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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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