Friday, July 22, 2011

A Delightful Meal

The Flower Child is planning a delightful meal for this Saturday evening.  The menu will include Coffee-Rubbed Rib Steaks and Home Made Fresh Peach Ice Cream.

 The recipe for the Coffee-Rubbed Rib Steaks follows:

For the Rub
2 tablespoons ground espresso beans (never use instant) regular or decaf
1 1/2 tablespoons light brown sugar, lightly packed
1/2 teaspoon ground chipotle chili pepper
1 tablespoon paprika
1 1/2 teaspoons granulated garlic powder
1/2 teaspoon whole mustard seets
1/4 teaspoon hot red pepper flakes

Kosher salt and freshly ground black pepper

For the steaks
2 (1 1/4 pounds boneless rib-eye steaks, 1 1/4 to 1 1/2 inches thick
Canola or Olive Oil


1.  To make the rub, combine the espresso, brown sugar, chili powder, paprika, garlic powder, mustard seeds, hot pepper flakes, 1 1/2 teaspoons salt and 1 teaspoon pepper.  Set aside.

2.  When you are ready to cook the steaks, pre-heat the oven to 425 degrees.

3.  Brush the steaks lightly all over with the Canola or Olive Oil.  Season the steaks all over with salt and pepper.  Rub 1 tablespoon of the coffee rub on the top of each steak and allow them to stand at room temperature for 10 minutes.  (Any extra coffee rub can be stored in the freezer and used again within 2 months).

4.  Heat a dry cast-iron skillet, large enough to hold the steaks comfortably over medium-high heat for 5 minutes, or until very hot.  Add the steaks, rub side down, and cook without moving for 3 minutes, until the bottoms of the steaks are a deep brown color.  Flip the steaks over and cook for 2 more minutes.  Transfer the pan with the steaks to the hot oven and cook 5 more minutes for medium-rare meat.  An instant thermometer inserted in the middle will only register about 110 degrees, but the steaks will continue to cook while they rest.  Remove the steaks from skillet to a plate, cover with aluminum foil, and allow them to rest for 10 minutes.  Slice and serve warm!!

Notes:  "Seasoning steaks properly is so important.  Don't skimp on the salt and pepper-it makes all the difference in the taste."

"When the steaks go into the very hot cast-iron skillet, don't be tempted to move them for 3 minutes until they're seared and browned.  This keeps the juices in and the steaks moist."

In addition to the normal side dishes for a Steak Supper the whole meal will be concluded with Fresh Peach Ice Cream that was hand churned in a White Mountain Ice Cream freezer.

The recipe for the Ice Cream follows:

4 eggs
1 cup sugar
1 1/2 quarts milk
1 pint whipping cream
2 cans condensed milk (I prefer Eagle Brand)
1 tablespoon vanilla
about one pound of finely diced fruit.  You can use strawberries, blackberries, etc.  For the event on Saturday we will be using freshly picked Elberta Peaches

Mix all of these items and cool one day for creamier ice cream.  Place in an ice cream freezer and turn away.  This recipe makes 4 quarts of creamy Ice Cream.


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