Posts Tagged ‘Vermont Life’
As we start of 2015 and reflect on the year past, we took a look at what Vermont Life Digital stories were viewed the most in 2014.
Many of our popular stories came to us via our Vermont Life Pitch Night events, which we held in collaboration with the Vermont Office of the Creative Economy. Over several months, we listened to Vermonters tell their stories in White River Junction, Brattleboro, Springfield, Montpelier and Bellows Falls. We heard from creative entrepreneurs from various sectors, including tech, renewable energy, automotive, the arts, real estate, retail, social services and more. Thanks to these pitch nights,
- Cut of steak of your choosing (I use Hanger or Apron)
- 1 tablespoon olive oil
- 1/2 tablespoon finely ground coffee
- 1/2 tablespoon brown sugar
- 1/2 tablespoon salt
- 1/2 tablespoon fresh ground pepper
- 1/2 tablespoon granulated sugar
- 1/2 tablespoon smoked paprika
- 1/2 tablespoon chili powder, red pepper flakes and/or 1 teaspoon cayenne pepper (choose the spice level and flavor you want)
- Combine all the dry ingredients in a dish and mix together well. I recommend not adding the chili powder or other spicy component until the end and doing it gradually, tasting a tiny bit as you go until you get just enough kick but its not overpowering. At this point you may also want to add a little more brown sugar depending on how sweet you want it.
- Rub the steak with olive oil and then generously apply the dry rub to the steak. Make sure to rub it in deeply. Its best to let it sit for about 2 hours before cooking. I usually put it under the broiler on low until it starts to brown and then turn the broiler up to high to char the outside. Optionally you can also sear the steak on high heat in a pan before placing it under the broiler.
- I like to use natural, single-origin coffees with a lower acidity and either nutty, chocolaty or caramel flavor profiles. A lot of South and Central American coffees work well.