It’s no secret that in the South, fall equals football. Sure it can mean dusting off your cold weather wardrobe, leaves and pumpkins, but as fall officially arrives and you once again begin practicing the art of tailgating, we hope you’ll take Community coffee along!
While we know our freshly brewed coffee will keep you warm at any tailgate, we wanted to share some tasty, non-traditional tailgate recipes that are java-themed.
Try this twist on a barbeque classic from Community Coffee’s own Executive Chef Darin Nesbit.
- 8 smoked jalapeno peppers
- 1 roasted Vidalia onion, julienne
- 1 oz garlic
- 1 lb tomato paste
- 1 pint Community coffee, brewed
- 6 oz Worchestershire sauce
- 1 tbsp balsamic vinegar
- 12 oz cider vinegar
- 12 oz brown sugar
- 1 oz chili power
- Cooking spray
- Cook the smoked jalapeno peppers, onion and garlic until soft in a large sauce pot sprayed with cooking spray.
- Add the tomato paste and stir well.
- Stir in all remaining ingredients and bring the sauce to a boil. Simmer for 5 minutes.
For a cheeseburger with a jolt, try this rub for your meat.
- 1 tablespoon freshly ground Community coffee
- 2 teaspoons (packed) golden brown sugar
- 2 teaspoons freshly ground black pepper
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dried oregano
- 1/2 teaspoon fine sea salt
- 8 slices applewood-smoked bacon
- 1 pound ground chuck (preferably grass-fed)
- 1 pound ground sirloin (preferably grass-fed)
- 8 slices smoked provolone, smoked caciocavallo, or smoked Gouda cheese (about 8 ounces)
- 8 potato-bread hamburger
- 8 slices red onion
- 8 slices tomato
For coffee rub:
- Mix all ingredients in small bowl. Can be made 1 week ahead. Store airtight at room temperature.
- Cook bacon in large skillet until crisp. Transfer to paper towels to drain. Break in half. Gently mix chuck and sirloin in large bowl. Form meat into 8 patties, each 3 1/2 to 4 inches in diameter and 1/3 to 1/2 inch thick. Using thumb, make slight indentation in center of each burger. Burgers and bacon can be prepared 8 hours ahead. Cover separately and chill.
- Prepare barbecue (medium-high heat). Sprinkle 1 teaspoon coffee rub on top side of each burger. Place burgers, rub side down, on grill rack. Grill until slightly charred, about 4 minutes; turn.
- Place 2 bacon slice-halves atop each burger. Cook 3 minutes.
- Top each with 1 cheese slice. Cover and cook until cheese melts, about 1 minute longer. Place burgers atop bottom halves of buns. Top with onion slices and tomato slices.
Everyone wants a sweet treat to finish off the perfect tailgate.
- Original recipe makes 4 dozen
- 1 cup butter, softened
- 1 cup light brown sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 8 (1.5 ounce) bars chocolate candy
- 1 1/2 cups chopped walnuts
- 1/2 cup ground Community coffee beans
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking pan.
- In a large bowl, cream together the butter, brown sugar, egg yolk and vanilla until smooth. Combine the flour and salt; stir into the creamed mixture. Spread evenly into the prepared pan.
- Bake for 15 minutes in the preheated oven. Remove from the oven and place chocolate bars over the top in a single layer. Let stand until chocolate is soft enough to spread. Spread the chocolate out smooth and sprinkle with walnuts and coffee. Allow the bars to cool completely before cutting into squares
Do you have a photo to share from your most recent tailgate adventure featuring Community® coffee? We’d love to see it! Or perhaps you have a coffee-infused recipe that can top the ones we’ve shared? Share it here!