If you’ve ever wanted a really delicious and simple recipe for Black Drum, we’ve got you covered! Here’s a simple recipe from Chef Adam Kirby. For Fish : 1 ea black drum 6oz 1/2 cup pistachio 2 tbl ap flour 2 tbl bread crump S&P Sauce : 1 tsp sugar 3 tbl red vinegar 3 oz cold butter Rough chop pistachios. Add flour and breadcrumbs salt and pepper mix well. Smash fish into mixture. Sauté over medium heat until done. Remove from pan. Deglaze Pan with vinegar and sugar. Reduce vinegar by half. Remove from heat and add cold butter till completely Inc. Veg: Favorite summer vegetables sautéed in a really hot pan with salt and pepper till tender. Adam Kirby Chef co-owner Bistro 217 Rustic Table

Seared Duck breast sous vide recipe by Chef Elvis Xhani.

Ingredients
Duck breast 2
Sweet potato 2
Baby buck Choi 3
Honey 1/4 cup
Butter 1/2 stick
Salt and pepper

For the sauce

Soy 1 cup
Sesame oil 1/4 cup
Rice wine vinegar 1 cup
Brown sugar 1/2 cup
Garlic 2 cloves
Red onion 2 tablespoon

Equipment list

Sous vide machine (Joule)
Vacuum sealer
Vacuum bags

Preparation
Set the sous vide machine at 133 degree Fahrenheit
Clean the duck breast from any excess fat, add salt, pepper and seal in a vacuum bag. Place the bag in the water bath at 133 degrees for one hour and 30 min.

While the duck breast cooks blanch the baby buck Choi and reserve in the refrigerator. Peal the sweet pot and cut in 6. Place in a pan, add honey, butter, salt, pepper, cover and cook in the oven at 350 degrees for one hour.

For the sauce mix all the ingredients in a mixer and blend for one minute. Keep at room temperature.

Before you serve, heat a skillet, place the duck breast skin down, add the baby buck Choi and sweet pot, heat well. Place the vegetables in a plate, slice the duck breast and place an the top, finish with the sauce and enjoy.

Fresh Snapper over Zucchini Spaghetti Recipe from Chef Katie Weatherford

Prepare:

EVOO
2 (6oz) snapper filets
4 zucchini (sliced on mandolin to make zoodles)
4 oz baby heirloom grape tomatoes (cut in half)
4 oz sweet corn (
Pinch garlic
S&P to taste

Salt and Pepper snapper. Cook in sauté pan in evoo until cooked through.

Heat evoo and garlic in separate sauté pan until garlic is fragrant. Add zoodles and cook for about 1 minute tossing to coat with oil. Add tomatoes and corn and toss with zoodles for another 2 minutes or until vegetables are warm. Add salt and pepper and toss again to incorporate all ingredients together. Plate with vegetables in center of plate and lay the fish across vegetables.

Fish Gyro served with Black-eyed pea Tabouli by Chef Andreann Geise.

Ingredients:
1 pound fresh fish filets (cut into strips)
½ teaspoon coarse kosher salt
¼ cup Middle eastern rub (recipe below)
2 tablespoons butter
4 Greek style pitas
1/2cup Greek salsa (recipe below)
½ cup Tzatziki sauce (recipe below)

Instructions:
Season fish on all sides with salt. Season liberally with middle eastern rub.
Heat a large nonstick skillet over medium to high heat. Once hot add butter. When butter is melted and starting to brown add fish. Cook 2 to 3 minutes per side.
While fish is cooking place pita on a hot grill or in oven just long enough to warm.
To assemble:
Place fish onto center of the pita bread, spoon over a few tablespoons of Tzatziki and salsa. Fold over and use a piece of foil to keep bottom end secured and make it easier to eat. Serve

Middle Eastern Rub
Ingredients:
1 tablespoons dried thyme
1 tablespoons dried sumac
1 tablespoons sesame seeds, (preferable toasted)
1 tablespoons ground coriander
1 tablespoon ground cumin
1/2tablesoons smoked paprika
1/2tablespoons ground ginger
1/2tablespoons ground turmeric
1/2tablespoon ground black pepper
1 teaspoon granulated garlic
1 teaspoon cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground all spice (or cloves)
¼ teaspoon ground coriander
¼ teaspoon ground Cayenne pepper

Instructions: Combine all ingredients well.

*Alternatively you can use equal parts Shawarma and Za’Atar spice for the rub.

Greek Salsa
Ingredients:
1 cucumber seeded and diced
1 tomato small diced
¼ cup diced red onion
½ teaspoon salt
½ teaspoon pepper
¼ cup apple cider vinegar
1/3 cup extra virgin olive oil
1 tablespoon brown sugar
Instructions:
Combine all ingredients in a bowl and stir to combine. Keep refrigerated until ready to use
Tzatziki sauce
Ingredients:
1/2cup finely chopped fresh dill
2 cloves garlic finely minced
1/2teaspoon kosher salt
2 Tablespoon extra virgin olive oil
1 teaspoon lemon zest
1/4cup fresh lemon juice
1 tablespoon brown sugar
1/4teaspoon ground white pepper
1 large seedless cucumber (skinned ,course grated and drained)
1 1/4 Cup Greek style yogurt (may substitute sour cream)

Instructions:
Place all ingredients into a medium size bowl. Mix well to combine. Cover and refrigerate for at least 2 hours before serving. (best if refrigerated overnight).

Black-eyed Pea Tabouli Salad
Ingredients
2 cups cooked Black-eyed peas
2 bunches of fresh parsley (finely chopped)
2 cloves of garlic (finely minced or grated)
2 mint leaves (finely chopped)
1 tomato (small diced)
¼ cup diced red onion
2 Lemons
1/3 cup extra virgin olive oil
1/4teaspoon brown sugar
½ teaspoon kosher salt
½ teaspoon fresh ground black pepper
Instructions:
Place beans into a large bowl, add parsley, garlic, mint, diced tomato and onions.

In a small 16 oz bowl wish together the zest and juice of two lemons, olive oil, sugar, salt and pepper. Pour over the salad and mix well to combine. Chill until ready to serve.

For the sauce

• 2 cups of your favorite Grits
• ( I used Geechie Boy blue grits from Edisto Island SC)
• 6 tablespoons unsalted butter
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• ¾ cup white wine, Chardonnay
• 1 lemon, juiced
• 2oz diced candied jalapenos
• 1 pound jumbo lump crab meat
• 1 cup grated Parmesan cheese
• kosher salt
• For lemon and garlic topping
• 2 tablespoons unsalted butter
• 1 clove garlic, minced
• 2 tablespoons parsley, chopped
• 2 tablespoons lemon zest, from 1 medium lemon

Instructions

Cook Grits according to package directions.

In large pan over medium high heat melt butter in olive oil. Add garlic and cook for 30 seconds, stirring constantly, until fragrant. Add white wine, lemon juice and candied jalapenos. Bring to boil and reduce to simmer and cook for 8 minutes. Add lump crab meat and stir to mix well. Add ½ cup of Parmesan and kosher salt; stir. Pour sauce over the grits. Top with Lemon Zest, Garlic, Parsley and some more Parmesan cheese (optional)and serve.

SERVES 4

Chef Ed Dombrowski
Lees Farmers Market
Murrells Inlet, SC

16 Jumbo Shrimp Peeled and deveined
1 roasted red pepper diced
1 roasted yellow pepper diced
1 cucumber peeled seeded and diced
2 ripe tomatoes diced
2 tbs red onion thinly sliced
2 cups day old bread torn into small pieces
¼ cup red wine vinegar
¾ cup good olive oil
10 leaves basil thinly sliced
Salt and pepper to taste

Skewer Shrimp season with pepper and grill a minute or two on each side Remove and reserve. Place all ingredients for the salad into a mixing bowl and dress with oil and vinegar. Let stand for a few minutes. Top assemble place a small amount of salad onto a plate and 4 shrimp per person on top of each salad. Serves 4 with some salad left over for a snack later.

Blueberry Basil Goat Cheese Pie
Sugar 3/4 cup
Corn Starch 1 Tbsp
Lemon Juice 1 Tbsp
Blueberries 2 cups
Salt 1/4 tsp
Basil Leaves, chopped 5
Goat Cheese 1/2 cup

Mix all ingredients and chill until cold to the touch, about 5-10 minutes
Place mix in chilled pie crust
Bake immediately at 375 for 35-40 minutes
Raspberry Coulis
Raspberry puree 4 oz
Sugar 1 Tbsp
Light Corn Syrup 1 1/2 tsp
Lemon Juice 1.5 oz

Combine the fruit puree with sugar and syrup
Add lemon juice
Serve cold or warm
Pie Crust
Unsalted Butter, diced and chilled 1/2 lb
All Purpose Flour 10.5 oz
Buttermilk or water, cold 2 fl oz
Salt 1 tsp
Sugar 1 1/2 tsp
Vanilla 1 1/2 tsp

Cut butter into flour, place in fridge
Combine buttermilk, slat, sugar and vanilla, chill for a few minutes
Gradually add buttermilk mix to flour mix. Mixing with gloved hands until dough holds together when squeezed
Cover and chill until cold and firm
When ready to use roll out and line pan. Chill again before filling with pie mix!

Be sure to print out this recipe:

Adulla Mills yellow stone ground Grits – 1 cup
Unsalted Butter – 1/4 cup
Heavy Cream – 1/2 cup
Water – 2 cups
Chef’s House seasoning salt – 3 tsp
1/2 cup of homemade pimento cheese
Boil water and butter together then add Grits. Slowly stir and turn stove down to simmer for about 15 minutes while stirring periodically. Add heavy cream and chef’s salt to taste. When the grits get to a creamy smooth consistency stir in your pimento cheese. Hold on the stove with a lid

1 dz medium 26/30 local shrimp
1 cup of julienne red onion
1 cup of assorted julienne bell peppers ( red, green, yellow )
3/4 cup of sliced Andouille sausage
1Tbs of soft unsalted butter
3/4 Tbs of Cajun spice
2 tsp of chef’s house seasoning
1 1/2 cups of heavy cream
Place butter in skillet until melted and hot
Add peppers,onions,and sausage then cook until the peppers are still a little crunchy
Add local Shrimp and cook until the shrimp have been seared properly on both sides
Add heavy cream, Cajun spice, and let the cream reduce until its shiny and thicker ( or as the chef’s like to say, Nape )
Add Chef’s seasoning to taste.
Pour your finished Grits into a large pasta bowl or plate
Pour your finished shrimp and pepper mixture with cream sauce over the Grits
Garnish with Parsley

This dish will excite anyone’s taste buds and will help you understand and learn how to love Grits, if you haven’t already.

Chef Nick Huckabee: Hog Snapper w/Carolina rice and grilled squash.

Restaurant: Bliss in Murrells Inlet, SC

Website: true-bliss.com (closed)

Hog snapper with carolina plantation pecan rice pilaf grilled squash finished with a blueberry compote and grilled peaches.

The recipe consists of a 6 oz portion of hog fish,
1/2 cup of rice 1 cup of chicken stock,
1/4 cup of chopped and toasted pecans,
1 yellow crocked neck squash,
1/2 pint of blueberries,
1 tbsp cayenne pepper,
1 tbsp of brown sugar,
1 tsp of fresh chopped basil,
1 beautiful carolina peach.

How to: To cook the rice bring the chicken stock to a rolling boil and add the rice. reduce the heat to low and cover for 20 minutes. Season with salt and pepper and let rest.

The next thing is to get begin cooking the blueberry compote.
In a small sauce pan add the blueberries, brown sugar, and cayenne pepper. Bring these ingredients to a low simmer and stir occasionally for a cooking time of about 25 minutes. Add in the fresh chopped basil and season lightly with a little salt.

For the hog fish and squash you will need a little olive oil, salt, pepper, and garlic powder. Cut the squash into rings and lightly coat them with your seasonings. The hog fish should also be lightly coated with oil and your seasonings.

Cut the peach into wedges and season very lightly with just a pinch of salt and sugar. Grill the fish, squash and peaches over medium heat for approximately 8 to 10 minutes depending on the grill.

Last you will need to add your chopped pecans to the rice. Serve the fish over the rice with the grilled squash on the side, a tsp of blueberry compote over the fish and grilled peaches for the garnish. ENJOY!

Here’s a wonderful Mountain Trout Recipe from Chef Paul Kelly you’ll want to make this winter!

Potato Encrusted Mountain Trout

Topped with Roasted Spaghetti Squash and Finished with Brown Butter, Capers, Lemon, Jumbo Crab and Toasted Pecans.

Ingredients:

.5lb – Butter, Soft
1 Small Spaghetti Squash (Cut in half, season with soft butter)
3 TBL – Honey, Drizzle over. Salt & White Pepper

Roast in a pan with ¼ cup of water, cover 1 hour @375F – Remove and cool, then scrape out the pulp.

In a small saute pan, add one 1stp of butter, add squash and saute until warm.

Take 3 Idaho potatoes and grate them, then squeeze out the liquid. Next, cover the trout with the potatoes, salt and pepper and using a non-stick pan, heat the pan with 2tbl of soft butter.

Trout

Take 2 8-10oz filets of bonless trout and lay them in a pan, potato side down. Cook them 5-7 minutes, med to high heat checking every 3 minutes for a golden color.

Turn over the fish with a spatula and put them into the oven at 400F for 8 to 10 minutes.

Last, take 1tbl of lemon juice, 2tbl of capers and heat in a small saucepan. The add 4oz of jumbo crab meat, 1tsp of freshly chopped parsley and stir.

Remove fish from the oven, plate it, top with the warm spaghetti squash and add an equal amount of sauce over the fish.

Garnish with 1/4c of toasted pecans and enjoy!