Tony Danza had a chef on his show last year who mixed a typical marinate and coated some expensive steaks with dry coffee grind and then put them on a hot counter top grill. The chef talked about the bitterness of the meat and how his side dish would offset the taste. The side dish was something like asparagus sauteed in olive oil with a sprinkle of cheese.
OOOO... I can almost taste it. The bitterness burnt flavor of coffee and chocolate is to die for in my book anytime! I was surprised, this time of year in Colorado, that asparagus was reasonably priced.
I have heard this is good but for some reason coffee and meat just does
not sound good. Is the coffee flavor strong?
I think this sounds intriguing--with the hot spices added too.
Martha Stewart had Jean Georges Vongerichten on her show one time and he used finely ground espresso beans to coat a venison tenderloin before searing and roasting.