Kona Coffee Rub Recipes

KONA COFFEE RUB

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

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.

KONA RUBBED STEAK RECIPE - (5/5)

Steps:

• Make the Rub* Combine the coffee, brown sugar, salt, paprika, cayenne and black peppers in a small bowl. Marinate the Steak Dry steaks and sprinkle 1 Tbsp of the coffee rub onto each side of the beef. Place on a plate and cover with saran wrap. Refrigerate for 30 minutes up to 4 hours. To Cook Remove steaks and bring to room temperature, about 15 minutes. Heat a BBQ grill to high for 10 minutes. Scrape the grill and carefully coat with cooking oil. Lower heat to medium high. Lightly drizzle the steaks on both sides with the oil using a spoon or grill tongs to ensure the surface area is covered as this will prevent sticking. Place the steaks on the grill and bring the temperature down to medium high. Cook 5 minutes per side, turning the beef 90 degrees every 2 1/2 minutes for grill marks and to carmelize the rub crust. Keep the lid closed until last 2-3 minutes after you have turned the steaks. When the steaks are cooked remove them from from the grill and let them rest for 5 minutes. Slice in 1/2 inch thick strips and serve. * The rub will keep for up to 2 months in an airtight container. Add 1-2 Tbsp into any chili recipe and you'll win your local cook-off contest

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.

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.