Chef Bobby Buzz Pozole Collard Pilaf

½ C Red Bell Pepper Julienned 1 Inch Long
½ C. Thin Sliced Onions
1 Tbls Chef Bobby Buzz Espresso Rub™
6 C Chopped Collards Or Other Green
1  C Water
1\4 C Bacon Fat Or Olive Oil Base
2 C.  Hominy
2 C. Water
1\2 C. Braising Liquid From Short Ribs

• Saute veggies in olive oil.
• Add water, Chef Bobby Buzz Espresso Rub™, and braising liquid. 
• Cook till greens are tender.
• Add hominy and heat through.

Espresso Rub, 24oz. Bottle/Shaker Top		$19.95 (+Shipping & Handling)
Espresso Rub 5 oz. Tin		$9.95  (+Shipping & Handling)
Espresso Rub 5 oz. Tins Three-Pack		$29.85 (+Shipping & Handling)
Check Out Our SPECIALS for deals on multiples and holiday gift packaging!