Recipes courtesy of Judy Toth, Simply Impressive Cooking School
Espresso Beef Salad
Espresso beef (leftover from dinner)
Make a salad using the ingredients shown above, or use whichever ingredients you prefer for your salads. Slice or dice leftover espresso beef and sprinkle on top of the greens. Sprinkle goat cheese on top. Sprinkle espresso pecans over salad and serve with espresso vinaigrette.
Espresso Rubbed Steak
2 T-bone steaks
4 tsp kosher salt
½ tsp ground garlic
Sprinkle salt on both sides of the steaks. Pat dry with paper towels.
Sprinkle the espresso rub and garlic onto each steak and rub in well. Place in the refrigerator for at least 30 minutes but up about 24 hours.
Remove from the refrigerator and bring to room temperature. Lightly pat each steak with a paper towel to remove moisture. Grill steaks on an oiled grill, to your liking. I prefer rare steaks, so I grill for about 4 minutes on the first side, turn over and grill about 3 minutes on the second side. For rare, steak should be about 120º. For medium rare, cook about 2 minutes longer.
Let rest for about 10 minutes before serving.
Use leftover steak for Espresso Beef Salad.
Espresso Candied Nuts
½ cup walnuts or pecans
3 tbsp brown sugar
1 tsp corn syrup
Add the brown sugar and nuts to a dry non-stick frying pan. Cook on medium heat, stirring often, until the sugar begins to melt. Add the corn syrup and espresso rub and stir until the nuts are covered. Beware because this will burn easily. This should take about 5-10 minutes. Pour nuts on waxed paper and separate to cool.
(makes about ½ cup)
3 tbsp red wine vinegar
1/3 cup extra virgin olive oil
1 tsp honey
1 clove garlic, minced
½ tsp kosher salt
Add all ingredients to a bowl and whisk or better yet, place ingredients into a jar and shake until everything is well mixed. Refrigerate for about 30 minutes for flavors to meld.
This can be used on salads, grilled veggies, or whatever you care to use it on. We are making grilled steaks using Mark's Espresso Rub II and we'll use the leftover steak sliced and placed on a salad using this vinaigrette. My name is Judy Toth and I am the owner of Simply Impressive Cooking School (now retired). I love to cook and bake, and am always looking for new and interesting ways to flavor my dishes. I try to keep my dishes simple and love to try out new kitchen gadgets. I have lots of recipes on my Facebook page—Simply Impressive Cooking School—so you can check them out there. We will also be posting recipes I make using Milford Spices on this blog. You may see some unique ideas for creative uses of spices. I hope you enjoy the recipes. My blog is here http://kitchentipjar.blogspot.com.