Chef Eric Wagner’s take on Pork Tenderlion Medallions and Sweet Potatoes is incredible. Let us know what you think!
Pork tenderloin medallions
Sweet Potatoes with Worley Farms Goat Cheese
Roasted Okra
Palmetto Whiskey Peach Butter
Peach Butter
4 large Juicy Peaches
½ oz vegetable oil
1 oz honey
4 oz apple juice
2 oz Palmetto Whiskey
Peel and rough chop peaches.
Place all ingredients in a sauce pan a slowly reduce until thick. Puree and add Palmetto Whiskey.
Filming at the Wicked Tuna Restaurant in Murrells Inlet SC, Chef Ed Dombrowski serves up a Pork Chop with a fig, Vidalia onion and rosemary sauce.
Serves 2
2 Bone In Pork Chops (approx 1 ½ inches thick)
2 tbl butter
2tbl cooking oil
6oz of fig preserves
1 med sweet onion (sliced)
1 spring of fresh rosemary (fine chopped) or 1 tsp of dried chopped rosemary
Salt, pepper and garlic powder
Instructions:
Preheat your oven to 350 degrees. Preheat a sauté or cast iron pan to medium high. Generously season your pork chops on both side with salt , pepper and garlic powder. Add oil to pan . When oil is hot place the chops in the pan and sear each side for about 2 minutes to get a nice crust on them. Transfer the chops in the same pan to the oven. Cook for approximately 10 minutes. Use a thermometer to check temperature of meat. Cook it to 145 degrees for medium. When finished pull from oven and let them rest on counter for 10 mins.
Meanwhile heat a sauté pan, add butter and melt. Add and sauté onions until translucent (about 5 minutes). Add the rosemary and stir. About a minute later pour in fig preserves and stir to soften and incorporate the flavors. Simmer for 5 mins. Shut of heat and add the butter. Stir again. Ready to serve.
Place pork chop on plate and spoon the sauce over the chops. Serve with your favorite vegetables. I like our Lee’s Farms pickled Brussels sprouts on the side. The tartness compliments the sweet sauce.
On this Sportsman’s Table, our special guest is Kim Hardee. She’ll feature a great french toast recipe that you can eat not only for breakfast but any meal.
Dredge the sourdough bread in a mixture of milk egg and cinnamon and brown on both sides in a skillet.
In a separate salt a pan add butter and fruit add brown sugar when fruit is warm.
Salty for about a minute chili sauce is brown and clear.
Pour over French toast and top with confectioners sugar.
Tom Mullally – 2 Portion Yield
Procedure:
Take two – 6-7 ounce snapper fillets and lightly season both sides with salt & pepper. Lightly dredge raw snapper in ap flour, then egg wash, then in hot oil on medium high heat. Add snapper to the oil until you get a nice golden brown on both sides.
Finish snapper fillets in a 400 degree oven for 5-10 minutes until cooked and flaky.
Cook about ¾ Cup of your favorite raw rice until fluffy, about 25 minutes
Cook about 2 cups total of your favorite mixed vegetables. Reheat the vegetables in melted whole butter over medium-low heat. Season to taste.
Lastly, squeeze some fresh lemon over the fish to complete the dish.
Ed Drombroski of Lee’s Farmers Market serves up an appetizer of Fried Oysters with a BBQ sauce and Blue Cheese Dipping Sauce.
6 Appetizer Servings or 4 Main-Course Servings
BLUE CHEESE DIPPING SAUCE
4 ounces of good-quality blue cheese, crumbled
3/4 cup mayonnaise
2 tablespoons buttermilk
2 tablespoons sour cream
1 tablespoon distilled white vinegar
11/2 tablespoons vegetable oil
1 tablespoon minced flat-leaf parsley leaves
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
:
Combine all the ingredients in a medium-size mixing bowl, blending well with a whisk.
Serving Suggestion: Before using the dipping sauce, refrigerate it in a covered container at least four hours or overnight to let
the favors develop, then season with more kosher salt and pepper if desired. Keep refrigerated and use within four days.
Yields 1½ cups
BBQ SAUCE
¼ cup plus 2 tablespoons mild-favored hot sauce
1 tablespoon honey
6 tablespoons butter
Combine the hot sauce and honey in a blender. Set aside. In a very small saucepan, heat the butter to 140°F over
medium heat, using a frying thermometer to access temperature.
Promptly turn the blender to low speed and slowly pour the 140° butter in a thin steady stream through the hole in the
blender’s lid. Pour this barbecue sauce in a large, nonreactive mixing bowl and set aside. If you don’t have a blender you can whisk together in a bowl.
OYSTERS
canola oil, for deep frying
2 cups seasoned cornmeal or flour
36 medium-to-large oysters drained
Heat the oil in a deep fryer to 350°F, or heat 1½ to 2 inches of oil in a 5-quart Dutch oven over medium-high heat to 350°.
Place the seasoned cornmeal or flour in a large mixing bowl.
Once the oil has almost reached 350°, drain any excess oyster liquor from a batch of the oysters and dredge them in the
seasoned cornmeal or flour.
Carefully slide the oysters into the oil.the oysters just until golden brown and crispy, about two minutes. Remove the finished oysters from the oil with a slotted spoon and drain on paper towels. Repeat to dredge and fry the remaining oysters.
As soon as all the oysters have been fried and drained, add small batches of them to the bowl of barbecue sauce and toss to
coat well. Serve while still warm.
Privacy
If you’ve ever wanted a really delicious and simple recipe for Black Drum, we’ve got you covered! Here’s a simple recipe from Chef Adam Kirby.
For Fish :
1 ea black drum 6oz
1/2 cup pistachio
2 tbl ap flour
2 tbl bread crump
S&P
Sauce :
1 tsp sugar
3 tbl red vinegar
3 oz cold butter
Rough chop pistachios. Add flour and breadcrumbs salt and pepper mix well. Smash fish into mixture. Sauté over medium heat until done. Remove from pan. Deglaze Pan with vinegar and sugar. Reduce vinegar by half. Remove from heat and add cold butter till completely Inc.
Veg:
Favorite summer vegetables sautéed in a really hot pan with salt and pepper till tender.
Adam Kirby
Chef co-owner
Bistro 217
Rustic Table
Seared Duck breast sous vide recipe by Chef Elvis Xhani.
Ingredients
Duck breast 2
Sweet potato 2
Baby buck Choi 3
Honey 1/4 cup
Butter 1/2 stick
Salt and pepper
For the sauce
Soy 1 cup
Sesame oil 1/4 cup
Rice wine vinegar 1 cup
Brown sugar 1/2 cup
Garlic 2 cloves
Red onion 2 tablespoon
Equipment list
Sous vide machine (Joule)
Vacuum sealer
Vacuum bags
Preparation
Set the sous vide machine at 133 degree Fahrenheit
Clean the duck breast from any excess fat, add salt, pepper and seal in a vacuum bag. Place the bag in the water bath at 133 degrees for one hour and 30 min.
While the duck breast cooks blanch the baby buck Choi and reserve in the refrigerator. Peal the sweet pot and cut in 6. Place in a pan, add honey, butter, salt, pepper, cover and cook in the oven at 350 degrees for one hour.
For the sauce mix all the ingredients in a mixer and blend for one minute. Keep at room temperature.
Before you serve, heat a skillet, place the duck breast skin down, add the baby buck Choi and sweet pot, heat well. Place the vegetables in a plate, slice the duck breast and place an the top, finish with the sauce and enjoy.
Fresh Snapper over Zucchini Spaghetti Recipe from Chef Katie Weatherford
Prepare:
EVOO
2 (6oz) snapper filets
4 zucchini (sliced on mandolin to make zoodles)
4 oz baby heirloom grape tomatoes (cut in half)
4 oz sweet corn (
Pinch garlic
S&P to taste
Salt and Pepper snapper. Cook in sauté pan in evoo until cooked through.
Heat evoo and garlic in separate sauté pan until garlic is fragrant. Add zoodles and cook for about 1 minute tossing to coat with oil. Add tomatoes and corn and toss with zoodles for another 2 minutes or until vegetables are warm. Add salt and pepper and toss again to incorporate all ingredients together. Plate with vegetables in center of plate and lay the fish across vegetables.
Fish Gyro served with Black-eyed pea Tabouli by Chef Andreann Geise.
Ingredients:
1 pound fresh fish filets (cut into strips)
½ teaspoon coarse kosher salt
¼ cup Middle eastern rub (recipe below)
2 tablespoons butter
4 Greek style pitas
1/2cup Greek salsa (recipe below)
½ cup Tzatziki sauce (recipe below)
Instructions:
Season fish on all sides with salt. Season liberally with middle eastern rub.
Heat a large nonstick skillet over medium to high heat. Once hot add butter. When butter is melted and starting to brown add fish. Cook 2 to 3 minutes per side.
While fish is cooking place pita on a hot grill or in oven just long enough to warm.
To assemble:
Place fish onto center of the pita bread, spoon over a few tablespoons of Tzatziki and salsa. Fold over and use a piece of foil to keep bottom end secured and make it easier to eat. Serve
Middle Eastern Rub
Ingredients:
1 tablespoons dried thyme
1 tablespoons dried sumac
1 tablespoons sesame seeds, (preferable toasted)
1 tablespoons ground coriander
1 tablespoon ground cumin
1/2tablesoons smoked paprika
1/2tablespoons ground ginger
1/2tablespoons ground turmeric
1/2tablespoon ground black pepper
1 teaspoon granulated garlic
1 teaspoon cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground all spice (or cloves)
¼ teaspoon ground coriander
¼ teaspoon ground Cayenne pepper
Instructions: Combine all ingredients well.
*Alternatively you can use equal parts Shawarma and Za’Atar spice for the rub.
Greek Salsa
Ingredients:
1 cucumber seeded and diced
1 tomato small diced
¼ cup diced red onion
½ teaspoon salt
½ teaspoon pepper
¼ cup apple cider vinegar
1/3 cup extra virgin olive oil
1 tablespoon brown sugar
Instructions:
Combine all ingredients in a bowl and stir to combine. Keep refrigerated until ready to use
Tzatziki sauce
Ingredients:
1/2cup finely chopped fresh dill
2 cloves garlic finely minced
1/2teaspoon kosher salt
2 Tablespoon extra virgin olive oil
1 teaspoon lemon zest
1/4cup fresh lemon juice
1 tablespoon brown sugar
1/4teaspoon ground white pepper
1 large seedless cucumber (skinned ,course grated and drained)
1 1/4 Cup Greek style yogurt (may substitute sour cream)
Instructions:
Place all ingredients into a medium size bowl. Mix well to combine. Cover and refrigerate for at least 2 hours before serving. (best if refrigerated overnight).
Black-eyed Pea Tabouli Salad
Ingredients
2 cups cooked Black-eyed peas
2 bunches of fresh parsley (finely chopped)
2 cloves of garlic (finely minced or grated)
2 mint leaves (finely chopped)
1 tomato (small diced)
¼ cup diced red onion
2 Lemons
1/3 cup extra virgin olive oil
1/4teaspoon brown sugar
½ teaspoon kosher salt
½ teaspoon fresh ground black pepper
Instructions:
Place beans into a large bowl, add parsley, garlic, mint, diced tomato and onions.
In a small 16 oz bowl wish together the zest and juice of two lemons, olive oil, sugar, salt and pepper. Pour over the salad and mix well to combine. Chill until ready to serve.
For the sauce
Cook Grits according to package directions.
In large pan over medium high heat melt butter in olive oil. Add garlic and cook for 30 seconds, stirring constantly, until fragrant. Add white wine, lemon juice and candied jalapenos. Bring to boil and reduce to simmer and cook for 8 minutes. Add lump crab meat and stir to mix well. Add ½ cup of Parmesan and kosher salt; stir. Pour sauce over the grits. Top with Lemon Zest, Garlic, Parsley and some more Parmesan cheese (optional)and serve.
SERVES 4
Chef Ed Dombrowski
Lees Farmers Market
Murrells Inlet, SC