Tag Archives: collards

Flounder with Collards Recipe | The Sportsman’s Table

On this week’s Sportsman’s Table we are at beautiful Murrells Inlet, South Carolina and Wicked Tuna restaurant. Our guest chef today is chef instructor Tom Mullally with Grand Strand Catering, based in Myrtle Beach. For today’s dish we’re going local all the way, with fresh, local flounder and collards.

Seared Flounder over Red Peas & Collards with Rice Cake, Carrots, and Basil Sauce

*Flounder*

2- 6 oz. Portions of flounder Fillets.  Season with Salt & Pepper. Sear in Oil on Medium – High Heat until Golden Brown on Both Sides.  Finish Cooking in a 400 Degree Oven for Five Minutes if Needed.

*Red Peas* (Or favorite Bean or Lentil)

  • ½ Cup Raw Peas
  • ½ Cup Small diced Peeled Carrots
  • ¼ Cup Small Diced Onions
  • !/4 Small Diced Celery
  • 3-4 Cups of Chicken or Vegetable Stock

*Sweat the Vegetables in 75% Oil and 25% Whole Butter over Medium Heat for 2-3 Minutes.  Add Chicken Stock and Simmer for 45-60 Minutes until Peas are Soft. Once Cooked, Strain Extra Stock if Needed, Season to Taste with Salt & Pepper, and 1-2 Ounces of Whole Butter.

*Rice Cake*

  • 1 Cup of Cooked White Rice
  • ¼ Cup Diced Roasted Red Bell Pepper
  • 3 tbsp Finely Diced Scallions
  • 1-2 oz Grated Parmesan
  • 1 Whole Egg
  • 3-4 tbsp AP Flour or Breadcrumbs, to Bind Rice Cake Together

*Combine All Above Ingredients and Season to Taste with Salt and Pepper.  Form Rice into A Cake about One Inch High and 2 Inches Wide.

*Sear Rice Cake over Medium-High Heat in Oil or Melted Butter Until Golden Brown on Each Side.

*Collard Greens or Kale*

Cook 3-4 Cups worth to your Liking with Bacon, Onions, and Chicken Stock Until Wilted and Not Al Dente, About 45-60 Minutes Cooking Time.

*Basil Sauce*

  • 2 Cups of Fresh Basil Leaves
  • ½ Cup Olive Oil
  • 1-2 Garlic Cloves
  • Salt and Pepper to Taste

*Puree All Ingredients Together & Place in a Small Squire Bottle.

Plating

*Place Rice Cake on Plate, Then Add 1 Spoonful of Collards and One Spoonful of Peas To the Plate.  Place Seared Fish over the Peas & Greens.  Garnish with Your Favorite Vegetables and Squirt Basil Sauce around Flounder.

Bon appetite, Enjoy!

Pan Sautéed Dove Breast Receipe

Pan Sautéed Dove Breast in Red Eye Gravy over Carolina Rice and Southern Style Collards

For Dove:

6 dove breast

½ cup bacon grease

1 tsp thyme, dry or fresh

1 tsp oregano, dry or fresh

½ tsp salt

½ tsp pepper

For Red Eye Gravy:

1 cup beef stock

½ cup strong coffee

¼ cup red wine

For Rice:

1 cup rice

2 cups chicken stock or broth

1 Tbs Salt

Directions: Bring stock to a boil and add rice. Reduce heat and simmer covered for 20 minutes or until tender.

For Collards:

4 quarts water

1 lb ham hocks

1 Tbs salt

1 Tbs pepper

2 Tbs butter

¼ cup apple cider vinegar

1 bunch collards, stemmed and cleaned thoroughly

Directions: Boil your ham hocks, seasoning and butter for 1 hour. Then add your collards and cook for another hour or

until tender. Adjust seasonings and add your vinegar at the end.

Directions for Dove: Season your dove breast with seasonings. Heat your bacon fat over medium-high heat and add all

dove breasts to fat. Cook on each side for about 1 minute. Set aside. Add your stock, coffee and red wine. Reduce for 5-

10 minutes.

Serve with rice and collards and garnish with red eye gravy.

Pan Sautéed Dove Breast Recipe

Pan Sautéed Dove Breast in Red Eye Gravy over Carolina Rice and Southern Style Collards

For Dove:

  • 6 dove breast
  • ½ cup bacon grease
  • 1 tsp thyme, dry or fresh
  • 1 tsp oregano, dry or fresh
  • ½ tsp salt
  • ½ tsp pepper

For Red Eye Gravy:

  • 1 cup beef stock
  • ½ cup strong coffee
  • ¼ cup red wine

For Rice:

  • 1 cup rice
  • 2 cups chicken stock or broth
  • 1 Tbs Salt

Directions: Bring stock to a boil and add rice. Reduce heat and simmer covered for 20 minutes or until tender.

For Collards:

  • 4 quarts water
  • 1 lb ham hocks
  • 1 Tbs salt
  • 1 Tbs pepper
  • 2 Tbs butter
  • ¼ cup apple cider vinegar
  • 1 bunch collards, stemmed and cleaned thoroughly

Directions: Boil your ham hocks, seasoning and butter for 1 hour. Then add your collards and cook for another hour or until tender. Adjust seasonings and add your vinegar at the end.

Directions for Dove: Season your dove breast with seasonings. Heat your bacon fat over medium-high heat and add all dove breasts to fat. Cook on each side for about 1 minute. Set aside. Add your stock, coffee and red wine. Reduce for 5-10 minutes.

Serve with rice and collards and garnish with red eye gravy.

WP Rawl Farms Collard Dip Recipe

FRESH COLLARD DIP

1 (1-pound size) bag NATURE’S GREENS™ collards
1 (1.4-ounce size) package Knorr Vegetable Recipe Mix
1 (16-ounce size) container sour cream
1 cup mayonnaise
1 (5-ounce size) VERSATILE VEGGIES® Diced Green Onions
2 dashes Worcestershire sauce

Cook collards in a small amount of water for 30 minutes or until of desired consistency. Drain well and
refrigerate until cold. When preparing dip, remove collards from refrigerator and remove as much moisture
as possible by squeezing or patting dry. Cut collards horizontally and vertically into fine pieces and set
aside. In a large bowl, combine the cooked collards with the remaining ingredients. Cover and chill for at
least 2 hours for flavors to blend. Serve with corn scoops.