Jim Townley, Francois Comtois and Aaric Humphreys, Fresh Cup Roastery Café –
Most people only think of our beloved daily cup of coffee from a drink perspective, whether it be a hot beverage, or on ice in the summer. Over the past 20 years of coffee roasting we’ve regarded coffee as an incredibly complex flavour ingredient to enhance a number of cooking and baking recipes. There are hundreds of subtle flavour references people make to describe coffee, with the most popular ones being chocolate, cinnamon, roasted nuts, cherry, fig, citrus, and even flavours like green apple, pineapple and blueberry (a common flavour reference to a good Ethiopian bean).
Below you’ll see how we use ground coffee, and espresso to enhance some of our daily comfort foods for you to enjoy. The chili recipe is our house chili, which you can find us serving through the fall and winter at the café. photo by Janis Jean Photography
GRILLER PORK TENDERLOIN CHOP
Pork Chop Marinade
2 cups orange juice
2/3 cup soy sauce
4 tbsp fresh rosemary
6 tsp minced garlic
2 whole pork tenderloins
salt & fresh black pepper to taste
1/4 cup strong brewed coffee or espresso
Coffee Dry Rub
4 tbsp finely ground coffee
4 tbsp sea salt
2 tbsp brown sugar
2 tbsp chili powder
2 tbsp (30ml) paprika
2 tsp (10ml) ground cumin
2 tsp ground black pepper
1 tsp garlic powder
Maple Balsamic Glaze
1/3 cup maple syrup
1/4 cup balsamic vinegar
1/3 cup of marinade from pork chops
This dish requires a day of marinating (keep aside 1/3 cup marinade for the glaze). Combine all marinade ingredients in a container and add the pork loin chops. Run a fork over them to ensure the marinade penetrates. Leave overnight in fridge. After one day, pat the loins dry and apply the dry rub. Let stand for 4-6 hours in the fridge. Pull out and let rest for 45-60 minutes so the chill is off the loin chop.
While you’re waiting for the loin chop to warm up a bit, combine balsamic vinegar, maple syrup and reserved marinade and simmer for one hour in a saucepan, until it coats the back of a spoon.
Grill your loin chop to your desired level of doneness, and drizzle the glaze over top. Add garlic cheddar smashed potatoes on the side, add your favourite toppings, and don’t start counting the calories … this is a Saturday night meal!
GARLIC CHEDDAR SMASHED POTATOES
2-3 medium sized potatoes of choice
2 tbsp of roasted garlic puree
1/3 cup old cheddar
3 tbsp butter
2 tbsp cream
salt and pepper to taste
Boil potatoes with skin on for 8-9 minutes (or until you can poke a fork through them and they fall off clean). Mix butter and garlic into potatoes and roughly mash them. Add cream and cheddar continue to mash. Finish with salt and pepper to taste.
CAPPUCCINO
Latté Art by Ivy Finlayson | Fresh Cup Roastery Café
Classic: a shot of espresso with a dollop of steamed milk on top.
BOURBON ESPRESSO CHILI
2 tbsp canola oil
2 white onions, chopped
8 to 10 garlic cloves (depending on size), minced
2 lbs ground Beef
28 oz. can crushed tomatoes
355ml can beer of choice
1 cup espresso (Bourbon Cask Conditioned)
2 x 6 oz. tomato paste
1/2 cup brown sugar
1 tsp salt (or more to taste)
2 x 14 oz. cans kidney beans
2 x 14 oz. cans bean medley
1 can corn
14 oz. beef broth
Sautée canola oil, onions, garlic and ground beef and let simmer for 90 minutes, stirring regularly.
Add crushed tomatoes, your beer of choice (we used Gluten Free Craft Beer), and espresso (we use our Cask Conditioned Bourbon Coffee), tomato paste, brown sugar and let simmer for another 45 minutes.
Add 1 tsp of salt (or more to taste), kidney beans, bean medley, corn and beef broth. Let simmer for another 45 minutes.
Serve up in bowls, with a dollop of sour cream on top and grated cheddar to taste, and a piece of warm cornbread on the side. Super comfort food!
CORN BREAD
(Batch of 6)
1 cup cornmeal
1 cup flour
1/3 cup white sugar
1 tsp salt
1 tbsp baking powder
1/3 cup canola oil
1 large egg
1 cup milk
Mix dry ingredients together, then add wet ingredients, mix and pour into the ramekin of choice. Bake at 300° for 15-20 minutes until tops are slightly brown.
