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coffee chile rub

Chocolate Chile Truffles

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Chocolate Chile Truffles

CHOCOLATE CHILE TRUFFLES

14 truffles
(Raw, Vegan, Gluten-free) 

Ingredients:
1 cup raw cashews
1 cup raw walnuts
1 Tbsp cacao powder
¼ tsp sea salt
½-1 tsp Jay D's Coffee Chile Rub
12 Medjool dates, pitted (soak in warm water 10 minutes if dried out) 
1 ¼ cups dairy free dark chocolate (chopped roughly) 
1 tsp coconut oil
Topping: ¼ cup cacao nibs, walnuts and/or sea salt for topping


Place cashews and walnuts into food processor and pulse until a meal consistency, set aside in a different dish. Next, place dates into processor and pulse until small clumps/small balls start to form. Add in cacao powder, Jay D’s Coffee Chile Rub, and half of the nut meal. Pulse and continue to add in small amounts of nut meal until a loose/soft dough starts to form. (You may not need to use all of the nuts, can use left overs for toppings.)

Once dough is easy to form, scoop out 1 Tbsp and roll into balls. If they are not holding together well, hold and press the dough into palm and heat for a few seconds. Approximately 14 balls should form, place these on parchment paper and place in freezer to chill. While these are chilling, melt chocolate in double boiler or microwave in 30 second increments. Once melted, stir in coconut oil to help the dipping process. Take the chilled dough out of the freezer and dip each ball and place back onto parchment paper. Once all are dipped, top with excess nuts, cacao nibs or sea salt. 

Let sit out at room temperature before diving in! Store at room temperature in airtight container. (For long term storage, use freezer.)

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Coffee Chile Rub Braised Beef Short Ribs with Grits

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Coffee Chile Rub Braised Beef Short Ribs with Grits

COFFEE CHILE RUB BRAISED BEEF SHORT RIBS with GRITS

6 servings

6 beef short ribs
½ cup onions, small dice
½ cup celery, small dice
½ cup carrots, small dice
1 Tbsp garlic, minced
¼ cup green onion whites
1 quart beef stock, divided
2 Tbsp Jay D’s Coffee Chile Rub
1 cup Jay D’s Louisiana Barbecue Sauce
1 cup grits
1 quart heavy cream
Pinch kosher salt

Brown short ribs over medium high heat, with salt and black pepper to taste. Remove and set aside. Cook onion, celery, carrots and garlic until soft. Deglaze pan with ½ cup beef stock. Add Jay D’s Coffee Chile Rub and Barbecue Sauce. Add the rest of beef stock and braise 3-4 hours covered.

For Grits:
In a saucepan, heat up 1 quart heavy cream to a simmer and whisk in grits and salt. Simmer about 20 min or until absorbed, stirring occasionally.

 

 

 

 

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Irish Stew

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Irish Stew

IRISH STEW

4-6 servings

3 lbs beef stew meat
2 cups onions, small diced
2 cups celery, small diced
1 cup carrots, small diced
12 oz stout beer
2 Tbsp flour
1 quart beef stock
1 Tbsp garlic, minced
3 oz tomato paste
2 Tbsp Jay D’s Coffee Chile Rub
4 cups small fingerling or small red potatoes, quartered
3 cups carrots and parsnips, ½” circles
Parsley, finely chopped

Toss beef with salt and black pepper. Sear beef until golden brown. Add onions, celery and carrots; saute for 3-5 minutes. Sprinkle 2 tbsp of flour and slightly toast the flour by continually stirring. Add beer, stock, Jay D’s Coffee Chile Rub, garlic and tomato paste. Simmer for 1-2 hours. Add root vegetables (carrot and parsnip slices) and simmer for 30 minutes. Garnish with chopped parsley.

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Black Bean Chili

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Black Bean Chili

BLACK BEAN CHILI

4-6 servings

2 Tbsp canola oil
2 lb beef stew meat
1 cup onion, diced
1 cup red bell pepper, diced
1 cup green bell pepper, diced
1 ear corn (off cob)
1 cup carrots, diced
¼ cup jalapeño, seeded and diced
1 Tbsp garlic, minced
2 Tbsp tomato paste
28 oz can tomato sauce
15 oz can diced tomatoes
5 Tbsp Jay D’s Coffee Chile Rub
2 Tbsp chili powder¼ tsp cayenne pepper
1 Tbsp balsamic vinegar
1¼ cup canned black beans
1 cup chicken stock
Salt and pepper to taste
1 lime, wedged for garnish
1 diced avocado for garnish
½ bunch cilantro, chopped for garnish

eat canola oil and brown beef with salt and pepper to taste. Do not overload the pan, brown in batches to prevent steaming. Remove beef from pan and set aside. Add onions, bell peppers, carrots, jalapeños, corn and tomato paste to pan. Over medium heat, cook for 6 minutes stirring frequently. Add garlic, and cook until fragrant. Add tomato sauce, diced tomatoes, Jay D’s Coffee Chile Rub, chili powder, cayenne and balsamic vinegar and bring to boil. Add black beans and chicken stock, then bring back to boil. Reduce to simmer and allow chili to cook 45 minutes to 3 hours. Garnish with lime wedge, diced avocado and chopped cilantro.

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