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Teeccino Entrées
Teeccino Cajun Blackened Fish
Combine the following in a flat-bottom bowl:
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2 tablespoons Teeccino granules
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1 tablespoon sweet paprika
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1 teaspoon cayenne pepper
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon black pepper
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2 teaspoons salt
Using spray olive oil, spray both sides of fish fillet. Sprinkle seasonings
mix evenly on both sides of fish fillet, patting it by hand. You should have
enough to cover 6 fillets. Fry fish in a hot cast-iron skillet with canola oil
until the first side looks charred. Turn fillet over and cook until the fish
is done. Fillets of 3/4" width should take approximately two minutes on each
side.
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Bourbon Barbeque Sauce
- 2 tablespoons unsalted butter
- 1/2 medium red onion, diced small
- 1-2 minced garlic cloves
- 1 cup brewed Teeccino (Java or Vanilla Nut)
- 1/4 cup bourbon
- 6 plum tomatoes, diced
- 1/4 cup kethcup
- 2 tablespoons dijon mustard
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1 teaspoon cayenne pepper
- 2 tablespoons ancho chili powder
- 1 tablespoon paprika
- 1 tablespoon worcestershire sauce
Mix bourbon with brewed teeccino, set aside. In a largue sauce pot, melt the butter over medium heat and sautée the onions and garlic until translucent.
Add Teeccino/bourbon mix, and stir over heat while reducing the mixture by half. Add tomatoes and simmer 15 minutes. Add remaining ingredients and simmer for 20 minutes more.
Purée the mixture in a food processor and pour into a glass jar. Allow mixture to cool to room temperature.
Will keep for 1 week in a refrigerator. Makes approximately 5 cups.
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Butternut Squash, Black Bean & Teeccino Chill
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 garlic clove, minced
- 1 jalapño, seeded and minced
- 1 14 1/2 ounce can of plum tomatoes, drained and chopped
- 1 cup of brewed Java Teeccino
- 1 cup apple juice
- 1/4 cup tomato paste
- 2 taplespoons chili powder
- 1 teaspoon salt
- 1 medium butternut squash, peeled, seeded and diced into 1/2 inch cubes
- 2 15 ounce cans black beans, drained and rinsed
Heat the olive oil in a large pot over medium heat. Add the onion, gralic and the jalapeño. Cover and cook until softened, about 5 minutes.
Add the tomatoes, brewed Teeccino, apple juice, tomato paste, chili powder, salt and squash. Stir to combine.
Bring to a boil and then reduce heat to low. Simmer until the squash is tender, about 30 minutes.
Add the beans, then taste and adjust the seasonings. Simmer for about 15 minutes.
Serves 6
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Maya Chocolaté Rub
- 1/2 cup Maya Chocolaté Teeccino
- 1/4 cup dark brown sugar
- 1 tsp kosher salt
- 2 tbsp ground black pepper
- 1 tsp cumin
- 2 tsp garlic powder
- 1 tbsp chile powder
- 1 tbsp paprika
Combine all ingredients. Store in an airtight container for up to three months. Rub on steaks, chicken, fish or vegetables before grilling or broiling.
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No-Caf Java Ribs
1 1/2 cups strong brewed Java Teeccino
2 lbs baby back pork rips or try something by Field Roast Grain Meat Co (Click Here for more info) for a vegetarian option.
Simple BBQ Sauce
- 1 cup ketchup
- 1/2 cup brown sugar
- 1/2 cup lemon juice
- 2 tbsp dark, unsulphured molasses
- 3/4 cup strong brewed Java Teeccino
- 1/4 cup Worcestershire sauce
- Salt and pepper to taste
To make the BBQ sauce, combine all ingredients in a saucepan and simmer, stirring until sugar is completely dissolved. Set aside.
Fit a large pot with a steamer tray. Fill pot with the Teeccino until it reaches the bottom of the steamer tray. Add the ribs, arranging them so that they do not overlap. Turn heat on high and bring to a boil. Cover pot, turn the heat to the lowest setting, and let ribs steam for 1 hour, periodically checking and adjusting the level of liquid. Carefully remove the lid and let the steam escape. Using tongs, transfer ribs to a baking pan and let cool. Brush ribs with the BBQ sauce and allow to marinate for at least 10 minutes to 24 hours. Preheat oven to 300 degrees. Bake, covered for two hours. Remove cover and bake for another 10 to 15 minutes. Let rest for a few minutes and serve.
Serves 8
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