Recipes

Ingredients:

• 22 oz lean steak or stew meat cuts into cubes
• 2 Tablespoons extra virgin olive oil
• medium yellow onions sliced thinly
• 1 1/2 bell peppers (green, yellow or red) sliced medium to thick
• 1/2 jalapeno pepper - sliced thin *optional! heat to taste!
• 1 15 oz can stewed tomatoes - drained
• 1 garlic clove chopped
• 1/4 cup all-purpose flour
• 6 Tablespoons dry white wine
• 6 Tablespoons freshly-brewed Devil Dog Brew coffee **use Gunny’s Motto Supremo**
• Salt & pepper to taste

Brew two cups of Devil Dog Brew coffee - set aside 6 Tablespoons and drink the rest!

Cut steak into cubes, slice the onions & peppers, chop the garlic and set all ingredients aside. Heat the olive oil in a good cast iron skillet and then add the steak. Stir frequently and brown all sides evenly. Use a slotted spoon to drain the steak while removing and putting in a bowl. Cover the steak to keep warm.

Add the onions, peppers and garlic to the skillet containing the remaining oil drippings and cook over low heat stirring occasionally until all are semi-softened. Sprinkle in the flour stirring continuously for a few minutes. Gradually stir in the wine and coffee and then bring to a boil stirring constantly. Gently add the cooked steak to the skillet, salt and pepper to taste, cover and reduce heat to simmer for an hour or until steak is tender.

Serves four hungry Cowboys, Soldiers, Marines, Sailors, Airmen or Law Officers!

Enjoy!

Ingredients:

• 2  Tablespoons Devil Dog Brew Yankee Doodle coffee grounds
• (Pulverize grounds or fine grind espresso style)
• 3  squares of unsweetened chocolate – melted
• 1 1/2 cups pre-sifted cake flour
• 1  teaspoon baking powder
• 1 1/2 teaspoons salt
• 1  cup softened butter – room temperature
• 2  cups granulated sugar
• 4  eggs
• 1/2 cup chopped nuts – pecans/walnuts - optional

Grease a deep 9”x12” pan – set aside

Preheat oven to 350 degrees F

In a medium bowl-blend the melted chocolate with the prepared coffee and set aside to cool.

In a second bowl-sift together the flour, salt and baking powder.

In another larger bowl – beat the butter until light and fluffy (a rubber spatula works well) and then add the sugar a 1/2 cup at a time. Add the eggs and then blend well. Stir the Devil Dog Brew Yankee Doodle coffee/chocolate mixture into the butter/egg/sugar mixture and then add the flour mixture to that. Stir in the nuts-(optional). Mix well.

Pour/spoon batter into greased 9×12 pan.

Bake 30-40 minutes or until done – use toothpick to test center – it should come out clean.

Serve and  Enjoy!!

Ingredients:

• 12 Pieces Grillin’ Chicken – 6 Legs / 6 Thighs
• 1 1/2 teaspoon Oil
• 1/2 Medium Chopped Onion
• 1 Clove Fresh Garlic - Minced
• 1 teaspoon Dry Mustard
• 1/2 teaspoon Chili Powder
• 1/2 teaspoon Cumin
• 1/2 cup Brown Sugar – add a bit more if you have a sweet tooth
• 1 1/2 Tablespoons Molasses
• 3/4 cup DEVIL DOG BREW GUNNY’S MOTTO SUPREMO – freshly brewed coffee (not grinds).

DEVIL DOG BREW BBQ MOPPIN’ SAUCE – Heat oil in sauce pan.

Sauté onion & garlic, then add Devil Dog Brew coffee and simmer a bit. Add remaining ingredients and simmer a while until it thickens. Salt and pepper to taste.

Cool sauce completely and pour over chicken. Coat well and refrigerate overnight.

Get your grill going. Medium heat.

Remove chicken from Devil Dog Brew Moppin’ BBQ Sauce.

Bring remaining Devil Dog Brew Moppin’ BBQ Sauce to a boil and then simmer.

Throw down chicken on grill and baste with simmering Devil Dog Brew BBQ Moppin’ Sauce.

Grill chicken to 165 degrees and enjoy!

Shot of Favorite Dark Rum
1/2 shot of Brandy
Hot Cup of Devil Dog Brew (Colombian Supremo works well)
Sugar and Cream (Kitten)

Disclaimer: If you’re not 21 or older don’t drink, period.
If you are 21 or older be responsible, it will make a
difference in a friend’s or peer’s life.

Semper Fi & Semper Safe, Hank