Category Archives: The Sportsman’s Table

Carolina Blue Crab Fritters

Hungry for some Carolina Blue Crab Fritters? Chef Ellen Martin’s recipe shows you just how to make them!

1 lb crab
1 potato, boiled
1 T chives
1 egg
1/2 onion
Minced Salt and pepper
Form into about the size and shape of an egg.
Run through seasoned flour, egg and panko (with lemon zest, salt, pepper, onion powder, garlic powder)
Fry until golden
Herb risotto:
3 T butter
2 T extra virgin olive oil
Large onion, small dice
5 garlic cloves
Minced Zest and juice of 1 lemon
1/2 c white wine
1 1/2 c arborio rice
About 6 cups chicken stock
2 T parsley
2 T dill
1 T chives
2 t thyme
Pinch crushed red pepper Salt and pepper
Lemon dill cream sauce:
1 1/2 T minced shallot
2 t minced garlic
2 T butter – sauté
1 c heavy cream -reduce by half
T dill Juice of half a lemon

Sauté onion and garlic in butter and olive oil until translucent. Add lemon zest and juice, stir. Add arborio rice, stir to coat in oil and until slightly brown. Add the white wine and reduce. Slowly add in simmering chicken stock, about a half cup at a time, stir constantly until almost all the liquid is absorbed. Repeat this step until the rice is slightly tender and has a creamy texture. Right before serving, stir in the fresh herbs, salt and pepper to taste and crushed red pepper. Lemon dill cream sauce: 1 1/2 T minced shallot 2 t minced garlic 2 T butter sauté 1 c heavy cream reduce by half Add right before serving, T dill Juice of half a lemon Serve 3 fritters over a bed of the risotto with the sauce on top.

Roast Venison Back Strap

Here’s a great way to cook your back strap during deer season from Chef Kathleen Hassett!

Ingredients:
3 pounds venison back strap (tenderloin) — with all silver skin removed
2 tablespoons olive oil
1 teaspoon sea salt 

     ¼ teaspoon basil

     ¼ teaspoon marjoram
1/2 teaspoons black pepper
1 tablespoons fresh rosemary, chopped 

     1 tablespoon fresh thyme
1 tablespoon garlic, minced
1 pound bacon
1 white onion, sliced

Add sea salt, basil, marjoram, and pepper into a spice grinder and pulse to combine into a fine grind.
Heat olive oil in a large saute pan.
Season back strap with the seasoning mixture; add to pan and sear well on all sides. Remove from pan and rub with rosemary, thyme and garlic.
Wrap back strap with bacon and place on a baking pan, on a thin layer of sliced onion.
Place into a 300-degree oven and roast to an internal temperature of 135 degrees for medium rare.
Remove from oven and place onto a cutting board. Let rest for 10 minutes at room temperature.
Remove bacon and slice into 8 portions.

 

Venison Red Wine Jus

Servings: 8

Ingredients

bacon (chopped) 1 tbl  
shallot (chopped) 1 ea  
carrot (chopped) 1 1/2 oz  
garlic (chopped) 1 tsp  
celery (chopped) as needed  
onion (chopped) 1 oz  
wine, red 1/2 pt  
Veal Stock (can use venison stock) 16 fl oz  

Directions

1 In a medium saucepan, render the bacon over low heat. Add the shallots, carrot, garlic, celery and onion; cook until tender.
2 Add the red wine and reduce to a glaze.
3 Add the stock and reduce by two-thirds. Pass through a fine strainer and check the consisten-cy. Return to the saucepan and reduce further if necessary.

 

Grilled Marinated Manchester Farm Quail

Chef Bradley Daniels has an amazing Grilled Quail recipe, complete with Faro, Caramelized Brussels sprouts, Bacon, and Bourbon Cherries.

For the Marinade:
½ cup Honey
½ cup Olive Oil
1 tsp. Kosher Salt
1 tsp. Black Pepper
1tsp Fresh Thyme, Chopped
2 Tbl Sherry Vinegar
Whisk all of the ingredients together and pour over the quail.
For the Cherries:
1 cup dried cherries
½ cup Bourbon
½ cup red wine vinegar
Reconstitute the cherries in the bourbon for 1 hour. Pour cherries and liquid in small sauce pot and cover with vinegar. Bring to a boil and then remove from heat.
For Faro, Sprouts, and Bacon:
2 cup Cooked Faro
1 Cup Caramelized Brussels sprouts
½ cup Bacon, cut into small dice and fat rendered off
1 tbl butter
1 cup chicken stock
Begin by rendering down the bacon in a large pot. Cook bacon until it is almost crispy, and carefully remove excess fat. Add the cut Brussels sprouts to the pan, cut side down. Cook the Brussels sprouts in the bacon until they begin to get brown. Add in the Faro and stir the mixture. Add the butter and stock and bring to a cook boil.
To complete the dish:
Place the marinated quail on the grill and cook until finished. About three minutes on each side. Place a spoon of the faro mixture on the center of a plate. Cut the quail on a bias and place the pieces on the faro. Garnish with the bourbon cherries and small drizzle of the liquid.

Seared Golden Tile Fish Recipe

Another great recipe for Seared local Golden Tile Fish with Sweet Red Pepper-Dill Relish over Mashed Celery Root from Chef Tom Mullally- Horry/Georgetown Tech Culinary Institute.

 

Yield: (2 portions)       

Relish: 1- diced roasted red pepper ( 425 degree oven, 20-30 min, turn pepper once or twice until almost black.

Now the skin from the pepper Will fall off easily under running cold water.)

1- tbsp chopped dill

1- ripe tomato, diced

1- tbsp diced scallion.        —

Dice all ingredients fairly small. Combine together in a small bowl with salt, pepper, and vinegar

1- tbsp diced red onion

1- tbsp apple cider vinegar

1- large celery root:  peel and dice the celery.

Boil in lightly salted water.

Once celery is soft, mash the celery root with melted butter and cream or milk.

Season to taste. It’s the same procedure like making mashed potatoes. Simply sub the celery root for the potato.

Lightly season both sides of your fish with salt and pepper. Sear the fish in about one ounce of olive oil over medium- high heat until golden brown.

Finish the fish in a 400 degree oven for about 8-10 min, depending on the thickness of your fish. A 6-7 ounce fillet is a good portion size.

Place the mashed celery root on the plate first, then the cooked triggerfish over the celery root.

Now spoon your room temp Relish over the fish.

 

Your healthy low calorie local fish entree is now finished, and it’s carb-free!!!

Chimichurri Grilled steak tacos

Chimichurri Grilled steak tacos, sautéed nopales, peppers and onions, pickled red onion, queso fresco and cilantro
Serves: 2

5 ounces sirloin steak (or other steak of choice)
2 tbsp chimichurri marinade
2 each flour or corn tortillas
1 ounce each sliced peppers, onions, and cactus paddles
1 tsp each butter and oil
1` ounce pickled red onion
2 ounces crumbled queso fresco
2 tsp chopped fresh cilantro
Salt and pepper as needed
Method:
Cut the spines and nodes off the cactus and blanch in hot water and shock in ice water. Cover with 1 tbsp chimichurri marinade and cover the steaks with the rest of the marinade. Grill the cactus until lightly charred and slice and reserve cook the steak to desired temperature and allow to rest while preparing the rest of the ingredients. Saute the peppers and onions and add the cactus paddles and season with salt and pepper. Grill the tortillas slightly and place on a foil sheet.
To assemble: slice the steak and set on the tortilla. Top with the peppers, onions, cactus and garnish the top with pickled onions, cilantro, and crumbled queso fresco.

Banditos on the boardwalk
1410 North Ocean Blvd
Myrtle Beach, SC 29577
843-808-9800
www.banditosmyrtlebeach.com
Chefs Name: Sean Christenson

Key Lime – White Chocolate Cheesecake Recipe

KEY LIME-WHITE CHOCOLATE CHEESECAKE

For the crust:

1¼ cups graham cracker crumbs

¼ cup sugar

5 tablespoons butter, melted

 

For the filling:                                               

1½ pounds cream cheese, room temperature

½ cup sugar

pinch of nutmeg

pinch of salt

1 teaspoon vanilla extract

3 whole eggs, room temperature

2 egg yolks, room temperature

1# quality white chocolate, melted

6 ounces key lime juice, room temperature

2 tablespoons Meyer’s Dark Rum

 

  1. For the crust, combine graham cracker crumbs, sugar, and butter and press into the bottom and up the sides of a 10-inch springform pan.
  2. For the filling, using an electric mixer, cream together cream cheese, sugar, nutmeg, and vanilla extract.
  3. Add the room temperature eggs and yolks individually to the cream cheese mixture.  Scrap the bowl often.
  4. To melt the white chocolate, pour chocolate into a microwave-safe container and cook in 30 seconds increments at half power, stirring between each cooking interval.  Continue cooking and stirring until chocolate is smooth.
  5. Fold melted chocolate into the cream cheese base until completely incorporated.
  6. Combine key lime juice and rum and fold into the batter.
  7. Pour filling into the prepared crust.  Bake at 325° F in a water bath for 50 minutes to an hour.  The center should be set.
  8. Remove the cheesecake from the oven and cool for two hours on a wire rack.  For best results, chill overnight before unmolding.

Watermelon Gazpacho Recipe | The Sportsman’s Table

Watermelon Gazpacho

  • 1 qt Watermelon, diced
  • 1 qt watermelon juice
  • 1 qt cantaloupe diced
  • 1 cup Red bell pepper, diced
  • 2 cups English cucumber, peeled, seeded and diced
  • seeded and diced
  • 1/4 cup sherry wine vinegar
  • 1/2 cup sugar
  • 1, 5 oz can tomato juice
  • salt and pepper to taste
  • olive oil
  • basil

In a large non-reactive bowl, mix vinegar, sugar, tomato juice , watermelon juice. Blend 1 qt . watermelon to obtain juice, add . Add diced watermelon, cantaloupe, red pepper, and cucumber. Season to taste with salt and pepper and a drizzle of olive oil. Garnish with basil or mint.

Pan Seared Pork Tenderloin Recipe | The Sportsmans Table

Pan Seared Pork Tenderloin with Sweet Potato Hash

Chef Eric Wagner

Pan Seared Pork Tenderloin
Sweet Potato Hash
Wilted Spinach greens
Blackberry Bourbon Glaze

4 – 4oz pork tenderloin medallions
seasoned with s/p
pan sear until MR

2-large sweet potatoes diced small
4-slices of bacon diced
1-small vadalia onion
S/P to taste

Blanch diced potatoes in water until tender/ drain
In saute pan cook bacon/ onions until lightly browned
add the potatoes and cook until they all hold togther well.
Mold in timbal to place in center of spinach.

in saute pan 1/2 oz olive oil 2 cloves minced garlic saute 1# baby spinach.

Combine 2 pint of blackberries with 2 oz bourbon add 1oz honey
simmer till thick, strain over pork.

Serves 4

Sautéed Oysters Recipe | The Sportsman’s Table

A delicious recipe from Chef Fred Neuville who has been the founding Chef / Partner of some of Charleston’s favorite restaurants. In 2007 Chef Neuville left to go out on his own with his family and open Fat Hen Restaurant & Catering (Low Country French). Neuville spent his days in the restaurant fast lane making an indelible mark on the Charleston food scene. Ready to fuse his passion for food and family, Neuville opens Fat Hen as an outpost for culinary delights and domestic enjoyment.

Sautéed Oysters

Ingredients:
• Shallots…1oz.
• Country Ham…1.5 oz.
• Wild Mushrooms…1.5oz.
• White Wine…1 oz.
• Liason…3 oz.
• Spinach…1 oz.
• Oyster (selects)…5 each

M.O.P.
Using a sauté pan on high heat, you first start with the shallots and white wine. Let the wine reduce by half and add liason (egg yolks and heavy cream), mushrooms, and country ham. When the liason is “nape” consistency, add the spinach and oysters. Sauté until the oysters are translucent, season with salt and pepper, and serve over grilled Tuscan bread.

Fresh Apple Pie Recipe | The Sportsman’s Table

Fresh Apple pie

  • Apples (slices) 1 ½ # (Granny Smith, Pink Lady or Cortland)
  • Cinnamon / Sugar ¼ cup
  • Flour 2 T
  • Butter 3 T
  • Pie dough 12 oz
  • Egg wash as needed

Directions:
1. Roll out a pie shell in place in a prepared pie tin
2. Peel, core and slice apples
3. Rinse in lemon water if needed
4. Drain apples
5. Toss the apples in cinnamon sugar, flour and butter
6. Place the apple mixture into a prepared pie shell
7. Egg wash edge of pie shell
8. Roll out a second piece of dough for the top
9. Crimp the edge with a fork
10. Egg wash the top
11. Lightly dust with cinnamon sugar mixture
12. Bake on a paper lined sheet pan
13. 350 F
14. 45 minutes or until apples are tender

3-2-1-Pie Dough

  • Flour 1 ½ #
  • Shortening 1 #
  • Water 8 oz
  • Salt ½ oz

Directions for mixing in a mixer:
1. Mix the flour and the shortening together by hand to the size of a pecan
2. Mix for 12 seconds with the paddle attachment
3. Add water and salt and mix for 10 seconds
4. Mix on speed # 2 for 5 seconds
5. Scrape out onto a lightly flowered table
6. Knead slightly
7. Portion out into 7 oz pieces (shape of a hockey puck)
8. Lay out on a sheet pan and chill

Directions for mixing by hand:
1. Put on a pair of gloves
2. Mix the flour and the shortening together by hand to the size of a pecan
3. Mix for 12 count
4. Add water and salt and mix for 10 count
5. Scrape out onto a lightly flowered table
6. Knead slightly
7. Portion out into 7 oz pieces (shape of a hockey puck)
8. Lay out on a sheet pan and chill