Grilled Burger with Coffee BBQ Sauce served with Chips Ahoy Iced Latte Panna Cotta

Eric Paliunas & Janet Rock from Dunkin’ Donuts joined The Rhode Show kitchen to show us how to make a great cookout meal, using their Dunkin’ Dark Roast coffee and Croissant Donuts.

Burger

  • 2 lbs ground beef
  • 4 Croissant Donuts
  • 4 slices American cheese

BBQ Sauce

  • 1 Small Dunkin’ Dark Roast Coffee
  • 1 c Ketchup
  • 3/4 c Apple Cider Vinegar
  • 1 Onion
  • 2 garlic cloves
  • 2 tablespoons ginger
  • 2 tablespoons Molasses
  • 2 tablespoon coriander
  • 2 tablespoons cumin

Dunkin Donuts Chips Ahoy Iced Latte Panna Cotta

  • 1 Dunkin Donuts Chips Ahoy or Oreo iced latte – small
  • 1 packet plain gelatin
  • 3/4 c granulated sugar
  • 4 oz. plain Greek yogurt
  • 1 c heavy cream
  • 1/2 t. vanilla extract
  • Pinch of salt

Mango Passion Fruit Coolatta Ambrosia Salad

  • 1 small Mango Passion Fruit Coolatta
  • 8 oz Sour Cream
  • 12 oz Marshmallows
  • 1 cup mandarin oranges
  • 1 cup fresh pineapple
  • 1 Cup fresh Mango
  • 1 cup grated coconut
  • 1 cup pecans
  • 1/2 cup maraschino cherries

Cooking Instructions:

Burger & Sauce:

  1. Place all ingredients in a food Processor and blend until all ingredients are completely blended
  2. Form hamburgers into 6 oz patties; grill to desired temp
  3. Slice the Croissant Donut in half and build the burger.

Iced Latte Panna Cotta:

  1. When you get your iced latte home, decant it to remove any remaining ice cubes.
  2. In a small bowl, place 3 T of the latte. Sprinkle 1 packet of gelatin over it. Set aside and let stand for 5 minutes.
  3. In a small sauce pan, add the sugar, salt, vanilla and the remaining latte. Heat over medium heat to dissolve the sugar. Avoid scorching the milk.
  4. In another bowl, combine the yogurt and cream. Stir until smooth.
  5. Once the sugar has dissolved in the sauce pan, remove from heat and add the dissolved gelatin and the yogurt mixture. Whisk to stir in and dissolve any lumps.
  6. Strain the mixture and pour into individual cups. Chill in the refrigerator for 6 hours or overnight.

Salad:

  1. Mix all ingredients and chill for 4 hours

 

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