Archive for the ‘Sides’ Category
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
Posted in Appetizers, Entrées, KTA - Published, Recipes, Salads, Sides, Snack | No Comments »
Friday, August 31st, 2012
Serves: 4 people
Cooking Time: 1.15 hours
Ingredients:
4 whole large artichokes
3 lemons
1 pack Italian dressing mix
2 cloves garlic, minced
5 tbsp olive oil
Directions:
Preheat the oven to 425 degrees. Wash the artichoke and then using a serrated knife, cut the artichoke open in half and remove hairs from the choke. Cover a baking sheet with heavy-duty foil and then place the artichokes face-up onto the sheet. Next juice one lemon into a bowl and add the minced garlic, olive oil and Italian dressing mix. Stir together well and then apply the dressing to the top of each artichoke. With the remaining two lemons cut off there top and bottom and then cut each lemon into 4 rings as a garnish for each artichoke. Roast for 55 minutes in the oven. Enjoy hot and finish with a squeeze of the garnish lemon to add a burst of flavor to this appetizer.
Tags: Covert Affairs personal chef services, Hot Appetizer Recipe, Party Food, vegetarian
Posted in Appetizers, Recipes, Sides | No Comments »
Thursday, August 23rd, 2012
Serves: 9 cups
Cooking Time: 1 hour
Ingredients:
1/2 cup light agave nectar
1/3 cup 100% pure maple syrup
1/4 cup light brown sugar
1/2 cup 100% Kona Coffee, ground
3 tablespoon vanilla
1 teaspoon salt
1/3 cup light olive oil
3 cups rolled oats
1 cup slivered almonds, blanched
1 cup walnuts, chopped
1 cup shredded sweet coconut
1 cup ground flax seeds
1 cup raisins
1 cup cranberries
non stick cooking spray
Directions:
Preheat oven to 325 degrees. In a small saucepan simmer the agave nectar, maple syrup, sugar, ground coffee, vanilla, and salt on low heat for 5 minutes and then set aside to cool. In a large bowl add oats, almonds, walnuts, coconut, flax seeds and olive oil. Next pour the agave & coffee syrup into a fine mesh strainer over the oat mixture making sure to strain out the coffee grinds. Toss granola mixture together. Spray a large sheet pan (13 by 18 by 1-inch) with non-stick cooking spray and spread out the granola evenly onto the tray. Bake for 35-45 minutes, stirring every 10 minutes to achieve a golden color. Remove the granola from the oven and let it cool. Finally add raisins and cranberries and store in an airtight container. Enjoy as a snack, in yogurt, or with milk for a new twist on breakfast.
Tags: Breakfast Recipe, Cold Breakfast Recipe, Covert Affairs Personal Chef, granola, Kona Coffee
Posted in Appetizers, Breakfast, Recipes, Sides, Snack | No Comments »
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
Posted in Appetizers, KTA - Published, Recipes, Sides | 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
Posted in Appetizers, Breakfast, KTA - Published, Recipes, Salads, Sides, Snack | No Comments »
Wednesday, May 2nd, 2012
Serves: 4-6 people
Cooking Time: 20 Minutes
Ingredients:
12 medium size vine ripen tomatoes
2 cloves garlic
1 English cucumber, peeled and cut into small dice
I pack (8oz) currant tomatoes, wash, remove tops and quarter
1 large ripe mango, peeled and cut into small dice
¼ 1easpoon fine ground black pepper
1 teaspoon sea salt
2 ½ tablespoons fresh chives, small diced
Directions:
Wash, core and quarter the vine ripen tomatoes. Add the vine ripen tomatoes, garlic, salt and pepper in a blender and blend until smooth. Pour the mixture into a large bowl. Add quartered currant tomatoes, diced cucumbers, diced mangos and minced chives to the pureed tomato mixture and stir until well incorporated. Refrigerate for at least an hour before serving. Enjoy cold with crusty bread or crunchy croutons.
Tags: Cold Soup, Covert Affairs Recipe, Gazpacho Recipe, mango, Tomatoes, vegetarian
Posted in Appetizers, Recipes, Sides, Soup | No Comments »
Thursday, March 22nd, 2012
Makes about 4 ½ cups of sauce
Cooking Time: 5 minutes
Ingredients:
1 10oz Jar Hawaiian Sun Guava Jam
1 cup Hoisin Sauce
2 ½ cups Ketchup
3 tablespoons Chili Sauce
5 large Garlic Cloves
3 tablespoons Kikkoman Tempura Sauce
1 bunch Cilantro, washed
4 tablespoons Chopped Ginger
Directions:
Add all the ingredients into a blender and puree until smooth. Use as an island inspired sauce for your next BBQ. Great with chicken, pork, ribs, beef or lamb chops.
Tags: BBQ, Covert Affairs Recipe, guava, sauce recipe
Posted in Recipes, Sauce, Sides | No Comments »
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
Posted in Entrées, KTA - Published, Recipes, Salads, Sides | No Comments »
Thursday, September 1st, 2011
Serves: 6-8 People
Cooking Time: 45 minutes
Ingredients:
1 (1.25lb) Pack Foster Farm Ground Turkey (93%/7% Lean)
1 Pack Fresh Turkey Italian Sausage Hot & Spicy
1 Small Sweet White Onion, minced
1 ½ Cup Aged Gouda Cheese, grated
2 Eggs
6 Cloves Garlic, minced
10 Basil Leafs, minced
2 Tablespoons Fresh Parsley, minced
1 Tablespoons Italian Seasoning
½ Teaspoon Black Pepper
½ Teaspoon Salt
Serve with – BBQ Sauce or Store Bought Tomato Sauce
Lollipop Sticks (Optional)
Directions:
Preheat the oven to 400° and then start by grabbing a large mixing bowl and adding the ground turkey meat. Now take the Italian sausage out of its casing and combined the meats together. Next add all the rest of the ingredients to the mixing bowl including the onion, garlic, eggs, basil, parsley, cheese, Italian seasoning, pepper and salt and use your hands to blend everything together well. Next take a small muffin tin or baking sheet (if you use a baking sheet make sure you line it with tin foil first) and spray with Pam or any non-stick cooking spray. Now start forming your mixture into meatballs about a golf ball in size and place them into the muffin tin and bake in oven for 20 minutes. Take them out of the oven and let them cool for a minute or two. You can either serve these meatballs as a fantastic pupu with BBQ dipping sauce (on lollipop sticks for fun) or use them in a traditional spaghetti and meatballs entrée with your favorite tomato sauce.
 
Tags: BBQ, Covert Affairs Recipe, Hot Appetizer Recipe, Turkey, Turkey Meatballs Recipe
Posted in Appetizers, Recipes, Sides | 1 Comment »
Monday, August 8th, 2011
Serves: 2-4 People
Cooking Time: 45 minutes
Ingredients:
1 Head of Broccoli, Wash, Cut into smaller pieces about 2 inches
3 Large Carrots, Peeled, Cut into 2 inch pieces
1Large Kabocha Squash, Cleaned, Cubed (leave peel on)
1 White Onion, Cut into 2 inch pieces
4-6 Pieces of Prosciutto
Extra Virgin Olive Oil
Salt & Pepper
Directions:
Preheat the oven to 425° degrees. Get out a large cooking sheet and cover with heavy duty tin foil. Place all the vegetables onto the sheet and season generously with salt & pepper. Next take some extra virgin olive oil and drizzle on top of the vegetables. With your hands mix the vegetables together so the olive oil is distributed throughout them evenly. Next take out the strips of prosciutto and place them on top of the vegetables. Place into the oven and cook for 45 minutes or until the vegetables are cooked to desired level and prosciutto crisps are crispy. Serve as dinner with some brown rice or along with a protein as a side dish. This dish is great for any vegetables you have left over in the refrigerator!
Tags: Covert Affairs Recipe, Healthy Recipe, Hot Side Dish, Oven Roasted, Prosciutto Crisps, Vegetables
Posted in Entrées, Recipes, Sides | 2 Comments »
Thursday, July 14th, 2011
Servers: 4-6 People
Cooking Time: 25 Minutes
Ingredients:
1 Small Seedless Watermelon, Cut off the rind and cut into small 1 inch cubes
1 (5 oz) Package of Arugula
1 (4 oz) Package of Feta Cheese, Crumbled
1 Box of Cherry Tomatoes, Wash and cut in half
1 Small Cucumber, Peeled and Sliced
1 Cup whole fresh mint leaves, julienned
Vinaigrette Ingredients
1/4 cup freshly squeezed orange juice
1 Lemon Zested
1/4 cup or 2 lemons, juiced
1 large Shallots, minced
1 tablespoon Honey
1/2 Cup olive oil
1 Teaspoon kosher salt
1/2 Teaspoon freshly ground Black Pepper
Directions:
In a medium size bowl, zest one lemon and add the juice of both lemons. Next whisk in the orange juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion.
Place the watermelon, cucumber, feta, cherry tomatoes, arugula, and mint in a large bowl or platter and drizzle with enough vinaigrette to coat lightly and toss evenly. Serve immediately for a light lunch or refreshing starter to your meal.
View Other Hawaii Private Chef Ryan’s Coverts Recipes Featured in KTA
Tags: Cold Side Recipe, Covert Affairs Recipe, Feta Cheese, KTA Featured Recipe, Watermelon
Posted in Recipes, Salads, Sides | No Comments »
Thursday, June 9th, 2011
Serves: 12-14 people as a condiment
Cooking Time: 30 minutes
Ingredients:
1-tablespoon olive oil
1 medium size onion, small diced
1 tablespoon minced garlic
¼ teaspoon kosher salt
1 7oz pack Mediterranean apricots, small diced
3 tablespoons minced candy ginger
1 cup orange juice
2 15 oz cans whole cranberry sauce
¼ teaspoon Chinese 5 spice (optional)
½ bunch cilantro, finely chopped
1 orange, zested
Directions:
Place a medium saucepan over medium heat, add olive oil, onions, garlic, kosher salt and cook for 5 minute or until the onions are soft and translucent. Meanwhile, chop the apricots and candy ginger into small pieces and place into the saucepan, add orange juice. Cook the mixture until the juice is adsorbed completely into the mixture (about 5 more minutes). Once the orange juice is cooked down add in Chinese 5 spice and cranberry sauce. Remove from heat, and transfer to a bowl and let cool down. Once the cranberry sauce is cool to the touch, add in chopped cilantro and orange zest. Great for the holiday – serve with Turkey, Chicken, or Lamb.
Image: FreeDigitalPhotos.net
Tags: Cranberry, Cranberry Relish Recipe, Ginger, Holiday Recipe, Relish Recipe, Thanksgiving Recipe, vegetarian
Posted in Holiday, Recipes, Sides | 6 Comments »
Wednesday, March 30th, 2011
Serves: 6-8 people
Cooking Time: 30 minutes
Ingredients:
Slaw
1 bunch watercress, cut into 1-inch pieces
1/2 head red cabbage, sliced thin
1 large carrot, Peel off skin, julienne fine
1 red bell pepper, julienne fine
1 Asian pear, peel off skin, julienne fine
1/2 bunch mint leaves, chopped
1/2 bunch cilantro, chopped
Dressing
1/2 cup rice wine vinegar
2 tablespoon soy sauce
1 tablespoon Honey
3 tablespoon ginger, grated fine
3 cloves garlic, minced
1 lime, juiced
3 tablespoons toasted sesame oil
1/2 cup crunchy peanut butter
1 teaspoon sriracha chili sauce
Directions:
Marinate chicken with 1 cup of sweet chili sauce and bake in the oven at 425 degrees for 15-20 minutes or until done. Remove and chop up into strips and set aside for slaw. In a medium bowl, whisk together and set aside the rice vinegar, sesame oil, peanut butter, soy sauce, ginger, garlic, honey, lime and sriracha.
In a secondary larger bowl, mix the washed and chopped watercress, red cabbage, carrots, red bell peppers, Asian pear, mint, and cilantro. Just before serving add the chicken and toss with the dressing mixture and serve as a light lunch or crispy side dish.
View Other Honolulu Private Chef Ryan Covert’s Recipes Featured in KTA
Tags: Cold Side Recipe, KTA Featured Recipe, Salad recipe, Slaw recipe, watercress
Posted in Recipes, Salads, Sides | 2 Comments »
Monday, March 21st, 2011
Serves: (4 people)
Cooking Time: 24 minutes
Ingredients:
4 Fresh Sweet Corn, husk, Remove hair and wash
2 Pepper from a can of Embasa Chipotle Peppers in Adobo Sauce, Remove seeds from peppers and mince
3 Cloves of Garlic, Minced
2 Table Spoons Cilantro, Chopped
½ Teaspoon of Chili Powder
½ Teaspoon of Cumin
1 Stick of Salted Butter, Room temperature
Pinch of Salt and Black Pepper (to taste)
Heavy Duty Tin Foil
Directions:
Preheat grill. Combined all ingredients excluding the corn into a bowl starting with the butter. The butter should be room temperature so soft to touch and easy to mix (if its not room temp place it into a microwavable safe bowl and heat it for 15-20 seconds). Stir the ingredients together until they are well mixed. Place each piece of corn individually onto a piece of tinfoil. Smear about 1 tablespoon of the firecracker butter onto each side of the corn and then tightly wrap the tinfoil around each piece of corn (like you would a burrito). Reserve the remainder of butter to spread on grilled corn. Place each piece of corn on the grill for 15-20 minutes with the lid down, stopping to turn the corn each 5 minutes to insure each side receives the desired chare. Remove the tin foil and spread on the remaining butter onto cooked corn. Serve with favorite BBQ entrée and surprise your friends with a new twist on a classic American dish this 4th of July.
Tags: Chipotle, Corn Recipe, Covert Affairs Recipe, Side Dish
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Monday, March 14th, 2011
Serves: 4-6 people
Cooking Time:25 minutes
Ingredients:
1 Small Seedless Watermelon, Cut off the rind and cut into small 1 inch cubes
1 (5 oz) Package of Arugula
1 (4 oz) Package of Feta Cheese, Crumbled
1 Box of Cherry Tomatoes, Wash and cut in half
1 Small Cucumber, Peeled and Sliced
1 Cup whole fresh mint leaves, julienned
Vinaigrette Ingredients
1/4 cup freshly squeezed orange juice
1 Lemon Zested
1/4 cup or 2 lemons, juiced
1 large Shallots, minced
1 tablespoon Honey
1/2 Cup olive oil
1 Teaspoon kosher salt
1/2 Teaspoon freshly ground Black Pepper
Directions:
In a medium size bowl, zest one lemon and add the juice of both lemons. Next whisk in the orange juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. Place the watermelon, cucumber, feta, cherry tomatoes, arugula, and mint in a large bowl or platter and drizzle with enough vinaigrette to coat lightly and toss evenly. Serve immediately for a light lunch or refreshing starter to your meal.
Tags: Covert Affairs Recipe, KTA Featured Recipe, Salad recipe, Side Dish, vegetarian, Watermelon
Posted in Holiday, Recipes, Salads, Sides | No Comments »
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