Paging through Lisa Fain’s The Homesick Texan Cookbook, I immediately thought, I’ll just start at page one and cook my way through…but then I caught sight of the coffee-chipotle brisket…which bakes in the oven for 6 hours and then is slathered in coffee-chipotle barbecue sauce. I mean, does it get better than that? I’ll go back to the beginning another time.
So while the meat is in the oven, let’s do the sauce.
And before you think, eh, another barbecue sauce, hold on a sec. Using good coffee and the chipotles in adobo puts this sauce in a whole other category. It’s got sweet, smoky heat that’ll be great not just with the brisket, but on chicken, or with pulled pork.
As for the rest of the book, well if you ever thought there wasn’t enough food on Friday Night Lights, and wondered why it took until season 4 to see some dang barbecue, and you have a bonafide love for chiles, there’s no question you need to take a look at this book. Yes, some of the recipes are on the Homesick Texan blog, but those are sort of an amuse bouche. On the whole, it’s got me wishing September and October hadn’t been quite so busy and that I might just catch a few more poblanos from our CSA before we fully succumb to the rainy weather. Because if there’s one ingredient that shows up again and again in the recipes, it’s the poblano.
We’ll get to the brisket itself later this week. It’s been sitting on the counter cooling so I can can get it into the fridge to further mojinate overnight.
Coffee-Chipotle Barbecue SaucePrint Recipe
- 1 T. canola oil
- 1/4 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 2 canned chipotle chiles in adobo, minced
- 1/2 cup ketchup
- 1/4 cup tomato paste
- 1/4 cup apple cider vinegar
- 2 tablespoons lemon juice
- 1/4 cup molasses
- 1 T. Worcestershire sauce
- 1 cup brewed Blue Bottle Roman Espresso (or regular coffee)
- 1/2 T. black pepper
- 1 t. dry mustard powder
- Pinch of ground nutmeg
- Pinch of ground clove
- 1 t. smoked paprika
- Salt, to taste
Heat a sauce pan over medium heat. Add canola oil. Sweat the onion until translucent, about 8 minutes. Add the garlic and cook for a minute more.
Stir in remaining ingredients -- chipotles, ketchup, tomato paste, vinegar, lemon juice, molasses, Worcestershire sauce, espresso, black pepper, mustard, nutmeg, clove and smoked paprika. Reduce heat to low and cook for 30 minutes, stirring occasionally. Add salt to taste.
Adapted from the Homesick Texan and Star- Telegram