Page 20 - 6-10-16 Friday's Edition

Recipes
Tropical Barbecue Sauce Flank Steak Filets with Coffee Glaze
Tropical Barbecue Sauce
1 ounce butter
2 green mangoes, cubed
4 cups guava concentrate, or 4 cans juice
1 quart original flavor barbecue sauce
2 racks pork baby back ribs, pre- pared
DIRECTIONS: Heat cast iron skillet over low-medium heat, saute mango in butter until golden, add guava concen- trate and simmer to reduce by half. Cool then blend. Return fruit mixture to skillet, add bar- becue sauce and simmer on low- medium heat until sauce has thickened, about 10-15 minutes. Baste prepared ribs with warm sauce and grill on medium-low heat another 10 minutes.
New York Strip Steak with Spicy Coffee Rub
1 tablespoon olive oil
1 pound double New York strip steak
For The Rub
1/2 tablespoons brown sugar 1/2 tablespoon apricot salt 1/2 tablespoon freshly ground black pepper
Iced Mochas
1 1⁄2 cup cold coffee
1⁄4 cup of chocolate syrup 2 cups of milk
1⁄4 cup of white sugar
DIRECTIONS: Pour coffee in ice trays. Freeze till they be- come solid, about overnight. Mix the coffee ice cubes, chocolate syrup, milk and sugar in a blender, till smooth.
Iced Coffee
2 tsp instant coffee granules 3 tbsp warm water
1 tsp sugar
6 fluid oz of cold milk
Flank Steak Filets with Coffee Glaze
Spiced Oil
2 cups vegetable oil 1/2 cup juniper berries 4 pieces star anise
3 cloves
2 cinnamon sticks
1 vanilla bean, split
Glaze
3 tablespoons spiced oil
1 cup white onion, diced
2 tablespoons fresh ginger, grated
2 Cuban chiles, diced
6 garlic cloves
2 tablespoons molasses
1 cup dark aged rum
1 tablespoon instant coffee
1 tablespoon cocoa powder
8 cups brewed coffee, divided
3 tablespoons butter, softened salt, to taste
Flank Steak
2 pounds flank steak glaze
1/2 tablespoon regular salt 1/2 tablespoon red chili pep- per flakes
1/2 tablespoon coffee grounds 1/2 tablespoon granulated garlic
1/2 tablespoon smoked pa- prika
DIRECTIONS: Apply the olive oil to the entire steak and then sprinkle the rub onto the
Pour in glasses and serve cool.
Chocolate Coffee Kiss
3⁄4 fluid oz coffee liqueur
1 cup of hot brewed coffee
3⁄4 fluid oz of Irish cream liqueur
2 tbsp of whipped cream
1⁄2 fluid oz of crème de cacao liqueur
11⁄2cup fluid oz of chocolate syrup
DIRECTIONS: Place all spiced oil ingredients in saucepan and cook on medium heat 10 minutes. Remove from heat and let cool. Transfer to a seal-tight, 4-cup storage bowl and store in cool, dry location until ready to use. Note: oil should be used within 1 week.
Heat saucepan on medium- high heat. Add spiced oil and onion, and saute until cooked. Add ginger, chiles and garlic; saute additional 2 minutes. Add molasses, rum, instant coffee, cocoa powder and 1 cup brewed coffee; simmer until liquid is re- duced by half. Add remaining brewed coffee and cook until re- duced to about 3 cups, remove from heat and let cool. Add but- ter and adjust seasoning with salt.
Cut steak against grain of filets. Heat skillet to medium heat. Brush steak with glaze. Place on heated skillet and cook, basting and turning occasion- ally until cooked.
meat. Allow the flavors to de- velop for 2 hours.
Heat coals on a grill. When the coals are hot, move them to one side of the grill. Sear the steak for 2 minutes on each side over the coals. Move the steak to the cool part of the grill and cook with the lid on for 20 minutes. Rest the steak for 10 minutes before slicing.
1 tsp of brandy-based orange liqueur (like Grand Marnier) 1 maraschino cherry
DIRECTIONS: Mix coffee liqueur, crème de cacao, Irish cream and Grand Marnier. Pour hot coffee into mug. Top it with a blob of whipped cream, trickle with chocolate syrup and place a maraschino cherry on top.
DIRECTIONS: In a sealable jar, mix all the other ingredients except milk. Cover the jar and shake vigorously till it is foamy. Pour into a glass filled with ice. Pour milk in the glass. Add sugar if required.
PAGE 8-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, JUNE 10, 2016