Ed Dombrowski of Lee’s Farmers Market in Murrells Inlet SC cooks up Seared Wahoo with Tasso Cream Sauce.
Wahoo in Tasso Ham Cream Sauce
1 teaspoon vegetable oil
1/4 pound tasso, cut into small dice
2 tablespoons minced shallots
1 teaspoon minced garlic
1 1/2 cups heavy cream
2 tablespoons chopped green onions
1 teaspoon hot sauce
1/2 teaspoon fresh lemon juice
1/4 teaspoon salt
2 tablespoons butter
2 Wahoo Filets 6-8oz each
In a large saute pan, heat the oil over medium-high heat. Season Wahoo with salt and pepper. Sear each side for 3 mins then place in oven for 7-9 mins. In a pan, add oil and get it hot over med high heat. Add the tasso and cook, stirring, for 1 minute. Add the shallots and garlic and cook, stirring, for 1 minute. Add the cream and bring to a boil. Lower the heat slightly and simmer until reduced by half, 3 to 4 minutes. Add the green onions, hot sauce, lemon juice, and salt. Add the butter and cook, stirring, until incorporated and thick. Remove from the heat and adjust the seasoning, to taste. Place Wahoo on plate a spoon sauce over fish.
International Culinary Institute of Myrtle Beach Student Chef, Charlie Unger serves up a Black Sea Bass, Leek Hushpuppies, Andouille Sausage and Local Little Neck Clams recipe for Bob.
Black Sea Bass with Leek Hush Puppies, Andouille Sausage and Local Little Neck Clam etouffee
Yield: 4 portions
For the fish: 1 lb of black sea bass fillet, portion into 4 equal portions
Sear the Sea bass skin side down in a hot pan when all components of the dish come together.
For the Leek hushpuppy:
½ c flour
½ c cornmeal
1 teaspoon baking soda
½ c thinly sliced leeks
1 teaspoon salt
¾ c buttermilk
2 tablespoons honey
To make leek hushpuppies first mix the dry ingredients, flour, salt cornmeal, and baking soda and mix with a whisk. Next mix together the wet ingredients, buttermilk, honey, and egg. Lastly, mix the wet ingredients into the dry ingredients, once mixed add the sliced leeks.
To fry: Using a heavy pot or sauce pot fill halfway with frying oil and heat to 350F. Once at 350F fry hushpuppies by dropping 1 to 2 oz of batter into the oil and fry until both sides are golden brown and cooked all the way.
For the Braised leeks:
2 whole leeks
1 clove garlic minced
1 cup fish stock
1 T salt
½ t black pepper
Cut the tops off leeks and reserve for the leek hushpuppies. Take the bottom of the leeks and cut the leek into 2 in cylinders, wash good to get out any dirt. To cook, sear the leeks on both sides in a sauté pan with oil, sear the leeks like a scallop then deglaze the pan with fish stock, add garlic and seasoning and braise in the oven for 30 min at 350F.
For the clam etouffee:
1- dozen clams
2 oz butter
2 oz flour
½ red and green bell pepper, small diced
1 stalk of celery, small diced
½ Yellow onion small diced
3 cups fish stock
¼ t cayenne
½ t cumin
1 t salt
To make etouffee, first clean the clams in ice and cold water to remove any sand. Next, make the base of the sauce, which is a brown roux, melt butter in a 2 qt sauce pot then add the flour and mix until smooth. Keep mixing at med heat and adjust the heat so that the roux does not burn but that it is slowly developing color. The roux should take about 15-30 min depending on the level of heat, it should look like milk chocolate. Once the roux has a milk chocolate hue add the onions, celery and bell peppers and sweat for 5 min or until the onions are translucent. Once translucent deglaze with fish stock and season with cumin, cayenne, and salt. When pouring in the fish stock pour in slowly and mix vigorously so the roux does not clump up. Mix until smooth and reduce until it forms a sauce like consistency. When plating adds clams to the sauce and cook until the clams open, remove and get all components ready to plate.
Student Chef, Stephanie Lee, ICI Sophomore Culinary & Pastry Arts Student serves up a scrumptious blueberry tart for Bob.
Student Chef, Stephanie Lee – ICI Culinary & Pastry Arts Student
Pate sucree dough(tart shell):
½ tsp Baking Powder 6oz Powdered sugar 8oz AP Flour 7oz Bread Flour 7oz Butter 3 1/2 oz Whole Eggs 1 tsp Vanilla
Sift together the flours and baking powder and set aside. Cream together the powdered sugar and butter for 1 minute. Add vanilla. Add the flour and eggs in thirds alternating between the eggs and flour till all the ingredients are incorporated and the dough comes together. Roll in a flat disk and wrap with plastic wrap. Let rest in the cooler for 30 min. Roll out to 1/8 inch thickness and fill tart or pie shell with dough. Bake at 350 for 10 to 15 minutes till golden brown. Let cool completely.
8oz blueberries purée
1 ½ tbsp lemon juice
1 tbsp corn starch
Heat purée, sugar and lemon juice in a pot till it begins to simmer. Mix cornstarch with water to make a slurry. Slowly add slurry to blueberry purée till it thickens. Cook for 1 minute and reserve for later.
John Boulanger – Executive Chef of “Abundance Restaurant” in Myrtle Beach, SC
4 deboned whole Manchester quail
2 cups fresh spinach
1 tbsp minced garlic
2 cups chopped cremini mushrooms
3/4 lbs unsalted butter
1 qt heavy whipping cream
3 cup stone ground grits (uncooked)
1/4 cup grated pecorino cheese
2 tbsp cocoa powder
6 cups chicken stock
1/4 cup chopped roasted peanuts
2 dehydrated guajillo chiles
2 tbsp palm sugar
Toasted ground black pepper
3 whole eggs
1 cup AP flour
1 cup bread crumbs
Toast cocoa powder, guajillo chiles and peanuts until aromatic on low heat. Add 4 cups chicken stock and palm sugar, reduce liquid by 1/2. Remove from heat and purée in a blender until smooth. Season with salt and pepper to taste.
Add 2 tbs butter to pan and sauté mushrooms until tender. Once mushrooms are tender add spinach, garlic and lightly wilt the spinach. Add 1/2 cup heavy whipping cream then season with salt and pepper to desired taste. Let mixture simmer on low heat until cream begins to thicken. Take the pan contents and place into a blender then pulse until nice chunky but smooth consistency. Once mixture is cool stuff the mixture into the chest cavity of the quail.
Place 1/2 pound butter, 3 cups heavy cream and 2 cups chicken stock into a pot and begin to simmer. Add the grits into the simmering liquid stirring frequently on low simmer (do not allow the grits to boil). When the grits begin to bloom and firm up fold in pecorino cheese allowing it to simmer for an additional amount of time while seasoning with salt. Once desired consistency has been reached for the grits ( a velvety smooth but not mushy still a slight bit firm) remove from heat and chill until firm. Once cook punch grits into a round cake. Beat eggs until egg wash is made. Take the grit cakes and dredge them in ap flour, then egg wash and finish in the breadcrumbs. Lightly fry the grit cakes until golden brown and warm throughout.
Preheat oven to 350 degrees Fahrenheit
season quail with salt and pepper
Place oil in a sauté pan (preferably cast iron) and then add quail breast side down in the pan once pan has been heated over medium high heat
Once quail begins to crisp and turn golden flip it over and place pan in the oven for 6-8 minutes
Pull the pan out and the quail is ready to be served
Student Chef Dante Passeri from the International Culinary Institute of Myrtle Beach shows Bob how to prepare Broiled Grouper and Rice Pilaf.
Broiled Grouper and Rice Pilaf
4 Local Grouper Fillets
1 garlic clove, minced
1/2 cup butter, melted
Salt and pepper
Procedure: Fill medium sized pot with water, squeeze 1/2 a lemon, and season with salt and pepper. Bring to a simmer, then add fish until flaky and white. While the fish are being poached, melt butter, add minced garlic, other half of lemon juice, and season with salt and pepper. Remove fish from water, place them on a sheet pan. Brush the filets with the butter mixture, shake paprika, salt, & pepper on each, and broil on high until lightly browned. Remove from broiler and let rest for one minute. Serve with Rice Pilaf or your favorite side.
1/2 cup butter
2 carrots, medium diced
2 celery, medium diced
1 onion, medium diced
1 cup orzo
1 cup rice
1 1/2 cups chicken stock, or as needed
Salt and pepper
Procedure: In medium pot, melt butter and add vegetables. Sauté until onions are translucent. Add orzo and cook until golden brown, stirring frequently. Pour in chicken stock and rice, cover and cook on low until reduced and fully cooked. (You may have to add more stock in order for it to fully cook.) Serve with Broiled Grouper or as desired.