KONA COFFEE CRUSTED RACK OF LAMB
Steps:
- Mix dry ingredients together and evenly coat the racks of lamb.
- Preheat the oven to 400 degrees F.
- In a large, ovenproof saute pan, heat vegetable oil on high heat until lightly smoking. Carefully sear lamb on both sides quickly. Remove the pan from stove and place in the oven. Bake until lamb reaches an internal temperature of 120 degrees F. Cooking time will vary with individual's oven. Let chops rest for 5 minutes and then cut into portions.
- To serve, place 1/2 of the truffle-taro mash in piping bag and pipe in round flower shapes on the plates. Serve 3 chops next to truffle taro mash. Drizzle some of the pineapple peach chutney on top of the lamb. Drizzle the berry jus sauce over and in front of the lamb.
- Boil the potatoes until tender and drain. Steam the taro until tender. Pass both potatoes and taro separately through a ricer and into separate containers. Incorporate butter and cream into the Yukon mash and season with salt and pepper, to taste. Gently fold in the taro mash and truffle oil until just mixed. Adjust seasonings, to taste. Set aside.
- Soak dried raisins and peaches in 1/2 cup of warm water to soften. Mix remaining ingredients in a bowl. Put all ingredients in a medium saute pan and cook on medium heat until the fruit is tender and the sugar begins to caramelize into a golden brown. Remove from heat. Remove cinnamon sticks, cloves and star anise. Set aside.
- In a saucepan, add the lamb stock and bring to a boil. Cook until reduced to 1 1/2 cups.
- In a separate, small, 2-quart saute pan, saute carrots, celery, and onions in vegetable oil until all vegetables are caramelized and golden brown in color. Pour in 3 cups of red wine and reduce until almost dry and no liquid remains. Add lamb stock, coffee, bay leaves, peppercorns, and thyme. Add fresh raspberries, (or substitute for any berry of your choice) and blackberry jam. Cook until reduced to 1 cup. Strain through fine mesh strainer and add salt and pepper, if desired.
KONA COFFEE RUB
Forget plain steaks, chicken or ribs at your summer barbecue! Instead, enjoy Big Island flavor by coating meats with this easy coffee rub from the Four Seasons Resort in Hualalai.
Provided by JackieOhNo
Categories Polynesian
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 3
Steps:
- In food processor, combine all ingredients; process until coarsely ground. Store in airtight container.
- To season steak: Coat both sides of 2-1/2-3-lb. boneless sirloin steak (about 1-inch thick) with 1/2 cup coffee mixture. Let stand at room temperature 30 minutes before grilling or pan-frying to desired doneness.
KONA CRUSTED SIRLOIN STEAK
This is the signature recipe for a restaurant here that is located inside of our city's only 5-star hotel. It was published on the websites for several local news stations and is almost literally the talk of the town! If you're hoping for a strong coffee taste, this isn't it...but it is an absolutely scrumptious way to grill that will definitely impress your guests.
Provided by SweetAsPie
Categories Steak
Time 1h
Yield 1 serving(s)
Number Of Ingredients 15
Steps:
- Coffee Rub:.
- Combine all ingredients and mix thoroughly.
- Shallot Butter:.
- Allow the whole butter to soften at room temperature.
- Warm a sauté pan over high heat. Add the clarified butter, heat to the smoke point and add the shallots.
- Caramelize the shallots for two minutes and season with 1 teaspoon kosher salt.
- Continue to caramelize the shallots and deglaze with 1 tablespoon of white wine. Bring to a boil and remove from the heat.
- Combine shallot mixture and softened butter in a stainless steel mixing bowl and whip to incorporate.
- Sirloin:.
- Roll the sirloin in the coffee rub pressing upon rub to create a "crust".
- Barbecue the sirloin to the desired temperature being careful not to burn the crust.
- Place the sirloin on a large plate and top with 2 tablespoons of shallot butter.
- Sprinkle chopped parsley and serve immediately.
COFFEE-CHILE DRY RUB
This easy-to-make seasoning mixture gives meat a spicy, slightly sweet flavor. Apply a thin coating before grilling beef, pork or lamb. Or use as a condiment to season the meat once you've carved and portioned it.
Provided by Matt Lee And Ted Lee
Categories barbecues
Time 5m
Yield About 1 cup, enough for 4 to 6 large steaks
Number Of Ingredients 6
Steps:
- In a small bowl, mix all the ingredients thoroughly, massaging the mixture with your fingers to break down the dark brown sugar into fine crystals.
- Liberally sprinkle a thin layer of the rub onto the steak, then pat it in with your fingers so it adheres.
Nutrition Facts : @context http, Calories 90, UnsaturatedFat 1 gram, Carbohydrate 20 grams, Fat 2 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 238 milligrams, Sugar 14 grams
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