Tag Archives: cooking

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!

Wild Boar Wellington | The Sportsman’s Table

Bob visits Horry Georgetown Tech culinary student, Dan Petrello who serves up a delicious recipe for Wild Boar Wellington using South Carolina certified pork.

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!

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

Method:

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

Procedure:
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
Procedure:
Combine all of the ingredients and reduce

Roasted Root vegetable
Ingredients:
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
Procedure:
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

Method:

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.