Tag Archives: rice

Blue Crab Fried Rice | The Sportsman’s Table

Chef Ed Dombrowski of Lee’s Farmers Market cooks up a blue crab dish with fried rice dish.

Lee's Farmers Market
International Culinary Institute of Myrtle Beach
Certified South Carolina

Blue Crab Fried Rice

Ed Dombrowski

Ingredients

  • 1.5-2 tablespoons oil 
  • 1 tablespoons ginger (minced) 
  • 1 cloves garlic (minced) 
  • 2 cups cooked white rice 
  • 0.13 teaspoon white pepper 
  • 1.5 tablespoons fish sauce 
  • 0.5 tablespoon soy sauce 
  • salt (to taste) 
  • 1 egg (beaten) 
  • 0.5 cup cooked lump crab meat (half of a 16 oz. can/225g) 
  • 1 scallions (chopped) 
  • 0.13 cup cilantro (chopped) 
  • Lime wedges

Procedure:

1. First, prep all of your ingredients, including your aromatics–ginger, garlic, cilantro, and scallion. Prep the beaten eggs as well and set them aside. Only when you have all the ingredients prepared and ready to go should you start cooking. 

2. Heat the cooking oil in a wok over medium-high heat. Add the ginger first, stirring for 30 seconds. Then add the garlic. When the garlic is just cooked (before it starts to turn golden), add the cooked rice to the wok, and turn up the heat to high. Stir fry the rice for 3 minutes or so until it’s thoroughly combined with the ginger/garlic mixture and/or warmed through if you’re using leftover rice. 

3. Now for the flavorings: add the white pepper, fish sauce, soy sauce to the rice. 

4. Using your spatula, spread the rice out into an even layer along the surface of the pan. Pour the beaten egg evenly over the rice. Stir the rice until all of the egg is cooked and incorporated. The egg coats the rice and makes for a most excellent savory experience. Much better than broken up bits/huge chunks of scrambled egg throughout. 

5. Before adding the crab, use your spatula to once more spread the rice evenly in the pan. Add the crab to the rice and stir fry thoroughly. When the crab is warmed through, add the scallion and cilantro and stir-fry briefly until the herbs are just wilted. Serve and finish with a squeeze of lime and your favorite chili oil

Serves 2

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

serves 4

Broiled Grouper

Ingredients

  • 4 Local Grouper Fillets
  • 1 lemon
  • 1 garlic clove, minced
  • 1/2 cup butter, melted
  • Salt and pepper
  • Paprika

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.

Rice Pilaf

Ingredients

  • 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.

Seared Snapper Recipe | The Sportsman’s Table

Seared Snapper “Francaise” Over Rice With Farm Fresh Vegetables

Tom Mullally – 2 Portion Yield

Procedure:

Take two – 6-7 ounce snapper fillets and lightly season both sides with salt & pepper. Lightly dredge raw snapper in ap flour, then egg wash, then in hot oil on medium high heat. Add snapper to the oil until you get a nice golden brown on both sides.

Finish snapper fillets in a 400 degree oven for 5-10 minutes until cooked and flaky.

Cook about ¾ Cup of your favorite raw rice until fluffy, about 25 minutes

Cook about 2 cups total of your favorite mixed vegetables. Reheat the vegetables in melted whole butter over medium-low heat. Season to taste.

Lastly, squeeze some fresh lemon over the fish to complete the dish.

Pan Sautéed Dove Breast Recipe

Pan Sautéed Dove Breast in Red Eye Gravy over Carolina Rice and Southern Style Collards

For Dove:

  • 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

For Rice:

  • 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.

For Collards:

  • 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.