Skip to main content

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, 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. 

Comments

  1. 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

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

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

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas