By Betha Merit
The temperatures are warm in the Gulf Coast. In fact it can feel oppressively hot in July. What better dinner options than heavily garlic-seasoned meat, chilled and sliced over a bed of your favorite greens, then lavishly spread with a homemade chutney to complement the meat?
Of course fresh gulf catch abounds, and we certainly take advantage of that. Reality dictates that we won’t eat seafood every night of the week, so these hearty proteins and surprisingly seasoned toppings are welcome options.
Apple Cranberry Ginger Chutney over Garlicky Pork Tenderloin & Greens
PORK PREP:
- 1 1/2 pound pork tenderloin
- 1 Tablespoon dried garlic granules
- salt and pepper to cover.
Generously coat tenderloin with spices, bake in 375 degrees preheated oven for about 45 minutes or inside temp registers 155 degrees with meat thermometer. Chill or bring to room temperature.
CHUTNEY PREP:
- 1 tablespoon butter
- 3 large apples, cubed and peeled
- 1/4 cup dried cranberries
- 3 Tablespoons brown sugar
- 3 Tablespoons cider vinegar
- 2 Tablespoons minced fresh ginger
- 1/4 teaspoon salt
- 1/4 teaspoon dry mustard
- 1/8 teaspoon ground allspice
Melt butter in saucepan, add apples and stir a few minutes until slightly golden. Add remaining ingredients and cook an additional 5 or more minutes.
GREENS PREP:
Layer 1 1/2 cups greens (per person) on individual plates, slice pork tenderloin in medallions over top and add generous amount of chutney over pork.
Serve with red wine, either Pinot Noir or a Cotes du Rhone.
Mango Mint Jalapeño Chutney over Sliced Chicken & Fresh Greens
CHICKEN PREP:
- 3 chicken breasts
- 2 Tablespoons butter
- 1/4 cup white wine
- 1 – 2 Tablespoons dried garlic granules
- salt and pepper.
Melt butter in skillet/pan on stove, sprinkle both sides of chicken breasts with garlic, salt and pepper. Pan sear until golden, then add white wine and simmer 20 to 30 minutes until chicken is done. Take off heat and chill with pan liquid.
CHUTNEY PREP:
- 1 (3/4-pound) mango, chopped
- 1 teaspoon ground cumin, toasted in small pan on the stove
- 1/2 cup chopped red onion
- 2-3 teaspoons minced fresh jalapeño
- 3 tablespoons fresh lime juice
- 3 tablespoons chopped mint leaves
- 3 tablespoons chopped fresh cilantro (or 2 Tablespoons dried)
- Mix all these ingredients to make fresh chutney.
FRESH GREENS PREP:
Layer about 1 1/2 cups (per person) fresh salad greens on each plate, slice chicken breast over center of greens and spoon a generous amount of chutney atop chicken.
Serve with Sauvignon Blanc or an off-dry Riesling white wine.
