Coffee and Cacao Crusted Pork (or Beef) featuring Cabana Cachaca Rum Makes enough rub to encrust 2 pork tenderloins, about 2 lbs. each or about 4 pounds New York Strip steaks

This combination is surprisingly delicious and complementary to both pork and beef. The coffee and cacao nibs mellows with the addition of the citrus notes in the Cabana Cachaca rum, and yes, in this case it is worth making the trip to the Wine and Sprits Shoppe to pick up Cabana. As with all spirits I use in cooking, I choose the highest quality and best tasting. After all, once the alcohol burns off you're left with the flavor profile of the spirit. The sauce created to go with this rub is intense, and meant to be so. It thickens as it rests at room temperature, so a pastry brush is the perfect tool to paint a swath of sauce across your plate. Too much of a good thing, in this case, will overpower the delicate balance of the rub and the meat! The green chili sugar is available online at The Spice and Tea Exchange, but you can easily create the same flavor infusion by substituting a jalapeno and raw sugar.

Ingredients 1/2 cup whole espresso beans 1 1/2 tablespoons cacao nibs (use 2 tablespoons if preparing rub for beef) 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 scant teaspoon Saigon cinnamon 1 teaspoon chili powder 1 teaspoon Cacao chili powder 2 tablespoon Cabana Cachaca rum 1 tablespoon Mirin 1 tablespoon green chili sugar (substitute 1 small jalapeno seeded and chopped and 1 tablespoon sugar in the raw) 2 teaspoons salt

For grilling pork (omit if grilling beef) 2 tablespoons hazelnut oil

Preparation Place the espresso beans in the bowl of a food processor fitted with a metal blade. Process until fine. Add the cacao nibs and process until the mixture is fine. Add the remaining ingredients and process until almost smooth and paste like.

Place meat on a sheet of cling film; spread the rub evenly on both sides. Wrap the cling film tightly around the meat. Repeat with the other piece of meat. Place in a re-sealable bag and refrigerate at least 4 hours or up to 12.

Remove meat from refrigerator about 20 to 30 minutes before grilling. Prepare grill for medium direct heat.

Using the back side of a large chef's knife, scrape most of the rub from the protein. (It's okay if some remains). Blot dry with paper towels. If using pork, lightly brush each tenderloin with the hazelnut oil. Grill until just cooked through for the pork; and to desired doneness if using beef. Allow meat to rest about 10 minutes.

Service Brush a bit of the Coffee and Cabana Cachaca Rum sauce on a dinner plate. Slice and serve the meat on top of the sauce.

Coffee, Cacao, and Cabana Rum and Butter Sauce Makes about 1 cup

Ingredients 8 tablespoons (1 stick) butter 1 tablespoon instant espresso 2 tablespoons cacao nibs, finely ground in a spice mill 1 1/2 tablespoons dark brown sugar Zest of 1 large orange 2 tablespoons cream 1/4 cup Cabana Cachaca rum

Preparation Place the butter, espresso, ground cacao nibs and dark brown sugar in a small saucepan over medium-low heat. Melt the ingredients together whisking occasionally to combine. When combined and the mixture begins to boil, add the cream and mix well. Let the mixture return to a boil. Turn off the heat and carefully add the rum. Whisk to combine for about 1 minute. Return to the heat and return the mixture to a simmer. Simmer for about 2 minutes more to finish cooking off the alcohol. Taste. Adjust flavors if needed. Set aside to cool to room temperature.

Cabana Fruit Salsa Serves 6 Nothing could be easier than this flavorful, spiked fruit salad. I choose (and recommend Cabana Cachaca (pron. kah-SHAH-sah), a rum fermented and distilled in Brazil from freshly pressed sugarcane. Cabana rum has a delicate citrus nose, but also a smooth round finish, which makes it perfect for spiking fresh fruit. Don't be fooled, though, this is rum and deliciously intense! A little will go a long way here, but in a pleasantly palatable way. For an eye-appealing finish, top the salsa with a grate or two of fresh lime and orange zest, and some toasted coconut.

Ingredients 2 ripe mangoes, small dice 2 ripe but firm bananas, peeled and sliced about 1/2" thick, then chopped 1 cup fresh pineapple, small dice 3 firm but ripe small sweet peaches, small dice 2 sweet-tart plums, small dice 1/2 cup seedless cucumber, peeled and finely chopped 1/4 cup red bell pepper, finely chopped 1 small jalapeno, seeded and finely chopped 2 tablespoons candied ginger, finely chopped 2 tablespoons Cabana Cachaca rum 1 cup sweetened, shredded coconut, toasted, to garnish Zest of lime and orange, to garnish

Preparation In a large, non-reactive bowl, combine the chopped fruits, vegetables, and the candied ginger. Add the rum and gently toss. Refrigerate for about 30 minutes and toss again. Return to the refrigerator for about 15 more minutes, until the flavors meld. While the fruit is marinating, toast the coconut.

Toast the coconut. Preheat the broiler and adjust the oven rack to about 6"inches below the heat source. Place the coconut on a rimmed cookie sheet and place under the broiler, about 1 minute. Watch carefully. As the coconut begins to toast, remove the cookie sheet and toss the coconut. Return the sheet to the oven and continue the "remove, toss and return to oven" process until the coconut is lightly toasted. Take care and watch closely as the sugars in the coconut will burn quickly under the direct heat of the broiler.

Service Gently toss the fruit and transfer to a chilled serving bowl. Generously sprinkle about 1/2 of the toasted coconut on top of the fruit, and grate zest over top. Serve remaining toasted coconut along side the fruit salad..