As you can imagine, given the title of my blog, I’ve posted about coffee before.  It’s used in lots of dessert recipes, but you don’t think of it for savory foods.   You need to alter that.  Think of it as an ingredient in rubs, sauces, marinades, and braises.  Redeye gravy has been a long time favorite of mine, along with mole’, both are coffee applications from way back.

Marlene Sorosky Gray, writing in the San Francisco Chronicle, produced the best article on savory coffee applications I’ve ever stumbled across.  She includes tips, recipes, and some reallt good wine pairing suggestions.

Slashfood has some coffee recipes to get your creativity in gear.  Stop into Kate’s Global Kitchen for another informative post with menu suggestions and some recipes.

OK, now fire up your Google search and get started on coffee cookin’.

P.S.  I ran across this little nugget,  (scroll down), about hickory smoking coffee beans prior to brewing.  Your call.

“This coffee falls into your stomach, and straightway there is a general commotion.  Ideas begin to move like the battalions of the Grand Army of the battlefield, and the battle takes place.  Things remembered arrive at full gallop, ensuing to the wind.  The light cavalry of comparisons deliver a magnificent deploying charge, the artillery of logic hurry up with their train and ammunition, the shafts of with start up like sharpshooters.  Similes arise, the paper is covered with ink; for the struggle commences and is concluded with torrents of black water, just as a battle with powder.”

Honore de Balzac, “The Pleasures and Pains of Coffee”