Tag Archives: vegetables

Charcuterie Board | The Sportsman’s Table

It’s a recipe for parties, tailgating, just let your creativity take over for this dish. Today’s chef is Executive Chef Instructor Tom Mullally at the International Culinary Institute of Myrtle Beach & Owner of “Strand Catering”

Charcuterie Items for Charcuterie Board

Ingredients

  • Assorted Cheese (3-4 Varieties)
  • Assorted Meats: Prosciutto, Salami, Sausage, etc.….
  • Assorted Pickled Vegetables
  • Candied Nuts: Almonds, Pecans, Walnuts
  • Cornichons (Small Pickles)
  • Date Puree or Whole Dates, Dried Fruits, Dried Apricots
  • Fresh Assorted Berries
  • Olives
  • Crackers & Sliced Baguette Bread

Let Your Imagination Run wild and Go with It!

Chicken Tray Bake with Doug the Food Guy | The Sportsman’s Table

Doug the Food Guy shows Bob how to make his famous Chicken Tray Bake.

Ingredients

  • 4 x 8oz chicken breast (or your favorite cut)
  • 1.5lb new potatoes
  • 1/2 stick unsalted butter
  • Olive oil
  • 1 lemon
  • Fresh parsley
  • Fresh thyme
  • Sea salt and pepper to taste
  • 2​ or 3 fresh vegetables of your choice (carrots, squash, tomatoes, asparagus, etc)

Instructions

  1. W​ash and scrub potatoes well.
  2. Quarter the potatoes.
  3. F​ill a stock pot with cold water. Add the potatoes and a large pinch of salt.
  4. Bring to a boil, then cook for around 10 minutes (depending on the size of your potatoes), or until they’re nearly done.
  5. Drain the potatoes over the sink into a colander. Steam dry for a couple of minutes, then add to a roasting tray.
  6. Scatter over the vegetables, dot over the butter and drizzle with a tablespoon of olive oil.
  7. Roughly chop the fresh parsley and thyme. Zest the lemon onto the vegetables in the tray and toss well.
  8. Add the chicken and season with salt and pepper.
  9. Squeeze the juice over the chicken and vegetables, using your fingers to catch any seeds.
  10. Bake in the oven at 450F for 10 to 15 minutes, or until the chicken is cooked through and the vegetables are soft.

Recipe Notes
Make this one your own by using whatever vegetables are in season.

Altman Farm Fried Vegetables | The Sportsman’s Table

Will Altman of Altman Farm and Mill shares a unique dish of Fried Vegetables.

https://www.altmanfarm.com/

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
  • 3 eggs
  • 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. 

Qulture Veggie Stir Fry | The Sportsman’s Table

Chef Consuelo Casey of Qulture Restaurant shows off their special Veggie Stir Fry.

Qulture Veggie Stir Fry 

  • 2   cups fresh Brussel sprouts
  • 2   cups mixed peppers
  • 1    zucchini  
  • 1/2  onion
  •  2   small mushrooms 
  • 1/4  cup rice
  • 1  sprig fresh rosemary 
  • 1/3   cups of Qulture season mix
  • 1/2   cloves of fresh garlic
  • 5/6   fresh whole basil leaves
  • 2   tablespoonfuls of olive oil
  • 1/2   cup Qulture Sweet Chili sauce

Slice all vegetables. Boil rice with rosemary.
Heat skillet or Wok  to medium temperature.
Add brussel sprouts. Simmer 3 to 5 minutes depending on the texture desired.
Add onions, peppers let simmer about 1 minute.  
Add mushrooms, zucchini, garlic, Qulture season mix, and basil. 
Let it fry down about 3 minutes or to desired consistency. 
Remove from heat.
Stir in Qulture Sweet Chili Sauce. 
Prepare over Rosemary rice.