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| Filet of Beef Roasted with Coffee Beans in Pasilla Chile Broth Recipe courtesy Chef Robert del Grande, Cafe Annie, Houston, TX Show: Sara's Secrets Episode: Coffee Cookin' Overall User Rating:  |
mmmmmmmmmm
12/15/2006 at 03:56pm
User: Crystal from FRANKLIN, NY User Rating:
not to sure about the coffee bean thing but its sounds realy ice
Easy and Delicious but...
07/02/2006 at 12:10pm
User: Judith from Baldwinsville, NY User Rating:
I am an experienced cook, and love this recipe but have found a few glitches with it. There should be more guidance on the "thick corn tortilla" and how much that really is. So far, I've found the best to fit is 3 6 inch normal tortillas seem to give the consistancy that works for me. Also, a 250 F oven won't cook anything in the amount of time specified. That's an oven temp to keep things warm. Turn the oven up to 350F and the cooking time will be a lot closer to normal.
Coffee Bean Express
01/17/2007 at 11:32am
User: Claire from Dowagiac, MI User Rating:
I found that the flavor was unique and very rich. Combine that with the thought of eating coffee grounds made it hard to swllow. The Pasilla Chile Broth had a very nice zippy flavor and could use that for dipping chips in if you thickened it up. We tried slicing the beef very thin and made sandwhiches, and that was good, but still hard to get the coffee grounds out of the picture. I think coffee grounds best left in the coffee pot basket.