The August long weekend is approaching and we are so excited to get out and enjoy our time outdoors with family and friends. It’s the perfect time to get-together and celebrate the four-day weekend with a BBQ! Invite your friends, crack open a beer and get your grill ready to create memories and enjoy some delicious food!
The experts at Melitta Canada have created three delicious summer recipes that are perfect additions to your next BBQ with family and friends.
Ingredients:
8oz Melitta® Colombian coffee, brewed and chilled
12-ounce can tomato paste
1/2 cup water
1/2 cup prepared yellow mustard
1 tablespoon prepared horseradish
1/4 cup dark brown sugar
1/3 Worcestershire sauce
1 tablespoon butter
2 teaspoons ground black pepper
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
Preparation:
In a large non-reactive saucepan, combine the cooled coffee, tomato paste, water, mustard, horseradish, brown sugar, Worcestershire sauce, butter, pepper, garlic powder, salt and cayenne pepper.
Bring the sauce to a quick boil over high heat.
Stir and blend well. Reduce the heat and simmer over very low heat, uncovered, for 10 to 15 minutes. Can use as a marinade or as a sauce to top steaks, pork chops, chicken or ribs hot off the grill.
Use immediately or refrigerate for up to 3 weeks in an airtight container.
Coffee-Chipotle Grilled Flank Steak Tacos
Ingredients:
1/3 cup (75 mL) finely ground Melitta® 100% Colombian Whole Bean Coffee
2 finely chopped canned chipotles in adobo (2 tbsp/30 mL adobo sauce reserved)
2 tbsp (30 mL) brown sugar
2 tbsp (30 mL) cider vinegar
2 tbsp (30 mL) olive oil
2 tsp (10 mL) ground cumin
4 cloves garlic, minced
1 1/2 tsp (7 mL) salt, divided
1 tsp (5 mL) pepper
1 1/2 lb (750 g) flank steak
12 corn tortillas, warmed
1 ripe avocado, halved, pitted, peeled and diced
3/4 cup (175 mL) diced white onion
3/4 cup (175 mL) finely crumbled feta cheese
1/2 cup (125 mL) loosely packed fresh cilantro leaves
6 lime wedges, for serving
Preparation:
Brew ground coffee with 2 cups (500 mL) water in coffee maker or using pour over method. Let cool completely.
Stir together coffee, chipotles, adobo sauce, brown sugar, vinegar, oil, cumin, garlic, 1 tsp salt and pepper.
Place flank steak in resealable plastic bag; pour coffee marinade over top. Refrigerate for at least 4 hours or up to overnight.
Preheat grill to medium-high; grease grate well. Remove steak from marinade, discarding marinade. Grill steak for 5 to 6 minutes per side or until well marked and internal temperature reaches 135°F (57°C) for medium-rare. Let stand for 10 minutes; slice thinly. Season with remaining salt.
Assemble sliced steak in tortillas with avocado, onion, feta and cilantro. Serve with lime wedges.
Tip: Alternatively, slice flank steak and serve in toasted buns with sliced Monterey Jack cheese, mayonnaise, pico de gallo and shredded lettuce.
Ingredients:
3 tbsp (45 mL) finely ground Melitta® Dark Roast Whole Bean Coffee
1 1/4 lb (550 g) lean ground beef
1/3 cup (75 mL) bread crumbs
1 egg
2 tbsp (30 mL) olive oil
1 tbsp (15 mL) chili powder
1 clove garlic, minced
1 tsp (5 mL) packed brown sugar
1 tsp (5 mL) each salt and pepper
4 slices aged white Cheddar cheese
4 burger buns, split
4 lettuce leaves
4 thick slices tomato
4 rounds red onion
12 slices bread-and-butter pickles
1/4 cup (75 mL) barbecue sauce
1/4 cup (75 mL) mayonnaise
Preparation:
Brew ground coffee with 1/2 cup (125 mL) of boiling water using the pour over method. Let cool completely.
In large bowl, mix together beef, coffee, bread crumbs, egg, olive oil, chili powder, garlic, brown sugar, salt and pepper. Divide into 4 equal portions; shape into 1/2-inch (1 cm) thick patties. Refrigerate for 15 to 20 minutes.
Preheat grill to medium-high; grease grate well. Grill burgers for about 5 minutes per side or until meat is cooked through and instant-read thermometer inserted into center of burger reads 160°F (71°F).
Top each burger with cheese slice; grill for about 1 minute or until cheese starts to melt. Meanwhile, grill buns for 30 to 60 seconds or until lightly toasted.
Assemble burgers in buns with lettuce, tomato, red onion, pickles, barbecue sauce and mayonnaise.
Tip: For fully loaded cheeseburgers, top burgers with avocado slices, crispy bacon and sautéed mushrooms.
