SC Chef Ambassador Darren Smith, owner of Rivertown Bistro & Bonfire in Conway, SC demonstrates a delicious duck breast recipe.
Duck Breast
Tag Archives: recipe
Fried Mac And Cheese Balls | The Sportsman’s Table
Chef Meredith McCarthy owner of the Gnosh Pit Food Truck shows Bob how she makes her decadent Fried Mac and Cheese Balls.
Meredith
Fried Mac and Cheese Balls with Gorgonzola bacon sauce
Ingredients
- 1/2 pound elbow macaroni
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/4 tsp paprika
- 1/4 pound bacon, cooked and crumbled
For Frying: 2 cups all-purpose flour, 4 eggs (beaten), 4 cups panko breadcrumbs, and oil for deep frying
Instructions
1 Prepare Mac and Cheese: Cook macaroni, drain, and set aside. Melt butter, whisk in flour, cook, then whisk in milk until smooth and thickened. Stir in cheeses until melted. Add paprika . Combine macaroni and the cheese sauce.
2 Chill mixture in fridge
3 Form and Coat: Scoop chilled mac and cheese into balls. Coat each in flour, then egg, and finally panko breadcrumbs. Double coat for extra crispiness.
4 Fry: Heat oil to 350°F (175°C) and fry balls in batches until golden brown. Drain on paper towels.
Gorgonzola Bacon Sauce
Ingredients
- 1 tbsp butter
- 1 small shallot, minced
- 1 cup heavy cream
- 4 oz gorgonzola cheese, crumbled
- Salt and black pepper to taste
- 2 tbsp cooked, crumbled bacon
- 1 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
1 Make Sauce: Melt butter and sauté shallot until softened. Add bacon. Add heavy cream and simmer. Stir in crumbled gorgonzola cheese until melted and the sauce is smooth.
2 Finish and Serve: put sauce on bottom and top of Mac balls. Add parsley, more Gorgonzola and bacon.
Banana Pudding Cheesecake | The Sportsman’s Table
ICI Pastry Arts Student Lacie Rogers demonstrates a delicious dessert recipe for Banana Pudding Cheesecake.
Banana Pudding Cheesecake
Ingredients
- 3 lbs room temp cream cheese
- 1.5 cups sugar
- 2 oz banana liquor
- 6oz chopped bananas
- 1 oz sugar in the raw
- 1oz vanilla
- 3 eggs
For crust
- 3oz of melted butter
- 8oz crushed vanilla wafers
- Blend these two items together until wet sand like
- Press into cake pan and par bake 5 minutes at @350
Assembly
Cream cream cheese and sugar together until no lumps form.
Add vanilla liquor and bananas mix 5 minutes.
Add 3 eggs one at a time until fully incorporated.
Bake for 2 hours at 250°.
Let rest on the rack until cool then place in fridge.
Garnish
Cut 1 banana into thin slices then top with sugar in the raw and torch
Dashi Roasted Wild Mushroom & Artichoke Farro Risotto | The Sportsman’s Table
Chef Raiford King of Olde Kings Catering shows Bob a new take on risotto.
Umami Farro Risotto
Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min | Difficulty: Medium | Servings: 6
Ingredients
- 9 ounces Farro, uncooked
- 1 cup Canned Artichoke Hearts, drained, rinsed, and dried, roughly chopped
- 1 cup Oyster Mushrooms, roughly chopped
- 4 quarts Chicken Broth
- 1 cup Aged Goat’s Milk Gouda, ½ cup for risotto, ½ cup reserved for garnish
- 5 ounces Unsalted Butter, softened
- 2 tablespoons Soy Sauce
- 2 tablespoons Mirin
- 1 teaspoon Gochugaru
- 2 tablespoons Dashi Powder
- 4 tablespoons Olive Oil
- Salt & Pepper, to taste
Directions:
Bring 2 quarts chicken broth to a boil. Once at a boil, add salt & pepper and farro to broth. Allow to simmer at medium heat for 10 minutes. Remove from heat and allow to sit for 3-4 minutes. Strain farro and spread on sheet pan to cool.
Preheat oven to 375°. In a large mixing bowl toss mushrooms, artichokes, soy sauce, mirin, gochugaru, Dashi powder, and olive oil. Mix well and spread evenly on sheet pan. Roast while stirring occasionally. Approximately 15-20 minutes or until liquid has evaporated and vegetables are slightly crispy. Set aside.
In a sauté pan or large sauce pan over medium high heat add 2 tbsp butter. Begin adding two handful of cooked farro and two handful of vegetable mixture. Start stirring immediately. With remaining chicken broth, add small ladle to farro. Continuously stirring. Cook vigorously. Add 1/4 cup cheese. Add broth as needed. Add remaining farro and vegetables. Repeating the process. Once all incorporated add remaining butter. Stirring to make sure risotto does not stick. Cook until farro is soft and creamy. Taste and season if desired.
Immediately plate. Garnish with remaining cheese and chives (optional)
Notes:
Substitutions:
Fresh, steamed Artichoke Hearts
Vegetable Broth
Shaved Parmesan
Wild Mushrooms
Southern Chicken Scampi | The Sportsman’s Table
Chef Ed Dombrowski of Lee’s Farmers Market demonstrates the preparing his Southern Chicken Scampi recipe.
Baked Chicken | The Sportsman’s Table
Chef Spencer Williams from Hook and Barrel Restaurant shows how to make baked chicken with whiskey cream sauce, featuring pan-seared chicken, caramelized apples and onions, a creamy bourbon sauce, and Carolina Gold rice, all finished with a choice of fresh garnish.
Baked Chicken with Whiskey Cream Sauce
- Prep chicken pieces by seasoning and pan-searing skin-side down until golden.
- Bake chicken in the oven at 450°F for 10–12 minutes until cooked through.
- Caramelize onions and apples in the same pan, adding a pinch of salt.
- Make the sauce by deglazing the pan with bourbon, then adding chicken stock and reducing by half; stir in cream and combine with part of the caramelized onions and apples.
- Serve by plating chicken over Carolina Gold rice and topping with the whiskey cream sauce; garnish with remaining apples, onions, and green onion or parsley.
Red Wine Poached Pears | The Sportsman’s Table
Step into the kitchen with Bob and ICI student chef Julia Caldwell as she returns to the Sportsman’s Table to prepare Red Wine Poached Pears, a sophisticated dessert perfect for any occasion.
Barbeque Shrimp | The Sportsman’s Table
Chef Ed Dombrowski from Lee’s Farmers Market shares a delicious twist on classic barbecue shrimp. Learn how to make a New Orleans-style barbecue shrimp bruschetta with a rich, garlicky lemon sauce, not your usual tomato-based barbecue. Perfect as an appetizer, this recipe combines plump shrimp, vibrant herbs, and a zesty sauce served on crispy ciabatta with herb cheese and fresh veggies.
Seared Pork Belly | The Sportsman’s Table
Bob highlights ICI student chef Lacy Rogers who demonstrates a quick and flavorful seared pork belly recipe with demi-glaze, served alongside creamy mashed potatoes and glazed carrots.
Beef Tenderloin | The Sportsman’s Table
Quick and easy but elegant supper idea a seared beef tenderloin.
A beef tenderloin dish is prepared by Chef Tom Mullally of Strand Catering at the International Culinary Institute in Myrtle Beach. Using the “chain” cut from a whole tenderloin, the meat is seared to seal in juices, finished in the oven to a mid-rare doneness, and served with roasted Yukon Gold and red potatoes, along with mixed vegetables. A red wine sauce completes the plate, highlighting Chef Tom’s emphasis on flavor, presentation, and professional cooking techniques drawn from nearly four decades of experience.