Author Archives: BROM

Broiled Grouper and Rice Pilaf | The Sportsman’s Table

Student Chef Dante Passeri from the International Culinary Institute of Myrtle Beach shows Bob how to prepare Broiled Grouper and Rice Pilaf.

Broiled Grouper and Rice Pilaf

serves 4

Broiled Grouper

Ingredients

  • 4 Local Grouper Fillets
  • 1 lemon
  • 1 garlic clove, minced
  • 1/2 cup butter, melted
  • Salt and pepper
  • Paprika

Procedure: Fill medium sized pot with water, squeeze 1/2 a lemon, and season with salt and pepper.
Bring to a simmer, then add fish until flaky and white.
While the fish are being poached, melt butter, add minced garlic, other half of lemon juice, and season with salt and pepper.
Remove fish from water, place them on a sheet pan. Brush the filets with the butter mixture, shake paprika, salt, & pepper on each, and broil on high until lightly browned. Remove from broiler and let rest for one minute.
Serve with Rice Pilaf or your favorite side.

Rice Pilaf

Ingredients

  • 1/2 cup butter
  • 2 carrots, medium diced
  • 2 celery, medium diced
  • 1 onion, medium diced
  • 1 cup orzo
  • 1 cup rice
  • 1 1/2 cups chicken stock, or as needed
  • Salt and pepper

Procedure: In medium pot, melt butter and add vegetables. Sauté until onions are translucent. Add orzo and cook until golden brown, stirring frequently. Pour in chicken stock and rice, cover and cook on low until reduced and fully cooked. (You may have to add more stock in order for it to fully cook.) Serve with Broiled Grouper or as desired. 

Chocolate Strawberry Shortcake | The Sportsman’s Table

Chef Audrey Brletich of the International Culinary Institute of Myrtle Beach shows Bob how to construct her Chocolate Strawberry Shortcake.

Strawberry Maceration

for shortcake

Ingredients

  • 2 qts fresh strawberries, washed, diced small
  • 1 cup sugar

Wash, remove stems, and small dice strawberries. 
Leave juices with the strawberries. 
Stir in 1 cup of sugar and let sugar and berries rest in fridge overnight. 

Use as desired.

Manhattan Oyster Chowder | The Sportsman’s Table

Ed Dombrowski of Lee’s Farmers Market in Murrells Inlet SC shows Bob how he makes his Manhattan style Oyster Chowder.

Lee’s Farmers Market

Manhattan Oyster Chowder

Serves 4

Ingredients

  • 2 dozen oysters, shucked with liquor reserved
  • 2 slices bacon, diced
  • 1 medium onion, diced
  • 1 stalk celery, diced
  • 1/2 red bell pepper, diced
  • 2 carrots, peeled and sliced
  • 2 cloves garlic, minced
  • 1/2 cup white wine
  • Dash red pepper flakes
  • 1 bay leaf
  • 1 teaspoon fresh thyme
  • 114.1 ounce can Pomi chopped tomatoes
  • 1 cup chicken stock
  • 2 Yukon gold potatoes, peeled and diced
  • 2 tablespoons fresh parsley

Procedure:

In a medium sized Dutch oven, cook bacon over
medium heat until fat is rendered and bacon is crisp.
Remove bacon from pot and reserve. Add onion,
celery, red bell pepper and carrots and sauté until the
onion and celery are tender, about 10 minutes. Add
garlic and sauté until fragrant, about 1 minute. Deglaze
pot with white wine. Add red pepper flakes, bay leaf,
thyme, Pomi tomatoes, chicken stock and potatoes.

Strain oysters with a fine mesh sieve to ensure there
are no shell fragments. Add oyster liquor to the soup
(about 1/2 cup), but don’t add oysters yet. Simmer
soup until potatoes and carrots are tender, about 45
minutes. Add oysters and parsley and simmer until the
oysters begin to curl, about 2 to 3 minutes. Add bacon
bits and serve immediately.

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