Coffee: The Elixir of the Tropics 
Coffee is an elixir of the tropics that reunites cultures and people all over the world. Whether our beans are from Colombia, Costa Rica, Brazil, Africa, Ecuador or Panamá, we all have our favorites. The inviting tradition of sharing conversation over a cup of coffee continues to prosper throughout the world: We drink it in the morning to wake up, when we are doing business, when needing a perfect excuse to meet a friend or a lover, or just an occasion to get a burst during the day.
The typical use of coffee beans in the kitchen involves a beverage infusion, where we can savor the rich aroma and flavor by itself or accented with creams, sweeteners, or liqueurs. However, what might be more unexpected is the introduction of coffee to spice rubs, marinades and salad dressings, whether as a liquid or finely ground beans.
When added to these savory recipes, coffee should be treated as a spice. Instant coffee is made from cheap robusta beans rather than superior arabica, that in addition to the manufacturing process, leaves a final product that lacks the subtle aromatic elements characteristic of the freshly ground beans. If you are creating something as such as a sauce or a vinaigrette, freshly ground coffee is better because the coffee flavour in all its complexity and aroma will dominate.
We will now share with you a marvelous and easy recipe to prepare a vinaigrette
you could use for a salad (suggested ingredients: endives, watercress, romain and butter lettuce, cauliflower, broccoli and anchovies), with a side of freshly baked garlic bread. It is also delicious served as an accompaniment for grilled beef, shrimp, fresh foie or pork.
Ingredients:
- 1 teaspoon ground coffee (very fine)
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon freshly ground pepper
- 1/4 sherry wine vinegar (vinagre de jerez)
- 1/2 cup extra virgin olive oil
Directions: combine all the ingredients and store in refrigerator until ready to use.
2-3 Servings.
coffee cafe chef melissa panama cookingdiva panamagourmet receta ensalada salad recipe lunch dinner- by Chef Melissa
- March 26, 2007
- 2:07 pm
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Comments
03.26.07 at 07:41 PM |
Super original ese plato!!!
Besitos!!!
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03.26.07 at 08:36 PM |
Gracias Andreina! Un abrazo
03.27.07 at 07:37 AM |
Hablando de cafe, acabo de escuchar que este domingo desde las 9am en el Parque Omar van a tener “la taza de cafe mas grande (de la bolita) del mundo” a beneficio de Olimpiadas Especiales. Para comenzar el domingo de una forma diferente.
03.27.07 at 08:32 AM |
Gracias Tatiana por la nota! suena muy interesante…habrá que ir para así además de apoyar el evento, comenzar el día con la dosis respectiva de cafeina
Un abrazo,
Melissa
03.27.07 at 10:27 AM |
For someone who drinks at least 10 regular cups of coffee a day like me, this dish looks good !!!!
But I’ll keep waiting for an easy recipe like “patacones” with coffee.
03.27.07 at 10:31 AM |
Wow EC, 10 cups of coffee? I know, I know…the patacones tutorial will be showcased soon I hope
M
03.05.09 at 07:03 PM |
Wow, I had no idea you could actually COOK with coffee? But - giving it a thought - with what we can do with beer, wine, and liqueur, I guess it’s not completely a crazy idea. And using it like a spice makes sense, too. It’s funny how we coffee only as one thing with one function, but if you break it down you could use it for other things. I need to try that recipe.
———-
OliviaB.
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