Cedar Plank Grilled Sweet Chili Salmon

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

Ingredients
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)

Instructions
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

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.

Corn Beef, Cabbage & Potato Quiche

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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

Kona Coffee Panna Cotta with Coffee Blueberry Sauce

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!

kona coffe panacotta

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

Moroccan Chicken

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.

moroccan chicken

 

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

Easy Upside Down Pineapple Cake

Serves: 8-12 people
Cooking Time: 1 Hour

Ingredients:
1 10oz Jar Hawaiian Sun Pineapple Jam
1 Stick of Butter 4oz
½ Cup Brown Sugar
2 cans Pineapple rings (12 slices)
1 Box Yellow Cake Mix
1 Teaspoon Chinese 5 Spice
Cooking Spray

Directions:
Melt the stick of butter with the pineapple jam in a saucepot over medium heat and let simmer until they are well incorporated. Spray a 13×9 inch baking pan with cooking spray, Arrange pineapple slices (4 rows of 3) on bottom of baking dish. Next pour the pineapple jam and butter mixture over sliced pineapple and then sprinkle with brown sugar. Meanwhile, make the cake batter accordingly to box directions and add a touch of 5 Spice. Once mixed together pour the cake batter evenly over pineapples and then bake as directed on the box (or until done).

Pineapple upside down cake recipe