Tag Archives: International Culinary Institute of Myrtle Beach

Shrimp & Grits Canape | The Sportsman’s Table

A new take on shrimp and grits as a appetizer.
Chef Dante Passeri of Passeribilities Catering in Myrtle Beach prepares Shrimp and Grits Canapes. This dish is described as a classical French appetizer with a Southern twist. The preparation involves frying stone-ground grits until golden brown to form the base of the canapes [01:05], searing jumbo shrimp seasoned with Cajun spices [02:41], and then assembling the dish by placing the shrimp on the grit cakes, which are brushed with hot honey [03:42]. The canapes are garnished with bias-cut scallions [04:27].

Passeribilities Catering

International Culinary Institute of Myrtle Beach

Low Country Grouper | The Sportsman’s Table

On this episode Bob showcases a delicious South Carolina-inspired dish prepared by Executive Chef Jef Cornelison, owner/operator of Inlet Prohibition in Murrells Inlet, SC. Viewers are taken through the process of cooking fresh local grouper with a simple cornmeal breading, avocado oil for frying, and a side of Carolina Gold rice “redneck risotto” and succotash. Chef Cornelison shares expert cooking tips and emphasizes the importance of using certified South Carolina ingredients for authentic, flavorful meals.

International Culinary Institute of Myrtle Beach

Inlet Prohibition Company

Corn Grouper with Sea Island Red Pea Succotash, Carolina Gold Rice Middlins and Fresh Herb Puree

Ingredients

  • 1-8oz Fresh Grouper

Sea Island Red Peas

  • 2cups Sea Island Red Peas
  • 4 cups water
  • 1tbsp Salt
  • 1 Smoked Ham hock

Soak peas for one hour. Discard water, add enough water to cover peas. Add smoked ham hock and cook until tender but still firm. Drain and set aside

Sea Island Red Pea Succotash

  • 2 cups of cooked Red peas
  • 2oz of bacon or pork belly
  • 1 medium sweet onion
  • 1 small green bell pepper
  • 2 Tbsp garlic, minced
  • 2-3 sprigs of fresh Thyme
  • 2 bay leaves
  • 8oz IPA
  • 2 cups vegetable stock or water
  • ½ cup fresh corn
  • Salt and Pepper

Sauté bacon or pork belly until crispy.
Add onions, peppers, garlic and sauté until you start to smell the garlic. Add beer and reduce by half. Add cooked peas, corn(if you are using frozen or canned corn, add it at the end), water, thyme and bay leaves. Bring to a boil and reduce to simmer. Simmer for 15 minutes, stirring often.
Taste and adjust salt. It is important to add salt at the very end as the components are salty and if you salt too soon it can end up salty.

Herb Puree

  • 1cup tightly packed herbs (basil, cilantro, green onions, parsley. You can use what you like but bright herbs like basil work best with the earthy peas and seafood)
  • ¼ tsp grated garlic
  • 2 tbsp olive oil

Bring a large pot of water to boil, have a bowl of ice water ready. Add herbs for 30 seconds, transfer to ice water until cold. Drain and save ¼ cup water.
Add herbs, garlic and salt to blender and puree until smooth. Drizzle in olive oil like you were making a dressing

Rice Middlins

  • 1 cup Carolina Gold Rice middlins
  •   Soak for 30 minutes. Rinse until water is clear.
  • Add 2 cups water, bay leaf and 1 tsp salt

Bring to boil, then reduce heat and simmer covered tightly for 10-12 minutes. Remove and let stand for 5 minutes. Add butter, 2tbsp heavy cream and ¼ cup parmesan cheese. It will be consistency of risotto.

Assemble Dish

Season grouper with salt, pepper and dust with cornmeal.

Saute in olive oil or avocado oil (it has a higher smoke point so you can get a good sear) until gold brown, reduce heat to medium and cook for 2-3 minutes. Flip the grouper and cook for 4-5 minutes until flesh flakes easily. Set aside to drain.

Spoon a good portion of the middlin’s(we also call it redneck risotto!) and some succotash on a plate. Top with the grouper and put a tbsp or the herb puree to the side. 

Cornbread is a good side!!

Seared Trigger Fish | The Sportsman’s Table

Executive Chef Ed Dombrowski of Lee’s Farmers Market prepares a mouth-watering seared trigger fish dish with roasted corn and muscadine salsa, topped with a creamy tomato-butter sauce. Learn the secrets behind perfect searing, flavor-packed sauces, and using fresh, certified South Carolina ingredients for a restaurant-quality meal.

Lee's Farmers Market
International Culinary Institute of Myrtle Beach
Lake Murray Country

Grouper & Grits | The Sportsman’s Table

Executive Chef Walter Smith from Walters on the Waterway in Murrells Inlet prepares a mouth-watering grouper dish served over creamy grits. Watch step-by-step instructions on creating a savory sauce with shrimp, onions, and roasted red peppers.

Walters on the Waterway

International Culinary Institute of Myrtle Beach
Lake Murray Country

STONE-GROUND GRITS

Ingredients

  • 1/2 cup yellow stone-ground grits
  • 1 ½ cups half-n-half
  • 1 ½ cups chicken stock
  • 2-4 tablespoons unsalted butter plus more for individual bowls if desired
  • 1 teaspoon salt
  • black pepper

STONE GROUND GRITS INSTRUCTIONS

In a large pot add half-n-half, water, butter, salt, and pepper

Bring to boil over medium heat. (Watch it carefully, it can bubble over quick)

Gradually add grits into the pot, whisking constantly.

Let boil for two minutes, whisking constantly.

Reduce heat, cover, and simmer until grits are creamy in texture being sure to whisk frequently during cooking. Stone-Ground grits are very unique and can vary greatly from brands. Some can take 20-60 minutes to fully cook.

If grits are too thick, stir in more half n half or water. If grits are too thin let them cook uncovered until thickened or remove from heat and allow to thicken.

ROASTED RED PEPPER CREAM SAUCE

  • 1 16oz. jar roasted red peppers 
  • 2 Tbsp butter 
  • 4 cloves garlic 
  • 1 red onion
  • 1/2 cup heavy cream 
  • ½ cup Sauvignon Blanc
  • 3 ounces prosciutto 
  • 1 ½ pounds shrimp – peeled and deveined 

Heat a pan with butter at medium high heat.

Once hot  add 1 diced red onion. Cook until the onions are translucent  but not yet brown, add garlic.

Add wine to the pan.

After 1  minute add the drained roasted red peppers. 

Allow the sauce to come back to a simmer for 2 minutes before adding shrimp. Add shrimp and cook for 2 more minutes before turning the heat down to meduim and adding diced prosciutto.

Let the sauce simmer for 2 minutes. 

Add the heavy cream to the skillet, stir until the sauce returns to a simmer. 

GROUPER PREPARATION

  • 6 ounce portions of Grouper
  • 4 ounces Fresh Parsley diced

EGG WASH

Beat 1 large egg and 1 tablespoon of milk in a small bowl with a fork until well combined.

1 cup House Autry Seafood Breading.  

Toss Grouper in breading. Dip in egg wash and return to breading, coating thoroughly. 

Heat  2 ounces olive oil on medium high heat. Add Grouper and cook approximately 2 minutes each side until browned.

PRESENTATION

Scoop of grits in center of plate. Place grouper on top. Cover with Sauce. Garnish with fresh parsley.

Stuffed Chicken Breast | The Sportsman’s Table

Bob teams up with Executive Chef Tom Mullally to create a delectable baked stuffed chicken breast. Featuring a roasted vegetable and cheddar stuffing, the dish is paired with local potatoes, fresh vegetables, and a rich Cabernet sauce.

International Culinary Institute of Myrtle Beach

Roasted Stuffed Chicken Breast with Cheddar and Vegetable Stuffing

Ingredients:

For the Stuffing:

  • 1 cup cream cheese (softened)
  • 1/2 cup sharp cheddar cheese (shredded)
  • 1/4 cup breadcrumbs
  • 1/2 cup roasted carrots (diced)
  • 1/2 cup roasted broccoli (chopped)
  • 1/4 cup roasted tomatoes (diced)
  • 1/4 cup caramelized onions
  • 1/4 cup roasted asparagus (chopped)
  • Salt and pepper to taste

For the Chicken:

  • 4 boneless, skinless chicken breasts
  • 2 tbsp olive oil (for searing)
  • Salt and pepper to taste
  • 1 tsp garlic powder
  • 1 tsp paprika

For the Cabernet Sauce:

  • 1 cup red wine (Cabernet Sauvignon recommended)
  • 1/2 cup chicken stock
  • 2 tbsp unsalted butter
  • 1 tbsp flour (optional, for thickening)

For the Sides:

  • Yukon Gold potatoes (boiled or roasted)
  • Sweet potatoes (boiled or roasted)
  • Tricolor baby carrots (steamed or roasted)
  • Fresh basil (for garnish)

Instructions:

Step 1: Prepare the Stuffing

  1. Roast the carrots, broccoli, tomatoes, and asparagus until tender.
  2. Combine the roasted vegetables, caramelized onions, cream cheese, cheddar cheese, and breadcrumbs in a bowl. Mix well to form a stuffing. Add salt and pepper to taste.

Step 2: Stuff the Chicken

  1. Butterfly each chicken breast (slice horizontally, but not all the way through, to create a pocket).
  2. Stuff each chicken breast with 2-3 tablespoons of the vegetable and cheese mixture. Secure with toothpicks or kitchen twine if necessary.

Step 3: Season and Sear

  1. Rub the chicken breasts with olive oil, then season with salt, pepper, garlic powder, and paprika.
  2. Heat a skillet over medium-high heat. Sear the chicken breasts on both sides until golden brown (about 2-3 minutes per side).

Step 4: Bake

  1. Preheat the oven to 375°F (190°C).
  2. Transfer the seared chicken breasts to a baking dish and bake for 20-25 minutes or until the internal temperature reaches 165°F (74°C).

Step 5: Prepare the Cabernet Sauce

  1. In a saucepan, simmer the red wine and chicken stock over medium heat until reduced by half.
  2. Whisk in the butter for a glossy finish. (Optional: Add flour for a thicker sauce.)
  3. Season with salt and pepper to taste.

Step 6: Assemble and Serve

  1. Slice the chicken breast into medallions on a bias for presentation.
  2. Plate with Yukon Gold and sweet potatoes, tricolor carrots, and a drizzle of the Cabernet sauce.
  3. Garnish with fresh basil or parsley.

Chef’s Tips:

  • Use odd numbers of medallions for better visual appeal (e.g., 3 or 5 slices).
  • The stuffing can be customized with seasonal vegetables or herbs for added flavor.
  • If you prefer, substitute the Cabernet sauce with a traditional gravy or tomato-based sauce.

Enjoy a flavorful and visually stunning dish inspired by The Sportsman’s Table!

Sea Bass | The Sportsman’s Table

Executive Chef Zachary Soileau of 21 Main in North Myrtle Beach cooks up a delicious sea bass recipe.

https://21mainatnorthbeach.com/

Pan Seared Sea Bass

Instructions

Cauliflower Purée:
Sauté garlic shallot till translucent, add thyme and deglaze with chicken stock, let that reduce then add heavy cream, let that simmer for 20 minutes. Salt pepper to taste . Put in blender till smooth. Fine strain .

Pickled radish and beech mushroom, frizza salad
Thin slice radish, throw them and mushrooms in a hot pan till tender, deglaze with lemon juice. Set aside to cool down!

Wash your frizza and toss with radishes and mushrooms with a little olive oil and salt & pepper.