Just about any occasion sends me to the kitchen to create. My pots and pans are my culinary canvas. I cook dinners for friends' birthdays, for holidays, and three times a day for my family.
My hope is that my descriptions and photos will inspire you to get out to the farmers markets or down an aisle at the grocery store that intimidates you, try some new ingredients, and get crazy with the herbs and spices!
Saturday, May 19, 2012
Cumin-Rubbed Pork with Rhubarb-Apricot Chutney
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, 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 cumin in the rub on the meat, I used fresh cilantro in the chutney because, it's all the same plant - cilantro is the leafy herb, coriander is the seed, and cumin is the seed in powdered form. Why the different names? I have no idea.
For the chutney...
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.