Category Archives: The Sportsman’s Table

Hog Snapper with Carolina rice

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.

The Sportsman’s Table Tilefish Recipe

Have you ever tried SC Certified Tilefish? Now is your chance, check out this great recipe:

Pan Seared Golden Tile Fish with a fried country ham grit cake, and smoked ham butterbean succotash

For the grit cake
1 cups yellow stone ground grits (preferably Adluh Mills)
4 cups milk
½ LB sweet cream butter (cut to small cubes)
Salt and pepper to taste
1 cup chopped country ham (boiled in water to release saltiness)
1 egg and 1 cup of milk, whisked well for egg wash
2 cups All-Purpose Flour for dredge and 2 cups of breadcrumbs for breading
In medium pot combine the milk and butter, and bring to a boil over medium-high heat. Once boiling, pour in grits and stir well to avoid scorching and clumping. Simmer on low heat 45 minutes, stirring constantly to avoid scorching the bottom of the pot, add the country ham and season to taste. Once grits are cooked, pour into a 2 inch pan and refrigerate overnight. Using a 2 inch circle ring mold, stamp out a cold grit cake and set aside. Drop the cake in flour and carefully dredge in flour, then egg wash, then roll in bread crumbs, and fry at 350 degrees until golden brown and hot in the middle.

For the butter beans
1 LB frozen lima beans or soaked fresh beans
1 medium diced yellow onion
1 Quart of chicken stock
2 Quart water
1 piece of smoked ham hock
1 tbsp salt
½ tbsp black pepper
In a medium pot sweat the onions with a little oil, and cook until slightly translucent and soft. Add the rest of the ingredients and bring to a boil. After coming to a full boil, turn heat down and simmer low for about 30-45 minutes.

For the Succotash
2 cups cooked butter beans, drained
1 cup cooked corn kernels
½ cup chopped roasted red peppers
½ cup diced onion (Vidalia if available)
¼ cup dry white wine
¼ cup smoked ham pulled from ham hocks
½ pound + 1 tbsp sweet cream butter
1 tbsp grapeseed oil
Salt and pepper to taste
In medium saute pan heat the oil and tbsp. of butter until butter froths and begins to steam, saute the onions and corn until caramelized. Deglaze pan with white wine, and add the peppers, beans, and ham. Saute for about 2 minutes minutes until almost all liquid is gone, and pan begins to caramelize again. Remove from heat, and slowly and carefully add butter in bit by bit mounting it into the mix, thickening the remaining liquids, and binding the succotash together.