Categorized | Entertainment, Food

KCCF recipe winners: Ready, set, cook!

Results and recipes compiled by Karin Stanton | Hawaii 24/7 Contributing Editor

This year’s Kona Coffee Cultural Festival’s recipe contests featured 39 contestants entered 44 entree and dessert recipes in Professional, Amateur, Culinary Student, and Keiki categories. Contestants included 17 of West Hawaii’s top professional culinarians, plus some stand-out amateur and keiki contestants.

Here are the winners and their recipes:

2009 KTA Super Stores Kona Coffee Recipe Contest Results

Professional Entree

1. Mi’s Italian Bistro – Morgan Starr – Kona Coffee Encrusted Carpaccio of Big Island Beef Tenderloin ($500 cash, trophy, & ACF membership)

2. Kohala Pacific Diner – Cliften Loetree Berry – Kona Coffee Braised Big Island Red Veal Osso Bucco ($150 KTA gift certificate & ribbon)

3. Chef Consultant – William Kaluakini Trask, AAC – Kona Coffee Rubbed Slow Roasted Boneless Pork Spareribs with Kona Coffee BBQ Sauce served with Chili Beans, Mango Papaya Salsa, and Corn Bread ($100 KTA gift certificate & ribbon)

Here are the recipes:
Chef William Trask’s Chili Beans Recipe
1 # (2 cups) Black beans
1#  (2 cups) White beans
1# (2 cups)  Blackeye beans
2 TBS canola oil
3 TBS fresh minced garlic
1 # bacon, minced
1 ea., medium red bell pepper, seeded and minced
1 ea., medium yellow bell pepper, seeded and minced
1 ea., medium orange bell pepper, seeded and minced
1 ea., medium red onion, peeled and minced
1 ea., medium round onion, peeled and minced
3 TBS garlic powder
8 TBS chili powder
6 TBS Lawry’s Seasoned salt
1 cup canned tomato sauce
3 cups caned chicken stock (low sodium)
4 cups water
Preparation of beans: Rinse beans and sort beans in a large pot. To 1# add 6 cups of cold water. Let stand overnight. Drain soak water and rinse beans.
Chili Beans preparation:
In a large soup pot, place on stove burner on medium high heat, add oil.
add bacon and sauté until opaque, do not brown
add garlic, sauté for 30 seconds, mix well with bacon
add onions and bell peppers, sauté until onions opaque
add garlic powder, chili powder and Lawry’s Seasoned salt, mix well together
add tomato sauce, chicken stock and water, mix together well
bring mixture to a boil and add beans, mix well
bring to a boil then simmer for to hours or until bean are tender and liquid begins to thicken on its own Stir beans periodically so they do not stick to the bottom of pot.
Taste and adjust flavor as needed.
Serve as needed
Chef William Trask’s Kona Coffee Rubbed Slow Roasted Boneless Pork Spareribs
100% Roasted Kona Coffee Seasoning Rub Ingredients
1 cup   freshly ground Love Family Farms 100% Roasted Kona Coffee beans
2 TBS Alea, Hawaiian red clay sea salt
3 TBS brown sugar
1 TBS ground cumin
1 TBS caraway seeds
1 TBS freshly ground whole black pepper
1 TBS  garlic powder
Combine all ingredients into a bowl and mix well, place in an airtight glass bottle or food storage container and store in a dark cool area in your kitchen. Use as needed.
100% Roasted Kona Coffee BBQ Sauce Ingredients
2 cups  freshly brewed Love Family Farms 100% Roasted Kona Coffee
4 cups  ketchup
1 cup  Sweet Chili sauce
1 cup  Apple cider vinegar
1 cup Rice wine vinegar
½ cup Mirin
2 ea. Bay leaves
In a large glass or stainless steel bowl, combine and mix together all ingredients except for bay leaves, with a wire whisk.
Pour the mixture into a medium sauce pan, place on stove burner and bring to a boil, then turn heat down and let simmer for 5 minutes. Remove from burner and let cool.
Boneless Pork Spareribs Preparation
10 lbs.  Boneless pork spareribs: Remove from packaging then rinse under cold tap water, then dry with a paper tow and place on a very dry sheet pan.
2 cups  Coffee rub: Coat each rib with the coffee rub on all sides.
1 cup   Canola oil: Lightly coat each rib with a little canola oil. Place ribs on sheet pan and let sit for 1 hour.
Roasting the Pork Spareribs
1 hibachi
1 bag charcoal
1 ea fire starters
1 box of matches
Make a fire.
When the coals are completely coated in grey ash, spread them out evenly on the bottom of the hibachi. What you want is a flat level of coals on the bottom of the hibachi, for an even slow cooking of the ribs without burning.
Place the clean, slightly oiled grill back on the hibachi at its highest level.
Get the grill hot, than place the ribs on the grill, spread out evenly,
without touching each other. Cook slowly until done to your likeness.
Just before the ribs are done to your likeness, start coating them with the BBQ sauce. Once the sauce starts to caramelize on the ribs, it is done.
If you like a more charred flavor and crunchy texture to your ribs, cook them longer.
Once they are done, serve with chili beans, mango papaya salsa and a slice of Punaluu sweet bread. That’s it, enjoy.
Mango Papaya Salsa
3 ea. medium ripe mangos, peeled, sliced and ¼ inch diced
3 ea.  medium ripe papayas, peeled, seeded, cut into wedges, than ¼ inch diced
1 ea.   medium green bell pepper, seeded than ¼ inch diced
1 ea. medium red onion, peeled than ¼ inch diced
½ cup Rice wine vinegar
½ cup Japanese sweet mirin
1 TBS  Chinese 5 spice
½ cup Italian parsley, finely chopped, mixed into salsa just before serving
Using a large glass mixing bowl, combine all ingredients together, except for chopped parsley, and mix well. Let stand for an hour, tossing every 15 minutes. Place in a food storage container with a cover and refrigerate. Use as needed. Just before serving add chopped parsley and mix well together. Salsa served over grilled seafood, beef, lamb, pork or poultry.

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