South Carolina Surf and Turf with Grilled Vegetables and Fresh Tomato
Chutney
From: Boone Hall Farms Market Café
By: Chef Jason Reed
The great thing about this dish is not only is it all local ingredients,
but for the sportsmen, any type of game can be substituted for the meat;
venison tenderloin, duck breast, quail, elk tenderloin, etc.
Tomato Chutney
1 Tbsp. Olive Oil
1 medium Sweet Onion, diced
1 Tbsp. Fresh Ginger, minced
1 Tbsp. Fresh Garlic, minced
3 Tbsp, Cider Vinegar
3 medium Boone Hall Farms Tomatoes, diced (Certified South Carolina)
3 Tbsp. Brown Sugar
½ Tbsp. Red Pepper Flakes
1 tsp. Salt
1 tsp. Black Pepper
1 Tbsp. Fresh Tarragon, chopped
Place all ingredients in a sauce pan over medium heat. Cook down,
stirring often to prevent sticking, until desired thickness
(approximately 1 hour).
1- 8oz. Beef Tenderloin from Cordray Farms (Certified South Carolina)
4 Local Jumbo Shrimp, peeled tail-on (Certified South Carolina)
1 Boone Hall Farms Zucchini, sliced ¼ in. thick (Certified South Carolina)
1 Boone Hall Farms Summer Squash, sliced ¼ in. thick (Certified South
Carolina)
Olive Oil
Sea Island Saltworks Seasoning (Certified South Carolina)
Brush all ingredients with Olive Oil and season with Sea Island
Saltworks. Grill all ingredients over medium-high heat to desired
doneness. Assemble vegetables and meats on plate and serve with Tomato
Chutney.
Note: We use Sea Island Saltworks because it is a Certified South
Carolina product, but you can substitute it with any of your favorite
season mixes.