Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s that time of year again-time to hop on out to your backyard for an EGG hunt. If you’re lucky, you’ll only have to search as far as your patio! Planning on cooking Easter Sunday? Check out our Easter Menu. If you’re looking for a sweet treat to enjoy with the whole family, try at least one of our sweet treats, if not both: Grilled Peeps & Carrot Cupcakes. Lastly, if you’re having company, our Pinterest page has lots of ideas for entertaining. We hope you have an EGGstra tasty holiday!



The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Sword fish W/ mango chutney

PalisinPalisin Posts: 64
edited November -1 in EggHead Forum
Made this for an advance Fathers day meal on 06/10 will be in Myrtle for the real event.
Ratios for all purpose rub
1 Tbsp chopped Ginger
1 Tbsp chopped Garlic
1 Tbsp chopped Scallions
1 Tsp allspice
Dried hot peppers to taste I recommend it spicey
1 tsp Salt
1 Tsp black pepper
1tbsp olive oil
1 tsp soy sauce
Combine in mortar & pestle or food processor cover Steaks or seafood generously.[p]Mango chutney
1 unripe mango
1/4 cup cilantro
3 plum tomatoes
1 jalapeno
1 tbsp chipotle pepper flakes
1 red cherry Pepper
1/2 green pepper
juice of 1 lime
1 tsp kosher salt
1tbsp olive oil
Chop & mix all ingedients
use to top steaks Good with any seafood or salsa and chips.

·

Comments

  • Char-WoodyChar-Woody Posts: 2,642
    Palisin,
    Now we are getting back to business and chutney is one of the overlooked items in BGE cooks..I tried some the other day in a pork loin roast and gonna do it again. I think Troy is a chutney advocate as well as Mr. Toad. I have yet to find a local source for fig preserves for a Toad type loin. Chutney is close.
    C~W[p]

    ·
  • NoleGirlNoleGirl Posts: 33
    Palisin,
    My oh My that sounds scrumpious!!! Please submit that on the new submission recipes. I myself have printed it out, but there are plenty of others that would love to try it I'm sure. Thanks for sharing!! Lisa

    ·
  • Wise OneWise One Posts: 2,645
    Palisin, how did you do the Swordfish? What temps and how long? Sounds good.

    ·
  • sprintersprinter Posts: 1,188
    Char-Woody,[p]Yeppers, I LOVE chutneys on pork loins. I've used it as a side, stuffed them and cooked them, jellyrolled them. Nothing better in my mind if you are doing a pork loin. I prefer an apricot chutney but I did one with a bourbon peach chutney that was amazing as well. The possibilities are endless, and most if not all of them are great.[p]Troy
    ·
  • PalisinPalisin Posts: 64
    Sorry folks,
    Time and temps were forgotten. I am from the little a this some a that cooking school. I sometimes forget. I am not in the practice of writing recipes down. Be ready for more.
    Temp= 300-350
    time 7-8 minutes a side
    let rub set 20-30 minutes before cooking
    Eatin is GooD!

    ·
Sign In or Register to comment.