Category Archives: The Sportsman’s Table

Seared South Carolina Triggerfish Recipe

Seared South Carolina Triggerfish
Broccolini, Butternut Squash, Wild Mushroom Farro, Salsa Verde

Anson Mills Farro:
Soak the faro for two hours before cooking in water.
2 cups Farro
2 ½ cups chicken stock or water
1 Thyme sprig
1 Bay leaf
Salt and Pepper to taste
Cover soaked Farro with stock, add bay leaf, thyme, and 2 Tbsp butter. Simmer for about 45 minutes to 1hour or until Farro Is swollen with some berries popped like wild rice.( You can do this ahead of time if you wish, then spread in a thin layer and cool in fridge.)

Salsa Verde:
1 bunch Italian Parsley
2 Tbsp Mint
2 Tbsp Basil
3 tspn Dijon Mustard
2 anchovy filet
12 capers rinsed
1 clove garlic
Extra Virgin Olive Oil
Chop the anchovy, capers and garlic together, add to food processor bowl. Chop herbs liberally, then add to food processor. Turn processor on while slowly streaming oil, until the herbs make a green paste. Add mustard and pulse once more to combine. Add more oil until the paste is a little loose, but not runny. Season with salt and pepper to taste.

Triggerfish:
Pat filet dry with paper towel. Season liberally with salt and pepper. Add canola oil to pan just to coat. When a faint smoke rises from the pan it is ready for the fish. Once golden brown, about 2 to 3minutes, flip with spatula, and cook on underside for 2 minutes longer. The fish should feel firm once totally cooked. Careful not to cook too long or the fish will be dry.

Assembly:
In a sauté pan, add pat of butter. Add vegetables, let heat for 1 minute. Add faro and toss to combine. Allow the mixture to heat for a minute or two, while stirring every few seconds. Add a pat of butter and season with salt and pepper. Place faro mix on plate, top with fish, and spoon sauce around. Eat and enjoy.

South Carolina Surf and Turf with Grilled Vegetables Recipe

South Carolina Surf and Turf with Grilled Vegetables and Fresh Tomato Chutney

From: Boone Hall Farms Market Café

By: Chef Jason Reed

www.boonehallfarms.com

The great thing about this dish is not only is it all local ingredients, but for the sportsmen, any type of game can be substituted for the meat; venison tenderloin, duck breast, quail, elk tenderloin, etc.

Tomato Chutney

1 Tbsp. Olive Oil

1 medium Sweet Onion, diced

1 Tbsp. Fresh Ginger, minced

1 Tbsp. Fresh Garlic, minced

3 Tbsp, Cider Vinegar

3 medium Boone Hall Farms Tomatoes, diced (Certified South Carolina)

3 Tbsp. Brown Sugar

½ Tbsp. Red Pepper Flakes

1 tsp. Salt

1 tsp. Black Pepper

1 Tbsp. Fresh Tarragon, chopped

Place all ingredients in a sauce pan over medium heat. Cook down, stirring often to prevent sticking, until desired thickness (approximately 1 hour).

1- 8oz. Beef Tenderloin from Cordray Farms (Certified South Carolina)

4 Local Jumbo Shrimp, peeled tail-on (Certified South Carolina)

1 Boone Hall Farms Zucchini, sliced ¼ in. thick (Certified South Carolina)

1 Boone Hall Farms Summer Squash, sliced ¼ in. thick (Certified South Carolina)

Olive Oil

Sea Island Saltworks Seasoning (Certified South Carolina)

Brush all ingredients with Olive Oil and season with Sea Island Saltworks. Grill all ingredients over medium-high heat to desired doneness. Assemble vegetables and meats on plate and serve with Tomato Chutney.

Note: We use Sea Island Saltworks because it is a Certified South Carolina product, but you can substitute it with any of your favorite season mixes.

Jambalaya Recipe from 82 Queen Restaurant

Jambalaya
Chef Steven Lusby 82 Queen Restaurant, Charleston SC

2 cups Carolina Gold® Rice
4 cups water
1 red bell pepper, diced small
2 onions, diced small
3 ribs celery, diced small
¾ # butter – ½ # for Cajun butter, soften
¼ cup ground sausage
½ cup Tasso Ham, julienne
2 tablespoons Paul Prudhomme®’s Cajun Spice
3 tablespoons tomato paste
1 teaspoon Tabasco®
2 diced tomato, skin removed
1 tablespoon Old Bay® seasoning
1# shrimp, peeled & deveined
½ # crawfish

Method of Preparation:
To make the rice, bring water, tomato paste, Tabasco®, ¼ # butter and
group sausage to a boil. Add rice and return to a boil. Then cover and
remove from heat.

In a large sauté pan, add tasso ham, diced vegetable and ½ # butter and
sauté until vegetables are translucent. Add shrimp, crawfish and rice and
cook until hot.

Tip: To remove tomato skin-use a peeler.

Braised Grouper for 4

There’s nothing like a little braised grouper melting in your mouth. This easy and delicious recipe comes from Chef David Pell at Coast Bar and Grill.

Braised Grouper
Serves four people as an entrée.
1 cup South Carolina stone ground grits
1 qt water
¼ cup half and half
4 slices cooked bacon, chopped (save the grease)
¾ cup parmesan cheese
¾ cup shredded mozzarella
Salt and pepper
Bring the water and half and half to a boil. Whisk in the grits and bring back to a boil while stirring constantly. Reduce the heat to an extremely low simmer and stir frequently until they are cooked completely. Whisk in the cheese, bacon, and bacon fat and stir until it is melted completely. Season with salt and pepper and keep warm until you are ready to serve it.
4 Seven ounce portions of grouper, with the skin removed
One cup court bouillon (1/2 cup chicken stock, ¼ cup white wine, ¼ cup water)
½ cup diced South Carolina tomatoes with no seeds
½ cup sliced shitake mushrooms
1 T chopped chives
1 T chopped tarragon
2 sticks butter in cubes
1 T lemon juice
2 oz truffle oil
Salt and pepper
Preheat your oven to 450 degrees. In a large sauté pan, heat 1 T olive oil over high heat. Season the tilefish with salt and white pepper. Sear the presentation side of the fish until it is light brown. Turn the fish over in the pan and add the chopped tomatoes and shitake mushrooms. Deglaze the pan with the court bouillon and shake the pan lightly to make sure that fish is not sticking. Place the pan in the oven and cook for 8-10 minutes. Remove the pan from the oven. In large bowls, place the grits. Drizzle a little truffle oil on top of each pile of grits. Place one piece of tilefish on each pile of grits. Return the pan to the heat and bring the liquid back to a boil. Add the fresh herbs and reduce the liquid until you have about a quarter cup remaining. Reduce the heat to low and gradually whisk in the cold butter to form an emulsification. Once the butter is incorporated and the sauce is thick, season with salt and pepper and a splash of lemon juice to lighten things up a little bit. Divide the sauce evenly over the four pieces of fish and serve immediately.

Shrimp & Crab Hoppin’ John

Here’s an awesome recipe that is sure to make your mouth water! It’s Shrimp & Crab Hoppin’ John Straight from Fred Neuville at The Fat Hen www.thefathen.com

Shrimp & Crab Hoppin’ John

Serves 10
Beans:
2 cups dried black eyed peas
1 ham hock
4 cups water
1. Rinse beans
2. Put beans in medium sauce pot and cover with water.  Add ham hock.
3. Bring to a boil and cook until tender (to speed up cooking time, soak beans overnight).
4. When beans are tender, strain and cool. Reserve ham hock.
5. when cooled, pick meat off of ham hock and add back to the beans.
Rice:
1 cup long grain rice
1 medium yellow onion (diced)
7 strips apple wood smoked bacon (diced)
2 tablespoons sweet butter
1/2 cup green onion (minced)
2 tablespoons lemon juice
Hot Sauce
Salt
Pepper
1. Render the bacon and sweat the onion until tender. Add butter and melt.
2. Add rice and cook for 30 seconds.
3. Cover rice with water (about 1 inch).
4. Cook until all liquid is gone and rice is tender.
5. spread rice mixture on a sheet tray and cool.
Final Steps:
Mix rice, beans and green onion together.  Season with hot sauce, salt, pepper and lemon
juice.
*Remember, the mixture is cold, so do not over season. When the dish is heated back up, the
flavors will awaken.
1 teaspoon olive oil
2 ounces white wine
3 ounces chicken stock
1/4 ounce julienne zucchini
1/4 ounce julienne squash
1/4 ounce julienne carrot
1 ounce garlic butter
50 shrimp
2 ounces jumbo lump crab meat
1. In a saute pan, add olive oil and heat to smoking point.
2. Add shrimp, saute on both sides just to color, then remove from pan.
3. Deglaze pan with white wine.  Add julienne vegetables, hoppin’ john and chicken stock.
4. Add shrimp back to the pan along with the crab meat.
5. Finish with garlic butter and season with salt and pepper.
6. Check seasoning.  Place on your favorite serving platter and garnish with chopped parsley.

South Carolina Surf and Turf with Grilled Vegetables and Fresh Tomato Chutney

South Carolina Surf and Turf with Grilled Vegetables and Fresh Tomato
Chutney

From: Boone Hall Farms Market Café

By: Chef Jason Reed

www.boonehallfarms.com

The great thing about this dish is not only is it all local ingredients,
but for the sportsmen, any type of game can be substituted for the meat;
venison tenderloin, duck breast, quail, elk tenderloin, etc.

Tomato Chutney

1 Tbsp. Olive Oil

1 medium Sweet Onion, diced

1 Tbsp. Fresh Ginger, minced

1 Tbsp. Fresh Garlic, minced

3 Tbsp, Cider Vinegar

3 medium Boone Hall Farms Tomatoes, diced (Certified South Carolina)

3 Tbsp. Brown Sugar

½ Tbsp. Red Pepper Flakes

1 tsp. Salt

1 tsp. Black Pepper

1 Tbsp. Fresh Tarragon, chopped

Place all ingredients in a sauce pan over medium heat. Cook down,
stirring often to prevent sticking, until desired thickness
(approximately 1 hour).

1- 8oz. Beef Tenderloin from Cordray Farms (Certified South Carolina)

4 Local Jumbo Shrimp, peeled tail-on (Certified South Carolina)

1 Boone Hall Farms Zucchini, sliced ¼ in. thick (Certified South Carolina)

1 Boone Hall Farms Summer Squash, sliced ¼ in. thick (Certified South
Carolina)

Olive Oil

Sea Island Saltworks Seasoning (Certified South Carolina)

Brush all ingredients with Olive Oil and season with Sea Island
Saltworks. Grill all ingredients over medium-high heat to desired
doneness. Assemble vegetables and meats on plate and serve with Tomato
Chutney.

Note: We use Sea Island Saltworks because it is a Certified South
Carolina product, but you can substitute it with any of your favorite
season mixes.

Heirloom Tomatoes with Blue Cheese and Candied Bacon

Here’s a delicious recipe from the Chef Michelle Weaver of the  Charleston Grill in Charleston, South Carolina.

Heirloom Tomatoes with Blue Cheese and Candied Bacon

Serves: 4

2lbs John Island heirloom tomatoes quartered or sliced (different colors and sizes)
½ lb Meathouse bacon
8 oz crumbled Clemson blue cheese
4 tbsp balsamic vinegar
4 tbsp EVOO
12 basil leaves
Sea salt
2 tbsp brown sugar

Place parchment paper on a sheet pan. Place bacon on parchment and sprinkle both sides with brown sugar. Put the pan in a 400 degree oven for approximately 10-15 minutes or until brown and bubbly. Let cool before removing. Once cooled, chop into bite size pieces and set aside.

Arrange tomatoes on plates and add 2 oz of cheese to each plate. Divide bacon onto plates. Place 3 pieces of basil on each plate. Drizzle 1 tbsp of balsamic and EVOO on each plate. Season with sea salt and pepper. Enjoy!

Pan Roasted Grouper with Southern Vegetable Ragout and Shrimp and Saffron Broth

Lana Restaurant & Bar
-Chef John Ondo

Pan Roasted Grouper with Southern Vegetable Ragout and Shrimp and Saffron Broth
4 6oz fillets of Grouper
1 cup corn off the cob
1 cup tomatoes peeled seeded chopped
1 cup cooked butter beans
2 cups shrimp & saffron broth (recipe follows)
½ cup white wine
2 tbs vegetable oil
Salt pepper to taste
Preheat oven to 450 in a large sauté pan heat 1 tbs vegetable oil. Season fish with salt and pepper and sear in oil for about a minute or until the fish moves freely when you shake the pan, flip the fish and place in 450 oven between 4 and 8 minutes depending on thickness. In a medium size sauté pan begin to heat 1 tbs vegetable oil and add tomatoes and corn and butterbeans let this cook for about 3 minutes stirring occasionally deglaze with white wine and season with salt and pepper. Spoon this into 4 large bowls and place a piece of fish on top add ½ cup Shrimp and Saffron broth and enjoy. Serves Four
Shrimp and Saffron Broth
1 Gallon Freezer bag full of shrimp shells (whenever you peel shrimp save the shells in a gallon freezer bag kept in the freezer and when it is full make the broth)
1 carrot chopped
1 onion chopped
2 ribs celery chopped
4 peppercorns
1 bay leaf
3 cups water
1 cup white wine
1 pinch saffron threads (found at most specialty supermarkets)
1 tbs butter
In a medium sauce pot melt butter add saffron when the saffron blooms or gives off its color add all ingredients and bring to a boil let it simmer for an hour and strain off liquid. Reduce stock until you have 2 cups, season with salt and pepper and enjoy
Makes 2 cups

Texas Style Pork Chops Stuffed with Cream Cheese

Pork chops are pork chops right? Well yes..until you add a little cream cheese, pecans, bacon and maybe a little green onion.

Texas style Pork chops stuffed with cream cheese, pecans, bacon and green onion.

Ingredients:

  • 4 Double Cut Pork chops (Bone In)
  • 1- 8oz. Package of cream cheese
  • 2 cups of your favorite maple and pepper marinade
  • 1 cup cooked and crumbled bacon
  • 1 cup chopped pecans
  • ½ cup chopped green onion
  • Dash of Salt and Pepper

Directions:

Make a slit in the pork chops running it side to side, leaving a pocket in the pork chop, pour marinade in bag over pork chops. Next blend cream cheese, pecans, bacon, and green onion together in a mix master (Blender). Add salt and pepper, to taste. Marinade pork overnight and place stuffing in refrigerator overnight in a Ziploc bag. Next day pull meat and lay on a baking sheet. Next, cut a corner off the bottom of the Ziploc to act as a pastry bag injecting the filling into the pork. Grill to desired temp and serve.