Category Archives: The Sportsman’s Table

Peach Bourbon Barbecue Pan Sauce Recipe

http://www.leesfarmersmarket.com/

Ed Drombroski shares an old family recipe.

Peach-Bourbon Barbecue Pan Sauce

Makes 3 cups

3/4 cup ketchup
1/2 cup bourbon
1/3 cup dark brown sugar
1/3 cup cider vinegar
1 tablespoon butter
1/2 cup small diced sweet onion
1 teaspoon freshly minced garlic
1 1/2 cups roughly chopped peeled fresh peaches
2 tablespoons honey
2 tablespoons molasses
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1/2 teaspoon hot sauce, plus more to taste
Kosher salt, to taste
Melt butter in a medium saucepan over medium heat.
Add onion and cook until softened, about 5 minutes.
Addgarlic and cook until fragrant, about 30 seconds.
Add peaches, ketchup, bourbon, brown sugar, vinegar, honey,
molasses, mustard, Worcestershire, and hot sauce and stir to
combine.

Bring to a boil, then reduce heat to low and simmer until
peaches have softened and sauce has slightly thickened, about 15
minutes, stirring occasionally.

I like to use the finished sauce with the cut up pieces. If you want your sauce to be smooth then puree sauce in a blender and process until smooth. Season with salt and additional hot sauce to taste. Place your smoked pulled pork, chicken or beef brisket in a bowl, pour sauce on top and toss. The left over sauce can be put in a jar in your fridge for up to a month.

Pork Tenderloin Medallions + Goat Cheese Recipe

Chef Eric Wagner’s take on Pork Tenderlion Medallions and Sweet Potatoes is incredible. Let us know what you think!

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.
Place all ingredients in a sauce pan a slowly reduce until thick. Puree and add Palmetto Whiskey.

Red-Hog Snapper with Carolina Rice & Grilled Squash

Here’s a great recipe from Chef Nick Huckabee, Recipe-Hog Snapper w/Carolina rice and grilled squash.

Restaurant: Bliss in Murrells Inlet, SC

Website: true-bliss.com

Hog snapper with carolina plantation pecan rice pilaf grilled squash finished with a blueberry compote and grilled peaches.

The recipe consists of a 6 oz portion of hog fish,
1/2 cup of rice 1 cup of chicken stock,
1/4 cup of chopped and toasted pecans,
1 yellow crocked neck squash,
1/2 pint of blueberrries,
1 tbsp cayenne pepper,
1 tbsp of brown sugar,
1 tsp of fresh chopped basil,
1 beautiful carolina peach.

How to: To cook the rice bring the chicken stock to a rolling boil and add the rice. reduce the heat to low and cover for 20 minutes. Season with salt and pepper and let rest.

The next thing is to get begin cooking the blueberry compote.
In a small sauce pan add the blueberries, brown sugar, and cayenne pepper. Bring these ingredients to a low simmer and stir occasionally for a cooking time of about 25 minutes. Add in the fresh chopped basil and season lightly with a little salt.

For the hog fish and squash you will need a little olive oil, salt, pepper, and garlic powder. Cut the squash into rings and lightly coat them with your seasonings. The hog fish should also be lightly coated with oil and your seasonings.

Cut the peach into wedges and season very lightly with just a pinch of salt and sugar. Grill the fish, squash and peaches over medium heat for approximately 8 to 10 minutes depending on the grill.

Last you will need to add your chopped pecans to the rice. Serve the fish over the rice with the grilled squash on the side, a tsp of blueberry compote over the fish and grilled peaches for the garnish. ENJOY!

Pork Chop with Fig Sauce | The Sportsman’s Table

Filming at the Wicked Tuna Restaurant in Murrells Inlet SC, Chef Ed Dombrowski serves up a Pork Chop with a fig, Vidalia onion and rosemary sauce.

Pan Seared Pork Chop with Fig, Sweet Onion and Rosemary Sauce

Serves 2
2 Bone In Pork Chops (approx 1 ½ inches thick)
2 tbl butter
2tbl cooking oil
6oz of fig preserves
1 med sweet onion (sliced)
1 spring of fresh rosemary (fine chopped) or 1 tsp of dried chopped rosemary
Salt, pepper and garlic powder

Instructions:
Preheat your oven to 350 degrees. Preheat a sauté or cast iron pan to medium high. Generously season your pork chops on both side with salt , pepper and garlic powder. Add oil to pan . When oil is hot place the chops in the pan and sear each side for about 2 minutes to get a nice crust on them. Transfer the chops in the same pan to the oven. Cook for approximately 10 minutes. Use a thermometer to check temperature of meat. Cook it to 145 degrees for medium. When finished pull from oven and let them rest on counter for 10 mins.
Meanwhile heat a sauté pan, add butter and melt. Add and sauté onions until translucent (about 5 minutes). Add the rosemary and stir. About a minute later pour in fig preserves and stir to soften and incorporate the flavors. Simmer for 5 mins. Shut of heat and add the butter. Stir again. Ready to serve.
Place pork chop on plate and spoon the sauce over the chops. Serve with your favorite vegetables. I like our Lee’s Farms pickled Brussels sprouts on the side. The tartness compliments the sweet sauce.

French Toast | The Sportsman’s Table

On this Sportsman’s Table, our special guest is Kim Hardee. She’ll feature a great french toast recipe that you can eat not only for breakfast but any meal.

Uptown French Toast

Sourdough bread sliced
2 cups of milk
Two eggs
Two teaspoons of cinnamon
One banana
Two cups of strawberries
One kiwi fruit
One stick of butter
One cup of brown sugar
A sprinkle of confectioners sugar.

Dredge the sourdough bread in a mixture of milk egg and cinnamon and brown on both sides in a skillet.

In a separate salt a pan add butter and fruit add brown sugar when fruit is warm.
Salty for about a minute chili sauce is brown and clear.

Pour over French toast and top with confectioners sugar.

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

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 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

BBQ SAUCE

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.

OYSTERS

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.
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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
S&P

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.

Veg:
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.

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 tablespoon

Equipment list

Sous vide machine (Joule)
Vacuum sealer
Vacuum bags

Preparation
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

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 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.