Making Chutney with Len Fillmore

Because we have two shows this weekend featuring different cooks with different recipes, I decided to put up the web pages that would ordinarily go live on Saturday now. It gives my first guest a little extra “face time” with you, and gives you a little extra “taste time” with her delicious Winter Squash Chutney recipe.

Lenora Fillmore–Len, to her friends–says this year she is fortunate to have a supply of wild game, “So I decided to give a Super Bowl Party that stressed local, organic, minimally processed foods.”

That’s our kind of Super Bowl shindig!

Len says she chose to make chutney as a condiment for the party because it is different from the salsa that’s ubiquitous at festive gatherings here in Texas. “And since I was serving venison and wild pig, both of which have stronger flavor than farm raised meat, I wanted a sweet/spicy element that could stand up to it.”

She says she’ll make some rolls for venison sliders and serve them topped with the chutney, and puree some of the chutney for a dip for organic chips and a spread for pita crisps.  “The local cheeses will come from Farm House Delivery and we’ll just have to see what to do with the veggies and fruits that are available.

She says local beer and wine are on the menu, and fruit punch for the kids is also an easy fix. “We expect about 30 people and have taken the biggest TV from the den to the living room where there is more space and we’ll have another viewing area in the den, with the XBox 360 Kinect installed for the kids.”

All in all, Len Fillmore makes throwing a big game day party look as easy as making chutney.

Len Fillmore's Winter Squash Chutney Play Now | Play in Popup