A old Southern dish that many have forgotten. ICI Student Chef William-Isaac Malloy shows off his recipe for Chicken Gizzards with Red Rice, Field Peas, and Boiled Peanuts.
Take the ingredients from a low country shrimp boil and incorporate them into a shrimp and grits recipe. Chef Ed Dombrowski of Lee’s Farmers Market in Murrells Inlet has the details.
Shrimp Boil and Grits
- 2 garlic cloves (minced)
- 1 shallots ( minced)
- 1 cup diced Andouille Sausage
- 1/2 cup mixed colored peppers
- 1 corn (off the cob)
- 6 small potatoes (already boiled) cut into quarters
- 1/2 cup white wine
- 4 tbl butter
- 1 lb shrimp
- 1 tbl Boil seasoning
- 1 lemon
- 3 tbl oil
1. Heat oil in pan, add garlic and shollots. Cook for 2 mins.
2. Add Andouille sausage and peppers. Cook for 2 mins stirring everything.
3. Add corn, potatoes, wine and boil seasoning. Stir ingredients.
4. Add butter, when melted add shrimp. Cook for 1 minute on each side, stir to coat everything. Squeeze lemon into pan.
5. Place your grits on plate or bowl, spoon it onto your grits and add any other ingredients like bacon or okra.
Roasted beet salad with apples and blue cheese, kicks salad up another notch. ICI Student Chef Tony Williams offers his recipe for Beet Salad with Clemson Blue Cheese and Pecans.
Student Chef Dante Passeri at the International Culinary Institute of Myrtle Beach serves up a sesame encrusted fish dish.
Cooking a South Carolina favorite, seared flounder with Executive Chef Instructor Tom Mullally at the International Culinary Institute of Myrtle Beach & Owner of “Strand Catering.”
- 8 ounces grouper (2 fillets) or swap another firm white fish (such as halibut) Pinch salt, pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
Pat fillets dry. Sprinkle them on both sides with salt and pepper.
Prepare a heavy pan with the olive oil and 1 TB butter. Heat on medium-high until butter is melted but not browned, then turn the heat down to medium.
Place the fillets in the pan and cook about 3-4 minutes. Don’t touch the fillets until they’re ready to flip.
Use a thin metal spatula to test the fish. If you can slide the spatula under the fish without the fish sticking to the pan, it’s ready to flip. If the fillets won’t release, give them another 30 seconds. They’ll release when they’ve finished cooking.
After flipping, divide the remaining 1 TB butter over both fillets.
Cook fish another 3-4 minutes until done. Fish will be golden on both the top and bottom and opaque all the way through when finished cooking.
Serve with desired sides.
A true southern dish, pork medallions served with collards and sweet potatoes.
Blackened tile fish & shrimp served over pimento cheese grits.
Duck breast with collards and mashed sweet potatoes.
Student Chef Kate Perdue prepares Shrimp Scampi with Roasted Sweet Red Peppers and heirloom Grape Tomatoes.