INTRODUCTION TO CHEF STEVEN POOTS
Chef Steven Poots is a working chef, a culinary intern at the prestigious Augusta National Golf Club – Augusta, GA. He handles daily prep and works the line at this esteemed private club for breakfast, lunch, and dinner as well as large-scale member parties. He has worked the past 4 consecutive Masters Tournaments. Prior to this, Chef Steven worked as a Sous Chef in Columbia, South Carolina area restaurants.
BLUEBERRY PEACH CHUTNEY
Chef Steven Poots
I’ve been using this chutney recipe for a few years now and absolutely love it. It definitely gives whatever protein you have in mind a nice fresh, sweet, and a bit of spicy kick to it. You can use this to enhance Pork, grilled chicken, and even a nice white fish such as mahi-mahi or tilapia.
2 cups fresh blueberries
2 fresh peaches
2/3 cup of Apple Cider Vinegar
2/3 cup of Southern Comfort Liquor*** OR, for non-alcoholic, Peach Nectar
1 Tablespoon garlic
1/4 cup of Extra Virgin Olive Oil (EVOO)
2 green Jalapenos
1/2 Table Spoon of crushed red pepper
1/2 cup of sugar
Add honey to desired texture
1 red onion
S & P to taste
Prep time, 15 -25 minutes
Prepares roughly 8-10 servings
When preparing the garlic you want to get a fine dice on it. Finely dice the jalapeño. Peel and dice peaches into small chunks. In a sauce pot heat your EVOO* and add your garlic to sweat**. Reduce the pan 3/4 of the way with Southern Comfort and apple cider vinegar. In addition, if you prefer not to use alcohol, just use a nice apple cider vinegar with some peach nectar as a substitute.
Using a food processor, lightly pulse the blueberries. Add blueberries purée, peaches, jalapenos, and red onion to the pan reduction. If you don’t have a food processor around you can just use your knife, chop up the blueberries, and add them in.
Continue to cook on medium heat until red onion and jalapeño soften. Add crushed red pepper, sugar, salt, pepper, and honey. Using the honey, you can gradually add to see how loose, thick, and even sweet you want your chutney to be. This is a great dish to put you in that summer mood. The sweet and spice paired with the peaches and blueberries is summer personified. I hope you will enjoy this chutney as much as I have over the years.
*EVOO: Extra Virgin Olive Oil
**How to sweat garlic: You want to start the extra virgin olive oil and garlic in a cool pan. Be careful not to burn the garlic or this can taint the whole dish. You just want to get a little color on the garlic to bring out those heavenly aromatics.
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By Ron Harrison, Ph.D., Entomologist and Orkin Technical Services Director
Photographs courtesy of Orkin
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