KONA COFFEE BARBEUCE SAUCE
I found this recipe online using Kona coffee and posted by Jen93940. I haven't made it yet but am posting it for ZWT7. Times and servings are guesstimates.
Provided by lazyme
Categories Sauces
Time 2h20m
Yield 2 cups
Number Of Ingredients 11
Steps:
- Combine all ingredients in saucepan and bring to boil.
- Reduce heat to simmer, and reduce by 1/2.
- Using stick blender, blend until smooth.
- Cool and use as needed.
Nutrition Facts : Calories 1110.3, Fat 2.6, SaturatedFat 0.4, Sodium 4371.1, Carbohydrate 278.6, Fiber 5.3, Sugar 248.4, Protein 7.7
COFFEE BARBECUE SAUCE
Brewed coffee and instant coffee granules add rich color and depth to this sweet-and-sour sauce. It's wonderful spooned over grilled chicken or pork chops. -Julia Bushree, Georgetown, Texas
Provided by Taste of Home
Time 1h5m
Yield 4-1/2 cups.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion in oil until tender. Add garlic; cook 2 minutes longer. Stir in the remaining ingredients and bring to a boil. Reduce heat; simmer, uncovered, for 35-45 minutes or until desired consistency, stirring occasionally.
Nutrition Facts : Calories 55 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 321mg sodium, Carbohydrate 12g carbohydrate (12g sugars, Fiber 0 fiber), Protein 0 protein.
KEAWE GRILLED BABY BACK RIBS WITH KONA COFFEE BBQ GRILLING AND DIPPING SAUCE
Provided by Food Network
Categories main-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 7
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.
CRISPY MACADAMIA CRUSTED AHI TUNA WITH KONA COFFEE BBQ SAUCE PURPLE POTATO PUREE
Steps:
- In a sauce pan coated lightly with canola oil, caramelize the onions, ginger, garlic and jalepenos. Add tomatoes and coffee and bring to a simmer. Using a hand blender, buzz until smooth and check for seasoning, adjust with pink salt and black pepper, to taste.
- For the potato puree, boil the potatoes until fork tender. In a sauce pan, reduce the cream with the garlic cloves by 1/3. Hand mash with the potatoes and check and adjust seasoning. Fold in the chives.
- Season the tuna well. Dredge the tuna in flour, then eggs, then nuts. Shallow fry in canola oil on all sides. Keep the tuna rare.
- Slice the tuna on the bias. On a large plate, sauce the plate with the BBQ sauce. Place a small mound greens down and drizzle with lime juice. Top with mashed potatoes, then top with tuna.
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.
KONA COFFEE BBQ SHRIMP AND COCONUT GRITS
ASSEMBLY: 1) Place a scoop of grits in a small shallow bowl and top with shrimp mixture. 2) Garnish with green onions.
Provided by Food Network
Time 1h20m
Yield 6-8 servings
Number Of Ingredients 14
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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COFFEE BARBECUE SAUCE
This keeps well in the refrigerator (up to 3 months) so you always have some red sauce to put on grilled chicken, beef, or pork for easy weeknight dinners.
Provided by xvc
Yield 48
Number Of Ingredients 7
Steps:
- Combine ketchup, coffee, brown sugar, vinegar, Worcestershire sauce, oil, and cayenne in a medium nonreactive saucepan over medium heat. Bring to a boil, stirring to dissolve sugar. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 5 minutes.
- Remove from the heat and cool. Transfer to a tightly covered container and store in the refrigerator.
Nutrition Facts : Calories 17.6 calories, Carbohydrate 3.2 g, Fat 0.6 g, Protein 0.1 g, SaturatedFat 0.1 g, Sodium 91 mg, Sugar 2.9 g
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