Welcome to the Sportsman’s Table. This week we are at beautiful Murrells Inlet, South Carolina. Wicked Tuna restaurant, right here along the coast. It’s a beautiful, beautiful place to come, and my guest chef today is chef instructor Tom Mullally with grand Strand Catering, right here in Myrtle Beach. Tom.
Bob, always a pleasure.
Well it’s a pleasure to have you as well. You know, Strand Catering is just a great thing you do,
15 years.
But I think you provide so much great food for everybody. What do you got for us this week? We’re goin’ local all the way, Bob, how we always do. We’re at Wicked Tuna, so we’ve got the ocean there in front of us. We need to do some fresh, local flounder.
Oh wow.
Quick sear.
Okay. You know, Tom–
No bland food allowed?
Folks all over the country watch our show and they love these recipes you guys do, and we love certified SC-grown produce and local stuff but, if they’re not along the east coast, can they substitute this fish?
Oh definitely. Definitely. Any personal preference. Grouper, red snapper. Up north, haddock, cod. Whatever your personal preference may be. That’s what I love about food, Bob. It’s just endless.
You bet.
Dependin’ on where you’re at, dependin’ on product availability, you can put somethin’ together. So as our fresh, local flounder’s searing, I’m gonna start our plate.
Okay.
Local greens here. This is actually local kale from one of our farmers. Us chefs have a deep respect for farmers and fisherman. Where would we be without ’em?
[Bob] There ya go.
[Tom] A little red island peas here. A little carrot, celery and onion in there. In order to be a chef, you have to be a chemist. You have to coincide those flavors together. That’s what we do. This is local South Carolina rice. That’s a rice cake.
Okay.
Alright, our flounder’s searing nicely. Nice little golden brown action on there.
[Bob] And you know, one of the things that you guys like to stress out is don’t overcook the fish.
[Tom] Correct. There’s nothin’ worse than dried piece of fish.
[Bob] That’s true.
[Tom] Nothin’ worse than that. Let’s give it a minute and we’ll be able to put it on our plate real soon. We’re gonna garnish it up. A little carrot here. Feed the eyes first, Bob. We’re gonna get a little color goin’.
[Bob] Okay.
[Tom] We’re gonna top it off with some fresh pickled, local peppers and shallots and we’re gonna drizzle a little basil sauce and our dish will be complete.
Listen, here the sun’s shinin’, the ocean is right there, we’re at Wicked Tuna, I mean listen.
Doesn’t get much better. Do you love your job or what?
I do man.
I love mine.
I know.
Gotta love what you’re doin’. Alright Bob, let’s finish our dish.
[Bob] Oh wow.
[Tom] Fresh, local flounder over our fresh, local greens, red island peas, rice cake, and we’re gonna hit it with a little basil oil right here.
Oh wow. You guys have always got a…
We like squirt bottles
That’s right, it’s always a finish.
That’s it.
There you go. Wow. Mm.
[Tom] Looks good enough to eat.
[Bob] Yes sir, it does.
[Tom] Top it off with a little fresh-squeezed lemon, and then after that we’re gonna hit it with some fresh, local pickled peppers and little shallots. Boom, our dish is complete.
[Bob] Man, does that not make the meal? Make the day? Tom, always a pleasure having you on here. Folks, remember. Buy and eat local. It’s a matter of taste. Log on to certifiedscgrown.com and see for yourself what’s fresh on the menu. We’ll see you right back here gain next week on another recipe on the Sportsman’s Table.
[Narrator] To find out more information on food that’s fresher and tastier, go online at certifiedscgrown.com. Buy certified South Carolina-grown products. It’s a matter of taste.