Food Buzz


Because maybe you do care what I had for lunch...

Saturday, May 06, 2006

Grilled pork chops with papaya glaze


Grill pork chops. When nearly done, smother with smashed papaya mixed with barbecue sauce.

Serve with salad: arugula with baby purple carrots and ramps. Dress with olive oil, balsamic vinegar, and homemade rhubarb ginger jam mixed together.

Put out a Spanish raw cow's milk cheese, a baguette, and olive oil with savory, rosemary, ramps, and pepper.

3 comments:

janeannechovy said...

Aren't those baby purple carrots the best? Sooooo pretty.

How did you make your rhubarb ginger jam? My rhubarb is looking awesome, and I love ginger. I think I need to add this to my repertory.

XO

Adriana Velez said...

I used a recipe from New York City's Greenmarket Cookbook. The jame is by Connie McCabe:

2 pounds rhubarb (6 stalks), washed and cut into 1-inch pieces
2 cups sugar
one 3-oz piece fresh ginger, peeled and cut into quarters (I used twice this amount)

Place rhubarb, sugar, ginger, and 1 cup water in large saucepan over medium-low heat. Simmer, stirring occasionally and skimming foam off the top, until rhubarb is soft and a thick syrup as formed, about 20 minutes

Remove rhubarb and set aside. Simmer syrup over medium-low until fery thick, another 10-15 minutes, and remove from heat. Watch carefully so it does not caramelize. Remove and discard the ginger, and return the rhubarb to pan.

Sterilize three 1-cup mason jars according to manufactuere's instructions (I just re-used some jam jars and sealed by putting them upside-down after filling and closing them, but we'll finish the jam within the month). Transfer the jam to the hot, sterilized jars, tightly screw on the lids, and set aside at room temperature to set. The jame may be stored in frig for up to 6 months.

Adriana Velez said...

I don't know why I spelled jam "jame" twice.