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

Caulibits Crni Rižoto (Croatian Black "Risotto") #Whole30

By
Last week, I participated in the Wine Pairing Weekend event 'New Year, New Wine." I paired Crni Rižoto with Dingac Vinarija’s Pelješac...and you can read my post: here . I was pouring a Croatian wine and decided to make a traditional Croatian dish. Every seafood restaurant in Croatia has a  Crni Rižoto  (black risotto) on its menu.  Crni Rižoto  is risotto dyed black with squid ink; I used cuttlefish ink for the same effect. However, since arborio rice is not Whole30 compliant, I made a version for myself that used caulibits instead of rice. Ingredients 1 C fish stock (or a combination of fish stock and vegetable stock) 1 T olive oil 1 medium shallots, peeled and minced 1 cloves garlic, crushed and minced 1/4 lb shrimp 1/4 lb squid tubes, cleaned and sliced into rings 1/4 lb scallops 1/4 lb clams, scrubbed 1/4 lb mussels, scrubbed 4 C caulibits, or chopped cauliflower 1 T fresh parsley, minced juice and zest from 1 organic lemon 1 t cuttlefish ink
Post a Comment
Read more

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

By
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir
15 comments
Read more

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

By
This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t
5 comments
Read more