ALL THE ESSENTIALS
WHAT YOU’LL FIND IN CHAPTER ONE
BALSAMIC-INFUSED VINAIGRETTE WITH COFFEE
COFFEE-INFUSED MANGO-PEPPER VINAIGRETTE
COFFEE AND STAR ANISE–INFUSED OIL
GUAVA SAUCE FLAVORED WITH COFFEE
Coffee is one of those things nearly everyone consumes daily. It’s kind of like music: When it’s top-notch quality, it’s inspiring. It makes you happy, and it moves you. It has a place in just about every meal. But its strong role in basic recipes, whether as a marinade, vinaigrette, or spice blend, is essential for cooks who are looking to elevate their cooking from ordinary to exceptional. Just a little coffee, whether some very finely ground beans or a splash of brewed java, lends body and balance to innumerable dishes. The essentials in this chapter are the building blocks of our coffee-inspired recipe collection.
Here, you’ll find recipes to make again and again, like the Marley Coffee Spice Blend, which brightens just about every type of meat or vegetable you can think of, and sauces that lend depth to a variety of dishes and also serve as lively marinades for chicken, fish, and meat.
Here, too, is where you’ll turn when you want a special salad dressing. This chapter has coffee-infused vinaigrettes that transform a salad from simple to superior. Explore this chapter, and think of it as an introduction to cooking with coffee and as a foundation for the recipes you will find later in the book.
MARLEY COFFEE SPICE BLEND
YIELD: 2/3 CUP (ABOUT 73 G)
Every cook needs a quintessential spice blend—one that enlivens rubs, marinades, dressings, and omelets. This blend, redolent of onion and curry, as well as one of the world’s finest coffees—Jamaican Blue Mountain coffee—fills the bill perfectly. Blue Mountain coffee is rich, full-bodied, and perfectly balanced, and it possesses a seductive floral aroma. Its complex notes make it the perfect complement to assertive spices like anise and garlic, and its aroma makes it invaluable as an ingredient in a rub. Truly the essential spice blend for the recipes in this book, it will keep for a couple of months at room temperature. Store it in a Mason jar and use it with meats and poultry, eggs, vinaigrettes, and even heartier fish dishes.
INGREDIENTS
2 TABLESPOONS VERY FINELY GROUND TALKIN’ BLUES COFFEE BEANS
2 TABLESPOONS GROUND ANISE
2 TABLESPOONS ONION POWDER
1 TABLESPOON GROUND CUMIN
1 TABLESPOON PACKED LIGHT BROWN SUGAR
1 TABLESPOON DRIED, GROUND THYME
1 TEASPOON CURRY POWDER
1 TEASPOON KOSHER SALT
1/2 TEASPOON CAYENNE PEPPER
1/2 TEASPOON GROUND NUTMEG
1/2 TEASPOON GROUND ALLSPICE
DIRECTIONS
In a medium-size bowl, stir together all the ingredients until well mixed. Transfer the mixture to a Mason jar or other container with a tight-fitting lid. Cover and store in a cool, dry place for up to 2 months.
◁ COFFEE-SPICED BARBECUE SAUCE
YIELD: ABOUT 21/2 CUPS (ABOUT 625 G)
If coffee strikes you as an unusual ingredient in a barbecue sauce, be advised that when simmered with apple cider vinegar, ketchup, agave nectar, and a generous infusion of dry mustard, its flavor becomes multifaceted. Unquestionably one of our favorites to grab when marinating meat or poultry, this flavorful sauce is infused with brewed Lively Up! coffee, one of the richest-bodied, darkest, and boldest of the Marley coffees. Thanks to its balanced acidity, this wonderful barbecue sauce deepens the flavor of not just meats and poultry destined for the grill, but roasted and baked dishes as well.
INGREDIENTS
2 CUPS (480 G) KETCHUP
1/2 CUP (120 ML) APPLE CIDER VINEGAR
1/4 CUP (60 ML) AGAVE NECTAR
1/4 CUP (60 ML) BREWED LIVELY UP! COFFEE
1/4 CUP (60 ML) HOT SAUCE, OR TO TASTE
3 TABLESPOONS (60 G) MOLASSES
JUICE OF 1 LIME
1 TABLESPOON DRY MUSTARD
1 CLOVE GARLIC, MINCED
1/2 TEASPOON LIQUID SMOKE
PINCH KOSHER SALT
DIRECTIONS
In a medium-size saucepan over medium heat, stir together the ketchup, cider vinegar, agave nectar, coffee, hot sauce, molasses, lime juice, dry mustard, garlic, liquid smoke, and salt. Bring to a boil. Reduce the heat to low and cook for 5 minutes, or until the sauce is thick and smooth.
When the sauce has cooled slightly, transfer it to a container. Cover tightly and refrigerate.
TIP: KEEP THIS REFRIGERATED AND USE WITHIN A COUPLE OF WEEKS.
JERK SEASONING
YIELD: 2 CUPS (ABOUT 455 G)
The quintessential seasoning mix for chicken, this is also great on seafood, or even in a vinaigrette. With the addition of brewed Buffalo Soldier coffee, this seasoning mix makes the best jerk chicken you’ll ever taste.
INGREDIENTS
3 SCALLIONS (WHITE AND LIGHT GREEN PARTS), SLICED THIN
1 CUP (175 G) DICED FRESH MANGO
1/2 YELLOW ONION, CUT INTO 1/2-INCH (1 CM) CHUNKS
6 CLOVES GARLIC, PEELED
2 TABLESPOONS (30 ML) EXTRA-VIRGIN OLIVE OIL
2 TABLESPOONS (40 G) HONEY
2 TABLESPOONS (30 ML) LOW-SODIUM SOY SAUCE
2 TABLESPOONS (30 G) PACKED DARK BROWN SUGAR
2 TABLESPOONS MINCED FRESH GINGER
2 SPRIGS FRESH THYME, STEMMED
1 TABLESPOON GROUND CINNAMON
1 TABLESPOON GROUND ALLSPICE
1 TABLESPOON GROUND NUTMEG
1 TABLESPOON GROUND WHITE PEPPER
1 SCOTCH BONNET PEPPER, CHOPPED
1/4 CUP (60 ML) BREWED, COOLED BUFFALO SOLDIER COFFEE
DIRECTIONS
In the work bowl of a food processor, combine the scallions, mango, onion, garlic, olive oil, honey, soy sauce, brown sugar, ginger, thyme, cinnamon, allspice, nutmeg, white pepper, Scotch bonnet pepper, and coffee. Pulse until the mixture is well blended. Transfer the seasoning mix to a Mason jar, cover tightly, and keep refrigerated.
TIP: STORED IN THE REFRIGERATOR, THIS WILL LAST FOR UP TO 1 WEEK.
NOTE FROM ROHAN MARLEY
I WAS ALWAYS INTERESTED IN FARMING. AS A CHILD, I HAD A LOT OF DAILY CHORES TO DO, LIKE WEEDING THE GARDEN, WATERING THE PLANTS, GOING INTO THE CANE FIELDS OR THE MANGO BUSHES. EVERYTHING IN JAMAICA IS SORT OF FARM RELATED! WHEN I GREW UP, THAT LOVE OF FARMING JUST GREW AND GREW INSIDE ME. I KNEW I WANTED TO BE CLOSE TO THE LAND.
BLACKENED SPICE
YIELD: 1/3 CUP (ABOUT 25 G)
This blend of subtly sweet and spicy is the perfect seasoning for chicken and seafood. Consider making a double batch as you’ll use it often.
INGREDIENTS
1 TABLESPOON PAPRIKA
2 TEASPOONS GARLIC POWDER
2 TEASPOONS ONION POWDER
2 TEASPOONS FINELY GROUND BUFFALO SOLDIER COFFEE BEANS
2 TEASPOONS GROUND CUMIN
2 TEASPOONS DRIED PARSLEY
2 TEASPOONS LIGHT BROWN SUGAR
2 TEASPOONS CAYENNE PEPPER
1 TEASPOON KOSHER SALT
1 TEASPOON FRESHLY GROUND BLACK PEPPER
DIRECTIONS
In a medium-size bowl, stir together the paprika, garlic powder, onion powder, ground coffee, cumin, parsley, brown sugar, cayenne, salt, and black pepper until well mixed. Transfer the spice mix to a Mason jar or other container with a tight-fitting lid.
TIP: FOR BEST RESULTS, STORE THIS IN A COOL, DRY PLACE, TIGHTLY COVERED. IT WILL LAST FOR A COUPLE OF MONTHS.
BALSAMIC-INFUSED VINAIGRETTE WITH COFFEE
YIELD: ABOUT 11/2 CUPS (ABOUT 355 ML)
Get Up, Stand Up coffee tempers the balsamic vinegar and rounds out the flavor in this vinaigrette. Drizzle over blackened fish and your favorite salads.
INGREDIENTS
1/2 CUP (120 ML) BALSAMIC VINEGAR
1/4 CUP (60 ML) BREWED, COOLED GET UP, STAND UP COFFEE
1/4 CUP (85 G) HONEY
2 CLOVES GARLIC, PEELED
1 SHALLOT, PEELED AND TRIMMED
2 TABLESPOONS (30 G) PACKED LIGHT BROWN SUGAR
1 TEASPOON RED PEPPER FLAKES
1/2 CUP (120 ML) EXTRA-VIRGIN OLIVE OIL
DIRECTIONS
In a blender, combine the vinegar, coffee, honey, garlic, shallot, brown sugar, and red pepper flakes. Purée at high speed for about 20 seconds.
With the blender running, gradually add the olive oil in a thin stream. Continue to purée the dressing for about 2 minutes, or until thick and emulsified.
TIP: THIS DRESSING WILL KEEP, TIGHTLY COVERED, FOR UP TO 3 WEEKS IN THE REFRIGERATOR.
COFFEE-INFUSED MANGO-PEPPER VINAIGRETTE
YIELD: 11/4 CUPS (ABOUT 285 ML)
This lively vinaigrette turns just about any green salad into something special. The coffee provides spicy, almost fruity, notes that complement the mango and ginger. This is a very easy vinaigrette to make in a blender.
INGREDIENTS
2 RIPE MANGOS, PITTED, PEELED, AND DICED
1 RED BELL PEPPER, CORED, SEEDED, AND DICED
1/2 CUP (120 ML) COCONUT VINEGAR
1/4 CUP (60 ML) BREWED, COOLED MYSTIC MORNING COFFEE
3 TABLESPOONS (60 G) AGAVE NECTAR
1 SHALLOT, PEELED AND TRIMMED
1 CLOVE GARLIC, PEELED
1 TEASPOON MINCED FRESH GINGER
1/2 CUP (120 ML) EXTRA-VIRGIN OLIVE OIL
SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
DIRECTIONS
In a blender, combine the mangos, red bell pepper, coconut vinegar, coffee, agave nectar, shallot, garlic, and ginger. Purée at high speed for 20 seconds.
With the blender running, slowly pour in the olive oil. Continue puréeing for 2 minutes, or until thick. Season the dressing with salt and pepper. Transfer to a container with a tight-fitting lid.
TIP: REFRIGERATE, TIGHTLY COVERED, FOR UP TO 1 WEEK. IN ADDITION TO DRESSING SALADS, TRY THIS VINAIGRETTE AS A MARINADE FOR FISH OR CHICKEN.
COFFEE TERIYAKI SAUCE
YIELD: 2 CUPS (ABOUT 475 ML)
Coffee enlivens and deepens the flavor of purchased teriyaki in this sauce, which makes a fabulously flavorful marinade.
INGREDIENTS
2 CUPS (475 ML) TERIYAKI SAUCE
1/4 CUP (60 ML) BREWED, COOLED MYSTIC MORNING COFFEE
2 SHALLOTS, CHOPPED
2 SCALLIONS (WHITE AND LIGHT GREEN PARTS), CHOPPED
2 TEASPOONS (4 G) MINCED FRESH GINGER
2 CLOVES GARLIC, MASHED
DIRECTIONS
In a medium-size saucepan over medium heat, whisk the teriyaki sauce, coffee, shallots, scallions, ginger, and garlic. Bring to a boil, whisking constantly.
When the sauce boils, reduce the heat to low and let it simmer for about 10 minutes. Transfer the sauce to a food processor or blender. Pulse or blend for 30 seconds. Strain through a fine-mesh strainer, transfer to a covered container, and refrigerate.
TIP: SERVE THIS WITH YOUR FAVORITE CHICKEN, FISH, OR PORK DISH, OR TOSS SOME WITH COOKED VEGETABLES.
COFFEE AND STAR ANISE–INFUSED OIL
YIELD: 2 CUPS (436 G)
This requires a bit of planning that will be well rewarded. Start to make this a few days before you plan to use it; it takes three to five days to fully develop its delicious coffee taste. This versatile oil can be used in marinades, such as for the Grilled Vegetable Skewers Marinated in Coffee and Star Anise–Infused Oil, sauces, salad dressings—and even desserts, like the Coffee Oil–Infused Butter Cake with Blackberry Compote—for an instant flavor boost.
INGREDIENTS
2 CUPS (436 G) COCONUT OIL
6 WHOLE BUFFALO SOLDIER COFFEE BEANS
2 STAR ANISE
DIRECTIONS
In a clean, empty wine bottle, or other glass container such as a Mason jar, combine the coconut oil, coffee beans, and star anise. Cover and set aside for several days at room temperature. The oil will have a clear brown tone to it—but not dark brown—and a fragrant, robust, coffee flavor and aroma when it’s ready to use.
TIP: THIS WILL KEEP FOR A FEW WEEKS IN THE REFRIGERATOR.
GUAVA SAUCE FLAVORED WITH COFFEE
YIELD: 11/4 CUPS (ABOUT 285 ML)
Spoon this sweet, exotic sauce over pound cake or your favorite ice cream. It’s so good you might just eat it with a spoon!
INGREDIENTS
1 CUP (235 ML) GUAVA PURÉE
1/4 CUP (60 ML) BREWED, COOLED MYSTIC MORNING COFFEE
3 TABLESPOONS (45 G) PACKED LIGHT BROWN SUGAR
3 TABLESPOONS (45 ML) DARK RUM, PREFERABLY MARLEY BRAND
1 TEASPOON MINCED FRESH GINGER
DIRECTIONS
In a medium-size saucepan over medium heat, whisk the guava purée, coffee, brown sugar, rum, and ginger. Bring to a boil, whisking constantly.
When the sauce boils, reduce the heat to low and let it simmer for about 2 minutes, or until it starts to thicken.
TIP: THIS SAUCE IS DELICIOUS HOT OR COLD. REFRIGERATE IT, PREFERABLY IN AN AIRTIGHT CONTAINER WITH A LID.
