COCOA RUB
This spicy cocoa rub is excellent for chicken, steaks, thick chops, and spare ribs. You can also add it to chili and hearty, thick soups.
Provided by jcjeffers
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 16
Number Of Ingredients 9
Steps:
- Stir the salt, cocoa powder, white sugar, brown sugar, garlic powder, onion powder, cumin, chili powder, and black pepper in a small bowl until combined. Store in an airtight container.
- To use, rub 2 to 3 teaspoons of the spice mixture onto a serving of meat, and let stand at least 10 minutes before cooking.
Nutrition Facts : Calories 26 calories, Carbohydrate 5.6 g, Fat 0.5 g, Fiber 0.9 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 1333.4 mg, Sugar 3.1 g
CHICKEN WITH COCOA RUB
Couldn't resist posting this recipe from Smart Balance -- the rub sounds so interesting with these warm spices. If you prefer to use boneless, skinless breasts, you will need to adjust the cooking time as boneless breasts take less time to cook and they may dry out.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees F. Place a heavy-bottom, ovenproof skillet over medium heat. Combine rub ingredients, brown sugar through olive oil, in a food processor until smooth, about 1 minute.
- Spray chicken with cooking spray and place in skillet (with the side that has the skin removed facing down). Cook until browned, about 5 minutes. Turn off heat and flip chicken and coat the browned side with cocoa mixture. Place skillet in oven and cook until chicken is cooked through, about 15-20 more minutes.
Nutrition Facts : Calories 227, Fat 11.9, SaturatedFat 3.3, Cholesterol 72.6, Sodium 229.7, Carbohydrate 5.4, Fiber 0.9, Sugar 3.5, Protein 24.2
COCOA CHILI RUB
Wake up pork with this adventurous blend of cocoa and chili! Just the right amount of heat, the right amount of sweet, and a rich infusion of chocolate. Go on, you know you want to see what the fuss is all about.
Provided by Stoblogger
Categories Low Cholesterol
Time 5m
Yield 8 , 8 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients in a covered jar or ziploc bag and shake to evenly blend.
- Rub on pork chops, pork tenderloin, or chicken legs or thighs. I find this a little too rich for beef but if you feel adventurous, go for it!
- This recipe makes enough for two small whole pork tenderloins or 6-8 chops.
- Rub meat with blended spices and allow at least two hours to marinate before grilling or broiling.
ROASTED CHICKEN WITH CHIPOTLE COCOA RUB
A brown sugar, salt, cocoa, and chipotle chili rub brings Mexican-inspired flavor to this tender roast chicken.
Provided by Diamond Crystal Salt
Categories Trusted Brands: Recipes and Tips Diamond Crystal® Salt
Yield 4
Number Of Ingredients 7
Steps:
- Combine Diamond Crystal® Kosher Salt, brown sugar, white sugar, cocoa powder, and chipotle chili powder in a medium sized bowl; stir well. Transfer to a sealable airtight container; set aside until needed. Spice blend will hold for 6 to 9 months at room temperature.
- Preheat oven to 350 degrees F (175 degrees C).
- Rinse chicken and lightly dry off with paper towel. Place chicken in a heat-proof baking dish.
- Liberally rub approximately 1/2 cup seasoning onto chicken; apply at least 30 to 60 minutes prior to cooking. If not cooking within the hour, cover and refrigerate. (If removed directly from fridge, allow to sit at room temperature for 15 minutes.)
- Drizzle and gently rub chicken with oil.
- Roast in the pan to an internal temp 160 degrees F, approximately 1 hour 15 minutes.
- Allow to rest for 20 to 25 minutes before carving or serving.
Nutrition Facts : Calories 999.2 calories, Carbohydrate 107 g, Cholesterol 238.9 mg, Fat 37.4 g, Fiber 1.8 g, Protein 60.9 g, SaturatedFat 9.2 g, Sodium 22965.5 mg, Sugar 103.4 g
CHILI RUBBED CHICKEN
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 1 whole chicken will feed 4 people
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Wash and pat dry chicken and refrigerate. In a food processor, blend the chipotles, cilantro, olive oil, garlic, onion, jalapeno, salt, and pepper. Rub the chili mixture all over the chicken, inside and out. Season with salt and pepper, inside and out. Roast for about 35 to 45 minutes, or until the chicken is cooked through and the juices run clear. Allow the chicken to rest 15 minutes before cutting.
COCOA-CHILI-RUBBED CHICKEN
Provided by Food Network
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. In a mixing bowl, combine all the dry ingredients. Heat a large ovenproof skillet over medium heat. Add almost all of the 2 tablespoons olive oil to the skillet. Brush both sides of chicken breasts with remaining oil.
- Generously rub chicken with the cocoa-chili rub until evenly coated on all sides. Place chicken into skillet and sear on both sides. Remove skillet from heat and bake in the oven for approximately 12 minutes or until chicken is cooked through.
COCOA AND SPICE SLOW-ROASTED PORK WITH ONIONS
This needs a long, lazy roasting, so enjoy the aromas as you get ready for the party.
Provided by Michael Chiarello
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Stir peppercorns and coriander in small skillet over medium heat until spices are darker in color,about 5 minutes. Transfer toasted spices to spice grinder; grind finely. Place in small bowl; mix in remaining ingredients. DO AHEAD: Can be made 1 week ahead. Cover and let stand at room temperature.
- Heat oil in large pot over medium heat. Add onions and sage; sprinkle with salt and pepper. Sauté10 minutes. Add 1 1/2 cups water; cover and cook until onions are soft, about 15 minutes. Uncover; continue to cook until onions are beginning to brown and water has evaporated, about 30 minutes.
- Meanwhile, preheat oven to 300°F. Sprinkle spice rub on large sheet of foil. Roll pork in rub, pressing to coat (some of rub will be leftover). Set pork on rack in large roasting pan. Top pork with 1/3 of onions; scatter remaining onions around pork in pan.
- Roast pork and onions until onions are deep brown, stirring occasionally, about 3 hours. Transfer onions from pan to medium bowl. Continue to roast pork until very tender and thermometer inserted into center registers 165°F, about 2 1/2 hours longer. Transfer pork to platter. Rewarm onions in microwave at 10 second intervals and season with salt and pepper; spoon around pork.
- Seghesio 2005 Sangiovese (Sonoma, $25). Its hints of spice and dark fruit flavors are a slam-dunk with pork.
RING OF FIRE GRILLED CHICKEN
My bi-level grill method, aka "ring of fire," exposes chicken to both high direct heat and low indirect heat to ensure a perfectly grilled bird every time. If you own and operate a grill, sooner or later you're gonna attempt to grill a chicken. However, as many cooks can attest, chicken, intact or in parts, is simply not grill-friendly. If we're to overcome the numerous grill challenges chicken pose (irregular shapes, connective tissue, flammable fat), we must embrace bi-level cookery - that is, a method by which we cook over high direct heat and then either low direct or indirect heat. Since this type of fire is a real pain to work with on a small grill, I developed the "ring of fire," which employs a ring of aluminum foil and a couple of pie pans to create two very different zones of heat that are especially easy to manage on a circular grill such as my Weber Kettle. This recipe first appeared in Season 14 of Good Eats.
Provided by Level Agency
Categories Mains
Time 2h50m
Number Of Ingredients 10
Steps:
- Put the chicken pieces in a 1-gallon zip-top bag with the water, honey, and salt. Seal the bag and move around vigorously for 1 to 2 minutes to distribute the honey and dissolve the salt. Set the bag in a leakproof container and refrigerate for 1 1/2 hours.
- Meanwhile, combine the curry powder, chili powder, cocoa powder, adobo powder, cumin, and hot smoked paprika in another 1-gallon zip-top bag.
- Thoroughly drain the chicken, and pat very dry with paper towels. Do not rinse.
- Put the chicken in the bag with the spice mixture and shake to thoroughly coat the chicken. Lay the pieces on a wire rack set inside a half sheet pan. Rest for 30 minutes.
- Spritz 2 pieces of newspaper lightly with vegetable oil and put in the bottom of a charcoal chimney starter. Fill the chimney starter with natural chunk charcoal, 2 to 3 pounds, and set on the bottom grate of a kettle grill. Light the paper and heat until the coals are hot and ashy, 15 to 20 minutes. Prepare a ring of heavy-duty aluminum foil with the center 9 inches in diameter. Put this ring over the chimney starter and lay on the charcoal grate.
- Carefully and evenly distribute the hot charcoal outside the ring. Set an aluminum pie pan in the center of the ring to catch any drippings. Set the cooking grate in place and heat for 2 to 3 minutes.
- Lightly oil the cooking grate. Arrange the chicken pieces, skin side down, on the grate over the hot coals. Turn the legs a quarter turn every 3 to 4 minutes. Turn the thighs, wings, and breasts after 4 to 5 minutes. Skin should blister and darken in color. Adjust intensity of heat by turning the grill grate to expose chicken pieces to cooler or hotter coals as needed and to avoid flare-ups.
- After 9 to 10 minutes total cook time, move the breast to the center of the grill and cover with a second aluminum pie pan. After 1 more minute, put the wings on top of the pie pan. Lean the thighs and legs against the side of the aluminum pie pan away from the direct heat of the coals. Turn every 2 minutes. Put any pieces that finish cooking on top of the pan. After 18 to 20 minutes total cook time, check the temperature with an instant-read thermometer inserted in the deepest part of each piece. The pieces should reach 155ºF.
- Remove the chicken to a clean bowl. Cover with a tea towel and rest 5 minutes.
- To serve, place the breast on a cutting board with the narrow end facing you and slice, leaving a small piece of meat connected at the wing end so that the meat can be fanned on the plate. Or, simply pick it up with your fingers and dig in.
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- In a large bowl, combine the water with the red pepper and 1 1/2 teaspoons of salt and stir until the salt dissolves. Add the pork chops and let brine at room temperature for 1 hour.
- Light a grill and create a cool zone. (For a charcoal grill, rake the coals to one side; for a gas grill, leave one side unlit.) In a bowl, mix the cocoa, sugar and ancho powder with 1 tablespoon of salt.
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