1/2 cup finely ground espresso or other dark roasted coffee
2 tbsp. brown sugar
2 tsp. dried ancho chile powder
2 tbsp. paprika
1 tbsp. dry mustard
1 tbsp. kosher salt
1 tbsp. ground black pepper
1 tsp. oregano
1tbsp. ground coriander
Steaks of your choice- Rib eyes, New York Strips, Flank steak, or Filet Mignon
Mix all ingredients well. Rub steaks with a small bit of vegetable oil. Coat generously with the rub and let sit for 30 minutes at room temperature (your steaks will cook more evenly). Pre-heat grill to medium-high for 15 minutes prior to putting the steaks on. Grill 1-inch think steaks for about 6 minutes per side (longer if you like it more well done). Let the steak rest for a few minutes off the heat prior to serving. Have a spray bottle handy to put out flare-ups. You grill with heat; you burn with fire.
For those that have an espresso maker, you can use brewed espresso for this marinade.
1/4 cup brewed espresso
1tbsp. balsamic vinegar
1tbsp. olive oil
1tbsp. brown sugar
2 small garlic cloves, smashed
2 star anise pods
1/4 tsp. ground pepper
1/2 tsp. salt
Mix all ingredients in a small saucepan and bring to a boil. Remove from heat and cool. Pour over flank steak in a glass container. Let set up to 8 hours. Grill over medium-high heat until desired doneness. Let rest 3 minutes then slice on a bias to serve.
Southern Java Parfait
Scoop some high-quality vanilla ice cream into a serving glass
Pour over 1 tbsp. single batch bourbon
Sprinkle with 1/2 tsp. finely ground espresso
Let sit 30 seconds, top with whipped cream, if desired
Iced Jamaican Coffee
In a cocktail shaker, combine:
3/4 oz. Tia Maria
3/4 oz. Jamaican rum
1.5 oz. simple syrup (Recipe to follow, always use this in iced beverages- it melts much better)
10 oz double strength brewed coffee, chilled
Shake well- strain over fresh ice in a tall glass.
Bring to a boil for 1 minute- set aside, and cool completely. Store in a sealed container at room temp.