2003 1st Place Professional Entrée
Stanley Kimura

Lobster Thermidor Kona Style

4 oz. split lobster tail (from Kona Cold Lobster Ltd.)
1 cup strong brewed Country Samurai Peaberry roast
1/2 cup Amaretto
1 cup Kona coffee liqueur
6 Tbsp. white sauce (Knorr classic white cream sauce mix)
1 tsp. Dijon mustard
1/2 cup grated Parmesan cheese
1 oz. unsalted butter

Brush lobster with 1/2 oz. of melted butter, bake in 350-degree oven for 6 -8 minutes. Remove lobster meat and reserve shell. Cut the meat into small pieces, place into saucepan and add Amaretto, cook over very low heat, stirring and turning until Amaretto has evaporated. Reduce the coffee and coffee liquor together in a separate saucepan to one third the original volume. Stir in the white sauce and the mustard, cook over low heat, beating with a balloon wisk. Pour half of the sauce carefully into the empty shell, fill shell with lobster pieces and coat with remaining sauce.
Sprinkle with grated cheese, dot a few flakes of butter and place under the broiler under medium heat for a minute or two.

2003 1st Place Professional Dessert
Maria 'ZeZe' Gonzalves

Kona Coffee Flan

1/2 gallon whole milk
3/4 cup sugar
2 sticks cinnamon
2 whole eggs
4 each egg yolk
1/3 cup brewed Kona coffee
1 Tablespoon coffee liqueur

Makes 10 servings

In saucepan, heat the milk, cinnamon and sugar over low heat. Simmer and reduce by 1/2. Discard cinnamon stick. Place the reduced milk mixture, eggs, yolks, coffee, and Kona coffee liqueur in a food processor and blend
thoroughly. Strain.
Preheat oven to 300. Lightly grease ramekins. Place 2 tbsp. caramel into bottom of each ramekin (to make caramel, place 1lb sugar and 1 cup of water in heavy saucepan. Cook til mixture is a deep golden brown). Fill with 4 oz.
of milk mixture. Place ramekins in hotel pan. Pour enough water to reach halfway up the sides of the ramekins. Bake at 300 until set (about 20 minutes), but still slightly soft in the center.

Kona Coffee MacNut Cookie Crust

8 oz.  Mexican chocolate (Ibarra(r) brand) - warm in microwave 20-30 seconds
to soften.
2 Tbsp. Kona coffee
4 Tbsp. Flour
1 cup macadamia nuts, chopped
2 oz. butter
1 Tbsp. Kona coffee liqueur

Mix until combined. Press into the bottom of pan or cookie sheet 1/8" thick.
Bake at 375° for 15 minutes.

Kona Coffee Honey Sauce

1 cup honey
1/2 cup brewed Kona coffee
2 Tbsp. brown sugar
2 Tbsp. Kona coffee liqueur

Put first 3 ingredients in a sauce pan and boil until mixture resembles a
light syrup. Add coffee liqueur. Cook for 5 minutes. Let cool at room
temperature.

Assemble on individual plates.
* To make dessert base, cut circles the same size as the ramkein(used to make the flan).
* Gently remove flan from ramekin mold and place on top of cookie crust base.
* Drizzle Kona Coffee Honey Sauce

2003 1st Place Amateur Entrée
Beverly Behasa

Kona Coffee Star-studded Pork Loin

Pork loin
Marjoram
Cilantro
Thyme
Garlic powder

Star Fruit
1 cup 100% Kona coffee
1 clove
2 tbs cornstarch
Orange peel

Rub pork loin with all the herbs and cook about 1 hour at 300 degrees in a jet stream oven.

To make juice of star fruit, add to 1 1/2 cups of Star Fruit and 1 cup of Kona coffee. Simmer on low heat with one clove; add three strips of orange peel.
Add 2 tsp. of cornstarch to some reserved juice, add to thicken.
Drizzle star fruit juice over pork loin.

2003 1st Place Amateur Dessert
Lincoln Gomes

LG's Les Galettes au Café de Kona

1 cup of butter
2 eggs
4 Tbsp. powdered instant Kona coffee
1 1/3 cup sugar
 1 cup macadamia nuts chopped
1 tsp. vanilla extract
1 1/2 cups all-purpose flour


Preheat oven to 350 degrees. Grease a 9x13 pan.
In a medium-sized mixing bowl cream the sugar, butter and instant Kona coffee together.
Beat in eggs, flour, vanilla and the chopped macadamia nuts. Mix until it's well blended.
Spread into the pan. Cool and then slice into bars or drop the cookie dough by using a size 40 scooper onto the cookie sheets and bake 10-15 minutes.
Let cool on wire racks.

Makes 48 cookies

2003 1st Place Amateur Beverage
Beverly Behasa

Kona Coffee Soy Delicious Grog

1 qt. of half and half
16 oz of soy milk
2 cups of Kona coffee
1 can sweetened condensed milk
2 Tbsp. raw sugar
1/4 cup vodka
1/4 amaretto

Mix and chill thoroughly and serve.

2003 1st Place Keiki Dessert
Sean Miyashiro

"Doce de Café" Kona Coffee Chocolate Fudge Candy

1 can condensed milk, sweetened
1 Tbsp. Butter
3 Tbsp. Cocoa butter
1/2 cup instant coffee, decaffeinated, Kona coffee


Cook:
Over medium heat, stir vigorously the sweetened condensed milk, butter and cocoa powder. Cook the mixture until it thickens enough to show the pan bottom during stirring.

Pour mixture in a greased bowl and let it cool to room temperature. Take small amounts of the mixture with a teaspoon and make 1 1/2 inch balls over the coffee granulates to coat.

Serve: Place the balls in candy cups to serve.

Hint: Grease your hands with oil to make the balls easier.