Chef Ed Dombrowski servers up Shrimp & Grits with Collards and Muscadine Butter Sauce.
Tag Archives: grits
South Carolina Grit Bog | The Sportsman’s Table
Jake Rowles the Executive Chef at “The Parsons Table” in Little River, SC serves up a low country favorite for Bob.
South Carolina Grit Bog
- ½ gallon chicken stock
- 2 green bell peppers
- 2 yellow onions
- 2 # chicken
- 2 #polska kielbasa sliced
- 2 bay leaves
- 1 tbsp thyme
- 1 tsp sage
- 1tsp red pepper flake
- Salt and pepper
Boil 30 min
Add ½ gallon milk
Simmer 10 min
Add 4 cups Palmetto Pride Stone Ground Yellow Grits
2 cups shredded cheddar
*top with local shrimp for Shrimp and grits (optional)
Stuffed Quail & Carolina Grit Cakes | The Sportsman’s Table
Quail & Grit Cakes
John Boulanger – Executive Chef of “Abundance Restaurant” in Myrtle Beach, SC
- 4 deboned whole Manchester quail
- 2 cups fresh spinach
- 1 tbsp minced garlic
- 2 cups chopped cremini mushrooms
- 3/4 lbs unsalted butter
- 1 qt heavy whipping cream
- 3 cup stone ground grits (uncooked)
- 1/4 cup grated pecorino cheese
- 2 tbsp cocoa powder
- 6 cups chicken stock
- 1/4 cup chopped roasted peanuts
- 2 dehydrated guajillo chiles
- 2 tbsp palm sugar
- Sea salt
- Toasted ground black pepper
- Olive oil
- 3 whole eggs
- 1 cup AP flour
- 1 cup bread crumbs
Toast cocoa powder, guajillo chiles and peanuts until aromatic on low heat.
Add 4 cups chicken stock and palm sugar, reduce liquid by 1/2.
Remove from heat and purée in a blender until smooth.
Season with salt and pepper to taste.
Add 2 tbs butter to pan and sauté mushrooms until tender.
Once mushrooms are tender add spinach, garlic and lightly wilt the spinach.
Add 1/2 cup heavy whipping cream then season with salt and pepper to desired taste.
Let mixture simmer on low heat until cream begins to thicken.
Take the pan contents and place into a blender then pulse until nice chunky but smooth consistency.
Once mixture is cool stuff the mixture into the chest cavity of the quail.
Place 1/2 pound butter, 3 cups heavy cream and 2 cups chicken stock into a pot and begin to simmer.
Add the grits into the simmering liquid stirring frequently on low simmer (do not allow the grits to boil).
When the grits begin to bloom and firm up fold in pecorino cheese allowing it to simmer for an additional amount of time while seasoning with salt.
Once desired consistency has been reached for the grits ( a velvety smooth but not mushy still a slight bit firm) remove from heat and chill until firm.
Once cook punch grits into a round cake.
Beat eggs until egg wash is made.
Take the grit cakes and dredge them in ap flour, then egg wash and finish in the breadcrumbs.
Lightly fry the grit cakes until golden brown and warm throughout.
Preheat oven to 350 degrees Fahrenheit
- season quail with salt and pepper
- Place oil in a sauté pan (preferably cast iron) and then add quail breast side down in the pan once pan has been heated over medium high heat
- Once quail begins to crisp and turn golden flip it over and place pan in the oven for 6-8 minutes
- Pull the pan out and the quail is ready to be served
Plate and enjoy.
Shrimp with Grit Cakes | The Sportsman’s Table
Local Carolina Shrimp Over Scallion Polenta Cake Topped With Blackberry Bacon Jam
Shaun Baxter – Chef/Owner of Heirloom Bistro in Myrtle Beach, SC
Yields 4 portions
- 12 LARGE SHRIMP
- BACON BLACKBERRY JAM
- 1 pound bacon
- 1 tablespoon butter
- 1 onion
- ¼ cup brown sugar
- 1 tablespoon apple cider
- ¼ cup honey
- 2 pints of blackberry
- ¼ cup water
- salt and pepper to taste
- SCALLION POLENTA CAKE
- 4 cups of water
- 2 cup polenta
- 1 bundle of scallions
- Dice bacon and sauté until crispy golden brown
- Remove bacon grease and add diced onion and sauté until tender
- Add honey, brown sugar, and blackberries. Cook until thick and gooey
- Add water and cook until dry
- Take ¾ of jam and purée until smooth then move to mixing bowl and add in the remaining ¼ of jam and fold together
- Prepare grits the night before
- Bring 4 cups of water to a boil and add in 2 cups of polenta and stir constantly
- Cook for 20 minutes until polenta is firm
- add in scallions stir, then spread out on sheet tray and cool overnight
- Cut into desired shaped dust with flour and fry in a scorching hot pan with oil
- Peel and devein shrimp
- Throw in pan with hot oil and cook until plump and firm.
Quail Breast | The Sportsman’s Table
Another great recipe from Angela Covington of Manchester Farms Quail. Today she shows Bob how to make a fried quail dish with grits.
Fried Shrimp and Altman Farm & Mill Grits with Stewed Tomatoes | The Sportsman’s Table
Fried Shrimp and Altman Farm & Mill Grits with Stewed Tomatoes
- 3 large tomatoes, diced
- 1 medium onion, diced
- 3-4 cloves of garlic, peeled and minced
- 2 jalapenos, gutted and diced
- 2 Tbs. butter
- 1 tsp. salt & pepper
- 1/3 c. white wine
- 1/4c. water
In a preheated sauce pan, add butter then saute the onions, garlic, jalapenos, and cook down for about 10 minutes. Add tomatoes, wine, and water. Cover and simmer for 30 minutes – stirring occasionally. Remove lid and reduce until thickened.
Altman Farm & Mill Grits should be prepared according to the package.
Use Altman Farm and Mill’s Fish Fry to batter 1lb. of head-off shrimp, peeled and deveined. Fry the shrimp according to the directions on the package.
Blackened Red Snapper Recipe | The Sportsman’s Table
We are in beautiful Murrells Inlet, South Carolina at Wicked Tuna restaurant with Executive Chef Patrick Fowler. Patrick shares his Blackened Red Snapper recipe.
Blacken Catch over cheese grits with a melba sauce.
What ever fish you would like, but a like dusting of flour. A blacken seasoning you can find at the grocery store.
- Hot water
- Heavy Cream
- Cheddar cheese
- Parmesan cheese
- Salt and pepper to taste
- Vegetable stock
Method of Preparation:
- Gather all equipment and ingredients
- Measure ingredients
- Add cream, water, and consommé to large pot
- Bring to a boil
- Add grits and whisk in until smooth
- Stir constantly for 30 minutes (careful not to scorch)
- Add corn and cheese
- Incorporate fully together
- Portion into 1/3rd pans for service
- Wrap, label, and date
- Garlic Powder
- Topped with a melba sauce.
Grilled grouper with lemon garlic cream and a side of roasted rosemary potatoes.
Lemon garlic cream
- 2 Quarts Heavy Cream
- 1/8 Cup Garlic Powder
- 1 ½ Cups Lemon Juice
Method of Preparation:
- Gather all equipment and ingredients
- Add Heavy Cream to pot
- Add garlic powder, lemon juice, and consommé to cream
- Bring to a boil
- Reduce heat
- When cream reduces and thickens, sauce is finished
Pawley’s Island Shrimp and Grits Recipe | The Sportsman’s Table
Bob heads to Frank’s Restaurant in Pawley’s Island, South Carolina (closed). Chef/owner of Southern Comforts Restaurant, Greg Metcalf serves up a Southern staple, Shrimp and Grits with a unique twist.
Blue Crab and Grits Recipe
For the sauce
- 2 cups of your favorite Grits
- ( I used Geechie Boy blue grits from Edisto Island SC)
- 6 tablespoons unsalted butter
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- ¾ cup white wine, Chardonnay
- 1 lemon, juiced
- 2oz diced candied jalapenos
- 1 pound jumbo lump crab meat
- 1 cup grated Parmesan cheese
- kosher salt
- For lemon and garlic topping
- 2 tablespoons unsalted butter
- 1 clove garlic, minced
- 2 tablespoons parsley, chopped
- 2 tablespoons lemon zest, from 1 medium lemon
Cook Grits according to package directions.
In large pan over medium high heat melt butter in olive oil. Add garlic and cook for 30 seconds, stirring constantly, until fragrant. Add white wine, lemon juice and candied jalapenos. Bring to boil and reduce to simmer and cook for 8 minutes. Add lump crab meat and stir to mix well. Add ½ cup of Parmesan and kosher salt; stir. Pour sauce over the grits. Top with Lemon Zest, Garlic, Parsley and some more Parmesan cheese (optional)and serve.
Chef Ed Dombrowski
Lees Farmers Market
Murrells Inlet, SC