strawberries | Bob Redfern's Outdoor Magazine TV Series

Appetite Delight Restaurant & Catering
3726 Oliver Road Vea Ella Gee
Timmonsville, SC 29161
(843) 992-9249

Three Layer Strawberry Cake

1 (18.25 oz.) package white cake mix
1 (3-oz.) package strawberry gelatin
4 large eggs
1/2 cup sugar
1/2 cup finely chopped fresh strawberries 1/2 whipping cream
1/2 cup vegetable oil
1/3 cup all-purpose flour

Preheat oven to 350°. Beat cake mix and next 7 ingredient at low speed with an electric mixer 1 minute. Scrape down sides of bowl and beat at medium speed 2 more minutes, stopping to scrape down sides as needed. (Strawberries should be well blended.)
Pour batter into 3 greased and floured 9-inch round cake pans.
Bake at 350° for 23 minutes or until cakes spring back when pressed lightly with a finger. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and let cool 1 hour or until completely cool.
Spread Strawberry Buttercream Frosting between layers and on top and sides of cake. Garnish, if desired. Serve immediately, or cover and chill until ready to serve.

Strawberry Filling

1 cup of fresh strawberries finely chopped
1 tablespoon of cornstarch dissolved in a 1/2 cup of water 1/2 cup of sugar

Mix all together in a pan. Cook on low heat until it thickens

Strawberry Buttercream Frosting

Beat 1 cup butter, softened, at medium speed with an electric mixer until fluffy (about 20 seconds). Add 1 (32 oz.) package powered sugar and 1 cup finely chopped fresh strawberries: beat at low speed until creamy. (Add more sugar if frosting is too thin, or add more strawberries if too thick.)

5. Lastly, put some strawberry filling in between each layer, as you add in each on top of the other. Then cover cake with strawberry buttercream frosting on and around entire cake.

Chef Ed Dombrowski of Lee’s Farm has a great dish with fresh local SC grown items. Ed’s cooking up a Summer dish with a chicken breast covered with a chili lime, breading and sautéed in pecan oil. Then he’ll finish it off with a Summer strawberry balsamic salsa.

Full Transcript

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 this week’s edition of the Sportsman’s Table. Joining me is Chef Ed Dombrowski. He is the managing partner at Lee’s Farm right here in Murrells Inlet. I tell you what, great produce there. When you’re down here at Deck 383 at Murrells Inlet, you gotta stop over there and get some fresh produce and bring it on with you. Man, man it’s always a pleasure brother.
Excellent, thanks for having me again. Appreciate it.
What kind of food you got for us today?
Well, we’re gonna do some local stuff again. Everything we have here on the table we’re doing today is local. This is from Prestige Farm here in the area.
Right.
We’re gonna do some chicken breast. I’m gonna do a chili lime, bread it, and saute it in here. And then I’m gonna finish it off with, ’cause it’s summertime, and it’s strawberry season here in South Carolina. So I’ma do a strawberry balsamic salsa to go with it.
Oh wow.
Okay.
Well man, let’s get on with this one. This is gon’ be awesome.
Okay, so what we’re gonna do is we’re gonna take our great chicken breast here.
Okay.
[Ed] And we’re gonna throw it in to a little bit of flour batter here.
Okay.
[Ed] And it’s got some chili lime spice in it. You could buy that in a grocery store, it’s pretty easy it’s just some chili powder and some dried lime.
I got ya.
[Ed] You gotta do it in the egg wash.
[Bob] Egg wash, oh yeah.
[Ed] Okay, and then after that, we’re gonna put it in a little Panko. I like the Panko ’cause it’s got, it gives it a little bit of a crunch.
Oh yeah, yeah.
You know.
I like crunch.
Oh yeah, nice. Plus, all that stays on there.
Yes, all stays on there.
Yeah.
[Eds] Looks really good. All right, now were gonna lay that into our pan. I added a little pecan oil in here ’cause you know the high heat and it doesn’t burn, has good heat point.
[Bob] Okay, so pecan oil’s kind of a secret.
Exactly.
Ah, wow.
[Ed] Anything like that. So we got that rolling.
Okay.
Okay, in the meantime we’re gonna start making our salsa while that’s cooking, okay?
Oh wow, all right.
All right, it’s pretty simple. You know, when I do these dishes, they’re very simple dishes. I got some local heirloom tomatoes. These are actually, we grow in the back of the Farmer’s Market.
Right.
[Ed] Okay, so I quartered them. Then I took some fresh local strawberries that came from… Put those in there.
Oh wow.
[Ed] Okay, then we’re going to throw a little bit of cilantro.
[Bob] Oh you’ve gotta have that.
[Ed] Yeah, you got to. Definitely salt and pepper.
Oh wow.
[Ed] Some of best flavors for tomatoes is pepper, salt, balsamic vinegar. It’s phenomenal for strawberries and tomatoes.
Really, no kidding.
Yep. We’re gonna put some balsamic vinegar in there.
Okay.
Okay. Yes, little bit of green onion, okay.
Okay.
Then we’re gonna finish it off with a little bit of olive oil.
Oh wow.
Okay. Now what you wanna do is you wanna mix it around, cover it with plastic. Put in your refrigerator for about two hours so all the flavors meld together. That’s what you want. That’s gonna be the key to that salsa.
Okay, Ed, our chicken’s all ready to go.
That’s right. We’re gonna take it down, put it on the board. And we’re gonna cut it up, we’re gonna slice it.
Oh okay.
Okay. I like slice in it looks really nice on the table.
Presentation always.
Yep, all about presentation.
Wow, that’s so moist.
Yep.
[Bob] You know a lot of times folks cook, especially poultry, they cook it too much.
Exactly.
Man does it taste like sawdust.
[Ed] Well, you know, that’s the thing. You know, a lot of people will overcook that.
Same thing with seafood. A lot of people do that with seafood, they just overcook it.
Yeah.
But you gotta have that moisture in it so you wanna
cook it to the right temperature every time.
Well folks, and if you want a copy of Ed’s recipe just long on to bobredfern.com and go right there.
All right, so what we’re gonna do is we’re gonna put that there, fan it out a little bit.
Okay.
Okay. I’m gonna take a fresh avocado, who can’t, you want an avocado when you’re having
salsa, right?
[Bob] Oh there you go, gotta have.
[Ed] Gotta happen.
[Bob] Oh, wow, it don’t get no fresher than that.
No.
Mmm.
[Ed] A little fresh avocado. Take that, put that over here.
Oh wow.
Okay.
Mhmm.
[Ed] And now what we’re gonna do is we’re gonna take our salsa, I love this stuff.
[Bob] Oh yeah.
[Ed] Put it on a plate there.
[Bob] Look at that.
[Ed] You want a lot extra, you throw some tortilla chips on that plate, finish it off,
okay.
Gotta have some lime.
Oh wow.
[Ed] Okay, I like to just hit everything with a little bit of lime.
[Bob] Yeah, here, lemme get this outta the way.
[Ed] Like that.
[Bob] There we go.
[Ed] Okay. Now, hit it with a little bit of cilantro.
Oh wow, mmm.
Okay.
And a little bit more green pepper. And guess what else we need. How ’bout let’s put a little bit of rice.
Oh yeah.
This is some cilantro lime rice to go with it. That makes a great dish right there.
[Bob] There you go.
Buy and eat local, certifiedscgrown.com log on and see what’s fresh on the menu.
From Deck 383 restaurant here at Murrells Inlet, South Carolina.
We’ll be right back here again next week on another edition of the Sportsman’s Table. We’ll see you then.
[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.