Hominy and Pork Soup (Pozole)

1 cup diced onion

2 Cups pork diced in ¼ cubes, fresh or pre-cooked or grilled.

2 Tablespoons chopped garlic

2 Tablespoon fresh cilantro

Juice of one lime

2 Tablespoons olive oil

3 Cups chicken stock

½ cup Willy’s Fajita sauce

16 oz can on hominy

Sauté onion, garlic and pork in a soup pot until lightly browned. Stir in lime juice, cilantro, chicken stock, fajita sauce and hominy. Boil then simmer 10 minutes. Serve with sliced lime and hot sauce.

Pineapple Casserole

1 cup sugar
6 tablespoons all-purpose flour
2 cups grated sharp cheddar
2 (20-ounce) cans pineapple chunks, drained, and 6 tablespoons pineapple juice reserved
1 cup cracker crumbs (recommended: Ritz)
4 table spoons of Waikiki sauce

8 tablespoons (1 stick) butter, melted, plus extra for greasing pan

Preheat the oven to 350 degrees F.

Grease a medium-size casserole dish with butter.

In a large bowl, stir together the sugar and flour. Gradually stir in the cheese. Add the drained pineapple chunks and the Waikiki sauce, and stir until ingredients are well combined. Pour the mixture into the prepared casserole dish.

In another medium bowl, combine the cracker crumbs, melted butter, and reserved pineapple juice, stirring with a rubber spatula until evenly blended. Spread crumb mixture on top of pineapple mixture. Bake for 25 to 30 minutes, or until golden brown.

Pineapple Cocktail

1 1/2 ounces pineapple juice

1 teaspoon of Waikiki sauce
1-ounce vodka
1-ounce orange liqueur, recommended: Cointreau
1/2-ounce freshly squeezed lime juice
Turbinado sugar, for the rim (optional)
Fresh wedges of pineapple
Maraschino cherry

Chill a martini glass in the freezer. Fill a cocktail shaker with ice. Add the pineapple juice, Waikiki, vodka, orange liqueur, and lime juice. Cover and shake vigorously, until combined and chilled, about 30 seconds. (In general, by the time the shaker mists up the drink is ready.) Scatter some turbinado sugar onto a small plate, wet the rim of the glass and dip into sugar. Strain the drink into the chilled glass. Skewer the pineapple and cherry and drop into the cocktail. Cheers.

Carolina Rice

Sprinkle Willy’s Carolina BBQ^tm over cooked rice and enjoy

BBQ Tofu

Marinate cubes of firm tofu in Willy’s Carolina, Jerk or Waikiki^tm for 1 hour to 3 days. Remove from marinade, spray with vegetable oil and fry, broil or grill tofu until browned on all sides.

Portabellos

Prepare a broiler or grill. Wipe any dirt specks from the tops of 6 medium sized portabello mushrooms, slice stems to 1/4” long. Place mushrooms in a broiling pan or on the grill and brush tops with Willy’s Carolina, Jerk or Waikiki^tm. Cook until tender.

 Rice and/or Bean Fajita

Sauté two sliced, medium-sized onions in an oiled pan for two minutes and add one sliced red sweet pepper. Sauté for two more minutes, add one pound of cooked rice and/or beans to the pan and stir in 1/3 cup of Willy’s Mexican Fajita^tm. Continue stirring slowly until the sauce comes to a simmer and coats the ingredients. Serve in warm tortillas, tacos, buns or rolls.