Ketchikan resident shares Creole coffee rub

Posted: Wednesday, June 18, 2008

Attention readers: The Brandy Alexander Pie recipe published on June 4 calls for 3 tablespoons of Brandy. Thanks to all of you who e-mailed.

Calling all cooks. It's that time of year: Get your barbecue sizzling. Do you have a favorite barbecue recipe that you will share with our readers? Or, how about a favorite barbecue side dish?

We also need input. Send in your favorite recipe to Ask Auntie Emo. Remember, Auntie Emo is where you ask for and share recipes.

RECIPE CHALLENGE:

K.M., of Ketchikan, is looking for an old-fashion dessert called "lemon velvet." Some of the ingredients are cream, lemon juice and sugar, plus a little plain gelatin. It has to be churned, as in an ice cream maker. "I don't know the portions of the above," K.M. said. Anybody with an idea, please write to the column. Thanks, K.M., for your request and please keep them coning.

We are still looking for the following recipes:

K.B., of Ketchikan, is looking for an Ice Box Dessert recipe from the '50s.

PICK OF THE WEEK:

J.T., of Ketchikan, sent in one of her favorite BBQ rubs.

Creole coffee rub

2 tablespoons finely ground chicory coffee or espresso

1 tablespoons Spanish paprika

1 tablespoon dark brown sugar

1 teaspoon dry mustard

2 teaspoons kosher salt or sea salt

1 teaspoon ground black pepper

1 teaspoon ground white pepper

1½ teaspoon oregano

2 teaspoons cayenne pepper

Olive oil

4 (8-ounce) steaks

1. Prepare hot fire in grill.

2. In small bowl, combine coffee, paprika, sugar, mustard, salt peppers oregano and cayenne pepper

3. Bring steaks to room temperature, brush steaks with olive oil and season both sides with the Creole Coffee-Rub, let sit for 10 minutes.

4. Grill steaks covered for 3 minutes on each side for medium-rare.

NOTE: Cooking times vary depending on heat of fire and thickness of steaks.

G.S., of Ketchikan, responded to a request from N.V., of Juneau, for black bean and steak chili. G.S. said there is no limit to what you can do with this recipe. Check out the option list. Experiment and have fun. Thanks, G.S., please keep your responses coming.

Black bean and steak chili

2 tablespoons olive oil (not necessary if using a Teflon pan),

2 pound round steak, chopped

2 teaspoon salt

1 tablespoon chili powder

2 to 3 medium onions (approximately 2 cups)

2 (8-ounce) cans tomato sauce

1 (2 pound) can Progresso Black beans, rinsed and drained

3 tablespoon wine vinegar

½ teaspoon garlic powder

Heat fat in large, heavy skillet or electric frying pan. Quickly brown meat and onions, stirring with wooden spoon and fork. Add remaining ingredients, mix well. Over, simmer, stirring occasionally. Cook 45 minutes.

OPTIONS: You can add any of your favorites: green or red peppers, chopped; fresh tomatoes, chopped; cumin, basil, thyme, red pepper, bay leaf, oregano; canned tomatoes instead of tomato sauce; celery; cubed pork; venison; beer, wine, barbeque sauce and even corn meal (2 teaspoons to thicken). This recipe is very versatile

SERVE: Top with chopped onions, grated cheese and a dollop of sour cream.

• Ask Auntie Emo, coordinated and created by Emo Bylund, of Ketchikan, is a semimonthly feature in Neighbors that includes sought-out and shared recipes from Southeast Alaska. To send in challenges, recipes or photos, write to Ask Auntie Emo, 186 Marblehead Lane, Ketchikan, AK 99801, or to aae@kpunet.net. If you are responding to a requested recipe, include the publication date and author of the original recipe request. Submissions must include name, telephone number and city of residence. Only initials and city of residency will be published.



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