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

 

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

Mother’s Day Crepes

Makes: 12 Crepes
Total Preparation Time: 30 Minutes

Ingredients:
2 large eggs
1 cup all-purpose flour
1 ¼ cup milk
1/4 teaspoon salt
2 tablespoons butter, melted
1 teaspoon Cinnamon
1 teaspoon Vanilla
Cooking Spray
Filling
1 (13oz) Jar Nutella, chocolate hazelnut spread
1 quart Strawberries, Sliced
2 pints Blueberries
Directions

Directions:
For the batter place all ingredients in a blender and mix for 30 second until smooth, and set aside. For the filling slice the strawberries and combine the blueberries in a bowl and set aside. Heat a 9-inch non-stick pan on medium heat, coat lightly with cooking spray. Ladle a small amount (1/4 Cup or 2 ounces) of the batter onto the pan and then immediately tilt and swirl so the bottom is coated evenly with a thin layer of batter. Cook the crepe for about one minute, until the bottom is light brown. Loosen with a spatula, turn and cook the other for another minute. Stack finished crepes on a plate, Continue until all batter is gone. To assemble the crepes, spread about 1 tablespoon of Nutella on the crepe, add about 1/3 cup of fruit mixture, roll up like a burrito and serve.

Mother's Day Crepes Recipe

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

Passion Fruit Vinaigrette

Cooking Time: 5 Minutes

Ingredients:
3 Tablespoons Hawaiian Passion Fruit Jelly
3 Tablespoons Rice Vinegar
¼ Cup Extra Virgin Olive Oil
Salt and Pepper to taste

Directions:
Add passion fruit jelly, rice vinegar, pinch of salt and pepper into a blender and blend for 20 second or until the jelly becomes liquefied. Next slowly add the olive oil into the blender and continue to blend. This delicious vinaigrette brings the flavors of the island to your favorite salad

Hawaiian Passion Fruit Jelly Recipe

 

Easter Brunch Casserole

Serves: 6-8 people
Cooking Time: 1:20

Ingredients:
1 pack English muffin (6 whole muffins)
6 ounces ham, thinly sliced
15 shiitake mushrooms, stemmed, caps sliced
1 onion, diced
2 tablespoons butter
4 ounces goat cheese, crumbled (about 1 1/2 cups)
4 ounces Swiss cheese, grated (about 1 1/2 cups)
4 ounces Parmesan cheese, grated (about 1 1/2 cups)
1/4 cup chopped Basil
18 large eggs
2 1/2 cups whole milk
1 tablespoon Dijon mustard
1 teaspoon salt
cooking spray

Directions:

Preheat oven to 350°F. Melt butter in large nonstick skillet over medium-high heat. Add onions and mushrooms and sauté about 8 minutes until tender. Season to taste with salt and pepper. Let the mushroom and onions cool. Spray a 13x9x2-inch glass baking dish with cooking spray. Cut the English muffins in half, Line the bottom of the baking dish with 1 layer of bread (6 halves), Arrange half of ham evenly over bread. Sprinkle half of the goat cheese, Swiss cheese, parmesan cheese, basil, and mushrooms on top of the ham. Next add a second layer of English muffins. Layer remaining ham, goat cheese, Swiss cheese, parmesan cheese, basil, mushrooms and onions on top of bread. Whisk eggs, milk, mustard, and salt in bowl and a pinch of pepper. Pour egg mixture over bread and press down on the bread with a spatula allowing the bread to soak up egg mixture.

Bake about 1 hour until center is set and golden brown. Remove from oven and cut into squares to serve.

Easter Casserole Recipe

 

View Oahu Personal Chef Ryan Covert’s Recipes Featured in KTA

Guava BBQ Sauce

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.

Guava BBQ Sauce

Holiday Shepherd’s Pie

Serves: 6-8 People
Cooking Time: 45 minutes

Ingredients:
2.5 lb Ground Beef
1 Medium Sweet White Onion, Diced
6 Large Cloves of Garlic, Minced
7 Shitake Mushrooms
2 Packs 3.5oz Bunapi Mushrooms
2 Cans Campbell’s Golden Mushroom Soup
½ Teaspoon Black Pepper
1 ½ Teaspoons Salt
2 Teaspoons Better Than Bouillon Beef Base
2 Tablespoons Fresh Ginger

Topping Ingredients:
1 Small Size Kabocha, Peel & Dice
7 Small Russet Potatoes, Peel & Dice
½ Stick Butter
½ Teaspoon Salt & Pepper
5oz Bag of Sargento Artisan Parmesan Cheese, Pre Shredded

Directions:
Preheat the oven to 450°. First you must wash, peel and dice both the russet potatoes and kabocha squash, place them into a pot with a touch of salt, cover with a lid, and bring to a boil and cook until tender. Drawn the water out and then add the butter, salt & pepper and mash together well. Set the potatoes aside. Next take the meat and place it into a pot on the stove on medium to high heat. Cook the meat until its brown and then remove from the heat and pour out excess grease. Then add the onion, mushrooms, garlic, ginger, beef base, salt and pepper and mix together. Next add the Campbell’s soup along with ½ a can of water, stir the ingredients well. Finally take a 13” x 9” Pyrex dish and pour the meat mixture inside on the bottom. Then grab your mashed potatoes and smear evenly on top of the meat mixture. Top with shredded Parmesan cheese and then bake in the oven for 20 minutes, until golden brown.

holiday Sheppard’s pie

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

Autumn Couscous Salad

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.

Autumn couscous salad recipe

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