Cooking with Schoolcraft: Coffee and chili rubbed chicken

Our friend and culinary instructor Chef Kelli Lewton joins us with Chef Brian Beland at the Schoolcraft Culinary School to show us how to prepare some international cuisine. For more information on that, visit

Coffee & Chili Rub,  yield ½ cup
¼ cup     Ground Coffee, Fresh Ground
¼   cup   Chili Powder
2 Tbsp   Cocoa Powder
1 ½ tsp  Fine ground black pepper
1 tsp      Oregano
½  tsp     Cumin Seed
¼ tsp      Cayenne

Pickling Brine, yield ½ cup
½ cup     Sugar
½ cup     White Wine Vinegar
½ tsp      Black Pepper Corn
1 each   Bay Leaf
1 Sprig   Oregano
½ cup     Assorted peppers, cut into desired style

1.      Brine pickling Brine to a boil
2.      Pour over Vegetables (Cucumbers, Carrots, Onions, Peppers)
3.      Let sit for 4 hours

Roasted Corn Guacamole, yield
2 each                  Avocados, ripe
1+ each                Lime
1 each                  Char Roasted Corn on the Cob
1 Tbsp                  Cilantro, chopped
1 each                  Jalapeño minced
1 each                  Plum Tomato, small diced
1 each                  Garlic Clove, minced
To taste               Salt
2 dashes              Hot Sauce - your own favorite
1.      Prep all vegetables, herbs and seasonings except corn and tomatoes
2.      Combine in a bowl. 
3.      Squeeze lime juice into
4.      Mix until smooth
5.      Fold in Corn removed from the cob and tomatoes
6.      Taste and adjust seasoning