3 Must Try Dishes for Coffee Addicts

All hail the mighty coffee bean! Whether it is its aroma, bitterness, sweetness or stimulating strength – you know the force is strong with this one. A cup of joe can kill zombies, awaken senses, ease headaches, give soothing breaks, build friendships and relationships as well as pave the way for new acquaintances.

Coffee has become a fixture in the life of so many. But after so many cups, isn’t there any other way to get our caffeine fix? Yes, there is my friends! At ChefXchange, drinking that power juice didn’t cut it for us anymore, and we bet the same goes for you too. That’s why we found 3 delicious caffeinated dishes for you to revamp your coffee intake.

 

FRIED EGGS WITH COFFEE-CHIPOTLE MOLE
A new take on your fried eggs breakfast!
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Ingredients
  1. 1 cup/240mL drained stewed tomatoes (from a 14-oz/400g can)
  2. ¾ cup/180mL strong brewed coffee
  3. ¼ cup/40g chopped onion
  4. 2 garlic cloves, chopped
  5. 1 tbsp/10g chopped canned chipotle chiles in adobo
  6. 2 tbsp/30mL vegetable oil
  7. 1 tsp/7g finely chopped bittersweet chocolate (not unsweetened)
  8. 8 large eggs
  9. Sliced avocado
Instructions
  1. Purée tomatoes, coffee, onion, garlic, chipotle, and 1 tbsp/15mL oil in a blender until smooth. Simmer purée in a 10-inch/25cm heavy skillet, stirring occasionally, until thickened, about 10 minutes. Stir in chocolate and season with salt. Remove from heat.
  2. While sauce simmers, fry eggs in 2 batches in remaining tablespoon oil in a 12-inch/30cm nonstick skillet over moderate heat until cooked as desired. Serve eggs topped with sauce.
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JALAPEÑO CHEESEBURGERS WITH BACON AND GRILLED ONIONS
Serves 8
A new take on your cheeseburgers!
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Spicy Ranch Sauce
  1. 1 cup/240mL mayonnaise
  2. 1 cup/240g sour cream
  3. ½ cup/150g chopped fresh cilantro
  4. 6 tbsp/90mL fresh lime juice
  5. 4 green onions, finely chopped
  6. 2 tbsp/15g minced seeded jalapeño chile
  7. ½ tsp/7g cayenne pepper
Burgers
  1. 2 pounds/900g ground beef
  2. 1 small onion, chopped (about 1¼ cups/190g)
  3. ¼ cup/40g chopped fresh parsley
  4. 2 tbsp Worcestershire sauce
  5. 1 tsp/30mL chopped seeded jalapeño chile
  6. 1 tsp/5mL salt
  7. 1 tsp/5mL ground black pepper
  8. ¼ tsp/60mL cayenne pepper
Worcestershire-Coffee Glaze
  1. ⅓ cup/80 mL light corn syrup
  2. 2 tbsp/30mL Worcestershire sauce
  3. 2 tbsp/30mL ketchup
  4. 1 tsp/5mL instant coffee crystals
  5. 2 tsp/23 g (packed) golden brown sugar
  6. 3 tbsp/45 g butter
  7. 16 bacon slices
  8. Nonstick vegetable oil spray
  9. 8 hamburger buns or 3 to 4 inch (7 to 10 cm) square focaccia rolls, split horizontally
  10. 8 lettuce leaves
  11. 2 cups/180 g coarsely shredded sharp white cheddar cheese
  12. Assorted additional toppings (such as tomato and grilled onion slices)
For spicy ranch sauce
  1. Whisk all ingredients in medium bowl to blend. Season sauce with salt and pepper.
For burgers
  1. Gently mix all ingredients in large bowl. Form mixture into eight ½ to ¾-inch-thick patties (1.3-2cm). Place on small baking sheet. Cover and chill at least 2 hours and up to 1 day.
For glaze
  1. Stir first 5 ingredients in small saucepan over medium heat until coffee is dissolved. Remove from heat. Whisk in butter. Season glaze to taste with salt and pepper.
  2. Prepare barbecue (medium-high heat). Working in batches if necessary, cook bacon in large skillet over medium-high heat until crisp and brown. Transfer bacon to paper towels to drain.
  3. Spray grill rack with nonstick spray. Toast buns until golden, about 2 minutes per side. Transfer buns, cut side up, to plates. Place lettuce on each bun bottom. Grill burgers 5 minutes, basting with glaze. Turn burgers, baste with glaze, and grill until cooked to desired doneness, about 5 minutes longer for medium. Press cheese atop each burger and allow cheese to melt. Place some sauce, then 1 burger on each bun bottom. Top each with 2 slices bacon and desired additional toppings. Cover with bun top. Serve with remaining sauce.
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COFFEE-MARINATED SKIRT STEAK
A new take on the juicy delicious steak!
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Ingredients
  1. 2 garlic cloves, chopped
  2. 1 cup/240 mL strong coffee, room temperature
  3. ¼ cup/60 mL balsamic vinegar
  4. ¼ cup/60 mL Dijon mustard
  5. ¼ cup/45 g (packed) light brown sugar
  6. 2 tbsp/30 mL olive oil
  7. 1 tsp/15mL freshly ground black pepper plus more
  8. 1 small shallot, chopped
  9. 1½ lb/675 g. skirt steak, cut into 4 pieces
  10. Kosher salt
Instructions
  1. Whisk shallot, garlic, coffee, vinegar, mustard, brown sugar, oil, and 1 tsp. pepper in a medium bowl. Pour half of marinade into a resealable plastic bag. Add steak, seal bag, and turn to coat. Let sit at room temperature 1 hour. Cover remaining marinade and set aside.
  2. Prepare grill for medium-high heat. Remove steak from marinade; discard used marinade. Season steak with salt and pepper and grill, turning and basting often with reserved marinade, 8–10 minutes for medium-rare. Let rest 10 minutes before slicing.
Notes
  1. Steak can be marinated 1 day ahead. Chill, turning occasionally. Chill reserved marinade. Bring steak to room temperature before grilling.
https://www.chefxchange.com/blog/
Londoners, Chef Darius will be more than happy to cook you a juicy steak for a delicious barbecue!