Tag Archives: The Sportsman’s Table

Parmesan Crusted Grouper | The Sportsman’s Table

Chef Brittany Lee of Lee’s Farmers Market cooks up a Parmesan Crusted Grouper dish.

Lee's Farmers Market
International Culinary Institute of Myrtle Beach
Certified South Carolina
Certified South Carolina

Parmesan Crusted Grouper with Tomato Basil Beurre Blanc

Brittany Lee – Lee’s Farmers Market

FOR THE CRUST:

  • 1/2 cup Parmesan • 1/2 cup panko bread crumbs
  • 2 T fresh parsley finely chopped
  • Pinch of salt
    FOR THE FISH:
  • Pinch of Salt, pepper, garlic • 2 T mayonnaise

Procedure:

  1. Preheat oven to 400.
  2. Mix together your Parmesan, panko, parsley, and salt. 3. Season your grouper with salt, pepper, and garlic. Brush mayo across the top of fish
  3. Coat fish in your Parmesan breading 5. Place in preheated oven for 12-15 minutes, or until fish is flaky.
    While the grouper is in the oven, prepare your sauce.

FOR THE BUERRE BLANC:

  • 1/2 cup butter, cubed • 1 shallot, finely chopped
  • 1/2 cup dry white wine • 1/4 cup white wine vinegar
  • Juice of 1 lemon
  • 1/4 cup heavy cream
  • 1 T basil chiffonade
  • 1 T tomato diced

Procedure:

  1. Melt 1 T of the butter in a saucepan
  2. Add shallot and cook 2 minutes, until translucent
  3. Add wine, vinegar, and lemon juice. Bring to a simmer
  4. Reduce temperature and add heavy cream. Allow sauce to slightly thicken, 2-3 minutes
  5. Slowly add in remaining butter and continue to stir until it has been emulsified.
  6. Stir in basil and tomato.
    Serve immediately

Low Country Boil | The Sportsman’s Table

We’re on the beautiful Waccamaw River at Deck 383 with another great recipe. This episode’s guest chef is Carol Penagos. Carol is a sous chef for Strand Catering in Myrtle Beach. Carol is cooking up a crab boil for two! Typically, a crab boil is done for a large quantity of people but in this recipe, she’s “boiled” it down for only two!

LOW COUNTRY BOIL FOR TWO

Ingredients:

  • 1 pound of potatoes
  • 1 pound of Large shrimp
  • 1 pound of mussels
  • ½ pound of little neck clams
  • 1-2 cups of crab boil mix ( we prefer 7 Seas Crab boil mix, or Old Bay )
  • 1 large onion chopped
  • ½ cup of diced celery
  • 2 tbs of minced garlic
  • ¼ cup oil
  • 3 lemons ( 2 of them cut in half, 1 of them slice into 8 wedges)
  • 1 can of beer (we prefer New Souths White Ale)
  • 2 ears of corn cut into 3- 4 pieces
  • 3 quarts of water

Directions

In a large stockpot on med high heat add oil, once oil is hot add the onion, garlic and celery and cook for 5 minutes, stirring occasionally. Add your crab boil mix. Take the 2 halved lemons and squeeze into the pot, toss them into the pot when done. Add 1 can of beer. Let simmer for 10 minutes. You want a nice aromatic broth with plenty of salt and spice. Don’t be afraid to taste test it. Then add 3 quarts of water and bring the mixture to a boil. Add about 1 pound of small potatoes to the boiling water and cook for about 10-15 minutes or until the potatoes are tender about halfway through. Then add the sausage and corn together into the boiling water. Boil for about five minutes. Ensure all contents are covered in liquids during cooking process and stir occasionally. Add the clams and mussels and cook for 8-10 min or until they open. Add shrimp and turn the heat off, cover the pot and let set for 15 minutes. You can serve it the traditional way by draining the contents and then spreading them over newspaper on a table so that you both can get to all the items. Or you can strain the items out into individual portion size bowls.

Drain the water from the pot and dump the entire contents on a table covered with several layers of newspaper. It’s okay to use a platter or large bowl, but low country boil is traditionally served in the middle of the table so everyone can just reach in and help themselves

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.

Shrimp Salad | The Sportsman’s Table

Special guest chef Sean Baxter from the Hot Tomato Restaurant in Myrtle Beach has a great shrimp salad recipe.

Shrimp Panzanella Salad

Serves 4 People

Ingredients:

  • 1 Loaf Diced & Toasted Italian Bread
  • ½ Pint Grape Tomatoes
  • 1 Large Cucumber
  • ½ Red Onion (Sliced)
  • ½ lb Grilled Zucchini (Sliced)
  • ½ lb Grilled Squash (Sliced)
  • 1 Head Romaine Lettuce (Chopped)
  • 16oz Grilled Shrimp (Cleaned)
  • 1/3 Cup Red Wine Vinegar
  • 2/3 Cup Extra Virgin Olive Oil
  • ½ Cup Diced Mozzarella Cheese
  • 5 Large Basil Leaves (Chopped)
  • Salt & Pepper to Taste

Method:

Combine All Ingredients in Large Mixing Bowl. Add oil and vinegar. Mix well. Serve.

Catfish Tacos | The Sportsman’s Table

Jermaine Alston of Deck 383 is showing off a Purr-fect dish, Catfish Tacos!

Blackened Fish Tacos Recipe

Chef Jermaine Alston, Deck 383

Ingredients:

  • 6 oz. catfish (3 pieces)
  • 3 Flour tortillas
  • 2 oz. blackening seasoning
  • 6 oz. Asian slaw ( 2 oz. per taco)
  • 3 oz. Pico de Gallo ( 1 oz. per taco)
  • 3 oz. purple cabbage ( 1 oz. per taco)
  • Cilantro Lime Aioli
  • ¼ cup oil

Asian Slaw Ingredients:                                            

  • Cabbage
  • Red onion
  • Green Onion:
  • Shredded carrots
  • Roasted red peppers
  • Sesame oil
  • Red Wine vinegar
  • Sugar
  • Black sesame seeds
  • Salt and Pepper

Pico Ingredients:

  • Diced tomatoes
  • Red onion
  • Minced garlic
  • Cilantro
  • Green onions
  • Diced jalapeños
  • Lime juice
  • Salt and Pepper

Cilantro Lime Aioli Ingredients:

  • Mayonnaise
  • Lime juice
  • Cilantro
  • Salt and pepper

Directions:  Coat catfish with blackening seasoning.  Heat oil in frying pan.  When oil is hot enough, add blackened catfish to the pan.  Flip catfish and put in oven, on 350 degrees, for about 3-5 minutes.  While catfish is cooking, warm tortillas in the oven for about 2 minutes.  Bring catfish and tortillas out of the oven and plate fish onto tortillas.  Top with slaw, pico, purple cabbage and, finally, the cilantro lime aioli.

SC Wreck Fish Dish | The Sportsman’s Table

Dijon Herb Encrusted Wreck Fish

Serves 2 People

Ingredients:

  • 2 – 8oz Pcs Cleaned Wreck Fish
  • 2 Tbs Dijon Mustard
  • 1 Cup Fresh Herb (Minced Thyme, Sage, Oregano, Parsley)
  • 1 Cup Bread Crumbs
  • 2 Cups Vegetable Risotto
  • ¼ Cup Balsamic Reduction

Method

Coat fish in thin later of mustard. Combine herbs and breadcrumbs. Mix in bowl. Encrust fish. over coated fish. In sauté pan heat 1 Tbs oil. When hot, place fish down until brown. Flip and bake at 400° for 8 min. Remove from oven and serve over risotto. Finish with balsamic glaze drizzle.

Greek Lasagna | The Sportsman’s Table

Bob’s at Chive Blossom Café this week. Joining Bob is guest chef Andreann Geise from My Big Fat Greek Kitchen in Myrtle Beach with a great recipe. She’ll be preparing a Greek dish called Moussaka but substituting the eggplant with certified SC-grown green tomatoes.

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

Blackened Red Snapper Recipe | The Sportsman’s Table

We are in beautiful Murrells Inlet, South Carolina at Wicked Tuna restaurant with Executive Chef Patrick Fowler. Patrick shares his Blackened Red Snapper recipe.

Blacken Catch over cheese grits with a melba sauce.

Fish

What ever fish you would like, but a like dusting of flour. A blacken seasoning you can find at the grocery store.

Cheese Grits

  • Hot water
  • Heavy Cream
  • Cheddar cheese
  • Parmesan cheese
  • Salt and pepper to taste
  • Vegetable stock
  • Corn

Method of Preparation:

  • Gather all equipment and ingredients
  • Measure 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  

Potatoes Seasoning

  • Garlic Powder
  • Rosemary
  • Oregano
  • Salt
  • Pepper
  • 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
  • Reduce heat
  • When cream reduces and thickens, sauce is finished

Taste of Summer Salad with Fresh Tuna | The Sportsman’s Table

This week we’re at the International Culinary Institute in Myrtle Beach. Joining Bob is a former graduate, and owner of The Warehouse restaurant (closed) in Conway SC, Executive Chef Eston McDowell. Eston serves up one of his restaurant’s staples, Taste of Summer Salad. It has cucumber, tomato, and Clemson Blue Cheese along with a spicy red wine pickle brine slaw. Topped with seared fresh tuna caught right off the SC coast.