Theo Chocoolate

Coffee Lovers

Ahh, coffee! That first cup o’ joe can usually set the tone for the rest of the day. And certainly the Pacific Northwest is known as THE mecca for coffee drinkers and connoisseurs alike.

We definitely love our coffee just as much as our wine with many local independent coffee shops offering coffee “cuppings” – imagine a wine tasting, but for coffee!

We all know coffee is so d’lish paired with dark chocolate, but why not get a bit savory and cook with it? Take for example my Rain City Seasoning: ground Caffe Umbria espresso and Theo Chocolate’s cocoa nibs adds a deep rich flavor to spice rubs. Great on steaks or Alaskan salmon!


Photo by Kathy Casey Food Studios®.

Or how about adding a cup of coffee to your next slow cooked beef stew or chili recipe, it will add a super-rich flavor to the dish.

Have you ever heard of Red Eye Gravy – this was what cowboys made by tossing a cup of cold coffee into their pan gravy. I’ve given it a comfort food spin in my recipe below Red Eye BBQ Sauce – great on everything!

On the sweeter side of things, try a little ground espresso added to chocolate cupcake batter for a mocha-licious twist.

And for your next brunch try working in a little strong brewed coffee or espresso into your next “Coffee Cake” – for a true COFFEE cake experience! –Kathy

Red Eye Barbecue Sauce
This BBQ has a lot of ingredients, but that’s what gives it a rich and layered flavor. Double or triple the recipe and store refrigerated for up to 2 weeks.

Makes 2 1/4 cups

1 Tbsp. olive oil
1/3 cup 1/4-inch-chopped yellow onion
1/2 tsp. coarse ground black pepper
1/8 tsp. celery seed (optional)
1/4 tsp. ground coriander
1/4 tsp. ground cumin
3/4 tsp. dry mustard
1 Tbsp. minced garlic
1/4 cup apple cider vinegar
1/2 cup brewed coffee
1/4 cup Worcestershire
3 Tbsp. molasses
1/3 cup packed dark brown sugar
1 cup ketchup
3/4 tsp. Tabasco
1 1/2 tsp. soy sauce
1/8 tsp. salt

Heat the oil in a heavy saucepan over medium-high heat. Add the onion and sprinkle the black pepper and other dry spices on top. Stir and sauté until the onions are glossy, about 3 minutes. Add the garlic and continue to sauté about 1 more minute.

When the onions are translucent, whisk in the remaining ingredients. Bring to a low boil, then reduce the heat and simmer 20 – 30 minutes or until thickened nicely, stir frequently to prevent scorching. If not using the sauce right away, cool and store, refrigerated.

Recipe Copyright © 2017 by Kathy Casey Food Studios® – www.KathyCasey.com

Posted by Kathy on March 9th, 2017  |  Comments Off on Coffee Lovers |  Posted in Recent Posts, Recipes, Caffe Umbria Coffee Roasters, Dish D'Lish, KOMO Radio, Kathy Casey, Products, Rain City Seasoning, Theo Chocoolate, other

Salt of the Earth

Ever since ancient times, salt has been a valuable ingredient for everyday life. From food preservation to food enhancer, it was even used as currency to trade amongst earlier civilizations.

Salt varieties are bountiful these days. Just take a look at your local grocery store. There are so many d-lish options to choose from fleur de sel (a French sea salt) to hickory smoked flavored and even cabernet red wine salt – so yummy on a steak!

Salt just pops the flavor of any dish. Chicken, grilled fish, roasted veggies…and even cocktails! Just remember, a little bit goes a long way.

We have a great new salt in our Dish D’Lish line up: Rain City Seasoning – inspired by Seattle’s coffee addiction. It’s a blend of Caffè Umbria Coffee Roasters coffee and Theo Chocolate cocoa nibs with two types of salt, dried orange peel, allspice, and other spices to deliver a versatile and d’lish seasoning! Rain City Seasoning is perfect on salmon or steaks or sprinkled on roasted root vegetables. And it’s D’lish as a Bloody Mary rimmer.

RainCitySeasoning 2

But why not get creative and try your hand at making your own flavored salts? It’s easy! Here is my favorite method and a great combination for a DIY Citrus Salt:

citrus_cutie_herb_salt

Place 2 cups of kosher salt in a bowl
Add in 2 tablespoons each: of lemon zest and finely minced fresh rosemary, sage or thyme
Toss together then spread on a sheet pan.
Let sit out for about a week uncovered in a cool dry place – mixing daily.
Once the lemon and herbs dried, place in a food processor and whiz it up – or go old school and use a mortar and pestle.

You can also add in orange zest, or lime zest too to switch it up! Or double the amount of zest and herbs for extra flavor.

Now you have a delicious hand crafted salt – great on almost everything! –Kathy

Posted by Kathy on December 22nd, 2016  |  Comments Off on Salt of the Earth |  Posted in Recent Posts, Recipes, Caffe Umbria Coffee Roasters, Dish D'Lish, KOMO Radio, Kathy Casey, Products, Rain City Seasoning, Theo Chocoolate, other, salt, spices

Great Steak!

Alright, we are in the dog days of summer, and things are heating up outside and on the grill. So let’s talk steak.

First things first, start with a good piece of meat: New York, filet, or rib-eye would be perfect! Something nice and thick.

About 30 minutes before you grill, take the steak out of the refrigerator and let it sit at room temp. This will help you get a good, even cook once it hits the heat.

Be sure to pre-heat your grill to high. Lightly rub your steaks with a little olive oil, and sprinkle with my Dish D’Lish French Seasoning Salt (this is so delicious on steak!), or sea salt, fresh cracked pepper, and some smoked paprika. Or if you want to try something really different, our new Dish D’Lish Rain City Seasoning has Caffé Umbria Coffee in it and Theo’s Coco Nibs. It’s super savory, dark and delicious on steaks!

RainCitySeasoning 3

Place the steaks on the grill and cook until nicely marked on the first side. Leave it be now – don’t move them around!

Then turn over and cook on the other side. Depending upon your steaks thickness will depend upon how long to cook it.

Remember the meat will continue to cook a bit after removing from the grill. And you can always put it back on for more heat; you just can’t go back the other way!

Serve topped with a simple to make herb garlic and blue cheese butter, your family’s favorite local veggies, and an ice cold local brew.

CPK Steak
This is a photo of the delicious Grilled Rib Eye
with Red Wine Salt and Blue Cheese Butter on California Pizza Kitchen’s new menu!

So get the grill ready, it’s time for some mouth-watering steaks! –Kathy

Blue Cheese Herb Butter
This is a big bold flavored butter so a little dab will do ya!
You can freeze any leftover or use on grilled veggies too!

Makes about 1 cup

6 Tbsp. butter, softened
1/2 cup blue cheese crumbles
1 Tbsp. minced fresh garlic
1 tsp. Worcestershire sauce
1/2 tsp hot sauce
1 tsp. Dijon mustard
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/4 cup thinly sliced green onions
1 Tbsp. chopped fresh thyme
2 Tbsp. chopped fresh basil or 2 tsp. finely chopped fresh rosemary

Whip the butter, cheese, garlic, hot sauce, mustard, salt, and pepper together until smooth. Then add the green onions and herbs. Mix until well incorporated.
Refrigerate until needed. Bring to room temperature before smearing on grilled steaks, or veggies.

Recipe by Kathy Casey Food Studios® – www.KathyCasey.com

Posted by Kathy on July 28th, 2016  |  Comments Off on Great Steak! |  Posted in Restaurants, Recent Posts, Recipes, Caffe Umbria Coffee Roasters, Dish D'Lish, KOMO Radio, Kathy Casey, Products, Rain City Seasoning, Theo Chocoolate, meats

Punch Up the Flavor

I love adding a touch of zing to dishes, punching up the flavor. Like a squeeze of lime, and a sprinkling of cumin and chili flakes on grilled fish or a fresh zesting of lemon over steamed asparagus.

Now you probably have your own favorite seasoning or rub, or maybe you’re a big fan of just lots of garlic and some fabulous sea salt.

A great signature seasoning is easy to make. Start with some kosher salt, then add in some granulated garlic and onion – this is your base. Then add in some of your favorite spices, like chili powder and cumin for something Latin-inspired. Or go Mediterranean with dried thyme, smoked paprika and toasted fennel seeds.

To make a Citrus Infused Salt: zest an orange, lemon, and lime. Mix with a cup of kosher salt then toss well. Spread on a sheet pan to dry out for a couple of days. Once all the moisture is gone, then rub it together with your fingers to break up the zest. Use this sassy salt over EVERYTHING!

My newest favorite seasoning combo and add-ins are coffee and cocoa nibs. Yes, it’s a bit unconventional, but oh so amazing! I’ve included it in my newest seasoning blend, my Dish D’Lish Rain City Seasoning. In this new seasoning, we are mixing it up with Caffe Umbria Coffee and ground Theo Chocolate fair trade cocoa nibs, along with some sea salt, citrus and spice. D’lish on northwest salmon, a big juice steak, or on Savory Roasted Squash.

So whether you’re making your own secret seasoning recipe or going with a local favorite, add some wow to your next dish and punch up the flavor! –Kathy

Posted by Kathy on May 6th, 2016  |  Comments Off on Punch Up the Flavor |  Posted in Caffe Umbria Coffee Roasters, KOMO Radio, Kathy Casey, Rain City Seasoning, Theo Chocoolate, seasonings
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