This recipe was my experimenting with Alton Brown’s Peanut Butter Fudge recipe that I posted here during my Peanut Butter saga. A comment made by one of you lovely readers inspired me to try replacing the peanut butter with nutella. Genius.
This is another SUPER simple dessert that you can make ahead! It can be made casual or elegant. Just use the appropriate style of cups or glasses to go with your occasion. The mousse will taste just as good in a paper cup but it will look even more inviting if you dress it up a bit. I think I might even top mine with chocolate shavings or curls next time I serve them! Again, not necessary, but pleasing to the eyes.
As you may know, I’ve been doing very little blogging lately. The good news is… I’ve been doing a lot of cooking and baking! Just in time for the holidays I have some yummy recipes for you to try in our “C is for Coffee” line up.
The first recipe is for dinner: Pork Chops!
This is a wonderful recipe because you can throw the pork chops in the marinade the night before! This leaves you with just a few steps to getting the pork chops on the table, and leaves you free to make any sides you might want to make.
For the marinade:
Wait… what is a marinade?
It is liquid that is seasoned with herbs, spices, salt, and/or pepper. Putting meats or other foods in the marinade allows them to absorb the flavor. For some meats a marinade helps to tenderize them. You will see some type of acid (wine, lemon juice, or vinegar) in meat marinade recipes that are intended to tenderize. Our recipe calls for Apple Cider Vinegar (made from fermented Apple Cider). This will help tenderize our pork chops!
You need a gallon-size zip-top bag. I always set mine inside a bowl just in case it leaks. It’s a much smaller mess on your counter or in your fridge when it’s contained in a bowl!
Here’s what you need for the marinade:
To the gallon bag add 1 cup Strong Coffee (cooled down), 6 oz Molasses by weight (this is about 1/2 cup liquid measured), 2 TBSP Apple Cider Vinegar, 1 TBSP Dijon Mustard, 2 Garlic Cloves (minced), 1/2 tsp Ground Ginger, 1 tsp salt, 1/2 tsp black pepper, and 6-8 sprigs of Fresh Thyme. The only thing left out of the picture above is the pork chops! If you’re making the full recipe you need 4 bone-in, 1 inch thick pork chops. We only used 2 pork chops to feed our little family and saved the other two in the package for another night. Throw them right into the bag with everything else, seal it up, shake and massage the ingredients around for a bit, and then stick it in the fridge for at least 2 hours or up to overnight!
Here are the marinade steps: (Just click on the first photo to see the close ups and to click through the slideshow)
When you’re about 20-25 minutes from being ready to grill your pork chops, take them out of the marinade. Put them on a plate to take the chill off. DO NOT pour out the marinade or throw it away! Pour ALL of it into a small saucepan and put it over high heat. When it comes to a boil, turn down the heat to medium-high and reduce the sauce for about 12-15 minutes. It will be about 1/2 liquid when you are done. Stir it gently every couple of minutes to keep the bottom liquid from burning. After reducing it, REMOVE the sprigs of thyme. Pour this into a ramekin or gravy boat of some kind. You will use it to glaze the pork chops after they cook. You can serve the extra on the side for extra dipping sauce. It would be wonderful drizzled over mashed potatoes if you used them as a side dish for this recipe!
What is “reducing“? In simple terms: boiling a liquid until it becomes a smaller amount of liquid by evaporation. The liquid will thicken and it will heighten the flavors in the liquid. The reduced liquid is called a reduction. So, if you see “white wine reduction sauce” on a menu, you now know the chef reduced white wine (and possibly a few other ingredients) to create that sauce!
It is REALLY important you reduce the marinade before using it to glaze the pork chops. First of all, it will thicken the marinade (making it a better glaze) and it will intensify its flavor. But secondly, it kills any germs left by the raw pork chops that were in the marinade. Don’t skip this step… you risk getting sick! Yuck.
TIP: Allowing food to rest at room temperature before throwing it on a hot grill is a good rule to follow. If you allow it to come closer to room temperature it will cook more evenly and according to recipe times/instructions. Removing food from the fridge about 20 minutes or so before cooking is a good rule of thumb! 🙂
Pre-heat your grill to medium-high (this is about 400 degrees F on a gas grill). You can do this before reducing the marinade to be sure your grill is nice and hot when you’re ready to grill!
The recipe says to cook the pork chops for about 3-4 minutes per side but it took ours a bit longer than 4 minutes. I think 5 1/2 or so… I don’t know if they were a little thicker than the 1 inch that is called for, but they were DEFINITELY not done at 4 minutes! You can test this by using a meat thermometer. The pork chops should be at least 145 degrees F in the center of their thickest part to be considered safe.
When the pork chops are done, put them on a plate and let them rest for about 5 minutes. This will allow the juices to redistribute and will make the meat more juicy! Nobody likes a dry pork chop.
Brush or drizzle the marinade reduction over the pork chops. Serve some on the side for extra drizzling and dipping!
Here’s the final shot:
Click here for the official recipe from Alton Brown!
I had a hard time picking out a “C” ingredient but I have finally come to a decision. We LOVE this ingredient… my husband and I… even my 2 year old daughter seems to like it. She likes it plain too… no sugar or anything else needed. She likes it black.
Do you know what it is now? 🙂 C is for Coffee!
Both my husband and I worked at Starbucks in college. When we started there I’m pretty sure neither of us had really had anything coffee-like from there besides a Caramel Frappuccino. In Chicago I would make myself “steamers” (just hot milk and syrup) to stay warm. If you don’t like coffee you should try it. My favorite flavor to add to the steamed milk was hazelnut. Soon after starting work there I “graduated” to white chocolate mochas… pretty much the sweetest, least coffee-like espresso drink on the menu. My husband was the same: white mochas. Now he drinks black coffee or espresso shots over ice and my “poison” of choice is a Grande Americano (black). I like to order a cappuccino from time to time, but it’s hard to find a barista who steams the foam the correct way. I think it’s the hardest drink to make but one of the yummiest if it’s done right. It’s hard to mess up an Americano (just espresso shots and water). I’m officially addicted.
So, Coffee? Does this mean all desserts? Nope! I have short ribs and bone-in pork chops in the line-up and probably one other main course recipe to come! We’ve already tried out the short ribs and I’m SUPER excited to post them. It’s a crock pot recipe so you have work on the front end but then you can just relax! Woohoo!
Don’t worry… there will be desserts too! I have been drooling over them for days now. The Espresso Chocolate Mousse… it’s to die for. AND… it’s SO easy.
If you’re a coffee-lover I bet you’re excited! If not, we’ll convert you 🙂
Just to get you started: click here to learn how to brew the PERFECT cup of coffee in your own home! There’s something surprising you add to the coffee grounds to help take away any bitterness! WHO KNEW?!
Now, I want to know what your drink of choice is at Starbucks (or at whatever coffee shop you enjoy!) Whether or not it has coffee in it… leave a comment and let me know!
We all need a good blue cheese dressing in our lives. I haven’t tried many recipes for making this yet, but this one was wonderful so I’m adding it to my favorites. Let me know if you have a version of blue cheese dressing that you love!
When I made this I made one mistake… I didn’t mash the blue cheese at the beginning. It was much harder to mash after I had added all the other ingredients. It was messy, to say the least. I wouldn’t recommend it.
You need 4 oz blue cheese (the recipe calls for Gorgonzola), 1/3 cup sour cream, 1/3 cup buttermilk, 1/4 cup mayo, 1 TBSP white wine vinegar, 1/4 tsp Worcestershire sauce, and 1/4 tsp black pepper.
Mash the cheese well with a fork FIRST. Add in all the other ingredients. Whisk to combine. DONE! It makes a little over a cup of dressing so if you don’t need it all store it in an airtight container for up to a week. YUM!
Here’s the pictures:
Click here for the official recipe from Alton Brown.
Apples just about wore me out… with Thanksgiving I think the “B” of our A to Z will be a little less intense (it has to be!)… less recipes but yummy food all the same!
So I realized that I had said I was going to reveal the “B” this past Saturday with my final ‘Apple’ recipe (Click HERE for that post)…. but life happened and so here we are, the Tuesday after, and I’m just getting around to revealing it.
Without further ado… B if for… BLUE CHEESE!!!
WHAT IS BLUE CHEESE?