Winners of Kona Coffee Recipe Contest announced

The winners of the KTA Super Stores Kona Coffee Recipe Contest were announced.

Professional Entrée:

First place: Angela Kenyon of Kukio with her 100% Kona Coffee Braised Shortribs with Fried Rice, Risotto Cake and Coffee Cured Bacon

Second place: Deanna Deimer with her Kona Coffee Oxtail with Okinawan Sweet Potato Mash and Bouquet of Steamed Vegetables

Third Place: Francis Kramm of Daylight Mind Coffee Company with Coffee Smoked Pork Belly with Coffee Cassoulet

Professional Dessert:

First place: Jane Crozier of Fairmont Orchid with Kona Coffee Cheesecake Deconstructed

Second place: Doug Connor of Daylight Mind Coffee Company with Gluten-free Milk Chocolate Layer Cake

Amateur Entrée:

First place: Peggy Klikenny with Pig Pickin’ in Paradise

Second place: Sabine-Maeva Anderson with Kona Coffee Mochiko Chicken

Third place: Paula Mijo with her Kona Coffee Spicy Fried Chicken

Amateur Dessert:

First place: Barbara Housel with her Tropical Kona Coffee Tiramisu

Second place: Sunserene Quevedo with Coffee Panna Cotta

Third place: Sabine-Maeva Andersen with Kona Coffee Haupia Pie

College Culinary Student Entrée:

First place: Arnel Andres of WHCC with Kona Coffee Coconut Shrimp with Bamboo Rice and Local Vegetables

Second place: Barney Barners or WHCC is Kona Coffee Flank Wrap

College Culinary Student Dessert:

First place: Samantha Madsen of WHCC with Kona Coffee Mocha Cheesecake

Second place: Cindy “Taz” Buen-Sugai of WHCC with Kope Paia’ai Macaron

Third place: Steven Kahiwa-Kakalia of WHCC with Tiramisu Trifle

Here are just some of the winning recipes:

Pig Pickin’ in Paradise

Peggy Klikenny-First place, Amateur Entree

One – 5 pound pork butt roast, patted dry

2 tablespoons liquid mesquite liquid smoke

1-12 ounce bottle El Paso jalapeno sauce

4 cups fresh brewed Tiare Lani 100% Kona coffee, cooled

2 banana leaves, trimmed and washed

Heavy duty foil

Dry Rub:

6 tablespoons Tiare Lani 100% Kona Coffee, ground fine

2 tablespoons Hawaiian sea salt

2 tablespoons brown sugar

2 tablespoons paprika

1 tablespoon fresh ground black pepper

1 tablespoon dry onion flakes, ground

1 tablespoon garlic powder

1 teaspoon ground coriander

1 teaspoon thyme

In a small bowl combine all the dry ingredients, ,ox well.

Pork Butt Roast:

Cut 1/4-inch slits all over pork. Then rub the liquid smoke and the jalapeno sauce into pork. Next carefully coat the pork with the dry rub. Lay out two overlapping sheets of foil (large enough to completely wrap pork). Place the banana leaves on foil and place pork in the center. Wrap leaves around pork, then pull the foil up to make a tight package. Place in a roasting pan and let stand one hour. Pour the cooled coffee into pan. Roast in a 350 degrees oven for 5 hours or until pork shred easily. Let rest 20 minutes. Shred with two forks and serve on Hawaiian Sweet Buns with coleslaw.

1 package Hawaiian Sweet Bread buns

Coleslaw:

1/2 medium head cabbage, thinly shredded

1 handful purple cabbage, thinly shredded

1 small carrot, thinly shredded

1 tablespoon dry onion flakes, rehydrated

1 teaspoon celery seed

3/4 cup mayonnaise

1 teaspoon Dijon mustard

Salt and pepper to taste.

Tropical Kona Coffee Tiramisu

Barbara Housel, First place Amateur Dessert

6 egg yolks

1 cup sugar

1 cup (8 ounces) mascarpone cheese or cream cheese, room temperature

2 cups heavy whipping cream, well chilled

36 Kiele O Kona Coffee Lady Fingers

1 cup cold Kiele O Kona Italian Roast espresso coffee

1/2 cup Kona Coffee Liqueur (optional)

One – 3 ounce dark chocolate candy bar, grated

One – 3 ounces white chocolate coconut candy bar, grated

1.Mix the cold espresso with the coffee liquor and set aside.

2. Separate the egg yolks from the egg whites, sauce the whites for another use.

3. Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for 5 to 10 minutes, stirring constantly. This is sabayon, remove from the heat and whip yolks until thick and lemon colored.

4. Add mascarpone to whipped yolks, beat until combined.

5. In a separate bowl, whip cream to stiff peaks.

6. Gently fold the whipped cream in the mascarpone/sabayon mixture.

7. Divide the cream mixture in half, in a separate bowls fold in 3 tablespoons on the espresso/coffee liquor. Set both cream mixtures aside.

8. Dip the lady fingers into the espresso/coffee liquor mixture just long enough to get them wet, do not soak.

9. Arrange the lady fingers in the bottom of a 13-inch oblong baking dish.

10. Spoon the espresso/coffee liquor cream filling over the lady fingers, first layer.

11. Repeat process with another layer of lady fingers and finish with the sabayon cream.

12. Decorate with grated dark and coconut chocolate. Refrigerate 4 hours or overnight. Serve cold.

Kona Coffee Tiger Shrimp with A Coffee Sauce and Bamboo Rice nd Local Harvested Vegetables

Arnel Andres, First place, College Culinary Student Entree

12 tiger shrimps

2 (13 ounces) cans coconut milk

2 cups brewed coffee

2 tablespoons Sriracha

2 tablespoons finely ground coffee

1/4 cup toasted grated coconut

4 cups raw bamboo rice

Mixed local harvested vegetables

2 tablespoons sweet chili sauce

2 tablespoons coffee grounds

1 teaspoon minced garlic

Salt and pepper to taste

1 tablespoon vegetable oil

1.Cook rice, ratio 1:2 or 1 cup rice, 2 cups water

2. While rice is cooking, brew coffee in a coffeemaker and set aside.

3. Make preparations for shrimp – devein and peel and leave head on.

4. Take one cup of coffee and add 1 can coconut milk and sweet chili sauce to a large sauté pan on medium heat, add salt and pepper to taste, then add shrimp once sauce boils. Reduce to low heat till shrimp cooked.

5. While the shrimp is cooking, on high heat in a small sauté pan, add the leftover brewed coffee and sriracha and half of the other can of coconut milk and reduce.

6. While the sauce is reducing in a medium sauce pan on medium heat, add oil and garlic and cook vegetables until tender.

7. Plate and serve.