7 Dinner Recipes That Let You Cook With Coffee
For many, a warm cup of coffee is a necessary start to the day. Interestingly, the caffeinated beverage also works wonderfully in many dinner dishes and will create hearty meals that are bursting with bold flavors. Whether you are in the mood for coffee-marinated meats, rich soups, or a coffee-cured tuna salad, these recipes will appeal to everyone, including non-java drinkers. Ready to brew yourself up a delicious dinner? Here are seven supper recipes calling for coffee.
1. Coffee-Marinated Bison Short Ribs
Bon Appétit delivers a dinner that’s filled with both sweet and spicy flavors. The coffee marinade blends well with the maple syrup, while a jalapeño chile gives this dish a zesty kick. The recipe yields 6 servings.
- 4 cups water
- 3 cups chilled strong brewed coffee
- ½ cup coarse kosher salt
- 3 tablespoons plus 2 teaspoons (packed) dark brown sugar
- ¼ cup pure maple syrup
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons plus 1 teaspoon Worcestershire sauce
- 2 cups ice cubes
- 4 pounds bison short ribs, cut between ribs to separate
- ¼ cup chopped bacon (about 1½ ounces)
- 2 cups chopped onions
- ½ cup chopped shallots
- 6 garlic cloves, chopped
- 1 small jalapeño chile, seeded, chopped
- 1 cup strong brewed coffee
- 1 cup low-salt chicken broth
- ¼ cup chili sauce or ketchup
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon soy sauce
Directions: Preheat the oven to 325 degrees Fahrenheit. For the marinade, stir 4 cups water, coffee, ½ cup coarse salt, and sugar in large bowl until salt and sugar dissolve. Add syrup and next three ingredients; stir until ice melts. Add ribs. Place plate atop ribs to keep submerged. Cover and chill 4 to 6 hours. Drain ribs; discard marinade. For the short ribs, sauté bacon in heavy, large, wide ovenproof pot over medium heat until beginning to brown. Using slotted spoon, transfer bacon to plate. Increase heat to medium-high. Sprinkle ribs with salt and pepper. Working in batches, cook ribs until browned on all sides, about 7 minutes per batch.
Transfer to large plate. Add onions, shallots, garlic, and jalapeño to pot. Reduce heat to medium, cover, and cook until vegetables are soft, stirring occasionally, about 10 minutes. Add coffee and broth; stir, scraping up browned bits. Add chili sauce and all remaining ingredients; bring to boil. Add bacon and ribs, cover, and transfer to oven. Braise until meat is tender, about 2 hours and 15 minutes. Transfer ribs to plate; tent with foil to keep warm. Spoon fat from surface of sauce. Boil sauce until reduced to 2 cups, about 5 minutes. Pour sauce over ribs.
2. Broiled Java Turkey
A brewed coffee marinade pairs perfectly with turkey, ensuring you have a sensational supper that’s filled with flavor and depth. This Extraordinary Meals From Ordinary Ingredients recipe via Reader’s Digest yields 6 servings. We suggest serving this dish with Closet Cooking’s Goat Cheese Mashed Potatoes Smothered in Coffee Gravy. Note: The turkey needs to marinate for at least 2 hours, so plan accordingly!
- ¾ cup brewed coffee
- 2 tablespoons balsamic vinegar
- 2 garlic cloves, minced
- 2 tablespoons sugar
- 1 tablespoon olive oil
- 1 teaspoon Worcestershire sauce
- ⅛ teaspoon ground cinnamon
- 1½ pounds boneless skinless turkey breast
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Directions: Preheat oven to 425 degrees Fahrenheit. In a medium bowl, combine the coffee, vinegar, garlic, sugar, olive oil, Worcestershire sauce, and cinnamon. Transfer to a large zip-top bag and add the turkey. Refrigerate at least 2 hours or overnight, turning occasionally. Coat a rimmed baking sheet with cooking spray. Remove the turkey from the marinade, reserving marinade, and sprinkle with the salt and pepper. Place the turkey on a wire rack on the baking sheet.
Roast, brushing with reserved marinade every 10 minutes, until an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees Fahrenheit, about 30 minutes. Remove from the oven. Preheat the broiler. Broil the turkey 5 inches from the heat until nicely browned, 1 to 2 minutes. Let stand for 5 minutes before slicing.
3. Smoky Black Bean Soup
Thanks to stunning spices, brewed coffee, lentils, and veggies, this Black Bean Soup is filled with warm and toasty flavors. Adding ham stock to Eating Well’s recipe will also add a smoky element to your soup, creating a dish that’s worthy of any dinner table. It yields 6 servings.
- 1 pound dried black beans (2 cups)
- 2 tablespoons extra-virgin olive oil
- 2 medium onions, finely chopped, ⅓ cup reserved for garnish
- 1 red bell pepper, finely chopped
- 2 large stalks celery, chopped
- 1 jalapeño pepper, seeded and finely chopped
- 3 large cloves garlic, minced
- 1 tablespoon ground cumin
- 4 cups water
- 2 cups brewed coffee
- 1 ham hock (optional)
- 1 bay leaf
- 1 teaspoon salt, plus more if needed
- 6 tablespoons reduced-fat sour cream or plain Greek yogurt for garnish
- Chopped fresh cilantro for garnish
Directions: Pick over beans; rinse well. Place in a large bowl with cold water to cover by 2 inches. Let soak for at least 6 hours or overnight. You can also use the quick-soak method: Cover the beans with 2 inches of water and bring to a boil; simmer 2 minutes. Remove from the heat and let stand, covered, for 1 hour. Drain. Heat oil in a soup pot or Dutch oven over medium-high heat.
Add all but ⅓ cup of the onions, bell pepper, celery, jalapeño, and garlic and cook, stirring frequently, until the vegetables are beginning to brown, 5 to 8 minutes. Add cumin and cook, stirring, 1 minute more. Add the beans, water, coffee, ham hock, and bay leaf; cover and bring to a boil, stirring occasionally. Skim off any foam that rises to the top, reduce the heat, cover, and simmer until the beans are very tender, 1¼ to 1½ hours. If using, remove the ham hock and set it aside to cool; remove the bay leaf.
Stir in salt. Puree about half of the soup in a blender or food processor until fairly smooth. Return the pureed soup to the pot and heat through. If desired, cut meat off the ham hock, trim away any fat, and chop the meat into small pieces; stir back into the soup. Serve the soup garnished with the reserved chopped onion, a dollop of sour cream, and cilantro, if desired.
4. Coffee-Cured Ahi Tuna Salad With Turrialba Cheese and Lime Dressing
If you’re looking for a lighter dish to enjoy for dinner, we suggest Taste’s Coffee-Cured Ahi Tuna Salad With Turrialba Cheese and Lime Dressing. Filled with invigorating seasonings, superb sauces, and tuna, this dish is as delicious as it is healthy. SFGate notes that ahi tuna is packed with B vitamins, minerals, and protein; each 3-ounce serving contains 24.8 grams of protein. Give yourself plenty of time to prepare this meal — your tuna must marinate overnight.
- 3 ounces ahi tuna
- ½ cup medium grind Costa Rican coffee
- ¼ cup cane sugar
- 2 tablespoons unrefined salt
Soy lime dressing
- ¼ cup plus 2 tablespoons fresh lime juice
- ¼ cup soy sauce
- ½ teaspoon minced garlic
- A few drops of chili garlic sauce
- Salt and freshly ground pepper to taste
- ½ cup plus 2 tablespoons vegetable oil
Toasted pine nuts
- 2 teaspoons butter
- ⅓ cup pine nuts
- 1 tablespoon honey
- 1 teaspoon chili flakes
- Salt to taste
- 2 cups organic greens
- ½ cup green mango, peeled, cut, sliced, and grilled
- 2 tablespoons prepared pine nuts
- 1 teaspoon finely chopped crispy bacon
- 1 ounce Turrialba cheese (or mozzarella), cut into ½-inch cubes
- 1 tablespoon thinly sliced red onion
Directions: To prepare the tuna, mix the coffee, sugar, and salt together until well-combined. Coat the tuna with the coffee mixture and seal it in a vacuum bag or zip-top bag with the air removed. Refrigerate overnight. The next day, remove the tuna, rinse well, and pat dry, being sure not to remove all the coffee from the tuna when cleaning. Prepare dressing by whisking all the ingredients together in a bowl. Set aside.
To toast the pine nuts, place the nuts and butter in a sauté pan and cook over medium heat until the butter is bubbling and the nuts begin to brown. Add the rest of the ingredients for the nuts into the pan and mix well. Remove the nuts from the butter and pat dry on paper towel. Once the nuts are cool, finely chop and set aside. Chop the pieces of grilled mango into ½ inch cubes, then toss them with the greens, bacon, cheese, red onion, nuts, tuna, and your desired amount of dressing.
5. Coffee Bacon Sandwich
Who needs a BLT when you can enjoy a Coffee Bacon Sandwich instead? Joy the Baker creates a decadent dish by soaking bacon in a marinade that consists of coffee beans, brown sugar, molasses, chili powder, and water. The bacon pairs perfectly with a goat cheese spread and crusty bread. It yields 4 sandwiches. Note: Your bacon will need to soak in the marinade for at least 2 hours.
- 8 slices uncooked bacon
- ¼ cup freshly ground coffee
- ¼ teaspoon chili powder
- 2 tablespoons packed brown sugar
- 2 tablespoons molasses
- 1 tablespoon water
- 4 ounces goat cheese
- 4 Medjool dates, pitted and coarsely chopped
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- ¼ teaspoon crushed red pepper flakes
- Fresh baby spinach leaves
- Crusty, toasted bread
Directions: Lay cascading bacon slices atop one another so that the fat is on top. Place bacon on top of a piece of plastic wrap or brown butcher paper. In a small bowl, stir together ground coffee, chili powder, brown sugar, molasses, and water. Spread the mixture on top of the bacon slices, pressing with the back of a spoon. The coffee topping will only be on the top, fatted rim of the bacon. Wrap the bacon and coffee in the plastic wrap or butcher paper and place in the fridge.
You may want to put the mixture in a large sealable back to prevent any leaking. Let sit for 2 hours or overnight. When ready to bake, place a rack in the center of the oven and preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and lay separate bacon slices on the paper in a single layer. If you prefer, you can wipe some of the ground coffee marinade off before baking. The majority of the coffee will only be on the top layer of the bacon slice. Bake until browned and crisp, 14 to 17 minutes, or until bacon has reached your desired crispiness.
Remove from the oven, allow to drain on a piece of paper towel, and assemble goat cheese spread. To make the spread, in a medium bowl, place goat cheese, pitted dates, lemon zest, lemon juice, olive oil, and red pepper flakes. Use a fork to mash the ingredients together. Mash until well incorporated. Add a touch more lemon juice or olive oil to reach your desired consistency. Spread goat cheese mixture on buttered and toasted bread. Top with coffee bacon and fresh spinach. Serve immediately.
6. Molasses-and-Coffee Pork Chops
Sweet spices, molasses, coffee, apple cider vinegar, and Dijon mustard create a pork chop dinner that is simply divine. Food Network’s dish is another meat-based meal that must be marinated, so be sure you set aside at least 2 hours for your pork to soak. This recipe yields 4 servings.
- 1 cup strong brewed coffee, cooled
- 6 ounces molasses, by weight (about ½ cup)
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- Kosher salt and freshly ground pepper
- ½ teaspoon ground ginger
- 6 to 8 sprigs fresh thyme
- 4 (6- to 8-ounce) bone-in pork chops (1 inch thick)
Directions: Combine the coffee, molasses, vinegar, mustard, garlic, 1 teaspoon salt, ½ teaspoon pepper, ginger, thyme, and pork chops in a 1-gallon zip-top bag; seal and shake to combine. Marinate in the refrigerator for at least 2 hours or overnight. Preheat a grill to medium-high. Remove the pork from the bag.
Pour the marinade into a saucepan; boil gently over medium-high heat, stirring, until reduced to ½ cup, 12 to 15 minutes. Remove the thyme stems. Grill the pork chops for 3 to 4 minutes per side, or until they reach an internal temperature of 145 degrees Fahrenheit. Let rest for 5 minutes; serve with the glaze.
7. Hearty Mole-Style Chili
Espresso, cinnamon, chocolate, and peppers work together to give this chili a one-of-a-kind flavor that your tastebuds will love. Better For You’s recipe yields 8 servings.
- 2 tablespoons olive oil
- 2 large yellow onions, peeled and thinly sliced
- 2 celery stalks, diced
- 2 large carrots, peeled, and diced
- 4 cloves garlic, minced
- 1 tablespoon instant espresso powder
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- ½ teaspoon ground cinnamon
- 1 chipotle chili in adobo, seeds removed, minced
- 1 tablespoon adobo
- ½ cup white wine
- 2 ounces bittersweet chocolate, chopped
- 2 large poblano or pasilla peppers, charred, steamed, seeded, peeled, and diced
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can black beans, with liquid
- 1 (15-ounce) can white beans, with liquid
- 1 tablespoon soy sauce
- 2 cups frozen corn
- ½ cup green onions, washed and thinly sliced
- ½ cup fresh cilantro, washed and minced
- Optional toppings: sour cream or nonfat Greek yogurt, grated sharp cheddar, crumbled cotija cheese, sliced avocado
Directions: In a large pot, heat oil over medium-high heat. Add onions and sauté until soft, about 10 minutes. Add celery, carrots, and minced garlic. Sauté for an additional 3 minutes. Add espresso powder, cumin, paprika, cinnamon, chipotle chili, and adobo and cook for about 2 minutes. Deglaze the pot by adding the white wine and scraping the bottom of the pot to loosen up stuck residue.
Add the chocolate, poblano peppers, tomatoes, black and white beans, water, and soy sauce. Bring mixture to a boil and then reduce heat to a simmer. Simmer for 20 minutes and then add the frozen corn. Cook for an additional 15 minutes and then remove from heat. Season to taste with salt and black pepper. Top with green onions and cilantro. Garnish with optional toppings.