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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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Teeccino Smokey White Beans
Prep Time: 10 minutes
Cook Time: 1 hour, 5 minutes
Preheat Oven to 325°F
- 1/4 cup strong Java Teeccino: Infuse 4 tablespoons of Java in 1/3 cup boiling water. Strain with a fine mesh strainer or paper filter.
- 1/4 cup apple cider vinegar (we love Braggs!)
- 1/4 cup of brandy
- 1-1/2 tablespoons butter
- 1 tablespoon of molasses
- 1/2 teaspoon liquid smoke (Look for liquid smoke flavor next to the barbeque sauces at your grocery store)
- 1 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 2 teaspoons powdered dry mustard
- 2 cloves garlic, minced
- 2 teaspoons fresh chopped thyme or 1 tsp dried thyme
- 2 teaspoons fresh chopped rosemary or 1 tsp dried rosemary
- 1 bay leaf
Mix all the above in a small saucepan and heat slowly till boiling point. Turn off the heat.
- 2 large cans (15 oz) of Progresso white cannellinni beans
- 1/2 sweet onion, sliced thin
Rinse and drain the beans and toss with the warm sauce. Place the mixture in a baking dish and top with onion slices. Dot with a little olive oil.
Bake uncovered for 1 hour. Enjoy!
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Teeccino Mole Sauce for Chicken, Fish, or Tofus
Prep Time: 30 minutes
Cook Time: Depends on the protien
Preheat Oven to 350°F or 375°F depending on protien.
- 2 cup diced fresh roma tomatoes, preferably organic
- 1 1/2 cup Teeccino Maya Chocolaté, brewed strong
- 1/2 cup white onion, finely chopped
- 2 garlic cloves, pressed in a garlic press
- 2 tablespoons toasted almonds, finely chopped
- 1 tablespoon golden raisins
- 2 teaspoons chopped canned chipotle chiles in adobo sauce for medium heat (if you like it mild, use 1 teaspoon; if you like it on the hotter side, use 1 tablespoon)
- 2 tablespoons olive oil
- 3 tablespoons bittersweet chocolate, finely chopped
In a blender or food processor, purée all of the above ingredients except the chocolate until smooth. Pour the mixture into a thick-bottomed skillet or pot and simmer over low heat until it thickens (20 to 30 minutes). Stir occasionally with a wooden spoon.
Stir in the finely chopped chocolate and add salt to taste.
Remove from heat and set aside.
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Chicken
- 4 chicken breasts, preferably organic
- Optional: Cilantro, green onions, lime slices
Season chicken breasts with salt and pepper.
Brown both sides in a very hot pan with a little bit of olive oil.
Layer in a baking ban and cover with mole sauce.
Bake at 375 for 15 minutes.
Optional: Top with a bit of chopped cilatro or green onion and decorate pan with lime slices.
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Fish
2 lbs wild salmon, halibut, mahi mahi or other firm white fish
Brush or spray fish with olive oil.
Layer fish in baking pan.
Cover with mole sauce.
Bake until fish flakes apart easily with a fork at 350 degrees.
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Tofu
2 lbs Tofu, firm
Drain tofu and cut into 1 inch thick squares or long strips.
Brush or spray tofu with olive oil or coconut oil.
Arrange tofu cubes or strips on a baking sheet.
Bake 10 minutes at 350 degrees and then cover with mole sauce. Bake 20 minutes more.
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Serves 4 to 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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