... fierce food at home

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A local chef recently waxed poetic about the combo of cocoa and beef and I started researching. The tannins in coffee and cocoa actually tenderize meats and help to create a rich crust on grilled or seared meat. Now you can enjoy this chef's favorite blend of Michigan roasted espresso*, raw cacao*, roasted pasilla chili, sweet paprika*, panela*, and chipotle*. SALT & PEPPER FREE *organic

Rub dry on steaks, chops, roasts, ribs, or even roast chicken. Grill or roast to perfection.

Coat beef or pork and grill, roast, or braise. Combine with hickory smoked salt and prepare your taste buds for a whole new experience.

Make your next pot of black beans extra special.

Love mole sauce but don't have all day to prepare? This is a great start to an express sauce, just whisk into a medium roux with chicken stock.

Use as a base for your next BBQ sauce. Brown some onion in butter, add ROAST® and whisk in tomato paste, vinegar, and molasses or dark honey. Salt to taste and enjoy.

Two words. Chocolate Brownies.


Cast Iron Steak
~serves 2~

2 steaks, your favorite cut, at room temperature Salt & pepper, to taste
1 Tbsp ROAST®
1 drizzle of your favorite oil
1 Tbsp butter ( or more, to your liking)

1. Salt both sides of your steaks to your liking, then coat evenly with ROAST® and allow to sit, refrigerated, for 4-6 hours (or overnight for larger cuts ). Bring to room temp before cooking.
2. Heat your cast iron over high heat. Drizzle in the oil and swirl to coat the pan.
3. Lay in the steaks and cook, without moving, 3-4 minutes for medium rare on a 1" thick steak. Flip and cook another 3 minutes.
4. Add butter to pan, swirl a bit to spread around, then tip the pan to gather butter to one spot, spoon it up and pour over the steaks, basting evenly.
5. Remove from pan and pour any remaining butter over steaks. Let sit a few minutes before serving. Enjoy!
Note: you can use any grill pan you have but cast iron really gives a great sear when it's too cold to grill outdoors.

Cocoa-Espresso Pork-n-Beans (AKA your new winning chili recipe) 

~serves a crowd~

1/2 lb black beans soaked overnight
1/4 tsp baking soda
1 1/2 lbs pork country ribs cut into large bite size chunks
salt & pepper to taste
2 tsp oil
1 red onion minced fine
1 green pepper minced fine
1 red pepper minced fine
1 jalapeno minced fine (optional)
3 cloves garlic minced fine
1 handful cilantro, chopped fine, with some leaves kept out for garnish
2-3 Tbsp ROAST
4 cups chicken stock
To serve: lime wedges, sour cream, pickled red onion, cilantro leaves, hot cooked rice, tortillas

1. In a medium pot cover soaked beans with at least two inches of water and bring to boil, then lower heat to simmer and cook partially covered while you prep the rest of the ingredients. Add a pinch of baking soda mid-way through cooking to take the toot out of the beans (soaking and rinsing helps with this as well) and to help tenderize.
2. Remove any large strips of fat that may be present on ribs. Salt & pepper ribs well and let set 10 mins or so.
3. In a large heavy bottomed pot heat oil to med-high. Drop in pork fat and render 10-15 minutes. Remove pork bits (chicharrones) and reserve. Lower heat to medium and add pork ribs. Brown well on each side and remove to a bowl.
4. Remove and discard all but two tablespoons of fat from the pot. Stir in all minced veggies and cook until soft but not browned, adding salt to taste. After about 6 -8 minutes stir in ROAST and cook until fragrant, about one minute. Stir in stock to deglaze, and add pork and any cooking juices back in. Drain black beans and add them to the pot as well. Lower heat to medium low (or place in a 325 oven) and let everything come together for at least 30 minutes (longer if your pork chunks are larger).
5. Serve over/alongside hot cooked rice or with tortillas. Top with a squeeze of lime, a dollop of sour cream, a flourish of cilantro, some of those reserved chicharrones chopped, and pickled or fresh onions or jalapenos. Crispy tortilla strips, shredded cheddar-jack cheese, and avocado would be welcome additions, as well.