Independence Day is around the corner so we’ve asked some of our favorite Portland chefs to share coffee-inspired recipes to fire up our grill game on America’s birthday.
Executive Chef Andrew Gregory of The Woodsman Tavern mixed us up a Cold Brew Brine, a sweet & savory long game marinade, perfect for fish or chicken.
COLD BREW BRINE
Chef Andrew Gregory, The Woodsman Tavern
(Makes 6 cups)
NOTE: If you don’t have Cold Brew, use 5 cups of water and 1 1/2 cups coarsely ground coffee beans to replace the Cold Brew and water in the recipe.
- 3 1/4 cup Cold Brew
- 1 1/2 cup water
- 1/2 cup brown sugar
- 4 T salt
- 2 garlic cloves
- 1 1/2 T black pepper
- 1 1/2 T mustard seed
- 1 1/2 T coriander seed
- 1 cinnamon stick
Combine all ingredients and heat just enough to dissolve the salt and sugar. Do not overheat or boil as this will change the flavor of the coffee and may make it bitter.
The salmon is brined for 24 hours. You could do less, but I recommend 24. For chicken, I would recommend 24-48 Hours. This would work with beef and pork, as well.
Remove the salmon from brine and pat dry. Lightly season with salt, and grill, bake, or sear in a pan. For the salmon, shoot for an internal temperature of 140° F for medium, or until the fish is slightly firm to the touch.
I made the accompanying salad with seasonal produce – cherry, cucumber, snap pea, basil, scallion and sherry vinaigrette. All of the vegetables are raw and cut into bite-sized pieces. Toss with olive oil, sherry vinegar, lemon juice, salt and black pepper.
Executive Chef Joshua McFadden of Ava Gene’s pulls off a fresh & cool grand finale that highlights the best produce of the season.
COFFEE CREAM, BERRIES, COLD BREW GRANITA
Chef Joshua McFadden, Ava Gene’s
This is a very simple spring or summertime dessert. Granita is a Sicilian shaved ice – you can really apply this idea to any liquid you can freeze. Use an assortment of seasonal berries, stone fruits, or melons. If you can’t find fresh local fruit, you could use dried fruit steeped in water, fruit juice or coffee. If fresh fruit is out of season, don’t use fruit… Substitute with anything seasonal that sounds good to you – you could also use nuts or cake.
HAIR BENDER COFFEE CREAM
- 1 quart heavy cream
- 1 cup Hair Bender whole bean coffee
- 1/2 cup sugar
- Pinch of salt
Crack the coffee in between a sheet of parchment with the back of a pan. Put coffee, cream, sugar and salt in a pan. Bring to a simmer. Pull off heat, let cool to room temperature and refrigerate overnight. The next day, strain, and whip to medium peaks.
COLD BREW GRANITA
- 2 bottles of cold brew
Pour cold brew into a shallow metal pan and place in the freezer. As it begins to freeze, use a fork to scrape it into coarse frozen, separated crystals. Occasional agitation helps to create the best results. Once it has reached a frozen Superman ice cave consistency, you can cover it up and keep it in the freezer. Before you use it, scrape it again.
Combine Hair Bender coffee cream and seasonal berries and top with Cold Brew Granita.
Whiskey and Coca-Cola are as American as apple pie. We invite ourselves to the party and add Cold Brew to keep everyone shimmying post-BBQ food coma.
Ansel Vickery of the Free House
Makes 1 drink
- 1 1/2 ounce whiskey
- 2 ounces Cold Brew
- 2 ounces Coke
Stir together the whiskey, Coke and Cold Brew with ice. Strain into a glass, and serve over ice.