Author Archives: BROM

Red Fishing with NFL Lineman & Cincinnati Bengal, TJ Johnson

TJ JohnsonThis week Bob will feature TJ Johnson, former South Carolina Gamecock and NFL Center for the Cincinnati Bengal’s before he heads off to camp beginning his first year as an NFL Lineman. TJ was selected in the 2013 NFL Draft by the Cincinnati Bengals. Bob will discuss TJ’s love for the outdoors and his success as a South Carolina Gamecock Lineman under the HBC, Steve Spurrier. If you love football and the outdoors, be sure to tune in because you won’t want to miss a single second of this week’s show

Roast Venison Back Strap

Here’s a great recipe from our friend, Chef Kathleen Hassett – Instructor, Horry-Georgetown Culinary Institute.

Roast Venison Back Strap W/ Rosemary, Thyme and Garlic

3 pounds venison back strap (tenderloin) — with all silver skin removed
2 tablespoons olive oil
1 teaspoon sea salt
¼ teaspoon basil
¼ teaspoon marjoram
1/2 teaspoons black pepper
1 tablespoons fresh rosemary, chopped
1 tablespoon fresh thyme
1 tablespoon garlic, minced
1 pound bacon
1 white onion, sliced

Add sea salt, basil, marjoram, and pepper into a spice grinder and pulse to combine into a fine grind.
Heat olive oil in a large saute pan.
Season back strap with the seasoning mixture; add to pan and sear well on all sides. Remove from pan and rub with rosemary, thyme and garlic.
Wrap back strap with bacon and place on a baking pan, on a thin layer of sliced onion.
Place into a 300-degree oven and roast to an internal temperature of 135 degrees for medium rare.
Remove from oven and place onto a cutting board. Let rest for 10 minutes at room temperature.
Remove bacon and slice into 8 portions.

Venison Red Wine Jus
Servings: 8
Ingredients
bacon (chopped) 1 tbl
shallot (chopped) 1 ea
carrot (chopped) 1 1/2 oz
garlic (chopped) 1 tsp
celery (chopped) as needed
onion (chopped) 1 oz
wine, red 1/2 pt
Veal Stock (can use venison stock) 16 fl oz

Directions
1 In a medium saucepan, render the bacon over low heat. Add the shallots, carrot, garlic, celery and onion; cook until tender.
2 Add the red wine and reduce to a glaze.
3 Add the stock and reduce by two-thirds. Pass through a fine strainer and check the consisten-cy. Return to the saucepan and reduce further if necessary.

Seared triggerfish recipe

Here’s a great recipe from Chef Caitlin Brady—Vintage 12, Kingston Plantation, Myrtle Beach, SC
www.kingstonplantation.com

Recipe: Seared triggerfish- kale, radish, cauliflower puree, local honey. Cauliflower puree

1 hd cauliflower
1 shallots
1 tsp garlic
1tbsp blended oil
1 qt heavy cream
Caramelize shallots and cauliflower
Add cream and simmer until cauliflower is tender
Puree until smooth season with salt and pepper to taste

Caitlin Brady Restaurant Chef- Vintage 12 Kingston Plantation
9800 Queensway Blvd
Myrtle Beach SC 29572
cell-843-333-0849

Seared Duck Breast Recipe – Chef Andrew Gardo

Chef Andrew Gardo—Sea Captains House Restaurant Myrtle Beach
Recipe: Seared Duck Breast w/Baby Rainbow Swiss Chard & Apple Chutney.
www.seacaptains.com

Seared Duck Breast with Rainbow Chard & Apple Chutney
For the Duck score the fat side with a knife. Salt and pepper on both sides, in a medium high sauté pan sear the duck fat side down in 1 tbsp. of olive oil and let the fat render and crisp. Once the fat side is crispy flip the breast and finish cooking in a 350 degree oven for approximately 8 minutes or cooked until desired doneness. Let duck breast rest for 5 minutes.
For the Rainbow Chard using a knife cut thin Julienne strips. In a medium high sauté pan with 2 tblsp. of olive oil sauté the Chard until tender and deglaze the pan with ½ a cup of red wine and ¼ cup of soy sauce. Lightly salt and pepper the Chard.

For the Apple Chutney AppleChutney-Small Batch Yield: 3 Cups
1 Granny Smith Apple
1 Red Apple (Delicious, Gala, Pink Lady or Fuji)
¼ Cup Diced Sweet Red Pepper
¼ Cup Diced Yellow Onion
½ Cup Raisins or Dried Currants
¼ Small Lemon skin removed, Seeded and Diced
1 Teaspoon Minced Ginger
1 Teaspoon Minced Garlic
1 Tablespoon Apple Cider Vinegar
½ Cup Light Brown Sugar, Packed
A Pinch of Cayenne Pepper
½ Teaspoon Salt
2 Tablespoons Good Quality Extra-Virgin Olive Oil

In a stainless steel or glass bowl, put the apple cider vinegar. Peel, core and dice the apples, tossing them in the vinegar to prevent browning. Heat a medium-sized non-
reactive saucepan over medium heat. Add the olive oil. When the oil begins to shimmer, add the apples in vinegar, peppers and onion. Cook for 4 minutes, stirring regularly. Add the lemon, ginger, garlic and raisins and cook for 3 minutes. Add the brown sugar, cayenne and salt. Turn heat to low and cook for 5 minutes, stirring regularly. Check seasoning for salt. This sauce may be served immediately, but is better if you refrigerate overnight to let the flavors meld. May be kept covered in refrigerator for a week.
You may substitute fresh peaches or mangoes for the apples for a variety of flavors
and uses. Once you become familiar with the flavors of different chutneys, you will find multiple uses for it.

Thyme and Swiss Cheese Potatoes

Here’s a delicious recipe from Chef Kathleen Hassett that includes Thyme and Swiss Cheese Potatoes!

SERVINGS: 8

Ingredients
onion (sliced thin) 3 1/2 oz
oil, olive 1/8 fl oz
garlic clove 2 1/4 ea
thyme, dried whole 3/4 tsp
cream, heavy 10 3/4 fl oz
potato, russet 1 lb 1 3/4 oz
vegetable spray as needed
salt to taste
pepper, ground white to taste
cheese, Swiss (grated) 1 3/4 oz

Directions
1 Sauté the onions in the oil until translucent. Remove from the heat and reserve.
2 Simmer the garlic and thyme in the cream for 15 minutes.
3 Peel and thinly slice the potatoes.
4 Spray three shallow half-size hotel pans with vegetable spray. Layer the potatoes and onions in the pans, seasoning each layer with salt and white pepper.
5 Pour the hot cream over the potatoes and onions. Bake uncovered in a 350°F (180°C) oven for 12 minutes. Reduce the temperature to 300°F (150°C) and cook for approximately 20 minutes or until the potatoes are nearly tender.
6 Sprinkle the grated Swiss cheese on top of the potatoes and return to the oven just long enough to melt the cheese.

Roasted Vegetables
Servings: 8

Ingredients
Yellow squash, medium dice 5 oz
Eggplant, medium dice 5 oz
fennel bulb, medium dice 5 oz
Zucchini, medium dice 5 oz
pepper, red bell medium dice 5 oz
mushrooms, medium dice 5 oz

Directions
1. Combine 1–2 oz olive oil, 1/2–1 tsp kosher salt, 1 Tbsp finely chopped fresh herbs (oregano, rosemary, sage, thyme). Add vegetables, salt, and herbs in a bowl. Toss to coat.
1. Marinate vegetables for 10–15 minutes. Drain marinade from vegetables before grilling or roasting. Save marinade.
Baste vegetables once or twice with marinade while grilling or roasting.
Reserved marinade may be heated to 165°F and drizzled on vegetables when served.
2. Preheat grill grids until very hot. Place drained vegetables on grill. Turn often. Brush marinade on vegetables after each turn.

OVEN ROASTING INSTRUCTIONS:
1. Preheat oven to 400*f. Oven must be hot enough to caramelize the vegetables but not so hot as to dry them out.
2. Place vegetables on a lightly greased sheet pan in a single layer. Do not overcrowd or they will steam rather than roast. For large quantities of vegetables, roast separately and combine before service. For smaller quantities, put the slower-cooking, hard vegetables to the outside of the roasting pan (vegetables will cook faster on the outside of the pan).
3. Turn vegetables often during roasting. If cooking different kinds of vegetables on the same pan, remove the vegetables as they become tender. Brush marinade on vegetables after each turn.
4. Roast vegetables until they reach the desired doneness. Serve warm or at room temperature.

Carolina Blue Crab Fritters

Hungry for some Carolina Blue Crab Fritters? Chef Ellen Martin’s recipe shows you just how to make them!

1 lb crab
1 potato, boiled
1 T chives
1 egg
1/2 onion
Minced Salt and pepper
Form into about the size and shape of an egg.
Run through seasoned flour, egg and panko (with lemon zest, salt, pepper, onion powder, garlic powder)
Fry until golden
Herb risotto:
3 T butter
2 T extra virgin olive oil
Large onion, small dice
5 garlic cloves
Minced Zest and juice of 1 lemon
1/2 c white wine
1 1/2 c arborio rice
About 6 cups chicken stock
2 T parsley
2 T dill
1 T chives
2 t thyme
Pinch crushed red pepper Salt and pepper
Lemon dill cream sauce:
1 1/2 T minced shallot
2 t minced garlic
2 T butter – sauté
1 c heavy cream -reduce by half
T dill Juice of half a lemon

Sauté onion and garlic in butter and olive oil until translucent. Add lemon zest and juice, stir. Add arborio rice, stir to coat in oil and until slightly brown. Add the white wine and reduce. Slowly add in simmering chicken stock, about a half cup at a time, stir constantly until almost all the liquid is absorbed. Repeat this step until the rice is slightly tender and has a creamy texture. Right before serving, stir in the fresh herbs, salt and pepper to taste and crushed red pepper. Lemon dill cream sauce: 1 1/2 T minced shallot 2 t minced garlic 2 T butter sauté 1 c heavy cream reduce by half Add right before serving, T dill Juice of half a lemon Serve 3 fritters over a bed of the risotto with the sauce on top.