Recipes provided by KHON Fox 2

BROADCAST DATE:   11/5/00

                                   Kona Coffee Roasted Rack of Lamb
                                    From the Kitchen of: David Paul's Lahaina Grill

Ingredients :
2 large (8 rib) racks of lamb, trimmed of excess fat
4 oz. whole Kona coffee beans
2 Tbs. Dijon mustard
2 Tbs. brown sugar
1 tsp. cracked black pepper
1 tsp. salt
1 Tbs. dried herb mix (equal parts tarragon, basil, oregano, thyme)
2 oz. Cabernet Sauvignon
1/2 c. salad oil

Procedure for Marinade

1) In a heavy pan, lightly toast coffee beans and black pepper. Remove from pan and crack coffee beans and pepper together.
2) Combine all dry ingredients in a mixing bowl.
3) Mix together mustard, wine, coffee and coffee and pepper mixture.
4) While mixing, add oil to mixture in a slow, steady stream.
5) Marinate lamb racks with mixture and refrigerate for at least 6 hours, or overnight if possible.

Procedure for Roasting

1) Preheat over to 375 degrees.
2) Cover bones with foil to protect.
3) On medium high heat, sear both sides of lamb in an oven proof skillet.
4) Roast in over for 8 to 10 minutes, or until firm.
5) Cut lamb into chops and serve with grilled vegetables and roasted potatoes.

Procedure for Barbecuing

1) Prepare barbecue.
2) Cover bones with foil to protect.
3) Cook lamb evenly, turn racks continuously so as to not overcook.

                Kona Coffee & Roasted Eggplant Cappuccino Soup
                               From the Kitchen of: David Paul's Lahaina Grill

Ingredients :
1 lb. eggplant, peeled and cubed
1/2 lb. potato, peeled and cubed
1/4 medium onion, diced
1/4 Tbs. garlic, chopped
1 Tbs. shallot, fresh, sliced
1 c. vermouth
1 qt. water or vegetable stock
1 tsp. thyme, chopped
1/4 tsp. black pepper, fresh ground
1/4 c. heavy cream
1/4 c. coffee
2% milk, frothed

Procedure

In a large heavy bottom pan, sweat shallot and garlic. Add and sauté eggplant, onion and potato. Add vermouth and vegetable stock (if no vegetable stock, use mirepoix base and water). Bring to a boil and simmer until potatoes are tender. In a blender, blend seasoning and finish with coffee and cream. Adjust seasoning with salt & pepper. Fill coffee cups 3/4 full and top with frothed milk, garnish with chopped parsley or chervil leaves.