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.
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.
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.
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.
Place all ingredients in a food processor and blend well. If the mixture is too moist add more Panko a little at a time. Store in an airtight container until ready to use.
FRIED PECAN SHRIMP
FLOUR 1 CUP
BUTTERMILK 1 CUP
PECAN BREDDING 1 CUP
SHRIMP (PEELED TAIL ON) 24 EACH
CANOLA OIL 2 CUP
Heat the oil in a heavy bottomed skillet until it just starts to smoke. Dredge the shrimp (one at a time) in the flour, then dip in the buttermilk, and then dredge in the pecan breading. Once all the shrimp are breaded, carefully add half of them to the hot oil. Fry the shrimp on both sides until the breading is a deep golden brown. Remove the shrimp to a towel lined plate and then cook the second half.
Directions: Coat catfish with blackening seasoning. Heat oil in frying pan. When oil is hot enough, add blackened catfish to the pan. Flip catfish and put in oven, on 350 degrees, for about 3-5 minutes. While catfish is cooking, warm tortillas in the oven for about 2 minutes. Bring catfish and tortillas out of the oven and plate fish onto tortillas. Top with slaw, pico, purple cabbage and, finally, the cilantro lime aioli.
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. Folks, welcome to Sportsman’s Table this week. We’re at Deck 383 restaurant down in beautiful Murrells Inlet, South Carolina. Wacca Wache marina. If you had never been there, come on down. But I tell you what, this guy right here is going to be responsible for serving you some great food, and he’s agreed to come on today to do another great recipe for the Sportsman’s Table. Jermaine, Bob. You’re all over it brother. Jermaine Alston, the head chef right here at Deck 383. A pleasure, my friend. What have you got for me today? Well, I’m doing one of our dishes on or menu, it’s a fish taco. Okay. We use catfish for our fish tacos, and it’s local caught catfish. Okay, awesome. All right. So what’s the first step, brother? The first step we’re gonna do, we’re gonna put some oil in our pan right here. Okay. All right. Give me it. Let that heat up a little bit. You know, everybody loves catfish. Oh, everybody loves catfish. But who’d a thought having catfish tacos? Huh? I mean, you can vary. You can use mahi, people use grouper. [Bob] Right. Sea bass. Sea bass. All kinds of fish. I’m gonna just go ahead and blacken these. [Bob] Yeah, but the main thing is that it’s all local caught. Local caught, yeah. [Bob] Certified SC. Yes, sir. [Bob] There you go. Our tomatoes for our pico, our cabbage for our Asian slaw. Gotta load up that tortilla. Yes sir. Okay. We’re gonna go ahead and drop those in the pan. Okay. Now you’re just gonna coat one side? Yeah, they’re real thin. [Bob] Okay, I got you. The cooking time is not going to be real long on ’em. All right, Bob, we’re good to go. The fish is ready to go to the tortillas. Okay man, all right. Tacos coming up! Tacos, tacos. Now folks, if you want a copy of Jermaine’s recipe, just log onto bobredfern.com I’m just putting this catfish right here. Oh man. And that’s a staple here at Deck 383. Oh, we sell a lot of these. Bob, we sell a lot of these. Oh, wow. Our fresh Asian slaw. [Bob] Oh, wow. Asian slaw. Okay, who would have ever thunk it. They love this slaw. [Bob] Oh I can imagine, look at that. Wow. We’ve got some pico. [Bob] Okay. Fresh tomatoes. South Carolina. Some South Carolina gold right there from Lee’s Farm. Lee’s Farm in Murrells Inlet, yeah. Lee’s Farm seems to be the go-to place. They’re good guys. They’re good guys over there. They come through for me all the time. There you go. You in a pinch? Even. Yup. We take some red cabbage here. Like that. [Bob] Oh yeah. It’s all about the eye of the beholder. Oh yes, sir. Like I said, all this produce is South Carolina certified. [Bob] There you go, man. That’s the way Deck 383 loves it. Yes sir. We’re gonna take some of our cilantro-lime aioli. [Bob] Okay. Oh, wow. Oh, nice. Man! That is nice, Jermaine. There you go. And that’s our fish tacos. Jermaine, as always my friend, you never cease to amaze me. Bob, thank you. Thank you for having me on, man. I appreciate it. Well thank you very much for all you do for all the folks down here along the coast at Deck 383. Folks, listen. Buy and eat local. Certifiedscgrown.com. Log on to see what’s fresh on the menu. As well as drop on in on Deck 383, down here at Murrells Inlet. And we’re gonna be right back again next week with another great recipe on the Sportsman’s Table. We’ll see you then. 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.