Duck breast with collards and mashed sweet potatoes.
Tag Archives: recipes
Shrimp Scampi | The Sportsman’s Table
Student Chef Kate Perdue prepares Shrimp Scampi with Roasted Sweet Red Peppers and heirloom Grape Tomatoes.
Smoked King Mackerel Dip | The Sportsman’s Table
Parmesan Grouper | The Sportsman’s Table
Grouper Parmesan over Pasta with Vegetables & Tomato Sauce
- Take 2-6oz portions of Grouper and lightly season both sides. Dredge the top of the Grouper only in Flour, then egg wash, then parmesan cheese and press fish into the cheese
- Place Oil and/or Butter in a sauté pan over medium-high heat. Sear the parmesan side for about 2 minutes until golden brown, then flip to other side for 2 minutes. Place in a 400-degree oven for 5-8 minutes to finish cooking. Toss your favorite cooked pasta in your favorite tomato sauce. Cook off and season your favorite vegetables in melted butter over medium heat.
- When plating, place the pasta on plate first, then the cooked grouper half on the pasta and half off. Garnish with Cooked Vegetables. Place a line of tomato sauce and parmesan cheese over the grouper and serve.
Seared Duck Breast | The Sportsman’s Table
Executive Chef Instructor Tom Mullally shows Bob a seared duck recipe.
Seared Duck Breast over Basmati Rice with Cranberry-Almond Cabernet Sauce, and fresh Vegetables
- Take two duck breasts and lightly season both sides with salt and pepper.
- Heat a sauté pan with 2 tbsp of oil over medium-high heat and sear Duck Skin side down for about 2 minutes until duck skin is crispy, then flip duck onto other side for 2 minutes.
- Finish the duck in a 400-degree oven for 7-10 minutes until duck has an internal temperature of 130 degrees for a medium pink breast.
- Take a ½ cup of raw basmati rice and simmer in one cup of chicken stock over medium-low heat for about 25 minutes covered until rice is light and fluffy.
- Add 1 tbsp of whole butter and season taste with salt and pepper.
Shrimp Bisque | The Sportsman’s Table
Muscadine Shrimp & Grits with Collards | The Sportsman’s Table
Chef Ed Dombrowski servers up Shrimp & Grits with Collards and Muscadine Butter Sauce.
Pork Belly and Pasta | The Sportsman’s Table
Crispy Pork Belly & Pumpkin Pasta Carbonara
- 1 tbsp extra virgin olive oil
- 1 lb Pork Belly, large dice
- ½ yellow onion, diced
- 2 garlic cloves, minced
- Fresh pumpkin, cut in batonets, blanched in salted water
- 1 lb fresh or boxed ribbon-like noodles, tagliatelle, pappardelle, or fettuccine, boiled
- 3 eggs, beaten
- ½ cup pecorino Romano cheese, freshly grated
- Heat a saute pan over medium high heat. Add oil, then add diced pork belly and crisp all sides. Add onion and garlic, sauté until garlic is golden brown.
- Reduce heat to medium, add pumpkin and toss. Add pasta and ½ cup pasta water.
- Remove from heat and add eggs & cheese. Stir until the pasta is coated with egg.
- Plate the dish in a deep bowl, garnish with pumpkin and grated cheese. Mangia!
Seared Grouper | The Sportsman’s Table
- 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 grouper 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.
Roasted Turkey Breast | The Sportsman’s Table
Chef Tom Mullally serves up a delicious holiday feast.
Roasted Turkey Breast with Sweet Red Pepper Sauce, Homemade Stuffing, and Cranberry Almond Relish
Chef Tom Mullally | 4 Portions
Take a raw cleaned 24 oz. Turkey Breast and Season all sides with Salt & Pepper. Heat Oil in a pan on medium-high heat and sear all sides of the breast until golden brown.
Roast in a 400-degree oven for 15-20 minutes until an internal temperature of 160 degrees is reached.
Take a half loaf of sliced white bread. Cube and lightly toast in a 400-degree oven for 15-20 minutes. Small dice on yellow onion, ½ a bunch of small dice celery and sauté in oil until cooked and translucent. Add 2 tbsp of chopped fresh sage, 1 tbsp chopped Fresh thyme, and one teaspoon of poultry seasoning to the toasted cubed bread with the celery and onion in a large bowl. Add about 2 cups of chicken stock and mix all together with a glove on and season with salt and pepper to taste. Place in a casserole dish and bake at 375 degrees for 20-30 minutes.
Cranberry-Almond Relish– 4 Portions
Take a 16 oz bag of fresh cranberries with 2 cups of granulated sugar and simmer on low about 30 minutes until cranberries become soft. Add a touch more sugar if too acidic. Now cool the relish. Once the relish is cooled, add 3 tbsp of toasted almonds and 2 tbsp of diced scallions. Adding 2 tbsp of chopped pickled ginger is optional. Season to taste with salt and pepper.
Roasted Sweet Red Pepper Sauce – 4 Portions
Take 3 whole red bell peppers and roast in a 425-degree oven for about 30-40 minutes until the pepper skin is black on all sides. You will periodically have to rotate and turn the peppers every 10 minutes. Once the pepper skin is black, place in a small bowl covered in plastic and let steam at room temperature for 15 minutes. Now peel skin away, getting rid of the seeds also.
Now chop the skinless, seedless bell pepper into one-inch pieces. Take ½ of a yellow onion and small dice it. Sauté the diced onion over medium heat until translucent. Add the diced peppers to the diced onions with 1 pint of chicken or vegetable stock and reduce over medium-; low heat for 10-20 minutes until slightly thick. Now puree the sauce and season to taste with salt and pepper.
Now that all your ingredients are cooked, it’s time to plate the sliced turkey breast, coating with the sweet red pepper sauce. Add your bread stuffing to the plate, the cranberry relish, and your favorite choice of vegetables.