Tag Archives: Chef Tom Mullally

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”

International Culinary Institute of Myrtle Beach

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.” 

International Culinary Institute of Myrtle Beach

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.

Parmesan Grouper | The Sportsman’s Table

International Culinary Institute of Myrtle Beach

Grouper Parmesan over Pasta with Vegetables & Tomato Sauce

2 Portions

Procedure:

  • Take 2-6oz portions of Grouper and lightly season both sides. Dredge the top of the Grouper only in Flour, then egg wash, then parmesan cheese and press fish into the cheese
  • Place Oil and/or Butter in a sauté pan over medium-high heat. Sear the parmesan side for about 2 minutes until golden brown, then flip to other side for 2 minutes. Place in a 400-degree oven for 5-8 minutes to finish cooking. Toss your favorite cooked pasta in your favorite tomato sauce. Cook off and season your favorite vegetables in melted butter over medium heat.
  • ​When plating, place the pasta on plate first, then the cooked grouper half on the pasta and half off. Garnish with Cooked Vegetables. Place a line of tomato sauce and parmesan cheese over the grouper and serve.

Seared Duck Breast over Basmati Rice | The Sportsman’s Table

Executive Chef Instructor Tom Mullally shows Bob a seared duck recipe.

International Culinary Institute of Myrtle Beach

Seared Duck Breast over Basmati Rice with Cranberry-Almond Cabernet Sauce, and fresh Vegetables

2 portions

Procedure:

  • Take two duck breasts and lightly season both sides with salt and pepper.
  • Heat a sauté pan with 2 tbsp of oil over medium-high heat and sear Duck Skin side down for about 2 minutes until duck skin is crispy, then flip duck onto other side for 2 minutes.
  • Finish the duck in a 400-degree oven for 7-10 minutes until duck has an internal temperature of 130 degrees for a medium pink breast.
  • ​Take a ½ cup of raw basmati rice and simmer in one cup of chicken stock over medium-low heat for about 25 minutes covered until rice is light and fluffy.
  • Add 1 tbsp of whole butter and season taste with salt and pepper.

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.

Shrimp Appetizer | The Sportsman’s Table

Veteran Sportsman’s Table Chef Tom Mullally serves up his delicious, eye catching (pun intended) Sautéed Shrimp over Field Peas with Grilled Corn off the Cob, Warm Crispy Bacon, And Sweet Corn Sauce.

International Culinary Institute of Myrtle Beach

Sautéed Shrimp over Field Peas with Grilled Corn off the Cob, Warm Crispy Bacon, And Sweet Corn Sauce

Corn Sauce

Shuck Corn, Then cut the Cob into one inch pieces.  Take half of a yellow onion and cut into one inch pieces.  Put corn cob & onions in a medium pot with 4 cups of water and simmer over medium-low heat for 75-90 minutes in order to create a corn stock.  Strain corn stock and add ½ cup of heavy cream.  Reduce until it naturally thickens over medium-low heat and season to taste.

Grilled Corn off the Cob

Shuck 1 ear of corn and blanch in lightly salted water for 20 minutes over medium-low heat.  Then place on a grill to char each side.  Then shuck long strips off the cob.  Reheat in melted whole butter and season to taste.

Warm Crispy Bacon

Place 3 pieces of raw bacon in a 400 degree oven for 10-15 minutes until crispy.

Field Peas

Take one cup of fresh field peas and blanch in lightly salted water for 20-25 minutes until soft.  Strain, cool, and reheat in melted whole butter and season to taste

Shrimp

Take 9-10 pieces of peeled and deveined medium shrimp and sauté in 1 ounce of oil and 1 ounce of whole butter over medium-high heat with 1 TBSP minced shallot or onion, and 1 TSP minced garlic.  Season to taste and cook for 3-4 minutes

Plating

Place warmed field peas on the plate first.  Then garnish with grilled corn and crispy bacon.  How shingle the shrimp on top of peas, corn and bacon.  Now lace the completed dish with corn sauce.

Seared Duck Breast over Yukon Gold Puree | The Sportsman’s Table

International Culinary Institute of Myrtle Beach

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!

International Culinary Institute of Myrtle Beach

Flounder with Collards Recipe | The Sportsman’s Table

On this week’s Sportsman’s Table we are at beautiful Murrells Inlet, South Carolina and Wicked Tuna restaurant. Our guest chef today is chef instructor Tom Mullally with Grand Strand Catering, based in Myrtle Beach. For today’s dish we’re going local all the way, with fresh, local flounder and collards.

International Culinary Institute of Myrtle Beach

Seared Flounder over Red Peas & Collards with Rice Cake, Carrots, and Basil Sauce

*Flounder*

2- 6 oz. Portions of flounder Fillets.  Season with Salt & Pepper. Sear in Oil on Medium – High Heat until Golden Brown on Both Sides.  Finish Cooking in a 400 Degree Oven for Five Minutes if Needed.

*Red Peas* (Or favorite Bean or Lentil)

  • ½ Cup Raw Peas
  • ½ Cup Small diced Peeled Carrots
  • ¼ Cup Small Diced Onions
  • !/4 Small Diced Celery
  • 3-4 Cups of Chicken or Vegetable Stock

*Sweat the Vegetables in 75% Oil and 25% Whole Butter over Medium Heat for 2-3 Minutes.  Add Chicken Stock and Simmer for 45-60 Minutes until Peas are Soft. Once Cooked, Strain Extra Stock if Needed, Season to Taste with Salt & Pepper, and 1-2 Ounces of Whole Butter.

*Rice Cake*

  • 1 Cup of Cooked White Rice
  • ¼ Cup Diced Roasted Red Bell Pepper
  • 3 tbsp Finely Diced Scallions
  • 1-2 oz Grated Parmesan
  • 1 Whole Egg
  • 3-4 tbsp AP Flour or Breadcrumbs, to Bind Rice Cake Together

*Combine All Above Ingredients and Season to Taste with Salt and Pepper.  Form Rice into A Cake about One Inch High and 2 Inches Wide.

*Sear Rice Cake over Medium-High Heat in Oil or Melted Butter Until Golden Brown on Each Side.

*Collard Greens or Kale*

Cook 3-4 Cups worth to your Liking with Bacon, Onions, and Chicken Stock Until Wilted and Not Al Dente, About 45-60 Minutes Cooking Time.

*Basil Sauce*

  • 2 Cups of Fresh Basil Leaves
  • ½ Cup Olive Oil
  • 1-2 Garlic Cloves
  • Salt and Pepper to Taste

*Puree All Ingredients Together & Place in a Small Squire Bottle.

Plating

*Place Rice Cake on Plate, Then Add 1 Spoonful of Collards and One Spoonful of Peas To the Plate.  Place Seared Fish over the Peas & Greens.  Garnish with Your Favorite Vegetables and Squirt Basil Sauce around Flounder.

Bon appetite, Enjoy!