Category Archives: The Sportsman’s Table

SC Shrimp and Grits Recipe

Ingredients:

30 U-15 shrimp,peeled and deviened
2 cloves garlic, minced
1 onion diced
1/4 cup dry white wine
1/2 cup chicken stock
2 T butter
3 pieces of thick cut bacon diced
salt and pepper to taste
2 cups heavy cream
2 cups water
1 bag yellow instant grits
2 T chicken base
1/4 cup pecorino romano cheese
1/2 cup mascarpone cheese
2 T tomato cocasse, garnish
2T green onion, chopped, garnish

Directions:

1. Heat chicken stock and heavy cream in a heavy sauce pot, season with chicken base and bring to a
boil over high heat,Quickly whisk in the polenta until fully incorporated.

2 Lower the heat to a low simmer, add the butter and allow the grits to cook, stirring occasionally, for 5 minutes.

3. Finish by stirring in 1/2 cup mascarpone cheese and pecorino romano cheese, mix well, add salt to
taste as needed. Set aside.

4. Preheat a large skillet, cook bacon to render fat and cook until crisp set aside, add minced garlic and onion cook until garlic is golden brown, add shrimp and cook for 2
minutes on each side.

5. Deglaze pan with white wine, reduce by half, add chicken stock, balsamic vinegar and season with salt
and pepper as needed.
Cook for another 4 minutes then whisk in 4 T butter, remove from heat and serve.

6. To serve, place a portion of the polenta in the center of the serving bowl, arrange 5 shrimp around and
spoon some sauce over it, garnish with green onion and tomato cocasse, and bacon

Pork Tenderlion + Whiskey Peach Butter

IMG_1991Pork Tenderloin Medallions Recipe

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.

Chef Eric Wagner

Berry Clafoutis Recipe

IMG_1992Here’s another South Carolina Fresh Recipe!

Berry Clafoutis
4 Servings

Note: Can be made with a variety of fruits such as peaches, cherries, plums or berries.

Amount Measure Ingredient

2 Cups 12 Ounces Berries

3 Eggs

1/3 Cup 2 ½ Ounces Granulated Sugar

1 Cup 8 Ounces Milk

1 Teaspoon Vanilla Extract

1/3 Cup 2 Ounces All Purpose Flour

Pinch Salt

Confectioners’ Sugar

for dusting

Procedure

1. Preheat oven to 350 degrees. Lightly grease a 9-inch pie pan or individual ramekins.

2. Arrange fruit in an even layer in the bottom of the pan or dish.

3. Whisk together the eggs and sugar until lemon colored and slightly thickened, 1 to 2

minutes. Add milk, vanilla and salt, whisk to combine. Sprinkle in the flour and whisk

till smooth.

4. Pour the batter over fruit and bake until puffed and nicely browned around the edges, 45

to 50 minutes or about 20 minutes if using smaller baking dishes. After removing will

deflate as cools.

5. Serve warm with a sprinkling of confectioners’ sugar.

Stuffed Quail + Butternut Squash Recipe

IMG_1998

ROASTED STUFFED QUAIL WITH BUTTERNUT SQUASH, HONEY CRISP APPLE AND CIDER JUS REDUCTION

Chef Mike McKinnon

For Stuffing:

  • 2 TBLS. BUTTER, MELTED
  • 2 TBLS. EXTRA VIRGIN OLIVE OIL
  • ½ EACH LARGE ONION, CHOPPED
  • 1 TSP. FRESH GARLIC, CHOPPED
  • 1/4 CUP HEAVY CREAM
  • 1/2 CUP CHICKEN STOCK
  • 1 TSP. THYME, CHOPPED
  • 1 TBLS. PARSLEY, CHOPPED
  • 3 CUP CORNBREAD, TOASTED AND CRUMBLED
  • ½ CUP BUTTERNUT SQUASH, CUBED AND ROASTED
  • ½ CUP HONEY CRISP APPLE, DICED
  • 1 EACH EGG, BEATEN
  • SALT AND PEPPER TO TASTE

FOR QUAIL:

  • 4 EA. MANCHESTER FARMS SC BONELESS QUAIL
  • SALT AND PEPPER TO TASTE
  • 2 TBLS. EXTRA VIRGIN OLIVE OIL
  • 2 TBLS. BUTTER
  • 4 EACH THYME SPRIGS
  • 1 EACH ROSEMARY SPRIGS
  • 2 EACH BAY LEAF
  • 1 OZ. CIDER VINEGAR
  • 2 OZ. HONEY
  • 3 CUPS CHICKEN STOCK

METHOD:
1) IN MEDIUM POT, HEAT BUTTER AND OIL TILL HOT. SAUTÉ ONION AND GARLIC FOR 3 MINUTES. ADD HEAVY CREAM AND CHICKEN STOCK. REDUCE BY HALF. ADD HERBS, CORNBREAD, BUTTERNUT SQUASH, APPLE AND EGG. SEASON TO TASTE. COMBINE WELL AND RESERVE MIXTURE TO COOL.
2) CAREFULLY STUFF CAVITY OF EACH QUAIL WITH MIXTURE. SEASON STUFFED QUAILS WITH SALT AND PEPPER.
3) IN MEDIUM PAN OVER HIGH HEAT, MELT BUTTER AND OIL TILL FRAGRANT. ADD QUAILS, THYME, ROSEMARY AND BAY LEAF TO PAN. BROWN THE QUAILS, BASTING OCCASIONALLY WITH PAN JUICES. TRANSFER QUAILS TO ANOTHER PAN AND FINISH COOKING IN PREHEATED 375° OVEN TO AN INTERNAL TEMPERATURE OF 160° (APPROXIMATELY 10-12 MINUTES).
4) MEANWHILE DEGLAZE PAN WITH CIDER VINEGAR AND HONEY. REDUCE FOR 1 MINUTE. ADD CHICKEN STOCK, REDUCING LIQUID TO ¾ CUP OR TILL SYRUPY CONSISTENCY. SERVE QUAILS WITH SAUCE IMMEDIATELY.

SERVES: 4
WINE SUGGESTIONS: PINOT NOIR

Pan Sautéed Dove Breast Receipe

Pan Sautéed Dove Breast in Red Eye Gravy over Carolina Rice and Southern Style Collards

For Dove:

6 dove breast

½ cup bacon grease

1 tsp thyme, dry or fresh

1 tsp oregano, dry or fresh

½ tsp salt

½ tsp pepper

For Red Eye Gravy:

1 cup beef stock

½ cup strong coffee

¼ cup red wine

For Rice:

1 cup rice

2 cups chicken stock or broth

1 Tbs Salt

Directions: Bring stock to a boil and add rice. Reduce heat and simmer covered for 20 minutes or until tender.

For Collards:

4 quarts water

1 lb ham hocks

1 Tbs salt

1 Tbs pepper

2 Tbs butter

¼ cup apple cider vinegar

1 bunch collards, stemmed and cleaned thoroughly

Directions: Boil your ham hocks, seasoning and butter for 1 hour. Then add your collards and cook for another hour or

until tender. Adjust seasonings and add your vinegar at the end.

Directions for Dove: Season your dove breast with seasonings. Heat your bacon fat over medium-high heat and add all

dove breasts to fat. Cook on each side for about 1 minute. Set aside. Add your stock, coffee and red wine. Reduce for 5-

10 minutes.

Serve with rice and collards and garnish with red eye gravy.

Maple Bourbon Brown Butter Peach Pie

Maple Bourbon Brown Butter Peach Pie

Prep time
1 hour
Cook time
55 mins
Total time
1 hour 55 mins

Serves: 12
Ingredients
For the filling:

3 lbs ripe peaches (about 6 peaches)
2 tablespoons cornstarch
1 ½ tablespoons flour
½ tsp cinnamon
¼ tsp salt
Pinch of allspice
½ cup sugar
¼ cup maple syrup
3 tablespoons bourbon
1 tablespoon water
3 tablespoons butter

For the streusel:

⅓ cup pecans
½ cup (1 stick) butter
1 cup plus 2 tablespoons flour
½ cup granulated sugar
3 tablespoons dark brown sugar
¼ teaspoon salt
Pinch cinnamon

For the crust:

2½ cups flour
1 tablespoon sugar
1 teaspoon salt
1 cup (2 sticks) unsalted butter, very cold
Vanilla Bean Ice Cream, to serve

Directions

If making homemade crust (you can also use frozen or refrigerated pie crust), start with that. Pour one cup of cold water into a bowl and add in a few ice cubes. Set aside.

In a large bowl, whisk 2½ cups flour, 1 tablespoon sugar, and 1 teaspoon salt until well-combined.

Take out your butter. It needs to be very cold, so you may want to put it in the freezer for a few minutes to really get it solid. Cut the 2 sticks of butter into ½” pieces

Use a pastry blender or food processor to combine the flour mixture and butter pieces until the butter is broken up into pea-sized pieces. DO NOT OVERMIX!

Drizzle half of the ice cold water over the mixture (making sure not to accidentally pour in any ice cubes). Using a rubber spatula, mix together the dough until large lumps form. Use your hands to knead it all into one smooth ball.

Divide the dough in half, shape into disks (balls first, then flatten a bit), and wrap in plastic wrap. Let chill in the fridge for at least an hour and a half before rolling out. Stays good in fridge for one week, longer in freezer.

When your dough is ready, flour everything. Your counter, your rolling pin, the dough itself. You want a lot of flour.

Press your rolling pin down in the center of the dough disk and push outward. Roll in that direction a few times, then lift and do a quarter turn and roll that direction a few times. Continue rolling, turning the dough, and rolling again until the entire crust is rolled out into a 12″ circle. Work quickly, you don’t want the dough to warm up.

Place the pie crust in your pie pan and fold the excess,overhanging dough underneath, so the pie is now the size of the pan.

Crimp the pie crust by making a “V” or pinching shape with your thumb and forefinger on the outside of the crust. Then, using your other pointer finger, push the crust from the inside to fit in between the V-shaped fingers. Continue all around the crust.

Refrigerate for another 30 minutes.

As you wait for your crust to cool, make the filling.

Peel and slice the peaches, and then toss in a large bowl with the cornstarch, flour, cinnamon, salt, and allspice.

Preheat oven to 350 degrees F.

In a small, heavy-bottomed saucepan over medium-high heat, combine the sugar, maple syrup, bourbon, and water. Stir JUST UNTIL the sugar dissolves and then let come to a boil. Resist the urge to stir while it boils. Swirl the pan occasionally to make sure the caramel is browning evenly, but DO NOT STIR.

Once the caramel turns a deep amber brown, remove from heat and add in the butter, swirling the pan until the butter completely melts.

Pour the caramel over the peaches and mix well. Pour the peach-caramel filling into the prepared pie shell and place in the refrigerator once more.

Sprinkle the pecans on a baking sheet and toast for 5 minutes. Remove and set aside until cool enough to handle, then chop.

In the same small, heavy-bottomed saucepan you used for the caramel, melt a stick of butter over medium heat, stirring frequently. Cook until the butter turns golden-brown. Set aside.

Whisk together the 1 cup plus 2 tablespoons flour, ½ cup sugar, 3 tablespoons dark brown sugar, ¼ teaspoon salt, and pinch of cinnamon. Mix in the pecans. Drizzle over the browned butter (which now should be slightly cooled) and mix until crumbs form.

Crumble the streusel mixture on top of a rimmed baking sheet and place in the refrigerator for 15 minutes.

Preheat the oven to 425 degrees F.

Remove the filled pie pan and the streusel from the refrigerator. Sprinkle and crumble the streusel over the pie filling until the pie filling is completely covered. Cover the pie crust with foil and put in the oven for 15 minutes. Make sure to put a baking sheet or pie drip catcher underneath, as it WILL bubble over and make a mess!

Remove the foil, reduce heat to 350 degrees F, and cook for an additional 30-40 minutes. The crust should be golden brown and the caramel should bubble when the pie is ready.

Cool for at least 3 hours. DON’T EVEN THINK ABOUT SLICING THAT PIE WHEN IT COMES RIGHT OUT OF THE OVEN! It will wind up a gooey mess.

After cooling for at least 3 hours, slice and serve with vanilla bean ice cream.

Blackened Tuna Salad Recipe

Taste of summer salad with blackened ahi tuna – Chef Eston McDowell
1 fresh local cucumber
2 slices of tomato
3 T Clemson bleu cheese

Red wine pickle brined slaw
1 c white distilled vinegar
1/2 c sugar
2c red wine of choice
1T spg
1T habanero powder
6 oz blackened Ahi tuna

Caribbean Jerk Flounder Recipe

Caribbean Jerk Flounder with a Orange Rum Glaze

Jerk Rub:

Blackening Spice- 1/2 cup
Chinese five Spice- 1 Tblsp
Dry Mustard- 1/2 Tblsp
Cayenne- 1-tsp
Brown Sugar-1/2 cup
Zest from one Lime

Orange Rum Glaze:

Diced Orange Rind of 4 Oranges
Corn Syrup-1/4 Cup
Orange Juice-1/4 Cup
Spiced rum- 4oz

Mix all rub ingredients together in mixing bowl, sprinkle evenly over both sides of flounder. Bring a non stick pan to a medium high heat with a spoon of butter and tblsp of blended oil. Place flounder in pan and sear both sides. If the flounder is fairly thin just sear one side, and place on a pan to finish in the oven. This will keep it together and reduce the risk of the fish breaking and falling apart. Finish in a oven at 350 degrees for 5-8 minutes.

For the Glaze boil all the rinds for 2-3 minutes and strain. Repeat this process 3-4 times until they have lost most of there bitter taste. Place in saute pan with corn syrup and bring to a simmer, being sure to keep a close eye on it so not to burn. Once bubbling pull off heat and add rum, return to heat and flambe. Once the flames have extinguished add the orange juice and reduce until it has reached a glaze like consistency.

Local Shrimp Primavera Recipe

Local Shrimp Primavera with farmstand vegetable “noodles”
Shrimp, wild caught fresh 5-7 ounces per person depending on how hungry you are
Zucchini 1 large cut into long julienne strips
Squash 2 each, cut into long julienne strips
Red onion ½ each sliced thinly
Red bell pepper 1 small roasted and sliced thinly
Garlic bulb 1 small, 1.5 inch top removed drizzled with oil and roasted til very soft
Olive oil 3 Tbsp
Crushed red pepper ¼ tsp
White wine 4 ounces
Heavy cream 3 ounces
Or try Fat free yogurt for a healthy alternative, omit the lemon if using yogurt
Orange ½ each zested and juiced
Lemon ½ each zested and juiced
Salt and pepper to taste
Fresh Herbs minced 2-tablespoons
Like thyme, basil, mint and parsley

Method:
Roast the garlic in the bulb in a 350 degree oven until soft when pierced with a small knife, peel and mash bulbs into a paste, reserve. Roast the pepper over a flame until charred on all sides, place in a paper bag to sweat, and scrape the black skin off, slice into long strips, reserve. You can slice your squash, zucchini, and onion on a Japanese mandolin while the garlic and pepper are cooking. Assemble remaining ingredients next to your sauté pan as this will only take 5 minutes from start to finish. Heat olive oil until it shimmers, add onion and crushed red pepper and half of the herbs and sauté until slightly tender. Add shrimp now if large or after squashes and peppers if small, you do not want to overcook the shrimp. Add squashes, red pepper strips and garlic and toss around to wilt the vegetables. Add wine and reduce to cook off alcohol. Add citrus juices and cream and season with salt and pepper. Taste and adjust if necessary. Serve in a bowl and garnish with zests and fresh herbs

Trigger Fish with Cow Pea and Corn Succotash and Carolina White Rice

Here’s a great recipe from Curry Martin – Aspen Grille!

 

Trigger Fish with Cow pea and Corn Succotash and Carolina White Rice

 

Trigger Fish

  • 4 cleaned and deboned trigger fish filets
  • Salt and pepper to taste
  • 2 Tablespoons Olive Oil

Heat skillet on medium high heat and add olive oil. Add seasoned trigger fish flesh side down. Turn heat to medium. Sear to golden on edges. Turn over and continue to cook until desired doneness. Approximately 3 minutes per side. Remove and rest

 

Carolina White Rice

  • 1 cup Carolina White Rice
  • 2 cups chicken broth or water
  • 1 diced carrot
  • 1 diced medium onion
  • Salt and pepper to taste
  • .5 cup chopped parsley
  • 1 bay leaf
  • 2 T butter

Sautee onion and carrot until onion begins to sweat. Add chicken stock and rice, as well as herbs and bay leaf, and bring to a boil. Cover and reduce to simmer on low for 30 minutes. Rice should be al dente.

 

Corn and Cow Pea Succotash

 

  • 1 cup soaked and blanched Carolina Cow Peas (in season use fresh peas or butter beans) soaked and blanched in boiling water until tender
  • 1 cup of fresh corn cut off cobb
  • .5 cup diced red onion
  • .5 cup diced roasted red pepper
  • 2 t chopped thyme
  • Salt and pepper to taste
  • 2 T white wine
  • .5 cup chicken broth or water
  • 1 T butter

Sautee onion, pepper and corn in butter on low heat until onion begin to sweat. Add cow peas wine and broth and simmer for 3 minutes. Season to taste and add chopped thyme.

 

Place rice in bowl. Place Fish on top of rice and smother with succotash.