Tag Archives: recipes

Stuffed Quail + Butternut Squash Recipe

ROASTED STUFFED QUAIL WITH BUTTERNUT SQUASH, HONEY CRISP APPLE AND CIDER JUS REDUCTION

Chef Mike McKinnon

For Stuffing:

2 TBLS. BUTTER, MELTED
2 TBLS. EXTRA VIRGIN OLIVE OIL
½ EACH LARGE ONION, CHOPPED
1 TSP. FRESH GARLIC, CHOPPED
1/4 CUP HEAVY CREAM
1/2 CUP CHICKEN STOCK
1 TSP. THYME, CHOPPED
1 TBLS. PARSLEY, CHOPPED
3 CUP CORNBREAD, TOASTED AND CRUMBLED
½ CUP BUTTERNUT SQUASH, CUBED AND ROASTED
½ CUP HONEY CRISP APPLE, DICED
1 EACH EGG, BEATEN
SALT AND PEPPER TO TASTE

FOR QUAIL:

4 EA. MANCHESTER FARMS SC BONELESS QUAIL
SALT AND PEPPER TO TASTE
2 TBLS. EXTRA VIRGIN OLIVE OIL
2 TBLS. BUTTER

4 EACH THYME SPRIGS
1 EACH ROSEMARY SPRIGS
2 EACH BAY LEAF

1 OZ. CIDER VINEGAR
2 OZ. HONEY
3 CUPS CHICKEN STOCK

METHOD:
1) IN MEDIUM POT, HEAT BUTTER AND OIL TILL HOT. SAUTÉ ONION AND GARLIC FOR 3 MINUTES. ADD HEAVY CREAM AND CHICKEN STOCK. REDUCE BY HALF. ADD HERBS, CORNBREAD, BUTTERNUT SQUASH, APPLE AND EGG. SEASON TO TASTE. COMBINE WELL AND RESERVE MIXTURE TO COOL.
2) CAREFULLY STUFF CAVITY OF EACH QUAIL WITH MIXTURE. SEASON STUFFED QUAILS WITH SALT AND PEPPER.
3) IN MEDIUM PAN OVER HIGH HEAT, MELT BUTTER AND OIL TILL FRAGRANT. ADD QUAILS, THYME, ROSEMARY AND BAY LEAF TO PAN. BROWN THE QUAILS, BASTING OCCASIONALLY WITH PAN JUICES. TRANSFER QUAILS TO ANOTHER PAN AND FINISH COOKING IN PREHEATED 375° OVEN TO AN INTERNAL TEMPERATURE OF 160° (APPROXIMATELY 10-12 MINUTES).
4) MEANWHILE DEGLAZE PAN WITH CIDER VINEGAR AND HONEY. REDUCE FOR 1 MINUTE. ADD CHICKEN STOCK, REDUCING LIQUID TO ¾ CUP OR TILL SYRUPY CONSISTENCY. SERVE QUAILS WITH SAUCE IMMEDIATELY.

SERVES: 4
WINE SUGGESTIONS: PINOT NOIR

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.

Pan Seared Pork Tenderloin Recipe | The Sportsmans Table

Pan Seared Pork Tenderloin with Sweet Potato Hash

Chef Eric Wagner

Pan Seared Pork Tenderloin
Sweet Potato Hash
Wilted Spinach greens
Blackberry Bourbon Glaze

4 – 4oz pork tenderloin medallions
seasoned with s/p
pan sear until MR

2-large sweet potatoes diced small
4-slices of bacon diced
1-small vadalia onion
S/P to taste

Blanch diced potatoes in water until tender/ drain
In saute pan cook bacon/ onions until lightly browned
add the potatoes and cook until they all hold togther well.
Mold in timbal to place in center of spinach.

in saute pan 1/2 oz olive oil 2 cloves minced garlic saute 1# baby spinach.

Combine 2 pint of blackberries with 2 oz bourbon add 1oz honey
simmer till thick, strain over pork.

Serves 4

Sautéed Oysters Recipe | The Sportsman’s Table

A delicious recipe from Chef Fred Neuville who has been the founding Chef / Partner of some of Charleston’s favorite restaurants. In 2007 Chef Neuville left to go out on his own with his family and open Fat Hen Restaurant & Catering (Low Country French). Neuville spent his days in the restaurant fast lane making an indelible mark on the Charleston food scene. Ready to fuse his passion for food and family, Neuville opens Fat Hen as an outpost for culinary delights and domestic enjoyment.

Sautéed Oysters

Ingredients:
• Shallots…1oz.
• Country Ham…1.5 oz.
• Wild Mushrooms…1.5oz.
• White Wine…1 oz.
• Liason…3 oz.
• Spinach…1 oz.
• Oyster (selects)…5 each

M.O.P.
Using a sauté pan on high heat, you first start with the shallots and white wine. Let the wine reduce by half and add liason (egg yolks and heavy cream), mushrooms, and country ham. When the liason is “nape” consistency, add the spinach and oysters. Sauté until the oysters are translucent, season with salt and pepper, and serve over grilled Tuscan bread.

Fresh Apple Pie Recipe | The Sportsman’s Table

Fresh Apple pie

Apples (slices) 1 ½ # (Granny Smith, Pink Lady or Cortland)
Cinnamon / Sugar ¼ cup
Flour 2 T
Butter 3 T
Pie dough 12 oz
Egg wash as needed

Directions:
1. Roll out a pie shell in place in a prepared pie tin
2. Peel, core and slice apples
3. Rinse in lemon water if needed
4. Drain apples
5. Toss the apples in cinnamon sugar, flour and butter
6. Place the apple mixture into a prepared pie shell
7. Egg wash edge of pie shell
8. Roll out a second piece of dough for the top
9. Crimp the edge with a fork
10. Egg wash the top
11. Lightly dust with cinnamon sugar mixture
12. Bake on a paper lined sheet pan
13. 350 F
14. 45 minutes or until apples are tender

3-2-1-Pie Dough

Flour 1 ½ #
Shortening 1 #
Water 8 oz
Salt ½ oz

Directions for mixing in a mixer:
1. Mix the flour and the shortening together by hand to the size of a pecan
2. Mix for 12 seconds with the paddle attachment
3. Add water and salt and mix for 10 seconds
4. Mix on speed # 2 for 5 seconds
5. Scrape out onto a lightly flowered table
6. Knead slightly
7. Portion out into 7 oz pieces (shape of a hockey puck)
8. Lay out on a sheet pan and chill

Directions for mixing by hand:
1. Put on a pair of gloves
2. Mix the flour and the shortening together by hand to the size of a pecan
3. Mix for 12 count
4. Add water and salt and mix for 10 count
5. Scrape out onto a lightly flowered table
6. Knead slightly
7. Portion out into 7 oz pieces (shape of a hockey puck)
8. Lay out on a sheet pan and chill

Charleston Grill Crab Cake | The Sportsman’s Table

Here’s a great recipe for Charleston Grill Crab Cakes!

1 lb crab meat
1 egg white
½ a lemon zest
½ a lemon juiced
1 tbsp chives
1 tbsp thyme
½ cup mayonnaise
2 tbsp bread crumbs made from fresh, crust less white bread in a food processor
Salt and fresh ground white pepper

Mix together the mayo, salt, pepper, egg white, zest, juice, chives and thyme. Fold in the crab meat. Make a patty, dust with bread crumbs and sear in butter or oil.

Sauce:

6 peeled shrimp, de-veined and cut into julienne strips
10 red pear tomatoes
10 yellow pear tomatoes
2 limes juiced
2 shallots chopped fine
2 tbsp fresh dill
½ cup extra virgin olive oil

Heat shallots in oil, then add shrimp and cook. Add remaining ingredients and heat through. Serve warm over crab cakes.

WP Rawl Farms Collard Dip Recipe

FRESH COLLARD DIP

1 (1-pound size) bag NATURE’S GREENS™ collards
1 (1.4-ounce size) package Knorr Vegetable Recipe Mix
1 (16-ounce size) container sour cream
1 cup mayonnaise
1 (5-ounce size) VERSATILE VEGGIES® Diced Green Onions
2 dashes Worcestershire sauce

Cook collards in a small amount of water for 30 minutes or until of desired consistency. Drain well and
refrigerate until cold. When preparing dip, remove collards from refrigerator and remove as much moisture
as possible by squeezing or patting dry. Cut collards horizontally and vertically into fine pieces and set
aside. In a large bowl, combine the cooked collards with the remaining ingredients. Cover and chill for at
least 2 hours for flavors to blend. Serve with corn scoops.