Kona Coffee Barbeuce Sauce Recipes

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 BARBEUCE SAUCE

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.

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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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.

COFFEE BARBECUE SAUCE

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.