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.
COFFEE RUBBED RIB-EYE
Steps:
- Combine all spices in a bowl.
- Preheat oven to 425 degrees F.
- Preheat a cast iron pan over high heat. Brush each side of the steak with oil and then season each side liberally with salt and pepper. Rub 2 tablespoons of the coffee rub onto 1 side of each steak. Cook the steak, rub side down until golden brown, about 3 to 4 minutes. Flip the steak over, cook for 2 minutes and then transfer to a baking sheet and cook in the oven to medium-rare doneness, about 8 to 10 minutes. Remove and let rest 5 minutes before slicing.
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 RUBBED STEAK RECIPE - (5/5)
Provided by á-4174
Number Of Ingredients 10
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
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
EASY COFFEE RUB FOR MEAT
Coffee can be used as a great way to start your day...or end it, at the grill. The dark and toasty undertones from the coffee in this dry rub pair well with dark meats. Any freshly ground coffee beans will work; choose dark roast for the biggest coffee flavor or a lighter roast if you're looking for something a little more subtle. Use on: Chicken thighs, duck, beef, lamb Make Ahead Tip: Store in an airtight container for up to 1 month.
Provided by CaliforniaJan
Categories Low Protein
Time 5m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 3
Steps:
- Combine all ingredients and use on your desired protein for a dark, rich flavor. Below are suggested marinading times.
- EXTRA-FIRM TOFU.
- 30 minutes to overnight.
- 2-3 minutes per side.
- SALMON FILLET.
- 30 minutes.
- 3-5 minutes per side.
- CHICKEN BREAST boneless, skinless.
- 2 hours to overnight.
- 6-8 minutes per side; 165°F.
- CHICKEN THIGHS boneless, skinless.
- 2 hours to overnight.
- 6-8 minutes per side; 165°F.
- CHICKEN THIGHS bone-in, skinless.
- 2 hours to overnight.
- 15-25 minutes, turning occasionally; 165°F.
- DUCK BREAST boneless, skinless.
- 2 hours to overnight.
- 4-8 minutes per side; 150°F.
- PORK CHOPS bone-in, 3/4" thick.
- 2 hours to overnight.
- 3-4 minutes per side; 145°F.
- PORK TENDERLOIN.
- 2 hours to overnight.
- 14-16 minutes, turning occasionally; 145°F.
- FLANK STEAK.
- 2 hours to overnight.
- 6-8 minutes per side; 140°F for medium.
- STRIP STEAK bone-in, 3/4"-1" thick.
- 2 hours to overnight.
- 4-5 minutes per side; 140°F for medium.
- LAMB LOIN CHOPS.
- 2 hours to overnight.
- 5-6 minutes per side; 145°F for medium.
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