Tuesday, October 16, 2018

Seared Snapper Recipe

August 20, 2018 by  
Filed under The Sportsman's Table

Seared Snapper “Franchaise” Over Rice With Farm Fresh Vegetables – (2 Portion Yield) • Take 2 – 6-7 ounce Snapper fillets and Lightly Season Both Sides with Salt & Pepper. Lightly dredge Raw Snapper in AP Flour, Then Egg Wash, Then in Hot Oil on Medium High Heat. Add Snapper to the oil until you […]

BBQ Oysters & Blue Cheese Dipping Sauce

August 13, 2018 by  
Filed under The Sportsman's Table

BBQ Oysters & Blue Cheese Dipping Sauce 6 Appetizer Servings or 4 Main-Course Servings BLUE CHEESE DIPPING SAUCE 4 ounces of good-quality blue cheese, crumbled 3/4 cup mayonnaise 2 tablespoons buttermilk 2 tablespoons sour cream 1 tablespoon distilled white vinegar 11/2 tablespoons vegetable oil 1 tablespoon minced flat-leaf parsley leaves 1 teaspoon kosher salt 1 […]

Black Drum Recipe

July 29, 2018 by  
Filed under The Sportsman's Table

If you’ve ever wanted a really delicious and simple recipe for Black Drum, we’ve got you covered! Here’s a simple recipe from Chef Adam Kirby for Black Drum. For Fish : 1 ea black drum 6oz 1/2 cup pistachio 2 tbl ap flour 2 tbl bread crump S&P Sauce : 1 tsp sugar 3 tbl […]

Seared Duck breast Sous Vide Recipe

July 15, 2018 by  
Filed under The Sportsman's Table

Seared Duck breast sous vide recipe by Chef Elvis Xhani. Ingredients Duck breast 2 Sweet potato 2 Baby buck Choi 3 Honey 1/4 cup Butter 1/2 stick Salt and pepper For the sauce Soy 1 cup Sesame oil 1/4 cup Rice wine vinegar 1 cup Brown sugar 1/2 cup Garlic 2 cloves Red onion 2 […]

Fresh Snapper over Zucchini Spaghetti Recipe

July 8, 2018 by  
Filed under The Sportsman's Table

Fresh Snapper over Zucchini Spaghetti Recipe from Chef Katie Weatherford Prepare: EVOO 2 (6oz) snapper filets 4 zucchini (sliced on mandolin to make zoodles) 4 oz baby heirloom grape tomatoes (cut in half) 4 oz sweet corn ( Pinch garlic S&P to taste Salt and Pepper snapper. Cook in sauté pan in evoo until cooked […]

Fish Gyro served with Black-eyed pea Tabouli

July 1, 2018 by  
Filed under The Sportsman's Table

Fish Gyro served with Black-eyed pea Tabouli by Chef Andreann Geise. Ingredients: 1 pound fresh fish filets (cut into strips) ½ teaspoon coarse kosher salt ¼ cup Middle eastern rub (recipe below) 2 tablespoons butter 4 Greek style pitas 1/2cup Greek salsa (recipe below) ½ cup Tzatziki sauce (recipe below) Instructions: Season fish on all […]

Blue Crab and Grits Recipe

June 24, 2018 by  
Filed under The Sportsman's Table

For the sauce 2 cups of your favorite Grits ( I used Geechie Boy blue grits from Edisto Island SC) 6 tablespoons unsalted butter 3 tablespoons olive oil 2 cloves garlic, minced ¾ cup white wine, Chardonnay 1 lemon, juiced 2oz diced candied jalapenos 1 pound jumbo lump crab meat 1 cup grated Parmesan cheese […]

Grilled Shrimp Tuscan Bread Salad

April 2, 2018 by  
Filed under The Sportsman's Table

16 Jumbo Shrimp Peeled and deveined 1 roasted red pepper diced 1 roasted yellow pepper diced 1 cucumber peeled seeded and diced 2 ripe tomatoes diced 2 tbs red onion thinly sliced 2 cups day old bread torn into small pieces ¼ cup red wine vinegar ¾ cup good olive oil 10 leaves basil thinly […]

Blueberry Pie Recipe

March 19, 2018 by  
Filed under The Sportsman's Table

Blueberry Basil Goat Cheese Pie Sugar 3/4 cup Corn Starch 1 Tbsp Lemon Juice 1 Tbsp Blueberries 2 cups Salt 1/4 tsp Basil Leaves, chopped 5 Goat Cheese 1/2 cup Mix all ingredients and chill until cold to the touch, about 5-10 minutes Place mix in chilled pie crust Bake immediately at 375 for 35-40 […]

SC Certified Shrimp & Grits Recipe

February 5, 2018 by  
Filed under The Sportsman's Table

Be sure to print out this recipe: Adulla Mills yellow stone ground Grits – 1 cup Unsalted Butter – 1/4 cup Heavy Cream – 1/2 cup Water – 2 cups Chef’s House seasoning salt – 3 tsp 1/2 cup of homemade pimento cheese Boil water and butter together then add Grits. Slowly stir and turn […]

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