Restaurant Equipment & Supply

Celebrate National Carbonated Beverage with Caffeine Day

Nov 19, 2013 8:16:00 AM

Carbonated Beverages

You probably didn’t know November 19 is National Carbonated Beverage with Caffeine Day. We’ll be honest, we didn’t either until recently, but what better way to take advantage to a day dedicated to drinks than with food! Some may call it pop, others soda and some just coke, but whatever you refer to the drink as, it is great. When in food, it’s even better. Here are a couple recipes to impress your friends, family, or patronage with on what will become one of your holidays ever. Celebrate the day and get creative.

Smoked Baby Back Ribs with Cola Barbecue Sauce
Barbecue sauce is divine. Ribs are unbeatable. Just imagine what you get when you throw your favorite pop into the equation. The result is pure perfection. This recipe comes from and features some bold flavoring from ingredients such as chili powder, soy sauce and of course, cola. If you’ve prepared ribs before, you know they take a lot of time and dedication. This recipe is no different, but it is sure worth waiting for. Serves four.

2 racks baby back ribs, 1-1/2 to 2 pounds each

Sauce: 1 tablespoon extra-virgin olive oil
1/2 teaspoon granulated garlic
1/2 teaspoon pure chili powder
1/2 teaspoon ground cumin
2/3 cup ketchup
1/3 cup cola
2 tablespoons soy sauce
2 tablespoons cider vinegar
1/4 teaspoon freshly ground black pepper
1/8 teaspoon mesquite liquid smoke

2 teaspoons kosher salt
1 teaspoon granulated garlic
1 teaspoon pure chili powder
1 teaspoon freshly ground black pepper
2 cups mesquite chips (to be soaked in water for one hour)

In a medium saucepan over medium heat, warm the oil. Add the garlic, chili powder, and cumin. Cook for 30 seconds, stirring occasionally. Add the remaining sauce ingredients, whisk them together, and allow the sauce to simmer for about 5 minutes. Remove the thin membrane from the back of each rack of ribs. Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling. In a small bowl mix the rub ingredients. Season the ribs all over with the rub, pressing the spices into the meat. Drain the mesquite chips and toss them directly onto burning coals or into the smoker box of a gas grill, following manufacturer's instructions. Grill the ribs over indirect low heat (grill temperature should be about 300 degrees F), until the meat is very tender and has shrunk back from the ends of the bones, 1-1/2 to 2 hours. About 15 minutes before the ribs are done, start brushing occasionally with the sauce on both sides. Transfer the ribs to a sheet pan and tightly cover with aluminum foil. Let rest for 30 minutes. Serve warm.

Source: CD Kitchen

Root Beer Baked Black Beans
You’re going to need something to go alongside those cola ribs. Does anything go better with barbecue than baked beans? Probably not, especially when they’re black beans. From comes this recipe that features an old fashioned soda classic in root beer. Serves 8.

5 slices thick-cut, smoked bacon, coarsely diced
1 large Vidalia onion, chopped (about 2 ½ cups)
2 cloves of garlic, minced
4-15-ounce cans black beans, rinsed and drained
1 ¼ cups root beer
2 tablespoons dark molasses
2 tablespoons Dijon-style mustard
1/3 cup barbeque sauce
Teaspoon dry mustard
1 ½ teaspoons chili powder
2-3 drops of Tabasco, or to taste
1 Teaspoon salt
1 Teaspoon freshly ground black pepper

Preheat the oven to 400°F. Using a large, oven proof pot, sauté the diced bacon over medium-high heat until crisp, stirring occasionally. Using a slotted spoon, transfer the bacon to a plate lined with paper towels. Drain off all but about 3 Tablespoons of the drippings from the pot. Add the onions and sauté until pale gold, stirring often, about 10 to 12 minutes. Add the garlic and continue cooking for about 2 minutes. Add the beans, root beer, molasses, mustards, chili powder, Tabasco, barbeque sauce, salt, and pepper, stirring well to combine. Stir in the bacon and bring to a boil. Transfer to the oven and bake, uncovered until the liquid slightly thickens, about 20 to 25 minutes.

Source: Feast on the Cheap

Mountain Dew Cupcakes
Mountain Dew drinkers are very loyal to their favorite drink and cupcake lovers can be pretty hardcore. Why not put the two together? What you’ll get is a sweet, citrusy dessert to end your holiday. Mountain Dew is in both the frosting and cake of the cupcake, making this the perfect treat for hardcore Dew fans. puts its spin on the dessert with its recipe below.

Cake Ingredients
1 cup butter (2 sticks)
2 cups sugar
4 large eggs
3/4 cup Mountain Dew
1/4 cup of lemon and lime juice (juice from 1 lemon and 1 lime)
zest from 1 lemon and 2 limes (separate into 2 piles, one for butter cream)
1-1/2 teaspoons lemon extract
2-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt

Cake Directions
Beat butter on medium for 30 seconds. Add sugar and lemon, lime zest. Beat on medium-high until light and fluffy. Add eggs one at a time, Scrape sides of bowl in between additions. Whisk together flour, baking powder, and salt in a bowl. Add to mixer bowl. Turn on low for 5 seconds. Add the Mountain Dew, lemon/lime juice, and lemon extract. Mix to combine. Scoop into cupcake papers about two-thirds full. Bake for 18-20 minutes until a cake tester comes out clean.

Butter Cream Ingredients
1 cup butter (2 sticks)
4-5 cups powdered sugar
2 tablespoons Mountain Dew
Juices from half of 1 lemon and half of 1 lime
Lemon and lime zest (rest of zest from cupcake recipe. Or zest from half of 1 lemon and 1 whole lime)
1 teaspoon lemon extract
Neon green food coloring (yellow and blue if you don’t have green)

Butter Cream Directions
Sift powdered sugar into a bowl or onto parchment. Beat butter at medium-high speed until creamy. Add half of the sugar, turn mixer on low for 5 seconds. Add the Mountain Dew, zest, and lemon extract. Beat until combined. Add food coloring to the desired color. Gradually add remaining sugar until you get to the consistency and sweetness you like.

Source: All Things Cupcake

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