I’m embarrassed to say that I had never had rhubarb in a cocktail before, seeing as I love to use fruit, vegetables, and herbs in mixed drinks.  Including fresh ingredients makes for amazing flavor, not to mention that it makes me feel a bit better about drinking in general, because at least I’m getting some nutrients in the process.  By the way, rhubarb contains disease-fighting antioxidants (and even is believed to prevent cancer), can help lower cholesterol, and is a good source of vitamin C, vitamin K, potassium, calcium, and magnesium.  Also, mint was originally grown as a medicinal herb and is still used as one today– I won’t list the many ways that mint is good for you, but trust me, there are many.  In short, this is a cocktail that makes you feel good in a few ways (as if it needed any added bonuses).

But let’s be honest here: I’m not drinking the Rhubarb Mojito because of antioxidants.  I’m not drinking it because of the pink-and-green contrast that makes it look oh so pretty.  I’m drinking it because it tastes good.  In fact, I’d even venture to say it tastes great–  After drinking these, every other mojito seems to be lacking in comparison.  The addition of nutmeg to the traditional mojito opens up a whole new level of flavor possibility, but the real star is the rhubarb, which is used in a deliciously tart and refreshing simple syrup and added to the drink.

You can also use the simple syrup over ice cream, in iced teas, or to mix up for other cocktails throughout the summer, and it’s very easy to make (hence the name “simple syrup), so try it out!

Rhubarb Mojitos

 

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Prep time

3 mins

Cook time

5 mins

Total time

8 mins

 

This tart and refreshing Spring and Summer cocktail will become an instant favorite.

Author: Morgan

Recipe type: Cocktail

Serves: 2

Ingredients

For the Rhubarb Syrup:

• 8 oz chopped rhubarb
• 1 cup sugar
• 2 cups water
• ¼ teaspoon nutmeg

For the Mojitos:

• 2 oz white rum
• 4 oz rhubarb syrup
• 8 (or so) mint leaves
• 2 tablespoons fresh lime juice
• Pinch nutmeg
• Ice
• Soda water, to top

Directions

For the Rhubarb Syrup:

1. Combine all of the ingredients in a small pot over high heat.
2. Bring the mixture to a boil, let boil for a minute, and then reduce to a simmer. Simmer for 5 minutes, or until the mixture has reduced by ⅓. Remove from heat and let the mixture cool completely.
3. Strain the out the rhubarb and reserve it to spread on toast, use on top of ice cream, or mix in with yogurt. Keep the syrup in a covered container in the fridge– it will stay good for 2 weeks.
4. For the Mojitos:
5. Add the nutmeg and mint leaves to the bottom of both glasses. Use a muddler or the handle of a wooden spoon to muddle the ingredients. Make sure you mash the mint leaves well to release the flavor. Add the rum and the simple syrup and stir the mixture a bit to combine.
6. Add ice, top with soda water, and garnish with rhubarb and mint. Serve immediately.

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However, it would be wrong of me to only credit her with cooking successes I’ve had when she’s physically there.  Call me lame, but Komal is always with me in the kitchen in some way, as everything I have learned has been either directly from her or as a result of the interest she inspired in me to cook.   She’s my fairy culinary mother.  (If you’re reading this, Komal, I’d like to thank you for not only being one of my closest friends, but for also changing the course of my life.  I am so happy with where I am now, and I really do have you to thank at the root of everything.)
 
…But if you’re not Komal and you’re reading this, we are never going to mention this somewhat-sentimental moment again.  Ever.  Instead, we’ll talk about beer and food and all of that good stuff.  Oh, and the frittata… I’ll give you the recipe once I finish wiping these non-tears out of my eyes.  They’re so not tears, guys, I promise.

Feta, Red Pepper, and Herb Frittata

 

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Prep time

5 mins

Cook time

13 mins

Total time

18 mins

 

Herbs, feta, and red pepper make this quick and easy egg-based dish extra flavorful!

Author: Morgan

Recipe type: Breakfast

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 red onion, chopped
• 2 cloves garlic, chopped
• 1-2 red bell peppers, chopped
• 8 large eggs
• ¼ cup fresh herbs, chopped (chives, parsley, etc)
• ¼ cup heavy whipping cream
• 1 cup crumbled feta cheese
• 1 cup arugula
• Salt and pepper, to taste

Directions

1. Preheat the oven to 375 degrees F.
2. In a bowl, whisk the eggs. Add the herbs, heavy whipping cream, salt and pepper to the eggs and stir gently.
3. Add oil to an oven-proof pan over high heat and saute the onion, garlic, and bell pepper. Cook until slightly softened and fragrant, about 2 minutes, and then reduce heat to low.
4. Add the egg mixture to the sauteed vegetables and stir with a wooden spoon for about a minute to combine.
5. Add the feta on top and transfer to the oven. Cook until the egg has set, about 10 minutes.
6. Top with arugula and serve immediately.

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Tacos Al Pastor with Tomatillo-Avocado Salsa

 

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Prep time

3 hours 30 mins

Cook time

15 mins

Total time

3 hours 45 mins

 

These delicious tacos are the most flavorful around, featuring tender pork, spicy peppers, and sweet caramelized pineapple. These are a favorite in Mexico and will become your favorite, too!

Author: Morgan

Recipe type: Main

Cuisine: Mexican

Ingredients

For the Tomatillo-Avocado Salsa

• 5 tomatillos, husks peeled
• 3 cloves garlic, peeled
• 2 jalapenos, seeded and sliced
• 1 avocado, pitted and peeled
• 1 yellow onion
• ½ cup cilantro leaves
• 3 tablespoons water
• Juice of 1 lime
• Salt, to taste

For the Tacos Al Pastor

• 2½ lbs boneless, skinless pork butt, cut into bite sized pieces
• 3 guajillo chiles*
• 2 ancho chiles*
• 2 chiles de arbol*
• 1 can chipotle chiles in adobo
• 1 medium white onion, halved
• 1 (20 oz) can pineapple chunks
• 3 tablespoons distilled white vinegar
• 5 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon kosher salt
• ¼ teaspoon ground clove
• 1 teaspoon oregano
• 2 tablespoons vegetable oil
• 1 package corn tortillas
• 4 oz cotija cheese, crumbled, for serving
• Fresh cilantro and lime wedges, to garnish

Directions

For the Tomatillo-Avocado Salsa

1. Chop up the tomatillos, onion, jalapenos, and avocado into large chunks. Add all of the ingredients to a blender or food processor and puree until smooth. Add more salt, if neccessary, and place in the refrigerator.

For the Tacos

1. Boil 2 cups of water in a medium saucepan. Add the dried chiles and reduce to a simmer until the chiles soften and re-hydrate, about 12 minutes.
2. Take one of the onion halves and coarsely chop it. Strain the pineapple chunks from the juice and save both in separate bowls.
3. Place the rehydrated chiles, one chipotle chile, adobo sauce, chopped onion, about ¾ of the pineapple juice, vinegar, garlic, cumin, kosher salt, ground cloves, and oregano to a blender or food processor and puree until smooth.
4. Pour the mixture into a saucepan over medium-high heat. Bring the mixture to a boil and continue to cook for 3 minutes. Let cool.
5. Place the chopped pork into a large plastic container with a lid. Pour the chile mixture over the pork and mix through to coat well. Marinate for 3 hours.
6. After 3 hours, preheat a cast iron skillet to medium-high heat. Add a little drizzle of oil and toast the tortillas, about 30 seconds on each side. Place the toasted tortillas beneath a towel to keep them warm.
7. Increase the heat to high and add about a tablespoon of oil. Remove the marinated pork from the container and let excess marinade drip off. In small batches, cook the pork until it is cooked through and slightly charred.
8. After all of the pork has been cooked, chop it roughly into smaller pieces.
9. Dice the remaining onion half and chop up the pineapple chunks. Add to the cast iron skillet and cook until the pineapple slightly caramelizes, about 3-4 minutes.
10. Add the remaining pineapple juice and the chopped up pork back to the skillet and mix in with the pineapple and onion.
11. Scoop the pork mixture into the toasted tortillas. Top with the tomatillo salsa, onions and cilantro if desired, and crumbled cotija cheese. Serve with lime wedges.

Notes

* These chiles are dried and will likely be found in the international foods section of your supermarket.

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