Here’s an awesome recipe that is sure to make your mouth water! It’s Shrimp & Crab Hoppin’ John Straight from Fred Neuville at The Fat Hen www.thefathen.com Shrimp & Crab Hoppin’ John Serves 10 Beans: 2 cups dried black eyed peas 1 ham hock 4 cups water 1. Rinse beans 2. Put beans in medium sauce pot and cover with water.  Add ham hock. 3. Bring to a boil and cook until tender (to speed up cooking time, soak beans overnight). 4. When beans are tender, strain and cool. Reserve ham hock. 5. when cooled, pick meat off of ham hock and add back to the beans. Rice: 1 cup long grain rice 1 medium yellow onion (diced) 7 strips apple wood smoked bacon (diced) 2 tablespoons sweet butter 1/2 cup green onion (minced) 2 tablespoons lemon juice Hot Sauce Salt Pepper 1. Render the bacon and sweat the onion until tender. Add butter and melt. 2. Add rice and cook for 30 seconds. 3. Cover rice with water (about 1 inch). 4. Cook until all liquid is gone and rice is tender. 5. spread rice mixture on a sheet tray and cool. Final Steps: Mix rice, beans and green onion together.  Season with hot sauce, salt, pepper and lemon juice. *Remember, the mixture is cold, so do not over season. When the dish is heated back up, the flavors will awaken. 1 teaspoon olive oil 2 ounces white wine 3 ounces chicken stock 1/4 ounce julienne zucchini 1/4 ounce julienne squash 1/4 ounce julienne carrot 1 ounce garlic butter 50 shrimp 2 ounces jumbo lump crab meat 1. In a saute pan, add olive oil and heat to smoking point. 2. Add shrimp, saute on both sides just to color, then remove from pan. 3. Deglaze pan with white wine.  Add julienne vegetables, hoppin’ john and chicken stock. 4. Add shrimp back to the pan along with the crab meat. 5. Finish with garlic butter and season with salt and pepper. 6. Check seasoning.  Place on your favorite serving platter and garnish with chopped parsley.

South Carolina Surf and Turf with Grilled Vegetables and Fresh Tomato
Chutney

From: Boone Hall Farms Market Café

By: Chef Jason Reed

www.boonehallfarms.com

The great thing about this dish is not only is it all local ingredients,
but for the sportsmen, any type of game can be substituted for the meat;
venison tenderloin, duck breast, quail, elk tenderloin, etc.

Tomato Chutney

1 Tbsp. Olive Oil

1 medium Sweet Onion, diced

1 Tbsp. Fresh Ginger, minced

1 Tbsp. Fresh Garlic, minced

3 Tbsp, Cider Vinegar

3 medium Boone Hall Farms Tomatoes, diced (Certified South Carolina)

3 Tbsp. Brown Sugar

½ Tbsp. Red Pepper Flakes

1 tsp. Salt

1 tsp. Black Pepper

1 Tbsp. Fresh Tarragon, chopped

Place all ingredients in a sauce pan over medium heat. Cook down,
stirring often to prevent sticking, until desired thickness
(approximately 1 hour).

1- 8oz. Beef Tenderloin from Cordray Farms (Certified South Carolina)

4 Local Jumbo Shrimp, peeled tail-on (Certified South Carolina)

1 Boone Hall Farms Zucchini, sliced ¼ in. thick (Certified South Carolina)

1 Boone Hall Farms Summer Squash, sliced ¼ in. thick (Certified South
Carolina)

Olive Oil

Sea Island Saltworks Seasoning (Certified South Carolina)

Brush all ingredients with Olive Oil and season with Sea Island
Saltworks. Grill all ingredients over medium-high heat to desired
doneness. Assemble vegetables and meats on plate and serve with Tomato
Chutney.

Note: We use Sea Island Saltworks because it is a Certified South
Carolina product, but you can substitute it with any of your favorite
season mixes.

Here’s a delicious recipe from the Chef Michelle Weaver of the  Charleston Grill in Charleston, South Carolina.

Heirloom Tomatoes with Blue Cheese and Candied Bacon

Serves: 4

2lbs John Island heirloom tomatoes quartered or sliced (different colors and sizes)
½ lb Meathouse bacon
8 oz crumbled Clemson blue cheese
4 tbsp balsamic vinegar
4 tbsp EVOO
12 basil leaves
Sea salt
2 tbsp brown sugar

Place parchment paper on a sheet pan. Place bacon on parchment and sprinkle both sides with brown sugar. Put the pan in a 400 degree oven for approximately 10-15 minutes or until brown and bubbly. Let cool before removing. Once cooled, chop into bite size pieces and set aside.

Arrange tomatoes on plates and add 2 oz of cheese to each plate. Divide bacon onto plates. Place 3 pieces of basil on each plate. Drizzle 1 tbsp of balsamic and EVOO on each plate. Season with sea salt and pepper. Enjoy!

Marc Collins from Circa 1886 in Charleston, SC cooks up some Manchester Farms Quail, grits and a nice orange sauce.

Lana Restaurant & Bar
-Chef John Ondo

Pan Roasted Grouper with Southern Vegetable Ragout and Shrimp and Saffron Broth
4 6oz fillets of Grouper
1 cup corn off the cob
1 cup tomatoes peeled seeded chopped
1 cup cooked butter beans
2 cups shrimp & saffron broth (recipe follows)
½ cup white wine
2 tbs vegetable oil
Salt pepper to taste
Preheat oven to 450 in a large sauté pan heat 1 tbs vegetable oil. Season fish with salt and pepper and sear in oil for about a minute or until the fish moves freely when you shake the pan, flip the fish and place in 450 oven between 4 and 8 minutes depending on thickness. In a medium size sauté pan begin to heat 1 tbs vegetable oil and add tomatoes and corn and butterbeans let this cook for about 3 minutes stirring occasionally deglaze with white wine and season with salt and pepper. Spoon this into 4 large bowls and place a piece of fish on top add ½ cup Shrimp and Saffron broth and enjoy. Serves Four
Shrimp and Saffron Broth
1 Gallon Freezer bag full of shrimp shells (whenever you peel shrimp save the shells in a gallon freezer bag kept in the freezer and when it is full make the broth)
1 carrot chopped
1 onion chopped
2 ribs celery chopped
4 peppercorns
1 bay leaf
3 cups water
1 cup white wine
1 pinch saffron threads (found at most specialty supermarkets)
1 tbs butter
In a medium sauce pot melt butter add saffron when the saffron blooms or gives off its color add all ingredients and bring to a boil let it simmer for an hour and strain off liquid. Reduce stock until you have 2 cups, season with salt and pepper and enjoy
Makes 2 cups

Pork chops are pork chops right? Well yes..until you add a little cream cheese, pecans, bacon and maybe a little green onion.

Texas style Pork chops stuffed with cream cheese, pecans, bacon and green onion.

Ingredients:

• 4 Double Cut Pork chops (Bone In)
• 1- 8oz. Package of cream cheese
• 2 cups of your favorite maple and pepper marinade
• 1 cup cooked and crumbled bacon
• 1 cup chopped pecans
• ½ cup chopped green onion
• Dash of Salt and Pepper

Directions:

Make a slit in the pork chops running it side to side, leaving a pocket in the pork chop, pour marinade in bag over pork chops. Next blend cream cheese, pecans, bacon, and green onion together in a mix master (Blender). Add salt and pepper, to taste. Marinade pork overnight and place stuffing in refrigerator overnight in a Ziploc bag. Next day pull meat and lay on a baking sheet. Next, cut a corner off the bottom of the Ziploc to act as a pastry bag injecting the filling into the pork. Grill to desired temp and serve.

This turkey recipe is absolutely fantastic. You can’t go wrong with fried food, apples, pecans and caramel.  Check out how you can wow your friends with a turkey, apples and some pecan caramel dip!

Deep fried Turkey and apples with a pecan caramel dip

• Dash of salt, pepper, garlic powder
• Your favorite injectable marinade
• 6 apples (Cored out)
• 1 stick butter
• ½ lb caramel
• ½ cup chopped pecans

• 1 (10 to 12 pound) whole turkey
• 4 to 5 gallons peanut oil (see note)

Directions

Preheat oil to 375 degrees F.

Remove the giblets and neck from the turkey. Rinse the turkey well with cold water and pat dry thoroughly with paper towels. Take care to dry both inside cavities. Place in a large pan and inject the marinade throughout the cavity and legs of the bird.  You need to let the bird rest so the marinade can spread evenly throughout the cavity. To allow for good oil circulation through the cavity, do not truss or tie legs together. Cut off the wing tips and plump little tail as they may get caught in the fryer basket. Cover pan and place in refrigerator overnight.

Place the outdoor gas burner on a level dirt or grassy area. Never fry a turkey indoors, in a garage, or in any structure attached to a building. Do not fry on wood decks, which could catch fire, or concrete, which could be stained by the oil. (Safety tip: have a fire extinguisher nearby for added safety). Add oil to a 7 to 10 gallon pot with a basket or a rack. At medium-high setting, heat the oil to 375 degrees F.(depending on the amount of oil, outside temperature and wind conditions, this should take about 20 to 40 minutes).

Meanwhile, place the turkey in a basket or on a rack, neck down. When the deep-fry thermometer reaches 375 degrees F. slowly lower the turkey into the hot oil. The level of the oil will rise due to the frothing caused by the moisture from the turkey but will stabilize in about 1 minute. (Safety tip: to prevent burns from the splattering oil wear oven mitts/gloves, long sleeves, heavy shoes, and even glasses. It is wise to have 2 people lowering and raising the turkey). Immediately check the oil temperature and increase the flame so the oil temperature is maintained at 350 degrees F. If the temperature drops to 340 degrees F. or below, oil will begin to seep into turkey. Fry about 3 to 4 minutes per pound, or about 35 to 42 minutes for a 10 to 12 pound turkey. Stay with the cooker at all times, as the heat must be regulated. When cooked to 170 degrees F. in the breast or 180 degrees F. in the thigh, carefully remove the turkey for the hot oil. Allow the turkey to drain for a few minutes. (Safety tip: allow the oil to cool completely before storing or disposing). Remove turkey from the rack and place on a serving platter. Allow to rest for 20 minutes before carving.  Then place apples in fryer basket and place in oil, cook for about 5-8 minutes or until golden brown. Heat up caramel, butter, and pecans in microwave, serve with the turkey

NOTE: Use only oils with high smoke points, such as peanut, canola, or safflower oil. To determine the correct amount of oil, place the turkey in the pot before adding the seasoning and add water until the turkey is covered. Measure the amount of water and use a corresponding amount of oil. Dry the pot thoroughly of all water.

Here is another fantastic venison recipe. Deer season is here and we’re filling our meat lockers so be sure to save a little tenderloin for this great recipe.

Venison tenderloin with a berry balsamic vinegar and horseradish

• 4 venison tenderloins
• 2tsp horseradish
• ¼ cup balsamic vinegar
• 1 package of veggie medley
• 2tsp olive oil
• 1 package of black berries

Marinade venison in Ziploc for one day. Next, place the meat in a pan…sauté to preferred temperature and remove from pan. Add balsamic, horseradish and serve over the meat.

Enjoy!

Everyone has been asking for this awesome hushpuppy recipe, and here it is. We’d love to hear from you and see if you enjoyed them as much as we did!

• Autry’s hushpuppy mix
• Italian Rose Salsa
• chopped onion
• chopped Jalapeno
• 1/4″ cubed Red Snapper

Prepare hushpuppy mix as suggested, be sure to use salsa as half the suggested liquid!

Ater your inital prep, let the hushpuppy mixture rise for a couple of minutes. Next, you’ll want to add the marinated fish, onions, and jalapenos to your mixture. Begin to spoon mixture into fryer with oil temp at about 350 degrees. Cook until golden brown, remove and drain well onto a paper towel. Season with Italian Rose dressing and you’re done! Finally, grab a plate, hit the couch, and watch another episode with Bob, life is good!!

Elk Tip Salad with Olives and Feta Cheese

• 1/2 head romaine lettuce, cut into bite-size pieces
• 1 large head Belgian endive, thinly sliced crosswise (about 1 1/2 cups)
• 1/2 red onion, thinly sliced into rings
• 3 cups fresh baby arugula or romaine
• 12 cherry tomatoes, halved
• 4 ounces Feta cheese, coarsely crumbled
• Red Wine Vinaigrette, recipe follows
• Salt and freshly ground black pepper
• 3 pound elk tenderloin tips  grilled and chilled

In a large bowl, combine the romaine lettuce, romaine, red onion, baby arugula and cherry tomatoes, and half of the cheese. Toss the salad with enough vinaigrette to coat. Season the salad with salt and pepper, to taste. Arrange the salad on a platter.
Cut the steaks crosswise into thin slices. Arrange the steak slices atop the salad and sprinkle with the remaining cheese. Drizzle more vinaigrette over the steak slices and serve.
Red Wine Vinaigrette:
1/2 cup red wine vinegar
3 tablespoons lemon juice
2 teaspoons honey
2 teaspoons salt
Freshly ground black pepper
1 cup olive oil
Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.