Tag Archives: Chef Tom Mullally

Roasted Turkey Breast | The Sportsman’s Table

Chef Tom Mullally serves up a delicious holiday feast.

Roasted Turkey Breast with Sweet Red Pepper Sauce, Homemade Stuffing, and Cranberry Almond Relish


Chef Tom Mullally | 4 Portions

Turkey Breast

Take a raw cleaned 24 oz. Turkey Breast and Season all sides with Salt & Pepper. Heat Oil in a pan on medium-high heat and sear all sides of the breast until golden brown.

Roast in a 400-degree oven for 15-20 minutes until an internal temperature of 160 degrees is reached.

Bread Stuffing

Take a half loaf of sliced white bread.  Cube and lightly toast in a 400-degree oven for 15-20 minutes.  Small dice on yellow onion, ½ a bunch of small dice celery and sauté in oil until cooked and translucent.  Add 2 tbsp of chopped fresh sage, 1 tbsp chopped Fresh thyme, and one teaspoon of poultry seasoning to the toasted cubed bread with the celery and onion in a large bowl.  Add about 2 cups of chicken stock and mix all together with a glove on and season with salt and pepper to taste.  Place in a casserole dish and bake at 375 degrees for 20-30 minutes.

Cranberry-Almond Relish– 4 Portions

Take a 16 oz bag of fresh cranberries with 2 cups of granulated sugar and simmer on low about 30 minutes until cranberries become soft.  Add a touch more sugar if too acidic.  Now cool the relish.  Once the relish is cooled, add 3 tbsp of toasted almonds and 2 tbsp of diced scallions.  Adding 2 tbsp of chopped pickled ginger is optional.  Season to taste with salt and pepper.

Roasted Sweet Red Pepper Sauce – 4 Portions 

Take 3 whole red bell peppers and roast in a 425-degree oven for about 30-40 minutes until the pepper skin is black on all sides.  You will periodically have to rotate and turn the peppers every 10 minutes.  Once the pepper skin is black, place in a small bowl covered in plastic and let steam at room temperature for 15 minutes.  Now peel skin away, getting rid of the seeds also.

​Now chop the skinless, seedless bell pepper into one-inch pieces.  Take ½ of a yellow onion and small dice it.  Sauté the diced onion over medium heat until translucent.  Add the diced peppers to the diced onions with 1 pint of chicken or vegetable stock and reduce over medium-; low heat for 10-20 minutes until slightly thick. Now puree the sauce and season to taste with salt and pepper.

​Now that all your ingredients are cooked, it’s time to plate the sliced turkey breast, coating with the sweet red pepper sauce.  Add your bread stuffing to the plate, the cranberry relish, and your favorite choice of vegetables.

Seared Duck Breast | The Sportsman’s Table

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.

Roasted Vegetables

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.

Plating

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.

Enjoy Your Meal! Quack, Quack

Pork Tenderloin | The Sportsman’s Table

Bob’s guest chef for this recipe is Doug Mullally and he’s cooking up a delicious pork tenderloin, the Cadillac of pork meat cuts!

Trophy Reds on Lake Pontchartrain – Chevy’s Destination of the Week

Lake PontchartrainBob is in The Bayou State this week fishing with Captain Mike Gallo of Angling Adventures of Louisiana. They’ll be fishing Lake Pontchartrain, a nationally known estuary for large trout and the Redfish capital of the world! Bob is on the hunt for trophy Redfish and trying out a few new techniques to land the big ones, so stay tuned to see how he gets it done. This show is guaranteed to get you pumped to take a Redfishing trip to Louisiana! We’re also cooking up some Certified South Carolina Shrimp & Tuna in the kitchen with Chef Tom Mullally!