Category Archives: The Sportsman’s Table

Blue Crab Fried Rice | The Sportsman’s Table

Chef Ed Dombrowski of Lee’s Farmers Market cooks up a blue crab dish with fried rice dish.

Lee's Farmers Market
International Culinary Institute of Myrtle Beach
Certified South Carolina

Blue Crab Fried Rice

Ed Dombrowski

Ingredients

  • 1.5-2 tablespoons oil 
  • 1 tablespoons ginger (minced) 
  • 1 cloves garlic (minced) 
  • 2 cups cooked white rice 
  • 0.13 teaspoon white pepper 
  • 1.5 tablespoons fish sauce 
  • 0.5 tablespoon soy sauce 
  • salt (to taste) 
  • 1 egg (beaten) 
  • 0.5 cup cooked lump crab meat (half of a 16 oz. can/225g) 
  • 1 scallions (chopped) 
  • 0.13 cup cilantro (chopped) 
  • Lime wedges

Procedure:

1. First, prep all of your ingredients, including your aromatics–ginger, garlic, cilantro, and scallion. Prep the beaten eggs as well and set them aside. Only when you have all the ingredients prepared and ready to go should you start cooking. 

2. Heat the cooking oil in a wok over medium-high heat. Add the ginger first, stirring for 30 seconds. Then add the garlic. When the garlic is just cooked (before it starts to turn golden), add the cooked rice to the wok, and turn up the heat to high. Stir fry the rice for 3 minutes or so until it’s thoroughly combined with the ginger/garlic mixture and/or warmed through if you’re using leftover rice. 

3. Now for the flavorings: add the white pepper, fish sauce, soy sauce to the rice. 

4. Using your spatula, spread the rice out into an even layer along the surface of the pan. Pour the beaten egg evenly over the rice. Stir the rice until all of the egg is cooked and incorporated. The egg coats the rice and makes for a most excellent savory experience. Much better than broken up bits/huge chunks of scrambled egg throughout. 

5. Before adding the crab, use your spatula to once more spread the rice evenly in the pan. Add the crab to the rice and stir fry thoroughly. When the crab is warmed through, add the scallion and cilantro and stir-fry briefly until the herbs are just wilted. Serve and finish with a squeeze of lime and your favorite chili oil

Serves 2

Charcuterie Board | The Sportsman’s Table

It’s a recipe for parties, tailgating, just let your creativity take over for this dish. Today’s chef is Executive Chef Instructor Tom Mullally at the International Culinary Institute of Myrtle Beach & Owner of “Strand Catering”

Charcuterie Items for Charcuterie Board

Ingredients

  • Assorted Cheese (3-4 Varieties)
  • Assorted Meats: Prosciutto, Salami, Sausage, etc.….
  • Assorted Pickled Vegetables
  • Candied Nuts: Almonds, Pecans, Walnuts
  • Cornichons (Small Pickles)
  • Date Puree or Whole Dates, Dried Fruits, Dried Apricots
  • Fresh Assorted Berries
  • Olives
  • Crackers & Sliced Baguette Bread

Let Your Imagination Run wild and Go with It!

Seared Local Flounder |The Sportsman’s Table

Cooking a South Carolina favorite, seared flounder with Executive Chef Instructor Tom Mullally at the International Culinary Institute of Myrtle Beach & Owner of “Strand Catering.” 

Seared Flounder

Tom Mullally

Ingredients

  • 8 ounces grouper (2 fillets) or swap another firm white fish (such as halibut) Pinch salt, pepper
  • 1 tablespoon olive oil
  • 2 tablespoons butter

Procedure:

Pat fillets dry. Sprinkle them on both sides with salt and pepper.

Prepare a heavy pan with the olive oil and 1 TB butter. Heat on medium-high until butter is melted but not browned, then turn the heat down to medium.

Place the fillets in the pan and cook about 3-4 minutes. Don’t touch the fillets until they’re ready to flip.

Use a thin metal spatula to test the fish. If you can slide the spatula under the fish without the fish sticking to the pan, it’s ready to flip. If the fillets won’t release, give them another 30 seconds. They’ll release when they’ve finished cooking.

After flipping, divide the remaining 1 TB butter over both fillets.

Cook fish another 3-4 minutes until done. Fish will be golden on both the top and bottom and opaque all the way through when finished cooking.

Serve with desired sides.