There’s coffee in my BBQ sauce, along with bourbon and pimentón. Deep taste!
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F1 race ended now, Kimi!!!
Back to the cooking, grilled some tomatoes, onions before the pork. The spargeln were fried in butter in a a pan for 2-3 mins, then salt and lemon juice.
The coffee marinade was new for us. Along the Nero de Troja, this is heaven.
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So, let’s raise our glass for whoever drank coffee one of those days and said…this steak needs coffee.
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I am so going to try putting coffee in things.
Coffee and chocolate–in small amounts, the secret weapons in savoury recipes. They are a hmmm…what’s that interesting taste? addition. Chili, chocolate, whisky/bourbon, and coffee. Try it, you’ll like it.
I’ve eaten many anatomical oddments, but frogs’ legs isn’t one of them. Maybe some day. Tastes like chicken, I’ve heard. 
Bourbon BBQ Sauce
Saute 1 cup minced yellow onion, 1-1/2 cup green onions (scallions), and 4 cloves of garlic until limp. Add ½ cup: tomato paste, ketchup, Dijon mustard, red wine, and brown cane sugar. Add ¼ cup: Worcester, cider vinegar, apple juice, and coffee. Add a toasted dried Ancho chile chopped finely (or use chipotle adobo in a pinch), ½ Tbs cumin, 1-1/2 cups bourbon. Simmer 1 hour until reduced to about 3 cups. Check seasoning.
"Waiter, waiter… do you have frogs legs?
"Oui Monsieur
“Then hop into the kitchen and bring me a steak”
Good old Spike Milligan
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Sorry for the language mix, it’s Nero the Troia, not Troja. I uploaded the photo of the result after 1 beer while grilling, and bit more than half wine bottle for me while eating 
@bossybaby: I still have some dry chipotles from a couple months ago when I made pozole, so that BBQ sauce it’s a good way to finish them.
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Or..
“No, I’ve always walked like this…”
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@Axa, you reminded me of my chipotle recipe with maple syrup:
1 tin tomatoes (I use Oro di Parma or similar), 1/4 cup maple syrup, 1/4 cup brown sugar, 1 tablespoon Coleman’s dry mustard, 2 chipotle peppers, 1/2 cup vinegar, 1/8 cup Worcester sauce, 1/4 cup apple cider, 1 lemon (juice only), 2 cloves garlic, 1 tsp salt and pepper. Simmer for about half an hour.
as I never manage to get to buy the Worcester sauce (being that is not on my cultural roots), I use Ketchup sauce.
A quick question - would Bovril be an acceptable use for meat marinades?
- Worcester sauce question: ingredients include anchovies, vinegar, salt, sugar or molasses, garlic, shallots, or onions, soy sauce. It’s a fermented sauce. Ketchup sauce–do you mean kecap manis? This has molasses and is also fermented, but it differs greatly in taste and contains no fishy element. There’s really nothing like Worcestershire sauce.
- Bovril is very salty, but you could use it diluted with red wine, if you don’t marinate the meat long. Otherwise, the salt in Bovril could pull out the juices from the meat before you even cook it.
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Nooooooo!.. Having said that, give it a try and let us know.
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So I stopped by the fishmarket here in Vrsar and got two thumb thick thunfish steaks.
My thumb, not hers, mind you, 15€’s for 800g
Fresh, juicy, dark red thunfish.
Pan fried medium with a nice sliver of red in the middle of pink perfection, a crunchy crust seared on the outside thanks to Olive oil, a few cloves of garlick and a hint of onion.
It was the perfect steak…
SHE dribbles lemon and mayonnaise on it because she is bavarian and has not a clue about good food.
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Not a bad price at all. Don’t sniff at mayo–it can be magic on tuna, if accompanied by capers and lemon.
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Yeah, but only in those frozen leftover nibblets you find at the back of a ALDI freezer.
…the bits that go grey at the slightest whiff of heat.
Did you say Barbarian?
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Is there a difference?
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