Weekly Britt: Happy Father’s Day! Enjoy this 3 meal-course inspired for Dad. 

    Ingredients:

  • 8 slices of bacon
  • 1/4 cup ground coffee
  • 4 tbs dark brown sugar divided
  • 2 tbs maple syrup
  • 2 tbs water
  • 4 cooked waffles
  • 4 oz cream cheese (softened)
  • 4 medjool dates pitted and chopped
  • 2 tbs lemon juice
  • 1/4 tsp red pepper flakes
  • handful of baby arugula

Directions:

  1. In a small bowl mix, coffee, 2 tbs brown sugar, maple syrup, and water together. In a large Tupperware container lay bacon outflat, it is ok if they overlap. Spread coffee mixture all over the bacon making sure it is all covered.
  2. Cover and refrigerate overnight.
  3. When you are ready to prepare the bacon, preheat oven to 375.
  4. Lay bacon out flat on a baking sheet, using a paper towel wipe some (NOT ALL) of the coffee grounds off the top of the bacon. Sprinkle top with remaining brown sugar.
  5. Bake for 15 minutes or until desired crispness.
  6. While the bacon is baking, prepare your spread. In a small bowl mix cream cheese, dates, lemon and pepper flakes together. Spread over the tops of each waffle, place a layer of arugula on top of each one.
  7. Once bacon has finished baking, allow to drain on a paper towel and then place 2 slices of bacon on each sandwich.

    Ingredients:

  • 2 TBS finely ground dark roast coffee
  • 2 TBS chile powder
  • 2 TBS dark brown sugar
  • 1 TBS smoked paprika
  • 1 1/2 tsp cumin
  • 1 TBS kosher salt
  • Four 10-oz strip steaks

Directions:

  1. In a small bowl, stir together the coffee, chile powder, brown sugar, paprika, cumin, and salt until evenly mixed.
  2. Rub the mixture on all sides of the steaks. Let steaks sit at room temperature for 30 minutes.
  3. Grill the steaks over moderate heat, turning once, until they are charred outside and medium-rare within, about 11-13 minutes.
  4. Transfer to a clean plate and let rest for 10 minutes before serving.
  5. Serve with chimichurri sauce.

    Ingredients:

    For the Chocolate Sable Cookies:

  • 1 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 cup unsalted butter, at room temperature
  • 2/3 cup sugar
  • 1/4 teaspoon sea salt
  • 3/4 teaspoon vanilla extract
  • 3 1/2 ounces 70% cacao chocolate, grated*

  • Ice Cream Sandwich Assembly:

  • 12 coffee-chocolate sable cookies
  • 1 pint coffee ice cream
  • 1/2 cup dark chocolate covered espresso beans, coarsely chopped.

Directions:

    For the Chocolate Sable Cookies:

  1. Whisk together the flour, cocoa powder, and baking soda into a bowl and set aside.
  2. In another bowl, beat together the butter, sugar, salt, and vanilla until lightened, about 4 minutes.
  3. Add the dry ingredients and grated chocolate and mix just to combine.
  4. Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes.
  5. Roll out the dough 1/2 inch thick on a lightly floured work surface. I found it’s best to do this in small pieces.
  6. Cut out sandwich cookies with a 3? biscuit cutter. Place them at least 1 inch apart on a parchment-lined baking sheet.
  7. Preheat the oven to 350 degrees F. Bake the cookies until they are firm, 10 to 12 minutes. Remove to a wire rack to cool COMPLETELY.

  8. Ice Cream Sandwich Assembly:

  9. Mix chopped dark chocolate covered espresso beans into coffee ice cream
  10. Line an 8×8 inch baking dish with plastic wrap and spread the ice cream into it in an even layer. Cover with another layer of plastic wrap and let freeze for minimum of three hours but best to freeze overnight.
  11. *You will need to do this part quickly* When ice cream is frozen solid, remove top layer of plastic wrap and cut out ice cream circles with your 3? biscuit cutter. Use your fingers underneath the first layer of plastic wrap to help push them out.
  12. Sandwich the ice cream cut outs between two cookies, pushing down slightly. Return to freezer for 30 more minutes before enjoying.