Student Chef Dante Passeri of the International Culinary Institute of Myrtle Beach prepares a sauteed Shrimp dish for Bob.
Tag Archives: rice
Broiled Grouper and Rice Pilaf | The Sportsman’s Table
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 lemon
- 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.
Qulture Veggie Stir Fry | The Sportsman’s Table
Chef Consuelo Casey of Qulture Restaurant shows off their special Veggie Stir Fry.
Qulture Veggie Stir Fry
- 2 cups fresh Brussel sprouts
- 2 cups mixed peppers
- 1 zucchini
- 1/2 onion
- 2 small mushrooms
- 1/4 cup rice
- 1 sprig fresh rosemary
- 1/3 cups of Qulture season mix
- 1/2 cloves of fresh garlic
- 5/6 fresh whole basil leaves
- 2 tablespoonfuls of olive oil
- 1/2 cup Qulture Sweet Chili sauce
Slice all vegetables. Boil rice with rosemary.
Heat skillet or Wok to medium temperature.
Add brussel sprouts. Simmer 3 to 5 minutes depending on the texture desired.
Add onions, peppers let simmer about 1 minute.
Add mushrooms, zucchini, garlic, Qulture season mix, and basil.
Let it fry down about 3 minutes or to desired consistency.
Remove from heat.
Stir in Qulture Sweet Chili Sauce.
Prepare over Rosemary rice.
Pan Sautéed Dove Breast Recipe
Pan Sautéed Dove Breast in Red Eye Gravy over Carolina Rice and Southern Style Collards
- 6 dove breast
- ½ cup bacon grease
- 1 tsp thyme, dry or fresh
- 1 tsp oregano, dry or fresh
- ½ tsp salt
- ½ tsp pepper
For Red Eye Gravy:
- 1 cup beef stock
- ½ cup strong coffee
- ¼ cup red wine
- 1 cup rice
- 2 cups chicken stock or broth
- 1 Tbs Salt
Directions: Bring stock to a boil and add rice. Reduce heat and simmer covered for 20 minutes or until tender.
- 4 quarts water
- 1 lb ham hocks
- 1 Tbs salt
- 1 Tbs pepper
- 2 Tbs butter
- ¼ cup apple cider vinegar
- 1 bunch collards, stemmed and cleaned thoroughly
Directions: Boil your ham hocks, seasoning and butter for 1 hour. Then add your collards and cook for another hour or until tender. Adjust seasonings and add your vinegar at the end.
Directions for Dove: Season your dove breast with seasonings. Heat your bacon fat over medium-high heat and add all dove breasts to fat. Cook on each side for about 1 minute. Set aside. Add your stock, coffee and red wine. Reduce for 5-10 minutes.
Serve with rice and collards and garnish with red eye gravy.