Some of the best shrimp and grits you’ll ever taste! 6 to 8 shrimp 2 ounces of smoked sausage 2 tablespoons diced onions 4 tablespoons of red and yellow peppers 1 tablespoon of flour 4 ounces of heavy whipping cream 2 ounces of butter 1 ounce of lobster stock Directions In a saute pan on medium heat put butter shrimp onions peppers and sausage in pan. Cook 2 minutes or until shrimp are pink. Add flour heavy whipping cream and lobster stock . stir until makes a rich smooth gravy. Pour over grits you may use yellow stone ground or instant grits always add milk or cream for smooth tasting grits and don’t forget the salt. 1 cup of grits

Here’s another great South Carolina Grown recipe from Chef Eric Wagner at the HGTC!

• Pork tenderloin medallions
• Sweet Potatoes with Worley Farms Goat Cheese
• Roasted Okra
• Palmetto Whiskey Peach Butter

Peach Butter
4 large Juicy Peaches
½ oz vegetable oil
1 oz honey
4 oz apple juice
2 oz Palmetto Whiskey

Peel and rough chop peaches.
Place all ingredients in a sauce pan a slowly reduce until thick. Puree and add Palmetto Whiskey.

 

Another great South Carolina Fresh, pork tenderloin recipe from The Sportsman’s Table!

2 pieces of whole pork tenderloin cut into 4- 6 oz medallions.
4 cups of fresh picked baby spinach leaves
1 tsp minced garlic
1 tsp fine diced shallot
2 cups cooked black eyed peas
1 each roasted red and yellow bell pepper diced small
1 tbsp fine diced red onion
1/2 tsp of fine diced parsley
2 tbsp red wine vinegar
1 tbsp olive oil
1/2 cup honey
1/2 tsp Cajun spice

Combine black eyed peas, red onion, diced peppers, parsley, red wine vinegar and olive oil. Mix well and let set for several hours before eating.
Season sear and cook pork medallions until cooked medium and let rest.
Wilt spinach over low heat with a touch of olive oil, garlic and shallots.
Heat honey over low heat until it has a loose viscosity and stir in Cajun seasoning. Drizzle over pork and around the plate.
ENJOY!!!

Ingredients:
• 6 slices Venison about ¼ inch thick x 6 x 4 (Pounded if Necessary)
• 3 slices lean bacon
• 1 onion, julienned
• 3 dill pickles, sliced
• 2 tbsp butter
• mustard, salt, pepper, corn starch
• 1 – 2 cups Beef Stock
• 1.5 Cups Mushrooms sliced
• ¼ Cup Burgundy Wine
• Pinch of Juniper Berry
• Pinch of Thyme
Instructions:
• Season Venison with salt and freshly ground pepper. Thinly spread mustard on top of each slice.
• Divide bacon, pickle, and 3-4 Julienned onion slices on one end of each slice.
• Roll up slices, tucking the ends in and securing with skewers, wooden cocktail picks, or thread.
• Heat butter in skillet. Brown rouladen well on all sides. Do not crowd rouladen in skillet, or they will not brown nicely. Do in small batches if necessary. Add extra butter if needed.
• Once all rouladen are well browned, add Mushrooms and remainder of Julienned Onion, gently sautéing. Deglaze with Burgundy and add Beef Stock, Juniper and Thyme. Return all rouladen and any accumulated juices to skillet, bring to simmer and cover.
• Simmer for about 1 1/2 hours.
• Remove rouladen. To thicken gravy, combine about 1-2 tbsp corn starch in a little cold water and stir gently into cooking liquid until slightly thickened.
• Season gravy to taste with salt and freshly ground pepper. If you wish, add sour cream to the gravy.
• Remove skewers, picks, or thread to serve rouladen with their gravy.

WHITE LAKE HUNTING LODGE PHEASANT

4 pheasant breasts
Clean breasts, pat dry with paper towel
Put breast in large plastic bag with 2 c buttermilk
Marinate 4-6 hours
Strain pheasant breasts from buttermilk
In a shallow dish mix flour, salt , pepper, paprika (smoked is good), garlic powder and
whatever other spices you may want
In a nonstick skillet heat oil (¼ inch) over medium heat
Dredge pheasant in flour mixture fry in hot oil until brown on both sides
Drain on paper towel
Sauce

You can use cream of 2 small can of cream mushroom or cream of chicken (or 1
each)

Thin with milk (1 cup) add 8 oz can mushroom drained
Or

Melt ½ c butter in sauce pan
Add ½ c flour-cook for 5 minutes on low heat
Mix in 1 c chicken stock and 1 cup milk
Heat until sauce is thickened
Add 2 c mushroom drained (fresh can be used but cook first)
Season with salt, pepper, garlic powder, smoked paprika and any other spice you want
Bring sauce to a slight boil-continue cooking for 5 minutes-stir often
If sauce is too thick add more milk-it should be the consistency of syrup
Cover the bottom of an ovenproof baking dish with sauce
Lay browned pheasant breasts on top of sauce
Pour remaining sauce over breasts
Cover and bake 1 ½ – 2 hours at 275 degrees

Drunken Shrimp Recipe – Chef Ed Dombrowski
serves 4

• 1-1/4 pounds large shrimp, peeled and deveined
• 2 tbl coconut oil
• 1/2 cup local beer
• 1 med onion diced
• 2 scallions chopped
• 4 cloves garlic, minced
• 1 tbl fresh ginger, minced
• 3 tbl ketchup
• 2 tsp cornstarch
• 2 tsp sugar
• 2 tsp water
• 1 tsp red pepper flakes, optional
• 2 cups of cooked Carolina Rice
• salt and pepper to taste

Heat coconut oil in a large skillet over high heat, stir in onion, garlic, and ginger just until fragrant, about 30 seconds. Add the shrimp, salt, and black pepper, and cook and stir until the shrimp is slightly pink, about 2 minutes. Stir in the beer, ketchup, and sugar, and bring the sauce to a boil.

Dissolve the cornstarch in the water, and stir into the boiling sauce. Cook until the sauce returns to a boil and thickens, the shrimp are bright pink on the outside, about 5 minutes. Place rice in bowl and spoon shrimp and sauce on top then Sprinkle with the green onions.

For The Herb Infused Vodka:

1 – 375 milliliter bottle King Charles vodka

4 –  large sprigs fresh rosemary

1 jalapeno pepper seeds and white membrane removed sliced into sixths lengthwise

Several sprigs fresh thyme

3 cloves garlic split lengthwise

Place all ingredients into bottle of vodka making sure they are all covered by the vodka and cap tightly.

Lightly shake a couple times and place in refrigerator for at least 3 days.

 

For The Chowder:

18 fresh littleneck clams scrubbed and free of sand

1Tbs. butter

1/4 cup locally sourced Applewood smoked bacon diced and rendered

1/4 cup of local sweet corn blanched and removed from cobb (about 1 small ear)

1/4 cup diced Vidalia onion

1/2 cup Yukon gold potato peeled, diced and blanched

1 cup bottled clam juice

2 Tbs. herb infused vodka

1/2 cup heavy cream

2 Tbs. biased cut scallions

1 Tbs. chopped parlsey

Generous pinch of espelette pepper or freshly ground pepper

Combine littleneck clams and half of the clam juice in a sauce pan, cover and steam clams over medium

heat until they open (about 3 min). Meanwhile in a medium sized sauté pan melt butter over medium

heat and add onion stirring frequently until translucent (about 2 min). Add bacon and corn and sauté for

1 min. Add potatoes and remaining clam juice and turn off heat. Once all clams have opened add bacon

corn and potato mixture to clams as well as the vodka, cream and parsley. Simmer for 2 to 3 minutes

and pour into large warm bowl. Garnish with scallion and espelette pepper

Pecan crusted local black sea bass over vegetable ragout with carrot puree and spinach beurre blanc.

For the sea bass:

6 oz. fresh local black sea bass

1/2 cup crushed pecans, or enough to coat fish

1/2 cup seasoned flour (flour with salt and black pepper)

egg wash (2-3 beaten eggs with a tsp. of milk)

-place fish in flour, then egg wash, and finally in the crushed pecans (crust only top of fish, not both sides)

preheat nonstick pan on medium with enough olive oil to coat bottom of pan lightly (approximately 3-4 tablespoons)

place fish in the pan pecan side down and toast the pecans (approximately 1-2 minutes) and then turn fish to cook bottom side (1-2 minutes)

finish in a 350 degree oven until fish is cooked through and moist, approximately 135-140 degrees internal temperature

For the vegetable ragout:

1/4 of each vegetable, small diced

sweet potato, peeled and blanched

zucchini

parsnip, peeled and blanched

yellow onion

1/2 clove minced fresh garlic

1/2 teaspoon of minced fresh shallot

sautee the vegetables together over high heat in approximately 2 tablespoons of olive oil and 1 teaspoon of butter with salt and pepper to taste until tender

For the carrot puree:

peel and rough chop 3-4 large carrots

add the carrots to 3 quarts of boiling stock (vegetable or chicken), 4 tablespoons of butter, 1/4 cinnamon stick, 1/4 cup brown sugar, 1 teaspoon ground nutmeg, and salt to taste

cook carrots until tender, around 10 minutes

remove carrots, strain liquid and reserve

puree carrots with 1/4 cup sour cream and add reserved liquid until puree is smooth

For the spinach beurre blanc:

blanch 1 packed cup of fresh spinach, strain, reserve the liquid

puree spinach adding some liquid if necessary until very smooth, set aside

–prepare beurre blanc

1/2 cup dry white wine

1/4 cup of champagne vinegar

1 shallot cut in half

1 teaspoon whole mixed peppercorns

1 bay leaf

a few sprigs each of fresh thyme and tarragon

2 tablespoons of heavy cream

2 sticks of unsalted butter cut in teaspoon size cubes (keep chilled)

add all ingredients together except butter and cream in saucepan

reduce over medium low heat until there is approximately 2-3 tablespoons of liquid left (do not let liquid dry out completely)

reduce heat to low

then add heavy cream and let reduce for about 15 more seconds

remove chilled butter and begin adding butter cubes a few at a time (3-4 cubes) constantly whisking to emulsify sauce (let butter melt completely into the sauce before adding more cubes, remove from heat occasionally if needed so not to break sauce)

remove from heat and adjust flavor with salt and touch of lemon juice

strain through fine mesh chinois

add pureed spinach to desired color and consistency

For the garnish: sweet potato

sweet potato guafrettes
microgreens

Plating the dish:
Decorate plate with carrot puree, add vegetable ragout, add fish, top with spinach beurre blanc, garnish!

Ingredients:

30 U-15 shrimp,peeled and deviened
2 cloves garlic, minced
1 onion diced
1/4 cup dry white wine
1/2 cup chicken stock
2 T butter
3 pieces of thick cut bacon diced
salt and pepper to taste
2 cups heavy cream
2 cups water
1 bag yellow instant grits
2 T chicken base
1/4 cup pecorino romano cheese
1/2 cup mascarpone cheese
2 T tomato cocasse, garnish
2T green onion, chopped, garnish

Directions:

1. Heat chicken stock and heavy cream in a heavy sauce pot, season with chicken base and bring to a
boil over high heat,Quickly whisk in the polenta until fully incorporated.

2 Lower the heat to a low simmer, add the butter and allow the grits to cook, stirring occasionally, for 5 minutes.

3. Finish by stirring in 1/2 cup mascarpone cheese and pecorino romano cheese, mix well, add salt to
taste as needed. Set aside.

4. Preheat a large skillet, cook bacon to render fat and cook until crisp set aside, add minced garlic and onion cook until garlic is golden brown, add shrimp and cook for 2
minutes on each side.

5. Deglaze pan with white wine, reduce by half, add chicken stock, balsamic vinegar and season with salt
and pepper as needed.
Cook for another 4 minutes then whisk in 4 T butter, remove from heat and serve.

6. To serve, place a portion of the polenta in the center of the serving bowl, arrange 5 shrimp around and
spoon some sauce over it, garnish with green onion and tomato cocasse, and bacon

Pork Tenderloin Medallions Recipe

Sweet Potatoes with Worley Farms Goat Cheese

Roasted Okra

Palmetto Whiskey Peach Butter

Peach Butter

4 large Juicy Peaches

½ oz vegetable oil

1 oz honey

4 oz apple juice

2 oz Palmetto Whiskey

Peel and rough chop peaches.

Place all ingredients in a sauce pan a slowly reduce until thick.

Puree and add Palmetto Whiskey.

Chef Eric Wagner