Text 9725, 78 rader
Skriven 2011-04-18 22:40:08 av Janis Kracht (1:261/38)
   Kommentar till text 9133 av JIM WELLER (1:123/140)
Ärende: coffee
==============
Hi Jim,

>> "All pure Kona coffee originates from a small 20-mile stretch of land
>> on the Big Island on the western slopes of Mauna Loa and Mount Hualalai
>> about 300 to 800 meters above sea level."

> Jamaica Blue mountain is similar in that regard, a very small
> supply. I've only had it once and I was not impressed with it so I
> suspect I got taken with counterfeit JBM.

The fellow we buy our kona from has a really great shop in Binghamton (Tom's
Coffee and Cards).. not sure if he even carries Jamaica Blue mountain.. but the
kona he gets is outrageously smooth.. it better be, last time we bought it, it
was over $40.00 a lb IIRC <g>

Here's a pic of his shop:

http://www.tomscoffeecardsandgifts.com/

Funny name in that there are bins of coffee beans, and some upscale/artsy cards
in the front room of the shop - but most of the shops space is taken up with
beautiful imports from Turkey, etc.  I love buying clothes there :)

==Rosemary sirloin lamb chobs with Mint and Pea Rissotto==

This came out great..

Ingredients:
Marinade:
2 Tb olive oil
2 cloves garlic
1/2 teaspoon dried Rosemary

4-6 sirloin lamb chops
1 clove garlic, minced
about 2/4 cup red wine to deglaze the pan 1/2 cup chicken stock
1 TB butter

Risotto:
2 tablespoons olive oil
5 cups chicken broth
1 small onion, chopped very fine
1 1/2 cups arborio rice
1/2 cup white wine
4 tablespoons parmesean cheese
2 or 3 mint leaves
about 1/2 cup frozen peas, defrosted

Trim excess fat from chops.  Mash the marinade ingredients in mortar and
pestal.  Cover each chop on both sides with the marinade, cover the bowl they
are in with plastic wrap, and let sit for 30 minutes - 1 hour. Heat the 2
tablespoons of oil in a 10" pan, and add the onions.  Don't let the onions
brown.  Add the rice and stir until the rice is glistening. Add the white wine,
and cook stirring until it evaporates.  Add the chicken stock one cup at a
time, over low heat allowing the cup of stock to be absorbed completley before
adding the next cup.  It should take about 20 - 25 minutes. When the rice is al
dente and creamy, stir in cheese, mint-leaves and finally the peas. Taste for
salt and pepper.

While the rice is cooking, add a tablespoon of olive oil to a large frying pan,
large enough to accomodate all the chops without crowding.  Add the garlic and
saute just a few minutes.  Increase the heat to high, and let the pan come to
temperature.  Add the chops and sear on both sides.  Reduce the heat to med.
high and cook the chops on each side about 4 minutes on each side, depending on
thickness of chops, or to desired taste.

Remove the chops in a warm platter, add the wine to the pan and let it reduce
to about half.  Add the broth and let it reduce to about half.  Add any juices
from the platter with the chops.  Stir in the butter and cook until thickened
slightly.  Pour over the chops.

===

Take care,
Janis

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)