COFFEE MARINATED STEAK

Last night I made a delicious London Broil. I used the marinade that is below. I let it soak up all of the flavors for 3 days! Scott and Alyssa both said that the steak tasted like the ones that we used to buy at Oscars Adirondack Smoke House http://www.oscarssmokedmeats.com/

whenever we would head up to Otto's cabin. That is a big compliment!

Coffee Marinated Steak

INGREDIENTS
2 tablespoons sesame seeds
6 tablespoons butter or margarine
1 medium onion, chopped
4 garlic cloves, minced
1 cup strong brewed coffee
1 cup soy sauce
2 tablespoons white vinegar
2 tablespoons Worcestershire sauce
2 pounds boneless beef top sirloin steak, cut 1 inch thick

DIRECTIONS
In a skillet, toast sesame seeds in butter. Add onion and garlic; saute until tender. In a bowl, combine the coffee, soy sauce, vinegar, Worcestershire sauce and sesame seed mixture. Pour half into a large resealable plastic bag; add steak. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade.
Drain and discard marinade from steak. Grill steak, covered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Warm reserved marinade and serve with steak.

ASIAN INFUSED PORK CHOPS w/ MANGO SALSA

Last night I made a delicious meal. It was very light and healthy tasting. It's from one of my favorite cooking blogs...

http://creatingpostitnotes.blogspot.com/

ASIAN INFUSED PORK CHOPS w/ MANGO SALSA

MARINADE:

¼ cup soy sauce

3 Tbsp oil

¼ cup fresh lime juice

2 cloves garlic, minced

2 tsp gingerroot, grated

Salt and pepper

Put pork chops in a dish or Ziploc and pour marinade in. Allow to marinate for at least an hour or overnight.

SALSA:

1 mango, peeled and diced

1 red bell pepper, roasted, skinned, and diced

2 bunches green onion, chopped

¼ cup cilantro, chopped

Fresh lime juice

Combine all ingredients in a bowl.

Grill the marinated pork chops on the grill. When the center flesh is firm, the chops are done. Serve the pork chops with the mango salsa on top.

PULLED PORK BBQ WITH COLE SLAW

I made this pulled pork recipe a few days ago. I thought we could get 2, maybe 3 meals out of it. NOT! Scott couldn't get enough of it! When he was finally finished, there was about 1/4 of a cup of pulled pork left. You'd think he could have just finished the whole thing!

I had it cooking all day while I was at work. Scott and Alyssa were home so I felt safer leaving the oven on. Being that I wasn't going to be home until 7 1/2 hours later, I lowered the temp to 285 instead of 300. When I got home, it was PERFECT! I made the sauce, pulled the pork and it was done! I made the coleslaw the day earlier so that the flavors would meld together. YUM. Great dinner and extremely EASY! I also would have never thought of putting coleslaw on a pulled pork sandwick but boy was that good! Once again, Tyler comes through!

Pulled Pork Barbecue
Recipe courtesy Tyler Florence
Prep Time:
20 min
Inactive Prep Time:
3 hr 0 min
Cook Time:
6 hr 15 min
Level:
Intermediate
Serves:
12 servings

Ingredients
Dry Rub:
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse sea salt

1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt
Cider-Vinegar Barbecue Sauce:
1 1/2 cups cider vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon kosher salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
Pan drippings from the pork

12 hamburger buns

1 recipe Cole Slaw, recipe follows
Pickle spears, for serving

Directions
Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.
Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.
While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you're ready for it.
When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it's resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes.
While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce.
To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some slaw. Serve with pickle spears and the remaining sauce on the side.

Cole Slaw:
1 head green cabbage, shredded
2 carrots, grated
1 red onion, thinly sliced
2 green onions (white and green parts), chopped
1 fresh red chile, sliced
1 1/2 cups mayonnaise
1/4 cup Dijon mustard
1 tablespoon cider vinegar
1 lemon, juiced
Pinch sugar
1/2 teaspoon celery seed
Several dashes hot sauce
Kosher salt and freshly ground black pepper

Combine the cabbage, carrots, red onion, green onions, and chile in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with the celery seed, hot sauce, salt, and black pepper. Chill for 2 hours in the refrigerator before serving.