On this week’s Sportsman’s Table, we feature a South Carolina certified peach cobbler recipe.
Perfect SC Peach Cobbler
6 cups of sliced SC Peaches
1 tablespoon lemon juice
1 cup self-rising flour
1 cup sugar
6 tablespoons butter, melted
Place slice peaches in a baking dish and sprinkle with lemon juice. Mix the flour, sugar and egg until crumbly. Spread this mixture over the peaches. Pour melted butter over the top and bake at 375 for 30-35 minutes.
Serve warm, with a scoop of ice cream, if desired. Enjoy!
Veteran Sportsman’s Table Chef, Tom Mullally serves up his delicious, eye catching (pun intended) Sautéed Shrimp over Field Peas with Grilled Corn off the Cob, Warm Crispy Bacon, And Sweet Corn Sauce.
Sautéed Shrimp over Field Peas with Grilled Corn off the Cob, Warm Crispy Bacon, And Sweet Corn Sauce
Shuck Corn, Then cut the Cob into one inch pieces. Take half of a yellow onion and cut into one inch pieces. Put corn cob & onions in a medium pot with 4 cups of water and simmer over medium-low heat for 75-90 minutes in order to create a corn stock. Strain corn stock and add ½ cup of heavy cream. Reduce until it naturally thickens over medium-low heat and season to taste.
Grilled Corn off the Cob
Shuck 1 ear of corn and blanch in lightly salted water for 20 minutes over medium-low heat. Then place on a grill to char each side. Then shuck long strips off the cob. Reheat in melted whole butter and season to taste.
Warm Crispy Bacon
Place 3 pieces of raw bacon in a 400 degree oven for 10-15 minutes until crispy.
Take one cup of fresh field peas and blanch in lightly salted water for 20-25 minutes until soft. Strain, cool, and reheat in melted whole butter and season to taste
Take 9-10 pieces of peeled and deveined medium shrimp and sauté in 1 ounce of oil and 1 ounce of whole butter over medium-high heat with 1 TBSP minced shallot or onion, and 1 TSP minced garlic. Season to taste and cook for 3-4 minutes
Place warmed field peas on the plate first. Then garnish with grilled corn and crispy bacon. How shingle the shrimp on top of peas, corn and bacon. Now lace the completed dish with corn sauce.
Season both sides of the fish with salt and pepper. Sear bone side of the snapper first, over medium heat, until golden brown, about 2 minutes. Turn fish over, complete the searing process. Finish in oven at 400 degrees until fish is flaky and cooked thru, 4-6 minutes, depending on the thickness of the fish.
Autumn Burns shows Bob how to make a Hummingbird Cake.
3 cups all-purpose flour, plus more for pans
2 cups granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
3 large eggs, beaten
1 1/2 cups vegetable oil
1 (8-oz.) can crushed pineapple in juice, undrained (such as Crushed Pineapple in Pineapple Juice)
2 cups chopped ripe bananas (about 3 bananas)
1 cup chopped pecans, toasted • Vegetable shortening
Cream Cheese Frosting
2(8-0z.) pkg.s cream cheese, softened
1 cup salted butter or margarine, softened
2(16-0z.) pkg.s powdered sugar
1 tablespoon vanilla extract
3/4 cup pecan halves, toasted
Prepare the Cake Layers: Preheat oven to 350°F. Whisk together flour, sugar, salt, baking soda, and cinnamon in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and toasted pecans. Divide batter evenly among 3 well-greased(with shortening) and floured 9-inch round cake pans.
Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely, about 1 hour.
Prepare the Cream Cheese Frosting: Beat cream cheese and butter with an electric mixer on medium low speed until smooth. Gradually add powdered sugar, beating at low speed until blended after each addition. Stir in vanilla. Increase speed to medium high, and beat until fluffy, 1 to 2 minutes.
Assemble Cake: Place 1 Cake Layer on a serving platter; spread top with 1 cup of the frosting. Top with second layer, and spread with 1 cup frosting. Top with third layer, and spread remaining frosting over top and sides of cake. Arrange pecan halves on top of cake.
Seared Duck Breast over Yukon Gold Puree with Red Wine Sauce & Roasted Vegetables – 2 Portions
2-(6-7 oz) Duck Breasts)
Season both sides of duck breasts lightly with Salt & Pepper. Now place the skin side down in a pre-heated Sautee pan over medium-high heat. The natural fat will render off the Duck into the pan, so you may not need additional oil. Sear until the duck skin is very crispy, about 3-4 minutes, then turn to sear the opposite side of the duck breast until Golden brown for about 2 minutes. Place duck on a wire rack on a sheet pan and bake in the oven at 400 degrees until the Duck is cooked medium inside about 10-13 minutes. Let the duck rest for 5 minutes, then slice 5 medallions per breast when it is time to plate.
Red Wine Sauce:
Reduce ¼-1/2 Cup of Red wine with 1 TSP of minced shallots over medium heat until halfway reduced. Now add 4-5 ozs of your favorite brown sauce to the red wine. I prefer Demi-Glace for my brown Sauce. Simmer and season to taste
Yukon Gold Mashed Potatoes
Peel and cut 8-12 oz of potatoes and simmer in lightly salted water for about 20 minutes until extra soft. Strain and add about 2-3 ozs of heavy cream with 2-3 ozs of whole butter whisked together. Add to potatoes and mash. Season to taste with salt. Place in a disposable pastry bag for plating.
Toss oil and seasonings lightly in cauliflower, yellow squash, carrots and asparagus. Place the vegetables separately on a pan sprayed sheet pan and roast at 425 degrees for 10-20 minutes. Depending on the vegetable. Now toss the cooked vegetables in a little melted butter and season to taste.
Now pipe the heated mashed potatoes on the center of the plate. Add the heated Duck Breast medallions next to the potatoes, half on and half off.
Now plate the cooked heated vegetables around the potatoes and the Duck.
Lastly, drizzle the red wine sauce over and around the Duck Breast.
Bob’s at the International Culinary Institute in Myrtle Beach, SC with student Michelle G. Her dish is a Chardonnay Chicken.
Sautéed Chicken Breast “Chardonnay”
4 Chicken supremes
1 ½ ounces Clarified butter
As needed Flour
Salt/Pepper to taste
2 ounces Shallot, minced
12 ounces Mushrooms; washed, sliced ¼ inch (.6 cm) thick
½ cup (4 ounces) White wine (Chardonnay)
¾ cup (6 ounces) Chicken stock
¾ cup (6 ounces) Heavy cream
1 tablespoon Parsley, chopped
Assemble all ingredients and equipment needed to prepare the recipe. Preheat the sauté pan over medium heat. Add the clarified butter, and heat until it shimmers. While the pan and butter are heating, dry the chicken with paper towels, season with salt and pepper, dredge them in flour, and shake off the excess. Place the chicken breast in the pan presentation (skin) side down and cook until golden brown, about 3 to 5 minutes; turn and evenly brown the other side, about 3 to 5 additional minutes. Remove to a baking pan and finish cooking in the oven at 350°F(176°C) for about 5 to 7 minutes.
Remove excess fat from the sauté pan, and over medium heat add the shallots, and mushrooms, and sauté them for 3-5 minutes, until the mushrooms have released their liquid and they are tender. Do not brown the shallots.
Deglaze the pan with white wine and over medium heat, reduce the wine by half. Add the chicken stock and reduce by half.
Add heavy cream and reduce sauce until the sauce coats the back of a spoon (nappe); season with salt and pepper to taste. When ready to serve, add the parsley to the sauce. If needed, heat the chicken breast through in the sauce over medium heat for 1 to 2 minutes.
Shrimp and Avocado Toast with Roasted Corn and Tomato
1 leaf Crusty Italian Bread (sliced)
½ lb. Carolina Shrimp (Peeled and deveined)
1 Large Hass Avocado
¼ cup Red Onion (fine diced)
1 ear Sweet Corn (shucked and boiled for 4 minutes)
1 pint Cherry Tomatoes
1 tbsp. Fresh Cilantro (chopped) *save a little for garnish
1 tbsp. good Olive Oil
1 Whole Lemon (juiced and divided in 2 equal parts)
2 tbsp. White Wine
Salt and Pepper
Turn burner on to medium-high. While pan is heating, toss shrimp in a little olive oil, add salt and pepper and paprika. Toss shrimp in the hot pan and arrange so not touching each other. Cook 1-2 minutes or until they are nicely seared (do not stir until the first side has good color).
Deglace pan with white wine, remove from heat once wine has reduced.
In a bowl, mash the avocado, ½ the lemon juice and a ¼ tsp of salt and pepper together. Set aside in refrigerator.
Char the corn on gas burner or with a torch. Allow to cool and remove kernels from cob into a bowl. Quarter the cherry tomatoes and add to the corn. Add red onion, cilantro, the other half of the lemon juice, tsp. olive oil and salt and pepper (to taste). Chop the cooked shrimp and add to the mix.
Toast your bread slices.
Spread the avocado mixture on your toasts and add the shrimp, tomato, and corn salad on top.