Crispy Macadamia Crusted Ahi Tuna With Kona Coffee Bbq Sauce Purple Potato Puree Food

KEAWE GRILLED BABY BACK RIBS WITH KONA COFFEE BBQ GRILLING AND DIPPING SAUCE

Steps:

• Preheat oven to 400 degrees F.
• Grind the Paniolo spice together with the coffee and salt (or the coffee with paprika, cumin, salt and pepper). Rub spice mixture over all the ribs. Place ribs in a heavy roasting pan and cook uncovered for 12 minutes, drain off excess fat.
• Lower the oven temperature to 375 degrees F.
• Mix together water and Worcestershire sauce and pour around ribs. Cover pan tightly with foil and bake until tender, about 1 hour 45 minutes. Ribs may be prepared to this point a few days in advance.
• To prepare barbecue, light the Keawe wood and allow it to burn until coals are medium hot and spread out. Cook ribs 3 minutes on each side and dip or brush ribs in the sauce and cook slowly for another 5 to 6 minutes. Be careful not to burn the ribs.
• Warm a little Kona Coffee BBQ sauce to serve on the side. Serve with grilled corn and campfire potato salad or your favorite sides.

SAUTE SALMON WITH KONA COFFEE, SUNDRIED TOMATO, AND AVOCADO CREAM SAUCE

Steps:

• Heat a saute pan over medium-high heat. Add the oil. Season the salmon on both sides with salt and pepper. Saute for 3 to 4 minutes on each side. Set aside and keep warm.
• For the sauce: In saucepan, add the shallots and coffee and reduce down to 1/4. Add cream and reduce until it thickens. Strain the sauce, and add the amaretto, Avocado Butter, and tomato. Whisk until fully incorporated. Season to taste.
• To serve: Sauce the plate, and lay the salmon in the center of the plate. You may garnish this dish with 3 to 4 pieces of thin fan sliced avocado and salmon roe.
• Puree avocado and lime juice in food processor. Add butter, Worcestershire sauce, salt and pepper until fully incorporated.

CAJUN CRUSTED AHI IN SAKE-TO-ME SHOYU SAUCE

Steps:

• In a mixing bowl, mix panko, 1/4 teaspoon tarragon, 1/4 teaspoon rosemary, and 1/4 teaspoon thyme. Set aside.
• In a food processor, grind together paprika, cayenne pepper, celery salt, garlic powder, onion powder, oregano, 1/8 teaspoon rosemary and 1/8 teaspoon thyme. Add mayonnaise and pulse until well combined. Lightly coat the tuna steak with the mayonnaise mixture and then coat the tuna steak in the panko mixture.
• Melt butter in a skillet over medium-heat. Add tuna to hot pan and sear on each side for approximately 2 1/2 minutes each or until golden brown.
• Meanwhile, in a small skillet, combine all sauce ingredients and reduce over low heat until thickened to a sauce consistency.
• Cut a thick wedge of avocado and then slice it to make a fan shape. Spread avocado fan across plate. Place the tuna steak in the center of the plate, pouring shoyu sauce around and on top of it. Garnish with the green onions, tomato concasse, and lemon slice.

MACADAMIA CRUSTED AHI TUNA

Steps:

• Rub fish with salt and pepper, 1/4 teaspoon of the olive oil, thyme, and tarragon. Press 1 tablespoon of the chopped macadamia nuts on each side. Put garlic, shallots, and 2 tablespoons olive oil in saute pan and heat on high until oil bubbles. Carefully place fish in the pan and sear about 15 seconds on each side for rare; 30 seconds on each side for medium rare. If you prefer well done fish, start at a low heat and saute until done. This preparation can be done with mahi mahi or ono too.
• Serve with your favorite starch and vegetables.

KONA COFFEE BBQ SHRIMP AND COCONUT GRITS

Steps:

• ASSEMBLY:
• 1) Place a scoop of grits in a small shallow bowl and top with shrimp mixture.
• 2) Garnish with green onions.
• 1) For bacon - Chop bacon into 1/4? strips and fry until almost crispy in a large stock pot.
• 2) Add diced red & green bell pepper, diced onion, and minced garlic and cook until softened about 8-10 minutes.
• 3) Stir in Cajun seasoning and paprika and cook until fragrant - about 2 minutes.
• 4) Add Kona BBQ sauce and chicken stock and cook until flavors come together - about 5 minutes.
• 5) Stir in shrimp and cook until bright pink about 7-8 minutes. Remove from heat and stir in pineapple chunks and lemon juice.
• 6) For Grits - Add water and chicken stock to a medium saucepan and bring to a boil over high heat.
• 7) Stir in 1 cup of grits and cook according to package directions.
• 8) When grits are finished cooking, remove from heat and stir in cream, coconut, smoked Gouda, and butter.
• 9) Add salt and pepper to taste.
• Yield: 8 servings
• Coconut Grits:
• Water 2 cups
• Chicken Stock 3 cups
• Shredded Unsweetened Coconut 1/2 cup
• Heavy Cream 1/2 cup
• Quick Grits 1 cup
• Butter 4 tablespoons
• Shredded Smoked Gouda 1 cup
• Salt and Black Pepper To taste
• 1) For Grits - Add water and chicken stock to a medium saucepan and bring to a boil over high heat.
• 2) Stir in 1 cup of grits and cook according to package directions.
• 3) When grits are finished cooking, remove from heat and stir in cream, coconut, smoked gouda, and butter.
• 4) Add salt and pepper to taste.
• Yield: 8 servings
• Yield: 6-8 servings
• Prep Time: 45 minutes
• Cook Time: 35 minutes
• Active Time: 10 minutes
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MACADAMIA CRUSTED AHI TUNA

Steps:

• 1. Season fish with salt and pepper. Rub 1 tablespoon of the olive oil and all of the thyme and tarragon on each tuna fillet. Press chopped macadamias on each side of the fillets.
• 2. Put garlic, shallots, and remaining 1 tablespoon olive oil in sauté pan and heat on high until oil bubbles. Carefully place fish in the pan and sear about 15 seconds on each side for rare; 30 seconds on each side for medium rare. If you prefer well done fish, start at a low heat and sauté until done.
• 3. Serve immediately, each serving garnish with a fresh lemon wedge.