This Seared Trigger Fish is Certified SC Fresh!

Ginger Snap Crusted Snapper
2 Cups ginger snaps
2 cups bread crumbs
1 tsp S & P
1 tsp granulated garlic
2 cups flour
6 eggs
1/2 cup milk

finely grind snaps in food processor
mix in bread crumbs, S&P, garlic
mix egg and milk
Dredge fish in flour, then egg wash then ginger snap crust
Saute crust side down first for 4-5 minutes, repeat for other side. Finish in 350* oven

Apple-Cider Aioli
1 Granny smith apple
1 Juice and zest from lemon
1 Tbls apple cider
4 egg yolks
2 garlic cloves
2 cups extra virgin olive oil
S&P to taste

Soak apple in lemon juice. Mix eggs, garlic grated apple and apple cider. Puree in food processor. Add oil to mixture in a slow steady stream. Mix in zest with spoon

Sweet Potato and Roasted Brussels Sprout Hash

2-3 medium sized sweet potato, small dice
1 tsp S&P
1 tsp brown sugar
1 Tbsp butter
1 1/2 # brussels Sprout
1/2 # Bacon
1/2 onion small dice
2 garlic cloves chopped
1 tsp rosemary chopped
dice bacon and cook over medium heat until brown but not crispy. remove bacon, drain all but 1 Tbls of fat. add butter sweet potato, onion, garlic, rosemary and Brussels sprouts. saute for 8-10 minutes add brown sugar transfer to 1/2 sheet pan, finish roasting in oven til potatoes are soft. Add remaining bacon.

Adam Kirby is in the kitchen this week with a tasty Vermillion Snapper Recipe!

We’re with Dan Smith, cooking up some fried rabbit! Give it a try and let us know what you think.

Do you love dessert? Then you’ll love this Peach Napoleon Recipe.

This is one recipe you’ll be dying to try, and it’s Certified SC Fresh!

This trout recipe from Frank’s Restaurant will have your mouth watering! Be sure to check it out and let us know what you think!

Have you ever tried SC Certified Tilefish? Now is your chance, check out this great recipe:

Pan Seared Golden Tile Fish with a fried country ham grit cake, and smoked ham butterbean succotash

For the grit cake
1 cups yellow stone ground grits (preferably Adluh Mills)
4 cups milk
½ LB sweet cream butter (cut to small cubes)
Salt and pepper to taste
1 cup chopped country ham (boiled in water to release saltiness)
1 egg and 1 cup of milk, whisked well for egg wash
2 cups All-Purpose Flour for dredge and 2 cups of breadcrumbs for breading
In medium pot combine the milk and butter, and bring to a boil over medium-high heat. Once boiling, pour in grits and stir well to avoid scorching and clumping. Simmer on low heat 45 minutes, stirring constantly to avoid scorching the bottom of the pot, add the country ham and season to taste. Once grits are cooked, pour into a 2 inch pan and refrigerate overnight. Using a 2 inch circle ring mold, stamp out a cold grit cake and set aside. Drop the cake in flour and carefully dredge in flour, then egg wash, then roll in bread crumbs, and fry at 350 degrees until golden brown and hot in the middle.

For the butter beans
1 LB frozen lima beans or soaked fresh beans
1 medium diced yellow onion
1 Quart of chicken stock
2 Quart water
1 piece of smoked ham hock
1 tbsp salt
½ tbsp black pepper
In a medium pot sweat the onions with a little oil, and cook until slightly translucent and soft. Add the rest of the ingredients and bring to a boil. After coming to a full boil, turn heat down and simmer low for about 30-45 minutes.

For the Succotash
2 cups cooked butter beans, drained
1 cup cooked corn kernels
½ cup chopped roasted red peppers
½ cup diced onion (Vidalia if available)
¼ cup dry white wine
¼ cup smoked ham pulled from ham hocks
½ pound + 1 tbsp sweet cream butter
1 tbsp grapeseed oil
Salt and pepper to taste
In medium saute pan heat the oil and tbsp. of butter until butter froths and begins to steam, saute the onions and corn until caramelized. Deglaze pan with white wine, and add the peppers, beans, and ham. Saute for about 2 minutes minutes until almost all liquid is gone, and pan begins to caramelize again. Remove from heat, and slowly and carefully add butter in bit by bit mounting it into the mix, thickening the remaining liquids, and binding the succotash together.

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.