Tag Archives: recipe

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.

Amberjack Filet with Asparagus | The Sportsman’s Table

ICI Graduate Spencer Williams of the Hook & Barrel Restaurant in Myrtle Beach SC cooks up a special Amberjack and Asparagus recipe. https://hookandbarrelrestaurant.com/

Hook & Barrel Restaurant, Myrtle Beach SC

International Culinary Institute of Myrtle Beach
Certified South Carolina
Certified South Carolina

Stuffed Venison Tenderloin | The Sportsman’s Table

Chef Scott Dwyer from “Between the Antlers” restaurant in Georgetown SC serves up a scrumptious stuffed venison tenderloin dish.

Between the Antlers Restaurant – Georgetown, SC

Stuffed Venison Tenderloin

Venison whole loin

  • Goat cheese
  • Spinach
  • Dried cranberries
  • Dijon mustard
  • 4 slices prosciutto pork
  • S&P


Venison Roulade

Ingredients:

  • 1 whole venison loin
  • 1 Tbsp Dijon mustard
  • 3 oz goat cheese
  • 2 oz dried cranberries
  • 4 slices prosciutto
  • 1 Cup baby spinach
  • S&P to taste.

Execution:

  • Feather cut whole loin
  • Layer cheese, berries and spinach on the cut of meat.
  • Roll into a roulade.
  • Rub outside with Dijon, salt and pepper.
  • Wrap in prosciutto
  • Bake at 400 until internal temperature reaches 130 degrees.