Archive for the ‘KTA – Published’ Category
Sunday, March 17th, 2013
Serves: 4-6 People
Cooking Time: 1 Hour
Ingredients:
1 frozen deep-dish pie crust (9 inch), unbaked
1 cup cooked corn beef, fat removed, small diced
1 cup shredded hash brown (Simply Potato Brand)
1 tablespoon olive oil
2 cloves garlic, minced
1 small onion, small diced
2 cups cabbage, small diced
1 cups loosely packed Swiss cheese, shredded
1 tablespoons Dijon Mustard
¼ teaspoon salt
¼ teaspoon black pepper
6 eggs
½ cup half & half
2 tablespoons fresh chives, chopped
Directions:
Preheat oven to 375 degrees. Place a medium size skillet over high heat add oil, garlic, onions and cabbage cook about 5 minutes until tender, remove from heat and let cool. In a medium size-mixing bowl add corn beef, hash browns, Swiss cheese, Dijon, cooled cooked cabbage mixture, salt & pepper. Mix together well and spread out evenly on the bottom of the piecrust
In medium bowl add eggs, half & half and chives whisk until well blended. Pour over corn beef mixture Place on baking sheet and bake for 40 to 45 minutes or until center is set and top is golden brown. Let stand 10 minutes before cutting to serve.
View Hawaii Private Chef Ryan Covert’s Recipes Featured in KTA
Tags: Recipe with Eggs, St. Patrick's Day Recipe, Top Chef Holiday Recipe
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Sunday, March 17th, 2013
Serves: 4-6 People
Cooking Time: 20 Minutes
Ingredients:
1 ½ cup frozen shelled edamame, thawed
3 ripe avocado, peeled, pitted and small diced
1/2 cup chopped cilantro
1 teaspoon garlic, minced
1 teaspoon ginger, minced
2 teaspoons Tabasco
Juice of 1 lime
Salt and freshly ground black pepper, to taste
Directions:
Put edamame, garlic, ginger, Tabasco and lime juice in the food processor and pulse until finely chopped but not smooth. You want some texture in the edamame. Transfer edamame mixture to a medium size mixing bowl and diced avocados, cilantro and season with salt and pepper, mix well to incorporate all the ingredients together. Transfer edamame guacamole into a serving bowl. Serve with your favorite tortilla chips or vegetables.
Tags: Avocado, cold appetizer, Cold Snack, Edamame Recipe, Small Bite, St. Patrick's Day Recipe, vegetarian
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Saturday, January 12th, 2013
Serves: 4-6 People
Cooking Time: 45 minutes
Ingredients:
Sesame Vinaigrette Ingredients
1/3 cup Kikkoman memmi noodle soup base
1/3 cup rice wine vinegar
1/4 cup vegetable oil
3 tablespoons toasted sesame seed oil
1 teaspoon Tabasco
2 teaspoon ginger, grated
2 teaspoon garlic, grated
Soba Noodle Salad
12 cups Kona Sun 100% Kona Coffee, strong brewed
1 pack 8 ounces buckwheat soba
1 tablespoon salt
2 cups Napa cabbage, finely shredded
1 cup red cabbage, finely shredded
1 cup diakon, julienne cut
1 cup carrots, julienne cut
1 cup celery, thinly sliced on the bias
2 cups bean sprouts
1 cup cilantro, chopped
3 scallions, thinly sliced
Directions:
In a large pot bring brewed coffee and salt to a boil. Add soba noodles and cook for 5-6 minutes, stirring occasionally. Once noodles are al dente remove from heat and drain. Next run noodles under cold water to cool them down quickly and make sure to drain well.
To make the vinaigrette whisk all ingredients together in a large bowl and add the vegetables, soba noodles, cilantro and scallions. Toss the ingredients together and serve cold.
View Hawaii Private Chef Ryan Covert’s Recipes Featured in KTA
Tags: Kona Coffee, KTA Featured Recipe, soba noodles, vegetarian
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Thursday, December 20th, 2012
Serves: 10 People
Cooking Time: 3.5 Hours
Ingredients:
Panna Cotta
1 cup heavy cream
1/3 cup ground Wailele Estates, 100% Kona Coffee
1/3 cup plus 2 tablespoons sugar
1 tablespoon vanilla extract
1 cup non-fat Greek yogurt
1 cup unsweetened coconut milk
1 tablespoons Grand Marnier (orange liqueur)
1 envelope unflavored gelatin (2 1/4 teaspoons)
2 tablespoons cold water
10 piece Reynolds foil backing cups
Coffee Blueberry Sauce
1 cup water
½ cup sugar
2 tablespoons ground Wailele Estates, 100% Kona Coffee
1 cinnamon stick
16 oz pack frozen blueberries
Directions:
In a small saucepan, add the cream, ground coffee, sugar, vanilla and simmer for 5 minutes. In a small bowl add the cold water then sprinkle in the gelatin. Let the mixture rest until all the gelatin has absorbed the water, about 2-3 minutes. Once the gelatin has set, add it to the coffee cream mixture and stir until gelatin has completely dissolved. With a fine mesh strainer pour coffee cream mixture into a medium bowl, straining out the coffee grinds. Whisk in the yogurt, coconut milk and Grand Marnier until smooth. Line a muffin pan with foil cups and equally pour the mixture into 10 muffin tins and place them into the refrigerate for at least 3 hours. Once the mixture has set it will be firm to touch.
Meanwhile, in a small saucepan simmer the water, sugar, coffee and cinnamon stick on low heat until the mixture has reduced its size by 50%, about 20 minutes. With the fine mesh strainer pour coffee syrup into another small saucepan, making sure to strain out all the coffee grinds and cinnamon stick. Next add the blueberries and simmer the contents for another 10 minutes. Set aside to cool.
To assemble the dessert peel off the foil baking cup gently from the panna cotta and place it onto a plate. Next add a few spoonfuls of blueberry sauce and enjoy!
View Hawaii Private Chef Ryan Covert’s Recipes Featured in KTA
Tags: Berries, Cold Dessert recipe, Dessert with Fruit Recipe, Kona Coffee, KTA Featured Recipe
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Saturday, November 10th, 2012
Serves: 6-8 People
Cooking Time: 45 minutes
Ingredients:
8 pieces whole legs, legs and thigh
1 small white onion, small dice
1 jalapeño, finely chopped
5 bay leaves
1 pound package of carrots, pealed and cut into 1 inch pieces
5 celery stocks, cut into 1 inch pieces
8 ounce package of fresh okra, remove stems and cut into half
6 ounce package of dried Mediterranean apricots
1 cup of Greek olives, remove pit
½ cup of died raisins
Sauce Ingredients
2 14.5 ounce cans of tomato sauce
1 14.5 ounce can of chicken broth
1 ½ tablespoons cumin
1 ½ Turmeric
11/2 smoked paprika
1 tablespoon dried minced lemon peel
8 large cloves of garlic, minced
1 teaspoon ground cinnamon
2 tablespoon better than bouillon chicken base
2 teaspoons salt
½ teaspoon black pepper
Directions:
Preheat the oven to 400 degrees. Remove skin and excess fat from the chicken, and season on both sides with salt and pepper. Place the chicken into a large baking pan. Add all the rest of the ingredients on top of the chicken. In a separate bowl mix all the sauce ingredients together and stir well. Finally pour the sauce over the chicken and vegetables, cover with tin foil and place into the oven. Roast for 1:15 hour and serve with your favorite starch.
Tags: Chicken Recipe, Covert Affairs Recipe, Mediterranean Food
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Thursday, May 24th, 2012
Serves: 4-6 people
Total Preparation Time: 1:30 hours
Ingredients:
2 lb small shrimp, 61/70 count per pound, peeled and deveined
3 freshly squeezed lime, juiced
½ small red onion, finely diced
2 medium tomatoes, cored, small diced
1 jalapeno stemmed, seeded, finely chopped
1 bunch cilantro, finely chopped
1 ½ teaspoon salt
2 tablespoons Soy sauce
2 cloves garlic
½ teaspoon freshly ground black pepper
1 avocado, peeled, pitted, small diced
I bag tortilla chips
Directions:
In a large pot, bring 1 quart of salted water to a boil. Add the shrimp and blanch for 30 seconds to 1 minute, depending on size of shrimp. Drain the shrimp and place into a bowl of ice water to stop the cooking for 1 minute. Drain the shrimp from the ice bath and place the blanched shrimp in a glass bowl. Mix in the lime juice, red onion, tomatoes, jalapeno, cilantro, salt and pepper, mix well. Add the avocado in last and gently fold in. Cover and refrigerate for about 1 hour. Serve with your favorite tortilla chips for delicious light appetizers.
View Hawaii Private Chef Ryan Covert’s Recipes Featured in KTA
Tags: cold appetizer, Cold Side Recipe, KTA Featured Recipe, mexican recipe, Seafood Recipe, shrimp ceviche recipe
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Sunday, May 13th, 2012
Makes: 12 Crepes
Total Preparation Time: 30 Minutes
Ingredients:
2 large eggs
1 cup all-purpose flour
1 ¼ cup milk
1/4 teaspoon salt
2 tablespoons butter, melted
1 teaspoon Cinnamon
1 teaspoon Vanilla
Cooking Spray
Filling
1 (13oz) Jar Nutella, chocolate hazelnut spread
1 quart Strawberries, Sliced
2 pints Blueberries
Directions
Directions:
For the batter place all ingredients in a blender and mix for 30 second until smooth, and set aside. For the filling slice the strawberries and combine the blueberries in a bowl and set aside. Heat a 9-inch non-stick pan on medium heat, coat lightly with cooking spray. Ladle a small amount (1/4 Cup or 2 ounces) of the batter onto the pan and then immediately tilt and swirl so the bottom is coated evenly with a thin layer of batter. Cook the crepe for about one minute, until the bottom is light brown. Loosen with a spatula, turn and cook the other for another minute. Stack finished crepes on a plate, Continue until all batter is gone. To assemble the crepes, spread about 1 tablespoon of Nutella on the crepe, add about 1/3 cup of fruit mixture, roll up like a burrito and serve.
View Other Oahu Private Chef Ryan Covert’s Recipes Featured in KTA
Tags: berr, Cold Breakfast Recipe, Covert Affairs Recipe, Holiday Recipe, Hot Breakfast Recipe, Strawberries
Posted in Breakfast, Holiday, KTA - Published, Recipes | No Comments »
Friday, May 4th, 2012
Serves: 4-6 people as a side dish or light lunch
Cooking Time: 30 Minutes
Ingredients:
2 cup quinoa
4 cups water
1 avocado – peeled, pitted and diced
1 cup cherry tomatoes, quartered
1 red pepper roasted, diced
1/2 cup red onion, diced
1/2 cup cilantro
1 clove garlic, minced
1 large lime juiced
1 Tablespoon Coconut Oil
1 Tablespoon Chili Garlic Sauce
Salt and pepper to taste
Directions:
Rinse the quinoa thoroughly before cooking to remove the bitter coating on the grains. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer for about 15 to 20 minutes until the quinoa is tender and the water has been absorbed. Once cooked let the quinoa cold down in the refrigerate. Once the quinoa has chilled, gently stir in the tomatoes, roasted pepper, onion, cilantro and garlic. Season with lime juice, coconut oil, salt, and pepper and mix together. Enjoy with your favorite poultry or as a light lunch.
View Other Oahu Private Chef Ryan Covert’s Recipes Featured in KTA
Tags: Cold Side Recipe, grains, KTA Featured Recipe, quinoa, Salad recipe, vegetarian
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Sunday, April 8th, 2012
Serves: 6-8 people
Cooking Time: 1:20
Ingredients:
1 pack English muffin (6 whole muffins)
6 ounces ham, thinly sliced
15 shiitake mushrooms, stemmed, caps sliced
1 onion, diced
2 tablespoons butter
4 ounces goat cheese, crumbled (about 1 1/2 cups)
4 ounces Swiss cheese, grated (about 1 1/2 cups)
4 ounces Parmesan cheese, grated (about 1 1/2 cups)
1/4 cup chopped Basil
18 large eggs
2 1/2 cups whole milk
1 tablespoon Dijon mustard
1 teaspoon salt
cooking spray
Directions:
Preheat oven to 350°F. Melt butter in large nonstick skillet over medium-high heat. Add onions and mushrooms and sauté about 8 minutes until tender. Season to taste with salt and pepper. Let the mushroom and onions cool. Spray a 13x9x2-inch glass baking dish with cooking spray. Cut the English muffins in half, Line the bottom of the baking dish with 1 layer of bread (6 halves), Arrange half of ham evenly over bread. Sprinkle half of the goat cheese, Swiss cheese, parmesan cheese, basil, and mushrooms on top of the ham. Next add a second layer of English muffins. Layer remaining ham, goat cheese, Swiss cheese, parmesan cheese, basil, mushrooms and onions on top of bread. Whisk eggs, milk, mustard, and salt in bowl and a pinch of pepper. Pour egg mixture over bread and press down on the bread with a spatula allowing the bread to soak up egg mixture.
Bake about 1 hour until center is set and golden brown. Remove from oven and cut into squares to serve.
View Oahu Personal Chef Ryan Covert’s Recipes Featured in KTA
Tags: Brunch, Covert Affairs Recipe, Easter Recipe, Holiday Recipe, Recipe with Eggs
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Wednesday, January 18th, 2012
Serves: 6-8 People
Cooking Time: 45 minutes
Ingredients:
2.5 lb Ground Beef
1 Medium Sweet White Onion, Diced
6 Large Cloves of Garlic, Minced
7 Shitake Mushrooms
2 Packs 3.5oz Bunapi Mushrooms
2 Cans Campbell’s Golden Mushroom Soup
½ Teaspoon Black Pepper
1 ½ Teaspoons Salt
2 Teaspoons Better Than Bouillon Beef Base
2 Tablespoons Fresh Ginger
Topping Ingredients:
1 Small Size Kabocha, Peel & Dice
7 Small Russet Potatoes, Peel & Dice
½ Stick Butter
½ Teaspoon Salt & Pepper
5oz Bag of Sargento Artisan Parmesan Cheese, Pre Shredded
Directions:
Preheat the oven to 450°. First you must wash, peel and dice both the russet potatoes and kabocha squash, place them into a pot with a touch of salt, cover with a lid, and bring to a boil and cook until tender. Drawn the water out and then add the butter, salt & pepper and mash together well. Set the potatoes aside. Next take the meat and place it into a pot on the stove on medium to high heat. Cook the meat until its brown and then remove from the heat and pour out excess grease. Then add the onion, mushrooms, garlic, ginger, beef base, salt and pepper and mix together. Next add the Campbell’s soup along with ½ a can of water, stir the ingredients well. Finally take a 13” x 9” Pyrex dish and pour the meat mixture inside on the bottom. Then grab your mashed potatoes and smear evenly on top of the meat mixture. Top with shredded Parmesan cheese and then bake in the oven for 20 minutes, until golden brown.
View Other Oahu Private Chef Ryan Covert’s Recipes Featured in KTA
Tags: Covert Affairs Recipe, Holiday Recipe, Hot Entree Recipe, Kabocha Squash Recipe, KTA Featured Recipe, Shepherd's Pie Recipe
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Saturday, November 12th, 2011
Serves: Serves 6-8 People
Cooking Time: 25 Minutes
Ingredients:
10 oz Box of Near East Original Couscous
6 oz Bag Apricots, Chopped
½ Cup of Dried Cranberries
2 Cups of Watercress, Cropped
½ Cup Sliced Almonds, Toasted
Salt and Pepper to taste
Directions:
Follow couscous instructions on the side of the box. Meanwhile preheat oven to 350° and take out a cooking sheet. Place almonds onto cooking sheet and place into oven for 5 minutes or until lightly toasted. Once couscous is cooked and cooled down to room temperature add apricots, cranberries, watercress and toasted almonds. Season with salt and pepper to taste and toss ingredients together. Enjoy as a side dish or light lunch.
View Other Hawaii Private Chef Ryan’s Coverts Recipes Featured in KTA
Tags: Berries, Cold Side Recipe, Covert Affairs Recipe, Healthy Recipe, KTA Featured Recipe, Salad recipe
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Sunday, November 6th, 2011
Serves: 6-8 people
Cooking Time: 1 hour
Ingredients:
4 (8oz) Pork Chops
1 Cup Apple Juice
4 oz Unsweetened Apple Sauce
2 Tablespoon White Miso Paste
1 Garlic Clove, Minced
1 Teaspoon fresh grated ginger
4 Tablespoon unsalted Butter
Directions:
Preheat your grill and season pork chops with salt & pepper on both sides. Meanwhile take a small stockpot and place on burner with high heat. Add the garlic, ginger, apple sauce, apple juice, and miso and bring ingredients to a boil. Now reduce heat and add cold butter continuing to stir ingredients until the butter is dissolved. Place pork chops on the grill turning them one time (about 5 minutes per side depending on thickness of pork chop). Cook until desired doneness and spoon over a generous helping of apple miso sauce to each chop. Serve with favorite side dish or steamed brown rice.
View Other Hawaii Personal Chef Ryan Covert’s Recipes Featured in KTA
Tags: Apple Miso Sauce, Hot Entree Recipe, KTA Featured Recipe, Pork Recipe, Private Chef Tips
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Sunday, October 30th, 2011
Serves: Makes 8-10 (4-inch) Pancakes
Cooking Time: 25 Minutes
Pancake Ingredients
20 oz Box of Bisquick original pancake mix, 2 Cups
1 Cup of Quaker Oats
1 Cup of 2% Milk (or for lactose intolerant use Almond Milk)
1 Can 100% Pure Pumpkin, 1 cup
2 Egg
1½ Tablespoons of Vanilla Extract
1 Teaspoon of Pumpkin Pie Spice
3 Tablespoons of Brown Sugar
Pam Original nonstick spray
Maple Syrup Ingredients:
1 ½ cups of Maple Syrup
1 Orange, Zested
1 Teaspoon Vanilla Extract
Directions:
Preheat a sauté pan over medium heat. Meanwhile in a large bowl combined all the pancake ingredients and stir together well by hand or with a hand blender. Once the pan is hot spray it with the Pam and spoon about one 1/3 cup of pancake mixture onto the pan. Repeat until all the batter is used and you have 8-10 golden brown pancakes. Next take your favorite maple syrup and put it into a measuring cup and add the orange zest and vanilla extract. Place the measuring cup into the microwave and heat for 30 seconds or until hot. Serve pancakes with hot syrup for a Halloween or festive fall brunch.
Tags: Halloween Recipe, Hot Breakfast Recipe, KTA Featured Recipe, Pancake Recipe, Pumpkin
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Sunday, August 28th, 2011
Serves: 6-8 People
Preparation Time: 30 minutes
Freezing Time: 4-6 Hours
Ingredients:
1 Oreo Pie Crust
8 oz Kraft Cool Whip
2 Cups of FAGE Non-Fat Greek Yogurt
1 Teaspoon of Peppermint Oil
2 (1.4 oz) York Peppermint Patties
15 Peppermint Mints
Directions:
Let the cool whip defrost to room temperature and then put it into a large mixing bowl along with the Greek yogurt and peppermint oil. Next take a food processor and pulverize all the peppermints. Put half of the peppermints to the side for the pie topping and add the rest to the mixture. Now break up the York patties into small pieces. Set half aside for the topping and mix the rest into the bowl with the other ingredients. Pour the mixture into the Oreo Pie crust and top it with the remainder of the York Patties and Peppermints. Place into freezer overnight and enjoy for a holiday dessert.
View Other Oahu Private Chef Ryan Covert’s Recipes Featured in KTA
Tags: Cold Dessert recipe, cool whip, Greek Yogurt, Holiday Recipe, KTA Featured Recipe, Peppermint Recipe
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