Furikake Crusted Tofu


Servings: 6 Servings
Cooking Time: 30 minutes

42 ouncestofu (firm)
1 tablespoonwasabi paste
1⁄4 cupall-purpose flour
3 eggs
8 Diamond Bakery Furikake Crackers
1⁄2 cuppanko
4 tablespoonsnori komi furikake rice seasoning
1 teaspoonnanami togarashi (Japanese 7 spice assorted chili pepper)
1 cupcanola oil

Cut the tofu into a total of 12 equal pieces.

Drain the tofu on paper towels to absorb moisture. Coat the tofu with wasabi paste, salt & pepper to taste. Next begin preparing stations to crust the tofu by placing the flour into a bowl. Place eggs into a separate bowl and blend together well. Then, place furikake crackers into a food processor and pulse into fine crumbs, or coating consistency. Combine the crackers crumbs, panko, nori komi furikake and nanami togarashi into a large bowl and stir together.

To coat the tofu, roll it into the flour, then into the egg wash. Lastly, coat tofu slices well with crumb mixture on each side for the crust. Heat canola oil in a frying pan on medium high heat and pan fry tofu for 2 to 3 minutes on each side, until golden brown.

How-To YouTube Video

Easy Tzatziki Dip


Servings: 5 Cups
Cooking Time: 10 minutes

3 cupsnon-fat plain Greek yogurt
2 cupsJapanese cucmber (washed, peeled, small diced)
2 clovesgarlic (minced)
1⁄3 cupfresh dill (finely chopped)
1 lemon (zest & juice)
1 1⁄10 ouncepacket ranch dressing mix

In a medium mixing bowl, combine yogurt, cucumbers, garlic, dill, lemon zest and juice and the packet of ranch dressing mix. Stir until well combined.

Transfer to serving bowl and surround with assorted fresh vegetables, pita chips or your favorite crackers.

Tzatziki Dip also makes a great sauce for grilled fish or chicken.

Balsamic Spring Lamb


Servings: 7 Servings
Cooking Time: 6 hours

1 cupbalsamic vinegar
1⁄2 cuplow sodium soy sauce
1 ouncepacket ranch dressing mix
1⁄2 cupolive oil
2 teaspoonsred pepper (crushed)
1 tablespoongarlic (minced)
1 tablespoondried oregano
3 tablespoonsDijon mustard
1 small red onion (small diced)
2 teaspoonssalt
2 teaspoonspepper
4 1⁄2 poundsboneless leg of lamb

Prepare marinade by placing balsamic vinegar, soy sauce, ranch dressing mix, olive oil, red pepper, garlic, oregano, dijon mustard, red onion, salt and pepper into a large bowl and mix together well. Remove the netting around the lamb and set aside (do not discard). Unroll the lamb and lay it fl at in the marinade. Let lamb marinate in the refrigerator for at least 4 hours.

Once marinated, preheat oven to 325 degrees. Take lamb out of the marinade (reserve marinade) and roll back into roast shape and reapply the netting to help it keep its shape while baking. Place lamb onto a baking dish and pour reserved marinade over lamb. Bake in the oven for 2 to 2½ hours or until desired doneness.

The perfect entree for your Easter celebration.

How-To YouTube Video

Kona Coffee Panna Cotta

Servings: 10
Cooking Time: 3 hours, 30 minutes

Panna Cotta is an Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set. This recipe is accompanied with a Coffee Blueberry Sauce which makes for an exceptional and elegant finish to your meal. An ideal dessert for any coffee lover!

1 cupheavy cream
1⁄3 cup100% Kona Coffee (ground)
2 tablespoons100% Kona Coffee (ground)
1⁄3 cupsugar
2 tablespoonssugar
1 tablespoonvanilla extract
1 envelope unflavored gelatin (2¼ teaspoons)
1 cupnon-fat Greek yogurt
1 cupunsweetened coconut milk
1 tablespoonGrand Marnier (orange liqueur)
10 piecesfoil baking cups
1⁄2 cupsugar
1 cinnamon stick
1 packagefrozen blueberries (16 oz.)
1 tablespooncornstarch

In a small saucepan, add the cream, 1/3 cup of 100% Kona Coffee, 1/3 cup plus 2 tablespoons sugar and vanilla extract and simmer for 5 minutes. In a small bowl add 2 tablespoons cold water then sprinkle in the gelatin. Let the mixture sit until the gelatin has absorbed the water, about 2 to 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 refrigerator for at least 3 hours. Once the mixture has set it will be firm to touch.
Meanwhile, in a small saucepan simmer 1 cup water, ½ cup sugar, 2 tablespoons 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. Then add the cornstarch and 1 teaspoon water and mix well to thicken sauce.
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!

How-To YouTube Video

Steak Poke

Servings: 6

4 ouncesNew York steaks
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)

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.


Grilled Sesame Cauliflower

Servings: 6
Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes

1 large head of cauliflower (cut into large florets)
4 tablespoonsfish sauce
6 tablespoonssesame oil
3 limes (juiced)
2 tablespoonsSambal Oelek chili paste or hot sauce
1⁄2 cupgreen onions (finely sliced)
1 tablespoonblack sesame seeds (toasted)

Wash and remove leaves from the cauliflower and cut into florets. Make sure the florets are large enough so they won’t fall through the grill racks.
For the marinade, place the fish sauce, sesame oil, lime juice and Sambal Oelek chili paste into a small bowl and mix well. In a large bowl, place cauliflower with half of the marinade and toss until evenly coated.
Preheat your gas grill on medium-high. While the grill is preheating allow the cauliflower to marinade for ten minutes. Grill cauliflower until tender and charred, 8 to 10 minutes per side. Once grilled place back into the bowl and pour in the remaining marinade.
Next add green onions, sesame seeds and toss to evenly coat. Serve this zesty healthy side with your favorite main dish.
Suggested Beverage Pairing: Kendall-Jackson Avant Chardonnay

How-To YouTube Video

Pineapple Baked Brie

Servings: 12
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

17 1⁄2 ouncesbrie cheese
1 cupsweet chili sauce
2 cupsfresh pineapple (diced small)
1⁄3 cupred onion (diced small)
1⁄2 cupwasabi almonds (roughly chopped)
1⁄3 cupcilantro (roughly chopped for garnish)

Preheat oven to 425°F.
Unwrap and discard the paper from the brie. Place the wheel of brie into a baking dish. Pour the sweet chili sauce over the brie, then add the pineapple and red onions.
Place the baking dish into the oven for 15 to 20 minutes or until the cheese is soft and starts to lose its shape. Take out of the oven and allow to cool for 5 minutes.
To finish, top the baked brie with an even sprinkling of the almonds and cilantro. Serve with your favorite crackers or French bread crostini.


Kimchi Turkey Patties

Servings: 6 Servings
Prep Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes

2 cupsEnglish or Japanese cucumbers
1 cupgrape tomatoes (cut in half)
2 tablespoonssesame oil
2 tablespoonsfish sauce
2 tablespoonsrice vinegar
1 1⁄2 cupcilantro (roughly chopped, divided)
16 ouncesground turkey (lean)
1 tablespoongarlic (minced)
1 tablespoonginger (minced)
1⁄2 cupred onion (small, diced)
1⁄2 cupprepared kimchi (squeeze out extra water, small diced)
2 tablespoonskimchi base
1 egg
1 cuppanko
1 tablespoonSraracha (optional)
cooking spray
Srarcha mayo

For the patties, place the turkey, garlic, ginger, red onion, half of cilantro, kimchi, kimchi base, egg, panko and Sriracha (optional) into a large bowl and mix well. Form into 6 patties and place onto a baking sheet prepped with non-stick spray.
Preheat grill to high heat.
To make cucumber and tomato relish, slice cucumbers thinly into a small bowl and mix well with grape tomatoes, sesame oil, fish sauce, vinegar and the remaining cilantro.
Grill patties 4 to 5 minutes per side or until cooked through.
To assemble, add desired amount of Sriracha mayo on top of each patty and top with the relish. Enjoy these delicious turkey patties with a salad for a healthy meal.
Suggested Beverage Pairing: Kona Brewing Company Beer Wailua Wheat

How-To YouTube Video

Cedar Plank Grilled Sweet Chili Salmon

Servings: 6 people
Prep Time: 15 minutes
Cooking Time: 15 minutes

1 large cedar grilling plank (14 inches or 2 smaller ones, optional)
6 pieces fresh or frozen salmon fillets (4 to 5 oz. each, skinless & boneless)
1 cup sweet chili sauce
3 tablespoons tempura sauce
1⁄2 cup cilantro (chopped)
3 cloves garlic (minced)
1 tablespoon fresh ginger (minced)
3 lemons (cut into thin rounds, 1/4 inch thick)

If using, prepare the cedar plank by fully submerging it in water for at least 2 hours.
Place salmon filets into a shallow pan.
Mix the sweet chili sauce, tempura sauce, cilantro, garlic, and ginger together into a bowl. Pour the mixture over the salmon and marinate in the refrigerator for one hour.
Remove cedar plank from water and arrange lemon slices to cover the top of the plank. Once complete place salmon on top and pour the extra marinate. Preheat the gas grill to medium high heat. Place planks onto the grill for 12 to 15 minutes until salmon is cooked.
If not using cedar planks, grill the salmon on each side for 3 to 4 minutes or roast in the oven at 425 degrees for 12 to 15 minutes.
Serve on the plank with your favorite side dishes for a summer BBQ.
Suggested Beverage Pairing: Cupcake Sauvignon Blanc

How-To YouTube Video

Corn Beef, Cabbage & Potato Quiche

Serves: 4-6 People
Cooking Time: 1 Hour

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

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.

Corn Beef, Cabbage & Potato Quiche

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