Skip to main content

Cumin-Rubbed Pork with Rhubarb-Apricot Chutney

By

As we move into summer vacation, the days grow longer, the fruits get sweeter, and Jake dusts off the charcoal grill...especially on Friday evenings when all we have to do is spend time together. No homework to do. No uniforms to iron. And no bedtimes to keep. Love it!

Tonight I had some pork cutlets. Here's what I did. Every single person in the family devoured it and asked for seconds. That is an accomplishment.


While the coals are burning down to the proper temperature, rub the pork with ground cumin, ground cinnamon, ground coriander, and freshly ground smoked sea salt.

Then make a quick chutney. One thing I like to do is tie in flavors between dishes. Since I used ground coriander in the rub on the meat, I used fresh cilantro in the chutney because it's all the same plant. Why the different names? I have no idea.

For the chutney...

scallions
rhubarb
apricots
raw sugar
honey
red wine

Cook all of that in a large flat-bottomed pan until the fruit is softened and the sauce thickened. Once to the consistency that you desire, stir in chopped cilantro and season with freshly ground pink Himalaya salt and flower pepper.

Grill the meat - I can't really write about that since the extent of my participation in that process is to rub the meat and hand it over to my grill master husband. Then serve with a large dollop of chutney. 
Labels:

Comments

  1. JennMay 31, 2012 at 2:23 PM

    I had no idea that cumin was the same herb as coriander and cilantro (I knew those were from the same plant)... Lightbulb on!

    ReplyDelete

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Frozen Art Gourmet Ice Cream

By
As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more