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Coffee Rub

 The Thief, Pirates and Coffee
The Arabian Peninsula is the birthplace of one of the top traded products in the world. Despite the Arabs desire and efforts to keep the coffee bean to themselves, it was eventually smuggled out and the plant spread to other areas.f
A Sufi saint named Baba Budan is said to have smuggled seven coffee seeds out of the Yemen port of Mocha by hiding them in his beard. These were planted on the sides of the Chandragiri Hills in the Kadur district of present-day Karnataka. From there, the Dutch carried the descendants of these seven seeds to Ceylon in (Sri Lanka). The plants spread to Java where coffee growing was established on a commercial basis.
Dutch traders were able to bring some plants home for themselves. Soon after , the Mayor of Amsterdam gifted a plant to King Louis XIV. 
This little tree would become the progenitor of billions of Arabica plants in the New World.
In 1723, after unsuccessful attempts to obtain plants from the authorities, Chevalier Gabriel Mathieu de Clieu stole a shoot and fled by ship across the Atlantic. During his trip, de Clieu survived pirate attacks, a storm that nearly sunk his ship, and angry Dutchmen trying to prevent him from completing the journey. He nurtured the plant and even shared his water rations in order to keep it alive.
The thief became coffee lovers hero. When he finally landed in Martinique, the plant was cultivated. Some 50 years later, more than 18,000 trees had been established in Haiti, Mexico, and the Caribbean islands.
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COFFEE RUB

​Captain B's Galley Pals COFFEE RUB is delicious on steaks, poultry, pork and fish. When grilled, it assists in forming a flavorful, crunchy bark on whatever you apply it to. 
Use on your next steak after marinating with Captain B's Galley Pals DRUNK MARINADE MIX for the best steak experience ever!
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Beyond the Obvious...

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Captain B's Creamy Coffee
​Pork Chops & Pasta

Rub four 1 inch thick pork chops with Captain B's Galley Pals COFFEE RUB and allow to sit while you get the rest of your ingredients together.
You'll need 6-8 oz of cream cheese (cubed)
3/4 C chicken broth
1/3 C balsamic vinaigrette
1 TBLSP lemon juice
1/2 C grated Parmesan cheese
16 oz Fettuccine
​2 TBLSP oil
Cook 16 oz of fettuccine according to package directions. 
Heat 2 TBLSP oil in a large skillet on medium and cook the pork chops to an internal temperature of 160 degrees (about 6-8 minutes per side). Once they are done, remove them from the pan and keep warm.
Place the remaining ingredients in the skillet and scrape up the brown goodness stuck to the bottom. Stir until all ingredients are melted and well mixed.
Add the pork chops back to the mixture and allow to heat up.
Serve over the top of the fettuccine and pour some extra sauce over the top.

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