bubbly. Let cool 10 minutes before serving to let fruit set.

Shopping List:

  • 4 Ribeye steaks (or other)
  • 4 slices bacon
  • 6 green onions, chopped
  • 1 bunch collard greens (or spinach)
  • 4 large baking potatoes
  • 1 cup old-fashioned oats
  • 1 stick butter
  • 3 apples
  • 1 cup blackberries

Also: crushed garlic, pepper, balsamic vinegar, honey, sugar, brown sugar, flour, cinnamon, lemon juice, coarse salt

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