Category Archives: The Sportsman’s Table

Shrimp & Grit Balls Recipe

Shrimp and Grit Ball with Tasso Red-Eye Gravy
(AKA Southern Shrimp Arancini)

Tasso Red-Eye Gravy

1# Diced Tasso Ham

2 Shallots –peeled and small diced

2 oz chopped Garlic

2 oz Oil

Sauté on Medium heat until shallots are melted in 3 quart sauce pot

Add:

2 quart Heavy cream

2 ½ oz Instant coffee (can sub out with 3 cups brewed coffee, but reduction time doubles)

Reduce to half volume (straining Tasso mixture is optional) Hold hot and serve

Shrimp and Grit Balls

2# Rykoff Sexton White Stone Ground Grits (cooked with 50/50 heavy cream and water as

instructed on package) Place on a lined sheet pan to cool in refrigerator

2.5# White Shrimp P&D (lightly season with S&P and roast @ 350f until just under done) —-

—Refrigerate and Cut to a Medium diced size after cooled

1# Butter (very cold and small diced or Box Grate)

1# Shredded Mozzarella Cheese

1# Shredded Cheddar cheese

10oz Sour Cream

4 oz Chesapeake Bay Seasoning

½ cup Chives

¼ cup Small Diced Shallot

2 tbls. Picked and Fine chop of Thyme

Place all ingredients in a large mixing bowl and Combine together by hand

(working quickly and cold helps the forming process)

Setup for Triple Breading Station

2# AP flour

12 eggs whisked with 4oz water

2# Panko (more as needed)

Roll Shrimp and Grit mixture into 2oz balls (makes roughly 64 portions)

And Flour – Egg – Panko

Refrigerate until needed and Fry @ 350f until Golden brown (about 3 mins.)

Venison Loin Recipe

Here’s a great Venison Loin Recipe from Chef Megin Cervoni.

Venison Loin

Procedure:
Coat a skillet, that is relative to the size of the venison you are cooking, with olive oil
Season with salt and pepper to taste
Heat the skillet to high heat and add the venison
Sear until golden brown on all sides.
About 10 minutes per side for a half of a loin or 12-15 minutes per side for a whole loin
Red wine juniper-berry thyme sauce
13oz red wine
1 garlic clove- minced
4 juniper berries
1 bay leaf
3 thyme sprigs
salt and pepper to taste
Procedure:
Combine all of the ingredients and reduce

Roasted Root vegetable
Ingredients:
3oz potatoes
3oz carrots
3oz parsnips
3oz turnips
3oz beets
1 small onion
olive oil as needed
salt and pepper to taste
1/2 teaspoon rosemary
1/2 teaspoon thyme
Procedure:
Cut all veggies to 1″ dice
Preheat the oven to 400*
Add all the vegetable to a baking dish. (Size according)
Lightly coat the vegetables in the olive oil, add the rosemary, thyme, salt and pepper, toss all together to make sure the coating is even
Roast until golden brown about 35-45 minutes.

Anna’s Cornbread Recipe

Anna’s Cornbread

2 cups Adluh Self-Rising Cornmeal
1 cup Adluh Self-Rising Flour
12 oz. Milk
1 Egg
2 oz. Sugar
4oz. Shortening (melted)

Mix all ingredients together. Bake for 20 minutes or desired color at 350°. Makes approximately 20 muffins.

Grilled Lamb Merguez Recipe – Chef David Quintana

Grilled Lamb Merguez

Yield: About 24 (10-inch) links

4 pounds boneless lamb shoulder, diced

1 pound pork fatback,

3 tablespoons kosher salt

2 teaspoons granulated sugar

1 teaspoon dried red pepper flakes

2 tablespoons minced fresh garlic

1 1/2 cups diced roasted red peppers

1 1/2 teaspoons freshly ground black pepper

2 tablespoons paprika

2 tablespoons minced fresh oregano (see note)

1/4 cup red wine, chilled

¼ cup ice water

20 feet natural sheep or hog casings, soaked in water (see note)

Method:

1. Combine lamb, fatback, salt, sugar, red pepper flakes, garlic, roasted red peppers, black pepper, paprika and oregano. Toss to distribute seasonings. Cover and refrigerate until ready to grind.

2. Grind the mixture through a small die into a bowl resting in ice.

3. Add wine and water to the meat mixture. Mix with paddle attachment or a sturdy spoon until the mixture develops a uniform, sticky appearance, about 1 minute.

4. Cook a small portion of the sausage in a sauté pan. Taste and adjust seasonings if necessary.

5. Stuff sausage into casings, and twist into 10-inch links. Cover with plastic wrap. Refrigerate or freeze links until ready to cook.

6. Sauté, roast or grill the sausages until cooked through.

Pan Sautéed Dove Breast Recipe

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.

Boneless Tenderloin Recipe

5# Boneless Carolina Pride pork loin
1 8oz. jar of Sallie’s Greatest Fig, onion and rosemary jam
2tbls salt
2tbls pepper

Generously salt and pepper the pork, then take 4 ounces of jam and rub on the pork. For best let sit over night. Start with a little olive oil in a hot skillet, place the pork in the pan until and nice crust forms on the bottom of the pork. Once you get the crust turn the loin over and place in the oven on 400 degrees for 15 minutes or until the internal temperature is 140 degrees. Remove from oven and let the pork rest for 15minutes. Use the remaining jam to mix with the juices from the pork pan, this will create your sauce. Slice the pork and serve with a drizzle of your sauce on the top

Kalets

1 container kalets
1tsp salt
1tsp pepper
1tbsp olive oil
Place a X cut on the stem of the kalets to ensure they will be tender, Coat kalets with your oil salt and pepper, roast in oven for 20 minutes on 400 degrees

Grilled Shrimp Tuscan Bread Salad Recipe

Grilled Shrimp Tuscan Bread Salad

16 Jumbo Shrimp Peeled and deveined
1 roasted red pepper diced
1 roasted yellow pepper diced
1 cucumber peeled seeded and diced
2 ripe tomatoes diced
2 tbs red onion thinly sliced
2 cups day old bread torn into small pieces
¼ cup red wine vinegar
¾ cup good olive oil
10 leaves basil thinly sliced
Salt and pepper to taste

Skewer Shrimp season with pepper and grill a minute or two on each side Remove and reserve. Place all ingredients for the salad into a mixing bowl and dress with oil and vinegar. Let stand for a few minutes. Top assemble place a small amount of salad onto a plate and 4 shrimp per person on top of each salad. Serves 4 with some salad left over for a snack later.

Mexican Slaw Recipe

Mexican Slaw Recipe

2c Dukes Mayonnase
1c Cider Vinegar
1c Sugar
2 – Lemons, zested & juiced
1 Tbsp – Sriracha
2 bunches – Cilantro
Salt and pepper to taste

Directions:
Except for mayo, blend all ingredients in the blender until smooth. Then, mix puree with may and portion into 8oz cups.

2 heads – Green Cabbage, shredded
1 head – Red Cabbage, shredded
3c – Carrots, shredded

Mix wet and dry ingredients before serving.

Grilled Mahi-mahi Recipe – SC Fresh

Grilled Mahi-mahi, BBQ Shrimp, Sautéed Summer Vegetables, Creamy Grits
By: Joseph Bonaparte
Horry Georgetown Technical College
Serves 4

Mahi Mahi rub
2 TBSP Kosher Salt
1 TBSP finely ground coffee
1 TBSP chili powder (not hot)
1 TSP cumin
½ TSP Ground Black Pepper
½ TSP Fresh Thyme, chopped
½ TSP Fresh Sage, chopped
½ TSP Fresh Rosemary, chopped
Mix all ingredients thoroughly.
For the Mahi Mahi – 4 each 4 to 6 ounce fillets.
1. Liberally season the fillets with the season mix.
2. Either bring a grill to medium heat, or heat a grill pan over medium to medium high heat.
3. Add about 2 TBSP vegetable oil to the bottom of the grill pan, tilt and swirl oil around the bottom of the pan to coat. Return to heat until very hot.
4. Add fish flesh side down. Cook for about 3 minutes, rotate the fish 45 degrees to make a cross hatch pattern. Let cook another 3 minutes.
5. Turn fish over and cook 3 to 5 minutes longer. Until cooked through (insert the tip o a small knife into the thickest part of the fish, remove and touch it to your lip. If it feels hot the fish is done.

For the “BBQ Shrimp” – this is a takeoff on Louisiana BBQ Shrimp

Creole Seasoning Mixture:
Amount Measure Ingredient
2 ½ tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon pepper, black
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon oregano, dried leaf
1 tablespoon thyme, dried leaf

Preparation:
1. Combine all ingredients thoroughly and store in an airtight container.

For the BBQ Shrimp:
1. 1 pound large shrimp, peeled and deveined
2. 1 tablespoons Creole Seasoning from above
3. 1/2 tablespoon olive oil
4. 2 large cloves garlic, cloves peeled and minced
5. 1 tablespoon chopped fresh rosemary
6. 1 1/2 tablespoons Worcestershire sauce
7. 1 1/2 tablespoons hot sauce or to taste
8. 1/2 large lemon, juice removed, quartered (reserve the juice)
9. 3 ounces beer
10. Kosher salt and freshly ground pepper to taste
11. 4 tablespoons butter
1. Lightly toss the shrimp with half the seasoning. Preheat a large sauté pan over high heat, put the oil in the pan, and heat until the oil begins to smoke. Add the shrimp and stir carefully.
2. Place the garlic and rosemary in the pan, and stir to lightly brown the garlic, being very careful not to burn it. Add the Worcestershire, hot sauce, lemon juice, and lemon quarters.
3. Deglaze the pan with the beer, stirring to release any bits clinging to the bottom, and boil the mixture to reduce while shaking the pan.
4. Allow the shrimp to cook for 2 to 2½ minutes (timing will depend on size) and add the remaining seafood seasoning, salt, and pepper.
5. When the shrimp have finished cooking, the liquid should have a saucy consistency. If not remove the shrimp and reserve. Reduce the liquid to a sauce like consistency. Reduce the heat to medium-high and add the butter a bit at a time, stirring, until the sauce is thick.
6. Remove from the heat. Adjust seasoning. Remove lemon pieces.

For the Sautéed Summer Vegetables
1 Cup Onion, ¼ inch dice
1 TBSP Garlic, chopped
Olive oil as needed
½ Cup Green pepper, ¼ inch dice
½ Cup Red bell pepper; peeled, ¼ inch dice
½ Cup Eggplant, ¼ inch dice
½ Cup Yellow Squash, ¼ inch dice
½ Cup Zucchini, ¼ inch dice
½ Cup Cherry Tomatoes; cut in half
Basil; fresh, chiffonade
Salt and fresh cracked black pepper
1. Preheat a 10-inch sauté pan over medium heat with enough olive oil to coat the bottom of the pan. Heat until the oil shimmers.
2. Add the onions and cook until tender and they are just starting to color, about 5 minutes. Add a pinch of the garlic and cook 1 more minute. Transfer it to a stainless steel bowl and reserve
3. Cook each of the vegetables separately (except the tomatoes) in this manner, removing them from the pan and reserving after quickly sautéing them. Cook the individual vegetables to the proper degree of doneness. (It varies for each vegetable. You want the onions very tender and just a little caramelized; the eggplant fully cooked and soft; the bell peppers, zucchini, and squash just a little tender.)
4. Reheat the sauté pan over medium heat with a little more olive oil. Place all the cooked vegetables back into the sauté pan and heat through, about 3 minutes. Add in the tomatoes, mix well and heat through, about 3 more minutes. Toss with the basil.
5. Adjust seasoning with salt and pepper.

Creamy Grits
2 cups water, or more
2 cups milk, or more
1 cup stone-ground or regular grits
kosher salt
¼ cup heavy cream
2 tbsp. unsalted butter

1. Heat the 2 cups water and milk in a heavy-bottomed saucepan until just simmering.
2. Stir grits into the simmering water and milk. Cook, stirring often, until the grits are tender to the bite and have thickened to the consistency of thick oatmeal. As the grits thicken, stir them more often to keep them from sticking and scorching. Regular grits are done in about 20 minutes, but stone-ground require an hour or a little more to cook, and you will have to add additional milk and water as needed.
3. Season the grits generously with salt and stir in the cream and butter. Remove from heat and let rest, covered, until serving. Serve hot.

To assemble the dish.
1. Place about ½ cup of grits to one side of the plate
2. Place about ½ cup of vegetables next to the grits
3. Place 3 shrimp in a line on top of the vegetables and grits
4. Lean the grilled piece of fish onto the grits
5. Spoon the BBQ shrimp sauce over the shrimp and the Mahi Mahi

Pecan Crusted Triggerfish Recipe

Be sure to try this Pecan Crusted Triggerfish with citrus butter sauce by Chef Sean Christenson!

Trigger filets, 7 ounces per person 2 each

Panko Breadcrumbs 1 cup

SC harvested pecans coarsely chopped 1 cup

Oranges, fresh 2 each

Lemon 1 each

Lime 1 each

White wine, dry 4 ounces

Red onion, palmetto sweets minced 2 ounces

Egg 1 each

Heavy cream 2 ounces

Butter ` 6 ounces divided

Salt and pepper to taste

Fresh herbs 2 tbsp

Method:

Mix together the pecans and panko and season with salt and pepper. Zest and segment the citrus and reserve the segments. Add half of the zest to the breading. Dredge the fish filets in flour, then egg, then pecan panko mix, thoroughly coating all sides with each item. Heat 2 oz butter in a heavy skillet and sauté fish until browned on one side, reduce heat and continue to cook until just done. While fish is cooking, add onion, wine and juice from segmenting fruit to another saucepan. Reduce until almost dry and add cream. Reduce again until thickened to coat the back of a spoon and finish with the butter swirling in while hot but not boiling. Add fruit segments at the end and try not to break them up. Serve with mashed sweet potatoes and your favorite vegetable.