Category Archives: The Sportsman’s Table

Roasted Turkey Breast | The Sportsman’s Table

Chef Tom Mullally serves up a delicious holiday feast.

Roasted Turkey Breast with Sweet Red Pepper Sauce, Homemade Stuffing, and Cranberry Almond Relish

Chef Tom Mullally | 4 Portions

Turkey Breast

Take a raw cleaned 24 oz. Turkey Breast and Season all sides with Salt & Pepper. Heat Oil in a pan on medium-high heat and sear all sides of the breast until golden brown.

Roast in a 400-degree oven for 15-20 minutes until an internal temperature of 160 degrees is reached.

Bread Stuffing

Take a half loaf of sliced white bread.  Cube and lightly toast in a 400-degree oven for 15-20 minutes.  Small dice on yellow onion, ½ a bunch of small dice celery and sauté in oil until cooked and translucent.  Add 2 tbsp of chopped fresh sage, 1 tbsp chopped Fresh thyme, and one teaspoon of poultry seasoning to the toasted cubed bread with the celery and onion in a large bowl.  Add about 2 cups of chicken stock and mix all together with a glove on and season with salt and pepper to taste.  Place in a casserole dish and bake at 375 degrees for 20-30 minutes.

Cranberry-Almond Relish– 4 Portions

Take a 16 oz bag of fresh cranberries with 2 cups of granulated sugar and simmer on low about 30 minutes until cranberries become soft.  Add a touch more sugar if too acidic.  Now cool the relish.  Once the relish is cooled, add 3 tbsp of toasted almonds and 2 tbsp of diced scallions.  Adding 2 tbsp of chopped pickled ginger is optional.  Season to taste with salt and pepper.

Roasted Sweet Red Pepper Sauce – 4 Portions 

Take 3 whole red bell peppers and roast in a 425-degree oven for about 30-40 minutes until the pepper skin is black on all sides.  You will periodically have to rotate and turn the peppers every 10 minutes.  Once the pepper skin is black, place in a small bowl covered in plastic and let steam at room temperature for 15 minutes.  Now peel skin away, getting rid of the seeds also.

​Now chop the skinless, seedless bell pepper into one-inch pieces.  Take ½ of a yellow onion and small dice it.  Sauté the diced onion over medium heat until translucent.  Add the diced peppers to the diced onions with 1 pint of chicken or vegetable stock and reduce over medium-; low heat for 10-20 minutes until slightly thick. Now puree the sauce and season to taste with salt and pepper.

​Now that all your ingredients are cooked, it’s time to plate the sliced turkey breast, coating with the sweet red pepper sauce.  Add your bread stuffing to the plate, the cranberry relish, and your favorite choice of vegetables.

Wahoo in Tasso Ham Cream Sauce | The Sportsman’s Table

Ed Dombrowski of Lee’s Farmers Market in Murrells Inlet SC cooks up Seared Wahoo with Tasso Cream Sauce.

Wahoo in Tasso Ham Cream Sauce

Ed Dombrowski

Serves two


  • 1 teaspoon vegetable oil
  • 1/4 pound tasso, cut into small dice
  • 2 tablespoons minced shallots
  • 1 teaspoon minced garlic
  • 1 1/2 cups heavy cream
  • 2 tablespoons chopped green onions
  • 1 teaspoon hot sauce
  • 1/2 teaspoon fresh lemon juice
  • 1/4 teaspoon salt
  • 2 tablespoons butter
  • 2 Wahoo Filets 6-8oz each


In a large saute pan, heat the oil over medium-high heat. Season Wahoo with salt and pepper.  Sear each side for 3 mins then place in oven for 7-9 mins.  In a pan, add oil and get it hot over med high heat.  Add  the tasso and cook, stirring, for 1 minute. Add the shallots and garlic and cook, stirring, for 1 minute. Add the cream and bring to a boil. Lower the heat slightly and simmer until reduced by half, 3 to 4 minutes. Add the green onions, hot sauce, lemon juice, and salt. Add the butter and cook, stirring, until incorporated and thick. Remove from the heat and adjust the seasoning, to taste. Place Wahoo on plate a spoon sauce over fish. 

South Carolina Grit Bog | The Sportsman’s Table

Jake Rowles the Executive Chef at “The Parsons Table” in Little River, SC serves up a low country favorite for Bob.

South Carolina Grit Bog

Jake Rowles


  • ½ gallon chicken stock
  • 2 green bell peppers
  • 2 yellow onions
  • 2 # chicken
  • 2 #polska kielbasa sliced
  • 2 bay leaves
  • 1 tbsp thyme
  • 1 tsp sage
  • 1tsp red pepper flake
  • Salt and pepper


Boil 30 min

Add ½ gallon milk

Simmer 10 min

Add 4 cups Palmetto Pride Stone Ground Yellow Grits

2 cups shredded cheddar

Serves 8-12

*top with local shrimp for Shrimp and grits (optional)

Black Sea Bass | The Sportsman’s Table

International Culinary Institute of Myrtle Beach Student Chef, Charlie Unger serves up a Black Sea Bass, Leek Hushpuppies, Andouille Sausage and Local Little Neck Clams recipe for Bob.

Black Sea Bass with Leek Hush Puppies, Andouille Sausage and Local Little Neck Clam etouffee

Charlie Unger

Yield: 4 portions

For the fish: 1 lb of black sea bass fillet, portion into 4 equal portions

Sear the Sea bass skin side down in a hot pan when all components of the dish come together.

For the Leek hushpuppy:


  • ½ c flour
  • ½ c cornmeal
  • 1 egg
  • 1 teaspoon baking soda
  • ½ c thinly sliced leeks
  • 1 teaspoon salt
  • ¾ c buttermilk
  • 2 tablespoons honey


To make leek hushpuppies first mix the dry ingredients, flour, salt cornmeal, and baking soda and mix with a whisk. Next mix together the wet ingredients, buttermilk, honey, and egg. Lastly, mix the wet ingredients into the dry ingredients, once mixed add the sliced leeks.

To fry: Using a heavy pot or sauce pot fill halfway with frying oil and heat to 350F. Once at 350F fry hushpuppies by dropping 1 to 2 oz of batter into the oil and fry until both sides are golden brown and cooked all the way.

For the Braised leeks:


  • 2 whole leeks
  • 1 clove garlic minced
  • 1 cup fish stock
  • 1 T salt
  • ½ t black pepper


Cut the tops off leeks and reserve for the leek hushpuppies. Take the bottom of the leeks and cut the leek into 2 in cylinders, wash good to get out any dirt. To cook, sear the leeks on both sides in a sauté pan with oil, sear the leeks like a scallop then deglaze the pan with fish stock, add garlic and seasoning and braise in the oven for 30 min at 350F.

For the clam etouffee:


  • 1- dozen clams
  • 2 oz butter
  • 2 oz flour
  • ½ red and green bell pepper, small diced
  • 1 stalk of celery, small diced
  • ½ Yellow onion small diced
  • 3 cups fish stock
  • ¼ t cayenne
  • ½ t cumin
  • 1 t salt


To make etouffee, first clean the clams in ice and cold water to remove any sand. Next, make the base of the sauce, which is a brown roux, melt butter in a 2 qt sauce pot then add the flour and mix until smooth. Keep mixing at med heat and adjust the heat so that the roux does not burn but that it is slowly developing color. The roux should take about 15-30 min depending on the level of heat, it should look like milk chocolate. Once the roux has a milk chocolate hue add the onions, celery and bell peppers and sweat for 5 min or until the onions are translucent. Once translucent deglaze with fish stock and season with cumin, cayenne, and salt. When pouring in the fish stock pour in slowly and mix vigorously so the roux does not clump up. Mix until smooth and reduce until it forms a sauce like consistency. When plating adds clams to the sauce and cook until the clams open, remove and get all components ready to plate.

Blueberry Tart | The Sportsman’s Table

Student Chef, Stephanie Lee, ICI Sophomore Culinary & Pastry Arts Student serves up a scrumptious blueberry tart for Bob.

Blueberry Tart

Student Chef, Stephanie Lee – ICI Culinary & Pastry Arts Student

Pate sucree dough(tart shell):


½ tsp Baking Powder
6oz Powdered sugar
8oz AP Flour
7oz Bread Flour
7oz Butter
3 1/2 oz Whole Eggs
1 tsp Vanilla


Sift together the flours and baking powder and set aside. Cream together the powdered sugar and butter for 1 minute. Add vanilla. Add the flour and eggs in thirds alternating between the eggs and flour till all the ingredients are incorporated and the dough comes together. Roll in a flat disk and wrap with plastic wrap. Let rest in the cooler for 30 min. Roll out to 1/8 inch thickness and fill tart or pie shell with dough. Bake at 350 for 10 to 15 minutes till golden brown. Let cool completely.

Blueberry Filling


  • 8oz blueberries purée
  • 2oz sugar
  • 1 ½ tbsp lemon juice
  • 1 tbsp corn starch


Heat purée, sugar and lemon juice in a pot till it begins to simmer. Mix cornstarch with water to make a slurry. Slowly add slurry to blueberry purée till it thickens. Cook for 1 minute and reserve for later.

Stuffed Quail & Carolina Grit Cakes | The Sportsman’s Table

Quail & Grit Cakes

John Boulanger – Executive Chef of “Abundance Restaurant” in Myrtle Beach, SC


  • 4 deboned whole Manchester quail
  • 2 cups fresh spinach
  • 1 tbsp minced garlic 
  • 2 cups chopped cremini mushrooms
  • 3/4 lbs unsalted butter
  • 1 qt heavy whipping cream
  • 3 cup stone ground grits (uncooked)
  • 1/4 cup grated pecorino cheese
  • 2 tbsp cocoa powder
  • 6 cups chicken stock
  • 1/4 cup chopped roasted peanuts 
  • 2 dehydrated guajillo chiles
  • 2 tbsp palm sugar
  • Sea salt
  • Toasted ground black pepper
  • Olive oil
  • 3 whole eggs
  • 1 cup AP flour
  • 1 cup bread crumbs


Mole sauce:

Toast cocoa powder, guajillo  chiles and peanuts until aromatic on low heat.
Add 4 cups chicken stock and palm sugar, reduce liquid by 1/2.
Remove from heat and purée in a blender until smooth.
Season with salt and pepper to taste.


Add 2 tbs butter to pan and sauté mushrooms until tender.
Once mushrooms are tender add spinach, garlic and lightly wilt the spinach.
Add 1/2 cup heavy whipping cream then season with salt and pepper to desired taste.
Let mixture simmer on low heat until cream begins to thicken.
Take the pan contents and place into a blender then pulse until nice chunky but smooth consistency.
Once mixture is cool stuff the mixture into the chest cavity of the quail.


Place 1/2 pound butter, 3 cups heavy cream and 2 cups chicken stock into a pot and begin to simmer.
Add the grits into the simmering liquid stirring frequently on low simmer (do not allow the grits to boil).
When the grits begin to bloom and firm up fold in pecorino cheese allowing it to simmer for an additional amount of time while seasoning with salt.
Once desired consistency has been reached for the grits ( a velvety smooth but not mushy still a slight bit firm) remove from heat and chill until firm.
Once cook punch grits into a round cake.
Beat eggs until egg wash is made.
Take the grit cakes and dredge them in ap flour, then egg wash and finish in the breadcrumbs.
Lightly fry the grit cakes until golden brown and warm throughout.

Quail cook

Preheat oven to 350 degrees Fahrenheit 

  •  season quail with salt and pepper 
  • Place oil in a sauté pan (preferably cast iron) and then add quail breast side down in the pan once pan has been heated over medium high heat
  • Once quail begins to crisp and turn golden flip it over and place pan in the oven for 6-8 minutes
  • Pull the pan out and the quail is ready to be served

Plate and enjoy.

Coconut Encrusted SC Mahi Mahi | The Sportsman’s Table

Jake Rowles, Executive Chef at “The Parsons Table” in Little River, SC is on hand at ICI to show Bob his Coconut Crusted Mahi Mahi recipe.

Coconut Encrusted SC Mahi Mahi

Jake Rowles – Executive Chef at “The Parsons Table” in Little River, SC






  • ½ SUGAR

Shrimp with Grit Cakes | The Sportsman’s Table

Local Carolina Shrimp Over Scallion Polenta Cake Topped With Blackberry Bacon Jam

Shaun Baxter – Chef/Owner of Heirloom Bistro in Myrtle Beach, SC

Yields 4 portions


  • 1 pound bacon
  • 1 tablespoon butter
  • 1 onion
  • ¼ cup brown sugar
  • 1 tablespoon apple cider
  • vinegar
  • ¼ cup honey
  • 2 pints of blackberry
  • ¼ cup water
  • salt and pepper to taste
  • 4 cups of water
  • 2 cup polenta
  • 1 bundle of scallions



  1. Dice bacon and sauté until crispy golden brown
  2. Remove bacon grease and add diced onion and sauté until tender
  3. Add honey, brown sugar, and blackberries. Cook until thick and gooey
  4. Add water and cook until dry
  5. Take ¾ of jam and purée until smooth then move to mixing bowl and add in the remaining ¼ of jam and fold together


  1. Prepare grits the night before
  2. Bring 4 cups of water to a boil and add in 2 cups of polenta and stir constantly
  3. Cook for 20 minutes until polenta is firm
  4. add in scallions stir, then spread out on sheet tray and cool overnight
  5. Cut into desired shaped dust with flour and fry in a scorching hot pan with oil


  1. Peel and devein shrimp
  2. Throw in pan with hot oil and cook until plump and firm.