Martin Rice, Bernie, MO
- Pea shoot salad with sliced roasted beets, and grapefruit segments
- Stir fry with mushrooms, turnips and turnip greens, onions and pea shoots served on rice.
- And, in case you have a glut of coffee beans, thought I might throw out an idea for using coffee for cooking/baking. Here’s one idea I found on-line,but there are millions (okay hundreds) more.
Coffee Barbecue Sauce Recipe
Use this coffee barbecue sauce as a marinade or finishing sauce for grilled or baked pork, beef, or chicken. The sauce may be covered and refrigerated up to 2 weeks.
* 1/2 cup brewed espresso or strong, dark coffee
* 1 cup ketchup
* 1/2 cup cider vinegar
* 1/2 cup firmly packed light brown sugar
* 1 onion, peeled and finely chopped, about 1 cup
* 2 cloves garlic, peeled and crushed
* 3 fresh hot chili peppers, such as jalapeno, or hotter if desired, seeded
* 2 Tablespoons hot dry mustard mixed with 1 tablespoon warm water
* 2 Tablespoons Worcestershire sauce
* 2 Tablespoons ground cumin
* 2 Tablespoons chili powder
Put espresso or coffee, ketchup, vinegar, brown sugar, onion, garlic, chile peppers, dry mustard, Worcestershire sauce, cumin, and chili powder in a small pot, stir them together, and bring to a simmer over medium-high heat. Lower the heat so the mixture is just simmering and let simmer for 20 minutes. Remove the pot from the heat, let the mixture cool, then puree it in a blender or food processor fitted with the steel blade.
The barbecue sauce can be covered and refrigerated for up to 2 weeks.
Yield: about 3 cups