Monthly Archives: July 2014

Recipe: Stuffed Pork with Sun Dried Tomatoes

Here’s a great Certified South Carolina Stuffed Pork Loin Recipe From Inlet Affairs!

Stuffed Pork with Sun Dried Tomatoes, Spinach, and Feta Cheese

1 pound of Pork
2 cups of Sun Dried Tomatoes
½ cup Feta Cheese
1 garlic clove
1 cup Chicken Stock
Olive Oil
Season Salt
Black Pepper

Directions:
Pre Heat oven to 325
Take all the fat off your pork loin, then Butterfly and pound pork with cooking mallets on both sides till its ½ inch thick…
Set aside
In a saute pan on medium heat add oil then add spinach and garlic saute for 2 minutes… Add Chicken Stock and cook till spinach is cooked… Strain juice from spinach and let cool off…
Grab your pork and lay it on a flat suface and in the center add spinach, feta cheese, and sun dried tomatoes…
Roll Pork and tie it with your string…
Season it with seasoning salt and pepper the sear it off on all sides in a hot cast iron pan with a little olive oil
Put on to baking pan and cook at 325 for 20 minutes
Take out and remove string and slice pork loin

Seared Blacktip Tuna and Shrimp – Chef Tom Mullally

Here’s a fantastic shrimp and tuna recipe from Chef Tom Mullally!

 

Seared Blacktip Tuna and U10 Shrimp

over Petite Pasta  with Fresh Corn Relish

(yields 2 portions)

 

 

2 – 6 oz Tuna Filets                      * 1/2 cup of uncooked petite pasta

6 – Large Shrimp                          * Boil pasta in lightly salted water

1 – medium Shallot-minced                    until cooked, about 5-7 minutes

1 – small Garlic Clove-minced    * season cooked pasta with salt &

1 oz Olive Oil or Salad Oil             pepper to taste

 

Fresh Corn Relish

2 ears of corn on the cob, shucked then roasted or boiled until soft

1/2 Roma Tomato, diced small

1 Tb minced Shallot or Red Onion

1 Tb diced Scallion

 

*Season Tuna and Shrimp with salt and pepper then sear in Olive Oil

  over medium-high heat, adding minced garlic and shallots

  ** Cook good grade of Tuna – rare to medium rare ( suggested )

*  Combine all 4 ingredients for the corn relish, saute over medium

   heat with melted whole butter.  Season to taste.

 

*  To complete the dish, spoon cooked pasta on the plate first, then

  place Tuna and Shrimp down next to pasta.  Spoon the Corn Relish

  over the seafood then garnish dish with your favorite vegetables.

 

 

 

Bon Appetite !!!

Trophy Reds on Lake Pontchartrain – Chevy’s Destination of the Week

Lake PontchartrainBob is in The Bayou State this week fishing with Captain Mike Gallo of Angling Adventures of Louisiana. They’ll be fishing Lake Pontchartrain, a nationally known estuary for large trout and the Redfish capital of the world! Bob is on the hunt for trophy Redfish and trying out a few new techniques to land the big ones, so stay tuned to see how he gets it done. This show is guaranteed to get you pumped to take a Redfishing trip to Louisiana! We’re also cooking up some Certified South Carolina Shrimp & Tuna in the kitchen with Chef Tom Mullally!