Black Coffee

With A Little Something On The Side

  (Scroll down to "The Playlist" and hit play before reading... works better that way!)

As a long time "Coffee Dude" I thought it was about time I shared some of my favorite "coffee" treats with you. How about a big ole coffee rubbed porterhouse with a flaming New Orleans style desert coffee-Cafe' Brulot? Then we'll turn on the cool jazz playlist and you are all set.

Just sit back, close your eyes and pretend you're in your favorite steakhouse with a little live jazz. 
Sounds good to me.

The pots are on. 

The Plate...

Coffee Rubbed Porterhouse

The only thing better than a big ole steak is a big ole steak with a great dry rub. Well, since we're talking coffee today, I thought we'd break out the coffee rub. Adds a great flavor and it just sounds cool.

Be sure to set your grill up with a "cool" side and a "hot" side (coals on one side). We're setting this up today to cook a medium rare steak. Do what you want, but I just can't handle an over cooked steak, especially a beast like this. We're doing a "Porterhouse" because it has a larger fillet on one side compared to a T-bone steak.

What you need... 

1 "Fred Flintstone" 2 lb porterhouse

Olive oil

Salt and Pepper

Coffee Rub:

1/4 cup ancho chili powder

1/4 cup finely ground espresso or French Roast coffee

2 tbsp smoked paprika

2 tbsp brown sugar

1 tbsp dry mustard

1 tbsp kosher salt

1 tbsp ground pepper

1 tbsp coriander

1 tbsp dried oregano

What you do...

Combine all of the dry rub ingredients in a bowl and mix.

Set your grill with coals on one side so you have a hot and cool side.

Brush each side of the steak with olive oil and then season one side with the coffee rub.

Put the steak on the "hot" side of the grill with the "Rub-side" down. 3-4 min.

Flip the steak over and cook for 2 minutes.

Move the steak over to the "cool" side of the grill and continue cooking for an additional 8 minutes.

You are looking for an internal temp of 145 degrees for medium-rare. 

Remove steak from grill and let it rest 5 minutes before slicing.

The Playlist...

Black Coffee

It just doesn't get any better kids. A little jazz to go with your wonderful steak and Cafe' Brulot. 

Starting us off with a great jazzy rendition of "Black Coffee" is Ella Fitzgerald. This is an awesome song. But, just to keep you honest and to have a little fun, we threw in some cool jazz covers. 

Check out Urselle covering Prince's "Purple Rain"... pretty cool. 

Had to throw in some more classics... Coltrane, Roberts, etc. to help set the mood.

("The Playlist" runs on Spotify. Don't have Spotify?... Click here it's free )

The Bar...

Cafe' Brulot

Made famous by New Orleans famed restaurant Arnaud's, Cafe' Brulot is a great finale to a fabulous meal. A little work, but a great presentation. I promise your guests will love this.
Any cocktail or desert you set on fire has gotta be cool... right?

What you need...   

1 orange
12 whole cloves
1/3 cup brandy
1/3 cup Cointreau
3 strips of lemon peel
3 cinnamon sticks
1 sugar cube or 1 tbsp sugar
3 cups very strong dark roast coffee

What you do...

Peel the orange in a single spiral with a sharp paring knife. 

Stud the orange peel with cloves.

In a wide sauce pan add the brandy, Cointreau, orange, lemon peel, cinnamon and sugar. 

Warm through over medium heat.

Use a long match to carefully ignite the liquid. (If you want to put on a show, lift the orange peel with a knife then use a ladle to run flaming liquid down the peel.)

While the flames subside, slowly pour in hot coffee. 

Ladle into small demitasse cups.

Life's Too Short...

To Drink Bad Coffee!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!