Chef Ed Dombrowski servers up Shrimp & Grits with Collards and Muscadine Butter Sauce.
Tag Archives: Collard Greens
Jazz on Dargan Collard Green Egg Rolls | The Sportsman’s Table
Chef Vondell Brockington of Jazz on Dargan instructs Bob on the proper way to make his Collard Green Egg Rolls.
Collard Green Egg Rolls
Total: 1h 26m
Yield: 2 Full Size Egg Rolls
- 2 cans-greens collard
- 1 can-Black Eyed peas
- Egg roll wraps
- Seasoning salt
- 8 oz Cream cheese
- Egg wash
- 1 Large Egg
- 1/2 cup water
Mix large egg and 1/2 cup of water together in small bowl and sit aside for later.
Pour collard greens and black-eyed peas along with salt, pepper, and seasoning salt to taste and bring to a boil.
After boiling cut off and drain.
Add cream cheese to the collard green mixture.
Mix until well incorporated and place in refrigerator to cool for an hour.
Take a egg roll wrap and coat the edges with the egg wash.
Take 1/3 of collard green mixture after it has been refrigerated and place it into the middle of the egg roll wrap.
Fold the bottom corner of the egg roll wrap up midway. Then fold both side corners inward and roll tightly or until the other corner has been rolled under.
Deep Fry at 350 degrees for 4 min or until golden brown.
Serve with Korean BBQ dipping sauce.
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.
Seared Flounder over Red Peas & Collards with Rice Cake, Carrots, and Basil Sauce
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.
- 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.
- 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.
*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!
Bacon Wrapped Duck Breast Recipe
Bacon Wrapped Duck Breast w/ Jack Daniels Cherry Sauce served w/ Kickin’ Collard Greens and Wild Rice
Ingredients for Duck
1. Wild Duck Breast
2. 1 tbl. of Sea Salt
3. 1 tbl. of Roasted Garlic Pepper
4. 2 Slices of Bacon
Season the duck with the sea salt and roasted garlic pepper on both sides. Sear in sauté pan on both sides evenly to lock in the juices. Wrap bacon strips around duck and put into oven for about 5 to 7 minutes on 350.
Ingredients for Collard Greens
1. 1 tablespoon olive oil
2. 3 slices bacon
3. 1 large onion, chopped
4. 2 cloves garlic, minced
5. 1 teaspoon salt
6. 1 teaspoon pepper
7. 3 cups chicken broth
8. 1 pinch red pepper flakes
9. 1 pound fresh collard greens, cut into 2-inch pieces
Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.
Ingredients for Jack Daniels Cherry Sauce
1. Pint of Jack Daniels
2. 1 cup of Sugar
3. ½ cup of fresh or dried cherries
Heat up Jack Daniels and reduce to about ¼ left in pan. Add cherries and sugar next until it gets to desired thickness. Add more sugar if not sweet enough.