Locked & Loaded Mac and Cheese with a Bang!

First of all, I'd like to thank the generous people at Lock-n-Load Java for the delicious samples of coffee that they sent to us at 37 Cooks! It's some of the best coffee I've had in a long time. I like to do things a little differently, so I made one of my wife's favorites. She loves my macaroni and cheese, so I decided to add some L-n-L coffee to my recipe. I saw one of our cooks smoking some cheese rubbed with coffee, and another had some cheese in the fridge that had been coated with coffee, so I thought I'd try the mac and cheese with coffee. I figured it would be either a big hit or a huge disaster...lol. Now, I was taking a huge chance here as my wife does not like coffee at all, but she is more than willing to try just about anything I cook and, I love to improvise a little when I'm cooking.

Locked & Loaded Mac and Cheese with a Bang!

by Matt Baird

Bechamel sauce with cheese:

3 Tablespoons butter
3 Tablespoons flour
3 cups whole milk
16 ounces extra sharp cheddar, grated
2 big handfuls Parmesan, grated

Spices:

1 teaspoon salt
1 teaspoon black pepper
1 teaspoon annatto powder (for coloring)
1 teaspoon crushed red pepper
2 Tablespoons Lock-n-Load Java Charlie Don't Surf Kona Coffee grounds, whizzed in the coffee grinder to a fine powder
1 teaspoon SYM Seasoning

Topping:

3 Tablespoons butter, melted
1/2 cup bread crumbs
1 2.8-ounce package of French's french fried onions

Add Ins:

2 medium onions, chopped
6 ounces Teet's Smoked Pure Pork Tasso, crumbled

Macaroni:

I use a 16-ounce box of either elbow macaroni or rotini

Preheat the oven to 450 degrees. Mix the bread crumbs, butter and French's fried onions in a bowl, set aside.

Saute the onions in a little olive oil until they begin to brown. Add the tasso, saute for another 2 or 3 minutes and set aside.

Cook the macaroni, but leave them a little underdone, as they are going to cook some more in the oven. Drain the macaroni.

In the same pot, over medium heat, melt the butter. Stir in the flour to make a loose paste, and cook for about 5 minutes, stirring frequently. Turn the heat to medium-high and add the milk, stirring constantly. As the mixture begins to thicken, add all the spices. When it's pretty thick, turn off the heat and add the cheeses in 2 or 3 batches, stirring well in between batches. When all the cheese has been incorporated, add the macaroni and stir well to distribute the cheese sauce evenly. Stir in the tasso and onion mixture. Put the mac and cheese in a 9 X 13 baking pan and bake at 450 for 12 minutes. Take the pan outta the oven and spread the bread crumb mixture on top of the bubbly cheesy goodness. Place back into the oven, lower the heat to 375 and bake for another 10 minutes , until it's brown and bubbly. Let cool for about 15 minutes, if you can wait that long to taste it, and serve on a plate, sprinkled with Vulcans Fire Salt from The Spice House.

A couple of notes from the Chef:

1. I used annatto for coloring, as I like a bright mac and cheese, and the coffee made it a little dark looking.

2. I had some smoked tasso from Teet's Food Store in the freezer and thought it would be a nice smoky, spicy addition,which it was.
3. I wasn't sure the coffee was gonna work with mac and cheese, especially as my wife does not care for coffee, but it was great! My wife had seconds at dinnertime !! Thanks again, Lock & Load for the great coffee!

Made with love in the USA by Matt the Butcher

Coffee Rubbed Bison Ribeye with Polenta and Tomatillo Salsa

Coffee Rubbed Bison Ribeye with Polenta and Tomatillo Salsa

by Ben Ellis

1 bison ribeye steak

Rub:

1/4 cup Lock-n-Load Java Double Barrel Black coffee

1/4 cup ancho chili powder

2 Tablespoons paprika

2 Tablespoons coriander

1 Tablespoon dried mustard

1 Tablespoon black pepper

1 Tablespoon kosher salt

Polenta (1 serving):

4 Tablespoons instant polenta

1 cup milk

1/4 cup shredded Parmesan

Tomatillo Salsa:

1 medium tomatillo, finely diced

1/2 large avocado, finely diced

1/4 small red onion, finely diced

Lime

Honey

Salt

Combine all rub spices in a bowl.

Heat a cast iron skillet. Brush both sides of the bison steak with the rub. Put the steak in the skillet and cook it for 5 minutes per side for medium rare. Tent with foil and let rest for 10-15 minutes.

While the steak is cooking, in a pot, bring the milk to a simmer and add the instant polenta in a slow stream. Whisk the mixture until it is completely incorporated and the mixture is smooth and thick. Take off heat and stir in the cheese.

For the salsa, combine the finely diced avocado, onion, and tomatillo. Add the lime juice, salt and honey to taste.

Once everything is ready, spoon the polenta onto a plate, place the steak over the polenta, and top the steak with the tomatillo salsa.

The Sandra Special and How to Turn Any Coffee into Low Acid Coffee

I almost talked myself out of sharing this. Many of you may already know this trick but I didn't, so I've decided to share it with you. Recently, Willie and I were in New Orleans. The weather was on the cool side, and for some reason, our hotel room was on the humid side, and I was chilly. We had about an hour before we had to leave for an event and I wanted coffee. Now, I can't have coffee. I have to restrict all highly acidic foods in my diet. Did you know coffee is highly acidic? I didn't. And I adore coffee!

Willie was typing away madly on his laptop so I decided to sneak out. I went downstairs and I met a barista. She was lovely. Lovely looking, yes, she was young and gorgeous! But she had just a really lovely spirit about her. Amanda was her name. I told her I wanted some coffee but just a tiny bit. She asked me, why? I started whispering, well, I am not supposed to drink coffee but I love it, so I’m cheating. She whispered back, is it a caffeine thing? No, I said, it’s an acid thing. There was no one in the coffee shop, I don’t know why we were whispering. She said, fear not! She said she knew how to reduce the acid in coffee by about 70%, and she would share the secret with me! I dubbed her new drink The Amanda Special (fat free milk and iced coffee concentrate, heated) and for three days Willie went downstairs every morning and got me one.

When I got home, I googled and found that what Amanda knows is not exactly a secret. Still, it was to me. I've read many a post about cold-brewing coffee and I liked this one the best. America's Test Kitchen is always so thorough and they had the best pictures. So make your cold-brewed concentrate just as they tell you, and then you can make The Sandra Special that I've been enjoying all week!

The Sandra Special
by Sandra Simmons

1 cup almond milk, heated (I microwave mine for 1 minute 20 seconds and it's perfect)
2 Tablespoons cold-brewed coffee concentrate made with Lock-n-Load Java Charlie Don't Surf coffee

That's it folks. Couldn't be easier.

Coffee-rubbed BBQ Burger

Coffee-rubbed BBQ Burger

by Rachael Tanis
adapted from this recipe

Coffee Rub:
1 Tablespoon ground coffee, Lock n Load Java Task Force Zulu - Single Origin Ethiopian
2 teaspoons brown sugar
2 teaspoons black pepper
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1/2 teaspoon fine sea salt

Burgers:
8 slices applewood-smoked bacon
1 pound ground chuck
1 pound ground sirloin
8 slices pepperjack cheese
8 hamburger buns
Leaf lettuce
8 slices red onion
Tater tots, prepared per instructions on the package
Stubbs Original BBQ Sauce

For the coffee rub:
1. Mix all ingredients in a small bowl.

For the burgers:
1. Cook the bacon in a large skillet until crisp. Transfer to paper towels to drain. Break in half.

2. Gently mix the chuck and sirloin in a large bowl. Form the meat into 8 patties, about 3 1/2 to 4 inches in diameter and 1/3 to 1/2 inch thick.

3. Warm the BBQ sauce in a small saucepan over medium-high heat.

4. Sprinkle 1 teaspoon of the coffee rub on top of each burger.

5. Place the burgers, rub side down, on a grill rack. Grill until slightly charred, about 4 minutes; turn. Place 2 bacon slice halves atop each burger. Cook for 3 minutes. Top each with 1 cheese slice. Cover and cook until the cheese melts, about 1 minute longer.

6. Place the burgers atop bottom halves of buns. Top with lettuce, onion slices and tater tots. Spoon a dollop of BBQ sauce over each burger. Cover with the bun tops and serve.

Yield: 8 mouth-watering burgers

Lock-n-Load Java Double Tap & Cherry Sauce Over Pan Seared Duck Breasts!

As soon as I signed up for the Lock-N-Load Java challenge, I knew there was one dish I just had to make! Duck!! I make duck often and the only thing that changes is the sauce that goes on the duck. As soon as I tasted the intense flavor of the brewed Double Tap, I decided on cherry. It isn’tcherry season so I wasn’t able to order fresh made cherry preserves from my favorite jam maker. I don’t have a single objection to using store bought preserves, provided they are non-sugar laden preserve. For this recipe I turned to Stonewall Kitchen’s Tart Cherry Preserves.

I used the Double Tap in two separate recipes and I wanted it to be really strong. The package of coffee would make a standard 12-cup pot of coffee. I put the entire package and 3 cups of boiling water in a French press and let it hang out for about 30 minutes. I pressed the coffee and let it cool. 

Lock-n-Load Java Double Tap & Cherry Sauce Over Pan Seared Duck Breasts!
(Served with Grilled Asparagus in a Meyer Lemon Butter Sauce and Caramelized Onion and Sweet Potato Stacks)
by Susan Ritchie

For the Duck:

2 6-ounce Magret boneless duck breasts

1 Tablespoon duck fat

1 Tablespoon finely chopped shallot

6 ounces strongly brewed Lock-N-Load Java’s Double Tap Special Reserve coffee

2 ounces beef stock

6 ounces of cherry preserves

¼ cup tawny port

½ teaspoon cornstarch

1 teaspoon cold water

¼ teaspoon finely chopped marjoram

2 Tablespoons butter, cut into small pieces

Salt & pepper

Turn the grill to high and place a cast iron skillet on the grill to heat along with the grill. Score the fat side of the duck breasts diagonally, turn and repeat in the opposite direction, creating a diamond pattern. Season the duck breasts with salt & pepper. Place the duck breasts skin side down in the heated cast iron skillet. Sear until the skin is crispy and brown, approximately 9-11 minutes. Turn the breasts over and continue to cook another 3 minutes. Turn the grill off and allow the duck to cook until the internal temperature reaches 125°, for medium rare, approximately 15 minutes.

Remove the skillet from the grill onto a stovetop, then transfer the duck breasts onto a plate and cover with foil. Drain off all but 1 tablespoon of duck fat, reserving the rest for another use. Heat the skillet over medium heat and add the shallot. Once the shallot starts to brown, add the Lock-N-Load Double Tap and the stock. Increase the heat to medium-high and reduce by half, whisking constantly. Add the cherry preserves, port and marjoram. Mix the cornstarch with the water and add to the sauce. Whisk until the sauce thickens. Dot with the butter pieces and stir until the butter has completely melted. Thinly slice the duck breast and fan out on the plate. Spoon the cherry sauce over the duck.

For the Caramelized Onion and Sweet Potato Stacks:

2 large sweet potatoes, peeled and thinly sliced (about 2 pounds)

2 medium sweet onions, thinly sliced

3 Tablespoons butter

1 Tablespoon olive oil

1 Tablespoon light brown sugar

½ teaspoon Penzeys white pepper

Salt to taste

Preheat the oven to 400°. (I preheat my grill.)

Bring a large pot of salted water to a boil. Add the sweet potato slices and boil for 1-2 minutes until they are just starting to turn tender. Drain and put in an ice bath to stop the cooking process. Heat a large skillet over medium heat. Add 1 tablespoon of butter and the oil. When the butter melts, add the onions and white pepper. Cook until they begin to caramelize, stirring frequently, approximately 20-25 minutes. Add the brown sugar and continue to cook until the sugar is completely incorporated into the onions. Remove from the heat.

Drain the sweet potato slices and pat the potatoes with a kitchen towel to remove all the water. At this point, I switch over to a 10” cast iron skillet. Heat the skillet over medium heat and add the remaining butter. When the butter begins to sizzle, start layering the potato slices on top of the melted butter followed by a layer of the onions. Alternate the layers finishing with a layer of potatoes. Keep an eye on the bottom layer of potatoes. As soon as they start to brown, place the skillet into the oven (or on the grill and close the cover). Roast the potatoes until the top layer is golden brown, approximately 20-25 minutes. Allow the potatoes to cool for about 15 minutes. Turn the potato casserole onto a plate or cutting board. Cut the stacks with a biscuit cutter of desired size and serve.

For the Meyer Lemon Sauce:

2 Tablespoons butter

2 cloves garlic, finely chopped

1 Tablespoon dry white wine

1 Tablespoon Meyer lemon juice

1 Tablespoon Meyer lemon zest

Salt & pepper to taste

In a small saucepan, melt the butter over medium heat and add the garlic. Sauté until the garlic becomes fragrant. Add the wine and lemon juice. Allow the sauce to reduce slightly and season with salt and pepper to taste. Spoon the sauce over the grilled asparagus.

For the Asparagus:

1 pound green asparagus

Olive oil

Salt and pepper

Preheat the grill to medium-high.

Wash and trim the asparagus spears. If they seem overly thick, peel the bottom half with a peeler. In a shallow dish, drizzle a little olive oil over the asparagus and season with salt and pepper. Place the asparagus on the hot grill and cover. After about 3 minutes, check to see if the asparagus is developing grill marks. Once it does, turn the asparagus over. Remove from the grill as soon as there are grill marks on the second side. Place the asparagus on a serving dish and top with the Meyer Lemon Sauce.

The Lock-n-Load Java Challenge

37 Cooks is pleased to partner with Lock-n-Load Java for our next challenge. Lock-n-Load Java is a vet owned and operated coffee company dedicated to our military, our veterans, and those who support them. They were founded in 2010 by LTC(R) Carl Churchill, a combat veteran with 21 years of service as both an enlisted soldier and officer, and by his wife, Lori Churchill, a military spouse who shared in the unique sacrifices and challenges that military families face.

From the start, Carl and Lori wanted to create a different kind of company guided by the principles he lived by…work hard, do good, give back, and make it fun. Lock-n-Load Java is made up of like-minded individuals who support that vision. All have committed to being part of a company that consistently provides outstanding, top-grade premium coffee and serves its community of customers, its employees, and its suppliers with dignity, respect and integrity.

37 Cooks joins Lock-n-Load Java's deep admiration for the young men and women who have followed in the footsteps of older generations of veterans. They make us proud and we join Lock-n-Load Java to say thanks to you and your families and loved ones for your sacrifices and the great work you do while serving our great nation.

37 Cooks would like to take this time to salute their own:

- Traci Bump, who served 7 1/2 yrs in the USAF as a Munitions Specialist and 17 months Desert Storm/Shield.

- Traci's husband, who served in the Navy.

- Tracy Hersh's husband, who is currently an Officer in the Army.

- Mary Polovinuk's husband, who is currently in the Air Force Reserves.

- All of our other Cooks who currently have or have had loved ones in service of our Country.

Lock-n-Load Java commits to give back to the military community and its families by making regular donations to charities that benefit them. At a minimum, these donations will add up to $1 for every order we send out.

Please take a moment to visit Lock-n-Load Java on their Facebook page and website. 

~Linda Mire