Aztec Burger

2 tablespoons vegetable oil
1 onion, chopped
1 cup catsup
1/4 cup water
3 tablespoons spicy salsa
1 tablespoon Nielsen-Massey Pure Chocolate Extract
1 pound ground beef

Heat the oil in a pan, and saute the onions, until translucent. Add the catsup, water, salsa and Pure Chocolate Extract. Cook, stirring occasionally until thickened. Form four hamburger patties with the ground beef and grill or fry as desired. Serve on toasted sourdough bread or your favorite hamburger
buns with the sauce spooned over the top. Serves 4

Kona Rubbed Strip Loin, Pommes Puree Scented with Vanilla, Blackened Corn and Pineapple Relish

Kona Rubbed Strip Loin

- 8, 6 oz New York Strip Steaks

Marinade

- 1 qt Kona Coffee, brewed extra strong and chilled

- ¼ cup Kona Coffee Grounds

- ½ cup Chipotle Peppers

- ¼ cup Rice Wine Vinegar

- 1/8 cup Madagascar Bourbon Pure Vanilla Extract

- 6 cloves Garlic, peeled and chopped

- 3 Shallots, peeled and chopped

- 4 sprigs of Thyme, chopped

- ¾ cup Brown Sugar

- ½ bunch Scallions

- 1 cup Salad Oil

Combine all of the solid ingredients in a food processor and blend.  Slowly add the coffee and salad oil and blend until all of the ingredients are combined.  Cover the steaks in the marinade and cover with plastic wrap so the marinade covers the entire surface area of the meat.  Marinate for at least 4 hours.  After marinating, remove and dry off the steaks.  Season with salt and pepper, and grill to your desired temperature.