Jerk Pork, Rhubarb Nectarine Chutney, and Cabbage Salad Sandwich

There’s nothing like a delicious sandwich for lunch. The trick is to get a good blend of flavor and texture and this sandwich brings everything. There are three ingredients in this sandwich, roast pork, cabbage, and chutney.

Roast Pork

I like to buy the cheapest pork roast, the shoulder or picnic roasts which run about $1.50 per pound. I spread Jamaica Jerk seasoning over the outside of the roast, top, bottom and sides. I roasted for about 40 minutes at 450° F. Roasting time depends on the size of the roast, so I always use a meat thermometer, removing the roast from the oven to rest when the thermometer reaches 140°.

Nectarine-Rhubarb Chutney

Chutneys are the easiest thing to make. All you do is toss some fruit in with sugar, spices, lots of ginger, and some vinegar or citrus juice, in this case, lime juice. Chop everything up, bring to a boil, reduce heat and let simmer for about one to two hours so all the substance is cooked down to a thick liquid. These are ingredients in this chutney.  This makes about a cup of chutney.

  • 3 stalks of rhubarb
  • 4 small or 2 large nectarines
  • 1/3 cup of sugar
  • 1 small lime, use zest and juice
  • 1 tbsp grated ginger
  • 1/2 tsp of ground cumin
  • 1/4 tsp of cinnamon
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 1/2 tsp red pepper flakes

Cabbage Sandwich Slaw

Just about any slaw will work, a mix of crunchy cabbage with a dressing of vinegar is all you need.

  • 1 cup finely chopped cabbage
  • 2 TBSP chopped cilantro
  • 2 TBSP diced yellow onion
  • 1 TBSP rice vinegar (more or less)
  • Lime zest from one lime

For this, I finely chopped one cup of cabbage, added cilantro and yellow onion. I added some salt and pepper to taste. I then added rice vinegar, just enough to dress the salad (about 1 TBSP). Mix it up and let it rest for an hour or more so the cabbage absorbs the vinegar. (This makes enough slaw for two sandwiches)

Rye Bread

I suppose you can use any bread, but I am partial to rye. I spread chutney on one slice and mayonnaise on the other. On the side with mayo, I put the cabbage slaw and I put the pork on the chutney side. I spread a bit more chutney over the pork. This helped hold it all together when I put the pieces together and cut it in half.

This is a delicious sandwich with the crunchy freshness of the cabbage with the bit of tang of vinegar and lime. The chutney adds the unctuous sweet and sour. The rye lays down this hearty foundation for the meat and slaw. It’s perfection.

 

Advertisements

Tomato Jam

Tomato Jam

Ever since I read the words tomato jam in some book about the South, I have been thinking I need to try it. When there were two freah tomatoes in my Imperfect box this week, I knew its time had come.

  • 2 tomatoes, remove the core and chop
  • 1/3 cup of sugar
  • 1 small lime, use zest and juice
  • 1 tbsp grated ginger
  • 1/2 tsp of ground cumin
  • 1/4 tsp of cinnamon
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 1/2 tsp red pepper flakes

Put all the ingredients in a heavy saucepan and bring to a boil while stirring steadily. Turn the heat down to low and let simmer for about 90 minutes, checking and stirring every 15 minutes or so until reduced to a thick jam texture. Store in a covered container in the fridge. It will keep for a couple weeks, but it won’t last that long as it’s so good. This makes about 1 cup of jam.

So wow! This is so good. It’s got this amazing sweet and sour flavor that would be good on just about anything. There’s some great heat from the ginger and red pepper flakes, there’s this aromatic oomph from the cloves and cinnamon and truly, my house smelled like tomato heaven.

Tomato Jam Sandwiches

Here are a few sandwich options. I toasted and yes! those are heels because I like how crispy they get when toasted. It makes me think this may be really delicious on knäckebröd and makes me want to go to Ikea. On the left, toast, tomato jam, sliced cucumber, and grapefruit. On the right, tomato jam, feta cheese, and a sprig of fennel.

Tomato Jam

Here I used knackebröd with tomato jam. On the left, I added feta and on the right, I used sauteed kale, fennel, and onions from the grilled cheese.

Cucumber Grapefruit Salad

Cucumber Grapefruit Salad

So I got my very first box of produce from Imperfect Produce and decided to make something with the cucumber, grapefruit, green onions, and cilantro I ordered. I had this idea…

I took a half of a cucumber and peeled it, cutting it into quarters so I could easily remove the seeds. Then i chopped into 1/2 inch bites.

I supremed one small grapefruit, cutting off the pith and peels and cutting the segments free.

I chopped two green onions and about 8 pieces of cilantro. I mixed this all in a bowl with some salt and pepper, a sprinkling of red pepper flakes (just a few flakes!) and 1 tsp of maple syrup (good maple syrup!). Shake it up a bit and serve. Makes one serving.

I kind of thought the maple syrup would make magic and it did. There’s just the tiniest bit of heat and a hint of sweetness, perfectly tempered by the freshness of the cucumber and the bright zesty grapefruit. This was so good I wish I had made double.

Now about Imperfect Produce. A friend forwarded the site to me on Facebook, knowing that I have to be careful about spending and how I rely heavily on the Oregon Food Bank’sHarvest Share to have enough vegetables since the regular food banks are heavy on carbs. I decided to give it a try because saving money and saving the environment sound like a good plan to me. Below are the results. As you can see, my imperfect produce is not that imperfect, I see a little dent in the cucumber, but nope, not that imperfect. They are incredibly fresh. I ate the first grapefruit just as a fruit and ended up with grapefruit juice everywhere. It was delightfully messy. And look how much I saved!

Imperfect Produce

I saved a lot

 

Sautéed Brussels Sprouts and Sun-dried Tomatoes

Brussels sprouts are one of my favorite winter vegetables and since they are in season, I thought it might be fun to come up with a red and green dish with them, experimenting in advance of Christmas. Sun-dried tomatoes are such a rich red, with the bright green of the Brussels sprouts, I decided I had to try it.

  • 1 TBSP olive oil
  • ½ tsp dried red pepper flakes
  • ½ cup yellow onion
  • 2 cloves garlic, minced
  • 8 oz. Brussels Sprouts, cleaned, ends cut off, and quartered.
  • 6 sun-dried tomatoes, sliced
  • 1 lemon
  • 2 TBSP Asiago cheese grated
  • Salt and pepper to taste

  1. Heat oil with the dried pepper flakes, infusing its heat into the oil.
  2. Add chopped onions and sauté until turning transparent.
  3. Add garlic, stir quickly.
  4. Add Brussels sprouts and sauté, stirring occasionally for 3 to 5 minutes. Add pepper but withhold the salt until after you add the sun-dried tomatoes. (They can get really salty depending on the brand and you will want to taste it with the tomatoes before you add any salt.)
  5. Add juice of 1 lemon and sun-dried tomato strips. Cook until the liquid is absorbed.
  6. Add grated cheese and stir quickly. It will melt right in.

This actually made two generous servings, so I have one to reheat. It’s very umami with the cheese giving it a bit of nutty creaminess. The sun-dried tomatoes add a bit of sweetness and tartness at the same time. It’s a very comforting side dish.

I can imagine it with a bit more of a Mediterranean vibe by adding some black olives. You could also use parmesan instead of Asiago, I just prefer Asiago myself. It’s just a bit nuttier. This is fast and simple, taking less than ten minutes from start to finish.

Pickled Strawberries

Pickled Strawberries

Pickled Strawberries with a few sliced almonds

  • 3 cups white vinegar
  • 1/2 cup balsamic vinegar
  • 1 cup sugar
  • 1 tbsp red pepper flakes

I got 10 pounds of strawberries at Harvest Share and was trying to think how to use them quickly before they turned. I froze several packages, but ran out of freezer bags, so I was looking at all these strawberries that even if I ate them for breakfast, lunch, and dinner, I would not be able to eat them quickly enough. I had this wild idea of pickling them and googled for recipes to work from. I found one that sounded delicious, but I didn’t have mint or serrano chiles. So, I mailed it to a friend of mine who also went to Harvest Share and said, how about you make these and I will make some others and we can trade.

I decided to just run with a standard pickling brine with sugar and vinegar, adding some balsamic vinegar because I know strawberries and balsamic vinegar love each other. I tossed in some red pepper flakes because sweet and spicy make some of the most addictive flavors.

I cut off the tops of the strawberries and stuffed them in some jars with lids. I used old peanut butter jars. Meanwhile, on the stove I heared vinegar and sugar, adding red pepper flakes and balsamic vinegar after the sugar dissolved. I let the brine cool completely before pouring over the strawberries. I made sure they were completely submerged in brine and stuck them in the fridge, turning a few times. The next day they were ready…

Wow! These are dangerously addictive. They are spicy, but not uncomfortably spicy. The sweet and spicy flavor is perfect. They would be great served with pork. A friend brought over some espresso brownies last night and I cut one in half, putting a strawberry on each half. It was fabulous.

Far from being a recipe you might want to use up strawberries before they spoil, this is a recipe that would justify going out and buying a flat of them.

Pickled Strawberries

Peanut Slaw with Dried Dates

DSCN7178.png

This was a quick and easy slaw using some Spicy Peanut Dressing I made the other day.

Dressing:

  • 2 TBSP peanut butter
  • 2 TSBP seasoned rice vinegar
  • 2 TBSP soy sauce
  • 1/2 tsp red pepper flakes
  • 1 lg. clove of garlic, crushed and macerated with salt
  • Juice from 1 lime, squeezed.

So I sliced up  a salad bowl full of cabbage, diced up two dried figs. Tossed with the peanut dressing. Delicious.

The mix of spicy heat and sweetness and citrus tang make this a great salad dressing. Cabbage is friendly to just about any dressing and the dried figs add just a perfect contrast.

Chicken Peanut Sauce Burrito

Chicken Peanute Sauce Burrito

I got some peanut butter from Harvest Share last month and discovered that it actually is pretty good on celery. When the jar was close to empty, I thought it might be interesting to toss some rice vinegar, soy sauce, garlic, lime juice, and dried red pepper flakes, shake it up so the peanut butter sticking to the sides of the jar did not go to waste. I tried it on some lettuce and it was delicious. So this is the peanut dressing I made.

  • 2 TBSP peanut butter
  • 2 TSBP seasoned rice vinegar
  • 2 TBSP soy sauce
  • 1/2 tsp red pepper flakes
  • 1 lg. clove of garlic, crushed and macerated with salt
  • Juice from 1 lime, squeezed.

I thought it might be good with some chicken. So I sauteed a chicken breast with just some salt and pepper in olive oil. While it was cooking, I chopped 2 TBSP of yellow onion,   thawed out 2 TBSP of frozen peas by running them in cold water, toasted 6 pecans in a dry pan and chopped them up.

I removed the chicken breast and let it rest for about 5 minutes. Then I heated up my burner and with the air vent on high, charred two flour tortillas against the coils of the stove. If I had a gas stove, I would grill, but this is my “electric grilling.” Just lay them on the medium-high coil with half hanging off the edge so you can grab them.  Flip with your fingers as soon as it begins to char, I generally “grill” on each side a few times to grill the whole tortilla. You cannot be doing anything else when you do this because you don’t want to start the tortillas on fire.  It adds a really great flavor and makes delicious tortillas.

Chicken Peanute Sauce Burrito

I compiled my dish with a small handful of lettuce, the sliced chicken breast, onions, pecans and thawed peas. I then added the peanut dressing and rolled them up.

This is delicious. Chicken is such a mild ingredient that it embraces nearly anything you do. I liked the peas (And yes, fresh would be better, but needs must,) They added a bit of texture and freshness. It all went together so well. It’s zingy and spicy from the lime and red peppers and then the peanut adds this kind of hearty sweetness.

 

Breakfast Tostada with Kale, Eggs, and Lemon

This took less than five minutes to make. I heated two pans on the stove, one set at about 4/10 and the other at 6/10 on the heat dial, a low and a high medium. In the low medium, I added no oil at all. I put about 1/4 of a small onion cut in thin slices and about 1 cup of chopped kale, chopped up. I added a bit of salt and pepper and a few red pepper flakes. I squeezed the juice from half a lemon on it and let it cook. I did not want it to get overly cooked, just warmed.

When the kale was about half done, I melted 1/4 tsp of butter in the other pan and cracked an egg in the melted butter. I added salt and pepper, and let it cook for a minute.

I put the tostada on a plate, spooned the kale and onions on the tostada, then I flipped the egg for a few seconds and placed the egg on top of the kale. When eating, I broke the yolk right away so it blended with the kale and onions. The kale alone tastes too strongly of the lemon juice until you mix the egg yolk…and then it’s a perfect lemony sauce .

This is a pleasant mix of textures, soft creamy eggs, crunchy tostada and soft, but still toothsome veggies. The egg yolk and lemon are a light and creamy sauce for the salty tostada and the sharp onions and slightly bitter kale. It’s fast, easy, and delicious.

Shakshouka with Tomatillos

Yesterday I got about 5 pounds of tomatillos from Harvest Share. I had eaten them before but never cooked with them. Last night I made a quick stir fry with them that was tasty. Seeing how they cooked, I wondered if they might work for a shakshouka. No harm in trying, right? Well, I tried it. I liked it. I will make it again. Shakshouka made with tomatillos is very different, but still very good.

To make the shakshouka, I heated my pan to medium, added 1/2 tsp of cumin and 1 tsp of red chili flakes to my dry cast iron man and let them toast for a couple minutes, just long enough to make the air fragrant. I then added 1 TBSP of olive oil and 1 cup of chopped yellow onions, and 2 cloves of garlic and sautéed until the onions were tender and turning transparent.

While they cooked, I chopped up 6 small tomatillos. I added the chopped tomatillos and let everything simmer until the tomatillos cooked down. I squeezed juice from one lime to make it zing. After about 10 minutes, I added 1 cup of water and stirred.

When the tomatillos were broken down into a sauce, I cracked four eggs on top to let them poach. To be on the safe side, you can crack your eggs into a small bowl and slide them into the liquid to avoid breakage. I find that if I crack them on a flat surface, I don’t break the yolks and I don’t get shells falling into the dish either. Add some salt and pepper to the eggs.

I let them poach for a few minutes, covering them for the last minute to make sure they cook thoroughly, though not so the yolks get hard.

So this made four servings, or two with 2 eggs. There is a delicious tartness to this shakshouka. There’s gentle heat from the pepper flakes and some delicious umami from the the eggs. It was delicious and I will definitely make it again.

Carrot Salad

I made a sandwich using a delicious carrot salad. The sandwich is definitely not vegan, but the salad is. I ate it both as a salad and as a sandwich slaw. It worked great for both.

4 carrots, peeled and sliced using the peeler into lots of thin strips

8 green onions, chopped into small pieces.

Mix together with 1 TBSP of olive oil and 2 TBSP of rice vinegar,

Add salt, pepper, and a tsp of red pepper flakes. Cover and shake. Store in the fridge overnight for the flavors to soak into the carrots.

It’s a bright and tart salad. Carrots are sweet, so they balance the heat of the red pepper flakes and the tart vinegar and the bite of the onions beautifully. They add a nice bit of crunch and freshness to this sandwich.