1 Banana halved length wise
2 Seaweed sheets (no added flavor)
Sprinkles of Coffee Chili and/or Toasted Sesame


  • Lay half a banana on each sheet of seaweed
  • Sprinkle lightly the Coffee Chili and/or Toasted Sesame onto the banana halves
  • Roll up the seaweed sheets and eat as a breakfast wrap

Posole Party

1 lb of Pork (Chucky 1.5” Cubes)
1 lb of Chicken (Chucky Cubes)
1/4 cup oil
1 red onion (chopped)
4 cans of chicken broth
1 28 oz can Hominy (drained)
1 28 oz can Pinto beans (undrained)
1 28 oz can Diced Tomatoes (undrained)
2 Tbsp Deep Roasted Garlic
2 Tbsp Chipotle Creole
1 Tbsp Coffee Chili
1 Tbsp Chili Ginger
1 Tbsp Wasabi Habanero
2 tsp ground cumin
5 limes (juiced)

Radish slices, chopped Cilantro, chopped white onion, shredded green/red cabbage, jalapeños, pickled carrots, lime wedges & chopped avocado . (It’s a party!)


  • Combine all 5 seasonings and rub evenly onto pork and chicken.
  • Heat oil in a large skillet over medium high heat.
  • When hot, brown the meat on all sides.
  • Line a sheet pan with foil and put the meat in there.
  • Seal the pan & bake the meat at 275 degree oven for 2 hours.
  • In a large heavy pot, add chicken broth, onions, hominy, & pinto beans, stir and bring to a boil.
  • Next add tomatoes and baked meat into the boiling broth, reduce heat to medium.
  • Add more water or broth to keep ingredients submerged.
  • Cook for additional 30 minutes until posole is a thick soupy stew consistency.
  • Add lime juice last & stir to brighten the flavors.

Serve in individual bowls and allow guests to select their own garnishes… Play with their Food!
Warm Tortillas is the traditional accompaniment. Toasted crusty bread is ok too.

For vegetarian version: substitute meat with 1 can of black or kidney beans, substitute chicken broth with vegetable broth.

Bold Coffee Chili Steak

2X Ribeye Steaks (2 lbs total)
1.5 tsp of olive oil
1/2 cup of beef broth
3/4 cup of red wine
4 Tbsp of Coffee Chili
2 Tbsp of Korean BBQ
1 Tbsp of Thai Steak


  • Stir in bowl the 3 dry spices and rub the mixture onto the steaks, top off steak with any excess.
  • Place the steaks in a plastic bag, sealed, and refrigerate for four hours.
  • When ready to cook, remove steaks from fridge and preheat oven to 400 degrees.
  • Heat oil in large cast iron skillet (or oven safe skillet) over medium high heat & brown steaks to caramelize for 2 minutes on each side.
  • Place the skillet in oven until steaks are done to your desired internal temperature (5-7 minutes average).
  • Remove steaks from oven & allow to cool on a cutting board for 10 minutes.
  • Meanwhile, pour red wine into skillet to deglaze the yummy browned bits, reduce liquid to half over medium heat (5 minutes)
  • Add beef broth & stir to reduce this sauce over medium heat (5 minutes) to desired consistency.
  • Serve this au jus on the side if the steak is whole, or pour sauce over the sliced meat.
  • Garnish w/ chopped parsley, chives, or green onion.
  • Baked, chunky mashed, or riced potato is perfect with this dish.
  • Roasted cauliflower is another tasty optional pairing.