Wait until you get a taste of this Shrimp and Andouille Sausage Recipe from Chef Martin Dobr at Martin’s Restaurant.

1 LB SHRIMP, (16 -20) SIZE. PEELED & DEVEINED
3/4 LB ANDOUILLE SAUSAGE, SLICED – SMALL PIECES
4 TBSP OLIVE OIL
1/2 ONION (6OZ) DICED SMALL
1/2 DICED GREEN PEPPERS
1/2 DICED RED PEPPER
1 STALK DICED CELERY (3OZ)
1 DICED TOMATO
1 CUP VEGETABLE OR CHICKEN BROTH
2-3 CLOVES OF GARLIC , CHOPPED FINE
¼ CUP HEAVY CREAM
SALT & PEPPER TO TASTE
1TSP CAJUN SEASONING, CHOPPED ITALIAN PARSLEY,

HEAT UP ½ OIL IN THE PAN OVER MEDIUM HEAT. ADD ANDOUILLE AND COOK FOR ABOUT 4 MINUTES.
ADD THE SHRIMP TO THE PAN. COOK ABOUT 4 MINUTES AND SET ASIDE.
HEAT OIL IN THE PAN ADD ONION,PEPPERS, & CELERY AND COOK 4-6 MINUTES .
ADD GARLIC, SEASONING,SALT, PEPPER, TOMATOES AND BROTH AND COOK 5 MINUTES.
ADD SHRIMP & SAUSAGE, BRING TO BOIL, ADD CREAM ANSD SPRINKLE WITH PARSLEY.
YOU CAN SERVE IT OVER RICE, GRITS OR PASTA.

Here’s a great recipe for potato encrusted red fish from Chef Jason Duffield!

Ingredients

1 grated potato
.5 oz. clarified butter or oil
6 oz. fish filet
1 egg (or egg wash)
salt and pepper to taste

In Medium hot skillet add butter. Place half of grated potato in skillet, coat fish with egg wash salt and pepper and place on top of potato.
Put remaining potato on the top of the fish. cook until golden brown and turn the fish, cooking the other side until golden brown.

Remove from stove top and finish in oven at 350 degrees until fish is done .

Sauteed julienne vegetables
1.5 oz. red pepper
1.5 oz. asparagus
1.5 oz. carrot julienne vegetables.
lightly saute over medium heat.
add salt and pepper to taste.
Lettuce and tomato topping
3 oz. lettuce
1 tomato( skinned and seeded)
.5 oz. olive oil
salt and pepper to taste
fresh squeezed lemon juice

Chiffonade lettuce (slice thin) and add diced tomato.

Add oil , salt ,pepper, and lemon juice.
Drizzle with a cilantro-lime aioli

Assemble with sauteed vegetables on bottom,
Potato crusted fish next, topped with lettuce and tomato, drizzled with cilantro-lime aioli.

HGTC Culinary Student Daniel Petrillo—–Wild Boar Wellington

1 Wild Boar Tenderloin, silverskin removed and trimmed.
1 Roasted red pepper, split, seeds and skin removed.
1 cup lightly sauteed spinach, rung through a towel to remove water.
1 sheet puff pastry, docked

Start by searing the outside of the tenderloin in a hot frying pan, just long enough to brown the outsides. With the longer edge of the puff pastry in front of you place roasted red peppers in a single layer across the bottom edge. Next, place the tenderloin on top of the roasted red peppers, making sure the tenderloin is dryed on the outside. Place the spinach on top of the tenderloin in a uniform layer. Roll tightly making sure to not let the puff pastry tear. When the puff begins to overlap, seal the edge with a light eggwash, trimming the scrap. Bake at 350 until the boar is at the tempurature of 142- 145. Let rest before slicing.

Cumin Cherry Tomatoes

1 cup cherry tomatoes, cut lengthwise
1 teaspoon garlic
½ cumin
1 tablespoon olive oil

Toss all ingredients together. Roast at 350 degrees for 7 mins.

Serves: 2

Ingredients:

Duck Confit (recipe below)                                                           8 ounces

Snow peas                                                                                        6 ounces

Oyster mushrooms                                                             4 ounces

Onion, green                                                                                    2 each

Duck glace                                                                                        6 ounces

Duck crackling                                                                                 1 ounce

Potatoes, fingerling                                                                       10 ounces

Duck fat                                                                                            3 ounces

Paprika, smoked                                                                             ½ tsp.

Thyme, chopped                                                                             ½ tsp.

Rosemary, chopped                                                                       ½ tsp.

Parsley, chopped                                                                            ½ tbs.

Salt & black pepper                                                                        to taste

 

Recipe Instructions:

1. Slice potatoes lengthwise and season with paprika, thyme, rosemary, salt and pepper.  Toss with two ounces of fat and place on a cookie sheet in 400 degree pre-heated oven.  Roast for approximately 20 minutes until golden.
2. Blanch snow peas and set aside.
3. Slice mushrooms and onion. Sauté in remaining oil until caramelized.
4. Add duck glace and peas to mushroom mixture and simmer until hot.
5. Place duck on top of potatoes in bowl and pour mushroom and pea broth around duck.
6. Top duck with parsley, crackling and serve.

Duck Confit

Yield: 5 lbs.

(5 lbs. duck legs, and thighs)

Cure Mix:

Kosher Salt                                       3 ounces

Light Brown Sugar                          3 ounces

Thyme                                               1 Tbs.

Garlic, cloves                                   3 minced

Pepper, coarse ground                  2 ounces

Salt, pink                                           ½ tsp.

Ginger                                               pinch

Cloves                                                pinch

Nutmeg                                             pinch

Recipe Instructions:

1. Mix all seasonings together and roll duck in seasoning mix coating well.
2. Refrigerate for 2 days, rinse excess cure and blot dry.
3. Sauté duck fat side down first to slightly brown, turn over and brown second side.

Here’s a great recipe from Chef Bill Knapp from the McCutchen House at the University of South Carolina!

Baked Catfish with Vegetable Hash                                              yield:  2 portions

 

2          ounces             canola oil

2          ounces             whole butter

1          cob                  sweet corn, husked

1          cup                  cracker meal

2          tbsp                 salt and pepper blend

2          each                 catfish filets

1          each                 large russet potato, diced

8          pods                fresh okra, sliced

1          each                 tomato, diced

1          cup                  chicken stock

1          each                 lemon

 

1.  In a large pan, heat the oil and butter over a moderate heat.

2.  Roll the corn in the pan to gently brown the corn.  Remove the corn from the pan.

3.  On a plate, combine the cracker meal and salt & pepper blend.

4.  Press the catfish fillets into the cracker meal until thoroughly breaded.  Shake off any excess.

5.  Lay the fillets in the pan with the heated oil.  Brown on both sides and remove.

6.  Add the potato, okra, and tomato to the pan.  Saute until tomatoes begin to break down.

7.  Cut the corn kernals from the cob and add to the vegetable mixture.

8.  Deglaze the pan with the chicken stock and reduce the liquid in the pan by one half.

9.  Lay the catfish fillets on top of the vegetable mixture and place the pan into an oven preheated to 400° F.

10.  Bake for approximately 10 minutes, or until catfish flakes easily.

11.  Finish the dish by squeezing fresh lemon atop the catfish.

CHOCOLATE SPICED OLIVE OIL CAKE

Chocolate 70% bitter sweet chocolate 8 oz
Semi-sweet chocolate 4 oz
Extra virgin olive oil 7 oz
Butter 1 oz
Sugar 4 oz
Mild chili powder 1 tsp
Eggs 5 each, whole
Salt ½ tsp.

Method
1. melt olive oil and butter together and pour over
mixed chocolate, and chili powder. Cover
the bowl with clear wrap and allow the chocolate
to melt completely. If not fully melted complete
process over water bath.
2. Combine sugar with the whole eggs in a standing
mixer and whip until the egg mixture is quite thick
and forms ribbons.
3. Slowly fold egg mixture into the somewhat cooled
chocolate, so it is completely blended.
4. Pour into a spring form pan that has been covered on the
outside with foil. Line the inside with parchment
paper and non stick spray.
5. Put spring form pan in a water bath. Bake at 275 degrees
for 45 minutes or until the center if firm.
6. Allow to cool. Chill for 3 hours and serve with sweetened
cumin whipped creme

1 28oz Can Peeled, San Marzano Tomatoes (Or your favorite brand of tomatoes)

2 Pints Fresh Strawberries

½ each English Cucumber, Peeled, roughly chopped

1 teaspoon Red Onion, Peeled, Germ Removed, & Minced

¼ teaspoon Ground Kombu (Optional)

1Tablespoon Mayonnaise (Optional)

As needed:
Kosher salt
Banyuls or Sherry Vinegar
Agave or Honey
Ground coriander (about 1/8 teaspoon)

1st
Wash, Hull and ¼ the strawberries. Then prepare the cucumber and red onion as directed and place in a food processor or blender.

2nd
Add the Canned tomatoes to the food processer/blender and puree smooth
(If using, add the mayonnaise and Kombu, then continue to puree until smooth)

3rd
Season the soup with kosher salt, Ground coriander (approximately 1/8 teaspoon), Banyuls or Sherry vinegar, Agave or Honey to taste.

4th
Pass through a fine mesh strainer, Adjust the consistency with a little cold water or tomato juice; as needed.
Chill completely, and serve

At the restaurant we typically garnish the soup with micro basil, candied coriander seeds, Lemon “caviar”, compressed strawberries and Lemon infused olive oil. However, we always encourage home cooks to be creative by adding as many (or as few) layers of sophistication as you like.

Nate Whiting
Executive Chef
Tristan
Charleston, South Carolina

Here’s a great recipe from Chef Jerome Coleman, featuring a little pan seared flounder with vegetable vinaigrette and crispy potatoes!

Flounder Filet
¼ c chopped fresh parsley
1 medium tomato, peeled and slices

Vegetable Vinaigrette:
½ cup red wine
½ tsp salt
¼ tsp fresh garlic minced

Combine above ingredients for vinaigrette and let macerate while cutting the following into a fine, even dice:
½ red bell pepper
½ green bell pepper
1 stalk celery
1 small carrot

Add all above in ingredients to 1-cup extra virgin olive oil. Add 2tbsp chopped calamata olives.
Lightly season the flounder and dust with fresh parsley. Place in a hot skillet with skin side down. Sear for 2 minutes on one side, than 2-3 min on the other side. Place the Flounder on plate of slice tomatoes slices.
Top with vegetable vinaigrette, than top again with crispy shoestring potatoes.

Southern Spiced Trigger

Spices—yield .5 cup

2 tbsp. dried onion flakes

1 tbsp. garlic powder

4 tsp. dried thyme

2 tsp. salt

2 tsp. ground all spice

½ tsp. nutmeg

½ tsp. cinnamon

1 tbsp. sugar

2 tsp. black pepper

1 tsp. cayenne pepper

1 tsp. crushed red pepper

 

Combine all ingredients for rub.

 

Trigger

Preheat oven 350 degrees

Wash and clean fish, score skin side three times to prevent curling when cooking. Rub all spices on trigger skin side down (meat side). On medium high heat place ½ cup of clarified butter into skillet. When the butter begins to bubble lay fish down skin side up and cook on this side for approximately two minutes. Flip the fish over and gently apply pressure with your tongs or utensil to also prevent from curling.  Once both sides are seared, put fish on a half sheet pan and continue cooking in over for three minutes.

 

Goat Cheese Grit Cake

Yield- six 4 oz. grit cakes

4 cups 2% milk

4 cups chicken stock

2 cups yellow stone grits

½ tbsp. caper juice

2 tbsp. goat cheese

1 tsp. black pepper

½ cup clarified butter

 

Bring milk and chicken stock to boil. Add grits. Simmer for about 5 minutes or until thick. Turn heat down to low and add goat cheese, caper juice and black pepper. Pour grit mixture into half sheet pan and refrigerate for four hours or until set.

Cut grit cakes into triangles.

Heat clarified butter in skillet. The pan needs to be very hot in order for cake not to stick. Sear on both sides for two minutes or until light brown.