A new take on shrimp and grits as a appetizer.
Chef Dante Passeri of Passeribilities Catering in Myrtle Beach prepares Shrimp and Grits Canapes. This dish is described as a classical French appetizer with a Southern twist. The preparation involves frying stone-ground grits until golden brown to form the base of the canapes [01:05], searing jumbo shrimp seasoned with Cajun spices [02:41], and then assembling the dish by placing the shrimp on the grit cakes, which are brushed with hot honey [03:42]. The canapes are garnished with bias-cut scallions [04:27].
Tag Archives: recipe
Low Country Grouper | The Sportsman’s Table
On this episode Bob showcases a delicious South Carolina-inspired dish prepared by Executive Chef Jef Cornelison, owner/operator of Inlet Prohibition in Murrells Inlet, SC. Viewers are taken through the process of cooking fresh local grouper with a simple cornmeal breading, avocado oil for frying, and a side of Carolina Gold rice “redneck risotto” and succotash. Chef Cornelison shares expert cooking tips and emphasizes the importance of using certified South Carolina ingredients for authentic, flavorful meals.
Corn Grouper with Sea Island Red Pea Succotash, Carolina Gold Rice Middlins and Fresh Herb Puree
Ingredients
- 1-8oz Fresh Grouper
Sea Island Red Peas
- 2cups Sea Island Red Peas
- 4 cups water
- 1tbsp Salt
- 1 Smoked Ham hock
Soak peas for one hour. Discard water, add enough water to cover peas. Add smoked ham hock and cook until tender but still firm. Drain and set aside
Sea Island Red Pea Succotash
- 2 cups of cooked Red peas
- 2oz of bacon or pork belly
- 1 medium sweet onion
- 1 small green bell pepper
- 2 Tbsp garlic, minced
- 2-3 sprigs of fresh Thyme
- 2 bay leaves
- 8oz IPA
- 2 cups vegetable stock or water
- ½ cup fresh corn
- Salt and Pepper
Sauté bacon or pork belly until crispy.
Add onions, peppers, garlic and sauté until you start to smell the garlic. Add beer and reduce by half. Add cooked peas, corn(if you are using frozen or canned corn, add it at the end), water, thyme and bay leaves. Bring to a boil and reduce to simmer. Simmer for 15 minutes, stirring often.
Taste and adjust salt. It is important to add salt at the very end as the components are salty and if you salt too soon it can end up salty.
Herb Puree
- 1cup tightly packed herbs (basil, cilantro, green onions, parsley. You can use what you like but bright herbs like basil work best with the earthy peas and seafood)
- ¼ tsp grated garlic
- 2 tbsp olive oil
Bring a large pot of water to boil, have a bowl of ice water ready. Add herbs for 30 seconds, transfer to ice water until cold. Drain and save ¼ cup water.
Add herbs, garlic and salt to blender and puree until smooth. Drizzle in olive oil like you were making a dressing
Rice Middlins
- 1 cup Carolina Gold Rice middlins
- Soak for 30 minutes. Rinse until water is clear.
- Add 2 cups water, bay leaf and 1 tsp salt
Bring to boil, then reduce heat and simmer covered tightly for 10-12 minutes. Remove and let stand for 5 minutes. Add butter, 2tbsp heavy cream and ¼ cup parmesan cheese. It will be consistency of risotto.
Assemble Dish
Season grouper with salt, pepper and dust with cornmeal.
Saute in olive oil or avocado oil (it has a higher smoke point so you can get a good sear) until gold brown, reduce heat to medium and cook for 2-3 minutes. Flip the grouper and cook for 4-5 minutes until flesh flakes easily. Set aside to drain.
Spoon a good portion of the middlin’s(we also call it redneck risotto!) and some succotash on a plate. Top with the grouper and put a tbsp or the herb puree to the side.
Cornbread is a good side!!
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.
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.
Pecan Encrusted Lamb Chops | The Sportsman’s Table
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/
Filet Mignon | The Sportsman’s Table
Biscuits And Gravy | The Sportsman’s Table
Shrimp & Brussel Sprouts | The Sportsman’s Table
Executive Chef Jackie Hubschman of “Georgetown Corner Tavern” shares a shrimp and brussel sprouts recipe.
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.