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
Toasted ground black pepper
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
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
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.
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.
Salt and pepper to taste
Method of Preparation:
Gather all equipment and 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
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
When cream reduces and thickens, sauce is finished
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. It’s a matter of taste. Welcome, this week, folks, we are in beautiful Murrells Inlet, South Carolina. Wicked Tuna restaurant, right here along the coast, is this wonderful place, and joining me is the executive chef here. This guy and his staff produce some of the finest meals. Well, listen, you just gotta come visit The Wicked Tuna when you’re here down in Murrells Inlet, South Carolina, but my executive chef today, and my guest, is Patrick Fowler here at Wicked Tuna. And what have you got for us today, okay? You guys are all about fish, man. All about fish. I don’t know anybody that does fish better than you guys. We’ve probably, we claim to fame is hook to plate. There you go. We catch it, and literally about four, five hours later, it’s touching the plate, ready to go. Oh, man, Patrick. What have you got for me today? Today, we’re gonna cook some red snapper. This was caught right off the coast. Okay. By one of our boats. And we’ll cook it up, put it over our local grits, and let’s get started. Alright, man. Oh, gotta have oil, he’s gotta have a little, he’s gotta slip and slide through that pan. I am a firm believer if you’re cooking fish, it needs to be in olive oil. There you go. Now you know, and again, I say this all the time, but folks listen, these chefs will tell you, when you’re cooking meat at home, whether it’s chicken, it’s steak, it’s fish, whatever, don’t overcook the meat, okay? A lot of folks, they do that, that’s the first thing. They just cook it to death. Yes. We do a trick, we just lightly coat it in flour. [Bob] Right. [Patrick] And what that does, that keeps all the moisture in, so you get a nice juicy fish when it’s done. [Bob] There you go, okay. [Patrick] So I’m gonna get some, little bit of salt pepper on there. Get that rolling. We’ll go ahead and start plating. These grits are already prepared. Yeah, I’ll get this pan out of the way here. Oh, wow, nice yellow grits. [Patrick] Nice yellow grits. Alright, Patrick, we about ready? Yes, sir, alright. Now we’re gonna season with a little bit of blackening. Oh, yeah. It’ll make it just nice, beautiful, goes really well. [Bob] That is an awesome looking filet. [Patrick] Let me put some butter on top, get that nice and wet. Get that nice and juicy. [Bob] Now, you guys prepare this, this is an entree right off the menu, right? [Patrick] Yes, sir, this is our blackened catch. [Bob] Okay. [Patrick] It’s one of our popular ones. People love it. It’s like a taste of breakfast at dinner. [Bob] There you go. [Patrick] So we’re gonna take it, and then we’re just gonna put that right on top like that. [Bob] Oh, yeah. You know, the eye of the beholder, it’s just great, ’cause you guys take a lot of pain to make sure it looks good. Yes, sir. Not only does it taste good, but it looks good. Now we’re gonna add, this is a marvelous sauce, it’s almost like a raspberry reduction, and this just goes well with any protein that’s blackened. It’s just absolutely delicious. [Bob] Oh wow. [Patrick] And we’ll take this, make a nice pretty little swoop. [Bob] Was there a special class at chef school? There was, there was. And there you go, a blackened catch. I’m always amazed, wow. Right here, executive chef Patrick Fowler from the Wicked Tuna here in Murrells Inlet. Patrick, as always man, it’s a pleasure, okay? Come on down and check out The Wicked Tuna. And remember, buy and eat local. It’s simply a matter of taste. Log on to certifiedscgrown.com and see what’s fresh on the menu for you. We’ll be right back here again next week on another great recipe on The Sportsman’s Table. Man, that looks awesome. [Announcer] 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.
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.
[Announcer] The Sportsman’s Table, brought to you by the South Carolina Department of Agriculture. Remember, buy South Carolina. It’s a matter of taste. Bob Redfern: Welcome in to this week’s Sportsman’s Table recipe. We’re here at Frank’s Restaurant in Pawley’s Island, South Carolina. And my guest is chef/owner of Southern Comforts Restaurant, Greg Metcalf. And I have to tell you, Greg, thank you so much. I am just so amazed at what comes out of Pawley’s Island. And, again, you’ve got another great restaurant to come visit. Greg: Well, I’ll tell you, Bob, I am impressed myself. Our family’s been vacationing down here for about 20 years. And my wife and I just moved down about a year ago and opened up Southern Comforts Restaurant and Bakery right down the street. We’d had a restaurant up in the mountains of North Carolina for several years, pretty much the same concept, but just wholesome food, freshly grown, as local as possibly can be. But I’ll tell you what. We’re the new kids on the block. And there are so many great restaurants in Pawley’s Island. That’s what drew us to open up a restaurant here. Bob Redfern: Oh, wow. Greg: To keep us on the cutting edge of what’s going on. And they certainly do it around here. Bob Redfern: Well, what have we got today? Greg: Today we’re going to do one of our specialties. It’s the shrimp and grits with our pimento cheese grits. We use an Ash County cheese out of North Carolina, and then our fresh, local shrimp that we just went down to the docks, Georgetown Independent Seafoods, I go to, or I go to the East Street Docks right down there to get our shrimp. It’s usually about twice a week or so. Bob Redfern: Oh, great. Greg: We’ve got some assorted peppers over here, some Andouille sausage, which, believe it or not, is a Lowe’s product here. But they make all their own sausages in-house. Bob Redfern: I got you. Greg: So we gave them a recipe and they make ours for us. Bob Redfern: That’s wonderful. Greg: It works out pretty good. Bob Redfern: Yeah. Greg: But we’re going to start off with this. And we don’t want to overcook our shrimp a little bit. So we’re really going to start off with our vegetables. We’re going to heat it up a little bit. We’ve got some butter in here, unsalted butter. We’re going to start off with the peppers a little bit, give it some color. Bob Redfern: Well, you know, shrimp and grits, when people of shrimp and grits, they think of South Carolina. Greg: Well, interesting enough, years ago, probably twenty-something odd years ago, I worked in Charleston. And it was my first experience of really southern cooking. And I had a lady out there that had been cooking all her life. And she was an older lady. And she taught me the shrimp and grits. Bob Redfern: Oh, wow. Greg: And, of course, people do it differently. In New Orleans, they’ve got the tomato broth. This is going to be more of a Cajun cream broth as far as that. Bob Redfern: I got you. How long you gonna cook the vegetables? Greg: We’re gonna cook ’em. We’re gonna keep ’em al dente and keep ’em real colorful. But we want to get ’em going here a little bit for us. It’s probably going to take us just a minute or two to get those going. And then we’ll toss in our Andouille sausage. And we’ll do the shrimp last, actually, ’cause we don’t want them to be overcooked. A lot of folks will overcook the shrimp. And then it’s dried out and it just doesn’t give you that good flavor and texture that you need. Bob Redfern: It’s like eating rubber. I know. Greg: Absolutely. Absolutely. We’ve seen that all over. That’s one of the nice things. You don’t want to ruin a good fresh product like that, either, as well. Bob Redfern: That’s true. Exactly. If folks want to log on, tell ’em your website while you’re flipping, there. Greg: I certainly can. W-W dot Southern Comforts Restaurant and Bakery dot com. Bob Redfern: Oh, wow. There you go. Greg: Like I said, we also run a bakery on part of the restaurant. My wife is the baker. She’s won awards for her carrot cake and her chocolate bourbon pecan pie. Bob Redfern: Oh, my weaknesses. Greg: Which is one of the biggest sellers. Absolutely. Bob Redfern: Oh, my goodness. Greg: Now we’re going to throw a couple big ones in there for some garnish. Bob Redfern: You know, just the mixture of the sausage, just the vegetables, it has a great aroma. Greg: Well, you know, interestingly enough, one of the first times I ever had shrimp and grits, coming from the Midwest, as you probably well know, grits only come with cheese. Bob Redfern: Yes. Greg: Or come with butter or ham. Nobody puts shrimp in their grits. When I was in Charleston 25 years ago, I said, “Shrimp and grits? What are you talking about?” We tried some and absolutely fell in love with it, to be honest with you. Bob Redfern: But this is a different twist. It’s got a lot of color to it. Greg: It is. Bob Redfern: Yeah. Greg: It’s got a lot of culture to it. And of course, you know, they’re using local products they have. And nice vegetables, and sausage and that all worked out well. And the grits, of course. You gotta have your yellow stone-ground grits, which we get out of Duluth Mills in Columbia, South Carolina. Bob Redfern: There you go. Greg: But I think, you know … And then we put our homemade pimento cheese in there, as well. So it has a little bit of a twist as far as the flavor is concerned. Now, we like lots of vegetables and lots of shrimp and lots of sausage in there, because it is a meal. That’s the one thing about shrimp and grits is that if you don’t put a lot of stuff in there, some people walk away a little hungry, more grits than they do the body of what’s going on. Bob Redfern: Well, they’re not going to walk away hungry with this, boy. Greg: Absolutely. Well, now we’re going to put a little bit of our chef’s salt in. We use a lot of the chef’s salt in the restaurant to season our steaks, burgers, seafood, the whole nine yards. It’s got ingredients of five different items, and we don’t tell anybody what it is. We’d have to kill you if we did. Just kidding. Bob Redfern: I got you. Greg: So it is secret. And then of course, our Cajun spice here a little bit. We also make that in-house, too. Everything we do is made in the restaurant. We don’t have a freezer. So we can’t buy anything in and just store it. Basically, what we buy in, we buy in by the day or a couple of days, and keep it as fresh as we possibly can. And then we make all our collard greens, the macaroni and cheese, the meatloaf and all those types of things every single day. Bob Redfern: And that’s truly, uniquely, South Carolina. Greg: It truly is. It truly is. There’s a lot of places that … Especially this day and age, it’s easy to get hooked on the pre-boxed stuff and so on. But the one nice thing about a lot of the restaurants here in Pawley’s Island that I’ve visited is that you can tell they do everything fresh. Bob Redfern: I get you. Greg: And especially with the qualified chefs that they have down here- Bob Redfern: I’ll tell you what, I’ll help. Greg: We’re going to take a second here and just heat up these grits real quick. Bob Redfern: Okay. Greg: Okay. Bob Redfern: All right, Greg. Greg: Well, we’re going to finish off with a little heavy cream. Bob Redfern: Oh, wow. Greg: That’s going to make it. Then reduce that down a little bit. Make it a little thicker for us, give us the good flavor. Bob Redfern: You know, it’s just amazing the compilation of all of those ingredients. Greg: Well, it’s a wonderful, colorful dish, too. Bob Redfern: that it comes down to that. Yeah, it is. Greg: is what I like about it. And it’s got everything you need in it. You got your meats and your vegetables and, of course, your fresh, local shrimp. Bob Redfern: And, of course, our Adluh grits. Greg: Absolutely. Bob Redfern: This is truly a certified SC- Greg: Yeah, I’ve really. Bob Redfern: Grown and bred- Greg: Grits are a phenomenal product to work with. We do grit cakes and jalapeno grit cakes and all kinds of good stuff. Bob Redfern: Oh, that’s awesome. Greg: We’re going to go ahead and just come on off here. Bob Redfern: Folks, if you want a copy of Greg’s recipe, just log on to BobRedfern.com. Click on The Sportsman’s Table and right there it’ll be. Greg: All righty. And there we have it. As we call this nice little cream sauce in the south, we’re going to put some gravy on there. Bob Redfern: A little touch. Greg: That’s right. Bob Redfern: That’s great. Greg: Make it the way that we’d like it. I’m gonna wipe the plate just a little bit. Bob Redfern: Presentation, yeah. Greg: Yeah. We’re going to take these big ones here and put ’em right on top so people know. Bob Redfern: That there’s actually shrimp in them there grits. Greg: Got some great shrimp. Bob Redfern: There you go. Greg: Yeah. I think they’ll find out as soon as they bite into it. Bob Redfern: Yeah. Greg: Of course, a little fresh parsley always never hurts. There we go. And there you have it, our local, low country southern shrimp and grits from Southern Comforts Restaurant and Bakery. Bob Redfern: Great. Thank you so much. I love it, man. Thank you for being a guest. Greg: Thank you, Bob. I appreciate it. It’s been a pleasure. Bob Redfern: I appreciate it. And folks, listen. If you’d like more great recipes, just like you saw today, log on to certifiedscgrown.com and it’s a matter of taste. We’ll be right back here again next week on another great recipe on The Sportsman’s Table. Speaker 1: If you would like more information on South Carolina grown products, visit them online at certifiedscgrown.com. Remember, buy South Carolina. It’s a matter of taste.
( 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
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