Tag Archives: Lee’s Farmers Market

Wahoo in Tasso Ham Cream Sauce | The Sportsman’s Table

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

Ed Dombrowski

Serves two

Ingredients

  • 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

Procedure:

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. 

Manhattan Oyster Chowder | The Sportsman’s Table

Ed Dombrowski of Lee’s Farmers Market in Murrells Inlet SC shows Bob how he makes his Manhattan style Oyster Chowder.

Lee’s Farmers Market

Manhattan Oyster Chowder

Serves 4

Ingredients

  • 2 dozen oysters, shucked with liquor reserved
  • 2 slices bacon, diced
  • 1 medium onion, diced
  • 1 stalk celery, diced
  • 1/2 red bell pepper, diced
  • 2 carrots, peeled and sliced
  • 2 cloves garlic, minced
  • 1/2 cup white wine
  • Dash red pepper flakes
  • 1 bay leaf
  • 1 teaspoon fresh thyme
  • 114.1 ounce can Pomi chopped tomatoes
  • 1 cup chicken stock
  • 2 Yukon gold potatoes, peeled and diced
  • 2 tablespoons fresh parsley

Procedure:

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 & Avocado Toast | The Sportsman’s Table

Kenny Robertson of Lee’s Farmers Market in Murrells Inlet SC has a great Certified SC Shrimp recipe using Avocados.

Lee’s Farmers Market
Certified SC Grown

Shrimp and Avocado Toast with Roasted Corn and Tomato 

Ingredients

  • 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
  • Paprika

Procedure:

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.

Garnish with cilantro. Enjoy!

Shrimp of the Gods | The Sportsman’s Table

Chef Ed Dombrowski of Lee’s Farm in Murrells Inlet, South Carolina has a Greek Mediterranean dish he calls “Shrimp of the Gods!” Will Bob think it’s heavenly?

Lee’s Farmers Market
Certified SC Grown

Mediterranean Shrimp aka Shrimp of the Gods

Serves 2

Ingredients

  • 1lb shrimp
  • 1 Tomato diced
  • 1 shallot diced
  • 3 cloves garlic minced 
  • 1 cup fresh spinach chopped
  • 1/2 cup greek olives
  • 1/2 cup feta cheese
  • 1/2 lemon
  • Olive oil
  •  3 tbl Butter
  • Fresh dill chopped
  • 1/4 tsp chili flakes
  • Salt and pepper to taste

Procedure:

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. 

Serve with crusty bread

Pork Rib Sandwich | The Sportsman’s Table

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.

Chicken with Strawberry Salsa

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.

Seared Duck Breast with Cherry Sauce | The Sportsman”s Table

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!

Lee’s Farmers Market

Certified SC Grown

Mediterranean Shrimp Scampi over Zucchini Noodles | The Sportsman’s Table

Bob is in Murrells Inlet SC at the Wicked Tuna restaurant with Ed Drombroski of Lee’s Farmers Market. Ed serves up an exciting dish, Mediterranean Shrimp Scampi over Zucchini Noodles.

Mediterranean Shrimp Scampi over Zucchini Noodles

Serves 2

  • 1 lb fresh shrimp peeled and deveined
  • 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.