ROBUSTLY FLAVORED MEAT AND SEAFOOD
(Buffalo Soldier coffee)
WHAT YOU’LL FIND IN CHAPTER EIGHT
CEDAR PLANK SALMON WITH COFFEE, MAPLE, AND LEMON GLAZE
GRILLED TURKEY CHOPS WITH MANGO-CRANBERRY CHUTNEY
ASIAN DUCK BREAST MARINATED IN COFFEE BRINE
HONEY AND COFFEE CHICKEN WINGS
COFFEE-BRAISED ASIAN LAMB RIBS
CURRY MEATBALLS WITH ROASTED GARLIC, COFFEE, AND TERIYAKI GLAZE
CARAMELIZED BRUSSELS SPROUTS WITH HONEY ALMONDS, SHALLOTS, AND BACON
MISO- AND COFFEE-BROILED GROUPER
COFFEE-GRILLED LOIN LAMB CHOPS
Buffalo Soldier coffee, or another rich, assertive coffee, is an ideal choice to pair with hearty, flavorful roasts and steaks, as well as salmon, duck, and lamb. Where it might be too much for a light salad or delicate vegetable, a good, bold coffee is just perfect for a marinade, glaze, or sauce for a rich cut of meat or seafood. Salmon, for instance, becomes even better when sauced with a coffee glaze mellowed by maple syrup and enlivened with fresh ginger and garlic. Rich, gamey duck breast shines when marinated in a coffee-based brine that contains soy sauce, star anise, and freshly squeezed orange juice. Grouper is marinated in a mixture that contains ginger and finely ground coffee beans before cooking, which imparts delicious flavor to this fish. And meatballs are promoted from the ordinary to the extraordinary when flavored with Marley Coffee Spice Blend and curry powder and finished with a coffee and teriyaki glaze.
Feel free to experiment and be creative with coffee when cooking meat, poultry, and fish. Consider adding a drizzle to marinades and sauces. You will be surprised at how the coffee brings out the best in beef, pork, lamb, chicken, and seafood!
◁ TERIYAKI SALMON
YIELD: 6 SERVINGS
The coffee in this sauce enriches the teriyaki and brings out the flavor of the salmon. The grilled lemon garnish adds extra zip.
INGREDIENTS
1/4 CUP (55 G) COCONUT OIL
6 (8-OUNCE, OR 225 G) SKIN-ON SALMON FILLETS
1 POUND (454 G) TOMATOES OF YOUR CHOICE, CUT INTO CHUNKS
1/2 RED BELL PEPPER, CORED, SEEDED, AND JULIENNED
1/4 YELLOW ONION, DICED
2 CLOVES GARLIC, CHOPPED
1/2 CUP (120 ML) TERIYAKI SAUCE
1/4 CUP (60 ML) BREWED, COOLED BUFFALO SOLDIER COFFEE
1 TEASPOON CORNSTARCH
1/4 BUNCH FRESH CILANTRO, STEMMED AND CHOPPED, OR LEFT IN SPRIGS FOR GARNISH
GRILLED LEMONS, FOR GARNISH (SEE TIP)
KOSHER SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
DIRECTIONS
Preheat a large skillet or sauté pan over medium heat until very hot. Add the coconut oil. When it sizzles, add the salmon, skin-side down. Sear for about 3 minutes, or until the skin is crisp. With a large spatula, flip the salmon and cook it on the other side for about 3 minutes. Add the tomatoes, red bell pepper, onion, and garlic. Cook for about 3 minutes.
Remove the salmon from the pan and pour in the teriyaki sauce and coffee. Bring the mixture to a rolling boil over medium heat; reduce the heat to low and whisk in the cornstarch. Cook the sauce, stirring, until it thickens and the cornstarch dissolves. Return the salmon to the pan and cook it for another 3 minutes, or until the fish flakes easily with a fork.
To plate, drizzle or pour some sauce on a plate, arrange a portion of salmon on top, and garnish with cilantro and grilled lemon. Season with salt and pepper.
TIP: TO GRILL LEMONS, HALVE THEM AND PLACE THEM, CUT-SIDES DOWN, ON A GRILL FOR ABOUT 2 MINUTES OVER MEDIUM-HIGH HEAT, OR UNTIL THEY SOFTEN AND DEVELOP GRILL MARKS.
CEDAR PLANK SALMON WITH COFFEE, MAPLE, AND LEMON GLAZE
YIELD: 6 SERVINGS
A smooth coffee with dark chocolate undertones is the basis for a glaze for this lush salmon dish, which would be delicious with roasted new potatoes and a big green salad. You’ll need a presoaked cedar plank to cook the salmon, but these are easy to find in any store that sells grills.
INGREDIENTS
1/2 CUP (120 ML) MAPLE SYRUP
1/3 CUP (78 ML) LOW-SODIUM SOY SAUCE
1/4 CUP (60 ML) FRESHLY SQUEEZED LEMON JUICE
1/4 CUP (60 ML) BREWED BUFFALO SOLDIER COFFEE
1 TABLESPOON CHOPPED FRESH GINGER
1 TABLESPOON CHOPPED FRESH GARLIC
1 BUNCH SCALLIONS (WHITE AND LIGHT GREEN PARTS), ENDS TRIMMED
1 (4-POUND, OR 1.8 KG) SKIN-ON SALMON FILLET
DIRECTIONS
In a medium-size saucepan over medium heat, stir together the maple syrup, soy sauce, lemon juice, coffee, ginger, and garlic. Bring to a boil; reduce the heat to low, and cook the glaze for 6 to 8 minutes, stirring occasionally, or until reduced by half.
Preheat a gas or charcoal grill to medium for about 10 minutes.
On a presoaked cedar plank, arrange the scallions. Place the salmon on top. Place the plank on the grill, close the grill lid, and cook for 10 minutes. Baste the salmon with the glaze, and continue to baste about every 5 minutes. Grill for about 15 minutes more, or until the fish reaches 145°F (62.7°C) on an instant-read thermometer. Transfer the salmon from the cedar plank to a serving platter. Baste again with some of the remaining glaze and serve.
GRILLED TURKEY CHOPS WITH MANGO-CRANBERRY CHUTNEY
YIELD: 4 SERVINGS
Elevate the traditional combination of turkey and cranberries by adding some Marley Coffee Spice Blend, along with fresh mango, lime juice, and thyme. You will need to ask your butcher for turkey chops, which resemble pork chops. If they are unavailable, substitute turkey cutlets. Grilling the turkey gives it a delectable appearance and taste.
INGREDIENTS
11/2 POUNDS (680 G) TURKEY CHOPS OR TURKEY CUTLETS
2 TABLESPOONS (30 ML) EXTRA-VIRGIN OLIVE OIL
1 TABLESPOON MARLEY COFFEE SPICE BLEND
2 SPRIGS FRESH SAGE, CHOPPED
2 CLOVES GARLIC, MINCED
2 RIPE MANGOS, PEELED, PITTED, AND DICED
1 CUP (100 G) FRESH CRANBERRIES
1/4 CUP (50 G) SUGAR
3 SPRIGS FRESH THYME, STEMMED AND CHOPPED
2 TABLESPOONS (30 ML) FRESHLY SQUEEZED LIME JUICE
DIRECTIONS
Arrange the turkey chops in a large, shallow baking pan.
In a medium-size bowl, whisk the olive oil, Marley Coffee Spice Blend, sage, and garlic. Pour this marinade over the turkey. Cover and set aside for at least 35 minutes. Or you can marinate the meat, covered and refrigerated, overnight.
Preheat a charcoal grill to medium or place a grill pan over medium heat.
• If using a grill, once the coals are gray place the chops, skin-side up, on the grill. Grill for 10 minutes, flip, and grill for about 10 minutes more, or until they are thoroughly cooked. Keep an eye on the grill to make sure it’s not too hot.
• If using a grill pan, cook the chops for 10 minutes, flip, and cook until done.
You will know your chops are done when they are firm to the touch and have reached an internal temperature of 165°F (74°C), measured with a meat thermometer. Some chops are thinner than others and will cook more quickly.
Meanwhile, in a medium-size saucepan over medium heat, stir together the mangos, cranberries, sugar, thyme, and lime juice. Bring to a simmer and cook for 5 minutes, stirring constantly, or until the fruit softens and the sugar dissolves. Serve the chutney with the chops.
◁ COFFEE-INFUSED PAELLA
YIELD: 6 TO 8 SERVINGS
Coffee enriches this classic paella, teasing out the flavors in this very special dish. Our version, which contains an abundance of fresh herbs, is lively, colorful, and perfect to serve at a party.
INGREDIENTS
2 (3-POUND, OR 1.36 KG) CHICKENS, QUARTERED
2 TABLESPOONS (ABOUT 24 G) MARLEY COFFEE SPICE BLEND
2 LEMONS, DIVIDED
1 BUNCH FRESH CILANTRO, STEMMED AND CHOPPED, DIVIDED
1 CUP (235 ML) LIGHT EXTRA-VIRGIN OLIVE OIL
4 CUPS (740 G) PAELLA RICE OR REGULAR LONG-GRAIN RICE
4 CLOVES GARLIC, MINCED
1 YELLOW ONION, DICED
1 RED BELL PEPPER, CORED, SEEDED, AND CHOPPED
1 YELLOW BELL PEPPER, CORED, SEEDED, AND CHOPPED
1 GREEN BELL PEPPER, CORED, SEEDED, AND CHOPPED
2 TOMATOES, CHOPPED
1 BUNCH FRESH THYME, STEMMED AND CHOPPED
PINCH SAFFRON THREADS
2 QUARTS (1.89 L) CHICKEN STOCK OR BROTH
1 CUP (235 ML) DRY WHITE WINE
1 CUP (235 ML) BREWED, COOLED BUFFALO SOLDIER COFFEE
1 POUND (454 G) LARGE SHRIMP, SHELLED AND DEVEINED
1 POUND (454 G) ANDOUILLE SAUSAGE, CUT INTO BITE-SIZE PIECES
KOSHER SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
DIRECTIONS
In a large bowl, combine the chicken, Marley Coffee Spice Blend, juice of 1 lemon, and half of the cilantro. Toss until the chicken is fully coated.
In a large paella pan, skillet, or sauté pan over medium heat, heat the olive oil for 2 minutes. Add the chicken and sear it for about 4 minutes per side, or until golden brown. You may have to do this in batches. Stir in the rice, garlic, onion, red, yellow, and green bell peppers, tomatoes, and thyme. Add the saffron, chicken stock, white wine, coffee, shrimp, and andouille sausage. Cover the pan and simmer for 20 minutes, or until the rice is tender and the liquid is completely absorbed.
Spoon the paella into a large serving dish. Slice the remaining lemon and garnish the paella with lemon slices and the remaining cilantro. Season with salt and pepper.
ASIAN DUCK BREAST MARINATED IN COFFEE BRINE
YIELD: 4 SERVINGS
Duck can be gamey, but it has a light flavor that needs something to bolster it. In this dish, the coffee brine takes away some of the gaminess while adding a deep, complex flavor. The pickling spice, sweet and earthy with some herbal tones, is a nice addition to the brine.
INGREDIENTS
FOR BRINE:
4 CUPS (946 ML) BREWED BUFFALO SOLDIER COFFEE
1/2 CUP (50 G) PICKLING SPICE
1/2 CUP (120 G) FIRMLY PACKED LIGHT BROWN SUGAR
1 (1-INCH, OR 2.5 CM) PIECE FRESH GINGER, UNPEELED, SLICED
1/4 CUP (60 ML) EXTRA-VIRGIN OLIVE OIL
1/4 CUP (60 ML) LOW-SODIUM SOY SAUCE
2 BAY LEAVES
1 ORANGE, HALVED
2 STAR ANISE
SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
FOR DUCK:
4 (6- TO 8-OUNCE, OR 170 TO 225 G) BONELESS DUCK BREASTS
1/4 CUP (60 ML) EXTRA-VIRGIN OLIVE OIL
DIRECTIONS
TO MAKE THE BRINE:
In a large glass bowl, combine the coffee, pickling spice, brown sugar, ginger, olive oil, soy sauce, and bay leaves. Squeeze the orange juice into the bowl and add the rinds. Vigorously stir in the star anise, salt, and pepper to mix well.
TO MAKE THE DUCK:
Place the duck breasts in the brine, cover with plastic wrap, and refrigerate for at least 11/2 hours or, preferably, overnight.
Preheat the oven to 400°F (200°C, or gas mark 6). Remove the duck breasts from the brine and pat them dry with paper towels. Discard the brine.
Preheat a large skillet or sauté pan over medium heat. When the pan is very hot, add the olive oil. After about 30 seconds, add the duck, fat-side down. Sauté for 5 to 6 minutes, or until all the fat is rendered. The skin will become crispy and turn a nice golden, caramelized color. With large tongs, flip the duck breasts and cook for 1 to 2 minutes more. Transfer the duck to a baking sheet.
Place the duck in the oven and roast for about 6 minutes, or until medium-rare. When ready, the inside of the duck should be a nice rosy pink. Remove from the oven and let rest for 4 to 5 minutes. Slice the duck 1/4 inch (6 mm) thick.
TIP: THIS DISH IS DELICIOUS SERVED WITH GRILLED PEACHES WITH COFFEE.
HONEY AND COFFEE CHICKEN WINGS
YIELD: 4 TO 6 SERVINGS AS AN APPETIZER
A splash of richly flavored coffee cuts the honey’s sweetness in this delightful marinade, which is used here on chicken wings destined for the grill. Make plenty of these tasty wings, which always seem to be the first of the appetizers to disappear.
INGREDIENTS
1 CUP (340 G) HONEY
1/4 POUND (1 STICK, OR 113 G) UNSALTED BUTTER
1/4 CUP (60 ML) BREWED BUFFALO SOLDIER COFFEE
2 TABLESPOONS (20 G) MINCED GARLIC (ABOUT 6 LARGE CLOVES)
2 TABLESPOONS (ABOUT 24 G) MARLEY COFFEE SPICE BLEND
1 TABLESPOON CHOPPED FRESH THYME LEAVES
1 TABLESPOON (15 ML) EXTRA-VIRGIN OLIVE OIL
1 TABLESPOON CHILI POWDER
1 TABLESPOON GROUND CUMIN
KOSHER SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
2 POUNDS (908 G) CHICKEN WINGS, CUT AT THE JOINT TO REMOVE THE TIPS
DIRECTIONS
In a medium-size saucepan over medium heat, whisk the honey, butter, coffee, garlic, Marley Coffee Spice Blend, thyme, olive oil, chili powder, cumin, salt, and pepper. Whisking constantly, bring to a boil. Reduce the heat to low and simmer for about 3 minutes. Remove from the heat and let cool.
Measure 1/2 cup (120 ml) marinade and set aside. Place the wings in a large resealable plastic bag and pour in the remaining marinade. Seal the bag and refrigerate the wings to marinate for 1 hour, or overnight.
Preheat a grill to medium. Place the wings on the grill and grill for about 15 minutes per side, turning occasionally. While the wings are cooking, brush them occasionally with the reserved 1/2 cup (120 ml) marinade. When the wings reach an internal temperature of 165°F (74°C) on an instant-read thermometer, remove them from the grill and place on a serving platter.
TIP: WATCH THESE WINGS CAREFULLY AND REMOVE THEM PROMPTLY FROM THE GRILL TO AVOID HAVING THEM BECOME CHARRED.
◁ COFFEE-BRAISED ASIAN LAMB RIBS
YIELD: 4 SERVINGS
Lamb can really stand up to bold flavors, so a coffee like Buffalo Soldier, with its overtones of berries and chocolate, is perfect in this dish starring lamb ribs. While you can sometimes find lamb ribs in a supermarket, you may need to order them from your butcher.
INGREDIENTS
3 POUNDS (1.36 KG) LAMB RIBS
3 CLOVES GARLIC, MINCED
3 TABLESPOONS CHOPPED FRESH ROSEMARY
1 CUP (250 G) HOISIN SAUCE
1 (10-OUNCE, OR 285 ML) BOTTLE SAKE BEER
2 CARROTS, ROUGHLY CHOPPED
1 YELLOW ONION, ROUGHLY CHOPPED
1 CUP (235 ML) BEEF STOCK OR BROTH
1 CUP (235 ML) BREWED, COOLED BUFFALO SOLDIER COFFEE, OR A SIMILAR VARIETY
1/4 CUP (25 G) SLICED SCALLIONS
FRIED (OR BAKED) WONTON CRISPS
2 TABLESPOONS (ABOUT 24 G) MARLEY COFFEE SPICE BLEND
DIRECTIONS
Preheat the oven to 375°F (190°C, or gas mark 5). In a large bowl, combine the lamb, garlic, rosemary, hoisin, and sake beer. Toss well to coat the ribs thoroughly with this marinade. Let the ribs marinate for 45 minutes in the refrigerator.
In the bottom of a very large rimmed baking pan, place the carrots and onion. This is your mirepoix (see note). Arrange the ribs on top of the vegetables and pour the marinade over the ribs. Pour the beef stock over the ribs and cover them with parchment paper. Wrap with a layer of aluminum foil. Bake for 11/2 hours, or until fork-tender.
Transfer the ribs to a serving platter. Carefully pour the reduced liquid from the pan into a saucepan and place it over high heat. Reserve the mirepoix vegetables. Bring the liquid to a boil, reduce the heat to low, and simmer for 1 to 2 minutes. Glaze the ribs with liquid. Garnish with the scallions, wonton crisps, and Marley Coffee Spice Blend and serve with the reserved vegetables.
◁ CURRY MEATBALLS WITH ROASTED GARLIC, COFFEE, AND TERIYAKI GLAZE
YIELD: 4 SERVINGS
These succulent meatballs, which get a burst of flavor from the Marley Coffee Spice Blend, are paired with a delicious teriyaki-based glaze that is enhanced with coffee. Make these ahead and freeze the meatballs, if you like, but don’t freeze the glaze.
INGREDIENTS
FOR MEATBALLS:
2 POUNDS (908 G) GROUND CHICKEN
3 TABLESPOONS (19 G) CURRY POWDER
1 CLOVE GARLIC, MINCED
1/4 BUNCH FRESH CILANTRO, STEMMED AND CHOPPED, DIVIDED
2 EGGS, LIGHTLY BEATEN
1 TABLESPOON MARLEY COFFEE SPICE BLEND
KOSHER SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
FOR GLAZE:
1/4 CUP (60 ML) BREWED BUFFALO SOLDIER COFFEE
1/2 CUP (120 ML) TERIYAKI SAUCE
3 CLOVES ROASTED GARLIC (SEE TIP)
1/2 CUP (75 G) CHERRY TOMATOES
DIRECTIONS
TO MAKE THE MEATBALLS:
In a large bowl, mix the chicken, curry powder, garlic, most of the cilantro (reserve 3 tablespoons for garnish), the eggs, and Marley Coffee Spice Blend. Season with salt and pepper. Form the mixture into about 15 (2-inch, or 5 cm) meatballs.
Preheat a gas or electric grill to medium. Arrange the meatballs on the grill and grill for about 5 minutes per side. When thoroughly cooked, remove the meatballs from the grill and keep warm.
MEANWHILE, TO MAKE THE GLAZE:
In a medium-size saucepan over high heat, whisk the coffee, teriyaki sauce, roasted garlic, and cherry tomatoes. Whisking constantly, bring to a boil. Reduce the heat to low and simmer the glaze for 4 to 6 minutes, or until it starts to thicken.
Combine the cooked meatballs with the glaze and transfer to a serving bowl. Garnish with the reserved cilantro.
TIP: TO PREPARE ROASTED GARLIC, SPRINKLE THE GARLIC CLOVES WITH SALT AND PEPPER, RUB THEM WITH EXTRA-VIRGIN OLIVE OIL, AND WRAP THEM IN ALUMINUM FOIL. BAKE IN A PREHEATED 350°F (180°C, OR GAS MARK 4) OVEN FOR ABOUT 30 MINUTES, OR UNTIL VERY SOFT. LET COOL, SQUEEZE THE GARLIC PULP OUT OF THE SKINS, AND COMBINE IT WITH THE INGREDIENTS FOR THE GLAZE.
TIP: THESE MEATBALLS MAY ALSO BE BAKED IN A PREHEATED 350°F (180°C, OR GAS MARK 4) OVEN FOR ABOUT 25 MINUTES, OR UNTIL DONE.
NOTE FROM ROHAN MARLEY
I KNEW IF I WANTED TO LEARN ABOUT COFFEE, I HAD TO LEARN ABOUT THE ORIGINS OF COFFEE AND THE CULTURE OF COFFEE. I NEEDED TO GO INTO THE COFFEE COMMUNITY. THERE IS A SOCIAL SIDE TO COFFEE. WHEN I BOUGHT LAND IN JAMAICA, I SET OUT TO LEARN EVERYTHING I COULD ABOUT COFFEE. I LEARNED THAT COFFEE NEEDS SHADE TREES AND THAT TOO MUCH SUN CAN BURN THE COFFEE. I LEARNED THAT YOU HAVE TO POLISH THE BEANS, AND GRADE THEM, AND SORT THEM BY HAND. IT’S IMPORTANT THAT YOU KNOW WHERE THE COFFEE COMES FROM, AND THAT YOU UNDERSTAND THE TASTE PROFILE OF EACH TYPE OF COFFEE.
◁ CARAMELIZED BRUSSELS SPROUTS WITH HONEY ALMONDS, SHALLOTS, AND BACON
YIELD: 4 TO 6 SERVINGS
For this recipe, you’ll blanch the Brussels sprouts, which involves cooking them briefly in boiling water and “shocking” them with ice-cold water. The process keeps them crisp and maintains their green color. Serve this unusually good vegetable dish (with lots of flavor from the bacon) with grilled meats or fish.
INGREDIENTS
1 POUND (454 G) BRUSSELS SPROUTS
1 POUND (454 G) BACON, DICED
3 TABLESPOONS (42 G) UNSALTED BUTTER
4 SHALLOTS, SLICED THIN
3 OUNCES (85 G) HONEY-FLAVORED ALMONDS
2 TABLESPOONS (ABOUT 24 G) MARLEY COFFEE SPICE BLEND
KOSHER SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
DIRECTIONS
In a large stockpot of boiling salted water over medium heat, blanch the Brussels sprouts for 2 minutes. Drain them into a colander and immediately transfer to a large bowl of ice water. After about 1 minute, drain them again. Trim and halve the Brussels sprouts.
Preheat a large skillet or sauté pan over high heat for 1 to 2 minutes, or until very hot. Add the diced bacon and cook until crisp. Transfer the bacon to a plate and set aside. Pour the fat into a small heatproof container and set aside.
In the same pan over medium heat, heat 3 tablespoons (45 ml) reserved bacon fat and the butter until the butter begins to foam. Add the Brussels sprouts to the pan, cut-side down. Do not crowd the pan—you may need to do this in batches. Allow the Brussels sprouts to brown well or caramelize on the cut side for 3 to 4 minutes before turning. Add the shallots and cook for about 2 minutes. Stir in the reserved bacon, almonds, and Marley Coffee Spice Blend. Season with salt and pepper.
TIP: YOU CAN PREPARE THIS DISH UP TO 1 HOUR BEFORE YOU PLAN TO SERVE IT. WARM ON THE STOVETOP BEFORE SERVING.
MISO- AND COFFEE-BROILED GROUPER
YIELD: 4 SERVINGS
Allow a few hours for the grouper to marinate in this coffee-fueled marinade. It’s delicious served with rice and a big green salad.
INGREDIENTS
4 (8-OUNCE, OR 225 G) GROUPER FILLETS
KOSHER SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
1/2 CUP (125 G) MISO PASTE
2 TABLESPOONS FINELY GROUND BUFFALO SOLDIER COFFEE BEANS
2 TABLESPOONS MINCED FRESH GINGER
2 CLOVES GARLIC, MINCED
1/2 POUND (2 STICKS, OR 225 G) UNSALTED BUTTER, DIVIDED
1/4 CUP (60 ML) MIRIN
1 TEASPOON PACKED LIGHT BROWN SUGAR
1 BUNCH ASPARAGUS, TRIMMED
1 CUP (70 G) SLICED SHIITAKE MUSHROOMS
2 TABLESPOONS (ABOUT 24 G) MARLEY COFFEE SPICE BLEND
DIRECTIONS
On a large rimmed baking pan, arrange the grouper fillets in a single layer. Sprinkle with salt and pepper.
In a medium-size bowl, whisk the miso paste, coffee, ginger, and garlic. Spoon this over the grouper, turning the fillets to coat both sides. Cover the baking pan and marinate the grouper, refrigerated, for a few hours or overnight. Bring to room temperature before broiling.
Preheat the broiler to high. Transfer the grouper to a rimmed baking sheet. Cut 1 stick of butter into small pieces and place them on top of the grouper. Broil for 15 minutes, or until golden brown and completely cooked. Remove the fish from the broiler and pour any accumulated liquid into a medium-size saucepan. Cover the grouper with aluminum foil and set aside.
To the liquid in the saucepan, add the remaining stick of butter, the mirin, brown sugar, asparagus, and mushrooms. Bring to a boil. Reduce the heat to low and cook for about 10 minutes, or until the vegetables begin to soften.
To serve, arrange the grouper on top of the sauce in a shallow serving bowl. Sprinkle with the Marley Coffee Spice Blend.
COFFEE-GRILLED LOIN LAMB CHOPS
YIELD: 4 SERVINGS
The marinade for this special dish contains the perfect ratio of garlic to sesame oil to hoisin to dark, rich brewed coffee. Grilled lamb chops are a real treat and the flavors in this recipe make them extra special.
INGREDIENTS
1/2 CUP (125 G) HOISIN SAUCE
1/4 CUP (60 ML) BREWED BUFFALO SOLDIER COFFEE
3 CLOVES GARLIC, DICED
2 TABLESPOONS (30 ML) SESAME OIL, PLUS MORE FOR THE GRILL
JUICE OF 1 LIME
2 POUNDS (908 G) LOIN LAMB CHOPS
1/2 BUNCH FRESH CILANTRO, STEMMED AND CHOPPED, DIVIDED
1 TABLESPOON SESAME SEEDS, FOR GARNISH
DIRECTIONS
In a large, shallow bowl, whisk the hoisin, coffee, garlic, sesame oil, and lime juice. Add the lamb chops and half of the cilantro. Toss to coat both sides of the lamb. Set aside.
Preheat a well-cleaned grill to medium or place a grill pan over medium heat. Oil the grill with a little sesame oil. Arrange the lamb chops in a single layer on the grill and grill them for about 3 minutes. With a long-handled spatula, rotate the chops slightly so they develop attractive grill marks. Grill for 3 minutes more, flip the chops, and brush with any remaining hoisin mixture. Cook for 6 minutes more, rotating once more so grill marks develop. The chops should still be pink inside when done, with an internal temperature of 135°F (57°C). Transfer the chops to a serving platter. Sprinkle with the remaining cilantro and sesame seeds.
TIP: BE SURE YOUR GRILL IS SCRUPULOUSLY CLEAN BEFORE GRILLING THE CHOPS SO THEY LOOK GREAT, WITH PERFECT GRILL MARKS, WHEN FINISHED COOKING. NICE ACCOMPANIMENTS INCLUDE JASMINE RICE AND STIR-FRIED VEGETABLES.