Author Archives: BROM

Black Sea Bass | The Sportsman’s Table

International Culinary Institute of Myrtle Beach Student Chef, Charlie Unger serves up a Black Sea Bass, Leek Hushpuppies, Andouille Sausage and Local Little Neck Clams recipe for Bob.

Black Sea Bass with Leek Hush Puppies, Andouille Sausage and Local Little Neck Clam etouffee


Charlie Unger

Yield: 4 portions

For the fish: 1 lb of black sea bass fillet, portion into 4 equal portions

Sear the Sea bass skin side down in a hot pan when all components of the dish come together.

For the Leek hushpuppy:

Ingredients

  • ½ c flour
  • ½ c cornmeal
  • 1 egg
  • 1 teaspoon baking soda
  • ½ c thinly sliced leeks
  • 1 teaspoon salt
  • ¾ c buttermilk
  • 2 tablespoons honey

Procedure:

To make leek hushpuppies first mix the dry ingredients, flour, salt cornmeal, and baking soda and mix with a whisk. Next mix together the wet ingredients, buttermilk, honey, and egg. Lastly, mix the wet ingredients into the dry ingredients, once mixed add the sliced leeks.

To fry: Using a heavy pot or sauce pot fill halfway with frying oil and heat to 350F. Once at 350F fry hushpuppies by dropping 1 to 2 oz of batter into the oil and fry until both sides are golden brown and cooked all the way.

For the Braised leeks:

Ingredients

  • 2 whole leeks
  • 1 clove garlic minced
  • 1 cup fish stock
  • 1 T salt
  • ½ t black pepper

Procedure:

Cut the tops off leeks and reserve for the leek hushpuppies. Take the bottom of the leeks and cut the leek into 2 in cylinders, wash good to get out any dirt. To cook, sear the leeks on both sides in a sauté pan with oil, sear the leeks like a scallop then deglaze the pan with fish stock, add garlic and seasoning and braise in the oven for 30 min at 350F.

For the clam etouffee:

Ingredients

  • 1- dozen clams
  • 2 oz butter
  • 2 oz flour
  • ½ red and green bell pepper, small diced
  • 1 stalk of celery, small diced
  • ½ Yellow onion small diced
  • 3 cups fish stock
  • ¼ t cayenne
  • ½ t cumin
  • 1 t salt

Procedure:

To make etouffee, first clean the clams in ice and cold water to remove any sand. Next, make the base of the sauce, which is a brown roux, melt butter in a 2 qt sauce pot then add the flour and mix until smooth. Keep mixing at med heat and adjust the heat so that the roux does not burn but that it is slowly developing color. The roux should take about 15-30 min depending on the level of heat, it should look like milk chocolate. Once the roux has a milk chocolate hue add the onions, celery and bell peppers and sweat for 5 min or until the onions are translucent. Once translucent deglaze with fish stock and season with cumin, cayenne, and salt. When pouring in the fish stock pour in slowly and mix vigorously so the roux does not clump up. Mix until smooth and reduce until it forms a sauce like consistency. When plating adds clams to the sauce and cook until the clams open, remove and get all components ready to plate.

Blueberry Tart | The Sportsman’s Table

Student Chef, Stephanie Lee, ICI Sophomore Culinary & Pastry Arts Student serves up a scrumptious blueberry tart for Bob.

Blueberry Tart


Student Chef, Stephanie Lee – ICI Culinary & Pastry Arts Student

Pate sucree dough(tart shell):

Ingredients

½ tsp Baking Powder
6oz Powdered sugar
8oz AP Flour
7oz Bread Flour
7oz Butter
3 1/2 oz Whole Eggs
1 tsp Vanilla

Procedure:

Sift together the flours and baking powder and set aside. Cream together the powdered sugar and butter for 1 minute. Add vanilla. Add the flour and eggs in thirds alternating between the eggs and flour till all the ingredients are incorporated and the dough comes together. Roll in a flat disk and wrap with plastic wrap. Let rest in the cooler for 30 min. Roll out to 1/8 inch thickness and fill tart or pie shell with dough. Bake at 350 for 10 to 15 minutes till golden brown. Let cool completely.


Blueberry Filling

Ingredients

  • 8oz blueberries purée
  • 2oz sugar
  • 1 ½ tbsp lemon juice
  • 1 tbsp corn starch

Procedure:

Heat purée, sugar and lemon juice in a pot till it begins to simmer. Mix cornstarch with water to make a slurry. Slowly add slurry to blueberry purée till it thickens. Cook for 1 minute and reserve for later.

Stuffed Quail & Carolina Grit Cakes | The Sportsman’s Table

Quail & Grit Cakes


John Boulanger – Executive Chef of “Abundance Restaurant” in Myrtle Beach, SC

Ingredients

  • 4 deboned whole Manchester quail
  • 2 cups fresh spinach
  • 1 tbsp minced garlic 
  • 2 cups chopped cremini mushrooms
  • 3/4 lbs unsalted butter
  • 1 qt heavy whipping cream
  • 3 cup stone ground grits (uncooked)
  • 1/4 cup grated pecorino cheese
  • 2 tbsp cocoa powder
  • 6 cups chicken stock
  • 1/4 cup chopped roasted peanuts 
  • 2 dehydrated guajillo chiles
  • 2 tbsp palm sugar
  • Sea salt
  • Toasted ground black pepper
  • Olive oil
  • 3 whole eggs
  • 1 cup AP flour
  • 1 cup bread crumbs

Procedure:

Mole sauce:

Toast cocoa powder, guajillo  chiles and peanuts until aromatic on low heat.
Add 4 cups chicken stock and palm sugar, reduce liquid by 1/2.
Remove from heat and purée in a blender until smooth.
Season with salt and pepper to taste.

Stuffing

Add 2 tbs butter to pan and sauté mushrooms until tender.
Once mushrooms are tender add spinach, garlic and lightly wilt the spinach.
Add 1/2 cup heavy whipping cream then season with salt and pepper to desired taste.
Let mixture simmer on low heat until cream begins to thicken.
Take the pan contents and place into a blender then pulse until nice chunky but smooth consistency.
Once mixture is cool stuff the mixture into the chest cavity of the quail.

Grits

Place 1/2 pound butter, 3 cups heavy cream and 2 cups chicken stock into a pot and begin to simmer.
Add the grits into the simmering liquid stirring frequently on low simmer (do not allow the grits to boil).
When the grits begin to bloom and firm up fold in pecorino cheese allowing it to simmer for an additional amount of time while seasoning with salt.
Once desired consistency has been reached for the grits ( a velvety smooth but not mushy still a slight bit firm) remove from heat and chill until firm.
Once cook punch grits into a round cake.
Beat eggs until egg wash is made.
Take the grit cakes and dredge them in ap flour, then egg wash and finish in the breadcrumbs.
Lightly fry the grit cakes until golden brown and warm throughout.

Quail cook

Preheat oven to 350 degrees Fahrenheit 

  •  season quail with salt and pepper 
  • Place oil in a sauté pan (preferably cast iron) and then add quail breast side down in the pan once pan has been heated over medium high heat
  • Once quail begins to crisp and turn golden flip it over and place pan in the oven for 6-8 minutes
  • Pull the pan out and the quail is ready to be served

Plate and enjoy.

Southern Woods Plantation Quail Hunting with Hugh Weathers

On this episode Bob is back at Southern Woods Plantation quail hunting with special guest South Carolina Commissioner of Agriculture Hugh Weathers and Sonny Perdue, former Secretary of Agriculture and former Governor of the state of Georgia.

Southern Woods Plantation

Coconut Encrusted SC Mahi Mahi | The Sportsman’s Table

Jake Rowles, Executive Chef at “The Parsons Table” in Little River, SC is on hand at ICI to show Bob his Coconut Crusted Mahi Mahi recipe.

Coconut Encrusted SC Mahi Mahi


Jake Rowles – Executive Chef at “The Parsons Table” in Little River, SC

Ingredients

  • COCONUT
  • ENCRUSTED SC
  • MAHI MAHI
  • FLOUR
  • EGG WASH
  • COCONUT FLAKES

Procedure:

  • SEAR 2 MIN EACH SIDE
  • FINISH IN OVEN AT 350
  • DEGREES 15 MIN

BERRY CITRUS GLAZE

  • 1 CUP SC STRAWBERRY
  • 1 CUP BLUEBERRY
  • 1 CUP BLACKBERRY
  • 1 CUP STRAWBERRY DAQUIRI
  • 1 CUP ORANGE JUICE
  • ½ SUGAR
  • 1 TSP GROUND GINGER
  • 1 TSP VANILLA
  • 1 LIME ZESTED/ JUICED
  • 1 LEMON ZESTED/ JUICED
  • 1 ORANGE ZESTED JUICED