Category Archives: The Sportsman’s Table

Recipe: Stuffed Pork with Sun Dried Tomatoes

Here’s a great Certified South Carolina Stuffed Pork Loin Recipe From Inlet Affairs!

Stuffed Pork with Sun Dried Tomatoes, Spinach, and Feta Cheese

1 pound of Pork
2 cups of Sun Dried Tomatoes
½ cup Feta Cheese
1 garlic clove
1 cup Chicken Stock
Olive Oil
Season Salt
Black Pepper

Directions:
Pre Heat oven to 325
Take all the fat off your pork loin, then Butterfly and pound pork with cooking mallets on both sides till its ½ inch thick…
Set aside
In a saute pan on medium heat add oil then add spinach and garlic saute for 2 minutes… Add Chicken Stock and cook till spinach is cooked… Strain juice from spinach and let cool off…
Grab your pork and lay it on a flat suface and in the center add spinach, feta cheese, and sun dried tomatoes…
Roll Pork and tie it with your string…
Season it with seasoning salt and pepper the sear it off on all sides in a hot cast iron pan with a little olive oil
Put on to baking pan and cook at 325 for 20 minutes
Take out and remove string and slice pork loin

Seared Blacktip Tuna and Shrimp – Chef Tom Mullally

Here’s a fantastic shrimp and tuna recipe from Chef Tom Mullally!

Seared Blacktip Tuna and U10 Shrimp

over Petite Pasta with Fresh Corn Relish

(yields 2 portions)

2 – 6 oz Tuna Filets * 1/2 cup of uncooked petite pasta

6 – Large Shrimp * Boil pasta in lightly salted water

1 – medium Shallot-minced until cooked, about 5-7 minutes

1 – small Garlic Clove-minced * season cooked pasta with salt &

1 oz Olive Oil or Salad Oil pepper to taste

Fresh Corn Relish

2 ears of corn on the cob, shucked then roasted or boiled until soft

1/2 Roma Tomato, diced small

1 Tb minced Shallot or Red Onion

1 Tb diced Scallion

*Season Tuna and Shrimp with salt and pepper then sear in Olive Oil

over medium-high heat, adding minced garlic and shallots

** Cook good grade of Tuna – rare to medium rare ( suggested )

* Combine all 4 ingredients for the corn relish, saute over medium

heat with melted whole butter. Season to taste.

* To complete the dish, spoon cooked pasta on the plate first, then

place Tuna and Shrimp down next to pasta. Spoon the Corn Relish

over the seafood then garnish dish with your favorite vegetables.

Bon Appetite !!!

Bacon Wrapped Duck Breast Recipe

Bacon Wrapped Duck Breast w/ Jack Daniels Cherry Sauce served w/ Kickin’ Collard Greens and Wild Rice

Ingredients for Duck
1. Wild Duck Breast
2. 1 tbl. of Sea Salt
3. 1 tbl. of Roasted Garlic Pepper
4. 2 Slices of Bacon

Season the duck with the sea salt and roasted garlic pepper on both sides. Sear in sauté pan on both sides evenly to lock in the juices. Wrap bacon strips around duck and put into oven for about 5 to 7 minutes on 350.

Ingredients for Collard Greens

1. 1 tablespoon olive oil
2. 3 slices bacon
3. 1 large onion, chopped
4. 2 cloves garlic, minced
5. 1 teaspoon salt
6. 1 teaspoon pepper
7. 3 cups chicken broth
8. 1 pinch red pepper flakes
9. 1 pound fresh collard greens, cut into 2-inch pieces

Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

Ingredients for Jack Daniels Cherry Sauce
1. Pint of Jack Daniels
2. 1 cup of Sugar
3. ½ cup of fresh or dried cherries

Heat up Jack Daniels and reduce to about ¼ left in pan. Add cherries and sugar next until it gets to desired thickness. Add more sugar if not sweet enough.

Candied Apple Pork Tenderloin with Sweet Potato Hash

Here’s a great recipe from Chef Nicole White – Candied Apple Pork Tenderloin with Sweet Potato Hash.

Serving for four
Pork:
Preheat your oven to 350. Rub the tenderloin with olive oil and season with salt, pepper, and garlic if you desire. Place tenderloin in oven and let cook until it reaches an internal temperature of 147 degrees. This should take about 12 to 15 minutes.

Apple Topping:
-2 tbs brown sugar
– 1/8 tsp cinnamon
-1/8 tsp nutmeg
-2 tbs unsalted butter
-2 peeled and cored apples
-salt and pepper TT
Combine brown sugar, nutmeg, cinnamon, salt, and pepper together in a bowl. Melt butter a hot sauce pan and add the brown sugar mixture and apples. Cook until the apples are tender, not mushy.
The hot candied apples should be served glazed over the tenderloin slices on the plates.

Sweet Potato Hash
-2 large sweet potatoes (peeled and diced)
– ½ onion (chopped)
-1 red bell pepper (chopped)
– ½ green pepper (chopped)
-1/4 green onion
-2 garlic cloves (minced)
-2 tsp paprika
-2 tbs fresh parsley (chopped)
-salt and pepper TT
Cook and drain potatoes. While potatoes are cooking, in a separate saucepan with 2 tbs of oil sauté all the onions, peppers, and garlic until golden brown. This should take about 5 to 6 minutes. Place in bowl and set aside. Once potatoes are cooked and drained, place in sauce pan on medium heat with 4 tbs of oil. Stir until golden brown then add in the onion mixture and parsley.

Mustard Fried Venison Recipe – Cherry Dr. Pepper Reduction

Shrimp and Andouille Sausage Recipe

Wait until you get a taste of this Shrimp and Andouille Sausage Recipe from Chef Martin Dobr at Martin’s Restaurant.

1 LB SHRIMP, (16 -20) SIZE. PEELED & DEVEINED
3/4 LB ANDOUILLE SAUSAGE, SLICED – SMALL PIECES
4 TBSP OLIVE OIL
1/2 ONION (6OZ) DICED SMALL
1/2 DICED GREEN PEPPERS
1/2 DICED RED PEPPER
1 STALK DICED CELERY (3OZ)
1 DICED TOMATO
1 CUP VEGETABLE OR CHICKEN BROTH
2-3 CLOVES OF GARLIC , CHOPPED FINE
¼ CUP HEAVY CREAM
SALT & PEPPER TO TASTE
1TSP CAJUN SEASONING, CHOPPED ITALIAN PARSLEY,

HEAT UP ½ OIL IN THE PAN OVER MEDIUM HEAT. ADD ANDOUILLE AND COOK FOR ABOUT 4 MINUTES.
ADD THE SHRIMP TO THE PAN. COOK ABOUT 4 MINUTES AND SET ASIDE.
HEAT OIL IN THE PAN ADD ONION,PEPPERS, & CELERY AND COOK 4-6 MINUTES .
ADD GARLIC, SEASONING,SALT, PEPPER, TOMATOES AND BROTH AND COOK 5 MINUTES.
ADD SHRIMP & SAUSAGE, BRING TO BOIL, ADD CREAM ANSD SPRINKLE WITH PARSLEY.
YOU CAN SERVE IT OVER RICE, GRITS OR PASTA.

Potato Encrusted Red Fish Recipe

Here’s a great recipe for potato encrusted red fish from Chef Jason Duffield!

Ingredients

1 grated potato
.5 oz. clarified butter or oil
6 oz. fish filet
1 egg (or egg wash)
salt and pepper to taste

In Medium hot skillet add butter. Place half of grated potato in skillet, coat fish with egg wash salt and pepper and place on top of potato.
Put remaining potato on the top of the fish. cook until golden brown and turn the fish, cooking the other side until golden brown.

Remove from stove top and finish in oven at 350 degrees until fish is done .

Sauteed julienne vegetables
1.5 oz. red pepper
1.5 oz. asparagus
1.5 oz. carrot julienne vegetables.
lightly saute over medium heat.
add salt and pepper to taste.
Lettuce and tomato topping
3 oz. lettuce
1 tomato( skinned and seeded)
.5 oz. olive oil
salt and pepper to taste
fresh squeezed lemon juice

Chiffonade lettuce (slice thin) and add diced tomato.

Add oil , salt ,pepper, and lemon juice.
Drizzle with a cilantro-lime aioli

Assemble with sauteed vegetables on bottom,
Potato crusted fish next, topped with lettuce and tomato, drizzled with cilantro-lime aioli.

Wild Boar Wellington Recipe

HGTC Culinary Student Daniel Petrillo—–Wild Boar Wellington

1 Wild Boar Tenderloin, silverskin removed and trimmed.
1 Roasted red pepper, split, seeds and skin removed.
1 cup lightly sauteed spinach, rung through a towel to remove water.
1 sheet puff pastry, docked

Start by searing the outside of the tenderloin in a hot frying pan, just long enough to brown the outsides. With the longer edge of the puff pastry in front of you place roasted red peppers in a single layer across the bottom edge. Next, place the tenderloin on top of the roasted red peppers, making sure the tenderloin is dryed on the outside. Place the spinach on top of the tenderloin in a uniform layer. Roll tightly making sure to not let the puff pastry tear. When the puff begins to overlap, seal the edge with a light eggwash, trimming the scrap. Bake at 350 until the boar is at the tempurature of 142- 145. Let rest before slicing.

Cumin Cherry Tomatoes

1 cup cherry tomatoes, cut lengthwise
1 teaspoon garlic
½ cumin
1 tablespoon olive oil

Toss all ingredients together. Roast at 350 degrees for 7 mins.

Duck Confit with Snow Peas and Mepkin Abbey Oyster Mushrooms

Serves: 2

Ingredients:

Duck Confit (recipe below) 8 ounces

Snow peas 6 ounces

Oyster mushrooms 4 ounces

Onion, green 2 each

Duck glace 6 ounces

Duck crackling 1 ounce

Potatoes, fingerling 10 ounces

Duck fat 3 ounces

Paprika, smoked ½ tsp.

Thyme, chopped ½ tsp.

Rosemary, chopped ½ tsp.

Parsley, chopped ½ tbs.

Salt & black pepper to taste

Recipe Instructions:

Slice potatoes lengthwise and season with paprika, thyme, rosemary, salt and pepper. Toss with two ounces of fat and place on a cookie sheet in 400 degree pre-heated oven. Roast for approximately 20 minutes until golden.
Blanch snow peas and set aside.
Slice mushrooms and onion. Sauté in remaining oil until caramelized.
Add duck glace and peas to mushroom mixture and simmer until hot.
Place duck on top of potatoes in bowl and pour mushroom and pea broth around duck.
Top duck with parsley, crackling and serve.

Duck Confit

Yield: 5 lbs.

(5 lbs. duck legs, and thighs)

Cure Mix:

Kosher Salt 3 ounces

Light Brown Sugar 3 ounces

Thyme 1 Tbs.

Garlic, cloves 3 minced

Pepper, coarse ground 2 ounces

Salt, pink ½ tsp.

Ginger pinch

Cloves pinch

Nutmeg pinch

Recipe Instructions:

Mix all seasonings together and roll duck in seasoning mix coating well.
Refrigerate for 2 days, rinse excess cure and blot dry.
Sauté duck fat side down first to slightly brown, turn over and brown second side.