Category Archives: Herbs & Spices

Coffee Rub for Ribs: Test Kitchen Tuesday

Grilling for more than 20 years with a serious love for coffee that spans the same time, I’m not sure why it has taken so long to try a coffee rub to season ribs.  After reviewing a number of options for Test Kitchen Tuesday, I landed on this recipe from Recipes Planet, persuaded by the author’s description. He doesn’t include a recipe for cooking the ribs, so my plan is to use my own Missouri-Style Ribs recipe, using this coffee rub on beef back ribs.

I hope you join me in this delicious adventure!

In the next week or so:

1.  Make the recipe (posted below)
2.  Leave a comment describing your experience, adjustments, or suggestions.
3.  Subscribe to comments so you can see what others have done.
4.  If you are especially proud of your creation, snap a photo and send it to me at savoringtoday@comcast.net so it can be included in this post or include a link to your site with your comment.

Coffee Rub for Ribs

Source: Recipes Planet
Serves: 4
2      tablespoons  freshly ground coffee
2      tablespoon  kosher salt
2      tablespoons  paprika
1       tablespoon  ancho chile powder
1       tablespoon  dark brown sugar
1       teaspoon  oregano
1       teaspoon  garlic powder
1       teaspoon  onion powder
1       teaspoon  ground black pepper
1/2     teaspoon  cocoa powder
1/2     teaspoon  coriander

Note from Recipes Planet author: Not a coffee drinker myself, I wasn’t sure how this would go over, but I ended up loving it-the way the coffee plays with the other spices, smoke, and meat. And the coffee-ness didn’t dominate. Rather, the ground beans added an earthy quality to an already complex mix of flavors. The ribs eaten dry were fantastic, but even better with a coating of stout barbecue sauce.

Roasted Vegetable Medley with Rosemary & Thyme

Roasted Vegetables Ready to Serve

Roasted Vegetable Medley

I love versatility, using my imagination or current cravings to make something new out of something ordinary.  Vegetable medleys are the flexible foodie’s dream—utilizes what you have, gives everyone something they like (or will eat without a fuss), nutritionally well rounded, easily introduces new vegetables at dinnertime.  Choosing colorful varieties adds interest while roasting caramelizes natural sugars, developing flavors that complement any meal. Follow the suggested combination listed, or choose your favorite vegetables and spices to create an entirely new side dish each time you make it.

Roasted Vegetable Medley

Serves 4
1 1/2    cups  cauliflower — sliced 1/4″ thick
1          cup  broccoli — separate florets into bite-sized pieces
1/2       cup  carrots — julienned
1/2       cup  radishes — halved
2          cloves  garlic — sliced thin
8          whole  radishes — halved
3          tablespoons  extra-virgin olive oil or clarified butter
1          teaspoon  rosemary
1          teaspoon  thyme
Mr. Spice or Paul Prudhomme Vegetable Magic, optional
salt and pepper
Move oven rack to upper third part of the oven. Preheat oven to 400°.  Toss prepped vegetables in the butter or oil to coat.

Sprinkle-in herbs, seasonings, and salt & pepper incrementally while tossing.

Spread vegetables in an oven safe dish and roast for approximately 15 minutes or until vegetables and garlic are crisp-tender and lightly browned in spots.

Remove from oven, toss briefly, and serve.

Posted on the following Blog Hops:
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Fajita Seasoning Mix for Non-Grillers, Bad Weather

According to The Biography Channel, more than 100 million George Foreman grills have been sold worldwide.  Add that to the number of patio grilling devotees out there and you might question the need for any fajita mix (authentic fajitas are grilled).  This fajita seasoning is ideal for non-grilling fajita fans or those seeking more control over sometimes hidden additives in the package mixes found in grocery stores.

Skip the package mix or skip waiting on ideal grilling weather, grab a skillet and create delicious fajitas any time.

Fajita Seasoning Mix

1          tablespoon  cornstarch
2          teaspoons  chili powder
1           teaspoon  sea salt
1           teaspoon  paprika
1           teaspoon  palm sugar
1/2      teaspoon  onion powder
1/4      teaspoon  garlic powder
1/4      teaspoon  cayenne pepper
1/2      teaspoon  cumin
1/2      teaspoon  oregano
1/2      teaspoon  mesquite smoke flavoring — powdered

Mix all ingredients in a small bowl.  Store in an air tight container. Use 1-2 tablespoons per 1 lb of meat.