Wednesday, May 24, 2017

Dilly Beans Shrimp and grits: Chef Kim Hardee

March 6, 2017 by  
Filed under The Sportsman's Table

Some of the best shrimp and grits you’ll ever taste! 6 to 8 shrimp 2 ounces of smoked sausage 2 tablespoons diced onions 4 tablespoons of red and yellow peppers 1 tablespoon of flour 4 ounces of heavy whipping cream 2 ounces of butter 1 ounce of lobster stock Directions In a saute pan on […]

Pork Tenderloin Medallion Recipe

February 27, 2017 by  
Filed under The Sportsman's Table

Here’s another great South Carolina Grown recipe from Chef Eric Wagner at the HGTC! Pork tenderloin medallions Sweet Potatoes with Worley Farms Goat Cheese Roasted Okra Palmetto Whiskey Peach Butter Peach Butter 4 large Juicy Peaches ½ oz vegetable oil 1 oz honey 4 oz apple juice 2 oz Palmetto Whiskey Peel and rough chop peaches. […]

Pork Tenderloin Medallions with Baby Spinach Recipe

February 27, 2017 by  
Filed under The Sportsman's Table

Another great South Carolina Fresh, pork tenderloin recipe from The Sportsman’s Table! 2 pieces of whole pork tenderloin cut into 4- 6 oz medallions. 4 cups of fresh picked baby spinach leaves 1 tsp minced garlic 1 tsp fine diced shallot 2 cups cooked black eyed peas 1 each roasted red and yellow bell pepper […]

Venison Rouladen Recipe

February 20, 2017 by  
Filed under The Sportsman's Table

Ingredients: • 6 slices Venison about ¼ inch thick x 6 x 4 (Pounded if Necessary) • 3 slices lean bacon • 1 onion, julienned • 3 dill pickles, sliced • 2 tbsp butter • mustard, salt, pepper, corn starch • 1 – 2 cups Beef Stock • 1.5 Cups Mushrooms sliced • ¼ Cup […]

White Lake Hunting Lodge Baked Pheasant

January 23, 2017 by  
Filed under The Sportsman's Table

WHITE LAKE HUNTING LODGE PHEASANT 4 pheasant breasts Clean breasts, pat dry with paper towel Put breast in large plastic bag with 2 c buttermilk Marinate 4-6 hours Strain pheasant breasts from buttermilk In a shallow dish mix flour, salt , pepper, paprika (smoked is good), garlic powder and whatever other spices you may want […]

Drunken Shrimp Recipe

January 16, 2017 by  
Filed under The Sportsman's Table

Drunken Shrimp Recipe – Chef Eddie Dubroski serves 4 1-1/4 pounds large shrimp, peeled and deveined 2 tbl coconut oil 1/2 cup local beer 1 med onion diced 2 scallions chopped 4 cloves garlic, minced 1 tbl fresh ginger, minced 3 tbl ketchup 2 tsp cornstarch 2 tsp sugar 2 tsp water 1 tsp red […]

Clam Chowder and Herb Infused Vodka Recipe

January 2, 2017 by  
Filed under The Sportsman's Table

For The Herb Infused Vodka: 1 – 375 milliliter bottle King Charles vodka 4 –  large sprigs fresh rosemary 1 jalapeno pepper seeds and white membrane removed sliced into sixths lengthwise Several sprigs fresh thyme 3 cloves garlic split lengthwise Place all ingredients into bottle of vodka making sure they are all covered by the […]

Pecan Crusted Sea bass Recipe

January 2, 2017 by  
Filed under The Sportsman's Table

Pecan crusted local black sea bass over vegetable ragout with carrot puree and spinach beurre blanc. For the sea bass: 6 oz. fresh local black sea bass 1/2 cup crushed pecans, or enough to coat fish 1/2 cup seasoned flour (flour with salt and black pepper) egg wash (2-3 beaten eggs with a tsp. of […]

Pork Tenderlion + Whiskey Peach Butter

July 25, 2016 by  
Filed under The Sportsman's Table

Pork Tenderloin Medallions Recipe Sweet Potatoes with Worley Farms Goat Cheese Roasted Okra Palmetto Whiskey Peach Butter Peach Butter 4 large Juicy Peaches ½ oz vegetable oil 1 oz honey 4 oz apple juice 2 oz Palmetto Whiskey Peel and rough chop peaches. Place all ingredients in a sauce pan a slowly reduce until thick. […]

Berry Clafoutis Recipe

July 18, 2016 by  
Filed under The Sportsman's Table

Here’s another South Carolina Fresh Recipe! Berry Clafoutis 4 Servings Note: Can be made with a variety of fruits such as peaches, cherries, plums or berries. Amount Measure Ingredient 2 Cups 12 Ounces Berries 3 Eggs 1/3 Cup 2 ½ Ounces Granulated Sugar 1 Cup 8 Ounces Milk 1 Teaspoon Vanilla Extract 1/3 Cup 2 […]

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