Tag Archives: The Sportsman’s Table

Mediterranean Shrimp Scampi over Zucchini Noodles | The Sportsman’s Table

Bob is in Murrells Inlet SC at the Wicked Tuna restaurant with Ed Drombroski of Lee’s Farmers Market. Ed serves up an exciting dish, Mediterranean Shrimp Scampi over Zucchini Noodles.

Mediterranean Shrimp Scampi over Zucchini Noodles

Serves 2

  • 1 lb fresh shrimp peeled and deveined
  • 2 medium fresh zucchini (spiraled with a vegetable spiral or a bag of frozen zucchini noodles)
  • 1 lemon (juiced)
  • 1 clove garlic minced
  • Zest of 1 lemon
  • 1 stick of butter
  • 2 tbl cooking oil
  • 6 oz white wine
  • 1 each small red and yellow bell pepper
  • 6 oz crumbled feta cheese
  • Salt and pepper

Heat sauté pan on medium heat, add 1/2 stick of butter and the oil. When melted, add garlic and peppers. Sauté for 1 minute. Add the shrimp , sauté shrimp until pink turning them once. Add wine, rest of butter, lemon juice and stir. Add the zucchini noodle and half the feta and toss with all ingredients until noodle dressed with the sauce. When zucchini noodle are hot, transfer to a platter or serving bowl. Sprinkle the remainder of the feta and lemon zest on top. Serve with crusty bread.

Flounder with Collards Recipe | The Sportsman’s Table

On this week’s Sportsman’s Table we are at beautiful Murrells Inlet, South Carolina and Wicked Tuna restaurant. Our guest chef today is chef instructor Tom Mullally with Grand Strand Catering, based in Myrtle Beach. For today’s dish we’re going local all the way, with fresh, local flounder and collards.

Seared Flounder over Red Peas & Collards with Rice Cake, Carrots, and Basil Sauce

*Flounder*

2- 6 oz. Portions of flounder Fillets.  Season with Salt & Pepper. Sear in Oil on Medium – High Heat until Golden Brown on Both Sides.  Finish Cooking in a 400 Degree Oven for Five Minutes if Needed.

*Red Peas* (Or favorite Bean or Lentil)

  • ½ Cup Raw Peas
  • ½ Cup Small diced Peeled Carrots
  • ¼ Cup Small Diced Onions
  • !/4 Small Diced Celery
  • 3-4 Cups of Chicken or Vegetable Stock

*Sweat the Vegetables in 75% Oil and 25% Whole Butter over Medium Heat for 2-3 Minutes.  Add Chicken Stock and Simmer for 45-60 Minutes until Peas are Soft. Once Cooked, Strain Extra Stock if Needed, Season to Taste with Salt & Pepper, and 1-2 Ounces of Whole Butter.

*Rice Cake*

  • 1 Cup of Cooked White Rice
  • ¼ Cup Diced Roasted Red Bell Pepper
  • 3 tbsp Finely Diced Scallions
  • 1-2 oz Grated Parmesan
  • 1 Whole Egg
  • 3-4 tbsp AP Flour or Breadcrumbs, to Bind Rice Cake Together

*Combine All Above Ingredients and Season to Taste with Salt and Pepper.  Form Rice into A Cake about One Inch High and 2 Inches Wide.

*Sear Rice Cake over Medium-High Heat in Oil or Melted Butter Until Golden Brown on Each Side.

*Collard Greens or Kale*

Cook 3-4 Cups worth to your Liking with Bacon, Onions, and Chicken Stock Until Wilted and Not Al Dente, About 45-60 Minutes Cooking Time.

*Basil Sauce*

  • 2 Cups of Fresh Basil Leaves
  • ½ Cup Olive Oil
  • 1-2 Garlic Cloves
  • Salt and Pepper to Taste

*Puree All Ingredients Together & Place in a Small Squire Bottle.

Plating

*Place Rice Cake on Plate, Then Add 1 Spoonful of Collards and One Spoonful of Peas To the Plate.  Place Seared Fish over the Peas & Greens.  Garnish with Your Favorite Vegetables and Squirt Basil Sauce around Flounder.

Bon appetite, Enjoy!

Wild Boar Wellington | The Sportsman’s Table

Bob visits Horry Georgetown Tech culinary student, Dan Petrello who serves up a delicious recipe for Wild Boar Wellington using South Carolina certified pork.

Pawley’s Island Shrimp and Grits Recipe | The Sportsman’s Table

Bob heads to Frank’s Restaurant in Pawley’s Island, South Carolina (closed). Chef/owner of Southern Comforts Restaurant, Greg Metcalf serves up a Southern staple, Shrimp and Grits with a unique twist.

Chicken Puff Pastry Recipe | The Sportsmans Table

Kim Hardee demonstrates a new take on chicken pot pie. Bob and Kim are at Wicked Tuna Restaurant in Murrells Inlet SC.

Chicken Puff Pastry Recipe

  • 2 cups of garden peas Frozen
  • Half a stick of butter
  • One cup of steamed carrots
  • One cup of blanched diced potatoes
  • 4 cups of shredded chicken
  • 2 tablespoons of tarragon
  • Two cups of heavy cream
  • 4 tablespoons of flour
  • Salt and pepper to taste
  • Puff pastry sheets
  • 2 cups of chicken stock

Saute butter carrots onions and potatoes add flour and tarragon then add chicken stock and heavy whipping cream. Stir until thick and creamy add cooked chicken and frozen peas.

Cut pastry sheets into squares and bake in the oven at 400 for about 10 minutes when pastry sheets are done pull out of the oven make a hole in the pastry square and fill and it’s and fill with mixture.

Watermelon Gazpacho Recipe | The Sportsman’s Table

Watermelon Gazpacho

  • 1 qt Watermelon, diced
  • 1 qt watermelon juice
  • 1 qt cantaloupe diced
  • 1 cup Red bell pepper, diced
  • 2 cups English cucumber, peeled, seeded and diced
  • seeded and diced
  • 1/4 cup sherry wine vinegar
  • 1/2 cup sugar
  • 1, 5 oz can tomato juice
  • salt and pepper to taste
  • olive oil
  • basil

In a large non-reactive bowl, mix vinegar, sugar, tomato juice , watermelon juice. Blend 1 qt . watermelon to obtain juice, add . Add diced watermelon, cantaloupe, red pepper, and cucumber. Season to taste with salt and pepper and a drizzle of olive oil. Garnish with basil or mint.

Braised Grouper for 4

There’s nothing like a little braised grouper melting in your mouth. This easy and delicious recipe comes from Chef David Pell at Coast Bar and Grill.

Braised Grouper
Serves four people as an entrée.
1 cup South Carolina stone ground grits
1 qt water
¼ cup half and half
4 slices cooked bacon, chopped (save the grease)
¾ cup parmesan cheese
¾ cup shredded mozzarella
Salt and pepper
Bring the water and half and half to a boil. Whisk in the grits and bring back to a boil while stirring constantly. Reduce the heat to an extremely low simmer and stir frequently until they are cooked completely. Whisk in the cheese, bacon, and bacon fat and stir until it is melted completely. Season with salt and pepper and keep warm until you are ready to serve it.
4 Seven ounce portions of grouper, with the skin removed
One cup court bouillon (1/2 cup chicken stock, ¼ cup white wine, ¼ cup water)
½ cup diced South Carolina tomatoes with no seeds
½ cup sliced shitake mushrooms
1 T chopped chives
1 T chopped tarragon
2 sticks butter in cubes
1 T lemon juice
2 oz truffle oil
Salt and pepper
Preheat your oven to 450 degrees. In a large sauté pan, heat 1 T olive oil over high heat. Season the tilefish with salt and white pepper. Sear the presentation side of the fish until it is light brown. Turn the fish over in the pan and add the chopped tomatoes and shitake mushrooms. Deglaze the pan with the court bouillon and shake the pan lightly to make sure that fish is not sticking. Place the pan in the oven and cook for 8-10 minutes. Remove the pan from the oven. In large bowls, place the grits. Drizzle a little truffle oil on top of each pile of grits. Place one piece of tilefish on each pile of grits. Return the pan to the heat and bring the liquid back to a boil. Add the fresh herbs and reduce the liquid until you have about a quarter cup remaining. Reduce the heat to low and gradually whisk in the cold butter to form an emulsification. Once the butter is incorporated and the sauce is thick, season with salt and pepper and a splash of lemon juice to lighten things up a little bit. Divide the sauce evenly over the four pieces of fish and serve immediately.

Shrimp & Crab Hoppin’ John

Here’s an awesome recipe that is sure to make your mouth water! It’s Shrimp & Crab Hoppin’ John Straight from Fred Neuville at The Fat Hen www.thefathen.com

Shrimp & Crab Hoppin’ John

Serves 10
Beans:
2 cups dried black eyed peas
1 ham hock
4 cups water
1. Rinse beans
2. Put beans in medium sauce pot and cover with water.  Add ham hock.
3. Bring to a boil and cook until tender (to speed up cooking time, soak beans overnight).
4. When beans are tender, strain and cool. Reserve ham hock.
5. when cooled, pick meat off of ham hock and add back to the beans.
Rice:
1 cup long grain rice
1 medium yellow onion (diced)
7 strips apple wood smoked bacon (diced)
2 tablespoons sweet butter
1/2 cup green onion (minced)
2 tablespoons lemon juice
Hot Sauce
Salt
Pepper
1. Render the bacon and sweat the onion until tender. Add butter and melt.
2. Add rice and cook for 30 seconds.
3. Cover rice with water (about 1 inch).
4. Cook until all liquid is gone and rice is tender.
5. spread rice mixture on a sheet tray and cool.
Final Steps:
Mix rice, beans and green onion together.  Season with hot sauce, salt, pepper and lemon
juice.
*Remember, the mixture is cold, so do not over season. When the dish is heated back up, the
flavors will awaken.
1 teaspoon olive oil
2 ounces white wine
3 ounces chicken stock
1/4 ounce julienne zucchini
1/4 ounce julienne squash
1/4 ounce julienne carrot
1 ounce garlic butter
50 shrimp
2 ounces jumbo lump crab meat
1. In a saute pan, add olive oil and heat to smoking point.
2. Add shrimp, saute on both sides just to color, then remove from pan.
3. Deglaze pan with white wine.  Add julienne vegetables, hoppin’ john and chicken stock.
4. Add shrimp back to the pan along with the crab meat.
5. Finish with garlic butter and season with salt and pepper.
6. Check seasoning.  Place on your favorite serving platter and garnish with chopped parsley.

West Palm Bonita – October 11th, 2009

bonita

Bob heads back to the coast of Florida to fish offshore with special guests Cole Berger and Jason Davis from Sportsman’s Gold. You’ve seen Jason in the kitchen, and now he’ll join Bob on the water. Captain George Mitchell will be at the helm on this awesome trip, so tune in and you won’t want to miss this show!

Texas Style Pork Chops Stuffed with Cream Cheese

Pork chops are pork chops right? Well yes..until you add a little cream cheese, pecans, bacon and maybe a little green onion.

Texas style Pork chops stuffed with cream cheese, pecans, bacon and green onion.

Ingredients:

  • 4 Double Cut Pork chops (Bone In)
  • 1- 8oz. Package of cream cheese
  • 2 cups of your favorite maple and pepper marinade
  • 1 cup cooked and crumbled bacon
  • 1 cup chopped pecans
  • ½ cup chopped green onion
  • Dash of Salt and Pepper

Directions:

Make a slit in the pork chops running it side to side, leaving a pocket in the pork chop, pour marinade in bag over pork chops. Next blend cream cheese, pecans, bacon, and green onion together in a mix master (Blender). Add salt and pepper, to taste. Marinade pork overnight and place stuffing in refrigerator overnight in a Ziploc bag. Next day pull meat and lay on a baking sheet. Next, cut a corner off the bottom of the Ziploc to act as a pastry bag injecting the filling into the pork. Grill to desired temp and serve.