Student Chef Dante Passeri from the International Culinary Institute of Myrtle Beach shows Bob how to prepare Broiled Grouper and Rice Pilaf.
Broiled Grouper and Rice Pilaf
4 Local Grouper Fillets
1 garlic clove, minced
1/2 cup butter, melted
Salt and pepper
Procedure: Fill medium sized pot with water, squeeze 1/2 a lemon, and season with salt and pepper. Bring to a simmer, then add fish until flaky and white. While the fish are being poached, melt butter, add minced garlic, other half of lemon juice, and season with salt and pepper. Remove fish from water, place them on a sheet pan. Brush the filets with the butter mixture, shake paprika, salt, & pepper on each, and broil on high until lightly browned. Remove from broiler and let rest for one minute. Serve with Rice Pilaf or your favorite side.
1/2 cup butter
2 carrots, medium diced
2 celery, medium diced
1 onion, medium diced
1 cup orzo
1 cup rice
1 1/2 cups chicken stock, or as needed
Salt and pepper
Procedure: In medium pot, melt butter and add vegetables. Sauté until onions are translucent. Add orzo and cook until golden brown, stirring frequently. Pour in chicken stock and rice, cover and cook on low until reduced and fully cooked. (You may have to add more stock in order for it to fully cook.) Serve with Broiled Grouper or as desired.
In a medium sized Dutch oven, cook bacon over medium heat until fat is rendered and bacon is crisp. Remove bacon from pot and reserve. Add onion, celery, red bell pepper and carrots and sauté until the onion and celery are tender, about 10 minutes. Add garlic and sauté until fragrant, about 1 minute. Deglaze pot with white wine. Add red pepper flakes, bay leaf, thyme, Pomi tomatoes, chicken stock and potatoes.
Strain oysters with a fine mesh sieve to ensure there are no shell fragments. Add oyster liquor to the soup (about 1/2 cup), but don’t add oysters yet. Simmer soup until potatoes and carrots are tender, about 45 minutes. Add oysters and parsley and simmer until the oysters begin to curl, about 2 to 3 minutes. Add bacon bits and serve immediately.
Bring water and cream and salt to a boil slowly stir in grits. Cook for 30 to 35 mins cooking on medium low heat. Once cooked stir in cheese. Keep hot for plating.
2 Tbsp butter
1/2 green pepper cut in slices
1/4 red onion cut in slices
1/4 c white wine
4 ounces smoked sausage cut into half rounds
4 ounces cut white corn
1 tsp thyme
1 tsp basil
1 tsp kosher salt
1/2 tsp black pepper
24 each 24-32 shrimp
Melt butter over medium high heat sauté peppers and onions until onions are translucent. Add corn and sausage and heat for two minutes. Deglaze pan with wine and reduce slightly. Add shrimp and sauté until almost done and season with thyme, basil, pepper and salt.
For plating put a bed of grits on the plate and top with shrimp mixture and serve hot
This recipe combines the sweetness of the peppers with the tanginess of the feta cheese, and you can add heat with a sprinkled of red-pepper flakes if you wish
2 roasted red bell peppers
3 tablespoons of olive oil
2 cloves garlic, minced
¼ teaspoon red-pepper flakes (optional)
8 ounces feta cheese, crumbled
Puree the roasted red peppers in a food processor. Heat the olive oil over medium-high heat and lightly brown the minced garlic. As the garlic is just browning, add the red-pepper flakes and toss just a few times to combine the flavors. Remove the pan from the heat. Add the oil-and-garlic mixture and the crumbled feta to the pureed peppers in the food processor and process until well-blended. Transfer the Roast Red-Pepper and Feta dip to a serving bowl and refrigerate before serving. Serve with whole-grain pita bread or crudites.
Roasting Peppers: Preheat your boiler and prick the whole peppers five or six times in various places with a fork. Place them on a broiler pan as close to the heat as possible. When the top sides have blackened, turn the peppers. Continue broiling and turning them until they have blackened all around. Remove the roasted peppers from the broiler, place them in a paper bag, roll down the top of the bag, and let them cool inside the bag. When they are cool enough to handle, remove the peppers from the bag and peel off the blackened outer skin, which will pull off easily. Cut off the stems, remove the seeds, and slice; they are ready to use in any recipe, or eat by themselves.
SIDE NOTE The original recipe was taken from the Greek Revival: Cooking for Life cookbook. It has been modified to incorporate Certified SC Grown peppers and Split Creek Farms Feta Cheese.
Place beef in mixing bowl and add diced onion, salt, Italian seasoning, and Worcestershire sauce; mix well. Add milk, Parmesan cheese, and breadcrumbs. Mix until evenly blended, then form into 1 oz. meatballs or 7 oz. patties. Grill to perfection and enjoy!
Blanche Weathers shows Bob how she makes her Shrimp Quiche.
Gruyere and Shrimp Quiche
by Blanche Weathers
1 unbaked 9” deep dish pie crust
1 pound shrimp, peeled and cooked
4 ounces Swiss cheese, shredded
6 ounces Gruyere cheese, shredded
1 tablespoon flour
1 cup light cream
Salt, pepper, dry mustard, Worcestershire, and hot sauce to taste.
Preheat oven 400 degrees. Cut shrimp into small pieces. Mix cheese and flour in a bowl. Spread ¾ of this cheese mixture in pie shell. Add shrimp to pie shell. Mix eggs, cream and all seasonings and pour over shrimp. Top with remaining cheese and bake 400 degrees for 15 minutes. Reduce heat to 325 degrees and bake 40 minutes longer until pie sets. Let stand 10 minutes.