Tag Archives: recipe

Seared Trigger Fish | The Sportsman’s Table

Executive Chef Ed Dombrowski of Lee’s Farmers Market prepares a mouth-watering seared trigger fish dish with roasted corn and muscadine salsa, topped with a creamy tomato-butter sauce. Learn the secrets behind perfect searing, flavor-packed sauces, and using fresh, certified South Carolina ingredients for a restaurant-quality meal.

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

Grouper & Grits | The Sportsman’s Table

Executive Chef Walter Smith from Walters on the Waterway in Murrells Inlet prepares a mouth-watering grouper dish served over creamy grits. Watch step-by-step instructions on creating a savory sauce with shrimp, onions, and roasted red peppers.

Walters on the Waterway

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

STONE-GROUND GRITS

Ingredients

  • 1/2 cup yellow stone-ground grits
  • 1 ½ cups half-n-half
  • 1 ½ cups chicken stock
  • 2-4 tablespoons unsalted butter plus more for individual bowls if desired
  • 1 teaspoon salt
  • black pepper

STONE GROUND GRITS INSTRUCTIONS

In a large pot add half-n-half, water, butter, salt, and pepper

Bring to boil over medium heat. (Watch it carefully, it can bubble over quick)

Gradually add grits into the pot, whisking constantly.

Let boil for two minutes, whisking constantly.

Reduce heat, cover, and simmer until grits are creamy in texture being sure to whisk frequently during cooking. Stone-Ground grits are very unique and can vary greatly from brands. Some can take 20-60 minutes to fully cook.

If grits are too thick, stir in more half n half or water. If grits are too thin let them cook uncovered until thickened or remove from heat and allow to thicken.

ROASTED RED PEPPER CREAM SAUCE

  • 1 16oz. jar roasted red peppers 
  • 2 Tbsp butter 
  • 4 cloves garlic 
  • 1 red onion
  • 1/2 cup heavy cream 
  • ½ cup Sauvignon Blanc
  • 3 ounces prosciutto 
  • 1 ½ pounds shrimp – peeled and deveined 

Heat a pan with butter at medium high heat.

Once hot  add 1 diced red onion. Cook until the onions are translucent  but not yet brown, add garlic.

Add wine to the pan.

After 1  minute add the drained roasted red peppers. 

Allow the sauce to come back to a simmer for 2 minutes before adding shrimp. Add shrimp and cook for 2 more minutes before turning the heat down to meduim and adding diced prosciutto.

Let the sauce simmer for 2 minutes. 

Add the heavy cream to the skillet, stir until the sauce returns to a simmer. 

GROUPER PREPARATION

  • 6 ounce portions of Grouper
  • 4 ounces Fresh Parsley diced

EGG WASH

Beat 1 large egg and 1 tablespoon of milk in a small bowl with a fork until well combined.

1 cup House Autry Seafood Breading.  

Toss Grouper in breading. Dip in egg wash and return to breading, coating thoroughly. 

Heat  2 ounces olive oil on medium high heat. Add Grouper and cook approximately 2 minutes each side until browned.

PRESENTATION

Scoop of grits in center of plate. Place grouper on top. Cover with Sauce. Garnish with fresh parsley.

Snapper & Shrimp | The Sportsman’s Table

Executive Chef Roy Green from Pawleys Tap House and Grill, showcases a delicious recipe using locally sourced snapper and South Carolina shrimp. Chef Green prepares a beautifully plated dish with Cajun cream sauce, offering viewers culinary inspiration while emphasizing the importance of supporting local South Carolina farmers and certified products.

Pawleys Tap House & Grill

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

Stuffed Chicken Breast | The Sportsman’s Table

Bob teams up with Executive Chef Tom Mullally to create a delectable baked stuffed chicken breast. Featuring a roasted vegetable and cheddar stuffing, the dish is paired with local potatoes, fresh vegetables, and a rich Cabernet sauce.

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

Roasted Stuffed Chicken Breast with Cheddar and Vegetable Stuffing

Ingredients:

For the Stuffing:

  • 1 cup cream cheese (softened)
  • 1/2 cup sharp cheddar cheese (shredded)
  • 1/4 cup breadcrumbs
  • 1/2 cup roasted carrots (diced)
  • 1/2 cup roasted broccoli (chopped)
  • 1/4 cup roasted tomatoes (diced)
  • 1/4 cup caramelized onions
  • 1/4 cup roasted asparagus (chopped)
  • Salt and pepper to taste

For the Chicken:

  • 4 boneless, skinless chicken breasts
  • 2 tbsp olive oil (for searing)
  • Salt and pepper to taste
  • 1 tsp garlic powder
  • 1 tsp paprika

For the Cabernet Sauce:

  • 1 cup red wine (Cabernet Sauvignon recommended)
  • 1/2 cup chicken stock
  • 2 tbsp unsalted butter
  • 1 tbsp flour (optional, for thickening)

For the Sides:

  • Yukon Gold potatoes (boiled or roasted)
  • Sweet potatoes (boiled or roasted)
  • Tricolor baby carrots (steamed or roasted)
  • Fresh basil (for garnish)

Instructions:

Step 1: Prepare the Stuffing

  1. Roast the carrots, broccoli, tomatoes, and asparagus until tender.
  2. Combine the roasted vegetables, caramelized onions, cream cheese, cheddar cheese, and breadcrumbs in a bowl. Mix well to form a stuffing. Add salt and pepper to taste.

Step 2: Stuff the Chicken

  1. Butterfly each chicken breast (slice horizontally, but not all the way through, to create a pocket).
  2. Stuff each chicken breast with 2-3 tablespoons of the vegetable and cheese mixture. Secure with toothpicks or kitchen twine if necessary.

Step 3: Season and Sear

  1. Rub the chicken breasts with olive oil, then season with salt, pepper, garlic powder, and paprika.
  2. Heat a skillet over medium-high heat. Sear the chicken breasts on both sides until golden brown (about 2-3 minutes per side).

Step 4: Bake

  1. Preheat the oven to 375°F (190°C).
  2. Transfer the seared chicken breasts to a baking dish and bake for 20-25 minutes or until the internal temperature reaches 165°F (74°C).

Step 5: Prepare the Cabernet Sauce

  1. In a saucepan, simmer the red wine and chicken stock over medium heat until reduced by half.
  2. Whisk in the butter for a glossy finish. (Optional: Add flour for a thicker sauce.)
  3. Season with salt and pepper to taste.

Step 6: Assemble and Serve

  1. Slice the chicken breast into medallions on a bias for presentation.
  2. Plate with Yukon Gold and sweet potatoes, tricolor carrots, and a drizzle of the Cabernet sauce.
  3. Garnish with fresh basil or parsley.

Chef’s Tips:

  • Use odd numbers of medallions for better visual appeal (e.g., 3 or 5 slices).
  • The stuffing can be customized with seasonal vegetables or herbs for added flavor.
  • If you prefer, substitute the Cabernet sauce with a traditional gravy or tomato-based sauce.

Enjoy a flavorful and visually stunning dish inspired by The Sportsman’s Table!

Seared Wahoo | The Sportsman’s Table

Chef Tom Mullally showcases a mouthwatering recipe featuring seared local Wahoo, Carolina rice, and vibrant local vegetables. Topped with a unique roasted sweet red pepper cashew sauce, this beautifully plated dish celebrates fresh, regional ingredients.

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

Shrimp Cakes | The Sportsman’s Table

Chef Tom Mullally, owner of Strand Catering, introduces his innovative recipe for shrimp cakes—a unique twist on the classic crab cake. Made with local shrimp, lightly processed for texture, and breaded for a perfect crunch, the shrimp cakes are paired with Carolina rice, fresh local vegetables, and a Green Goddess dressing bursting with herbs and citrus.

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

Shrimp Cakes

Yields: 4 servings Prep time: 20 minutes Cook time: 10 minutes

Ingredients:

  • 1 pound fresh, local shrimp, peeled and deveined
  • 1/4 cup mayonnaise
  • 1/4 cup bread crumbs
  • 1 egg white
  • 1/4 cup finely chopped shallots
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • Salt and pepper to taste
  • Vegetable oil for frying

Instructions:

  1. Prepare the shrimp: Roughly chop the shrimp in a food processor.
  2. Combine ingredients: In a large bowl, combine the chopped shrimp, mayonnaise, bread crumbs, egg white, shallots, garlic, lemon juice, salt, and pepper. Mix well until all ingredients are evenly distributed.
  3. Form patties: Shape the mixture into four equal-sized patties.
  4. Cook the shrimp cakes: Heat a large skillet over medium heat with about 1/4 inch of vegetable oil. Carefully place the shrimp cakes in the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through.
  5. Serve: Remove the shrimp cakes from the skillet and drain on paper towels. Serve immediately with your favorite sides, such as Carolina rice, fresh vegetables, and Green Goddess dressing.

Tips:

  • For extra flavor, add a pinch of cayenne pepper or a dash of hot sauce to the shrimp cake mixture.
  • To make these shrimp cakes ahead of time, form the patties and refrigerate them for up to 24 hours.
  • Serve these shrimp cakes with a side of your favorite dipping sauce, such as cocktail sauce or tartar sauce.

Enjoy!

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