Tag Archives: salad

Tuna Salad | The Sportsman’s Table

ICI graduate Dante Passeri prepares an Asian version of tuna salad.

International Culinary Institute of Myrtle Beach

Strawberry Salad | The Sportsman’s Table

Great Spring or Early Summer Salad with lots of extras.

Beet Salad | The Sportsman’s Table

Roasted beet salad with apples and blue cheese, kicks salad up another notch. ICI Student Chef Tony Williams offers his recipe for Beet Salad with Clemson Blue Cheese and Pecans.

Qulture Grilled Salmon Fatboy Salad | The Sportsman’s Table

Chef Consuelo Casey of Qulture Restaurant serves up her Grilled Salmon Fatboy Salad.

https://www.facebook.com/pages/category/Restaurant/Qulture-of-Florence-258871544987699/

Grilled Salmon Fatboy Salad.

Ingredients

1 4 oz Salmon
2 slices of Turkey bacon
3 /4 cups of organic mixed greens
1/2 cup spinach
1 Cucumber
1 Tomato
1/2 red onion
1/2 cup of mixed cheese
1/4 cup of homemade Pineapple Habanero glaze
1 lemon
1 Golden potato
Salad Dressing of choice.

Peck Away Cafe’s Southern Cold Salads | The Sportsman’s Table

Val Criswell of Peck Away Cafe shows Bob how to assemble a cold plate with various Southern style cold salads.

Peck Away Cafe

Southern Salads Cold Plate

Salads
Your choice of cold salads. Options include pimento cheese, chicken salad, ham salad, shrimp salad, tuna salad. You can make your own or buy these at the deli.

Bread/Crackers
Options include mini croissants, crackers, Hawaiian rolls, mini pita breads, & pita chips. Try to incorporate a gluten free option.

Other Add-ins
Fresh vegetable crudité with ranch or blue cheese dressing for dipping. Fresh fruit, deviled eggs, olives, pickled vegetables & cheese cubes.

Southern Salads Cold Plate is…

Great to prepare ahead and spend time with your guests.
Ideal for hot weather when guests are eating less and prefer a cold meal.
Casual easy dining with familiar comfort foods that puts guests at ease.

Products used in demo:

Dressed up Naked Chicken Salad (SC Real Foods – Florence, SC)
Pimento Cheese Salad (SC Real Foods – Florence, SC)
Homemade Ham Salad
Deviled Eggs (SC Real Foods – Florence, SC)
Homemade Pickles
Crudité w/ Ranch Dressing (SC Real Foods – Florence, SC)
Homemade Lemonade

Salsa Y Limon Shrimp Ceviche | The Sportsman’s Table

Joining Bob at the City Center Market in Florence, South Carolina are co-owners of Salsa y Limon Restaurant, Charlie Cuevas and Israel Morales. They’re serving up an authentic Mexican dish, Shrimp Ceviche.

Salsa Y Limon, Florence SC

Ceviche: (serves 4)

1 medium onion, diced
2 tomatoes, diced
1 jalapeno pepper, diced
4 limes (for juicing)
1 bunch of cilantro, chopped
1 lb of cooked, chopped shrimp
1 avocado, sliced
Salt to taste

Begin by cleaning and boiling your shrimp in lightly salted water for 2-3 minutes. Once the shrimp have fully cooked, put them in an ice water bath to cool them. Once they are cool to the touch, chop them into large pieces and set aside.

Combine the onion, tomatoes, jalapeno, and cilantro by mixing together in a bowl. Once combined, stir in the chopped shrimp and then add the lime juice. Salt to taste. Serve with sliced avocado on top of tostados or eat with tortilla chips.

Salmon Salad | The Sportsman’s Table

The Sportsman’s Table returns to Deck 383 right on the Waccamaw River, beautiful setting, and guest chef Jermaine Alston. Today, Jermaine serves up one of his Summer best sellers: Deck Salmon Salad.

DECK SALMON SALAD

Chef Jermaine Alston, Deck 383

Ingredients

1 piece 6 oz. salmon
8 oz. salad mix
4 slices of cucumber, peeled
4 tomato wedges
5 slices of red onion, cut in half
2 oz. walnuts
2 oz. Candied pecans
4 oz. bleu cheese crumbles
4 oz. balsamic vinaigrette

Procedure:

Cook salmon to medium temperature. Place 8 oz. of salad mix in a salad bowl. Top with tomatoes, cucumbers, red onions, walnuts, candied pecans and bleu cheese crumbles. Place salmon on top, in the middle of the dish, and dress with the balsamic vinaigrette

Full Transcript

Shrimp Salad | The Sportsman’s Table

Special guest chef Sean Baxter from the Hot Tomato Restaurant in Myrtle Beach has a great shrimp salad recipe.

Hot Tomato Restaurant

SC Certified Grown

Shrimp Panzanella Salad

Serves 4 People

Ingredients:

1 Loaf Diced & Toasted Italian Bread
½ Pint Grape Tomatoes
1 Large Cucumber
½ Red Onion (Sliced)
½ lb Grilled Zucchini (Sliced)
½ lb Grilled Squash (Sliced)
1 Head Romaine Lettuce (Chopped)
16oz Grilled Shrimp (Cleaned)
1/3 Cup Red Wine Vinegar
2/3 Cup Extra Virgin Olive Oil
½ Cup Diced Mozzarella Cheese
5 Large Basil Leaves (Chopped)
Salt & Pepper to Taste

Method:

Combine All Ingredients in Large Mixing Bowl. Add oil and vinegar. Mix well. Serve.

Full Transcript

[music]
[Narrator] The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture. Whether you live in South Carolina, or out of state, be sure to buy South Carolina grown meats, vegetables, and fruits. Make sure your food is South Carolina certified. It’s a matter of taste.
[Bob] Well folks, welcome to the Sportsman’s Table this week. I’ve got a special guest chef it’s Sean Baxter from the Hot Tomato Restaurant down in Myrtle Beach South Carolina and he’s got a great shrimp recipe and a salad. Sean, man, it’s great to have you as a guest
[Sean] Yes, my pleasure.
[Bob] Well, tell us what you’re going to be cooking here, for us.
[Sean] We going to be doing some local shrimp. (Okay.) We’re going to sear them off with a little herb, salt, pepper (Okay.) Make sure your oil is nice and hot. Right. A little butter in there. Will also give you a little more color.
[Bob] Now how long do we sear these for?
[Sean] Ah, till they’re firm. (Till they’re firm, okay. Alright) Then we’re gonna go ahead and we’re gonna make a Panzanella salad, which is a roasted bread salad. Okay And grilled vegetables, (Awesome.) and shrimp. (All right.) So, we have our Romaine cut here.
[Bob] Right, yeah, what can I do to help here?
[Sean] You can ah, we’re just gonna throw this all in with that. (Oh wow!) Fresh vegetables roasted pepper, (Yeah.) Zucchini squash, some heirloom grape tomatoes,
[Bob] Goodness! All certified South Carolina this is awesome!
[Sean] You can get all of this at Lee’s Farms.
[Bob] Okay, now is this something you serve up at the Hot Tomato in Myrtle Beach?
[Sean] Ah, we run it at the special Ok. If you request then we can definitely make it. (I got you.) Put a little basil, fresh mozzarella,
[Bob] Mm-hmm. Oh!
[Sean] Olive oil, (got have a little oil!) there we go. Splash of red wine vinegar.
[Bob] Well, you know salads go great for outside eating. (Yeah.) All this great outside eating we got here Deck 383, man, I can’t wait!
[Sean] A little salt and pepper and oregano doesn’t hurt either.
[Bob] Oh yeah! There you go! Anyway, so. Oh yeah, got the magic flip. All the chef’s got a flip, all right?
[Sean] Shrimp are almost ready.
[Bob] Hey folks, you want a copy of Shawn’s recipe, just log on to Bob Redfern .com and it’ll be right there okay.
[Sean] You want to get in. And Okay Bob we are ready, put the shrimp on the plate. Oh wow! You see those how nice they are. Their color. Oh yeah! Hmm, gosh!
[Bob] It don’t get no better than… Certified SC grown shrimp right from the sea here. Hmm, yes sir! That is, that is absolutely fantastic! Sean, man, and there you have it huh? The shrimp salad. Wow, you did a great job today.
[Sean] Thank you.
[Bob] Folks are gonna, they’re gonna love to have that during the hot weather or winter weather or whatever. Thanks for being our guest on the show today. And folks right here, from Deck 383 restaurant in beautiful Murrells Inlet, we’ve got another edition to the Sportsman’s table coming your way, but remember buy and eat local Certified SC grown .com Log on to see what’s fresh on your menu. We’ll see you right back here again next week on another edition of the Sportsman’s table.
[Narrator] To find out more information on food that’s fresher and tastier, go online at certifiedscgrown.com. Buy certified South Carolina grown products. It’s a matter of taste.

Taste of Summer Salad with Fresh Tuna | The Sportsman’s Table

This week we’re at the International Culinary Institute in Myrtle Beach. Joining Bob is a former graduate, and owner of The Warehouse restaurant (closed) in Conway SC, Executive Chef Eston McDowell. Eston serves up one of his restaurant’s staples, Taste of Summer Salad. It has cucumber, tomato, and Clemson Blue Cheese along with a spicy red wine pickle brine slaw. Topped with seared fresh tuna caught right off the SC coast.

Full Transcript

[Announcer] The Sportsman’s Table is brought to you by: the South Carolina Department of Agriculture. Whether you live in South Carolina, or out of state, be sure to buy South Carolina-grown meats, vegetables, and fruits. Make sure your food is South Carolina Certified. It’s a matter of taste.
Well, folks, this week we’re at the International Culinary Institute here in Myrtle Beach. And joining me is a former graduate, and he’s now the proud owner of The Warehouse restaurant in Conway, listen I’ll tell ya what, executive chef Eston McDowell. Eston, thanks, man.
Appreciate you havin’ me on.
Well, listen, it’s always great to have former students, and now see folks do good. You got some tuna for us this week.
I do.
Whatta you got?
We’re gonna do a taste of summer salad, and it’s kinda becoming one of our staples over at The Warehouse. And what it is, because it’s summertime, we like to do fresh produce–
Yeah, yeah.
And it’s been a lot of fun so far, a lotta people are comin’ and eatin’ it up. What we’re gonna do is, we’re gonna do a cucumber, tomato, and Clemson Blue Cheese. And what we do is, we do a spicy pickle brine slaw, that’s a red wine pickle brine.
Awesome.
So we’re gonna do that slaw over top of it, and then sear the tuna and put it over top of it.
All right, man, well let’s get started, I can’t wait.
So what we’re gonna do here …
Lay ‘er down, yeah, there ya go. And folks, if you want a copy of Eston’s recipe, just log on to BobRedfern.com, click on The Sportsman’s Table, it’ll be right there.
I like to hit it with a little bit of blackening, just to give it that little extra oomph.
Yeah, okay.
We’ve got some fresh local tomatoes from here.
Always certified S-C.
And what we’re gonna do is just hit that nicely with some cheese.
Mmm, and that’s blue cheese, right?
Yes, this is a Clemson Blue Cheese.
Clemson Blue Cheese, hmmm.
Then what we’re gonna do now is take a little bit of this slaw, and just layer it over the top.
Oh, man, that’s awesome, great colors, too. Y’know, I know it’s about presentation.
It is about presentation, but I think it’s more about that taste. I like that crisp crunch into it, it’s so good.
I mean, when the waiter brings it out, aahh, it’s that ah-ha moment, okay! Then what we’re gonna do real quick is just sear this.
Now, minute, two each side?
I like to, actually, we like to serve it mid-rare at The Warehouse, so what we do, we do about 35 to 45 seconds on each side, give it a real good, let that blackening sauce get just really good and seared on it.
Okay. And folks, also, the blackening sauce that he’s referring to is, of course, the rub, as we all know, on the fish, and he’ll have that on the recipe as well. Ooh yeah, look at that, ooh! And it doesn’t take long.
No, it’s a very very quick, very quick cook time. We do encourage you, if you do follow the recipe, and cook the pickle brine at your house, we do encourage you to let it pickle overnight, and serve it the next day, just to get all that flavor in there.
That’s awesome. This is a quick dish, man, no wonder folks like it at the restaurant.
That’s right, it does, it comes out very very quick. What we’re gonna do, is we’re just gonna cut this real quick.
Okay. Oh, okay.
What we’re gonna do is just cut this into strips real quick.
Aah, I got ya, awesome, look at that beautiful tuna. Ooh-ooh, now who’da thunk it? Look at that, ahh, man, mm-mm-mmm. All right, Eston, man, we’re ready to plate.
Yeah, and what we do here, and like I said, we really encourage you to kinda get that mid-rare.
Oh, I got ya, yeah.
But, what we’re gonna do is just lay it over top of the salad here.
Mmm, great, mm-mmm.
And what we like to do is this brine has a really really good flavor, so what we like to finish it off with is kind of use this as the dressing of the salad itself, and just hit that spicy brine over top of it.
Now is this mostly eaten as an entree, or before dinner?
You know, it’s kind of funny, we do a lot of both. We have a lot of customers that really enjoy it as an appetizer, and a lot of the ladies that are comin’ into The Warehouse are really startin’ to enjoy it as entrees, y’know?
And it’s fresh.
It is, it’s a fresh as it gets. And it’s so much fun to cook.
Well, The Warehouse, congratulations, in Conway, Eston. And listen folks, if you want more great food like this, on your visit to Myrtle Beach, log on to certifiedscgrown.com, and see what’s fresh on the menu for yourself. We’ll be right back here again next week, with another great recipe on The Sportsman’s Table.
[Announcer] To find out more information on food that’s fresher and tastier, go online at certifiedscgrown.com. Buy Certified South Carolina-grown products. It’s a matter of taste.