8 cups strong coffee 1/3 cup sugar 1/4 cup chocolate syrup 1/2 teaspoon aniseed (tied in cheesecloth) 20 cloves 4 cinnamon sticks whipped cream orange and lemon twists Place coffee, sugar, chocolate syrup, aniseed, cloves and cinnamon into a sauce pan Heat to 200 F degrees … [Read More...] about Mediterranean (hot) 8 servings
FOR THE RUB
1/2 cup ground Blue Mountain coffee (or your favorite)
1/2 cup Valhrona cocoa powder (or any high-quality)
2 tablespoons mesquite powder (see note)
1 tablespoon kosher (coarse) salt
1 teaspoon cayenne (optional)
2 to 3 pounds salmon fillets, skin removed
FOR THE SAUCE
4 chipotle peppers (canned with adobo sauce)
2 cups honey
1/2 cup fresh orange juice
1 teaspoon orange zest
2 tablespoons olive oil
1 tablespoon butter
Mesquite powder, also known as algorobba, is simply ground mesquite seed pods. It has a sweet and smoky-nutty flavor similar to carob. Look for it online or at specialty markets.
Mix all rub ingredients. Press on both sides of salmon filets and set aside in refrigerator.
In a small saucepan over medium-low heat, combine the chipotle peppers, honey, orange juiceand zest. Taste and add adobo sauce from the can for desired heat level. Simmer 10 to 15 minutes. Pour through a strainer, pressing the peppers with the back of spoon.
Heat oven to 400 degrees. In a skillet large enough to hold the salmon, heat the olive oil and butter over medium-high heat. Sear the salmon on both sides until golden brown. Place on a baking sheet and bake until desired doneness. ( 3/4 inch-thick fillets are firm but not tough in 3 minutes).
Transfer to a platter and drizzle with some of the sauce, serving the rest on the side. Makes 8 servings.