Tuesday, August 14, 2018

BBQ Oysters & Blue Cheese Dipping Sauce

August 13, 2018 by  
Filed under The Sportsman's Table

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 […]

Seared Duck breast Sous Vide Recipe

July 15, 2018 by  
Filed under The Sportsman's Table

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 […]

Fish Gyro served with Black-eyed pea Tabouli

July 1, 2018 by  
Filed under The Sportsman's Table

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 […]

Grilled Shrimp Tuscan Bread Salad

April 2, 2018 by  
Filed under The Sportsman's Table

16 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 […]

Pork Tenderloin Medallion Recipe

February 27, 2017 by  
Filed under The Sportsman's Table

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. […]

South Dakota Pheasant

This 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 […]

Drunken Shrimp Recipe

January 16, 2017 by  
Filed under The Sportsman's Table

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 […]

Pecan Crusted Sea bass Recipe

January 2, 2017 by  
Filed under The Sportsman's Table

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 […]

SC Shrimp and Grits Recipe

August 5, 2016 by  
Filed under The Sportsman's Table

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 […]

Pork Tenderlion + Whiskey Peach Butter

July 25, 2016 by  
Filed under The Sportsman's Table

Pork 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. […]

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