Kona Coffee Rub Lamb Sliders

lamb sliders

Serves: 12 sliders
Cooking Time: 1 hour

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


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

4 Tropical Creme Brulee Flavor Creations

1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water

2 single serving packets of Nescafe Tasters Choice Instant Coffee
3 table spoons of The Perfect Puree Of Napa Valley – Passion Fruit Gourmet Concentrate
Half Package of Chaokoh Coconut Milk Powder
1 Package of Land Lakes Cocoa Hot Cocoa Mix

Preheat the oven to 325 degrees F.

Place the cream, vanilla bean and its pulp into a saucepan set over medium-high heat until it comes to a boil. Next remove it from the heat and cover it and let sit for about 15 minutes. After its sit remove the vanilla bean and set it aside for another use.

Next take out medium size bowl and whisk together 1/2 cup sugar and the egg yolks until well blended (it will start to lighten in color once ready). Now take the cream and add a little at a time to the mixture stirring continually. Now divide the mixture into 4 equal parts (in different bowls) and add the flavor components (one to each bowl) listed above. Next pour the liquid into 12 (4-ounce) ramekins (if you have different size ramekins thats ok you will just have fewer creme brulees). Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the pan and refrigerate for at least 2 hours. Now for the fun part… Remove the creme brulee from the refrigerator for at least 15-30 minutes prior to browning the sugar on top.

creme brulee tropical delights

Divide the remaining 1/2 cup vanilla sugar equally among the 12 remekins and spread evenly on top.

Adding sugar to creme brulees

Using a torch, melt the sugar and form a crispy top.

Chocolate Creme Brulee Recipe


Allow the creme brulee to sit for at least 5 minutes before serving.

Passion fruit creme brulee recipe

Enjoy! for additional fun you can put the creme brulee flavors into chinese spoons, add sugar, and then torch them for parties or smaller treats. You can also serve them with a fresh fruit topping. This is one of Private Chef Ryan Covert’s specialties and always a hit for guests and locals alike.

Root Beer Can Chicken

Serves: 4 people

Cooking Time: 3 1/2 Hours

1 (5-6 Pound) Whole Chicken
1 Can Root Beer
1 Gallon Size Heavy Duty Ziplock

1 12 ounce Can Root Beer
½ Small White Sweet Onion, Chopped
½ Cup of Cilantro, (leaves and stems)
10 Cloves of Garlic
4 Tablespoons Ginger, Chopped
2 Tablespoon of Oyster Sauce
2 Teaspoon of Sriracha Hot Chili Sauce
¼ cup Toasted Sesame Seed Oil
½ Cup Hoisin Sauce
½ Cup Aloha Soy Sauce (Low Sodium)
1 ½ Tablespoons of Chinese 5 Spice

Place all marinate ingredients into a blender and blend until smooth. Remove neck and giblets from cavity of chicken and rinse it with cold water to remove any extra blood from the chicken. Place the chicken into a gallon size ziplock bag and add the marinate making sure to reserve 1 cup for basting later during grilling process. Place chicken into a large bowl and put into the refrigerator for two hours, turning the bag over after the first hour has past to insure it’s well marinated. Preheat grill to medium heat only one side of the gill (for indirect grilling). Open a root beer can, dump out half the contents and lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its cavity. Place the chicken on the cool side of the grill, using the legs and beer can as a tripod to support the chicken on the grill and keep it stable. Cover and grill for 1 hour and 30 minutes, basting the chicken every 30 minutes with the remanding marinate. The total cooking time will vary depending on the size of your chicken, and the internal temperature of the grill. A 5 lb chicken will usually take around 1 1/2 hours, or until a meat thermometer inserted into a meaty portion and registers 160°F – 165°F. If you don’t have a meat thermometer, a way to tell if the chicken is done is to poke it deeply with a knife (the thigh is a good place to do this), if the juices run clear, not pink, the chicken is done. Once complete using tongs carefully lift the chicken with a metal spatula under the bottom of the root beer can and place it onto a tray. Let the chicken rest for 10 minutes. Carefully lift the chicken off of the can. If it gets stuck, lay the chicken on its side, and pull out the can with tongs. Complete the meal with your favorite side dishes.

Root Beer Can Chicken Recipe

Easter Sunday Stuffed Chicken Breast

Serves: 4 people
Cooking Time: 40 minutes

4 Skin on Boneless Chicken Breast
4 Tablespoons Premade Pesto
4 Slices Pre-Packed Prosciutto
4 Slices Swiss Cheese
Pinch of Salt & Pepper

Preheat oven to 450°. Season each chicken breast with salt and pepper. Gently peal back the skin being very careful not to rip or tear it, and season underneath with salt and pepper. Next take 1 tablespoon of the premade pesto and smear it on top of each chicken breast (under the skin). Followed with a piece of prosciutto and a slice of Swiss cheese. Once complete, fold the skin back over the ingredients and place each breast onto the non-stick sheet pan. Bake in oven for 25-30 minutes or until cooked. Serve with pasta, salad, or any favorite side dish.

Easter Sunday Stuffed Chicken Breast Recipe

View Other Honolulu Private Chef Ryan’s Coverts Recipes Featured in KTA

Edamame Hummus

Serves: 4-6 people
Cooking Time: 45 minutes

1 Bag, 16 Ounces Frozen Shelled Edamame, Defrosted
4 Ounces Cream Cheese
¼ Cup Tahini Paste
10 Whole Peeled Cloves Garlic
¼ Cup Olive Oil
1 Tablespoon Salt
½ Tablespoon White Pepper

Preheat oven to 350 degrees. Place peeled garlic cloves and olive oil to a small roasting pan and cover with tin foil, roast for 20 min. Once they are soft and golden brown remove the pan from the oven and let contents cool down to room temperature. Pour garlic and oil into a food processor along with cream cheese, tahini paste, salt and pepper. Puree until smooth. Serve with your favorite vegetables, crackers or homemade Pita Chips.

Edamame Hummus Recipe

View Other Hawaii Personal Chef Ryan’s Coverts Recipes Featured in KTA

Berries & Basil Simple Syrup

Serves: 4-6 people
Cooking Time:
20 minutes

4 cups Fresh Seasonal Berries (i.e. Blueberries, Raspberries, Strawberries, or Blackberries)
1 cup White Cane Sugar
5 Large Basil Leaves
1 cup Tap Water

In a sauce pan combined water and sugar on high heat. Bring the contents to boil and simmer until the sugar is dissolved, about 3-5 minutes. Remove from heat and add stir in basil leaves. Set aside and let cool completely. Wash and clean the berries and place them into a glass or bowl. Pour a little basil syrup over berries and serve alone or with lemon sorbet.

Berrys & Basil Simple Syrup Recipe

Ginger Braised Pineapple

Serves: 4-6 people
Cooking Time: 1.5 hours

1 Ripe Fresh Pineapple
1 Vanilla Bean (Or Substitute with 1 Table Spoon Vanilla Extract)
1 Bottle of Sweet Riesling (Or Substitute with Apple Juice)
2 Table Spoons Fresh Ginger (pealed and diced)
½ Cup Brown Sugar
2 Cups Tap Water
¼ Teaspoon Ground Cinnamon

Peal pineapple, remove core and cut into 6-8 rings. Place all ingredients including pineapple into a stockpot. Cover the pot and simmer on medium heat for 1 hour or until pineapple is tender. Remove pineapple rings from the liquid. Best served warm with favorite ice cream, frozen yogurt or sorbet.

Trying to watch your weight? Substitute ice cream with fresh seasonal berries!

Braised Pineapple Recipe

Chilled Cantaloupe Soup

Serves: 4-6 People
Drink Paring: Pinot Grigio
Cooking Time: 30 minutes

1 Whole Cantaloupe
2 Lemons
1 Small Japanese Cucumber
¼ Cup Tap Water (Or Substitute with Milk or Cream)
¼ Teaspoon Salt
¼ Teaspoon Pepper
Mint for Garnish

Peal and cube cantaloupe into small pieces and set aside in a bowl. Zest one lemon and set aside. Now juice both lemons and place into a blender along with the water (or milk/cream for a creamier option). Add a few pieces of cantaloupe to water at a time into the blender and puree until smooth. Peal, de-seed and dice the cucumber into small pieces. Pour the soup into bowl, add cucumber and lemon zest to the soup. Set aside and let chill in the refrigerator. Garnish with mint. Serve as appetizer or light refreshing summer lunch.

Cantaloupe Soup Recipe

Grilled Sweet Chili Chicken Wings

Servers: 4 to 6 people
Cooking Time: 2 Hour

3 pounds Chicken Wings

3 Tablespoons Garlic
3 Tablespoons Ginger
2 Tablespoons Tum Yum Paste (optional)
5-ounce Kikkoman Tempura Sauce
12-ounce bottle of Mae Ploy Sweet Chili Sauce
2 Tablespoons Fish Sauce
1 Bunch Cilantro

Place all marinade ingredients into a blender and blend until smooth. In a large bowl or pan evenly incorporate half of the marinade over the chicken wings and mix well. Reserve the remaining marinade for later. Place the marinated wings back in refrigerator for one hour. For best tasting wings marinate over night. Preheat the grill to medium-high heat. Grilled chicken wings tend to flare up quite a bit on the grill, so it’s a good idea to get a squirt bottle and fill it with water (or glass of water ready) just in case. If you see a flare-up, just squirt it down with a little water so it doesn’t char the wings. A squirt bottle is the favorite tool of many grillers I know! Pick up a cheap one at the supermarket if you don’t have one already, it’s the cheapest and most important tool you can have near the grill for these more fatty meats.

Grill over medium high heat until crisp and lightly charred about 20 minutes. While grilling preheat oven to 400 degrees, Once you achieved a nice grill marks, place wings in a oven safe dish and pour remaining marinade over wings and place in oven to cook for another 20 minutes or until well cooked. Serve with your favorite side dishes such as brown rice or potato salad.

Easy Apple & Mango Crisps

Servers: 12 (6 ounce) individual Crisp or large 13 x 9 x 2 Baking Dish
Cooking Time: 1.5 hours

Filling Ingredients
4 large granny smith apples, medium size dice
2 large ripe mango, medium size dice
1 lemon zest and juiced
1-teaspoon cinnamon
½ teaspoon kosher salt
½ cup white granulated sugar
3 tablespoons Grand Marnier (optional)
1-tablespoon pure vanilla extract
3 tablespoons corn starch
1 pouch (1 lb 1.5 oz) Betty Crocker oatmeal cookie mix
1/2-cup butter, melted
1-tablespoon pure vanilla extract

Preheat oven to 300° degrees. Peel, core and dice the apples and mangoes. In a large bowl place diced apples and Mangos along with the remaining filling ingredients and toss together. Spray bottom and sides of desired baking dish or individual ramekins with cooking spray. Arrange the fruit mixture evenly in the baking dish or ramekins and set aside. To prepare the topping add oatmeal cookie mix, melted butter and vanilla to a medium size bowl and mix together until crumbly. Sprinkle the topping evenly over fruit filling and bake for 30 to 40 minutes or until topping is golden brown. If you notice during the cooking process that the topping is getting to dark, cover with tin foil and place back in the oven. Serve warm or at room temperature with a favorite ice cream. For a lighter approach try serving with low fat frozen yogurt or non-fat Greek yogurt.

Food for thought: Did you know that ½ Teaspoon of Cinnamon equals the same amount of antioxidants in ¼ cup of Blueberries.

Easy Apple Pie