Fried Shrimp and Altman Farm & Mill Grits with Stewed Tomatoes
3 large tomatoes, diced
1 medium onion, diced
3-4 cloves of garlic, peeled and minced
2 jalapenos, gutted and diced
2 Tbs. butter
1 tsp. salt & pepper
1/3 c. white wine
In a preheated sauce pan, add butter then saute the onions, garlic, jalapenos, and cook down for about 10 minutes. Add tomatoes, wine, and water. Cover and simmer for 30 minutes – stirring occasionally. Remove lid and reduce until thickened.
Altman Farm & Mill Grits should be prepared according to the package.
Use Altman Farm and Mill’s Fish Fry to batter 1lb. of head-off shrimp, peeled and deveined. Fry the shrimp according to the directions on the package.
Take sliced green tomato and soak in buttermilk for 10 minutes, refrigerated. Mix 1 cup of cornmeal and seafood breader in a mixing bowl. Set aside. In a deep frying pan or skillet, add 1 cups of frying oil and heat until 250 degrees. Take green tomatoes from fridge and coat with the cornmeal and seafood breader mixture. Drop in pan and cook until golden brown. Place on a baking sheet. Top green tomatoes with bacon and parmesan. Place in the oven for 5 minutes at 400 degrees. Serve over sautéed spinach.
[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. Folks, welcome to our Sportsman’s Table recipe this week. We are in Murrells Inlet, South Carolina at Wacca Wache Marina and Deck 383 Restaurant down here. And our chef today is Executive Chef Jermaine Alston. He is the head guy right down here at Deck 383 Restaurant in beautiful Murrells Inlet. I gotta welcome you to the show, my friend. Bob, thanks for having me. Hey listen, I’ll tell you what, we got a great recipe and I’m really excited about this. ‘Cause this is one of the most favorite things that I love and that’s fried green tomatoes. And not everybody can do that, huh? Oh no, everybody can’t do fried green tomatoes. Well, this going to be awesome. Okay now, tell me, what is going to be your first step here? Okay, other than Certified SC grown green tomatoes. South Carolina SCC, grown right up the road from Lee’s Farm, best vegetables around here. Trust me. All right, man. What’s the first step? The first step, we gonna slice the tomato real quick. About a quarter inch thick. Now that kinda makes it where when you’re talkin’ bout green tomatoes, you gotta have ’em crispy. You don’t wanna cut it too thick, ’cause you’re gonna have that extra crust on it. So I always cut mine ’bout a quarter inch thick. We’re gonna dredge it in the buttermilk. Oh man, buttermilk, mmm! Oh, look at that! Our special season blend. Just make sure the whole green tomato is coated all the way through. That’s good, that’s good now. All right. All right, now I got the pan ready for you, man. Pan is ready, I hear you. Oh, that’s what you wanna hear, right there. That crisp, right there. Oh, now we cookin’, baby. [Bob] Now what’s the secret? How long you gonna leave ’em in there? Imma cook ’em probably about, not even ten, fifteen seconds on each side. As you can see, they’re already startin’ to brown. Oh yeah, big time. [Jermaine] Beautiful. [Bob] Now again, this is something that when guests come down to Deck 383, fried green tomatoes, you’re all over it, huh? Yep. We’re gonna let those cook right there for probably about, like I said, ten, fifteen seconds on each side. Let it get a good crisp to it. We’re gonna bring it off. Set it off to our pan here over to the side. Oh, look at the golden brown, golden brown. [Bob] I love fried green tomatoes. [Jermaine] Set those right there. Let those cool off a bit. Now what? Now, then we’re gonna go to our next stage. We’re gonna throw ’em in the oven for about five to seven minutes, and we’re gonna top it with some apple smoked bacon and some shredded Parmesan cheese. Oh man, well, let’s do it. Put it on there and let’s get ’em in the oven. All right. Ready? Let’s do it. A’ight. Got your bacon. You can never put enough bacon. [Bob] That’s true. Where would we be without bacon? [Jermaine] Never put enough bacon. [Bob] Now, in the oven, you say, at 350 for-? [Jermaine] About 350 depending on how hungry you are. [Bob] I got you, all right, a little Parmesan. [Jermaine] A little shred up Parmesan, throw that on top. [Bob] Now, that makes it even crispier. [Jermaine] Oh yes, oh yes. [Bob] There you go, okay. [Jermaine] There you go. All right, here’s our finished product, as it comes out the oven, fried green tomatoes at Deck 383. Wow, Jermaine, listen to me, man. Thank you so much for our recipe this week. Listen, we can’t wait to get back here to do another one, okay. And folks, listen: buy local, eat fresh, right here at Deck 383 on the intercoastal waterway on the Waccamaw River in Murrells Inlet, South Carolina, Wacca Wache Marina. You and all the rest of the folks who come on down to Deck 383, this guy and his staff are gonna cook up some great food for ya. And as I always like to say each and every week, Certified SC grown. Check ’em out. Eat fresh, buy local. We’ll see you back here again next week on another 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. Bob Redfern’s Outdoor Magazine is being brought to you today by Chevrolet, the official vehicle of Bob Redfern’s Outdoor Magazine. By the South Carolina Agriculture Department, it’s a matter of taste.
Bob’s at Chive Blossom Café this week. Joining Bob is guest chef Andreann Geise from My Big Fat Greek Kitchen in Myrtle Beach with a great recipe. She’ll be preparing a Greek dish called Moussaka but substituting the eggplant with certified SC-grown green tomatoes.
[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. Welcome to Chive Blossom Café on The Sportsman’s Table this week, and joining me is my guest chef Andreann Geise with My Big Fat Greek Kitchen here in Myrtle Beach, and she’s got a great recipe for us. It’s got some fresh green tomatoes, certified SC-grown. Okay, Andreann. Well, I tell you what. I’m gonna let you tell everybody what you’re building here, okay? Because I love green tomatoes. I’m baking a Greek dish called moussaka and I’m substituting the eggplant with green tomatoes. They’re a wonderful substitution for it, and they’re fresh, local tomatoes. Oh, that’s great. Well, what’s the first step? So, the first step in the dish is you’re gonna cook off some potatoes, and you’re gonna put them in a pan. They’re layered into a pan, and they’re just fork-tender. [Bob] You want me to help you here a little bit? Yeah, I’m gonna lay this over here. The green tomatoes were lightly floured and salted and sautéed up, and they’re just gonna be layered right on top of that. Oh wow. So you’re basically just squeezing in there. The flour that I coated them with helps it make a nice sauce and thicken up while it cooks. [Bob] And folks, if you want a copy of her recipe, just log onto bobredfern.com. Go to The Sportsman’s Table and it’ll be right there. The next layer is gonna be meat sauce, and let me put this to the side. I browned some ground beef. You could do pork, you could do whatever, deer meat, if you want to. I browned it off, putting it back in a hot pan with a little bit of olive oil. Oops! [Bob] There we go. [Andreann] It’s decided to jump on me. There we go. Told you, everything’s so fresh, it’s alive here. [Bob] Yeah, man, I’m helping you. I’m trying to get my certified flipping. Okay, there we go. [Andreann] I’ve also sautéed some onions with a little bit of garlic, salt, and pepper. [Bob] Am I shaking it right? You’re shaking it right. Okay. I’m gonna mix that up a little bit. And now this is my own spice blend that I’m putting in there. Okay. It will be listed on your website, so I’m gonna give away my secrets. Yeah, there you go. And I like to make my own tomato sauce and I jar it, but you can buy whatever garden tomato sauce you like or your favorite tomato sauce, and that gets poured in. [Bob] Wow. Once the sauce has simmered a little bit and the flavors melded together, you pour the sauce on top, and you want a nice thick layer. The potatoes on the bottom are gonna drink a lot of this sauce. So you just pour it on there, get it pretty even. It doesn’t have to be exact. [Bob] Oh yeah. And we’re gonna press it down a little bit. We want it nice and flat because we have the last layer going on, which is a Béchamel sauce, but I wanted to add a little South to it, so I added some stone-ground grits to my Béchamel. Oh, wow. Now, how long is this gonna have to cook for? It’s gonna cook at 375 for about 35 to 40 minutes until you get a nice brown topping. Let me lay this over to the side here. And in this pan, I’ve got… Thank you. I’m helping. I appreciate it. I’m your sous chef today, how ’bout that? Well, you’re a wonderful sous chef. Thank you. So, I’ve got the Béchamel cooking. As you can see, it’s… It’s kind of like a real– Really thick. Yeah, it’s thin for grits but thick for a Béchamel, but it’s gonna bake and it’s gonna fluff up. Okay, so we pour that on top. And it’s not gonna puff too much, so you want it pretty much almost to the top of the pan, but not quite, and you just kinda spread it even. [Bob] Okay, that’s easy. Yeah, it’s a quick dish, and it’s all in one. You pretty much have everything you need in one dish. You got grits. You got potatoes, You got a nice meat sauce. You do, here, let me help you with that. Okay, put that to the side. So, this’ll go in the oven. Okay. And we’ll put that in the oven and when it’s done, it’ll look like this. [Bob] That is awesome. Look at that, mm. Got a little bit of salad on top there. Yes, I do a little fresh salad. It’s got parsley, tomato, onions, a little bit of cucumber, and it gives it a little bit of color. It’s a little brightness to the dish. There you go. Thank you so much for being our guest chef today. I appreciate it. Folks, listen, if you would like more great recipes just like you saw today on The Sportsman’s Table, you can also log on to certifiedscgrown.com and see what’s fresh on your menu, as well as the next time you’re in Myrtle Beach, come on down to The Chive Blossom Cafe, Pawleys Island, or contact My Big Fat Greek Kitchen and you could have Andreann, well, she could prepare a meal just for you at home. That’s all we got time for this week. We’ll be right back next week with another great recipe, right here 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.
[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. [Bob] Welcome to this edition of Sportsman’s Table with me is Chef and owner of Johnny D’s Waffles and Bakery here in Myrtle Beach. Chef Jamie Saunders. And she’s got something that has shrimp, green tomato’s, eggs, listen. Stay tuned and watch. This is gonna be awesome. Yep! Johnny D’s. I’m so excited to be here, okay. Wow, thank you. First thing we’re gonna do, is I’m gonna get my shrimp cooking here. So I got a little bit of unsalted butter here. Okay. A little bit of onions. And I already cooked my fried green tomatoes earlier. So I used a little bit of buttermilk a little fry flour and a little bit of corn meal to get those nice breaded and nice texture for the dish. You know, not everybody can fry green tomatoes. And you know what I like about green tomatoes. They haven’t got that sweetness yet, so it’s little bit of better, I made a nice honey bacon jam here. So that’s gonna bring the sweetness to the dish and the saltiness like with the bacon. That everyone just loves so much. So, we’re gonna make a little bit of benedict here, I mean, I am waffle, I mean breakfast expert, so. There you go. So we got those onions cooking a little bit. I just want to bring out the flavor, bring out some aroma. And I’m gonna get my shrimp cooking. Well folks, if you want a copy of Jamie’s recipe just log on to BobRedfern.com go to the Sportsman’s Table and voila, it’ll be right there. And we are down in the Myrtle Beach area. Drop by Johnny D’s Waffles and Bakery and you’ll probably see Jamie in there doing this exact same thing. So the best part of the dish is I got my beer here. So we’re gonna finish off with a little bit of beer. We’re gonna let that shrimp finish cooking in that braising. The two B’s, beer for breakfast. Exactly, why not? I mean, we do serve liquor at the restaurant. Yeah, okay. So we might as well. You know, beer, liquor, bloody mary’s what ever you want here. Yeah, exactly. [Jamie] So we’re gonna get that going. And I mean shrimp is pretty relatively quickly cooked so it’s only gonna take a minute or two. [Bob] You just gotta let them get pink. [Jamie] That’s it. We’re gonna let them curl up a little bit. But in the mean time here, I’m gonna start plating. [Bob] Okay. [Jamie] So I got my fried green tomatoes that I made. All right, let me get this out of the way a little bit. We don’t want to block it. There ya go. All right. Oh yeah. We’re gonna take little bit of this bacon jam. And that’s got honey in it to. Yes. Wow, that’s awesome. [Jamie] Local honey, fresh local honey right out of Conway. [Bob] Certified S.C. grown folks. [Jamie] I’m not gonna be to cheap because let’s face it, it’s bacon and everyone loves it. [Bob] Fresh on the menu at Johnny D’s. [Jamie] Yep. So as soon as this shrimp is ready here we’re gonna take it and put two or three on there. How ever many you want. I’m gonna go for three because I’m pretty hungry this morning. There you go. We’re gonna take this right on here. No, you told me you were vertically challenged, okay. You’re not that short. No, you’re standing on a box. [Jamie] I’m standing on a box, I don’t want to look like a midget compared to you. [Bob] Oh my goodness. You gotta laugh, it’s breakfast. It’s breakfast and we’re having shrimp and we’re getting a little fancy here for breakfast. [Bob] Wow! We’re gonna do our poached eggs. Oh wow. And you know not everybody can poach and egg either. No these are pretty good, I did a pretty good job with these ones. Yeah, you did, man that’s fantastic. [Jamie] I get a lot of practice though, we serve a lot. And you want to do the honors? [Bob] You do I’ll get it out the way. [Jamie] This is a nice little hollandaise I made. [Bob] There we go. [Jamie] I’m just gonna spoon it over the top. And that’s it. [Bob] Look at that. [Jamie] It’s all ready for ya. Wow, fried green tomatoes, fresh South Carolina shrimp, eggs right there. You knocked it out of the park, Jamie. Thank you so much, thank you. Thank you. Well listen folks, that is another great recipe on the Sportsman’s Table. Log on to CertifiedSCgrown.com and see what’s fresh on the menu. And hey, when you’re in Myrtle Beach, stop on by and see Jamie, Johnny D’s Waffles and Bakery right there on Myrtle Beach. [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.