Category Archives: The Sportsman’s Table

Blueberry Pie Recipe

0SclGHHR_400x400Blueberry Basil Goat Cheese Pie
Sugar 3/4 cup
Corn Starch 1 Tbsp
Lemon Juice 1 Tbsp
Blueberries 2 cups
Salt 1/4 tsp
Basil Leaves, chopped 5
Goat Cheese 1/2 cup

Mix all ingredients and chill until cold to the touch, about 5-10 minutes
Place mix in chilled pie crust
Bake immediately at 375 for 35-40 minutes
Raspberry Coulis
Raspberry puree 4 oz
Sugar 1 Tbsp
Light Corn Syrup 1 1/2 tsp
Lemon Juice 1.5 oz

Combine the fruit puree with sugar and syrup
Add lemon juice
Serve cold or warm
Pie Crust
Unsalted Butter, diced and chilled 1/2 lb
All Purpose Flour 10.5 oz
Buttermilk or water, cold 2 fl oz
Salt 1 tsp
Sugar 1 1/2 tsp
Vanilla 1 1/2 tsp

Cut butter into flour, place in fridge
Combine buttermilk, slat, sugar and vanilla, chill for a few minutes
Gradually add buttermilk mix to flour mix. Mixing with gloved hands until dough holds together when squeezed
Cover and chill until cold and firm
When ready to use roll out and line pan. Chill again before filling with pie mix!

SC Certified Shrimp & Grits Recipe

Be sure to print out this recipe:

Adulla Mills yellow stone ground Grits – 1 cup
Unsalted Butter – 1/4 cup
Heavy Cream – 1/2 cup
Water – 2 cups
Chef’s House seasoning salt – 3 tsp
1/2 cup of homemade pimento cheese
Boil water and butter together then add Grits. Slowly stir and turn stove down to simmer for about 15 minutes while stirring periodically. Add heavy cream and chef’s salt to taste. When the grits get to a creamy smooth consistency stir in your pimento cheese. Hold on the stove with a lid

1 dz medium 26/30 local shrimp
1 cup of julienne red onion
1 cup of assorted julienne bell peppers ( red, green, yellow )
3/4 cup of sliced Andouille sausage
1Tbs of soft unsalted butter
3/4 Tbs of Cajun spice
2 tsp of chef’s house seasoning
1 1/2 cups of heavy cream
Place butter in skillet until melted and hot
Add peppers,onions,and sausage then cook until the peppers are still a little crunchy
Add local Shrimp and cook until the shrimp have been seared properly on both sides
Add heavy cream, Cajun spice, and let the cream reduce until its shiny and thicker ( or as the chef’s like to say, Nape )
Add Chef’s seasoning to taste.
Pour your finished Grits into a large pasta bowl or plate
Pour your finished shrimp and pepper mixture with cream sauce over the Grits
Garnish with Parsley

This dish will excite anyone’s taste buds and will help you understand and learn how to love Grits, if you haven’t already.

Hog Snapper with Carolina rice – Certified SC Fresh

Hog Snapper with Carolina rice

Chef Nick Huckabee: Hog Snapper w/Carolina rice and grilled squash.

Restaurant: Bliss in Murrells Inlet, SC

Website: true-bliss.com (closed)

Hog snapper with carolina plantation pecan rice pilaf grilled squash finished with a blueberry compote and grilled peaches.

The recipe consists of a 6 oz portion of hog fish,
1/2 cup of rice 1 cup of chicken stock,
1/4 cup of chopped and toasted pecans,
1 yellow crocked neck squash,
1/2 pint of blueberries,
1 tbsp cayenne pepper,
1 tbsp of brown sugar,
1 tsp of fresh chopped basil,
1 beautiful carolina peach.

How to: To cook the rice bring the chicken stock to a rolling boil and add the rice. reduce the heat to low and cover for 20 minutes. Season with salt and pepper and let rest.

The next thing is to get begin cooking the blueberry compote.
In a small sauce pan add the blueberries, brown sugar, and cayenne pepper. Bring these ingredients to a low simmer and stir occasionally for a cooking time of about 25 minutes. Add in the fresh chopped basil and season lightly with a little salt.

For the hog fish and squash you will need a little olive oil, salt, pepper, and garlic powder. Cut the squash into rings and lightly coat them with your seasonings. The hog fish should also be lightly coated with oil and your seasonings.

Cut the peach into wedges and season very lightly with just a pinch of salt and sugar. Grill the fish, squash and peaches over medium heat for approximately 8 to 10 minutes depending on the grill.

Last you will need to add your chopped pecans to the rice. Serve the fish over the rice with the grilled squash on the side, a tsp of blueberry compote over the fish and grilled peaches for the garnish. ENJOY!

Potato Encrusted Mountain Trout

Here’s a wonderful Mountain Trout Recipe from Chef Paul Kelly you’ll want to make this winter!

Potato Encrusted Mountain Trout

Topped with Roasted Spaghetti Squash and Finished with Brown Butter, Capers, Lemon, Jumbo Crab and Toasted Pecans.

Ingredients:

.5lb – Butter, Soft
1 Small Spaghetti Squash (Cut in half, season with soft butter)
3 TBL – Honey, Drizzle over. Salt & White Pepper

Roast in a pan with ¼ cup of water, cover 1 hour @375F – Remove and cool, then scrape out the pulp.

In a small saute pan, add one 1stp of butter, add squash and saute until warm.

Take 3 Idaho potatoes and grate them, then squeeze out the liquid. Next, cover the trout with the potatoes, salt and pepper and using a non-stick pan, heat the pan with 2tbl of soft butter.

Trout

Take 2 8-10oz filets of bonless trout and lay them in a pan, potato side down. Cook them 5-7 minutes, med to high heat checking every 3 minutes for a golden color.

Turn over the fish with a spatula and put them into the oven at 400F for 8 to 10 minutes.

Last, take 1tbl of lemon juice, 2tbl of capers and heat in a small saucepan. The add 4oz of jumbo crab meat, 1tsp of freshly chopped parsley and stir.

Remove fish from the oven, plate it, top with the warm spaghetti squash and add an equal amount of sauce over the fish.

Garnish with 1/4c of toasted pecans and enjoy!

Ginger Snap Crusted Snapper

Ginger Snap Crusted Snapper
2 Cups ginger snaps
2 cups bread crumbs
1 tsp S & P
1 tsp granulated garlic
2 cups flour
6 eggs
1/2 cup milk

finely grind snaps in food processor
mix in bread crumbs, S&P, garlic
mix egg and milk
Dredge fish in flour, then egg wash then ginger snap crust
Saute crust side down first for 4-5 minutes, repeat for other side. Finish in 350* oven

Apple-Cider Aioli
1 Granny smith apple
1 Juice and zest from lemon
1 Tbls apple cider
4 egg yolks
2 garlic cloves
2 cups extra virgin olive oil
S&P to taste

Soak apple in lemon juice. Mix eggs, garlic grated apple and apple cider. Puree in food processor. Add oil to mixture in a slow steady stream. Mix in zest with spoon

Sweet Potato and Roasted Brussels Sprout Hash

2-3 medium sized sweet potato, small dice
1 tsp S&P
1 tsp brown sugar
1 Tbsp butter
1 1/2 # brussels Sprout
1/2 # Bacon
1/2 onion small dice
2 garlic cloves chopped
1 tsp rosemary chopped
dice bacon and cook over medium heat until brown but not crispy. remove bacon, drain all but 1 Tbls of fat. add butter sweet potato, onion, garlic, rosemary and Brussels sprouts. saute for 8-10 minutes add brown sugar transfer to 1/2 sheet pan, finish roasting in oven til potatoes are soft. Add remaining bacon.