Sausage Stuffed Dates
Ingredients :
- 12 medjool dates
- 2 butcher's sausage
- 6 slices of bacon
Instruction :
Core the dates and replace the core with a piece of sausage meat similar in size.
Surround the dates with half a slice of bacon.
Bake at 350 ° F for about 30 minutes.
Let cool and serve as an aperitif with coffee and beer caramel.
Veal filet mignon with coffee
Ingredients :
- 1 1/2 lb (675 g) veal loin
- 15 ml (1 tbsp.) olive oil
- 1 french shallot, minced
- 1 garlic clove, chopped
- 250 ml (1 cup) chicken broth
- 1 recipe of butternut squash puree
- 60 ml (1/4 cup) 35% cream
- 60 ml (4 tbsp.) espresso Italiano coffee
- 15 ml (1 tbsp.) old-fashioned Dijon mustard
- Salt and pepper
- 100 ml of Coureur des bois whiskey
Instructions :
In a skillet, brown the veal in olive oil until desired doneness. Set aside on a warm plate.
In the same skillet, soften the shallot and garlic. Add the whiskey and reduce by half. Add broth, 60 ml (1/4 cup) pumpkin puree, cream, coffee and mustard. Bring to a boil. Cook until the sauce is syrupy. Salt and pepper.
Coat the medallions with veal sauce. Serve with remaining pumpkin puree and roasted root vegetables.
Pork tenderloin with coffee or protein of your choice
Ingredients
- Two 10 oz pork tenderloins
Dry coffee rub
- 30 ml (2 tbsp.) very finely ground coffee (espresso)
- 30 ml (2 tbsp.) fine sea salt
- 15 ml (1 tbsp.) brown sugar
- 15 ml (1 tbsp.) chili seasoning
- 15 ml (1 tbsp.) paprika
- 5 ml (1 teaspoon) ground cumin
- 5 ml (1 teaspoon) ground black pepper
- 1/2 teaspoon (2.5 ml) garlic powder
Instruction :
In a bowl, combine all the ingredients of the dry rub. Put aside.
If you are using the BARBECUE: preheat the barbecue on high. Oil the grid. If using the OVEN: preheat to 350 ° F.
Rub each tenderloin with 30 ml (2 tbsp.) of dry rub. Leave to rest for 10 minutes. Store the rest of the rub in an airtight container at room temperature.
If you are using the BARBECUE: Reduce the barbecue to medium power. Grill the pork tenderloins for 10 to 15 minutes, turning them at regular intervals. Let stand 5 minutes before slicing the meat.
If using the OVEN: Brown the pork tenderloins in an oven-safe non-stick skillet and cook in the center of the oven for 10 to 15 minutes.
Serve with potato salad or green salad along with coffee dressing if desired.
