Author Archives: BROM

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

Shrimp with Grit Cakes | The Sportsman’s Table

Local Carolina Shrimp Over Scallion Polenta Cake Topped With Blackberry Bacon Jam

Shaun Baxter – Chef/Owner of Heirloom Bistro in Myrtle Beach, SC

Yields 4 portions

Ingredients

  • 12 LARGE SHRIMP
  • BACON BLACKBERRY JAM
  • 1 pound bacon
  • 1 tablespoon butter
  • 1 onion
  • ¼ cup brown sugar
  • 1 tablespoon apple cider
  • vinegar
  • ¼ cup honey
  • 2 pints of blackberry
  • ¼ cup water
  • salt and pepper to taste
  • SCALLION POLENTA CAKE
  • 4 cups of water
  • 2 cup polenta
  • 1 bundle of scallions

Procedure:

BACON JAM

  1. Dice bacon and sauté until crispy golden brown
  2. Remove bacon grease and add diced onion and sauté until tender
  3. Add honey, brown sugar, and blackberries. Cook until thick and gooey
  4. Add water and cook until dry
  5. Take ¾ of jam and purée until smooth then move to mixing bowl and add in the remaining ¼ of jam and fold together

POLENTA CAKE

  1. Prepare grits the night before
  2. Bring 4 cups of water to a boil and add in 2 cups of polenta and stir constantly
  3. Cook for 20 minutes until polenta is firm
  4. add in scallions stir, then spread out on sheet tray and cool overnight
  5. Cut into desired shaped dust with flour and fry in a scorching hot pan with oil

CAROLINA SHRIMP

  1. Peel and devein shrimp
  2. Throw in pan with hot oil and cook until plump and firm.

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.