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 Barbie's
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Pork Florentine Pinwheels with
Tropical Kona Coffee Sauce
2005
Kona Coffee Festival – Best Amateur Entrée
Barbara Housel
Serves 6-8
The inspiration
for this original recipe was from my Sicilian heritage with cooking
techniques from my mother and grandmother. The coffee
used in this recipe was grown on our family owned and operated Coffee
Farm; Kiele O Kona Estate Coffee Co. located on the Big Island of Hawaii,
nestled on the slopes of the Hualalai Volcano in the famous Kona Coffee
Belt region. Please visit our web site at www.kieleokona.com to
learn more about growing coffee in the USA and about us.
3 - 4 lbs pork loin
Sauce:
1
cup strong 100% Kona Coffee
2 cups beef stock
3 Tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 tablespoon Liliko’i or Orange Juice
4 Hawaiian Chili Peppers, crushed (optional)
2 cloves of garlic, sliced
1 cup pineapple in juice
2 Tablespoon Honey
1-3 tablespoons butter
¼ cup Chardonnay
Salt and fresh ground black pepper
1 teaspoon cornstarch mixed with coffee
In a small
saucepan combine, beef stock, garlic, mustard, chili peppers, Kona
Coffee, Liliko’i and pineapple juice. Cook until the
mixture reduces by half; strain the mixture and return to saucepan, add
honey and chardonnay, simmer for 10-15 minutes. Wisk in butter
and thicken with cornstarch, keep warm. If the sauce becomes too
thick, add a little coffee.
Stuffing:
2
Tablespoons butter
¼ cup mushrooms, chopped
½ cup chopped red onions
1 teaspoon minced garlic
2 cups Spinach, cook, drain, & chopped
½-cup artichoke hearts drain & coarsely chopped
¼ cup toasted Macadamia Nuts, chopped
½ teaspoon, dried summer savory
¼-cup bread crumbs
½ teaspoon dried basil
2 Tablespoon fresh parsley, chopped
3 tablespoons heavy cream
Salt & pepper to taste
Heat butter
in a large skillet, add onions, and sauté until soft. Add
mushrooms and sauté until soft. Add garlic, summer savory,
basil, salt and pepper and cook for 5-6 minutes. Add the heavy
cream, artichoke hearts and spinach; cook until the cream evaporates,
about 2 minutes. Remove from the heat and add the parsley, nuts
and enough breadcrumbs to tighten the mixture. Allow to cool completely.
Preheat
oven to 375° F.
Pork preparation:
Butterfly the pork and place the pork between two pieces of plastic wrap. Pound
the meat using a meat mallet until the meat is roughly 1/4 inch thick. Season
the meat with salt and pepper. Stuff and roll the meat (jelly roll
style) and secure with toothpicks. In a heavy ovenproof skillet,
sear the meat on all sides. Place the skillet in the oven, uncovered
for 8-12 minutes to finish cooking. Remove the port roast from
the oven and allow to rest. Slice the pork into rounds and
remove toothpicks. Serve the pork pinwheels over Polenta or mashed potatoes,
with the sauce. For a lighter meal serve over salad greens or fresh
baby spinach.
Note: this recipe would adapt well to veal or chicken breast. Prepare
the meat in the same manner. |
COLD COFFEE RECIPES
Kiele O Kona Café Frappe
Servings: 4 servings
Ingredients
- 6 cups extra strong brewed Kiele O Kona Coffee (Black)
- 1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)
- 1 teaspoon vanilla extract
- 4 cups ice cubes
- Cinnamon (optional)
Instructions
Brew Coffee. In blender container, combine coffee, Sweetened Condensed Milk and
vanilla; blend well. Gradually add ice, blending until smooth. Serve immediately.
Sprinkle with cinnamon, if desired.
Kiele O Kona Coffee Milk Shake
Servings: 4 servings
Ingredients
- 2 Cups Extra Strong Brewed Kiele O Kona Coffee (Black)
- 2 scopes of Vanilla, Chocolate, or Coffee ice cream
- 1 Tablespoon sugar
- 2 tall glasses
- Touch of whip cream
- Dash of cinnamon or nutmeg (if desired)
- Additional Sugar to coat rim of glass.
Instructions
Moisten the glass rim with water. Place sugar on to paper towel, turn glass upside down and place moisten rim into the sugar. Set aside. In a blender, add coffee, sugar and ice cream. Blend until smooth. Pour into glass and top with whip cream and cinnamon or nutmeg.
Kiele O Kona Chilled Café Latté
Servings: 4 servings
Ingredients
- 6 cups extra strong brewed Kiele O Kona Coffee (Black)
- 1 (14-oz.) can Sweetened Condensed Milk (NOT evaporated milk)
- 1 teaspoon vanilla extract
- 4 cups ice cubes
- Whipped Cream (optional)
Instructions
Brew Kiele O Kona Coffee. In blender container, combine condensed milk and vanilla; blend well. Add coffee and gradually add ice, blending until smooth. Serve immediately. Top with whipped cream, if desired.
HOT COFFEE RECIPES
Kiele O Kona Alii Coffee
Servings: 6 cups
Ingredients
- 1/3 cup unsweetened cocoa
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)
- 6 cups strong brewed Kiele O Kona Coffee
- Whip Cream (Optional)
Instructions
Brew Coffee and keep hot in a Carafe. In 3-quart saucepan, combine cocoa, salt and cinnamon. Add Sweetened Condensed Milk; whisk together, keep warm.
Pour equal amounts of Kiele O Kona Coffee and milk mixture into Cups. Top with whip cream if desired.
Kiele O Kona Mocha Coffee
Servings: Makes 2 Servings
Ingredients
- 2 cups strong brewed coffee
- 2/3 cup (one half 14-ounce can) Sweetened Condensed Milk (NOT evaporated milk)
- 1/3 Cup Chocolate Syrup
- 1/4 teaspoon ground cinnamon
- Whipped cream or vanilla ice cream, optional
Instructions
Brew Coffee and keep hot. In large saucepan, combine Sweetened Condensed Milk and Chocolate Syrup. Heat through, stirring constantly, do not boil, add Cinnamon. Pour equal amounts of Kiele O Kona Coffee and milk mixture into Cups, top each serving with whipped cream or small spoonful of ice cream, if desired.
Classic Cappuccino
Cappuccino is a strong coffee with added milk or frothy cream topped with chocolate powder. It's named after the brown robes of Capuchin monks. The correct proportions are 1/3 espresso, 2/3 froth. To produce the froth, fill a small jug to 1/3 with fresh milk. Insert espresso machine frothing arm to just below surface and turn on steam, gradually lowering the jug but keeping the arm below surface. Add half of the froth into the espresso coffee and sprinkle with cocoa power or grated chocolate. Add rest of the froth. Top off with more cocoa or chocolate.
Cappuccino Without A Espresso Machine
As taste of Italy is easily made without a cappuccino machine by whipping warm milk in a blender for 1 minute to produce a bit of foam. Combine equal quantities of very strong, freshly brewed Kiele O Kona Coffee with the frothy milk; dust with chocolate shavings and ground cinnamon and serve with sugar.
Kiele O Kona Coffee Rum Punch
Servings: Makes 2 Servings
Ingredients:
- 2 Cups Extra Strong Kiele O Kona Coffee (Black)
- 6 cloves
- 2 tbs. sugar
- 1 stick of cinnamon
- Finely pared orange rind of two oranges
- Glass of rum
Instructions
Brew Coffee and keep hot in a Carafe. Place sugar, orange peel, cinnamon and cloves into a small saucepan, stir gently, until hot, do not boil. Pour Coffee and Rum into serving glasses, strain the heated mixture into the coffee and serve.
Gaelic Or Irish Coffee
Servings: Makes 1 Serving
Ingredients
- Whisky to taste
- Sugar to taste (2 cubes works well)
- ¾ glass strong Kiele O Kiele O Kona coffee (black)
- 1-2 Tablespoon thick cream or whipped cream
Instructions
Put whisky into warmed glass; add coffee and sugar. Pour cream over back of spoon to give thick coating on top. Sip the very hot coffee through the layer of cool cream.
Poke alla Palermo
Barbara Housel
September 2005
1 lb Ahi cubed into bite size pieces
3 Hawaiian Chile Peppers – finely diced
3 Tablespoons Green onion, thinly sliced
3 Tablespoons Red onion, diced
3 Tablespoons fresh Cilantro, torn
4 Sun Dried Tomatoes, thinly sliced
1 Tomato, cored, seeded and diced
Hawaiian Sea Salt, to taste
Freshly Ground Pepper, to taste
Dressing:
½
Cup V8 or Tomato Juice
1-Tablespoon Balsamic Vinegar
1-Tablespoon fresh Liliko’i juice
1-Tablespoon fresh lemon juice
2-Tablespoons Pineapple juice
3-Tablespoon Sugar
1-Teaspoon Worchester Sauce
1-Tablespoon Hawaiian Chili Pepper Oil
1-Teaspoon Thai Red Pepper Sauce
1-Teaspoon Tabasco Sauce
Zest of 1 lemon, finely grated & chopped
2 Tablespoons Sweet Anise (Fennel) Fronds
Garnish:
Lettuce or Spinach 2 Tablespoons green onion sliced
1 Lemon, thinly sliced ½ cup Toasted Mac Nuts, chopped or toasted Pine
Nuts
Cilantro leaves 1 Tomato, thinly sliced
In a large bowl, salt & pepper the cubed fish, add the red onions, green
onions, tomato, sun dried tomatoes and Cilantro. In a jar, mix the dressing.
Add 3 - 4 Tablespoons of dressing to the fish mixture, stir gently to coat
add more as needed. Chill at least 30 minutes.
To Serve: Add lemon zest stir gently, Place Poke on top of lettuce; garnish
with sliced green onions, cilantro, nuts, tomato slices, Sweet Anise and lemon
slices.
Inspiration: Italy meets Hawaii. The infusion of Italian style techniques and
ingredients with Hawaiian ingredients were my inspiration and influences
for creating the noveau Poke.
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