Culinary Hotline - Chef Kelly

Brining deep, bold flavours using coffee!

All recipes by Tiffany Kate-Lyn Matthews

Ingredients:

For the Coffee Crust:

  • 2 ribeye or sirloin steaks
  • 2 Tbsp ground coffee
  • 1 Tbsp brown sugar
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp cayenne pepper (optional, for heat)
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tbsp olive oil

For the Coffee BBQ Sauce:

  • ½ cup brewed coffee (strong)
  • ½ cup ketchup
  • 2 Tbsp brown sugar
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp chili powder (optional)
  • Salt & pepper to taste

To serve:

  • Roasted veggies or a side salad

How To Make Coffee-Crusted Steak with Coffee Infused BBQ Sauce

  1. In a small bowl, mix the ground coffee, brown sugar, smoked paprika, garlic powder, onion powder, cayenne (if using), salt, and black pepper.
  2. Rub the steaks lightly with olive oil, then coat both sides evenly with the coffee spice mixture.
  3. Press the rub into the meat for better adhesion.
  4. Let the steaks rest at room temperature for 20–30 minutes.
  5. In a small saucepan over medium heat, combine brewed coffee, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, and chili powder.
  6. Stir well and let simmer for about 10–15 minutes, stirring occasionally, until the sauce thickens slightly.
  7. Season with salt and pepper to taste.
  8. Remove from heat and set aside.
  9. Heat a grill or cast-iron skillet over medium-high heat.
  10. Cook the steak for about 3–4 minutes per side for medium- rare (adjust cooking time for desired doneness).
  11. In the last minute of cooking, brush a thin layer of the coffee BBQ sauce onto the steaks.
  12. Remove the steaks from the heat and let them rest for 5–10 minutes before slicing.
  13. Slice the steak and drizzle with extra coffee BBQ sauce.
  14. Pair with roasted potatoes, grilled vegetables, or a fresh salad.

Ingredients:

  • 1 cup hot brewed coffee (strong)
  • ½ cup unsweetened cocoa powder
  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • ½ cup vegetable oil (or melted butter)
  • 2 eggs
  • ½ cup buttermilk (or milk + 1 tsp vinegar)
  • 2 tsp vanilla extract

For the Mocha Frosting:

  • 1 cup unsalted butter (softened)
  • 2 ½ cups powdered sugar
  • ¼ cup unsweetened cocoa powder
  • 2 Tbsp brewed coffee (cooled)
  • 1 tsp vanilla extract
  • ½ tsp salt

How To Make Chocolate & Coffee Mocha Cake

  1. Preheat oven to 175°C.
  2. Grease and line a round cake pans with baking paper.
  3. In a bowl, whisk hot coffee and cocoa powder until smooth.
  4. Set aside to cool slightly.
  5. In another bowl, whisk together flour, baking powder, baking soda, and salt.
  6. In a large mixing bowl, beat sugars, oil, and eggs until light and fluffy.
  7. Add buttermilk and vanilla, then mix.
  8. Alternately add flour mixture and coffee-cocoa mixture, starting and ending with flour.
  9. Mix until smooth.
  10. Pour the batter into the cake pan and bake for 30–35 minutes, or until a toothpick inserted in the centre comes out clean.
  11. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  12. For the mocha frosting: In a bowl, beat butter until smooth and creamy.
  13. Add powdered sugar and cocoa powder, mixing until well combined. Pour in coffee, vanilla, and salt, then beat until smooth and fluffy.
  14. Once the cake is completely cool, spread the mocha frosting evenly over the top.
  15. Garnish with chocolate shavings.

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