Pan Sautéed Dove Breast in Red Eye Gravy over Carolina Rice and Southern Style Collards

For Dove:

• 6 dove breast
• ½ cup bacon grease
• 1 tsp thyme, dry or fresh
• 1 tsp oregano, dry or fresh
• ½ tsp salt
• ½ tsp pepper

For Red Eye Gravy:

• 1 cup beef stock
• ½ cup strong coffee
• ¼ cup red wine

For Rice:

• 1 cup rice
• 2 cups chicken stock or broth
• 1 Tbs Salt

Directions: Bring stock to a boil and add rice. Reduce heat and simmer covered for 20 minutes or until tender.

For Collards:

• 4 quarts water
• 1 lb ham hocks
• 1 Tbs salt
• 1 Tbs pepper
• 2 Tbs butter
• ¼ cup apple cider vinegar
• 1 bunch collards, stemmed and cleaned thoroughly

Directions: Boil your ham hocks, seasoning and butter for 1 hour. Then add your collards and cook for another hour or until tender. Adjust seasonings and add your vinegar at the end.

Directions for Dove: Season your dove breast with seasonings. Heat your bacon fat over medium-high heat and add all dove breasts to fat. Cook on each side for about 1 minute. Set aside. Add your stock, coffee and red wine. Reduce for 5-10 minutes.

Serve with rice and collards and garnish with red eye gravy.

5# Boneless Carolina Pride pork loin
1 8oz. jar of Sallie’s Greatest Fig, onion and rosemary jam
2tbls salt
2tbls pepper

Generously salt and pepper the pork, then take 4 ounces of jam and rub on the pork. For best let sit over night. Start with a little olive oil in a hot skillet, place the pork in the pan until and nice crust forms on the bottom of the pork. Once you get the crust turn the loin over and place in the oven on 400 degrees for 15 minutes or until the internal temperature is 140 degrees. Remove from oven and let the pork rest for 15minutes. Use the remaining jam to mix with the juices from the pork pan, this will create your sauce. Slice the pork and serve with a drizzle of your sauce on the top

Kalets

1 container kalets
1tsp salt
1tsp pepper
1tbsp olive oil
Place a X cut on the stem of the kalets to ensure they will be tender, Coat kalets with your oil salt and pepper, roast in oven for 20 minutes on 400 degrees

Grilled Shrimp Tuscan Bread Salad

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.

Mexican Slaw Recipe

2c Dukes Mayonnase
1c Cider Vinegar
1c Sugar
2 – Lemons, zested & juiced
1 Tbsp – Sriracha
2 bunches – Cilantro
Salt and pepper to taste

Directions:
Except for mayo, blend all ingredients in the blender until smooth. Then, mix puree with may and portion into 8oz cups.

2 heads – Green Cabbage, shredded
1 head – Red Cabbage, shredded
3c – Carrots, shredded

Mix wet and dry ingredients before serving.

Grilled Mahi-mahi, BBQ Shrimp, Sautéed Summer Vegetables, Creamy Grits
By: Joseph Bonaparte
Horry Georgetown Technical College
Serves 4

Mahi Mahi rub
2 TBSP Kosher Salt
1 TBSP finely ground coffee
1 TBSP chili powder (not hot)
1 TSP cumin
½ TSP Ground Black Pepper
½ TSP Fresh Thyme, chopped
½ TSP Fresh Sage, chopped
½ TSP Fresh Rosemary, chopped
Mix all ingredients thoroughly.
For the Mahi Mahi – 4 each 4 to 6 ounce fillets.
1. Liberally season the fillets with the season mix.
2. Either bring a grill to medium heat, or heat a grill pan over medium to medium high heat.
3. Add about 2 TBSP vegetable oil to the bottom of the grill pan, tilt and swirl oil around the bottom of the pan to coat. Return to heat until very hot.
4. Add fish flesh side down. Cook for about 3 minutes, rotate the fish 45 degrees to make a cross hatch pattern. Let cook another 3 minutes.
5. Turn fish over and cook 3 to 5 minutes longer. Until cooked through (insert the tip o a small knife into the thickest part of the fish, remove and touch it to your lip. If it feels hot the fish is done.

For the “BBQ Shrimp” – this is a takeoff on Louisiana BBQ Shrimp

Creole Seasoning Mixture:
Amount Measure Ingredient
2 ½ tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon pepper, black
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon oregano, dried leaf
1 tablespoon thyme, dried leaf

Preparation:
1. Combine all ingredients thoroughly and store in an airtight container.

For the BBQ Shrimp:
1. 1 pound large shrimp, peeled and deveined
2. 1 tablespoons Creole Seasoning from above
3. 1/2 tablespoon olive oil
4. 2 large cloves garlic, cloves peeled and minced
5. 1 tablespoon chopped fresh rosemary
6. 1 1/2 tablespoons Worcestershire sauce
7. 1 1/2 tablespoons hot sauce or to taste
8. 1/2 large lemon, juice removed, quartered (reserve the juice)
9. 3 ounces beer
10. Kosher salt and freshly ground pepper to taste
11. 4 tablespoons butter
1. Lightly toss the shrimp with half the seasoning. Preheat a large sauté pan over high heat, put the oil in the pan, and heat until the oil begins to smoke. Add the shrimp and stir carefully.
2. Place the garlic and rosemary in the pan, and stir to lightly brown the garlic, being very careful not to burn it. Add the Worcestershire, hot sauce, lemon juice, and lemon quarters.
3. Deglaze the pan with the beer, stirring to release any bits clinging to the bottom, and boil the mixture to reduce while shaking the pan.
4. Allow the shrimp to cook for 2 to 2½ minutes (timing will depend on size) and add the remaining seafood seasoning, salt, and pepper.
5. When the shrimp have finished cooking, the liquid should have a saucy consistency. If not remove the shrimp and reserve. Reduce the liquid to a sauce like consistency. Reduce the heat to medium-high and add the butter a bit at a time, stirring, until the sauce is thick.
6. Remove from the heat. Adjust seasoning. Remove lemon pieces.

For the Sautéed Summer Vegetables
1 Cup Onion, ¼ inch dice
1 TBSP Garlic, chopped
Olive oil as needed
½ Cup Green pepper, ¼ inch dice
½ Cup Red bell pepper; peeled, ¼ inch dice
½ Cup Eggplant, ¼ inch dice
½ Cup Yellow Squash, ¼ inch dice
½ Cup Zucchini, ¼ inch dice
½ Cup Cherry Tomatoes; cut in half
Basil; fresh, chiffonade
Salt and fresh cracked black pepper
1. Preheat a 10-inch sauté pan over medium heat with enough olive oil to coat the bottom of the pan. Heat until the oil shimmers.
2. Add the onions and cook until tender and they are just starting to color, about 5 minutes. Add a pinch of the garlic and cook 1 more minute. Transfer it to a stainless steel bowl and reserve
3. Cook each of the vegetables separately (except the tomatoes) in this manner, removing them from the pan and reserving after quickly sautéing them. Cook the individual vegetables to the proper degree of doneness. (It varies for each vegetable. You want the onions very tender and just a little caramelized; the eggplant fully cooked and soft; the bell peppers, zucchini, and squash just a little tender.)
4. Reheat the sauté pan over medium heat with a little more olive oil. Place all the cooked vegetables back into the sauté pan and heat through, about 3 minutes. Add in the tomatoes, mix well and heat through, about 3 more minutes. Toss with the basil.
5. Adjust seasoning with salt and pepper.

Creamy Grits
2 cups water, or more
2 cups milk, or more
1 cup stone-ground or regular grits
kosher salt
¼ cup heavy cream
2 tbsp. unsalted butter

1. Heat the 2 cups water and milk in a heavy-bottomed saucepan until just simmering.
2. Stir grits into the simmering water and milk. Cook, stirring often, until the grits are tender to the bite and have thickened to the consistency of thick oatmeal. As the grits thicken, stir them more often to keep them from sticking and scorching. Regular grits are done in about 20 minutes, but stone-ground require an hour or a little more to cook, and you will have to add additional milk and water as needed.
3. Season the grits generously with salt and stir in the cream and butter. Remove from heat and let rest, covered, until serving. Serve hot.

To assemble the dish.
1. Place about ½ cup of grits to one side of the plate
2. Place about ½ cup of vegetables next to the grits
3. Place 3 shrimp in a line on top of the vegetables and grits
4. Lean the grilled piece of fish onto the grits
5. Spoon the BBQ shrimp sauce over the shrimp and the Mahi Mahi

Be sure to try this Pecan Crusted Triggerfish with citrus butter sauce by Chef Sean Christenson!

Trigger filets, 7 ounces per person 2 each

Panko Breadcrumbs 1 cup

SC harvested pecans coarsely chopped 1 cup

Oranges, fresh 2 each

Lemon 1 each

Lime 1 each

White wine, dry 4 ounces

Red onion, palmetto sweets minced 2 ounces

Egg 1 each

Heavy cream 2 ounces

Butter ` 6 ounces divided

Salt and pepper to taste

Fresh herbs 2 tbsp

Method:

Mix together the pecans and panko and season with salt and pepper. Zest and segment the citrus and reserve the segments. Add half of the zest to the breading. Dredge the fish filets in flour, then egg, then pecan panko mix, thoroughly coating all sides with each item. Heat 2 oz butter in a heavy skillet and sauté fish until browned on one side, reduce heat and continue to cook until just done. While fish is cooking, add onion, wine and juice from segmenting fruit to another saucepan. Reduce until almost dry and add cream. Reduce again until thickened to coat the back of a spoon and finish with the butter swirling in while hot but not boiling. Add fruit segments at the end and try not to break them up. Serve with mashed sweet potatoes and your favorite vegetable.

Here’s a great Certified South Carolina Stuffed Pork Loin Recipe From Inlet Affairs!

Stuffed Pork with Sun Dried Tomatoes, Spinach, and Feta Cheese

1 pound of Pork
2 cups of Sun Dried Tomatoes
½ cup Feta Cheese
1 garlic clove
1 cup Chicken Stock
Olive Oil
Season Salt
Black Pepper

Directions:
Pre Heat oven to 325
Take all the fat off your pork loin, then Butterfly and pound pork with cooking mallets on both sides till its ½ inch thick…
Set aside
In a saute pan on medium heat add oil then add spinach and garlic saute for 2 minutes… Add Chicken Stock and cook till spinach is cooked… Strain juice from spinach and let cool off…
Grab your pork and lay it on a flat suface and in the center add spinach, feta cheese, and sun dried tomatoes…
Roll Pork and tie it with your string…
Season it with seasoning salt and pepper the sear it off on all sides in a hot cast iron pan with a little olive oil
Put on to baking pan and cook at 325 for 20 minutes
Take out and remove string and slice pork loin

Here’s a fantastic shrimp and tuna recipe from Chef Tom Mullally!

 

Seared Blacktip Tuna and U10 Shrimp

over Petite Pasta  with Fresh Corn Relish

(yields 2 portions)

 

 

2 – 6 oz Tuna Filets                      * 1/2 cup of uncooked petite pasta

6 – Large Shrimp                          * Boil pasta in lightly salted water

1 – medium Shallot-minced                    until cooked, about 5-7 minutes

1 – small Garlic Clove-minced    * season cooked pasta with salt &

1 oz Olive Oil or Salad Oil             pepper to taste

 

Fresh Corn Relish

2 ears of corn on the cob, shucked then roasted or boiled until soft

1/2 Roma Tomato, diced small

1 Tb minced Shallot or Red Onion

1 Tb diced Scallion

 

*Season Tuna and Shrimp with salt and pepper then sear in Olive Oil

  over medium-high heat, adding minced garlic and shallots

  ** Cook good grade of Tuna – rare to medium rare ( suggested )

*  Combine all 4 ingredients for the corn relish, saute over medium

   heat with melted whole butter.  Season to taste.

 

*  To complete the dish, spoon cooked pasta on the plate first, then

  place Tuna and Shrimp down next to pasta.  Spoon the Corn Relish

  over the seafood then garnish dish with your favorite vegetables.

 

Bon Appetite !!!

Bacon Wrapped Duck Breast w/ Jack Daniels Cherry Sauce served w/ Kickin’ Collard Greens and Wild Rice

Ingredients for Duck
1. Wild Duck Breast
2. 1 tbl. of Sea Salt
3. 1 tbl. of Roasted Garlic Pepper
4. 2 Slices of Bacon

Season the duck with the sea salt and roasted garlic pepper on both sides. Sear in sauté pan on both sides evenly to lock in the juices. Wrap bacon strips around duck and put into oven for about 5 to 7 minutes on 350.

Ingredients for Collard Greens

1. 1 tablespoon olive oil
2. 3 slices bacon
3. 1 large onion, chopped
4. 2 cloves garlic, minced
5. 1 teaspoon salt
6. 1 teaspoon pepper
7. 3 cups chicken broth
8. 1 pinch red pepper flakes
9. 1 pound fresh collard greens, cut into 2-inch pieces

Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

Ingredients for Jack Daniels Cherry Sauce
1. Pint of Jack Daniels
2. 1 cup of Sugar
3. ½ cup of fresh or dried cherries

Heat up Jack Daniels and reduce to about ¼ left in pan. Add cherries and sugar next until it gets to desired thickness. Add more sugar if not sweet enough.

Here’s a great recipe from Chef Nicole White – Candied Apple Pork Tenderloin with Sweet Potato Hash.

Serving for four
Pork:
Preheat your oven to 350. Rub the tenderloin with olive oil and season with salt, pepper, and garlic if you desire. Place tenderloin in oven and let cook until it reaches an internal temperature of 147 degrees. This should take about 12 to 15 minutes.

Apple Topping:
-2 tbs brown sugar
– 1/8 tsp cinnamon
-1/8 tsp nutmeg
-2 tbs unsalted butter
-2 peeled and cored apples
-salt and pepper TT
Combine brown sugar, nutmeg, cinnamon, salt, and pepper together in a bowl. Melt butter a hot sauce pan and add the brown sugar mixture and apples. Cook until the apples are tender, not mushy.
The hot candied apples should be served glazed over the tenderloin slices on the plates.

Sweet Potato Hash
-2 large sweet potatoes (peeled and diced)
– ½ onion (chopped)
-1 red bell pepper (chopped)
– ½ green pepper (chopped)
-1/4 green onion
-2 garlic cloves (minced)
-2 tsp paprika
-2 tbs fresh parsley (chopped)
-salt and pepper TT
Cook and drain potatoes. While potatoes are cooking, in a separate saucepan with 2 tbs of oil sauté all the onions, peppers, and garlic until golden brown. This should take about 5 to 6 minutes. Place in bowl and set aside. Once potatoes are cooked and drained, place in sauce pan on medium heat with 4 tbs of oil. Stir until golden brown then add in the onion mixture and parsley.