Category Archives: The Sportsman’s Table

Pork Medallions |The Sportsman’s Table

A true southern dish, pork medallions served with collards and sweet potatoes.

Blackened tile fish & shrimp served over pimento cheese grits.

Duck breast with collards and mashed sweet potatoes.

Student Chef Kate Perdue prepares Shrimp Scampi with Roasted Sweet Red Peppers and heirloom Grape Tomatoes.

Ed Dombrowski of Lee’s Farmers Market shows Bob a Tile fish recipe with a creamy butter sauce.

2 Portions

Procedure:

Take 2-6oz portions of Grouper and lightly season both sides. Dredge the top of the Grouper only in Flour, then egg wash, then parmesan cheese and press fish into the cheese
Place Oil and/or Butter in a sauté pan over medium-high heat. Sear the parmesan side for about 2 minutes until golden brown, then flip to other side for 2 minutes. Place in a 400-degree oven for 5-8 minutes to finish cooking. Toss your favorite cooked pasta in your favorite tomato sauce. Cook off and season your favorite vegetables in melted butter over medium heat.
When plating, place the pasta on plate first, then the cooked grouper half on the pasta and half off. Garnish with Cooked Vegetables. Place a line of tomato sauce and parmesan cheese over the grouper and serve.

Executive Chef Instructor Tom Mullally shows Bob a seared duck recipe.

2 portions

Procedure:

Take two duck breasts and lightly season both sides with salt and pepper.
Heat a sauté pan with 2 tbsp of oil over medium-high heat and sear Duck Skin side down for about 2 minutes until duck skin is crispy, then flip duck onto other side for 2 minutes.
Finish the duck in a 400-degree oven for 7-10 minutes until duck has an internal temperature of 130 degrees for a medium pink breast.
Take a ½ cup of raw basmati rice and simmer in one cup of chicken stock over medium-low heat for about 25 minutes covered until rice is light and fluffy.
Add 1 tbsp of whole butter and season taste with salt and pepper.