Affogato

after dinner affogato...

My dad is a simple food person and since this series of recipes is for him, I'm making a very simple dessert - an affogato. It's an Italian dessert of ice cream or gelato served with a shot of expresso poured over top. That's it! Affogato means "drowned" in Italian, so in essence we are drowning ice cream or gelato in expresso. Besides coffee, ice cream is definitely one of my dad's weaknesses (me too!).

This dessert isn't really even a recipe because it's so simple. It's perfect for a crowd because you can top it as each person likes (or let them do it). Among the optional toppings and add-ins my favorite are shaved dark chocolate, toasted slivered almonds, whipped cream, and a shot of Godiva Liquor. But, make it any way you like it (or how your dad likes it). Here's how...

Ingredients - Makes 1 Dessert
2 Scoops Ice Cream or Gelato (suggest vanilla, chocolate, or coffee)
1 Shot Expresso (or 3T strong brewed coffee)
Optional Toppings & Add-ins: Shaved Dark Chocolate, Toasted Hazelnuts/Slivered Almonds, Whipped Cream, 1 Shot Frangelico/Grand Marnier/Godiva Liquor, and/or Biscotti

Directions
Make the expresso or strong brewed coffee.

Put 2 scoops of ice cream or gelato in a serving dish. Top with the shot of expresso and any other optional toppings or add-ins desired. Enjoy this simple dessert on a warm summer evening.

Grilled Coffee-Chili Rubbed Beer Can Chicken

dad-worthy dinner...

As I mentioned, for this series I'll be posting "dad-worthy" recipes featuring coffee. It's pretty awesome how many different ways you can use it. For this recipe I'm using it like a spice and rubbing it on a small whole chicken. But, I'm not stopping there, no sir! I'm grilling it as well over top of a can of beer. I'm not sure this recipe can get more manly!

Inspiration for the spice rub came from Cincinnati Chili. If you're not familiar, it's a mixture of chili powder, paprika, onion powder, garlic powder, unsweetened cocoa powder, cinnamon and/or allspice, and a few other spices. It's a very odd combination, but distinctly known in the Cincinnati area. It also just happens to be one of my dad's favorite foods. As a side note, one piece of special equipment is needed for this recipe - a beer can chicken stand. I found mine at Bed, Bath, and Beyond for just five bucks (Bayou Classic Stainless Steel Chick CAN Cooking Rack)...thank you 20% off infamous discount coupon. Other than that, this recipe just takes some time to cook, but it's quite easy. So, if you are hanging pool side, having a party, or just want to impress Dad, make this recipe. Here's how...

Ingredients - Serves 4
Coffee-Chili Rub
2 T Fresh Ground Coffee
2 T Ancho Chile Powder
1 T Unsweetened Cocoa Powder
1 T Dark Brown Sugar
1/2 T Onion Powder
1 tsp. Kosher Salt
1/2 tsp. Ground Cinnamon
1/2 tsp. Ground Black Pepper
1/4 tsp. Ground Cayenne (optional)

Beer Can Chicken
3-4 lb. Roasting Chicken
1-2 T Olive Oil
1/2 T Kosher Salt
~3 T Coffee-Chili Rub
1 Can Nut Brown Ale (suggest Jackie O's Chomolungma)
Special Equipment: Beer Can Chicken Stand

Directions
Preheat a charcoal grill to 325 degrees. The chicken should be cooked over indirect heat. So, make sure to put all of the hot coals on one side of the grill. Also, make sure you can shut your grill with the chicken on the stand. It'll be about a foot tall.

Make the spice rub: In a small bowl combine the ground coffee, chili powder, cocoa powder, sugar, onion powder, salt, cinnamon, black pepper, and cayenne. Whisk together and set aside. NOTE: This will make more than you will need. Store the extra in a sealed container in a dry place.

Prepare the chicken: Pat the chicken dry. Coat with a little olive oil, sprinkle with salt, and then rub with the spice mixture (about 3 T). Be sure to season and rub the chicken on both the inside and out. Following the directions on the beer stand package, pour out half the can of beer, and reserve for another use (i.e. drinking). Then put the can into the stand and carefully place the chicken on top.

Cook the chicken: Grill over indirect heat at 325 degrees for 50-60 minutes, or until an instant-read thermometer placed in a thigh reads 165 degrees. Rotate the chicken to ensure even cooking.

Rest, carve, and serve: Once the chicken is cooked through, carefully remove the entire rack to a rimmed baking sheet, and rest for 10 minutes. Then, using tongs, remove the chicken from the stand and place on a cutting board, discard the beer once cooled. Carve the chicken and serve with more beer and your Dad's favorite sides. Enjoy!

Red-Eye Poutine

here's to Dad...

When I think about my dad and the things he likes they include: house projects (he's the ultimate fixer-upper), TV (he's master of the controller), hamburgers/hot dogs/chicken patties (he's pretty much a simple meat guy), and coffee. When I was growing up that was a very familiar smell to me every morning and on evenings when we had family or friends over. I have grown to love coffee myself (must have every morning to function!) and that started at a very young age. So, for this next series I'll be focusing on coffee and at the same time creating Dad-worthy dishes.

This dish is an appetizer my dad is sure to love - poutine. Poutine is a Canadian-born concoction of french fries, gravy, and cheddar cheese curds. If you've never had it or heard of it, check out this article. I'm twisting up this classic dish by adding coffee. I was inspired by "red-eye gravy," which is typically served with ham. My dad loves gravy and biscuits and loaded cheese fries, so I think I have a winner here. Celebrate Dad today, make this dish. Here's how...

Ingredients - Serves 6-8
1 (32 oz.) Bag Frozen French Fries
4 T Unsalted Butter
1/4 C All-Purpose Flour
1 Shallot, minced
1 Clove Garlic, minced
2 1/2 C Low-Sodium Beef Broth
1 1/2 C Brewed Coffee
2 T Ketchup
1 T Cider Vinegar
1 T Black Pepper Corns
1/2 tsp. Worcestershire Sauce
1 tsp. Kosher Salt
10 oz. Cheddar Cheese Curds

Directions
Make the fries: Follow the baking (or frying) instructions on the bag. If baking, keep the oven warm. If not, heat the oven to 425 degrees.

Meanwhile, make the gravy: Heat a large skillet over medium heat. Add the butter and flour and whisk to make a roux. Add the minced shallot and garlic, cook for 1-2 minutes. Slowly add the beef broth and coffee, whisking. Whisk in the remaining ingredients, except for the cheese curds. Increase the heat to med-high and bring to a boil. Cook, whisking, until thickened, about 15 minutes. Keep warm. Optional: Strain the gravy to remove the peppercorns.

Make the poutine: Put the fries in a shallow dish, top with the gravy and cheese curds. Put into the warm oven and bake until warmed through and the cheese begins to melt, 8-10 minutes. Serve immediately. Make this Dad-worthy meal today.

Happy Father's Day Dad!