Recipes

1 large onion, chopped

3 cloves garlic, minced

6 cups water

1 lb. chicken or pork, chunks

2 cups roasted green chili (New Mexican)

3 cans white hominy, drained and rinsed

½ cup Kona coffee, espresso

1 tbsp vanilla salt and pepper, to taste

2 tea. vanilla extract

1 tea. vanilla caviar

1 tea. garlic powder

1 tea. onion powder

1 tea. roasted cumin

1 tea. roasted coriander

In a large pot, sauté garlic, onions, coriander, cumin and cook on medium heat until onions are translucent, a few minutes. Add pork (or chicken) and brown lightly. Add water scraping the browned goodies off the bottom with a wooden spoon. Add the brewed coffee, salt and hominy, cooking together for 30 minutes, until incorporated. Add green chili and vanilla, let simmer  for 30 minutes. Serve topped with cheese, green onions, cilantro & warm tortilla. Yummy 😋 

1 lb. Butter

1 ½ cup sugar

1 ½ cups Flour

½ cup Kona coffee, finely ground

10 eggs

2 tbsps. Hawai’ian vanilla extract

2 tea. Hawai’ian vanilla caviar

2 teasp. Baking powder

1½ tea. Hawai’ian vanilla salt

4 tbsp. Hawai’ian vanilla honey

½ cup pineapple juice

1 lb. Candied cherries

1 lb. Candied pineapple

1 lb. Roasted Macadamia nuts

Slice fruit and chop nuts, using ½ cup of flour and Kona coffee to dust the fruit. Beat eggs until light. Cream together butter and sugar. Sift dry ingredients and add together alternating with pineapple juice and nuts, blending well. Pour into prepared loaf pans lined with floured parchment paper. Bake in preheated

325° F oven on middle rack, place a shallow pan of water in upper part of oven for 40 minutes, then move the water to bottom rack and finish baking for 15-20 minutes, until golden brown. Cool in on rack to room temperature and then lightly glaze it with honey and sprinkle with course Hawai’ian Vanilla salt on top. Bon appetite!