Crunchy Fried Summer Vegetables with Spicy Ranch Dipping Sauce
2 fresh zucchini squash
2 fresh yellow squash
18-20 fresh okra
3 cups whole milk
1 Tbs. salt
Altman Farm and Mill’s Fish Fry
Oil for frying
Cut fresh zucchini and squash into ¼” thick slices. Cut okra into thirds. Whisk eggs and salt in milk to make an egg wash. Soak the cut vegetables in the egg wash for 10-15 minutes. Coat the vegetables in the fry mix and cook the vegetables according to the directions on the Altman Farm and Mill Fish Fry.
Spicy Ranch Dipping Sauce
Add 2-3 Tbs. of Siracha hot sauce to 1 cup of your favorite ranch dressing.
Joining Bob at the City Center Market in Florence, South Carolina are co-owners of Salsa y Limon Restaurant, Charlie Cuevas and Israel Morales. They’re serving up an authentic Mexican dish, Shrimp Ceviche.
Begin by cleaning and boiling your shrimp in lightly salted water for 2-3 minutes. Once the shrimp have fully cooked, put them in an ice water bath to cool them. Once they are cool to the touch, chop them into large pieces and set aside.
Combine the onion, tomatoes, jalapeno, and cilantro by mixing together in a bowl. Once combined, stir in the chopped shrimp and then add the lime juice. Salt to taste. Serve with sliced avocado on top of tostados or eat with tortilla chips.
Appetite Delight Restaurant & Catering 3726 Oliver Road Vea Ella Gee Timmonsville, SC 29161 (843) 992-9249
Three Layer Strawberry Cake
1 (18.25 oz.) package white cake mix
1 (3-oz.) package strawberry gelatin
4 large eggs
1/2 cup sugar
1/2 cup finely chopped fresh strawberries 1/2 whipping cream
1/2 cup vegetable oil
1/3 cup all-purpose flour
Preheat oven to 350°. Beat cake mix and next 7 ingredient at low speed with an electric mixer 1 minute. Scrape down sides of bowl and beat at medium speed 2 more minutes, stopping to scrape down sides as needed. (Strawberries should be well blended.)
Pour batter into 3 greased and floured 9-inch round cake pans.
Bake at 350° for 23 minutes or until cakes spring back when pressed lightly with a finger. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and let cool 1 hour or until completely cool.
Spread Strawberry Buttercream Frosting between layers and on top and sides of cake. Garnish, if desired. Serve immediately, or cover and chill until ready to serve.
1 cup of fresh strawberries finely chopped 1 tablespoon of cornstarch dissolved in a 1/2 cup of water 1/2 cup of sugar
Mix all together in a pan. Cook on low heat until it thickens
Strawberry Buttercream Frosting
Beat 1 cup butter, softened, at medium speed with an electric mixer until fluffy (about 20 seconds). Add 1 (32 oz.) package powered sugar and 1 cup finely chopped fresh strawberries: beat at low speed until creamy. (Add more sugar if frosting is too thin, or add more strawberries if too thick.)
5. Lastly, put some strawberry filling in between each layer, as you add in each on top of the other. Then cover cake with strawberry buttercream frosting on and around entire cake.
Place all ingredients in a food processor and blend well. If the mixture is too moist add more Panko a little at a time. Store in an airtight container until ready to use.
FRIED PECAN SHRIMP
FLOUR 1 CUP
BUTTERMILK 1 CUP
PECAN BREDDING 1 CUP
SHRIMP (PEELED TAIL ON) 24 EACH
CANOLA OIL 2 CUP
Heat the oil in a heavy bottomed skillet until it just starts to smoke. Dredge the shrimp (one at a time) in the flour, then dip in the buttermilk, and then dredge in the pecan breading. Once all the shrimp are breaded, carefully add half of them to the hot oil. Fry the shrimp on both sides until the breading is a deep golden brown. Remove the shrimp to a towel lined plate and then cook the second half.
Chef Adam Silverman of Down Town Southern Funk Restaurant shares his Stuffed Pork Chop recipe with Bob. They’re at the City Center Farmers Market in Downtown Florence SC.
Bog-Stuffed Porkchop with Blueberry Blaze Sauce and Three Kale Mix
2 x 2” thick Pork Chop (sourced from Maypop Farm in Darlington, SC)
1⁄2 cup Rice, dry (sourced from Carolina Plantation in Darlington, SC)
1 cup Water
1 each Pork Chorizo Sausage (sourced from Maypop Farm in Darlington, SC)
1⁄2 cup Blueberries (sourced from Silver Lake Forge and Farm in Timmonsville, SC)
1 tsp. Garlic, minced (sourced from Sophronia Farm in Lynchburg, SC)
1 tsp. Ginger Root, minced (sourced from Crafty Maibritt, LLC in Lake City, SC)
1 Tbsp Onion, minced (sourced from Ellerbe Vegetable Farm in Timmonsvills, SC)
1 Tbsp. Rice Wine Vinegar
1 each Ghost Pepper (sourced from Ellerbe Vegetable Farm in Timmonsville, SC)
3 cups Kale, fresh (sourced from Ellerbe Vegetable Farm in Timmonsville, SC)
2 Tbsp Cooking Oil
Salt and Pepper to taste
1) Make the Blueberry Blaze Sauce – combine the Blueberries, Garlic, Ginger, Onion and Ghost Pepper in a saucepot. Bring to a boil and reduce to a simmer. Cook for 15 minutes. Remove from the heat and add the Rice Wine Vinegar. Blend to smooth and adjust seasoning with salt and pepper (careful… the sauce is spicy!). Hold chilled for use. This step can be done up to 48 hours in advance.
2) Make the bog – roughly chop the Chorizo Sausage and place into a pot with the dry rice, water and a pinch of salt. Bring to a boil then cover and turn down to a very low simmer. Cook approximately 30 minutes until all the water has been absorbed. Set aside to cool slightly. This step can be done up to 24 hours in advance by placing the bog mix in an airtight container or ziplock bag and holding chilled.
3) Heat oven to 400 degrees. Cut a slit in the sides of the Pork Chops and stuff with the Bog mixture. Bring a pan to medium-high heat. Season the Pork Chop on all sides with salt and pepper. Add 1 Tbsp. Of cooking oil to the pan and add the Pork Chops. Sear until you get a nice golden crust developing, around 2-3 minutes) and then flip to the other side. Cook another 2-3 minutes and then place the pork chop on the side opposite where you cut the slit, so it is standing upright. Place in the oven and cook until done, about 8-10 minutes.
4) While the Pork Chops are in the oven place a pan on medium heat. Add 1 Tbsp. Cooking Oil. Roughly chop the kale. When the pan is hot, add the kale, season with salt and pepper and cook until the kale has softened but still retains some texture.
5) Place the kale down in the center of the plate, the pork chop on top of that and drizzle with the blueberry sauce. Enjoy!
8 ounces Wreckfish (sourced from Murrells Inlet Seafood via Maypop Farm in Darlington, SC)
2 cups Paris Island Romaine, shredded (sourced from Ellerbe Vegetable Farm in Timmonsville, SC)
1 each Tomato (sourced from Ellerbe Vegetable Farm in Timmonsville, SC)
1 each Onion (sourced from Ellerbe Vegetable Farm in Timmonsville, SC)
2 each Peaches (sourced from Santee via Ellerbe Vegetable Farm in Timmonsville, SC)
1 each Kaffir Lime Leaf (sourced from McKenzie Farm in Scranton, SC)
2 cups Pixel IPA (sourced from Seminar Brewery in Florence, SC) or use your favorite beer
4 each 6” tortillas
Salt and Pepper to taste
Make the Peach Salsa – finely dice the peaches, 1⁄2 of the tomato, 1⁄2 of the onion and the jalapeno pepper. Combine in a bowl with the lime leaf, salt and pepper. Cover and refrigerate overnight.
Dice the remaining half tomato and half onion.
Cut the Wreckfish into thin strips, approximately 1 ounce each.
Place the beer and fish into a pot and bring to a boil. Once the mix is boiling, remove from the heat and let sit for 1 minute. Lay out the tortillas. Top each one with 2 strips of the fish, 1⁄2 cup lettuce, a few diced tomatoes and onions and some peach salsa. Enjoy!
Optional sauce topping – combine 1⁄4 cup Mayonnaise with 1 Tbsp Sriracha sauce and spoon some on top of the tacos
Clean duck and garnish with garlic, onion rosemary, celery and the bay leaves. Rub down and drizzle with olive oil. Lightly sprinkle salt and pepper (approximately 1 tsp of each) over the top of all. Salt/pepper can be added or removed to taste.
Set oven temp to 410 F and bake for 20 minutes. Add the wine and allow to simmer for 5 minutes to allow alcohol to cook off and then add vegetable stock.
Remove pan from oven and cover with heavy duty aluminum foil.
Decrease oven temperature to 365 F and return duck to oven. Bake for approximately 2 hours.
After the duck is fully cooked, remove from oven and place duck in a separate container.
Remove the bay leaves, and all of the remaining contents (vegetables and liquid) are then placed into a sauce pan. Blend all contents of sauce pan until you have a smooth consistency.
Debone and mince the duck meat with a fork and knife and add to the blended sauce and bring it to a boil. Add a 1/4 stick of salted butter and allow to melt, and then turn off heat. The sauce is now ready.
Boil water in a separate pot salting to taste. Cook the pasta in salted water for 12 minutes and strain.
Add some of the sauce to a pan and then add the pasta for a very quick sauté.
Garnish with shaved parmesan cheese and serve.
Full Video Transcript
Narrator: The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture. Whether you live in South Carolina or out-of-state, be sure to buy South Carolina grown meats, vegetables, and fruits. Make sure your food is South Carolina certified. It’s a matter of taste.
Bob: Joining me this morning is my guest chef, Alessandro Salaris, from Il Buongustaio. Did I say that right?
Bob: Awesome. I’m not even Italian. But we are at the City Center Market here in beautiful downtown Florence, South Carolina with a recipe. I know all you outdoors man out there are going to love. Pasta, a duck?
Chef: Yes. It is a very old Italian dish and I thought about coming in in town and said why don’t you put the thing together, you know, we have a lot of ducks around here and we actually make our own pasta in the house. Fresh everyday. And I say, “Okay, let us do it duck.”
Bob: I can not wait. This is going to be first.
Chef: So what it is going to be, it is very simple. So we are going to have herb.
Bob: Like most Italian dishes.
Chef: Onion, carrots celery and garlic. Then we are going to use fresh herbs like rosemary and bay leaf. So how this is going to work is we are going to take our duck and put it on a pan.
Bob: [inaudible] So we are cooking the whole duck?
Chef: Yes. Then what we do is very simple. We throw all the vegetables all inside.
Bob: You’re right. It can not get any simpler than that. I could even do that.
Chef: everybody can do that. it is a very easy recipe as just time on it, but it is very easy. Everybody can do that. Then, garlic. Then, we put in salt and pepper there. You can always adjust on salt and pepper.
Bob: Folks, if you want a copy of Alessandro’s recipe just log on to bobredfern.com. [inaudible] that is a wonderful Italian restaurant. Look at this. Oh, wow.
Chef: Drop the olive oil extra virgin from Italy. That is ready to go in the oven. Could you please?
Bob: I’ll be glad to.
Chef: I will open the door for you.
Bob: So it is going in the oven for what temperature and how long?
Chef: It is going for 400 degrees for half an hour. After half an hour, you just put your white wine and the vegetable broth, and then you close it. You cover the duck for another hour and a half and wait there.
Chef: Now, this is the finished product. This is the sauce. After we cook in the oven we, separate all the meat and we put the vegetables together like you see with food processor. We create the sauce, we adjust the salt and pepper, and then we cook the pasta, and then you put her in and saute with the sauce.
Bob: Oh, wow. This is really a unique recipe.
Chef: Thank you. It is very delicious. After you saute-
Bob: Do you mix dark and white meat from the duck?
Chef: I use all the duck, everything. You see, you just plate it.
Bob: Smells delicious. I know, folks, you can not smell it on TV, but I can. Contrary, a lot of folks do not really know just how good duck is. I mean it really is. Especially fresh pasta.
Chef: Italian fresh pasta.
Bob: No less.
Bob: Right here in downtown Florence, South Carolina.
Chef: Then, we decorate it with some tomato. Piece of garnish, couple bay leaves Then we got or plate and some parsley. They would never miss on an Italian dish. Some extra virgin olive oil. Finish. Here we got our plate.
Bob: That is a dish. Thank you so much. We wish you the best of luck. I tell you what, folks, come on down to downtown Florence when you are visiting state of South Carolina. You want more great recipes like you saw today? Stop on by, I tell you what. Or log on to certifiedscgrown.com and see what is fresh on the menu. We will be right back here again next week with another great recipe on the Sportsman’s Table.
Narrator: To find out more information on food that is fresher and tastier, go online at certifiedscgrown.com by certified South Carolina grown products. It is a matter of taste.