Category Archives: The Sportsman’s Table

Berry Clafoutis Recipe

Here’s another South Carolina Fresh Recipe!

Berry Clafoutis
4 Servings

Note: Can be made with a variety of fruits such as peaches, cherries, plums or berries.

Amount Measure Ingredient

2 Cups 12 Ounces Berries

3 Eggs

1/3 Cup 2 ½ Ounces Granulated Sugar

1 Cup 8 Ounces Milk

1 Teaspoon Vanilla Extract

1/3 Cup 2 Ounces All Purpose Flour

Pinch Salt

Confectioners’ Sugar

for dusting

Procedure

1. Preheat oven to 350 degrees. Lightly grease a 9-inch pie pan or individual ramekins.

2. Arrange fruit in an even layer in the bottom of the pan or dish.

3. Whisk together the eggs and sugar until lemon colored and slightly thickened, 1 to 2

minutes. Add milk, vanilla and salt, whisk to combine. Sprinkle in the flour and whisk

till smooth.

4. Pour the batter over fruit and bake until puffed and nicely browned around the edges, 45

to 50 minutes or about 20 minutes if using smaller baking dishes. After removing will

deflate as cools.

5. Serve warm with a sprinkling of confectioners’ sugar.

Stuffed Quail + Butternut Squash Recipe

ROASTED STUFFED QUAIL WITH BUTTERNUT SQUASH, HONEY CRISP APPLE AND CIDER JUS REDUCTION

Chef Mike McKinnon

For Stuffing:

2 TBLS. BUTTER, MELTED
2 TBLS. EXTRA VIRGIN OLIVE OIL
½ EACH LARGE ONION, CHOPPED
1 TSP. FRESH GARLIC, CHOPPED
1/4 CUP HEAVY CREAM
1/2 CUP CHICKEN STOCK
1 TSP. THYME, CHOPPED
1 TBLS. PARSLEY, CHOPPED
3 CUP CORNBREAD, TOASTED AND CRUMBLED
½ CUP BUTTERNUT SQUASH, CUBED AND ROASTED
½ CUP HONEY CRISP APPLE, DICED
1 EACH EGG, BEATEN
SALT AND PEPPER TO TASTE

FOR QUAIL:

4 EA. MANCHESTER FARMS SC BONELESS QUAIL
SALT AND PEPPER TO TASTE
2 TBLS. EXTRA VIRGIN OLIVE OIL
2 TBLS. BUTTER

4 EACH THYME SPRIGS
1 EACH ROSEMARY SPRIGS
2 EACH BAY LEAF

1 OZ. CIDER VINEGAR
2 OZ. HONEY
3 CUPS CHICKEN STOCK

METHOD:
1) IN MEDIUM POT, HEAT BUTTER AND OIL TILL HOT. SAUTÉ ONION AND GARLIC FOR 3 MINUTES. ADD HEAVY CREAM AND CHICKEN STOCK. REDUCE BY HALF. ADD HERBS, CORNBREAD, BUTTERNUT SQUASH, APPLE AND EGG. SEASON TO TASTE. COMBINE WELL AND RESERVE MIXTURE TO COOL.
2) CAREFULLY STUFF CAVITY OF EACH QUAIL WITH MIXTURE. SEASON STUFFED QUAILS WITH SALT AND PEPPER.
3) IN MEDIUM PAN OVER HIGH HEAT, MELT BUTTER AND OIL TILL FRAGRANT. ADD QUAILS, THYME, ROSEMARY AND BAY LEAF TO PAN. BROWN THE QUAILS, BASTING OCCASIONALLY WITH PAN JUICES. TRANSFER QUAILS TO ANOTHER PAN AND FINISH COOKING IN PREHEATED 375° OVEN TO AN INTERNAL TEMPERATURE OF 160° (APPROXIMATELY 10-12 MINUTES).
4) MEANWHILE DEGLAZE PAN WITH CIDER VINEGAR AND HONEY. REDUCE FOR 1 MINUTE. ADD CHICKEN STOCK, REDUCING LIQUID TO ¾ CUP OR TILL SYRUPY CONSISTENCY. SERVE QUAILS WITH SAUCE IMMEDIATELY.

SERVES: 4
WINE SUGGESTIONS: PINOT NOIR

Pan Sautéed Dove Breast Receipe

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.

Maple Bourbon Brown Butter Peach Pie

Prep time
1 hour
Cook time
55 mins
Total time
1 hour 55 mins

Serves: 12
Ingredients
For the filling:

3 lbs ripe peaches (about 6 peaches)
2 tablespoons cornstarch
1 ½ tablespoons flour
½ tsp cinnamon
¼ tsp salt
Pinch of allspice
½ cup sugar
¼ cup maple syrup
3 tablespoons bourbon
1 tablespoon water
3 tablespoons butter

For the streusel:

⅓ cup pecans
½ cup (1 stick) butter
1 cup plus 2 tablespoons flour
½ cup granulated sugar
3 tablespoons dark brown sugar
¼ teaspoon salt
Pinch cinnamon

For the crust:

2½ cups flour
1 tablespoon sugar
1 teaspoon salt
1 cup (2 sticks) unsalted butter, very cold
Vanilla Bean Ice Cream, to serve

Directions

If making homemade crust (you can also use frozen or refrigerated pie crust), start with that. Pour one cup of cold water into a bowl and add in a few ice cubes. Set aside.

In a large bowl, whisk 2½ cups flour, 1 tablespoon sugar, and 1 teaspoon salt until well-combined.

Take out your butter. It needs to be very cold, so you may want to put it in the freezer for a few minutes to really get it solid. Cut the 2 sticks of butter into ½” pieces

Use a pastry blender or food processor to combine the flour mixture and butter pieces until the butter is broken up into pea-sized pieces. DO NOT OVERMIX!

Drizzle half of the ice cold water over the mixture (making sure not to accidentally pour in any ice cubes). Using a rubber spatula, mix together the dough until large lumps form. Use your hands to knead it all into one smooth ball.

Divide the dough in half, shape into disks (balls first, then flatten a bit), and wrap in plastic wrap. Let chill in the fridge for at least an hour and a half before rolling out. Stays good in fridge for one week, longer in freezer.

When your dough is ready, flour everything. Your counter, your rolling pin, the dough itself. You want a lot of flour.

Press your rolling pin down in the center of the dough disk and push outward. Roll in that direction a few times, then lift and do a quarter turn and roll that direction a few times. Continue rolling, turning the dough, and rolling again until the entire crust is rolled out into a 12″ circle. Work quickly, you don’t want the dough to warm up.

Place the pie crust in your pie pan and fold the excess,overhanging dough underneath, so the pie is now the size of the pan.

Crimp the pie crust by making a “V” or pinching shape with your thumb and forefinger on the outside of the crust. Then, using your other pointer finger, push the crust from the inside to fit in between the V-shaped fingers. Continue all around the crust.

Refrigerate for another 30 minutes.

As you wait for your crust to cool, make the filling.

Peel and slice the peaches, and then toss in a large bowl with the cornstarch, flour, cinnamon, salt, and allspice.

Preheat oven to 350 degrees F.

In a small, heavy-bottomed saucepan over medium-high heat, combine the sugar, maple syrup, bourbon, and water. Stir JUST UNTIL the sugar dissolves and then let come to a boil. Resist the urge to stir while it boils. Swirl the pan occasionally to make sure the caramel is browning evenly, but DO NOT STIR.

Once the caramel turns a deep amber brown, remove from heat and add in the butter, swirling the pan until the butter completely melts.

Pour the caramel over the peaches and mix well. Pour the peach-caramel filling into the prepared pie shell and place in the refrigerator once more.

Sprinkle the pecans on a baking sheet and toast for 5 minutes. Remove and set aside until cool enough to handle, then chop.

In the same small, heavy-bottomed saucepan you used for the caramel, melt a stick of butter over medium heat, stirring frequently. Cook until the butter turns golden-brown. Set aside.

Whisk together the 1 cup plus 2 tablespoons flour, ½ cup sugar, 3 tablespoons dark brown sugar, ¼ teaspoon salt, and pinch of cinnamon. Mix in the pecans. Drizzle over the browned butter (which now should be slightly cooled) and mix until crumbs form.

Crumble the streusel mixture on top of a rimmed baking sheet and place in the refrigerator for 15 minutes.

Preheat the oven to 425 degrees F.

Remove the filled pie pan and the streusel from the refrigerator. Sprinkle and crumble the streusel over the pie filling until the pie filling is completely covered. Cover the pie crust with foil and put in the oven for 15 minutes. Make sure to put a baking sheet or pie drip catcher underneath, as it WILL bubble over and make a mess!

Remove the foil, reduce heat to 350 degrees F, and cook for an additional 30-40 minutes. The crust should be golden brown and the caramel should bubble when the pie is ready.

Cool for at least 3 hours. DON’T EVEN THINK ABOUT SLICING THAT PIE WHEN IT COMES RIGHT OUT OF THE OVEN! It will wind up a gooey mess.

After cooling for at least 3 hours, slice and serve with vanilla bean ice cream.

Blackened Tuna Salad Recipe

Taste of summer salad with blackened ahi tuna – Chef Eston McDowell
1 fresh local cucumber
2 slices of tomato
3 T Clemson bleu cheese

Red wine pickle brined slaw
1 c white distilled vinegar
1/2 c sugar
2c red wine of choice
1T spg
1T habanero powder
6 oz blackened Ahi tuna

Caribbean Jerk Flounder Recipe

Caribbean Jerk Flounder with a Orange Rum Glaze

Jerk Rub:

Blackening Spice- 1/2 cup
Chinese five Spice- 1 Tblsp
Dry Mustard- 1/2 Tblsp
Cayenne- 1-tsp
Brown Sugar-1/2 cup
Zest from one Lime

Orange Rum Glaze:

Diced Orange Rind of 4 Oranges
Corn Syrup-1/4 Cup
Orange Juice-1/4 Cup
Spiced rum- 4oz

Mix all rub ingredients together in mixing bowl, sprinkle evenly over both sides of flounder. Bring a non stick pan to a medium high heat with a spoon of butter and tblsp of blended oil. Place flounder in pan and sear both sides. If the flounder is fairly thin just sear one side, and place on a pan to finish in the oven. This will keep it together and reduce the risk of the fish breaking and falling apart. Finish in a oven at 350 degrees for 5-8 minutes.

For the Glaze boil all the rinds for 2-3 minutes and strain. Repeat this process 3-4 times until they have lost most of there bitter taste. Place in saute pan with corn syrup and bring to a simmer, being sure to keep a close eye on it so not to burn. Once bubbling pull off heat and add rum, return to heat and flambe. Once the flames have extinguished add the orange juice and reduce until it has reached a glaze like consistency.

Local Shrimp Primavera Recipe

Local Shrimp Primavera with farmstand vegetable “noodles”
Shrimp, wild caught fresh 5-7 ounces per person depending on how hungry you are
Zucchini 1 large cut into long julienne strips
Squash 2 each, cut into long julienne strips
Red onion ½ each sliced thinly
Red bell pepper 1 small roasted and sliced thinly
Garlic bulb 1 small, 1.5 inch top removed drizzled with oil and roasted til very soft
Olive oil 3 Tbsp
Crushed red pepper ¼ tsp
White wine 4 ounces
Heavy cream 3 ounces
Or try Fat free yogurt for a healthy alternative, omit the lemon if using yogurt
Orange ½ each zested and juiced
Lemon ½ each zested and juiced
Salt and pepper to taste
Fresh Herbs minced 2-tablespoons
Like thyme, basil, mint and parsley

Method:
Roast the garlic in the bulb in a 350 degree oven until soft when pierced with a small knife, peel and mash bulbs into a paste, reserve. Roast the pepper over a flame until charred on all sides, place in a paper bag to sweat, and scrape the black skin off, slice into long strips, reserve. You can slice your squash, zucchini, and onion on a Japanese mandolin while the garlic and pepper are cooking. Assemble remaining ingredients next to your sauté pan as this will only take 5 minutes from start to finish. Heat olive oil until it shimmers, add onion and crushed red pepper and half of the herbs and sauté until slightly tender. Add shrimp now if large or after squashes and peppers if small, you do not want to overcook the shrimp. Add squashes, red pepper strips and garlic and toss around to wilt the vegetables. Add wine and reduce to cook off alcohol. Add citrus juices and cream and season with salt and pepper. Taste and adjust if necessary. Serve in a bowl and garnish with zests and fresh herbs

Trigger Fish with Cow Pea and Corn Succotash and Carolina White Rice

Here’s a great recipe from Curry Martin – Aspen Grille!

Trigger Fish with Cow pea and Corn Succotash and Carolina White Rice

Trigger Fish

4 cleaned and deboned trigger fish filets
Salt and pepper to taste
2 Tablespoons Olive Oil

Heat skillet on medium high heat and add olive oil. Add seasoned trigger fish flesh side down. Turn heat to medium. Sear to golden on edges. Turn over and continue to cook until desired doneness. Approximately 3 minutes per side. Remove and rest

Carolina White Rice

1 cup Carolina White Rice
2 cups chicken broth or water
1 diced carrot
1 diced medium onion
Salt and pepper to taste
.5 cup chopped parsley
1 bay leaf
2 T butter

Sautee onion and carrot until onion begins to sweat. Add chicken stock and rice, as well as herbs and bay leaf, and bring to a boil. Cover and reduce to simmer on low for 30 minutes. Rice should be al dente.

Corn and Cow Pea Succotash

1 cup soaked and blanched Carolina Cow Peas (in season use fresh peas or butter beans) soaked and blanched in boiling water until tender
1 cup of fresh corn cut off cobb
.5 cup diced red onion
.5 cup diced roasted red pepper
2 t chopped thyme
Salt and pepper to taste
2 T white wine
.5 cup chicken broth or water
1 T butter

Sautee onion, pepper and corn in butter on low heat until onion begin to sweat. Add cow peas wine and broth and simmer for 3 minutes. Season to taste and add chopped thyme.

Place rice in bowl. Place Fish on top of rice and smother with succotash.

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.