Category Archives: The Sportsman’s Table

Bog-Stuffed Pork Chop | The Sportsman’s Table

Chef Adam Silverman of Down Town Southern Funk Restaurant shares his Stuffed Pork Chop recipe with Bob. They’re at the City Center Farmers Market in Downtown Florence SC.

Bog-Stuffed Porkchop with Blueberry Blaze Sauce and Three Kale Mix

2 x 2” thick Pork Chop (sourced from Maypop Farm in Darlington, SC)
1⁄2 cup Rice, dry (sourced from Carolina Plantation in Darlington, SC)
1 cup Water
1 each Pork Chorizo Sausage (sourced from Maypop Farm in Darlington, SC)
1⁄2 cup Blueberries (sourced from Silver Lake Forge and Farm in Timmonsville, SC)
1 tsp. Garlic, minced (sourced from Sophronia Farm in Lynchburg, SC)
1 tsp. Ginger Root, minced (sourced from Crafty Maibritt, LLC in Lake City, SC)
1 Tbsp Onion, minced (sourced from Ellerbe Vegetable Farm in Timmonsvills, SC)
1 Tbsp. Rice Wine Vinegar
1 each Ghost Pepper (sourced from Ellerbe Vegetable Farm in Timmonsville, SC)
3 cups Kale, fresh (sourced from Ellerbe Vegetable Farm in Timmonsville, SC)
2 Tbsp Cooking Oil
Salt and Pepper to taste

1) Make the Blueberry Blaze Sauce – combine the Blueberries, Garlic, Ginger, Onion and Ghost Pepper in a saucepot. Bring to a boil and reduce to a simmer. Cook for 15 minutes. Remove from the heat and add the Rice Wine Vinegar. Blend to smooth and adjust seasoning with salt and pepper (careful… the sauce is spicy!). Hold chilled for use. This step can be done up to 48 hours in advance.

2) Make the bog – roughly chop the Chorizo Sausage and place into a pot with the dry rice, water and a pinch of salt. Bring to a boil then cover and turn down to a very low simmer. Cook approximately 30 minutes until all the water has been absorbed. Set aside to cool slightly. This step can be done up to 24 hours in advance by placing the bog mix in an airtight container or ziplock bag and holding chilled.

3) Heat oven to 400 degrees. Cut a slit in the sides of the Pork Chops and stuff with the Bog mixture. Bring a pan to medium-high heat. Season the Pork Chop on all sides with salt and pepper. Add 1 Tbsp. Of cooking oil to the pan and add the Pork Chops. Sear until you get a nice golden crust developing, around 2-3 minutes) and then flip to the other side. Cook another 2-3 minutes and then place the pork chop on the side opposite where you cut the slit, so it is standing upright. Place in the oven and cook until done, about 8-10 minutes.

4) While the Pork Chops are in the oven place a pan on medium heat. Add 1 Tbsp. Cooking Oil. Roughly chop the kale. When the pan is hot, add the kale, season with salt and pepper and cook until the kale has softened but still retains some texture.

5) Place the kale down in the center of the plate, the pork chop on top of that and drizzle with the blueberry sauce. Enjoy!

Beer Poached Fish Tacos | The Sportsman’s Table

Downtown Southern Funk

Beer-Poached Wreckfish Tacos with Peach Salsa

8 ounces Wreckfish (sourced from Murrells Inlet Seafood via Maypop Farm in Darlington, SC)
2 cups Paris Island Romaine, shredded (sourced from Ellerbe Vegetable Farm in Timmonsville, SC)
1 each Tomato (sourced from Ellerbe Vegetable Farm in Timmonsville, SC)
1 each Onion (sourced from Ellerbe Vegetable Farm in Timmonsville, SC)
2 each Peaches (sourced from Santee via Ellerbe Vegetable Farm in Timmonsville, SC)
1 each Kaffir Lime Leaf (sourced from McKenzie Farm in Scranton, SC)
2 cups Pixel IPA (sourced from Seminar Brewery in Florence, SC) or use your favorite beer
4 each 6” tortillas
Salt and Pepper to taste

Make the Peach Salsa – finely dice the peaches, 1⁄2 of the tomato, 1⁄2 of the onion and the jalapeno pepper. Combine in a bowl with the lime leaf, salt and pepper. Cover and refrigerate overnight.
Dice the remaining half tomato and half onion.
Cut the Wreckfish into thin strips, approximately 1 ounce each.
Place the beer and fish into a pot and bring to a boil. Once the mix is boiling, remove from the heat and let sit for 1 minute. Lay out the tortillas. Top each one with 2 strips of the fish, 1⁄2 cup lettuce, a few diced tomatoes and onions and some peach salsa. Enjoy!
Optional sauce topping – combine 1⁄4 cup Mayonnaise with 1 Tbsp Sriracha sauce and spoon some on top of the tacos

Pesto and Fresh Italian Sausage Pizza | The Sportsman’s Table

Rebel Pie Restaurant

Ingredients

1 – 10oz pizza crust
3- Tablespoons fresh basil pesto
1 Tablespoon pinenuts
5 ounces fresh Italian sausage
Grated fresh parmesan

Method

Stretch pizza dough to approximately 12 inches

Spread pesto on dough. Leave ½ inch ring around edge

Sprinkle pine nuts evenly on dough.

Place cooked sausage evenly on dough

Cook pizza until desired doneness. (varies depending on the oven)

When pizza through baking, garnish with fresh grated parmesan.

Serve immediately

Pappardelle all’anatra | The Sportsman’s Table

Il Buongustaio Restaurant

Ingredients:

(For 4 people)

280 grams of Pappardelle

For the Sauce:

800 grams of Fresh Duck
2 Bay Leaves
50 grams of Onion
5 grams fresh garlic
5 grams rosemary
50 grams celery
50 grams carrots
100 grams dry white wine
300 grams vegetable stock
30 grams parmesan

Preparation:

Clean duck and garnish with garlic, onion rosemary, celery and the bay leaves. Rub down and drizzle with olive oil. Lightly sprinkle salt and pepper (approximately 1 tsp of each) over the top of all. Salt/pepper can be added or removed to taste.

Set oven temp to 410 F and bake for 20 minutes. Add the wine and allow to simmer for 5 minutes to allow alcohol to cook off and then add vegetable stock.

Remove pan from oven and cover with heavy duty aluminum foil.

Decrease oven temperature to 365 F and return duck to oven. Bake for approximately 2 hours.

After the duck is fully cooked, remove from oven and place duck in a separate container.

Remove the bay leaves, and all of the remaining contents (vegetables and liquid) are then placed into a sauce pan. Blend all contents of sauce pan until you have a smooth consistency.

Debone and mince the duck meat with a fork and knife and add to the blended sauce and bring it to a boil. Add a 1/4 stick of salted butter and allow to melt, and then turn off heat. The sauce is now ready.

Boil water in a separate pot salting to taste. Cook the pasta in salted water for 12 minutes and strain.

Add some of the sauce to a pan and then add the pasta for a very quick sauté.

Garnish with shaved parmesan cheese and serve.

Full Video Transcript

Narrator: The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture. Whether you live in South Carolina or out-of-state, be sure to buy South Carolina grown meats, vegetables, and fruits. Make sure your food is South Carolina certified. It’s a matter of taste.

Bob: Joining me this morning is my guest chef, Alessandro Salaris, from Il Buongustaio. Did I say that right?

Chef: Right.

Bob: Awesome. I’m not even Italian. But we are at the City Center Market here in beautiful downtown Florence, South Carolina with a recipe. I know all you outdoors man out there are going to love. Pasta, a duck?

Chef: Yes. It is a very old Italian dish and I thought about coming in in town and said why don’t you put the thing together, you know, we have a lot of ducks around here and we actually make our own pasta in the house. Fresh everyday. And I say, “Okay, let us do it duck.”

Bob: I can not wait. This is going to be first.

Chef: So what it is going to be, it is very simple. So we are going to have herb.

Bob: Like most Italian dishes.

Chef: Onion, carrots celery and garlic. Then we are going to use fresh herbs like rosemary and bay leaf. So how this is going to work is we are going to take our duck and put it on a pan.

Bob: [inaudible] So we are cooking the whole duck?

Chef: Yes. Then what we do is very simple. We throw all the vegetables all inside.

Bob: You’re right. It can not get any simpler than that. I could even do that.

Chef: everybody can do that. it is a very easy recipe as just time on it, but it is very easy. Everybody can do that. Then, garlic. Then, we put in salt and pepper there. You can always adjust on salt and pepper.

Bob: Folks, if you want a copy of Alessandro’s recipe just log on to bobredfern.com. [inaudible] that is a wonderful Italian restaurant. Look at this. Oh, wow.

Chef: Drop the olive oil extra virgin from Italy. That is ready to go in the oven. Could you please?

Bob: I’ll be glad to.

Chef: I will open the door for you.

Bob: So it is going in the oven for what temperature and how long?

Chef: It is going for 400 degrees for half an hour. After half an hour, you just put your white wine and the vegetable broth, and then you close it. You cover the duck for another hour and a half and wait there.

Chef: Now, this is the finished product. This is the sauce. After we cook in the oven we, separate all the meat and we put the vegetables together like you see with food processor. We create the sauce, we adjust the salt and pepper, and then we cook the pasta, and then you put her in and saute with the sauce.

Bob: Oh, wow. This is really a unique recipe.

Chef: Thank you. It is very delicious. After you saute-

Bob: Do you mix dark and white meat from the duck?

Chef: I use all the duck, everything. You see, you just plate it.

Bob: Smells delicious. I know, folks, you can not smell it on TV, but I can. Contrary, a lot of folks do not really know just how good duck is. I mean it really is. Especially fresh pasta.

Chef: Italian fresh pasta.

Bob: No less.

Chef: Exactly.

Bob: Right here in downtown Florence, South Carolina.

Chef: Then, we decorate it with some tomato. Piece of garnish, couple bay leaves Then we got or plate and some parsley. They would never miss on an Italian dish. Some extra virgin olive oil. Finish. Here we got our plate.

Bob: That is a dish. Thank you so much. We wish you the best of luck. I tell you what, folks, come on down to downtown Florence when you are visiting state of South Carolina. You want more great recipes like you saw today? Stop on by, I tell you what. Or log on to certifiedscgrown.com and see what is fresh on the menu. We will be right back here again next week with another great recipe on the Sportsman’s Table.

Narrator: To find out more information on food that is fresher and tastier, go online at certifiedscgrown.com by certified South Carolina grown products. It is a matter of taste.

Salmon Salad | The Sportsman’s Table

The Sportsman’s Table returns to Deck 383 right on the Waccamaw River, beautiful setting, and guest chef Jermaine Alston. Today, Jermaine serves up one of his Summer best sellers: Deck Salmon Salad.

DECK SALMON SALAD

Chef Jermaine Alston, Deck 383

Ingredients

1 piece 6 oz. salmon
8 oz. salad mix
4 slices of cucumber, peeled
4 tomato wedges
5 slices of red onion, cut in half
2 oz. walnuts
2 oz. Candied pecans
4 oz. bleu cheese crumbles
4 oz. balsamic vinaigrette

Procedure:

Cook salmon to medium temperature. Place 8 oz. of salad mix in a salad bowl. Top with tomatoes, cucumbers, red onions, walnuts, candied pecans and bleu cheese crumbles. Place salmon on top, in the middle of the dish, and dress with the balsamic vinaigrette

Full Transcript

Pork Tenderloin | The Sportsman’s Table

Bob’s guest chef for this recipe is Doug Mullally and he’s cooking up a delicious pork tenderloin, the Cadillac of pork meat cuts!

Full Transcript

The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture Whether you live in South Carolina or out of state be sure to buy South Carolina grown meats, vegetables and fruits! Make sure your food is South Carolina certified its a matter of taste!

[Bob] Folks welcome to this weeks edition of the Sportsman’s Table. We are here at Deck 383 on the beautiful Waccamaw river right in Murrells inlet and joining me today is my guest chef, is Tom Mullally. He is well I tell you what he is a chef instructor good friend of our shows and he always produces a great recipe! Right here at deck 383 here my friend!

[Chef Tom] Well Bob, how are you sir?

Well welcome back!

Thank you very much!

Okay what do you got for us this week?

Little fresh local Berkshire pork we’re going to go pork tenderloin today the Cadillac of the cut of meats on the pig.

Oh, okay.

And as you know us chefs have a deep respect for the pig.

Oh yeah!

We’re in the south you gotta go a little pig in your diet you know how that runs.

I know.

So no bland food allowed, we’re going to lightly season it with some salt and pepper.

Oh yeah.

Again, this is pork tenderloin, very tasty.

[Bob] Now, you know Tom I have to ask you is this something I know you do straight catering you do catering all around Murrell Beach.

I do, I do.

Is this kind of a staple dish that the folks like?

Yeah it’s extremely popular for sure and again it’s the best cut of the pork..

I got you.

So that, always popular goes well with many different items. You could change your starch up as you know, you could have roasted potatoes, rice, rissoto whatever your cravings happen to be that day. But always fresh and local, that’s how we roll.

There you go, how long will you gonna cook this bit?

We’re gonna sear all sides, it’s probably going to take about two to three minutes to sear all sides and then after that this is a little thicker cut. We are going to finish it off in the oven and then we will be ready to plate it up.

Right

You want to get that nice golden dark brown in there. By searing meat it holds in the juices, it acts as an insulation so that the meat stays nice and tender for us.

[Chef Tom] Okay Bob, it look’s like it’s ready to go. Let’s start plating.

[Bob] MM man, pork tenderloin I tell you. You know, great cut of that, course you, you just know, just how to cut it too.

[Chef Tom] I do, I like going at an angle like this on a slight bias, it makes it a little bit easier to fan it. And me personally I don’t want my pork well done but then again we don’t want to have it mid rare as well. So I kind of like a little pink in my pork, like medium to mid-well. So it’s not dried, and this is some local rice we’re big on rice here in the south and I, I chopped a little fresh basil in there

[Bob] Oh wow!

And now we are going to fan our pork tenderloin.

[Bob] Mmm!

Again you can see just a little pink in there it’s a nice medium that’s definitely the way I like it so it stays nice and moist not too dry. And as you can see Bob the plate is starting to come alive. Got fresh and roasted red and yellow bell peppers, a little broccoli, porchini mushrooms and naturally the vegetable that is a little of a personal preference. You can change things up along the way, whatever tickles your fancy so to speak.

[Bob] Mmm!

It’s really coming alive and again the color of the vegetables I feel just really add to it. They.. eat with the eyes first so you want to have a nice beautiful plate presentation. This is a little red wine sauce, going to go really nice. We’re going to drizzle that right behind the pork. And as you can tell the plate starts to come alive, and that’s our finished product!

And that’s why you’re a chef huh?

That’s it, that’s it.

Tom thanks again for a great menu..

Thank you Bob

I, you know I tell you, its always awesome okay when you’re talking about certified SC grown okay? And folks you want some great items on the menu? Come on down to Waccamaw river right here at Deck 383, they got all the great things cooking right here for you. As well as all of the great certified SC grown produce that you can find all across the south and South Carolina. Well remember, log onto certifiedscgrown.com and see what’s fresh on your menu. And we’ll be right back here again next week with another great recipe on the Sportsman’s table.

[Host] To find out more information on food that’s fresher and tastier go online at certifiedscgrown.com Buy certified South Carolina grown products its a matter of taste!

Shrimp Wrap | The Sportsman’s Table

Chef Jermaine down at Deck 383 is got one of his specials, a shrimp wrap. One of their summertime favorites

DECK GRILLED SHRIMP WRAP

Chef Jermaine Alston, Deck 383

Ingredients:

12 inch tortilla
1 cup of fresh spinach
10 21-25 sized shrimp (peeled and deveined)
½ avocado (diced)
4 oz. of diced tomatoes

Deck Sauce

½ cup mayonnaise
2 tablespoons thai chili
1 tablespoon of Hot sauce
1 teaspon lemon juice

Procedure:

Warm tortilla shell on flat top or in oven, about 5 seconds each side. Lay shell on a flat surface. Add spinach, tomatoes, avocado then shrimp. Top with Deck sauce and roll.

Full Transcript

Deck 383 Fried Bologna Sandwich | The Sportsman’s Table

Full transcript

The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture, whether you live in South Carolina, or out of state, be sure to buy South Carolina grown meats, vegetables and fruits. Make sure your food is South Carolina certified. It’s a matter of taste.
Folks, welcome to The Sportsman’s Table this week, we’re back here with Jermaine Austin here at Deck 383 in Murrells Inlet. On the beautiful Waccamaw River, I tell you what, this is a recipe that you promised all year to do and it’s on the menu here.
Waited until the last run.
Okay, Jermaine, this one I know folks are gonna be interested in.
It’s called a Slow Roll and it’s a fried bologna sandwich.
Oh man.
You can never go wrong with fried bologna.
Only in South Carolina, there you go.
South Carolina certified, we’re good to go.
All right let’s do the first step, my friend.
All right, we’re gonna put a little char on the bologna here.
Okay, I gotcha.
Lay that down, oh yeah we cookin’ already.
[Bob] Ah yeah, okay.
[Jermaine] Let that cook.
[Bob] Let it render down a little bit, mm-hmm.
[Jermaine] All right Bob, this is all finished attentively this is what you want right here, see the nice char–
[Bob] Oh yeah.
[Jermaine] On the piece of the bologna here and that’s how you know you’re good to go.
[Bob] Listen, as a kid and adult I still love bologna sandwiches.
Oh, I love it, I love it.
Okay, so, what’s next?
All right we gonna put our caramelized onions on here.
Oh okay.
Caramelized onions.
[Bob] Okay, there you go.
[Jermaine] Nice caramelized onion. We’re gonna throw some chili on here, made fresh in the house.
[Bob] Oh my goodness. Oh yeah, mm-hmm.
Throw the chili on there.
[Bob] Who would’ve ever thought, huh?
Who would have ever?
Ah, roll bologna.
[Jermaine] Rolling bologna.
[Bob] No wonder they come down here to get this thing at the marina.
[Jermaine] You can’t go wrong.
[Bob] I’m telling you, Deck 383 has got it going on.
Put cheddar cheese on top of it right there.
Oh my goodness, there you go.
Then you let the cheese melt.
Okay.
We can go ahead and just plate this, right on our bun over here, That comes with lettuce and tomatoes, also all South Carolina certified.
Okay, and then you’ve got a little bit of what, it looks like mac and cheese.
Mac and cheese, you got to have some mac and cheese with bologna–
That’s what I’m talking about man.
Yes sir. We’re gonna go ahead and plate this.
There you go.
Right there.
Oh my goodness.
[Jermaine] And that will be your slow roll at deck 383.
There you go. Folks, that’s another great recipe here. Log on to CertifiedSCgrown.com and see what’s fresh on the menu. Log on and come on down to Murrells Inlet and Wacca Wache Marina down here at Deck 383 and Jermaine and all of his staff. I’ll tell you what, they have a great menu for you. Come on down and enjoy this beautiful sight behind us, this deck, the water, you name it. Right here on The Sportsman’s Table, another great recipe, we’ll see you next week. To find out more information on food that’s fresher and tastier, go online at CertifiedSCgrown.com Buy certified South Carolina grown products, it’s a matter of taste.

Seven Seas Wreck Fish | The Sportsman’s Table

Guest chef Henry Ford of Seven Seas Seafood has a delicious recipe, Seven Seas Wreck Fish.

Seven Seas Seafood

SC Certified Grown

Full Transcript

[Narrator] The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture. Whether you live in South Carolina or out of state, be sure to buy South Carolina grown meats, vegetable and fruits. Make sure your food is South Carolina certified. It’s a matter of taste.
Folks, welcome to this week’s Sportsman’s Table. We’re back here at Deck 383, beautiful Murrell’s Inlet at Wacca Wacha Marina here. Look at this setting behind us, okay. And joining me today is our guest chef, Henry Ford, and he is with Seven Seas Seafood. You want to know certified seafood right here in South Carolina, right here in Murrell’s Inlet. And he’s got a great fish recipe for us today. Henry.
How are you?
Brother, it’s great to see you.
Yes sir, thanks for having me.
I need to get you and your boss there behind reels, huh?
Absolutely
We need to catch some fish.
We try, yes sir.
Well, man, well tell me what we got going on.
Today, we got some fresh, local Wreck fish.
Okay.
Yes sir.
Now, how far out are you guys going to catch these?
You can go anywhere from 50 to 60 miles offshore.
No kidding. So you’re going to the gulf stream?
Yes sir, yeah.
Oh, wow! Now is this pretty much a bottom fish?
It’s a bottom fish, yes sir.
There you go, okay. Low them down, wind them up. I get it
That’s it, that’s it.
All right, man, let me shut up and let’s get cooking.
All right, so I’ve got some of our house blackening seasoning.
Okay.
We’re just going to coat this on both sides.
Oh, wow, that stuff smells great.
And we make this in house at Seven Seas.
Mmmm, okay. You know you guys, over here on the coast just have such, I don’t know. All the things that you make of certified South Carolina products for all the folks. It’s such a pleasure, okay. And folks don’t really understand it until they come here as tourists or whatever.
That’s it, yes sir.
All right.
All right, so we’ve got a little olive oil here, heated up in the pan. And we’re going to get it good and hot. And we’re just going to blacken it for about, maybe three to four minutes on each side.
Okay
Yes sir.
All right, Henry, now the fish is, man, looking good.
Oh yeah, it’s delicious.
Okay.
That’s our finished product there.
Okay.
And we’re just going to sit that on the plate.
Ah, now what’s next? I know you always got stuff next.
Yes sir, we’re going to make a cheese sauce with everything, the oil and everything. So what we’ve got here is some half and half.
Ah, heavy cream, huh?
Yes sir. We’re going to go with some shredded cheddar cheese.
Oh, wow.
Yes sir.
There ain’t a soul that doesn’t like cheese.
No, not at all.
There you go.
All right, and then we’re going to give that a stir around, and it clicking up real good.
Mmm
Yes sir, we got some of our in house fish stock we make there.
Oh really, wow.
We’ll add a little of that. Seven Seas, we make that in stock.
Okay, here let me see that.
It’s good stuff.
Seafood Market, Murrell’s Inlet, Seven Seas, really good.
You want a shot of it?
No, no, that’s okay. I’ll taste it in the cheese.
Tomatoes, a little color for the tomatoes. Lemon juice.
Oh, okay.
Squirt of lemon juice.
Yeah, man, add a little sour to it.
Yep, and we’re going just give it another stir. Let it thicken up.
Wreck fish caught at 1,400 feet out in the gulf stream.
Yes sir.
Wow, that’s fantastic. And brought all the way back?
All the way back. That’s a haul.
The Seven sea’s at Murrell’s… Now we’ve got what looks like mashed potatoes.
Yep.
Asparagus.
Yep. Got some fresh asparagus. We’re going to add our cheese sauce on top.
Oh, wow.
This right here we’re going to drizzle that on top like so.
You know, there is not a fool alive that wouldn’t like cheese sauce on fresh fish.
Yep, and mashed potatoes and asparagus. That compliments it very well.
Oh my goodness, yeah.
All right, from there, we’re going to just add a little bit of color. We’ve got some more fresh vegetables, some more tomatoes.
Oh yes, certified.
We’ve got carrots we’re just going to place on there. A little bit of fresh squash there. We’ve got some parsley to, kind of, give it a little bit of color.
Oh, yeah, there you go. Listen.
Lemons.
Man.
And I like to get a little fancy sometimes, so we’re going to go back with the cheese and we’re just going to.
Ah, there you go. I call that the trail of tears.
That’s it.
Because, by the time you get done eating, you going to be crying.
That’s it.
Because it’s so good.
Yes sir.
Henry, thank you so much, for being our guest chef.
Yes sir, thank you for having me.
At Seven Seas, you guys just keep up being certified South Carolina, okay?
Yes sir.
Folks, listen, right from Deck 383 in beautiful Murrell’s Inlet on Wacca Wacha Marina. I’ll tell you what, we’re going to come right back again next week. Certifiedscgrown.com. Log on, check and see what’s fresh on the menu. But we’ll see next week right here on the Sportsman’s Table.
[Narrator] To find out more information on food that’s fresher and tastier, go online at certifiedscgrown.com Buy certified South Carolina grown products. It’s a matter of taste.

Low Country Boil | The Sportsman’s Table

We’re on the beautiful Waccamaw River at Deck 383 with another great recipe. This episode’s guest chef is Carol Penagos. Carol is a sous chef for Strand Catering in Myrtle Beach. Carol is cooking up a crab boil for two! Typically, a crab boil is done for a large quantity of people but in this recipe, she’s “boiled” it down for only two!

Strand Catering

SC Certified Grown

LOW COUNTRY BOIL FOR TWO

Ingredients:

1 pound of potatoes
1 pound of Large shrimp
1 pound of mussels
½ pound of little neck clams
1-2 cups of crab boil mix ( we prefer 7 Seas Crab boil mix, or Old Bay )
1 large onion chopped
½ cup of diced celery
2 tbs of minced garlic
¼ cup oil
3 lemons ( 2 of them cut in half, 1 of them slice into 8 wedges)
1 can of beer (we prefer New Souths White Ale)
2 ears of corn cut into 3- 4 pieces
3 quarts of water

Directions

In a large stockpot on med high heat add oil, once oil is hot add the onion, garlic and celery and cook for 5 minutes, stirring occasionally. Add your crab boil mix. Take the 2 halved lemons and squeeze into the pot, toss them into the pot when done. Add 1 can of beer. Let simmer for 10 minutes. You want a nice aromatic broth with plenty of salt and spice. Don’t be afraid to taste test it. Then add 3 quarts of water and bring the mixture to a boil. Add about 1 pound of small potatoes to the boiling water and cook for about 10-15 minutes or until the potatoes are tender about halfway through. Then add the sausage and corn together into the boiling water. Boil for about five minutes. Ensure all contents are covered in liquids during cooking process and stir occasionally. Add the clams and mussels and cook for 8-10 min or until they open. Add shrimp and turn the heat off, cover the pot and let set for 15 minutes. You can serve it the traditional way by draining the contents and then spreading them over newspaper on a table so that you both can get to all the items. Or you can strain the items out into individual portion size bowls.

Drain the water from the pot and dump the entire contents on a table covered with several layers of newspaper. It’s okay to use a platter or large bowl, but low country boil is traditionally served in the middle of the table so everyone can just reach in and help themselves

Full Transcript

The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture. Whether you live in South Carolina or out of state, be sure to buy South Carolina grown meats, vegetables and fruits. Make sure your food is South Carolina certified. It’s a matter of taste.
Welcome to this weeks Sportsman’s Table folks. We’re on the beautiful Waccamaw River here at Deck 383, tell you what we’ve got another great recipe for you this week and my guest chef is Carol Penagos she is a sous chef for Strand Catering right here in Myrtle Beach. Carol, welcome okay?
Thank you, nice to meet you.
Now listen, there’s a lot of folks who love what you’re gonna cook for us today. Tell me a little bit about it.
We’re gonna do a crab boil but we’re gonna do it for two. Typically a crab boil is done for a large quantity of people and that’s what’s great about it, you can get a lot of food out and for a large crowd.
I see mussels, I see shrimp
Little net clams
Ooh clams!
Some local sausage, there’s corn the shrimp from McClellanville.
There you go.
So and out corn duds came from a farm freeze.
Okay
And out little potatoes that were just picked the other day as well.
And you’re gonna let me help put in the stuff?
I am. I’m gonna teach you how to do this.
Oh my gosh! Okay so what first?
We’re gonna start with, I’m gonna want you to start with this butter because we want to make sure this broth has a lot of aromatics and flavors to it.
All right there goes the butter.
Now add your garlic
Oh wow okay.
And now your onion.
Look at this!
A cup of onion.
Redford’s cooking. Oh man!
And add your celery.
Okay.
You’re just gonna give that a little stir round.
Yeah yeah yeah.
Very good.
Now do you want all this butter to melt?
Yes you want everything to kind of melt together and the once you have your onions about halfway translucent.
Okay.
You will add your crab boil seasoning to that.
Oh I gotcha.
Then you add your water, so that you’re not diluting your flavors.
Great, well you know I really like your idea because it’s for two okay?
Yeah
Cause normally it’s a pot this big a round.
Exactly.
Then you gotta dump it all the paper out and all that other stuff. No not this, okay we’re there.
Okay so you can go ahead and about a half a cup.
Oh really?
I’ll say when. When.
Okay there we go.
There you go.
And what is that seasoning?
This is a great seasoning you can get from your Seven Seas in Murrells Inlet.
Oh yeah.
The have a house crab boil seasoning.
There you go certified SC.
It’s amazing. And then you’re gonna go ahead and squeeze two lemons in there.
Oh my goodness. Okay.
And the chef’s trick is if you use a strainer you won’t get those lemon seeds in there.
Wow that’s awesome. Okay you know folks listen, I always try to do the eating but not today. Carol’s got me working.
That’s right. All right now you’re gonna open up your can of New South Beer, this is brewed locally here in Myrtle Beach.
Now we gotta do this with care. Carefully. All right there you go.
Now the reason I like using this beer is that it comes, it’s brewed with coriander and spices and also has a zest of orange in it. So it pairs really well when you’re cooking with seafood or shrimp or anything like that.
And that’s right here in Myrtle Beach?
Right here in Myrtle Beach.
Okay there you go. Now don’t, how much?
The whole can.
Oh really? Okay.
There’s the sound your looking for so.
I’ll have to stand back cause the fumes are I wanna finish this segment. Okay, there we go all right.
So the fact that your smelling is good Make sure you give it a good stir together.
Okay, yeah.
All right, now you can go ahead and add your water. Two quartz of water.
The whole thing?
Yes please.
Okay thank goodness you already got it measured out.
Just wanna make sure you have enough water to keep all the items covered as their cooking.
I gotcha.
If you notice that things start to– that the waterline starts to dip below your vegetables or your seafood add a little more water to as well.
Oh wow! That’s easy okay got it.
All right now first thing you wanna start with is your little potatoes.
Okay.
It’s about–
New potatoes?
Yes.
Okay.
About 10 to 12 of them.
Okay got that.
Then you let that cook for about 20 minutes you want all this to simmer together at a medium high heat and just kinda work and incorporate together your potatoes are gonna cook the longest.
Okay.
Next your gonna add your onions, your corn and your sausage.
Okay.
Fresh local sausage.
Oh the corn looks great.
And we chose a hot kind just because we like a little flavor and an extra spice in there.
Oh yeah got it.
Two links of sausage cut up into fours.
Okay. Now any sausage will do?
Any sausage will do.
That looked like an andouille of some sort?
It was an andouille but you can use if you like kielbasa you can use that as well it doesn’t matter what your preference is.
Awesome.
Now your gonna let that cook for about another five to eight minutes to make sure that your corn is cooked thoroughly.
Man it smells great.
Thanks
Okay.
Then you will add your clams and
Just put ’em all in there?
Just dump ’em all in there.
And those are going to cook for eight to 10 minutes or until you see them open.
Ah okay.
Once they open you know they’re cooked.
They’re playing peekaboo with me.
That’s right.
Here we go.
So after that’s cooked it’s been 10 minutes and you see your clams are open go ahead and throw your shrimp in. Now you want to be tasting this as you go along to make sure that you’re flavors still right you have a lot of seasoning it’s spice and salt in the water.
Okay I gotcha, I’ll do the right thing here okay?
Everyone’s a fan of taste testing that’s for sure.
Oh that tastes great. Yeah it’s awesome.
There you go good. Add your shrimp in and go ahead and turn your heat off.
Okay.
And you wanna let this sit and incorporate together after it’s been simmering for a good 10 minutes and the you can strain it.
So onto the shrimp they’re just gonna turn kind of pink?
That’s right.
Oh wow. But not too tough.
No not too tough, that’s why if you turn the heat off you won’t over cook them but they’ll still incorporate the flavor that you’re looking for.
Listen, that’s awesome thank you.
You’re welcome. And then the last step is you would strain it
Okay.
And then you could serve it into your bowls for two.
And here we have it, fresh low country boil right there.
That’s right.
Look at that folks, I’m telling you right here low country boil Deck 383 on the Waccamaw River. Join us again right back here next week. For another great episode on The Sportsman’s Table. We’ll see you then.
[Announcer] To find out more information on food that’s fresher and tastier go online at www.certifiedscgrown.com Buy certified South Carolina grown products. It’s a matter of taste.