- Late Summer Squash & Peach Carpaccio | The Sportsman’s Table
Chef Dante Passeri, owner of Passieribilities Catering demonstrates a carpaccio of late summer squash, peach and cucumber slices.
Peach & Late-Summer Squash Carpaccio
Serves 4
Ingredients
- 2 ripe peaches
- 1 yellow summer squash
- 1 zucchini
- 2 tbsp extra-virgin olive oil
- ¼ cup balsamic glaze
- 2 tbsp toasted pine nuts
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Procedure:
- Using a mandoline or very sharp knife, thinly slice the peaches, yellow squash, and zucchini.
- Arrange the slices decoratively on a serving platter, slightly overlapping.
- Scatter the basil and pine nuts.
- Drizzle with olive oil, and balsamic glaze over the top.
- Finish with freshly cracked black pepper and salt.
- Shrimp & Corn Fritters | The Sportsman’s Table
Bob welcomes Chef Dante Passeri, owner of Passieribilities Catering to show his take on shrimp and corn fritters.
Sweet Corn & Shrimp Fritters
Makes about 18 fritters
Ingredients
- 1 lb shrimp, peeled, deveined, cooked, chopped
- 2 cups fresh sweet corn kernels
- 1 red bell pepper, finely diced
- 1 shallot, finely diced
- ½ cup all-purpose flour
- ¼ cup cornmeal
- 2 large eggs
- ¼ cup whole milk
- 2 green onions, thinly sliced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- 1 tsp Old Bay seasoning
- ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp freshly cracked black pepper
- Vegetable or canola oil, for frying
Procedure:
- In a large bowl, combine the chopped shrimp, corn, flour, cornmeal, eggs, milk, green onions, parsley, chives, Old Bay, garlic powder, salt, and pepper.
- Mix just until everything is evenly incorporated. Do not overmix.
- Heat oil in a large pot over medium heat.
- Drop the batter into the hot oil by heaping tablespoons.
- Fry for approximately 3-5 minutes, or until golden brown.
- Transfer to a paper-towel-lined plate or wire rack to drain.
- Serve hot with desired sauce.
- Banana Creme Brulee | The Sportsman’s Table
Chef Julia Caldwell of Strand Catering temps us with a delicious dessert, Banana Creme Brulee. Bob and Julia agree, “who doesn’t love bananas?”
Banana Creme Brulee
Ingredients
- 2 bananas
- 1 1/4 c milk
- 1 1/2 tsp vanilla paste
- 2 egg yolk
- 1/3 c sugar
- 1 1/2 tbsp cornstarch
- 1 tbsp butter
- Pinch salt
Procedure:
- Cut and remove banana from peel
- Mash bananas, add milk and immersion blend
- Whisk cornstarch, yolks, sugar, salt in separate bowl
- Temper banana milk into egg, return to pot
- Cook until thick, add butter, vanilla
- Cool in fridge
- Pipe into banana skins and brulee
- Bacon Wrapped Oysters w/Bistro Remoulase | The Sportsman’s Table
Chef Joseph Schuman, owner of “Blue Bayou Bistro” in Georgetown SC demonstrates how he creates Bacon Wrapped Oysters with Bistro Remoulade.
- Beef Tataki | The Sportsman’s Table
Chef Ed Dombrowski demos a Japanese dish for Bob.
- Grouper Confit | The Sportsman’s Table
Chef Ed Drombrowski from Lee’s Farmers Market in Murrells Inlet, SC enlightens Bob on how to prepare Grouper Confit.
- Chicken Thigh Parmesan | The Sportsman’s Table
Chef Tom Mullally serves up a superb dish of Chicken Parmesan.
Chicken Thigh Parmesan
Yield 2 Portions
Ingredients
- 2 – Boneless Chicken Thighs
- ½ Cup Israeli Cous Cous or your favorite Pasta
- ¼ cup AP Flour, Salt, and Pepper
- ½ Cup Cooked Fresh Favorite Vegetables
- 1 ½ oz Salad or Vegetable Oil
- 2 TBSP Whole Butter
- ½ Cup Tomato Sauce
- 2 TBSP parmesan Cheese
Procedure:
Season both sides of the chicken thighs with salt and pepper. Then lightly dredge chicken in flour and sauté over medium-high heat in oil until golden brown on both sides, then finish in a 400-degree oven for about 8-10 minutes.
Sauté or microwave your favorite pasta to heat. Season with salt and pepper and add 1 TBSP of whole butter.
Place your pasta on the plate first. Then place a chicken thigh over the pasta. Place the vegetables around the Pasta.
Top the chicken thigh with tomato sauce, then add grated parmesan over the tomato sauce and enjoy!
Bon Appetite!
- Korean Duck Crostinis | The Sportsman’s Table
Chef Noah Fernandez form Hop Garden in Georgetown, SC shows Bob how to make Korean Duck Crostinis.
https://thehopgardengeorgetown.com/
- Duck Breast | The Sportsman’s Table
SC Chef Ambassador Darren Smith, owner of Rivertown Bistro & Bonfire in Conway, SC demonstrates a delicious duck breast recipe.
- Fried Mac And Cheese Balls | The Sportsman’s Table
Chef Meredith McCarthy owner of the Gnosh Pit Food Truck shows Bob how she makes her decadent Fried Mac and Cheese Balls.
Meredith
Fried Mac and Cheese Balls with Gorgonzola bacon sauce
Ingredients
- 1/2 pound elbow macaroni
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/4 tsp paprika
- 1/4 pound bacon, cooked and crumbled
For Frying: 2 cups all-purpose flour, 4 eggs (beaten), 4 cups panko breadcrumbs, and oil for deep frying
Instructions
1 Prepare Mac and Cheese: Cook macaroni, drain, and set aside. Melt butter, whisk in flour, cook, then whisk in milk until smooth and thickened. Stir in cheeses until melted. Add paprika . Combine macaroni and the cheese sauce.
2 Chill mixture in fridge
3 Form and Coat: Scoop chilled mac and cheese into balls. Coat each in flour, then egg, and finally panko breadcrumbs. Double coat for extra crispiness.
4 Fry: Heat oil to 350°F (175°C) and fry balls in batches until golden brown. Drain on paper towels.
Gorgonzola Bacon Sauce
Ingredients
- 1 tbsp butter
- 1 small shallot, minced
- 1 cup heavy cream
- 4 oz gorgonzola cheese, crumbled
- Salt and black pepper to taste
- 2 tbsp cooked, crumbled bacon
- 1 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
1 Make Sauce: Melt butter and sauté shallot until softened. Add bacon. Add heavy cream and simmer. Stir in crumbled gorgonzola cheese until melted and the sauce is smooth.
2 Finish and Serve: put sauce on bottom and top of Mac balls. Add parsley, more Gorgonzola and bacon.