Iron Chef Michael Symon's Recipes

by   December 20, 2010 at 3:51PM  |  Views: 1,568



Cinnamon Orange-Cranberry Chutney

1 1/2 cups fresh OR frozen whole cranberries

1 1/2 cups orange juice

1/4 teaspoon ground cinnamon

3 tablespoons red wine vinegar

1 small shallot, minced

1 clove garlic, minced

1 tablespoons finely chopped fresh chives

5 teaspoons honey

Zest of 1 lime (2 teaspoons)

1/8 teaspoon salt

Pinch freshly ground black pepper


Combine cranberries, orange juice, cinnamon, vinegar, shallot and garlic in non-reactive, medium saucepan. Bring to boil; reduce heat to medium. Simmer about 20 minutes or just until liquid has evaporated.

Remove from heat. Stir in chives, honey, lime zest, salt and pepper.

Serves 8 (about 4 to 5 teaspoons per serving).  


Wilted Arugula

2 cups baby arugula

1 1/2 teaspoons extra-virgin olive oil


Place arugula in small bowl; drizzle with oil. Gently toss until evenly coated.


Serves 8.


To Plate:

Place pork cutlets on plates and top with chutney.  Garnish with Wilted Arugula.



Ease of Preparation: Easy to Moderate

Yield: 8 servings

Prep time: 31 minutes (pork:10 min.; chutney: 18 min.; arugula: 3 min.)

Cook time: 26 minutes (pork: 6 min.; chutney 20 min.)



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