Student Chef Dante Passeri at the International Culinary Institute of Myrtle Beach serves up a sesame encrusted fish dish.
Tag Archives: International Culinary Institute of Myrtle Beach
Charcuterie Board | The Sportsman’s Table
It’s a recipe for parties, tailgating, just let your creativity take over for this dish. Today’s chef is Executive Chef Instructor Tom Mullally at the International Culinary Institute of Myrtle Beach & Owner of “Strand Catering”
Charcuterie Items for Charcuterie Board
Ingredients
- Assorted Cheese (3-4 Varieties)
- Assorted Meats: Prosciutto, Salami, Sausage, etc.….
- Assorted Pickled Vegetables
- Candied Nuts: Almonds, Pecans, Walnuts
- Cornichons (Small Pickles)
- Date Puree or Whole Dates, Dried Fruits, Dried Apricots
- Fresh Assorted Berries
- Olives
- Crackers & Sliced Baguette Bread
Let Your Imagination Run wild and Go with It!
Pork Medallions |The Sportsman’s Table
A true southern dish, pork medallions served with collards and sweet potatoes.
Blackened Tile Fish & Shrimp |The Sportsman’s Table
Blackened tile fish & shrimp served over pimento cheese grits.
Crispy Southern Duck | The Sportsman’s Table
Duck breast with collards and mashed sweet potatoes.
Shrimp Scampi | The Sportsman’s Table
Student Chef Kate Perdue prepares Shrimp Scampi with Roasted Sweet Red Peppers and heirloom Grape Tomatoes.
Smoked King Mackerel Dip | The Sportsman’s Table
Parmesan Grouper | The Sportsman’s Table
Grouper Parmesan over Pasta with Vegetables & Tomato Sauce
2 Portions
Procedure:
- Take 2-6oz portions of Grouper and lightly season both sides. Dredge the top of the Grouper only in Flour, then egg wash, then parmesan cheese and press fish into the cheese
- Place Oil and/or Butter in a sauté pan over medium-high heat. Sear the parmesan side for about 2 minutes until golden brown, then flip to other side for 2 minutes. Place in a 400-degree oven for 5-8 minutes to finish cooking. Toss your favorite cooked pasta in your favorite tomato sauce. Cook off and season your favorite vegetables in melted butter over medium heat.
- When plating, place the pasta on plate first, then the cooked grouper half on the pasta and half off. Garnish with Cooked Vegetables. Place a line of tomato sauce and parmesan cheese over the grouper and serve.
Seared Duck Breast | The Sportsman’s Table
Executive Chef Instructor Tom Mullally shows Bob a seared duck recipe.
Seared Duck Breast over Basmati Rice with Cranberry-Almond Cabernet Sauce, and fresh Vegetables
2 portions
Procedure:
- Take two duck breasts and lightly season both sides with salt and pepper.
- Heat a sauté pan with 2 tbsp of oil over medium-high heat and sear Duck Skin side down for about 2 minutes until duck skin is crispy, then flip duck onto other side for 2 minutes.
- Finish the duck in a 400-degree oven for 7-10 minutes until duck has an internal temperature of 130 degrees for a medium pink breast.
- Take a ½ cup of raw basmati rice and simmer in one cup of chicken stock over medium-low heat for about 25 minutes covered until rice is light and fluffy.
- Add 1 tbsp of whole butter and season taste with salt and pepper.