Tag Archives: Chef Tom Mullally

Roasted Turkey Breast | The Sportsman’s Table

Chef Tom Mullally serves up a delicious holiday feast.

International Culinary Institute of Myrtle Beach

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 Chicken Breast | The Sportsman’s Table

Chef Tom Mullally of the International Culinary Institute of Myrtle Beach shows Bob how he creates a delicious Seared Chicken Breast dish.

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!

Full Transcript

The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture Whether you live in South Carolina or out of state be sure to buy South Carolina grown meats, vegetables and fruits! Make sure your food is South Carolina certified its a matter of taste!

[Bob] Folks welcome to this weeks edition of the Sportsman’s Table. We are here at Deck 383 on the beautiful Waccamaw river right in Murrells inlet and joining me today is my guest chef, is Tom Mullally. He is well I tell you what he is a chef instructor good friend of our shows and he always produces a great recipe! Right here at deck 383 here my friend!

[Chef Tom] Well Bob, how are you sir?

Well welcome back!

Thank you very much!

Okay what do you got for us this week?

Little fresh local Berkshire pork we’re going to go pork tenderloin today the Cadillac of the cut of meats on the pig.

Oh, okay.

And as you know us chefs have a deep respect for the pig.

Oh yeah!

We’re in the south you gotta go a little pig in your diet you know how that runs.

I know.

So no bland food allowed, we’re going to lightly season it with some salt and pepper.

Oh yeah.

Again, this is pork tenderloin, very tasty.

[Bob] Now, you know Tom I have to ask you is this something I know you do straight catering you do catering all around Murrell Beach.

I do, I do.

Is this kind of a staple dish that the folks like?

Yeah it’s extremely popular for sure and again it’s the best cut of the pork..

I got you.

So that, always popular goes well with many different items. You could change your starch up as you know, you could have roasted potatoes, rice, rissoto whatever your cravings happen to be that day. But always fresh and local, that’s how we roll.

There you go, how long will you gonna cook this bit?

We’re gonna sear all sides, it’s probably going to take about two to three minutes to sear all sides and then after that this is a little thicker cut. We are going to finish it off in the oven and then we will be ready to plate it up.

Right

You want to get that nice golden dark brown in there. By searing meat it holds in the juices, it acts as an insulation so that the meat stays nice and tender for us.

[Chef Tom] Okay Bob, it look’s like it’s ready to go. Let’s start plating.

[Bob] MM man, pork tenderloin I tell you. You know, great cut of that, course you, you just know, just how to cut it too.

[Chef Tom] I do, I like going at an angle like this on a slight bias, it makes it a little bit easier to fan it. And me personally I don’t want my pork well done but then again we don’t want to have it mid rare as well. So I kind of like a little pink in my pork, like medium to mid-well. So it’s not dried, and this is some local rice we’re big on rice here in the south and I, I chopped a little fresh basil in there

[Bob] Oh wow!

And now we are going to fan our pork tenderloin.

[Bob] Mmm!

Again you can see just a little pink in there it’s a nice medium that’s definitely the way I like it so it stays nice and moist not too dry. And as you can see Bob the plate is starting to come alive. Got fresh and roasted red and yellow bell peppers, a little broccoli, porchini mushrooms and naturally the vegetable that is a little of a personal preference. You can change things up along the way, whatever tickles your fancy so to speak.

[Bob] Mmm!

It’s really coming alive and again the color of the vegetables I feel just really add to it. They.. eat with the eyes first so you want to have a nice beautiful plate presentation. This is a little red wine sauce, going to go really nice. We’re going to drizzle that right behind the pork. And as you can tell the plate starts to come alive, and that’s our finished product!

And that’s why you’re a chef huh?

That’s it, that’s it.

Tom thanks again for a great menu..

Thank you Bob

I, you know I tell you, its always awesome okay when you’re talking about certified SC grown okay? And folks you want some great items on the menu? Come on down to Waccamaw river right here at Deck 383, they got all the great things cooking right here for you. As well as all of the great certified SC grown produce that you can find all across the south and South Carolina. Well remember, log onto certifiedscgrown.com and see what’s fresh on your menu. And we’ll be right back here again next week with another great recipe on the Sportsman’s table.

[Host] To find out more information on food that’s fresher and tastier go online at certifiedscgrown.com Buy certified South Carolina grown products its a matter of taste!

Seared Snapper Recipe | The Sportsman’s Table

Seared Snapper “Francaise” Over Rice With Farm Fresh Vegetables

Tom Mullally – 2 Portion Yield

Procedure:

Take two – 6-7 ounce snapper fillets and lightly season both sides with salt & pepper. Lightly dredge raw snapper in ap flour, then egg wash, then in hot oil on medium high heat. Add snapper to the oil until you get a nice golden brown on both sides.

Finish snapper fillets in a 400 degree oven for 5-10 minutes until cooked and flaky.

Cook about ¾ Cup of your favorite raw rice until fluffy, about 25 minutes

Cook about 2 cups total of your favorite mixed vegetables. Reheat the vegetables in melted whole butter over medium-low heat. Season to taste.

Lastly, squeeze some fresh lemon over the fish to complete the dish.

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

Bob 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!