Some say that this coffee drink dates back to when Spain occupied Cuba. Soldiers would drink coffee and rum to give them courage–coraje in Spanish, which later transformed into the current name of the drink: “carajillo.”
There are many variations of this drink. For January’s supper club, the carajillo I’ll be making will have Licor 43, Bella Aurora coffee, whipped coconut cream and citrus chocolate.
Matt Gebis has chosen a few select coffees for the upcoming Dinner with Daniel. I have designed the courses around each coffee’s unique character. You will be amazed to be introduced to a whole new range of flavors in this familiar daily beverage:
- Coffee BBQ Pork Ribs – Miju Sali Coffee, Ethiopia
- Pan-seared Emerald Valley Ricotta Chiesi with Cocoa and Coffee – Las Capucas Coffee, Honduras
- Sea bass with Marcona Almond Crusted Prawns in Coffee and Coriander Sauce – Unafe Co-op Coffee, Peru
- Brussels Sprouts with Onion and Coffee Jam – Finca de las Delicias Coffee, Mexico
- Bella Aurora Coffee Roasted Carrots and Beets – Bella Aurora Coffee, Nicaragua
- White Truffle Panna Cotta with La Dorita Dulce de Leche Liqueur and Coffee – Unafe Co-op Coffee, Peru
- Carajillo – Bella Aurora Coffee, Nicaragua
Emerald Valley is a local farm in Scenery Hill, producing artisanal cheeses.
Coffee has always been a cherished part of my life. Even before I could drink it, the comforting smell of coffee and the sound of it percolating in the moka pot was a call to start the day and meet the rest of my family at the table. I am pretty open about my coffee obsession. Who else do you know who has a grove of coffee trees in his house?
Probably one of those meals that came about from using what ever was available, “cocido de garbanzos” or “cocido madrileño” (garbanzo bean stew) is a classic of Spanish cuisine. The recipe flies in the face of a commonly accepted standard of French cuisine by
including pork, beef, and chicken in the same stock. Nevertheless, it is my favorite.
This dinner on Saturday, December 5, 2015 will feature cocido de garbanzos along with a few traditional and not so traditional tapas.
There’s no one way to use or enjoy an ingredient. And in the same way, a meal can take on many different formats. Many different styles and approaches, but all bring people together and create conversation. At a minimum, you have a great meal; ideally, you make new friends and have an evening to remember. I have been able to put together some great dinners (if I do say so myself), and no two have been alike.
With this in mind, I’m taking the November dinner in a new direction. We will all prepare the meal together. So, if you would like to share a little cooking time and a meal, come join us!
citrus and kalamata salad
pork loin with oranges