Two quick Kahlua recipes for National Kahlua Day

Kahlua doesn't always have to be imbibed, so National Kahlua Day is a great day for trying an enticing pork chop dish with that Kahlua Coffee.

Many of you know what Kahlua is: That dark, rich liqueur used to make White and Black Russians and Mudslide drinks (or if you like your Irish Coffee a little less Irish and a lot more Mexican). But did you know that quite a few people have used it to put a little of that rich coffee flavor in their dishes? And on National Kahlua Day -- February 27 -- there could be no better celebration of the day than by cooking a Kahlua-enhanced dish.

Kahlua is a rum-based liqueur made from coffee beans, sugar cane, and vanilla. According to Foodimentary, it takes seven years to create the contents that goes into each bottle of Kahlua. The beverage was first produced in Veracruz, Mexico, by Pedro Domeca in 1936 (from a recipe created by chemist Montalvo Lara, according to the Kahlua website) and was given its name, which means "House" or "Heart of the Acolhua people." The word is derived from the Nahuatl language which was spoken in the Veracruz area prior to the Spanish Conquest.

But even though the liqueur was created as a beverage, there no reason it can't be used like cooking wine and sherry and a few enterprising souls have produced a few recipes using Kahlua for flavor.

So, to celebrate National Kahlua Day (or simply to try something new), here's a quick and easy pork chop recipe to explore.

Kahlua Pork Chops
(via Food.com)

Ingredients:

2 Tsp Olive Oil
6 Pork Chops
2 Tsp Brown Sugar
1 Tsp Worcestershire Sauce
1/2 cup Kahlua
1/3 cup Pineapple Juice
1 cup Pineapple (chunks)
1/4 cup Pecans (chopped)

Directions:

Place pork chops in pan with heated olive oil and brown.

Mix all liquid ingredients in a bowl, then add to cooking pork chops.

Add pineapple and pecans. Cook for about 20 minutes until sauce thickens somewhat (or to preference).

(Note those whose religious observances might forbid the drinking of alcohol: There is a common concept prevalent that alcohol used in food preparation is burned off when cooked. This is true but only partially so. In truth, according to Chow.com, even though alcohol has a lower boiling temperature than water and will burn off, not all alcohol is eliminated simply by applying heat. They cite a 2003 study by the USDA’s Nutrient Data Laboratory that showed that the amount of alcohol retained in a cooked dish depends on the method by which it is cooked. Baking seems to release for alcohol, leaving about 5 percent on average. Other methods of cooking give the alcohol retention a range up to 85 percent. With Kahlua Pork Chops, since alcohol is part of a boiling mixture, the content can be as high as 85 percent of its original content level.)

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So fix some mashed potatoes with chives and a leafy salad to go with your Kahlua Pork Chops. Then, to top off the celebration, make yourself a Kahlua Coffee. Here's how:

Kahlua Coffee
(from Mexperience.com)

1 cup Coffee
Creamer or Milk (to taste)
Kahlua (to taste)

Note: If you're one who normally takes sugar in their coffee, it might not be necessary with Kahlua, since the liqueur is sweet. Try the drink, then if you think it requires more sweetener, add sugar to taste. Suggestion: Prepare ahead of dinner and allow drink to cool. Serve over ice.

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Have a great National Kahlua Day...

(photo credit: GFDL, Creative Commons)

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