Monthly Archives: November 2010

Braised Grouper for 4

There’s nothing like a little braised grouper melting in your mouth. This easy and delicious recipe comes from Chef David Pell at Coast Bar and Grill.

Braised Grouper
Serves four people as an entrée.
1 cup South Carolina stone ground grits
1 qt water
¼ cup half and half
4 slices cooked bacon, chopped (save the grease)
¾ cup parmesan cheese
¾ cup shredded mozzarella
Salt and pepper
Bring the water and half and half to a boil. Whisk in the grits and bring back to a boil while stirring constantly. Reduce the heat to an extremely low simmer and stir frequently until they are cooked completely. Whisk in the cheese, bacon, and bacon fat and stir until it is melted completely. Season with salt and pepper and keep warm until you are ready to serve it.
4 Seven ounce portions of grouper, with the skin removed
One cup court bouillon (1/2 cup chicken stock, ¼ cup white wine, ¼ cup water)
½ cup diced South Carolina tomatoes with no seeds
½ cup sliced shitake mushrooms
1 T chopped chives
1 T chopped tarragon
2 sticks butter in cubes
1 T lemon juice
2 oz truffle oil
Salt and pepper
Preheat your oven to 450 degrees. In a large sauté pan, heat 1 T olive oil over high heat. Season the tilefish with salt and white pepper. Sear the presentation side of the fish until it is light brown. Turn the fish over in the pan and add the chopped tomatoes and shitake mushrooms. Deglaze the pan with the court bouillon and shake the pan lightly to make sure that fish is not sticking. Place the pan in the oven and cook for 8-10 minutes. Remove the pan from the oven. In large bowls, place the grits. Drizzle a little truffle oil on top of each pile of grits. Place one piece of tilefish on each pile of grits. Return the pan to the heat and bring the liquid back to a boil. Add the fresh herbs and reduce the liquid until you have about a quarter cup remaining. Reduce the heat to low and gradually whisk in the cold butter to form an emulsification. Once the butter is incorporated and the sauce is thick, season with salt and pepper and a splash of lemon juice to lighten things up a little bit. Divide the sauce evenly over the four pieces of fish and serve immediately.

Shrimp & Crab Hoppin’ John

Here’s an awesome recipe that is sure to make your mouth water! It’s Shrimp & Crab Hoppin’ John Straight from Fred Neuville at The Fat Hen www.thefathen.com

Shrimp & Crab Hoppin’ John

Serves 10
Beans:
2 cups dried black eyed peas
1 ham hock
4 cups water
1. Rinse beans
2. Put beans in medium sauce pot and cover with water.  Add ham hock.
3. Bring to a boil and cook until tender (to speed up cooking time, soak beans overnight).
4. When beans are tender, strain and cool. Reserve ham hock.
5. when cooled, pick meat off of ham hock and add back to the beans.
Rice:
1 cup long grain rice
1 medium yellow onion (diced)
7 strips apple wood smoked bacon (diced)
2 tablespoons sweet butter
1/2 cup green onion (minced)
2 tablespoons lemon juice
Hot Sauce
Salt
Pepper
1. Render the bacon and sweat the onion until tender. Add butter and melt.
2. Add rice and cook for 30 seconds.
3. Cover rice with water (about 1 inch).
4. Cook until all liquid is gone and rice is tender.
5. spread rice mixture on a sheet tray and cool.
Final Steps:
Mix rice, beans and green onion together.  Season with hot sauce, salt, pepper and lemon
juice.
*Remember, the mixture is cold, so do not over season. When the dish is heated back up, the
flavors will awaken.
1 teaspoon olive oil
2 ounces white wine
3 ounces chicken stock
1/4 ounce julienne zucchini
1/4 ounce julienne squash
1/4 ounce julienne carrot
1 ounce garlic butter
50 shrimp
2 ounces jumbo lump crab meat
1. In a saute pan, add olive oil and heat to smoking point.
2. Add shrimp, saute on both sides just to color, then remove from pan.
3. Deglaze pan with white wine.  Add julienne vegetables, hoppin’ john and chicken stock.
4. Add shrimp back to the pan along with the crab meat.
5. Finish with garlic butter and season with salt and pepper.
6. Check seasoning.  Place on your favorite serving platter and garnish with chopped parsley.

New York Brownies

Bob heads to Buffalo, NY to join his good friend Frank Campbell for some small mouth bass fishing on the Niagara River. Upstate New York and the Niagara Falls area has some of the best fishing in the country. Today, Bob will be throwing out spinner baits and showing you some new equipment from Abu Garcia. The Sportsman’s Table is back in the kitchen this week with Michelle Weaver from the Charleston Grill!

Pine Hill Plantation – Quail Hunting

This week Bob will be quail hunting the old fashioned southern way with horses and mule drawn carts.  Pine Hill Plantation is the only Orvis Endorsed Wingshooting facility and the only lodge in the Beretta Trident Program that provides guided bobwhite quail hunting exclusively from mule-drawn wagon and horseback. Experience Georgia quail hunting as it has been done on most of the private plantations for over 150 years and see Bob on horse back…Wow! Hold onto your seats for some exciting Georgia quail hunting, and don’t miss a fantastic Certified SC Grown quail recipe over at The Sportsman’s Table.

Pine Hill Plantation is the only Orvis Endorsed Wingshooting facility and the only lodge in the Beretta Trident Program that provides guided bobwhite quail hunting exclusively from mule-drawn wagon and horseback. Experience Georgia quail hunting as it has been done on most of the private plantations for over 150 years.

If quail hunting is anything, it is driven by tradition. And for those who believe in traditions, there is only one way to hunt quail… from horseback and mule-drawn wagon. Quail hunting from horseback is as deeply imbedded in the southern plantation psyche as grits and cornbread, and the mule-drawn wagon is an iconic symbol of the grand plantation quail hunting social experience.

Located in deep in the heart of south Georgia quail country, we provide our guests with an authentic experience that does justice to the history and tradition. At Pine Hill Plantation we manage over 6000 acres of longleaf pine forest with wiregrass understory… the original quail habitat as it was more than 200 years ago. These forests are some of the finest habitat in all of south Georgia and they are native home to hard-flying wild quail that have to be hunted and are not merely shot.

What are you waiting for? Schedule your next hunt at Pine Hill Plantation!
229.758.2464 |
reservations@pinehillplantation.com

South Carolina Surf and Turf with Grilled Vegetables and Fresh Tomato Chutney

South Carolina Surf and Turf with Grilled Vegetables and Fresh Tomato
Chutney

From: Boone Hall Farms Market Café

By: Chef Jason Reed

www.boonehallfarms.com

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.