Insanely Tastey Beef Rub

1/2 Cup Ground Coffee
1/2 Cup Kosher Salt
1/2 Cup packed Dark Brown Sugar
1/4 Cup Paprika
2T Coriander (ground)
2T Ground Ginger
Crushed Garlic (as needed)

Combine all dry ingredients in a large bowl and mix together with a whisk.
Crush 1 to 2 cloves of garlic per pound of meat and rub crushed garlic into meat on both sides.  Then coat with dry rub and pat rub into meat.  Cover and refrigerate for at least 4 hours or overnight.  Bring meat to room temp and grill as desired.  Bringing the meat to room temp before grilling prevents the meat from "seizing" and gives you a tender meat every time.

I know it might sound odd to put coffee on a steak but holy cow ;) was it delicious!

Chicken Havana

This sweet and spicy chicken, with its raisins, bananas, ham, and chilies, was introduced by our Caribbean neighbors.

1/4 cup golden raisins
1/4 cup white wine vinegar
2 Tbls olive oil
1 21/2 pound fryer cut up
1/4 pound diced ham
1 14 -16 oz can diced tomatoes
1 4 oz can chilies diced
1 Tbls light brown sugar
2 small firm bananas


In a small bowl mix the raisins and the vinegar; set aside

Brown off the chicken pieces

In remaining drippings over medium heat cook ham until just browned.

Add tomatoes with liquid and the chilies, brown sugar and chicken over high heat bring to a boil.  Reduce heat to low, cover and simmer for 20 minutes.

add raisin mixture; cove; simmer 15 minutes or until chicken is fork tender.  skim fat off liquid.

Dice bananas diagonally into 1/2 inch pieces; gently stir into chicken mixture, heat through, and serve over rice.

Sorry folks no picture of this dish.  Batteries were deadin the camera.

Country Captain

1 3 pound fryer cut up
1/3 cup AP flour
1 Tbls olive oil
2 medium onions thinly sliced
1 garlic clove
1 medium green pepper chopped
1 large stalk celery chopped
1 Tbls curry powder
1 1/2 tsp salt
1 28 oz can diced tomatoes
1/2 cup dark seedless raisins
1/3 cup slivered almonds
1 Tbls parsley chopped
 hot cooked rice

Coat chicken pieces with flour and brown off in skillet, remove to a bowl as they brown.

In remaining drippings over medium heat cook onions, garlic, green pepper, celery, curry powder, and salt, stirring occasionally, until all veg are tender.

Stir in tomatoes with their liquid and raisins.  Return chicken to skillet; over high heat, bring to boil.  Reduce heat and simmer 30 minutes or until chicken is fork tender.

remove garlic clove and serve over hot rice, sprinkle with almonds.