Wednesday, May 30, 2012

Before Rhubarb Says Good-Bye!

Tonight's recipe - 
Skirt Steak Tacos with Rhubarb Salsa

The recipe is all about the rhubarb salsa
And I only hope I'm not too late,
Rhubarb season is close to an end!

I promise 
it will be worth the search to find the season's last rhubarb!
Beg Peg, Dwain and Orvie for the last of the rhubarb crop!

The recipe for rhubarb salsa hails from Salem, MA - 
From Comida Mexicana Taqueria
I found it in this issue of Edible Boston.
Supposedly Philly is next on the list of Edible Publications!

Rhubarb Salsa (makes 3 cups)
2 cups of rhubarb cut into small dice
1 cup radishes, diced
3 green onions, diced
Juice of 2 fresh limes
2 tsp. honey
1 jalapeño, seeded and diced 
1/2 tsp black pepper
1/2 tsp sea salt
1/4 tsp chili powder
1 tsp sugar
1 cup cilantro

Bring a medium pot of water to a boil. Add the diced rhubarb and blanche for 2 minutes, remove with slotted spoon and allow to cool. 

In a bowl, combine the cooled rhubarb, radish, onions, and jalapeño. Add the lime juice and honey, stir. Using a mortar and pestle, grind the remaining ingredients together, including the cilantro. Add to the bowl with the rhubarb mixture and stir to combine. 

As beautiful as it is delicious!
Tonight I made homemade tortillas - so easy. All you need is masa harina (from the grocery) and a tortilla press, about $15.
Tortilla Press
Nothing beats tacos on homemade tortillas!

For the meat I started with skirt steak from Lindenhof Farm. Skirt steak used to be considered a "butcher cut" - not many folks knew what to do with it so it went home with the butchers.  Now it is widely know for its amazing flavor. Similar to flank steak, skirt steak is tough and must be cut against the grain. When prepared correctly it is delicious. I like to remove the excess fat before cooking. Grilling is the perfect cooking method!
The preparation of the skirt steak for the tacos is simple. Use your favorite chili based dry rub (I used a mix of chipotle chili powder, ancho powder, cumin and salt). Allow the dry rubbed meat to rest in the refrigerator for at least 2 hours. Grill the meat until desired doneness. We grilled some thick slices of Vidalia onions as well.

For the tacos - a homemade tortilla, topped with rhubarb salsa, grilled onions and a drizzle of sour cream.

No comments:

Post a Comment