Tag Archives: cooking

Hog Snapper with Carolina rice – Certified SC Fresh

Chef Nick Huckabee: 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!

Local Shrimp Primavera Recipe

Local Shrimp Primavera with farmstand vegetable “noodles”
Shrimp, wild caught fresh 5-7 ounces per person depending on how hungry you are
Zucchini 1 large cut into long julienne strips
Squash 2 each, cut into long julienne strips
Red onion ½ each sliced thinly
Red bell pepper 1 small roasted and sliced thinly
Garlic bulb 1 small, 1.5 inch top removed drizzled with oil and roasted til very soft
Olive oil 3 Tbsp
Crushed red pepper ¼ tsp
White wine 4 ounces
Heavy cream 3 ounces
Or try Fat free yogurt for a healthy alternative, omit the lemon if using yogurt
Orange ½ each zested and juiced
Lemon ½ each zested and juiced
Salt and pepper to taste
Fresh Herbs minced 2-tablespoons
Like thyme, basil, mint and parsley


Roast the garlic in the bulb in a 350 degree oven until soft when pierced with a small knife, peel and mash bulbs into a paste, reserve. Roast the pepper over a flame until charred on all sides, place in a paper bag to sweat, and scrape the black skin off, slice into long strips, reserve. You can slice your squash, zucchini, and onion on a Japanese mandolin while the garlic and pepper are cooking. Assemble remaining ingredients next to your sauté pan as this will only take 5 minutes from start to finish. Heat olive oil until it shimmers, add onion and crushed red pepper and half of the herbs and sauté until slightly tender. Add shrimp now if large or after squashes and peppers if small, you do not want to overcook the shrimp. Add squashes, red pepper strips and garlic and toss around to wilt the vegetables. Add wine and reduce to cook off alcohol. Add citrus juices and cream and season with salt and pepper. Taste and adjust if necessary. Serve in a bowl and garnish with zests and fresh herbs

Venison Loin Recipe

Here’s a great Venison Loin Recipe from Chef Megin Cervoni.

Venison Loin

Coat a skillet, that is relative to the size of the venison you are cooking, with olive oil
Season with salt and pepper to taste
Heat the skillet to high heat and add the venison
Sear until golden brown on all sides.
About 10 minutes per side for a half of a loin or 12-15 minutes per side for a whole loin
Red wine juniper-berry thyme sauce
13oz red wine
1 garlic clove- minced
4 juniper berries
1 bay leaf
3 thyme sprigs
salt and pepper to taste
Combine all of the ingredients and reduce

Roasted Root vegetable
3oz potatoes
3oz carrots
3oz parsnips
3oz turnips
3oz beets
1 small onion
olive oil as needed
salt and pepper to taste
1/2 teaspoon rosemary
1/2 teaspoon thyme
Cut all veggies to 1″ dice
Preheat the oven to 400*
Add all the vegetable to a baking dish. (Size according)
Lightly coat the vegetables in the olive oil, add the rosemary, thyme, salt and pepper, toss all together to make sure the coating is even
Roast until golden brown about 35-45 minutes.

Pecan Crusted Triggerfish Recipe

Be sure to try this Pecan Crusted Triggerfish with citrus butter sauce by Chef Sean Christenson!

Trigger filets, 7 ounces per person 2 each

Panko Breadcrumbs 1 cup

SC harvested pecans coarsely chopped 1 cup

Oranges, fresh 2 each

Lemon 1 each

Lime 1 each

White wine, dry 4 ounces

Red onion, palmetto sweets minced 2 ounces

Egg 1 each

Heavy cream 2 ounces

Butter ` 6 ounces divided

Salt and pepper to taste

Fresh herbs 2 tbsp


Mix together the pecans and panko and season with salt and pepper. Zest and segment the citrus and reserve the segments. Add half of the zest to the breading. Dredge the fish filets in flour, then egg, then pecan panko mix, thoroughly coating all sides with each item. Heat 2 oz butter in a heavy skillet and sauté fish until browned on one side, reduce heat and continue to cook until just done. While fish is cooking, add onion, wine and juice from segmenting fruit to another saucepan. Reduce until almost dry and add cream. Reduce again until thickened to coat the back of a spoon and finish with the butter swirling in while hot but not boiling. Add fruit segments at the end and try not to break them up. Serve with mashed sweet potatoes and your favorite vegetable.

Potato Encrusted Red Fish Recipe

Here’s a great recipe for potato encrusted red fish from Chef Jason Duffield!


1 grated potato
.5 oz. clarified butter or oil
6 oz. fish filet
1 egg (or egg wash)
salt and pepper to taste

In Medium hot skillet add butter. Place half of grated potato in skillet, coat fish with egg wash salt and pepper and place on top of potato.
Put remaining potato on the top of the fish. cook until golden brown and turn the fish, cooking the other side until golden brown.

Remove from stove top and finish in oven at 350 degrees until fish is done .

Sauteed julienne vegetables
1.5 oz. red pepper
1.5 oz. asparagus
1.5 oz. carrot julienne vegetables.
lightly saute over medium heat.
add salt and pepper to taste.
Lettuce and tomato topping
3 oz. lettuce
1 tomato( skinned and seeded)
.5 oz. olive oil
salt and pepper to taste
fresh squeezed lemon juice

Chiffonade lettuce (slice thin) and add diced tomato.

Add oil , salt ,pepper, and lemon juice.
Drizzle with a cilantro-lime aioli

Assemble with sauteed vegetables on bottom,
Potato crusted fish next, topped with lettuce and tomato, drizzled with cilantro-lime aioli.

Spice Rubbed Trigger Fish & Goat Cheese Grit Cake Recipe

Southern Spiced Trigger

Spices—yield .5 cup

2 tbsp. dried onion flakes

1 tbsp. garlic powder

4 tsp. dried thyme

2 tsp. salt

2 tsp. ground all spice

½ tsp. nutmeg

½ tsp. cinnamon

1 tbsp. sugar

2 tsp. black pepper

1 tsp. cayenne pepper

1 tsp. crushed red pepper


Combine all ingredients for rub.



Preheat oven 350 degrees

Wash and clean fish, score skin side three times to prevent curling when cooking. Rub all spices on trigger skin side down (meat side). On medium high heat place ½ cup of clarified butter into skillet. When the butter begins to bubble lay fish down skin side up and cook on this side for approximately two minutes. Flip the fish over and gently apply pressure with your tongs or utensil to also prevent from curling.  Once both sides are seared, put fish on a half sheet pan and continue cooking in over for three minutes.


Goat Cheese Grit Cake

Yield- six 4 oz. grit cakes

4 cups 2% milk

4 cups chicken stock

2 cups yellow stone grits

½ tbsp. caper juice

2 tbsp. goat cheese

1 tsp. black pepper

½ cup clarified butter


Bring milk and chicken stock to boil. Add grits. Simmer for about 5 minutes or until thick. Turn heat down to low and add goat cheese, caper juice and black pepper. Pour grit mixture into half sheet pan and refrigerate for four hours or until set.

Cut grit cakes into triangles.

Heat clarified butter in skillet. The pan needs to be very hot in order for cake not to stick. Sear on both sides for two minutes or until light brown.

Thyme and Swiss Cheese Potatoes

Here’s a delicious recipe from Chef Kathleen Hassett that includes Thyme and Swiss Cheese Potatoes!


onion (sliced thin) 3 1/2 oz
oil, olive 1/8 fl oz
garlic clove 2 1/4 ea
thyme, dried whole 3/4 tsp
cream, heavy 10 3/4 fl oz
potato, russet 1 lb 1 3/4 oz
vegetable spray as needed
salt to taste
pepper, ground white to taste
cheese, Swiss (grated) 1 3/4 oz

1 Sauté the onions in the oil until translucent. Remove from the heat and reserve.
2 Simmer the garlic and thyme in the cream for 15 minutes.
3 Peel and thinly slice the potatoes.
4 Spray three shallow half-size hotel pans with vegetable spray. Layer the potatoes and onions in the pans, seasoning each layer with salt and white pepper.
5 Pour the hot cream over the potatoes and onions. Bake uncovered in a 350°F (180°C) oven for 12 minutes. Reduce the temperature to 300°F (150°C) and cook for approximately 20 minutes or until the potatoes are nearly tender.
6 Sprinkle the grated Swiss cheese on top of the potatoes and return to the oven just long enough to melt the cheese.

Roasted Vegetables
Servings: 8

Yellow squash, medium dice 5 oz
Eggplant, medium dice 5 oz
fennel bulb, medium dice 5 oz
Zucchini, medium dice 5 oz
pepper, red bell medium dice 5 oz
mushrooms, medium dice 5 oz

1. Combine 1–2 oz olive oil, 1/2–1 tsp kosher salt, 1 Tbsp finely chopped fresh herbs (oregano, rosemary, sage, thyme). Add vegetables, salt, and herbs in a bowl. Toss to coat.
1. Marinate vegetables for 10–15 minutes. Drain marinade from vegetables before grilling or roasting. Save marinade.
Baste vegetables once or twice with marinade while grilling or roasting.
Reserved marinade may be heated to 165°F and drizzled on vegetables when served.
2. Preheat grill grids until very hot. Place drained vegetables on grill. Turn often. Brush marinade on vegetables after each turn.

1. Preheat oven to 400*f. Oven must be hot enough to caramelize the vegetables but not so hot as to dry them out.
2. Place vegetables on a lightly greased sheet pan in a single layer. Do not overcrowd or they will steam rather than roast. For large quantities of vegetables, roast separately and combine before service. For smaller quantities, put the slower-cooking, hard vegetables to the outside of the roasting pan (vegetables will cook faster on the outside of the pan).
3. Turn vegetables often during roasting. If cooking different kinds of vegetables on the same pan, remove the vegetables as they become tender. Brush marinade on vegetables after each turn.
4. Roast vegetables until they reach the desired doneness. Serve warm or at room temperature.

Key Lime – White Chocolate Cheesecake Recipe


For the crust:

1¼ cups graham cracker crumbs

¼ cup sugar

5 tablespoons butter, melted


For the filling:                                               

1½ pounds cream cheese, room temperature

½ cup sugar

pinch of nutmeg

pinch of salt

1 teaspoon vanilla extract

3 whole eggs, room temperature

2 egg yolks, room temperature

1# quality white chocolate, melted

6 ounces key lime juice, room temperature

2 tablespoons Meyer’s Dark Rum


  1. For the crust, combine graham cracker crumbs, sugar, and butter and press into the bottom and up the sides of a 10-inch springform pan.
  2. For the filling, using an electric mixer, cream together cream cheese, sugar, nutmeg, and vanilla extract.
  3. Add the room temperature eggs and yolks individually to the cream cheese mixture.  Scrap the bowl often.
  4. To melt the white chocolate, pour chocolate into a microwave-safe container and cook in 30 seconds increments at half power, stirring between each cooking interval.  Continue cooking and stirring until chocolate is smooth.
  5. Fold melted chocolate into the cream cheese base until completely incorporated.
  6. Combine key lime juice and rum and fold into the batter.
  7. Pour filling into the prepared crust.  Bake at 325° F in a water bath for 50 minutes to an hour.  The center should be set.
  8. Remove the cheesecake from the oven and cool for two hours on a wire rack.  For best results, chill overnight before unmolding.