I'm truly excited to write another cookbook entry especially for those who have been looking forward to a new recipe to be posted. As part of this new journey in cooking, I was inspired by a restaurant I tried out in Beverly Hills years ago. The restaurant is owned by Chef Curtis Stone, an Australian celebrity chef who appears on Food Network.
His restaurant in Beverly Hills is called Maude. What captured my attention about this restaurant is it's unique characteristic of creating seasonally inspired tasting menus every month. At the time I went, I chose the month where peaches would be the star of the show. What they do is use this ingredient in every course they serve. From appetizers to main dishes, all the way down to desserts, peaches would be in it.
With the pandemic that has been happening for quite some time, and the inability to really go back out and eat comfortably in public, I remembered this restaurant and decided to try this at home. Although I did not create a 6 course meal, I took baby steps and at least did 2 (yay me!).
The ingredient that I chose was coffee. I am used to drinking coffee, having coffee in dessert, but was not sure how to incorporate coffee into my main dish. I began my research to see if there was a coffee sauce, coffee marinade, or could I just sprinkle coffee on top of the food, and say it counts??
Thankfully I continued reading on different recipes and ways that a flavor can be created. Close to giving up, I remembered that a long time ago, I visited a restaurant in which they served steak with a coffee sauce. I could not recall what the sauce was made with besides the coffee so I began trying to figure out how to go about using coffee as the main flavor without it over powering the entire dish. Then it hit me! Flavor doesn't have to come from a sauce type glaze or marinade. Flavor can still come out from dry seasoning. So I came up with my very own coffee dry rub. You can sprinkle this on meat or even veggies.
What I ended up doing was going to the store and purchasing 2 rib-eyes and covering it with the homemade coffee dry rub I made. You can either place the meats directly on the grill or pan; however, I used my sous vide then placed the meat on the grill to obtain the grill marks and that char taste. I was so nervous in doing this since it was my first time and I was so afraid that I just completely messed up 2 great steaks.
Well, if you don't take the risk, you'll never know whether it works or not. So in taking the risk, it was absolutely worth it. I made this meal for a friend and explained the inspiration behind it. She thought that everything would be made with coffee which included the sides that would be served with the steak. I chose not to coffee cover everything for I wanted the steaks to stand out with the coffee flavor and the sides to just add to the flavor rather than confuse the taste buds.
The meal created was Rib Eye with coffee dry rub, served with mash potatoes, cream corn, and rosemary fried potatoes. All complimented the steak. There was salt, a little bit of sweet, and a neutral. To make a coffee dry rub, all you need is ground coffee, salt, and pepper.
Simply mix 1 tablespoon of each together to create the dry rub (ground coffee, salt, and pepper.) Once mixed, sprinkle as much as you want on the meat of your choice and place on grill or pan. This can cover about 2-3 steaks. As for dessert, I simply made an affogato (an Italian dessert which consist of coffee poured over ice cream). For my creation, I decided to add a dash of peanut butter liqueur on top.
As a thank you for your support in my lifestyle blog thus far and for enjoying the content that I post, I will be giving away my homemade coffee dry rub to the first dozen people who are interested. Simply DM me on Instagram or email at projectpurposelife@gmail.com, and simply state, " I would like to try your homemade coffee dry rub".
Rib Eye Steak covered in a Coffee Dry Rub, served over mash potatoes, with cream corn and rosemary fried potatoes.
Homemade Coffee Dry Rub (4oz)
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