Author Archives: BROM

Ritchie’s Shrimp & Grits | The Sportsman’s Table

Ritchie shows Bob his specialized way of making traditional Shrimp and Grits.

https://www.facebook.com/Ritchies-General-Store-Eatery-106947144946880/

Ritchie’s Shrimp and Grits


Grits

Ingredients

  • 1 c.  Stone ground grits 
  • 2c. Water
  • 2 tsp salt
  • 2 c cream
  • 1 c shredded parmigiana cheese

Procedure:

Bring water and cream and salt to a boil slowly stir in grits. Cook for 30 to 35 mins cooking on medium low heat. Once cooked stir in cheese. Keep hot for plating.

Shrimp

  • 2 Tbsp butter
  • 1/2 green pepper cut in slices
  • 1/4 red onion cut in slices
  • 1/4 c white wine
  • 4 ounces smoked sausage cut into half rounds
  • 4 ounces cut white corn
  • 1 tsp thyme
  • 1 tsp basil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 24 each 24-32 shrimp

Procedure:

Melt butter over medium high heat sauté peppers and onions until onions are translucent. Add corn and sausage and heat for two minutes. Deglaze pan with wine and reduce slightly. Add shrimp and sauté until almost done and season with thyme, basil, pepper and salt.

For plating put a bed of grits on the plate and top with shrimp mixture and serve hot

Roasted Red-Pepper and Feta Dip | The Sportsman’s Table

Roasted Red-Pepper and Feta Dip


Prepared by Charlie Newman

This recipe combines the sweetness of the peppers with the tanginess of the feta cheese, and you can add heat with a sprinkled of red-pepper flakes if you wish

Ingredients

  • 2 roasted red bell peppers
  • 3 tablespoons of olive oil
  • 2 cloves garlic, minced
  • ¼ teaspoon red-pepper flakes (optional)
  • 8 ounces feta cheese, crumbled

Procedure:

Puree the roasted red peppers in a food processor.
Heat the olive oil over medium-high heat and lightly brown the minced garlic. As the garlic is just browning, add the red-pepper flakes and toss just a few times to combine the flavors. Remove the pan from the heat.
Add the oil-and-garlic mixture and the crumbled feta to the pureed peppers in the food processor and process until well-blended.
Transfer the Roast Red-Pepper and Feta dip to a serving bowl and refrigerate before serving. Serve with whole-grain pita bread or crudites.

Roasting Peppers:
Preheat your boiler and prick the whole peppers five or six times in various places with a fork. Place them on a broiler pan as close to the heat as possible. When the top sides have blackened, turn the peppers. Continue broiling and turning them until they have blackened all around. Remove the roasted peppers from the broiler, place them in a paper bag, roll down the top of the bag, and let them cool inside the bag. When they are cool enough to handle, remove the peppers from the bag and peel off the blackened outer skin, which will pull off easily.
Cut off the stems, remove the seeds, and slice; they are ready to use in any recipe, or eat by themselves.

SIDE NOTE The original recipe was taken from the Greek Revival: Cooking for Life cookbook. It has been modified to incorporate Certified SC Grown peppers and Split Creek Farms Feta Cheese.

Gourmet Beef Meatballs or Beef Sliders | The Sportsman’s Table

Gourmet Beef Meatballs or Beef Sliders


SC Beef Council 

Ingredients

  • 1lb. beef ground chuck
  • 1 small onion, diced
  • 2 tsp. Worcestershire sauce
  • ½ cup seasoned breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 2 tsp. Italian seasoning
  • 1 tsp. sea salt
  • 1/3 cup milk

Procedure:

Place beef in mixing bowl and add diced onion, salt, Italian seasoning, and Worcestershire sauce; mix well. Add milk, Parmesan cheese, and breadcrumbs. Mix until evenly blended, then form into 1 oz. meatballs or 7 oz. patties. Grill to perfection and enjoy! 

Cook Time: Grill 12-15 minutes

Servings: 28 meatballs or 4 patties