Cocoa Rub Recipes

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COCOA RUB



Cocoa Rub image

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

¼ cup sea salt
2 teaspoons unsweetened cocoa powder
1 tablespoon white sugar
2 tablespoons dark brown sugar
3 tablespoons garlic powder
1 tablespoon onion powder
3 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons ground black pepper

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

COCOA SPICE RUB



Cocoa Spice Rub image

Make a batch of this up to have on hand. Great on pork tenderloin, chops, or even steaks. I might try this on tofu as well. I got this recipe from Easy Entertaining with Michael Chiarello

Provided by Kozmic Blues

Categories     < 15 Mins

Time 15m

Yield 3/4 cup

Number Of Ingredients 7

1 tablespoon whole white peppercorns
1 tablespoon whole coriander seed
4 1/2 tablespoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground cloves
3 1/2 tablespoons unsweetened cocoa
4 tablespoons sea salt or 4 tablespoons kosher salt

Steps:

  • In a medium saucepan over medium heat, toast white peppercorns and coriander seeds until they begin to pop.
  • Remove from heat and grind to fine powder in a spice mill, coffee grinder or mortar& pestle.
  • Mix the ground pepper and coriander with remaining spices, cocoa and salt.
  • Cocoa spice rub will keep in an airtight container for up to 3 months.

DOLLY PARTON'S COCOA RUB



Dolly Parton's Cocoa Rub image

This rub is included as part of the Southwestern Grilled Chicken recipe in her cookbook, "Dolly's Dixie Fixin's."

Provided by Julesong

Categories     Low Cholesterol

Time 5m

Yield 1 batch

Number Of Ingredients 6

1/4 cup salt
3 tablespoons garlic powder
3 tablespoons cumin
2 tablespoons chili powder
2 tablespoons black pepper
2 teaspoons unsweetened cocoa

Steps:

  • Mix together and use prior to grilling chicken and steaks.
  • Store the spice mixture in an airtight container; can be stored for up to 1 month.
  • Also is good stirred into chili and thick soups!

COCOA PORK



Cocoa Pork image

Provided by Aida Mollenkamp

Categories     main-dish

Time 15h15m

Yield 6 to 8 servings

Number Of Ingredients 11

5 to 6-pound boneless pork shoulder, trimmed of excess fat
2 tablespoons vegetable oil
2 tablespoons kosher salt
3 tablespoons unsweetened cocoa powder
3 tablespoons packed light brown sugar
1 tablespoon grated orange zest
1 teaspoon freshly ground black pepper
1/4 teaspoon ground clove
3 medium yellow onions, quartered
1/3 cup freshly squeezed orange juice
1/4 cup red wine vinegar

Steps:

  • In a small mixing bowl, add the cocoa, sugar, orange zest, black pepper, and clove. Combine well to form a rub. Coat the pork with oil and sprinkle with the salt. Smear the cocoa rub all over the pork shoulder. Add the onion quarters and pork to a large dish and pour orange juice and red wine vinegar over the pork. Cover with plastic wrap and refrigerate for 4 to 12 hours to marinate.
  • Preheat the oven to 425 degrees F and arrange a rack in the middle. Let pork sit a room temperature while oven heats up, at least 45 minutes to 1 hour.
  • Remove pork from marinade and dry well. Put the pork in a clean, dry roasting pan, and roast until the skin is browned, about 30 minutes. Reduce the oven to 325 degrees F, scatter onions from the marinade around the pork and roast until the internal temperature registers 155 degrees F on an instant-read thermometer, about 2 to 2 1/2 to 2 hours.
  • Transfer the pork to a cutting board and cover loosely with foil. Allow the roast to rest for 15 to 30 minutes before carving.
  • Slice between the meat and cracklings and lift the crackling off in 1 piece. Cut the crackling into pieces, so they're easier to eat. Carve meat downward and against the grain and arrange on a platter. Spoon pan juices and onions over the meat and serve.

COCOA-RUBBED NEW YORK STRIP STEAK FOR TWO



Cocoa-Rubbed New York Strip Steak for Two image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h10m

Yield 2 servings

Number Of Ingredients 10

8 baby red beets, peeled and cut in half through the root
3 tablespoons olive oil
1 tablespoon balsamic vinegar
2 teaspoons fresh thyme leaves
Kosher salt and freshly ground black pepper
1 tablespoon cocoa powder
1 teaspoon ancho chile powder
1 teaspoon Hungarian paprika
One 20-ounce New York strip steak, at room temperature
3 tablespoons canola oil

Steps:

  • Preheat the oven to 400 degrees F.
  • Toss the beets in a bowl with the olive oil, vinegar and thyme; season with salt and pepper. Lay the beets cut-side down on a baking sheet. Roast until the beets are slightly tender and a little crispy on the edges, 35 to 40 minutes.
  • Meanwhile, combine the cocoa powder, chile powder and paprika in a small bowl. Season the steak with salt and pepper, then rub with the cocoa mixture.
  • Heat a heavy-bottomed ovenproof saute pan or cast-iron skillet over medium-high heat. Add the canola oil and heat until it begins to smoke. Add the steak and sear on one side until heavily caramelized, 6 to 7 minutes. Flip the steak, transfer the pan to the oven and roast until the internal temperature reaches 125 degrees F for medium rare, about 10 minutes. Allow the steak to rest for 15 minutes before slicing. Serve with the roasted beets.

CHIPOTLE COCOA-RUBBED SALMON



Chipotle Cocoa-Rubbed Salmon image

Provided by Kardea Brown

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 heaping teaspoon Miss Brown's House Seasoning, recipe follows
1 teaspoon chipotle chile powder
1 teaspoon unsweetened cocoa powder
1 teaspoon packed dark brown sugar
Four 6-ounce salmon fillets
1 tablespoon olive oil
Flaky sea salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • Preheat the broiler to low. Place an oven rack in the upper third of the oven. Line a baking sheet with parchment paper.
  • Stir together the House Seasoning, chile powder and brown sugar in a small bowl. Pat the salmon fillets dry and place skin-side down on the prepared baking sheet. Brush the top of each filet with olive oil and then rub the spice mixture over the top and sides.
  • Broil until the salmon is not quite cooked through and feels firm to the touch, about 10 minutes. Sprinkle with sea salt before serving.
  • Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

SPICY COCOA STEAK RUB



Spicy Cocoa Steak Rub image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 18

1 tablespoon cocoa powder
2 teaspoons chipotle powder
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon brown sugar
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
Two 1-inch-thick rib eye steaks
2 tablespoons olive oil
1 tablespoon salted butter
3 cups mixed greens
1 cup cherry tomatoes, halved
4 radishes, sliced thinly
1 lemon, juiced
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
1/4 cup shaved Parmesan

Steps:

  • Make the rub by mixing together the cocoa powder, chipotle powder, salt, garlic powder, brown sugar, smoked paprika, cayenne and black pepper in a small bowl. Generously sprinkle the steaks with the rub and set aside.
  • Heat the oil and butter in a large cast-iron skillet over medium-high heat. When the butter has melted and the oil is hot, add the steaks to the skillet and cook as desired, about 4 minutes per side for a perfect medium-rare. Remove from the skillet and let rest for 5 minutes.
  • For the salad: Meanwhile, add the greens, tomatoes and radishes to a bowl. Add the lemon juice, olive oil and a pinch of salt and pepper. Toss together, making sure everything is coated in the oil and lemon. Add to the center of a platter and top with the Parmesan.
  • Slice the steak and add to the platter with the salad, then serve.

SEARED PORK TENDERLOIN WITH COCOA SPICE RUB



Seared Pork Tenderloin with Cocoa Spice Rub image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 35m

Yield 8 servings

Number Of Ingredients 9

1 tablespoon whole white peppercorns
1 tablespoon whole coriander
4 1/2 tablespoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground cloves
3 1/2 tablespoons unsweetened cocoa
4 tablespoons sea salt, preferably gray
2 (2-pound) boneless pork tenderloins
2 tablespoons extra-virgin olive oil

Steps:

  • Preheat oven to 400 degrees.
  • In a medium saucepan over medium heat, toast white peppercorns and coriander seeds until they begin to pop. Remove from heat and grind to fine powder in a spice mill or coffee grinder. Mix the ground pepper and coriander with remaining spices, cocoa and salt.
  • Trim the pork tenderloins of fat and silver skin. Rub with a generous amount of the cocoa spice rub. Heat the olive oil in a large saute pan over medium high heat until hot but not smoking. Sear each tenderloin on all sides until a rich brown color, about 2 minutes on each side. Remove tenderloins from heat and finish in the oven for about 10 minutes or until cooked through.
  • Let the tenderloins rest out of the oven for at least 10 minutes before carving.
  • Extra cocoa spice rub will keep in an airtight container for up to 3 months.

CHICKEN WITH COCOA RUB



Chicken With Cocoa Rub image

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

1 tablespoon dark brown sugar
1 tablespoon unsweetened cocoa powder
2 garlic cloves, minced
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon salt
1 teaspoon olive oil
1 lb skinless bone-in chicken breast (4 portions)
nonstick cooking spray

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

COFFEE-COCOA RUB FOR BRISKET RECIPE - (3.8/5)



Coffee-Cocoa Rub for Brisket Recipe - (3.8/5) image

Provided by á-2179

Number Of Ingredients 10

3/4 c coffee, ground into a powder from fresh beans *
1/2 c cocoa powder, preferably Dutch-processed
3/4 c light brown sugar
1/2 c pure chili powder **
1/2 c paprika
1 Tblsp dried thyme
1 Tblsp garlic powder
1 Tblsp onion powder
1 tsp cinnamon
1/2 tsp allspice

Steps:

  • Mix well. Generously salt the brisket (or salt to taste), then apply the rub.

COFFEE AND COCOA STEAK RUB



Coffee and Cocoa Steak Rub image

Make and share this Coffee and Cocoa Steak Rub recipe from Food.com.

Provided by Please Delete

Categories     < 15 Mins

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 6

2 tablespoons of fine ground coffee (not flavored)
1 tablespoon unsweetened cocoa powder
1/2 teaspoon cinnamon
1/2 teaspoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

Steps:

  • In a pie plate or bowl, combine coffee, cocoa powder and cinnamon. Set aside.
  • Rub the steak with olive oil, then sprinkle with the salt and pepper.
  • Coat the steak with the coffee-cocoa mix, pressing it into the meat.
  • Grill to your preferences.

Nutrition Facts : Calories 18.3, Fat 1.5, SaturatedFat 0.4, Sodium 218.9, Carbohydrate 2.1, Fiber 1.3, Sugar 0.1, Protein 0.6

COCOA CHILI RUB



Cocoa Chili Rub image

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

3 tablespoons brown sugar
1 -2 tablespoon unsweetened cocoa powder
1 tablespoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cinnamon, Saigon
1/2 teaspoon salt
1 pinch cayenne pepper (optional)

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.

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