Ed Dombrowski of Lee’s Farmers Market in Murrells Inlet SC cooks up Seared Wahoo with Tasso Cream Sauce.
Wahoo in Tasso Ham Cream Sauce
1 teaspoon vegetable oil
1/4 pound tasso, cut into small dice
2 tablespoons minced shallots
1 teaspoon minced garlic
1 1/2 cups heavy cream
2 tablespoons chopped green onions
1 teaspoon hot sauce
1/2 teaspoon fresh lemon juice
1/4 teaspoon salt
2 tablespoons butter
2 Wahoo Filets 6-8oz each
In a large saute pan, heat the oil over medium-high heat. Season Wahoo with salt and pepper. Sear each side for 3 mins then place in oven for 7-9 mins. In a pan, add oil and get it hot over med high heat. Add the tasso and cook, stirring, for 1 minute. Add the shallots and garlic and cook, stirring, for 1 minute. Add the cream and bring to a boil. Lower the heat slightly and simmer until reduced by half, 3 to 4 minutes. Add the green onions, hot sauce, lemon juice, and salt. Add the butter and cook, stirring, until incorporated and thick. Remove from the heat and adjust the seasoning, to taste. Place Wahoo on plate a spoon sauce over fish.
In a medium sized Dutch oven, cook bacon over medium heat until fat is rendered and bacon is crisp. Remove bacon from pot and reserve. Add onion, celery, red bell pepper and carrots and sauté until the onion and celery are tender, about 10 minutes. Add garlic and sauté until fragrant, about 1 minute. Deglaze pot with white wine. Add red pepper flakes, bay leaf, thyme, Pomi tomatoes, chicken stock and potatoes.
Strain oysters with a fine mesh sieve to ensure there are no shell fragments. Add oyster liquor to the soup (about 1/2 cup), but don’t add oysters yet. Simmer soup until potatoes and carrots are tender, about 45 minutes. Add oysters and parsley and simmer until the oysters begin to curl, about 2 to 3 minutes. Add bacon bits and serve immediately.
Shrimp and Avocado Toast with Roasted Corn and Tomato
1 leaf Crusty Italian Bread (sliced)
½ lb. Carolina Shrimp (Peeled and deveined)
1 Large Hass Avocado
¼ cup Red Onion (fine diced)
1 ear Sweet Corn (shucked and boiled for 4 minutes)
1 pint Cherry Tomatoes
1 tbsp. Fresh Cilantro (chopped) *save a little for garnish
1 tbsp. good Olive Oil
1 Whole Lemon (juiced and divided in 2 equal parts)
2 tbsp. White Wine
Salt and Pepper
Turn burner on to medium-high. While pan is heating, toss shrimp in a little olive oil, add salt and pepper and paprika. Toss shrimp in the hot pan and arrange so not touching each other. Cook 1-2 minutes or until they are nicely seared (do not stir until the first side has good color).
Deglace pan with white wine, remove from heat once wine has reduced.
In a bowl, mash the avocado, ½ the lemon juice and a ¼ tsp of salt and pepper together. Set aside in refrigerator.
Char the corn on gas burner or with a torch. Allow to cool and remove kernels from cob into a bowl. Quarter the cherry tomatoes and add to the corn. Add red onion, cilantro, the other half of the lemon juice, tsp. olive oil and salt and pepper (to taste). Chop the cooked shrimp and add to the mix.
Toast your bread slices.
Spread the avocado mixture on your toasts and add the shrimp, tomato, and corn salad on top.
Season shrimp with salt and pepper and set aside. Preheat a sauté pan on medium heat then add oil to cost pan. Add shallots and garlic. Sauté for about 2 minutes. Add tomatoes, olives and chili flakes. Stir and cook for 2 mins. Add shrimp and squeeze lemon, cook until pink. Add spinach and cheese. Stir and cook for 1 minute. Transfer to plates and top with fresh dill.
Today we find out that our chef Ed Dombrowski of Lee’s Farm in Murrells Inlet, South Carolina is a big fan of smoking meats. He’s brought some smoked pork today to make a rib sandwich.
[Announcer] The Sportsman’s Table, 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 to this addition of the Sportsman’s Table, this week folks, joining me is Ed Drombroski, he is with Lee’s Farm, here in Murrells Inlet, South Carolina and we’re filming from Deck 383 Restaurant, just down the road from Lee’s Farm. Ed, it’s always a pleasure, man. What kinda, I tell you what, you never cease to amaze me, man, you got a rack of ribs here… Yep. [Bob] What do we got goin’ on? Well, what we’re gonna do today is, we smoke uh, meats on the weekends at the market, we have a big smoker there, I love doing smoking. I’ve been doing it for 25 years. What we’re gonna do today is, I’m gonna do a boneless rib sandwich. Oh, wow. Okay? And what we’re gonna do is just start that off, let’s get our, I’m gonna make a sauce for it too, I’m gonna make a syrup and bacon and bourbon sauce to put on top of it, the sandwich. Oh, wow, sounds great. But we’re going to take some sliced up bacon, [Bob] Okay. throw that in there… Get that rolling. [Bob] Now you’re using pecan oil or just regular olive oil? [Ed] I’m using pecan oil, high heat and I love the flavor, the nutty flavor of it, obviously use whatever you need, cause some people have those allergies. [Bob] I gotcha. [Ed] Let that get going, we’re also gonna throw in some diced up onions in there, we’re gonna let that reduce down and want that to uh, render all the fats, so that’s going to take a little time. In the meantime, we’re gonna work on our, getting our rib ready and I’m gonna show ya how we’re gonna do that. We’re going to take your rib, look at that beautiful rib, Oh my goodness. all that meat on there, all that marbling in there, very tender already. [Bob] Yeah. [Ed] What you wanna do is you wanna take this silver skin off. Easiest way to do that is to grab yourself a towel, cut yourself the end, grab ahold of it, and tear it off. [Bob] Oh, wow, okay. [Ed] Just like that. [Bob] Wow, look at that. [Ed] Okay? That’s that chewy part that everybody has on the rib, you don’t wanna have that on there. [Bob] Gotcha. [Ed] Okay? So after that we’re gonna do is rub it, any type of barbeque rub… This is stuff we make here at the market here and its got brown sugar, its got some chili powder, its got, I put a little Old Spice in mine, Okay. I like that. A little bit of orange, dried orange peel, it’s a really nice for pork and chicken. All right, so now that you can see how the fat rendered out, and see how crispy that bacon is, Yeah, yeah. And translucent that is, now we’re gonna finish off the sauce. [Bob] Okay. [Ed] K? What we’re gonna do is take a little bit of smoked chipotle chilis, put them in there. [Bob] Right, mmm. [Ed] Okay, I’m gonna put a little bit of balsamic vinegar, give it that acidic flavor. You can use maple syrup, I’m using black walnut syrup that we sell at the market. Oh, at the market. Again, I like that nutty flavor. [Bob] Oh yeah, yeah. Um, some people don’t like it but I love that nutty flavor. Okay, mix that around a little bit, and you can let this cook for ya know, about five minutes or so. [Bob] Okay. What you’re gonna do is, you’re gonna take your favorite whiskey or bourbon, you gotta put that in the sauce. [Bob] There ya go. Okay? So that’s that, put that there. Okay, now from here you’re gonna let her cook for another about ten minutes or so to you know, to render down and reduce a little bit, and that’ll be your finished sauce, on top a your ribs. Put that up there like that. [Bob] Whew! [Ed] Mm, look how nice that looks. [Bob] Oh, my goodness, fresh bread… [Ed] Yep, you do this for a party like this, this long thing. [Bob] Yeah, fresh ribs… [Ed] Absolutely. Now we’re gonna take the sauce… [Bob] I’ll get this out the way for ya. We’re gonna take this sauce, we’re gonna put this on top. All those flavors… [Bob] Oh, my goodness. [Ed] K? Yeah, some people put barbeque sauce on top a the ribs, I’m not a lover of that, I like to do it with, I like to taste meat. [Bob] Mmm-hmm [Ed] I love tasting that meat. So that’s what we’re gonna do there and now I’m gonna finish it off with a little bit of parsley, okay? [Bob] Wow, wow, wow, wow Goodness. All right and now we’re ready to plate it. Whew, wow! Let’s set that right there. That is wonderful. Look at that, that’s beautiful, isn’t it? Yeah. So now what we’re gonna do, is we’re gonna, we make all our salads at the market. Okay. Okay. So we’re gonna get a little potato salad cause you gotta have potato salad at a barbecue, when you havin’ ribs. We’re gonna do a little bit of our macaroni salad. [Bob] Mmm [Ed] Okay. And then were gonna cut this up. [Bob] Mmm-mmm-mmm Oh, my goodness, look at that. Wow. [Ed] Look at that. [Bob] Mmm-mmm-mmm [Ed] Okay. I’mma plate it there. [Bob] Nobodies going away hungry on this Sportsman’s Table. [Ed] No, not at all. Another one, there ya go. [Bob] There ya go. [Ed] And there ya have it, rib sandwich. There ya go. Ed, it’s always a pleasure, Thank you very much. Thank you so much. Absolutely. And folks, as we always like to say “Buy and eat local” certifiedscgrown.com, log on and see what’s fresh on the menu. Not only across the great state of South Carolina but at Deck 383 Restaurant, right here in Murrells Inlet. We’ll be back here again next week, on another great recipe, on The Sportsman’s Table. [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.
Chef Ed Dombrowski of Lee’s Farm has a great dish with fresh local SC grown items. Ed’s cooking up a Summer dish with a chicken breast covered with a chili lime, breading and sautéed in pecan oil. Then he’ll finish it off with a Summer strawberry balsamic salsa.
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. Folks, welcome to this week’s edition of the Sportsman’s Table. Joining me is Chef Ed Dombrowski. He is the managing partner at Lee’s Farm right here in Murrells Inlet. I tell you what, great produce there. When you’re down here at Deck 383 at Murrells Inlet, you gotta stop over there and get some fresh produce and bring it on with you. Man, man it’s always a pleasure brother. Excellent, thanks for having me again. Appreciate it. What kind of food you got for us today? Well, we’re gonna do some local stuff again. Everything we have here on the table we’re doing today is local. This is from Prestige Farm here in the area. Right. We’re gonna do some chicken breast. I’m gonna do a chili lime, bread it, and saute it in here. And then I’m gonna finish it off with, ’cause it’s summertime, and it’s strawberry season here in South Carolina. So I’ma do a strawberry balsamic salsa to go with it. Oh wow. Okay. Well man, let’s get on with this one. This is gon’ be awesome. Okay, so what we’re gonna do is we’re gonna take our great chicken breast here. Okay. [Ed] And we’re gonna throw it in to a little bit of flour batter here. Okay. [Ed] And it’s got some chili lime spice in it. You could buy that in a grocery store, it’s pretty easy it’s just some chili powder and some dried lime. I got ya. [Ed] You gotta do it in the egg wash. [Bob] Egg wash, oh yeah. [Ed] Okay, and then after that, we’re gonna put it in a little Panko. I like the Panko ’cause it’s got, it gives it a little bit of a crunch. Oh yeah, yeah. You know. I like crunch. Oh yeah, nice. Plus, all that stays on there. Yes, all stays on there. Yeah. [Eds] Looks really good. All right, now were gonna lay that into our pan. I added a little pecan oil in here ’cause you know the high heat and it doesn’t burn, has good heat point. [Bob] Okay, so pecan oil’s kind of a secret. Exactly. Ah, wow. [Ed] Anything like that. So we got that rolling. Okay. Okay, in the meantime we’re gonna start making our salsa while that’s cooking, okay? Oh wow, all right. All right, it’s pretty simple. You know, when I do these dishes, they’re very simple dishes. I got some local heirloom tomatoes. These are actually, we grow in the back of the Farmer’s Market. Right. [Ed] Okay, so I quartered them. Then I took some fresh local strawberries that came from… Put those in there. Oh wow. [Ed] Okay, then we’re going to throw a little bit of cilantro. [Bob] Oh you’ve gotta have that. [Ed] Yeah, you got to. Definitely salt and pepper. Oh wow. [Ed] Some of best flavors for tomatoes is pepper, salt, balsamic vinegar. It’s phenomenal for strawberries and tomatoes. Really, no kidding. Yep. We’re gonna put some balsamic vinegar in there. Okay. Okay. Yes, little bit of green onion, okay. Okay. Then we’re gonna finish it off with a little bit of olive oil. Oh wow. Okay. Now what you wanna do is you wanna mix it around, cover it with plastic. Put in your refrigerator for about two hours so all the flavors meld together. That’s what you want. That’s gonna be the key to that salsa. Okay, Ed, our chicken’s all ready to go. That’s right. We’re gonna take it down, put it on the board. And we’re gonna cut it up, we’re gonna slice it. Oh okay. Okay. I like slice in it looks really nice on the table. Presentation always. Yep, all about presentation. Wow, that’s so moist. Yep. [Bob] You know a lot of times folks cook, especially poultry, they cook it too much. Exactly. Man does it taste like sawdust. [Ed] Well, you know, that’s the thing. You know, a lot of people will overcook that. Same thing with seafood. A lot of people do that with seafood, they just overcook it. Yeah. But you gotta have that moisture in it so you wanna cook it to the right temperature every time. Well folks, and if you want a copy of Ed’s recipe just long on to bobredfern.com and go right there. All right, so what we’re gonna do is we’re gonna put that there, fan it out a little bit. Okay. Okay. I’m gonna take a fresh avocado, who can’t, you want an avocado when you’re having salsa, right? [Bob] Oh there you go, gotta have. [Ed] Gotta happen. [Bob] Oh, wow, it don’t get no fresher than that. No. Mmm. [Ed] A little fresh avocado. Take that, put that over here. Oh wow. Okay. Mhmm. [Ed] And now what we’re gonna do is we’re gonna take our salsa, I love this stuff. [Bob] Oh yeah. [Ed] Put it on a plate there. [Bob] Look at that. [Ed] You want a lot extra, you throw some tortilla chips on that plate, finish it off, okay. Gotta have some lime. Oh wow. [Ed] Okay, I like to just hit everything with a little bit of lime. [Bob] Yeah, here, lemme get this outta the way. [Ed] Like that. [Bob] There we go. [Ed] Okay. Now, hit it with a little bit of cilantro. Oh wow, mmm. Okay. And a little bit more green pepper. And guess what else we need. How ’bout let’s put a little bit of rice. Oh yeah. This is some cilantro lime rice to go with it. That makes a great dish right there. [Bob] There you go. Buy and eat local, certifiedscgrown.com log on and see what’s fresh on the menu. From Deck 383 restaurant here at Murrells Inlet, South Carolina. We’ll be right back here again next week on another edition of the Sportsman’s Table. We’ll see you then. [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.
Joining Bob for this recipe is our old friend Chef Ed Drombroski of Lee’s Farmers Market in Murrells Inlet, South Carolina. For all the duck hunters out there, we’re cooking up a pan seared duck breast with a quick, simple sauce and some winter greens. Here in South Carolina, spinach is a winter green. Plus Ed’s got a unique spicy cherry sauce to give it some kick. Yum!
2 medium fresh zucchini (spiraled with a vegetable spiral or a bag of frozen zucchini noodles)
1 lemon (juiced)
1 clove garlic minced
Zest of 1 lemon
1 stick of butter
2 tbl cooking oil
6 oz white wine
1 each small red and yellow bell pepper
6 oz crumbled feta cheese
Salt and pepper
Heat sauté pan on medium heat, add 1/2 stick of butter and the oil. When melted, add garlic and peppers. Sauté for 1 minute. Add the shrimp , sauté shrimp until pink turning them once. Add wine, rest of butter, lemon juice and stir. Add the zucchini noodle and half the feta and toss with all ingredients until noodle dressed with the sauce. When zucchini noodle are hot, transfer to a platter or serving bowl. Sprinkle the remainder of the feta and lemon zest on top. Serve with crusty bread.
[announcer] 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 folks for another Sportsman’s Table edition here. We are in beautiful Murrells Inlet, South Carolina at Wicked Tuna Restaurant and I tell ya what, Ed Dombrowski, he is the owner of Lee’s Farm here at beautiful Murrells Inlet. You’ve seen Ed on the show before. Hey, Drunkin’ Shrimp, you’ve gotta remember. Yeah, that’s right. We love havin’ Ed come back and here, we’re on location at Wicked Tuna. Ed.. Great to see you again Bob. Man, it’s good to see you. Thanks for having me again. Oh you’re welcome. What do you got for us today? Today we’re gonna do a little shrimp dish, Shrimp Scampi, but I’m gonna do a little bit more Mediterranean style. Typically, when you think Shrimp Scampi, it’s more like Italian. Here I’m gonna make it more Mediterranean Greek. We’re gonna add little bit of feta cheese. We’re gonna use zucchini, things like that. Oh wow, okay. Alright, so what we’re gonna do is we’re gonna get some oil and butter in the pan. There you go. Gotta get that sizzle goin’. Ah, butter. Oh, yeah. Gotta put the butter in. And, you know, the great thing too about these farms, you guys, it’s all about local South Carolina. Everything local. Excellent. The butter, everything. Shrimp is local. A lot of the produce that you see here we actually grow right at the market. Exactly So Well we got this goin’ here, I’m gonna throw some shallots. Gotta love those shallots Gotta have shallots. Gotta have shallots. Gotta have the garlic. Okay, I made these more like a sliver opposed to a mince. So they’ll get almost like little chips so they have a little texture to them. [Bob] Well then your breath would be… [Ed] Exactly, yeah exactly. Alright, I’m gonna throw a little bit oregano and thyme in it, which is, again that Mediterranean flavor. [Bob] Gosh, you just smell the flavor. Exactly. Now we’re gonna throw our shrimp in. Okay now, lot of folks will argue how long to cook the shrimp, okay. Very quick. Couple minutes, that’s all we wanna do. Is we wanna get ’em just pink. [Bob] Now from sight, is just where they start to turn red. [Ed] When they turn red, that’s what we wanna do. [Bob] Okay. Now instead of using pasta, ’cause a lot of people use pasta for scampis, I’m using zucchini and I spiraled it. Okay, so everything’s nice and fresh. [Bob] Ahh, okay. [Ed] Okay, so we’ll add that in there. [Bob] Oh, neat. [Ed] Okay. [Bob] Now that’s a first. [Ed] Yup. You know, a lot of people went to whole gluten free and stuff like that. [Bob] Yeah. [Ed] So we do that and again you’ll notice it’s all fresh South Carolina grown. Mix that around a little bit. [Bob] Now how long to you usually cook the zucchini. Again, just like shrimp, real quick. Just ’cause it’s real nice and thin. So it’s still gonna be crunchy. Exactly. Okay. I’m gonna throw a little bit more butter in there. Okay. Okay, now I’m gonna throw a little bit, crumble a little bit of feta cheese in there. Wow. Okay. A little bit of lemon zest. Okay. [Ed] Mix it around. [Bob] You know, that zucchini looks just like noodles. [Ed] It does. Alright. [Bob] And there we go, Scampi. Mm. Now it’s gonna be ready to plate. So what we’re gonna do here… put that up on there, like that and then we’re gonna finish it off with a little… Ahh, a little decoration. Little bit more decoration. Gotta have some color on there. Okay, a little bit of lemon zest. Lemon goes great [Bob] Oh yeah. with this. Little bit more feta. Who doesn’t like cheese. Yeah, there you go. Okay and then finish her off with a little bit of parsley. And there you have, you have a Mediterranean Shrimp Scampi. That is just fabulous. Look at there folks, another great recipe this week from Ed Dombrowski at Lee’s Farm, here at beautiful Murrells Inlet, South Carolina. I tell you what, I’ll let you hold that. I ain’t gonna shake your hand. No definitely not. Okay, now listen. I wanna thank you again for being a guest this week. And folks, 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 yourself. We’ll see you right back here again next week on another great recipe on the Sportsman’s Table. [Announcer] To find out more information on food that’s fresher and tastier go online to certifiedscgrown.com. Buy certified South Carolina grown products. 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
Drunken Shrimp Recipe – Chef Ed Dombrowski serves 4
1-1/4 pounds large shrimp, peeled and deveined
2 tbl coconut oil
1/2 cup local beer
1 med onion diced
2 scallions chopped
4 cloves garlic, minced
1 tbl fresh ginger, minced
3 tbl ketchup
2 tsp cornstarch
2 tsp sugar
2 tsp water
1 tsp red pepper flakes, optional
2 cups of cooked Carolina Rice
salt and pepper to taste
Heat coconut oil in a large skillet over high heat, stir in onion, garlic, and ginger just until fragrant, about 30 seconds. Add the shrimp, salt, and black pepper, and cook and stir until the shrimp is slightly pink, about 2 minutes. Stir in the beer, ketchup, and sugar, and bring the sauce to a boil.
Dissolve the cornstarch in the water, and stir into the boiling sauce. Cook until the sauce returns to a boil and thickens, the shrimp are bright pink on the outside, about 5 minutes. Place rice in bowl and spoon shrimp and sauce on top then Sprinkle with the green onions.