BARBECUE CHICKEN AND STEAK
WITH COFFEE MOPPING SAUCE

4 chicken-leg quarters (about 3 lb), cut into drumsticks and thighs, excess fat removed
Cooking spray
3 (12 oz) trimmed boneless rib-eye steaks, 1-inch thick
FOR THE COFFEE MOPPING SAUCE:
2 Tbsp canola oil
3/4 cup minced sweet onion
1 Tbsp minced garlic
1 Tbsp ground ancho chile powder
2 cups freshly brewed strong black coffee
1/2 cup chili sauce
1/3 cup mild molasses
1/4 cup each cider vinegar, Dijon mustard, and Worcestershire sauce

TO MAKE THE COFFEE MOPPING SAUCE:
Heat oil in a large saucepan over medium-low heat; add onion, garlic, and ancho chile powder. Cook 5 minutes, or until onion is tender.

Add coffee and remaining sauce ingredients; bring to a boil, reduce heat, and simmer 15 minutes, stirring several times, until sauce is thick.

Cool completely. Pour into a 1-quart jar with tight-fitting lid (will keep 3 weeks in refrigerator). Makes 3 cups sauce.

TO BARBECUE THE CHICKEN:
Heat a gas grill to medium or prepare charcoal grill with a medium-hot fire. Lightly coat chicken with cooking spray. Arrange chicken, skin side down, on grill (cover grill if using gas). Sear 3 minutes; rotate each piece slightly so the skin doesn't burn or stick. Continue to sear 3 minutes. Turn pieces over and sear second sides 6 minutes. Continue to 9rill 18 minutes, turning regularly. Start brushing with Coffee Mopping Sauce and continue grilling 5 to 10 minutes, brushing with sauce and turning pieces, or until juices run clear (165[degrees]F on an instant-read thermometer). Transfer to platter; tent loosely with foil.

TO COOK THE STEAK:
Raise heat on gas grill to medium-high (or add more briquettes to charcoal fire if not hot enough). Sear steaks 3 minutes per side, then start brushing with Coffee Mopping Sauce and continue grilling 4 minutes longer for medium-rare, 6 minutes for medium, or 8 minutes for medium-well. Let steaks rest 5 minutes before slicing thin.

Makes 8 servings
Source: Frank P. Melodia; Redbook magazine, September 2006