Ca Phe Sua Da (Vietnamese Iced Coffee)

It's been quite a long hiatus, but that doesn't mean I haven't been cooking (well... at least part of the time). I've moved into a house with a big kitchen made some pretty good stuff recently so there will be a lot to post soon. Plus, it's grilling season! Woohoo! Tonight I'm going to attempt to make lobster tails since they were so cheap at Harris Teeter ($5.99 each). Steam, bake, or grill? I haven't decided for sure, but I'm thinking the crab meat that I also got for $7 off will make a nice stuffing. Also, I just got a julienne slicer so I'm hoping to experiment with zucchini and cucumber noodles soon. Maybe I'll make a salad to go with that delicious lobster tail ... mmmm.

For now, I leave you with a simple recipe: Vietnamese Iced Coffee (ca phe sua da). I've tried unsuccessfully to use the drip method, probably because my drip coffee filter isn't very good. Recently, a friend told me he was making cold brew coffee by putting the ground coffee and cold water in a french press overnight to create a concentrate. It takes some planning ahead, but I tried it last week and it was a success! Add about 2 tablespoons some condensed milk (Longevity brand is best) and plenty of ice (crushed, preferably) and you have yourself a highly caffeinated, refreshing drink. Enjoy!

Ingredients:
1 cup of Cafe Du Monde chicory coffee grounds
4 cups of cold water
Longevity brand condensed milk (to taste)
Ice

Directions:
1. In a french press, add 4 cups water to 1 cup coffee grounds and stir. Put lid on but do not push plunger down. Refrigerate for 12-24 hours.
2. Push plunger down as far as it will go to keep the coffee from brewing any further. Pour about 6 oz of coffee over about 2 tablespoons of condensed milk in a cup.
3. Fill cup with ice. You want more ice so that it will help dilute the coffee as it melts. This coffee concentrate is VERY STRONG. Do not attempt to drink it black, you may end up in the hospital! (Just kidding, but seriously ... don't try it.)