06.21.09

Espresso Bach-becue

Posted in Uncategorized at 11:47 pm by Miracle ♪♫

(2nd Part Invented)

To test the consistency of the new and simple barbecue recipe I invented recently, I warmed up the grill – and of course, the moka pot! Ever since the discovery of espresso in barbecue, I doubt if any barbecue I sizzle will taste and smell as good without it.

By virtue of a friend and ideal kitchen mate who asked for a description and eventually the recipe earlier today, I shall try to do both here. But be wary, dear friend, you know I tend to get carried away with descriptions. ;-)

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A bright Sunday morning and Tango Fugata followed by Bach, and more Bach on the stereo sets one of the best moods for kitchen improvisations or inventions.

The snap of the knob and the little combustion of the stove kindled the kitchen to life. Before that particular snap, Lavazza coffee beans were reduced to a fine terra-cotta powder, and water was poured into the moka pot’s lower chamber, then I satiated the pot’s provocative waist with the ground beans, sealed it, and placed it on the stove just as the flames began dancing beneath it.

As the magical transformation of water and ground beans into aromatic liquid transpired inside the six-cupper moka pot, I thinly diced approximately five tablespoons of ginger and toasted them in a pan with two tablespoons butter until the ginger metamorphosed into a hundred tiny golden nuggets.

In a stainless steel container lazed five slices of properly defrosted pork steak, with just about a circumference of five inches each. Pepper was sprinkled on their two sides, and as the moka pot hissed its seductive hiss and furnished the entire house with its perfume, I poured the coffee on the lazy slices of pork as their pinkish flesh turned pale under the liquid’s heat. Marinating in the wonderful brown liquid, I set the meat aside to concoct the barbecue sauce.

Into a small pan was poured four tablespoons of oil, followed by a dump of four tablespoons brown sugar, an abundant squirt containing two tablespoons of mustard, then I seasoned the mixture with one teaspoon of Worcestershire sauce and half a teaspoon of salt. I kept stirring the ingredients together until they were amalgamated into one substance of a honey-like viscosity. Heating the pan for about a minute smoothened the mixture even more.

The momentary mock rustle of an ignited matchstick is a griller’s accomplice, and once it enters the cook’s consciousness, it is then that the real cooking temperature rises. After brushing the grill with oil, I sprinkled it with a bit of the left-over ground coffee and a pinch of salt to render additional grilling drama. (haha) The grill seethed as it prepared to stamp the steaks with its signature polylinear staves and the steaks reacted with a violent steamy sizzle, until they subjected themselves with a quiver… and later on, a weaker sizzle and quiver as they were turned over. (Yikes, I think I’ll get in trouble with PETA for this. Don’t worry PETA, I went vegetarian for weeks before this recipe!)

I turned the steaks over every four minutes and brushed each side with the barbecue sauce every time until they were shimmering and ready for presentation, but making sure to reserve a tablespoon of the sauce for varnishing the plated steaks. I opted for individual plating and since there were five pieces, five plates were decorated with the steaks themselves and on their sides, colourful sprigs of rosemary erected on centres of tablespoon-full mounds of golden ginger. Jalapeño Tabasco made a passionate partner to the steak. You can definitely try this at home, but if it gets too hot, be sure to have Lemongrass juice a la Vinz by your side. *smacks lips*

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Note for Chef Vinz: Tell me of your new invention, too! But in private. I know you’re very secretive with your recipes. =P

Ugh! I forgot to take pictures!

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