Steak Poke

Servings: 6

Ingredients
4 ouncesNew York steaks
salt
pepper
2 cupsgrape tomatoes (cut in half)
1 red onion (small, sliced thin)
2 clovesgarlic (minced)
2⁄3 cupssoy sauce (regular or low sodium)
2 tablespoonsrice wine vinegar
2 tablespoonsTabasco (optional)
1 bunchcilantro (roughly chopped)

Instructions
Season the steaks on each side with salt and pepper. Grill or pan sear steak on high heat to desired doneness. Allow the steaks to rest for 10 minutes.
Dice the steaks into large chunks or poke size pieces trimming off excess fat. Place into a medium size mixing bowl along with the tomatoes, onion, garlic, soy sauce, rice wine vinegar, Tabasco, if using, and cilantro; toss together.
Serve with steamed rice and a salad of fresh greens for an easy dinner.

Steak-Poke

Edamame Guacamole

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.

Kona Coffee Infused Soba Noodle Salad

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.

soba noodle salad

View Hawaii Private Chef Ryan Covert’s Recipes Featured in KTA

Lemon Roasted Artichokes

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.

artichoke

Kona Coffee Granola

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.

coffee granola

Kona Coffee Rub Lamb Sliders

lamb sliders

Serves: 12 sliders
Cooking Time: 1 hour

Ingredients:
1 pound ground lamb
8 oz pack button mushrooms, stems removed, caps minced
1/3 cup minced onion
2 cloves garlic, minced
2 teaspoons ginger, minced
1 tablespoon oyster sauce
3 tablespoons cilantro, minced
2 teaspoon Sriracha chili sauce
12 pieces small buns or rolls
1 small red onion
2 small tomatoes
2 cups Arugula

Kona Coffee Rub:
½ teaspoon cumin seeds
½ teaspoon coriander seed
½ teaspoon cardamom seed
½ teaspoon fennel seed
½ teaspoon mustard seed
1 tablespoon Fike Farms 100% Kona Coffee-whole beans
½ teaspoon garlic salt
¼ teaspoon ground black pepper

Directions:

In large bowl add the ground lamb, minced mushrooms caps, onions, garlic, ginger, oyster sauce, cilantro, and chili sauce together. Mix the ingredients gently being careful not to overwork the meat. Form the mixture into 12 mini burgers and place them onto a cooking sheet lined with waxed paper or parchment paper.

For the Kona coffee rub place all spices (seeds) into a sautéed pan and toast over medium heat for 1-2 minutes until the seeds start popping around the pan. In a coffee grinder place whole coffee beans along with the toasted spices, garlic salt and pepper and grind into a fine powder. Add the rub generously to each side of the lamb burgers. Place a large nonstick griddle pan over high heat and when the pan is hot add the burgers. Cook 2-3 minutes each side, depending on your desired level of doneness. Meanwhile, cut your buns or rolls in half and your onions and tomatoes into thin slices. Assemble your burgers with the lamb on the bottom followed by the, onion, tomato, and arugula. Enjoy as a crowd-pleasing appetizer for your next party.

How-To YouTube Video

Shrimp Ceviche

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.

Shrimp Ceviche recipe

 

View Hawaii Private Chef Ryan Covert’s Recipes Featured in KTA

 

Quinoa Salad

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.

quinoa salad

View Other Oahu Private Chef Ryan Covert’s Recipes Featured in KTA

Spring Gazpacho

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.

Spring Gazpacho

Turkey Meatball Lollipops

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.

Turkey Appetizers recipe close upTurkey Meatball Lollipops Recipe