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BBQ Oysters & 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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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.

Fish Gyro served with Black-eyed pea Tabouli

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

Ingredients:
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)

Instructions:
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
Ingredients:
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
Ingredients:
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
Instructions:
Combine all ingredients in a bowl and stir to combine. Keep refrigerated until ready to use

Tzatziki sauce
Ingredients:
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)

Instructions:
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
Ingredients
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

Instructions:
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.

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.

Pork Tenderloin Medallion Recipe

Here’s another great South Carolina Grown recipe from Chef Eric Wagner at the HGTC!

  • 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.

 

South Dakota Pheasant

whitelakepheasantThis week Bob is back in South Dakota taking on one of his favorite things: Upland Bird hunting in South Dakota! If you like the outdoors and really like to pheasant hunt, this is the place for you. Wide open spaces and pheasant hunting is what it’s all about. Tune in for for some great bird hunting action and an amazing recipe on The Sportsman’s Table!

Drunken Shrimp Recipe

Drunken Shrimp Recipe – Chef Eddie Dubroski
serves 4

1-1/4 pounds large shrimp, peeled and deveined
2 tbl coconut oil
1/2 cup local beer
1 med onion diced
2 scallions chopped
4 cloves garlic, minced
1 tbl fresh ginger, minced
3 tbl ketchup
2 tsp cornstarch
2 tsp sugar
2 tsp water
1 tsp red pepper flakes, optional
2 cups of cooked Carolina Rice
salt and pepper to taste

Heat coconut oil in a large skillet over high heat, stir in onion, garlic, and ginger just until fragrant, about 30 seconds. Add the shrimp, salt, and black pepper, and cook and stir until the shrimp is slightly pink, about 2 minutes. Stir in the beer, ketchup, and sugar, and bring the sauce to a boil.

Dissolve the cornstarch in the water, and stir into the boiling sauce. Cook until the sauce returns to a boil and thickens, the shrimp are bright pink on the outside, about 5 minutes. Place rice in bowl and spoon shrimp and sauce on top then Sprinkle with the green onions.

Pecan Crusted Sea bass Recipe

Pecan crusted local black sea bass over vegetable ragout with carrot puree and spinach beurre blanc.

For the sea bass:

6 oz. fresh local black sea bass

1/2 cup crushed pecans, or enough to coat fish

1/2 cup seasoned flour (flour with salt and black pepper)

egg wash (2-3 beaten eggs with a tsp. of milk)

-place fish in flour, then egg wash, and finally in the crushed pecans (crust only top of fish, not both sides)

preheat nonstick pan on medium with enough olive oil to coat bottom of pan lightly (approximately 3-4 tablespoons)

place fish in the pan pecan side down and toast the pecans (approximately 1-2 minutes) and then turn fish to cook bottom side (1-2 minutes)

finish in a 350 degree oven until fish is cooked through and moist, approximately 135-140 degrees internal temperature

For the vegetable ragout:

1/4 of each vegetable, small diced

sweet potato, peeled and blanched

zucchini

parsnip, peeled and blanched

yellow onion

1/2 clove minced fresh garlic

1/2 teaspoon of minced fresh shallot

sautee the vegetables together over high heat in approximately 2 tablespoons of olive oil and 1 teaspoon of butter with salt and pepper to taste until tender

For the carrot puree:

peel and rough chop 3-4 large carrots

add the carrots to 3 quarts of boiling stock (vegetable or chicken), 4 tablespoons of butter, 1/4 cinnamon stick, 1/4 cup brown sugar, 1 teaspoon ground nutmeg, and salt to taste

cook carrots until tender, around 10 minutes

remove carrots, strain liquid and reserve

puree carrots with 1/4 cup sour cream and add reserved liquid until puree is smooth

For the spinach beurre blanc:

blanch 1 packed cup of fresh spinach, strain, reserve the liquid

puree spinach adding some liquid if necessary until very smooth, set aside

–prepare beurre blanc

1/2 cup dry white wine

1/4 cup of champagne vinegar

1 shallot cut in half

1 teaspoon whole mixed peppercorns

1 bay leaf

a few sprigs each of fresh thyme and tarragon

2 tablespoons of heavy cream

2 sticks of unsalted butter cut in teaspoon size cubes (keep chilled)

add all ingredients together except butter and cream in saucepan

reduce over medium low heat until there is approximately 2-3 tablespoons of liquid left (do not let liquid dry out completely)

reduce heat to low

then add heavy cream and let reduce for about 15 more seconds

remove chilled butter and begin adding butter cubes a few at a time (3-4 cubes) constantly whisking to emulsify sauce (let butter melt completely into the sauce before adding more cubes, remove from heat occasionally if needed so not to break sauce)

remove from heat and adjust flavor with salt and touch of lemon juice

strain through fine mesh chinois

add pureed spinach to desired color and consistency

For the garnish: sweet potato

sweet potato guafrettes
microgreens

Plating the dish:
Decorate plate with carrot puree, add vegetable ragout, add fish, top with spinach beurre blanc, garnish!

SC Shrimp and Grits Recipe

Ingredients:

30 U-15 shrimp,peeled and deviened
2 cloves garlic, minced
1 onion diced
1/4 cup dry white wine
1/2 cup chicken stock
2 T butter
3 pieces of thick cut bacon diced
salt and pepper to taste
2 cups heavy cream
2 cups water
1 bag yellow instant grits
2 T chicken base
1/4 cup pecorino romano cheese
1/2 cup mascarpone cheese
2 T tomato cocasse, garnish
2T green onion, chopped, garnish

Directions:

1. Heat chicken stock and heavy cream in a heavy sauce pot, season with chicken base and bring to a
boil over high heat,Quickly whisk in the polenta until fully incorporated.

2 Lower the heat to a low simmer, add the butter and allow the grits to cook, stirring occasionally, for 5 minutes.

3. Finish by stirring in 1/2 cup mascarpone cheese and pecorino romano cheese, mix well, add salt to
taste as needed. Set aside.

4. Preheat a large skillet, cook bacon to render fat and cook until crisp set aside, add minced garlic and onion cook until garlic is golden brown, add shrimp and cook for 2
minutes on each side.

5. Deglaze pan with white wine, reduce by half, add chicken stock, balsamic vinegar and season with salt
and pepper as needed.
Cook for another 4 minutes then whisk in 4 T butter, remove from heat and serve.

6. To serve, place a portion of the polenta in the center of the serving bowl, arrange 5 shrimp around and
spoon some sauce over it, garnish with green onion and tomato cocasse, and bacon

Pork Tenderlion + Whiskey Peach Butter

IMG_1991Pork Tenderloin Medallions Recipe

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.

Chef Eric Wagner