Yes, unfortunately, that’s one of our party guests consulting her therapist about her addiction to this taste monster.  Good luck, sweetheart!   This shit ain’t easy to shake. We had a little ‘to do’ at our place a few weeks back and after an evening of good drink, good food and good conversation, our stalwart team of partyer’s hit the makeshift black jack table and I set out a bowl of Crack…A/K/A Heather’s Caramel Cashew Chex Mix.

Caramel Cashew Chex Mix

1 cup (8 oz) butter
2 cups brown sugar
1/2 cup light corn syrup
1 box (12-14 oz) corn chex cereal or crispex cereal
2 cups lightly salted and roasted cashews

1. Combine butter, sugar and syrup in a medium sized sauce pot. Bring to a boil over medium heat. Boil 5 minutes (watch so it does not boil over).
2. In the meantime, combine cereal and nuts in a very large bowl. Spray a cookie sheet with non-stick cooking spray and set aside.
3. Pour caramel mixture over cereal mixture and mix well. Pour the combined mixture into a large paper bag (I use a Trader Joe’s paper bag–yummy way to recycle!?!?). Fold the top of the bag over and place in the microwave for 90 seconds. Remove from the microwave and shake to mix more (be careful–it will seem a little hot). Return cereal/bag to microwave and microwave an additional 60 seconds.
4. After last microwave ‘session’, pour mixture onto prepared cookie sheet, spreading out at much as possible. Be careful–this is HOT sugar. You might have to scrape in the bag to remove the last pieces of cereal/nuts (some caramel will remain in the bag). Allow mixture to cool completely. Break into chunks and call your sponsor….my number’s in the book!

Continuing our new series on cooking with coffee, we’re zippin’ up that old pot-roast recipe with a little coffee gravy.  Just as in cooking with wine, make sure it’s a quality brew that you would drink on it’s own.  Naturally, we like the roasts from Village Coffee Roastery...who doesn’t?

Ingredients:

• 1/2 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 (4 to 5-1/2 pounds) beef chuck roast, trimmed of excess fat
• 1/4 cup vegetable oil
• 1 large onion, coarsely chopped
• 4 bay leaves
• 1 teaspoon dried thyme
• 2 cups water
• 2 cups freshly brewed Sumatra coffee
• 1 tablespoon butter
• 1 tablespoon flour
• 1/4 cup whiskey (optional)
• Kosher salt and freshly ground pepper, to taste

Preparation:

Preheat oven to 325 F.

Mix together flour, salt, and pepper in a large bowl. Lay the roast on a cutting board and dust lightly with the seasoned flour. Heat the oil in a large, heavy ovenproof skillet over medium heat until hot. Add the roast and brown on all sides, about 5 minutes each side. Remove the roast from the skillet and set aside.

Add onions to the drippings in the skillet and saute over medium heat until they are softened. Return the roast to the skillet; add bay leaves, thyme, water and coffee. Bring to a simmer, stirring and turning to combine the seasonings with the roast. Cover and place the skillet in the oven. Bake for 3 to 3-1/2 hours or until fork tender. Remove the roast from the skillet, discard any bones or gristle and set aside, loosely covered with aluminum foil.

Gravy:

Pour off the drippings into a bowl, let sit and skim off fat.  Add water, if necessary, to equal about 2-1/2 cups liquid. Reheat the skillet to medium high and add the flour and butter (roux) and cook about 5 minutes, whisking constantly, until the mixture is light brown in color and has a nutty smell. Whisk in the liquid, add the whiskey and season with salt and pepper. Return the roast to the skillet to warm in the gravy, then serve.

I like to serve this with egg noodles or garlic grits!

*Recommended Coffee

Sumatra

Sumatra is noted for its lush, sultry earthiness. The coffee is full bodied, complex and delivers a smooth finish.