I reached deep for this recipe when I saw our editorial calendar for chocolate inspired recipes.  The first thing that popped into my mind was “OMG, chocolate and meat?”  Then I remembered this recipe that I have not made in a long time.  Lucky for you as it is amazingly delicious.

One of my favorite flavor combinations is chocolate with chipotle pepper.  Now, quit turning up your nose, it is amazing.  The slight sweetness with the smokey peppers is perfect, I even bake with it.  Now when you pair pork or beef with this rub, then add a grill to the mix, you are in for a treat.  When I make my coco and chipotle rub I use a combination of coco power, nibs, brown sugar and chipotle.  Then I massage it into a great cut of meat, and let it sit for about 45 minutes.  After it has “marinading” I throw it on the grill.

I really like to use tenderloin cuts of pork or beef with this recipe.  After the meat has sat for 45 minutes, I sear it quickly on all sides over a hot grill, then I continue grilling it over medium heat.  This step will lock in the juices.  This cut of meat can dry out, quickly, so you want to be sure to get it to almost it’s ideal temperature, remove it from the grill and let rest for ten (10) minutes before slicing.  Don’t worry it will continue to cook while resting.  The ideal temperatures are:

• Beef Tenderloin (medium rare)                  130 – 135          I remove it at 120
• Pork Tenderloin                                              145                    I remove it at 135

So don’t be afraid to use chocolate or coco in your savory dishes.  Think of this recipe as the baby steps to exploring new ways to cook with meat.

This week we are slimming down at The Back Burner.  Only seems appropriate with swimsuit season just around the corner.  I am  happy to say that I have been pretty good this year;  but, with June only a month and a half way, I am feeling the pinch.  Time to really buckle down with some slimming ideas.  Here are a few ways, I like to slim down while still enjoying a juicy steak.
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This week we are discussing techniques over at the Back Burner, particularly poaching.  Poaching is a technique that can be used for a variety of foods besides eggs.  Normally one does not think of when cooking meat or fish when they consider this option.  It just happens to be one of my favorite ways to prepare both, especially chicken and fish.

Poaching fish is a great alternative to frying, as it is healthier for you.  When poaching food, particularly fish, the meat becomes more moist and flavorful.  As well it is a simple practice that anyone can master.  The first thing to decide is what type of poaching liquid you can use beyond water.
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