Sorry for the silence–I don’t know if I recommend traveling with toddlers with multiple, far-spaced stops (we made a total of 4 8+ hour drives in 2 weeks). EXHAUSTING. Our neighbors kindly had us over for dinner our first evening back–an incredible Mediterranean meal–so this is the first dinner I have cooked. Also I tried baking a rhubarb crumble bar that was so bad it was painful, so I have not even had any baked goods to share. The crumble bar was extra humiliating as I had made it for my first time hosting my book group and instead ended up serving storebought stuff. I made a pitcher of margaritas in an effort to distract them, but given that they came in wondering what I had made for snacks it was still rather embarrassing. Hi I am Laura and I promise my blog is not fiction. No really. Luckily one of the ladies has had my cooking/baking and could vouch for me!
Anyway about this meal. I have been dreaming of this dish for a month or so now. I know that sounds crazy, but basically I had this fabulous idea and then I went on vacation before I could try it out. Usually in this case I would forget all about it, but I really thought maybe I had something special and so I kept fixating on it.
I am so glad I did.
It all started with a recipe from Scott Linquist’s Mod Mex, Chipotle & Tamarind-Glazed Pork Chops With Apple Pico De Gallo. Sounds like heaven, right? At the time I was obsessing on rhubarb, because I was afraid I would miss rhubarb season so I bought literally all of the local rhubarb I could find the Saturday before we left and froze over 10 lbs of the stuff. I wish I had frozen more now. Anyway, because rhubarb was on my mind, I was staring at the recipe and thinking about how rhubarb, another so-sour-you-can-barely-eat-it-how-on-earth-did-anyone-ever-think-to-cook-with-this-stuff vegetable, might make a good sub for tamarind. Especially because here in Ohio your tamarind is well traveled and probably comes from a jar. But your rhubarb might have been grown on a farm down the road, if you buy it in season anyway. And thus the fixating began.
(If you are curious, I served it with roasted redskin potatoes and roasted red onion rings. Also, if the glaze seems brown to you, that is because much of our local rhubarb is green, not red.)
3 cups (1 lb) chopped rhubarb
juice of one lemon
1 cup apple juice
1/4 cup apple cider vinegar
2 T honey
1/4 cup dark brown sugar (plus more if needed–taste at end)
1 t yellow mustard seeds
pinch of kosher salt
1/2 canned chipotle chile in adobo (more if you like it spicy)
Combine all of the glaze ingredients in a medium saucepan and bring to a boil. Simmer until the rhubarb is dissolving, about 7 minutes. Using an immersion blender or traditional blender, puree the glaze. Return the glaze to a simmer and simmer uncovered until thickened, about 10 minutes. Taste for more sugar or salt. Set aside.
Apple Pico De Gallo
3 large granny smith apples, peeled, cored and diced
the juice of 2 limes (lemon subs ok)
1 small red onion, chopped finely
1 jalapeno, minced (I was out so left out but would use next time)
1/4 cup chopped cilantro leaves
2 green onions, finely sliced
salt to taste
Combine the pico de gallo ingredients in a medium large bowl and toss gently. Make sure the lime juice coats the apples to prevent browning. Cover and chill until the burgers are ready.
1 lb 15% fat ground turkey
1 lb 7% fat ground turkey
1 t ground cumin
pinch ceylon cinnamon (true cinnamon or Mexican cinnamon)
1/4 t Mexican oregano
2 -3 T minced red onion (I eyeballed)
salt and pepper to taste
Gently but thoroughly mix all of the burger ingredients. Shape into 10-11 patties and grill over medium heat until cooked through but still juicy. Top with the glaze and apple pico de gallo.