Monthly Archives: August 2011

Pan Seared South Carolina Red Grouper Maque Choux Recipe

Check out this amazing recipe from Brian Dukes of The Blue Marlin in Columbia, SC. We are getting our grouper from Mark Marhefka of Abundant Seafood in Charleston.  He catches it and brings it to us whole, the best fish I have seen in Columbia! Maque Choux is a classic cajun accompaniment for seafood, chicken or pork, made with corn, sweet onions, green peppers and we threw in some tasso ham.


For the grouper:


6 oz. Grouper Fillet

salt and pepper to taste

fennel pollen, pinch

1/2 oz butter


Get a heavy skillet hot, use medium heat.  Season the fish, place the butter in the pan, make sure it is sizzling before you place your fish in the pan.  Make sure to use medium heat so the butter does not burn.  Sear on the flesh side for 3 minutes or until golden brown, turn the fillet over, turn the heat down to low and finish cooking for 3 minutes until the fish is firm and the center is moist.


For the maque choux:


1 ear of corn, steamed and kernels removed

1/2 sweet onion diced, Palmetto sweet if you can get one

1/2 green pepper diced

1 oz tasso ham, shredded

1 clove garlic, minced

1 tsp. flat leaf parsley, chopped

salt and pepper to taste


For the butter sauce:


4 oz white wine

juice and zest of lemon

1 garlic clove halved

1 oz heavy cream

2 oz butter, soft cut into cubes


In a non reactive pan reduce the wine to 1 oz, add cream and reduce until the liquid is thick and reduced by half, turn off the heat and whisk in the butter slowly.  Season with salt and pepper and serve immediately over the fish.  Can be made ahead of time and reserved, keep warm.


Plate the maque choux on the plate, place the fish on top, add more maque choux, drizzle with butter sauce and garnish with City Roots Farm micro Arugula.



Florida’s Indian River Lagoon – Red Fishing

This week Bob is back in Florida fishing for the big Bull Red’s.  His guide  Captain Dave Rogers of AAA Hawgwild Fishing Charters will be introducing Bob to the clear shallow water that is close to Cape Canaveral and the Kennedy Space Center near Titusville, Florida, a special fishing destination and one you my want to experience for yourself.  Sit tight and hold on… the best of Indian River Lagoon is coming your way!

South Carolina Peach Semifreddo with Pecan Praline and Gingersnap Crust Recipe

Thanks to Chef Brandon Velie and all of the great folks at Juniper on 640 East Main Street in Ridge Spring SC!! Check out this amazing South Carolina Peach Semifreddo with Pecan Praline and Gingersnap Crust features Titan Farms Peaches and Nuthouse Pecans. Makes 8 servings and it’s delicious!!

The Crust:
1 1/4 cups finely ground gingersnap cookies
1/2 stick unsalted butter, melted

Preheat oven to 350 degrees. Invert bottom of springform pan, then lock in place and lightly oil pan. Stir ground gingersnaps and melted butter in a bowl until combined. Place in pan and spread evenly over bottom and up sides of pan. Bake until crust is firm, about 10 minutes. Cool completely for at least 30 minutes. Leave oven on.

Pecan Pralines:
1/4 cup coarsely chopped pecans
1/4 cup granulated sugar

Toast pecans, spread out on a baking sheet, in over for about 10 minutes, place in bowl and lightly oil baking sheet. Cook sugar in skillet over medium heat stirring with a wooden spoon often to allow sugar to heat evenly. Once it starts to melt stop stiffing and allow to cook to a light amber, occasionally swirling sugar in pan to keep even cooking. Immediately stir in pecans and allow to cooke for 1 more minute, then transfer to oiled baking sheet. Let praline cool and harden about 15 minutes. Break praline into pieces and finely chop.

3 Firm, ripe peaches, peeled, pitted and coarsely chopped
1/2 cup granulated sugar
1/8 teaspoon kosher salt
2 tablespoons powdered sugar
6 large egg yolks
1/2 teaspoon pure vanilla extract
1 cup heavy cream

Mix peaches in a metal mixing bowl with 1/2 cup sugar, add salt. Stir in egg yolks and place over a sauce pan of barely simmering water and beat mixture until it is thick and pale in color and registers 140 degrees on an instant read thermometer, then beat for 3 minutes more, but do not let mixture boil. Remove from sauce pan and place in larger bowl of ice and water. add vanilla and mix until cold for about 8 minutes. In a separate bowl, whip cream and powered sugar until it forms soft peaks. Fold 1/3 of cream into the peach mixture, then fold in 1/2 of the pecan praline and remaining cream gently but thoroughly. Pour into crust, cover with plastic wrap and freeze until firm for at least 3 hours. This can be made and frozen up to 4 days ahead of time.

Peach Topping
2 Firm, Ripe peaches, peeled, pitted and sliced
Granulated sugar to taste, if needed

If needed toss peaches with sugar and let stand for about 10 minutes until sugar is disolved. Spoon peaches over semifreddo before serving.

Cut semifreddo into at least 8 slices and serve with some of the extra pecan praline sprinkled over the top.



K & J Longhorns Ultimate Rub Smoked Baby Back Ribs

Want some of the best ribs you’ve ever tasted? Try this recipe for K & J Longhorns Ultimate Rub Smoked Baby Back Ribs. Once you get your mouth on these ribs, you’ll wish you had a bigger stomach!


3-Slabs Baby Back Ribs
½-Cup K & J Longhorns Ultimate Rub

Basting Marinade
2-Cups Apple Juice
½-Cup Apple Cider Vinegar
½-Cup Mustard

1. Prepare ribs by removing membrane and trimming away any large pieces of fat.
2. Rinse ribs and pat dry with paper towel.
3. Sprinkle ribs with Ultimate Rub.(don’t be selfish with rub)
4. Rub and massage rub into ribs coating them on all sides.
5. Place ribs in a non-reactive dish and cover.
6. Let marinate for at least 4 to 6 hours or overnight in the refrigerator.
7. When ready to cook prepare smoker for smoking, bringing temperature to 250 deg. F.
8. Remove ribs from container and place on smoker membrane side down.
9. Sprinkle extra rub on top and close smoker.
10. Your goal is to maintain 225-250 deg F for a minimum of 4 hours.
11. When the rub has set approximately halfway through the cooking time, began to baste the ribs about every 30 minutes. It is best to use a spray bottle but, you can mop or brush on.
12. Turn ribs a couple of times during basting process.
13. Ribs are done when meat pulls back from bones.
14. Remove from smoker and let rest for 10 minutes before cutting.