Monday, May 21, 2012

Seitan with Grilled Brussel Sprouts & Fig Blueberry Chutney

One of the best things about living in a city that loves food are the specialty stores on every street. Benessere is one of my favorites, specializing in olive oil and vinegar. Since I don't drink, I have never known the experience of wine tasting. Benessere gives me their own version of a tasting that I just love. Every flavor of oil and vinegar are available for taste testing and I am always sure to try them all. Recently I was totally wowed by their Wild Blueberry Vinegar so I picked up a bottle. I already have the Dark Chocolate Balsamic and the Grapefruit White Balsamic on my mind for my next trip.
If you can't find blueberry balsamic, this chutney recipe is versatile enough to go with most other vinegars so chose what you like best.

One Year Ago Today Curry Vegetable Rundown

Simply grilled seitan and brussel sprouts topped with a tangy and slightly sweet fig chutney made with blueberry vinegar, golden raisins and spices.

Fig Blueberry Chutney
2 tbl extra virgin olive oil
1 large sweet onion, small dice
2 garlic cloves, minced
15 dried mission figs, minced
1/2 cup golden raisins
3 tbl organic light brown sugar
2 tsp allspice
2 tsp cayenne
2 tsp ground ginger
1 tsp black pepper
1/2 tsp salt
1/3 cup blueberry vinegar

Sweat the onions and garlic in olive oil over medium-high heat until soft and translucent. Add the figs, raisins, brown sugar, all spice, cayenne, ginger, pepper and salt. Cook until the sugar has dissolved, 3 minutes. Add the vinegar and bring to a simmer. Cover and cook for 15 minutes. Uncover and cook 10 minutes more until most of the moisture has been absorbed and the chutney is thick and slightly sticky.

Seitan with Grilled Brussel Sprouts
10 large brussel sprouts, ends trimmed
3 tbl extra virgin olive oil, divided
1 tbl garlic powder
3/4 tsp salt
1/2 tsp pepper
1/4 tsp red pepper flakes
8oz seitan

Preheat a grill top to medium.
Toss the brussel sprouts with 2 tbl oil, garlic powder, salt, pepper and red pepper flakes.
Place on the grill and cook over medium-low heat for 15 minutes until the sprouts are tender and blackened slightly. Cooking over a lower heat will allow the brussels to cook through without burning on the outside first.
If you prefer your sprouts to be pretty tender, I would recommend steaming them lightly first before grilling.
Toss the seitan with the remaining olive oil, salt and pepper and grill on a medium-high temperature for 10 minutes until crisp.


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