Category Archives: The Sportsman’s Table

Seared Snapper Recipe

Seared Snapper “Francaise” 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 get a nice golden brown on both sides

• Finish Snapper Fillets in a 400 Degree oven For 5-10 minutes until Cooked and Flaky

• Cook about ¾ Cup of your Favorite Raw Rice until Fluffy, About 25 minutes

• Cook About 2 Cups Total of Your Favorite Mixed Vegetables. Reheat the Vegetables in Melted Whole Butter over Medium-Low Heat. Season to Taste

• To Finish the Snapper Franchaise, Put the Rice down in the Center of the Plate. Now place Cooked Fish over The Rice. Display your Colorful Cooked Vegetables around the Fish

• Lastly, Squeeze some Fresh Lemon over the Fish To complete the Dish

BBQ Oysters & Blue Cheese Dipping Sauce

Ed Drombroski of Lee’s Farmers Market serves up an appetizer of Fried Oysters with a BBQ sauce and Blue Cheese Dipping Sauce.

BBQ Oysters & Blue Cheese Dipping Sauce

6 Appetizer Servings or 4 Main-Course Servings


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 teaspoon freshly ground black pepper
Combine all the ingredients in a medium-size mixing bowl, blending well with a whisk.
Serving Suggestion: Before using the dipping sauce, refrigerate it in a covered container at least four hours or overnight to let
the favors develop, then season with more kosher salt and pepper if desired. Keep refrigerated and use within four days.
Yields 1½ cups


¼ cup plus 2 tablespoons mild-favored hot sauce
1 tablespoon honey
6 tablespoons butter

Combine the hot sauce and honey in a blender. Set aside. In a very small saucepan, heat the butter to 140°F over
medium heat, using a frying thermometer to access temperature.

Promptly turn the blender to low speed and slowly pour the 140° butter in a thin steady stream through the hole in the
blender’s lid. Pour this barbecue sauce in a large, nonreactive mixing bowl and set aside. If you don’t have a blender you can whisk together in a bowl.


canola oil, for deep frying
2 cups seasoned cornmeal or flour
36 medium-to-large oysters drained

Heat the oil in a deep fryer to 350°F, or heat 1½ to 2 inches of oil in a 5-quart Dutch oven over medium-high heat to 350°.

Place the seasoned cornmeal or flour in a large mixing bowl.

Once the oil has almost reached 350°, drain any excess oyster liquor from a batch of the oysters and dredge them in the
seasoned cornmeal or flour.

Carefully slide the oysters into the oil.the oysters just until golden brown and crispy, about two minutes. Remove the finished oysters from the oil with a slotted spoon and drain on paper towels. Repeat to dredge and fry the remaining oysters.

As soon as all the oysters have been fried and drained, add small batches of them to the bowl of barbecue sauce and toss to
coat well. Serve while still warm.

Black Drum | 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 Fish :
1 ea black drum 6oz
1/2 cup pistachio
2 tbl ap flour
2 tbl bread crump

Sauce :
1 tsp sugar
3 tbl red vinegar
3 oz cold butter
Rough chop pistachios. Add flour and breadcrumbs salt and pepper mix well. Smash fish into mixture. Sauté over medium heat until done. Remove from pan. Deglaze Pan with vinegar and sugar. Reduce vinegar by half. Remove from heat and add cold butter till completely Inc.

Favorite summer vegetables sautéed in a really hot pan with salt and pepper till tender.

Adam Kirby
Chef co-owner
Bistro 217
Rustic Table

Seared Duck breast Sous Vide Recipe

Seared Duck breast sous vide recipe by Chef Elvis Xhani.

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 tablespoon

Equipment list

Sous vide machine (Joule)
Vacuum sealer
Vacuum bags

Set the sous vide machine at 133 degree Fahrenheit
Clean the duck breast from any excess fat, add salt, pepper and seal in a vacuum bag. Place the bag in the water bath at 133 degrees for one hour and 30 min.

While the duck breast cooks blanch the baby buck Choi and reserve in the refrigerator. Peal the sweet pot and cut in 6. Place in a pan, add honey, butter, salt, pepper, cover and cook in the oven at 350 degrees for one hour.

For the sauce mix all the ingredients in a mixer and blend for one minute. Keep at room temperature.

Before you serve, heat a skillet, place the duck breast skin down, add the baby buck Choi and sweet pot, heat well. Place the vegetables in a plate, slice the duck breast and place an the top, finish with the sauce and enjoy.

Fresh Snapper over Zucchini Spaghetti Recipe

Fresh Snapper over Zucchini Spaghetti Recipe from Chef Katie Weatherford


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 through.

Heat evoo and garlic in separate sauté pan until garlic is fragrant. Add zoodles and cook for about 1 minute tossing to coat with oil. Add tomatoes and corn and toss with zoodles for another 2 minutes or until vegetables are warm. Add salt and pepper and toss again to incorporate all ingredients together. Plate with vegetables in center of plate and lay the fish across vegetables.

Fish Gyro served with Black-eyed pea Tabouli

Fish Gyro served with Black-eyed pea Tabouli by Chef Andreann Geise.

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)

Season fish on all sides with salt. Season liberally with middle eastern rub.
Heat a large nonstick skillet over medium to high heat. Once hot add butter. When butter is melted and starting to brown add fish. Cook 2 to 3 minutes per side.
While fish is cooking place pita on a hot grill or in oven just long enough to warm.
To assemble:
Place fish onto center of the pita bread, spoon over a few tablespoons of Tzatziki and salsa. Fold over and use a piece of foil to keep bottom end secured and make it easier to eat. Serve

Middle Eastern Rub
1 tablespoons dried thyme
1 tablespoons dried sumac
1 tablespoons sesame seeds, (preferable toasted)
1 tablespoons ground coriander
1 tablespoon ground cumin
1/2tablesoons smoked paprika
1/2tablespoons ground ginger
1/2tablespoons ground turmeric
1/2tablespoon ground black pepper
1 teaspoon granulated garlic
1 teaspoon cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground all spice (or cloves)
¼ teaspoon ground coriander
¼ teaspoon ground Cayenne pepper

Instructions: Combine all ingredients well.

*Alternatively you can use equal parts Shawarma and Za’Atar spice for the rub.

Greek Salsa
1 cucumber seeded and diced
1 tomato small diced
¼ cup diced red onion
½ teaspoon salt
½ teaspoon pepper
¼ cup apple cider vinegar
1/3 cup extra virgin olive oil
1 tablespoon brown sugar
Combine all ingredients in a bowl and stir to combine. Keep refrigerated until ready to use
Tzatziki sauce
1/2cup finely chopped fresh dill
2 cloves garlic finely minced
1/2teaspoon kosher salt
2 Tablespoon extra virgin olive oil
1 teaspoon lemon zest
1/4cup fresh lemon juice
1 tablespoon brown sugar
1/4teaspoon ground white pepper
1 large seedless cucumber (skinned ,course grated and drained)
1 1/4 Cup Greek style yogurt (may substitute sour cream)

Place all ingredients into a medium size bowl. Mix well to combine. Cover and refrigerate for at least 2 hours before serving. (best if refrigerated overnight).

Black-eyed Pea Tabouli Salad
2 cups cooked Black-eyed peas
2 bunches of fresh parsley (finely chopped)
2 cloves of garlic (finely minced or grated)
2 mint leaves (finely chopped)
1 tomato (small diced)
¼ cup diced red onion
2 Lemons
1/3 cup extra virgin olive oil
1/4teaspoon brown sugar
½ teaspoon kosher salt
½ teaspoon fresh ground black pepper
Place beans into a large bowl, add parsley, garlic, mint, diced tomato and onions.

In a small 16 oz bowl wish together the zest and juice of two lemons, olive oil, sugar, salt and pepper. Pour over the salad and mix well to combine. Chill until ready to serve.

Blue Crab and Grits Recipe

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
kosher salt
For lemon and garlic topping
2 tablespoons unsalted butter
1 clove garlic, minced
2 tablespoons parsley, chopped
2 tablespoons lemon zest, from 1 medium lemon
Cook Grits according to package directions.

In large pan over medium high heat melt butter in olive oil. Add garlic and cook for 30 seconds, stirring constantly, until fragrant. Add white wine, lemon juice and candied jalapenos. Bring to boil and reduce to simmer and cook for 8 minutes. Add lump crab meat and stir to mix well. Add ½ cup of Parmesan and kosher salt; stir. Pour sauce over the grits. Top with Lemon Zest, Garlic, Parsley and some more Parmesan cheese (optional)and serve.


Chef Eddie
Lees Farmers Market
Murrells Inlet, SC

Grilled Shrimp Tuscan Bread Salad

0SclGHHR_400x40016 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 sliced
Salt and pepper to taste

Skewer Shrimp season with pepper and grill a minute or two on each side Remove and reserve. Place all ingredients for the salad into a mixing bowl and dress with oil and vinegar. Let stand for a few minutes. Top assemble place a small amount of salad onto a plate and 4 shrimp per person on top of each salad. Serves 4 with some salad left over for a snack later.

Blueberry Pie Recipe

0SclGHHR_400x400Blueberry 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 minutes
Raspberry Coulis
Raspberry puree 4 oz
Sugar 1 Tbsp
Light Corn Syrup 1 1/2 tsp
Lemon Juice 1.5 oz

Combine the fruit puree with sugar and syrup
Add lemon juice
Serve cold or warm
Pie Crust
Unsalted Butter, diced and chilled 1/2 lb
All Purpose Flour 10.5 oz
Buttermilk or water, cold 2 fl oz
Salt 1 tsp
Sugar 1 1/2 tsp
Vanilla 1 1/2 tsp

Cut butter into flour, place in fridge
Combine buttermilk, slat, sugar and vanilla, chill for a few minutes
Gradually add buttermilk mix to flour mix. Mixing with gloved hands until dough holds together when squeezed
Cover and chill until cold and firm
When ready to use roll out and line pan. Chill again before filling with pie mix!

SC Certified Shrimp & Grits Recipe

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 stove down to simmer for about 15 minutes while stirring periodically. Add heavy cream and chef’s salt to taste. When the grits get to a creamy smooth consistency stir in your pimento cheese. Hold on the stove with a lid

1 dz medium 26/30 local shrimp
1 cup of julienne red onion
1 cup of assorted julienne bell peppers ( red, green, yellow )
3/4 cup of sliced Andouille sausage
1Tbs of soft unsalted butter
3/4 Tbs of Cajun spice
2 tsp of chef’s house seasoning
1 1/2 cups of heavy cream
Place butter in skillet until melted and hot
Add peppers,onions,and sausage then cook until the peppers are still a little crunchy
Add local Shrimp and cook until the shrimp have been seared properly on both sides
Add heavy cream, Cajun spice, and let the cream reduce until its shiny and thicker ( or as the chef’s like to say, Nape )
Add Chef’s seasoning to taste.
Pour your finished Grits into a large pasta bowl or plate
Pour your finished shrimp and pepper mixture with cream sauce over the Grits
Garnish with Parsley

This dish will excite anyone’s taste buds and will help you understand and learn how to love Grits, if you haven’t already.