Roasted Stuffed Chicken Breast with Cheddar and Vegetable Stuffing

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Ingredients:

For the Stuffing:

• 1 cup cream cheese (softened)
• 1/2 cup sharp cheddar cheese (shredded)
• 1/4 cup breadcrumbs
• 1/2 cup roasted carrots (diced)
• 1/2 cup roasted broccoli (chopped)
• 1/4 cup roasted tomatoes (diced)
• 1/4 cup caramelized onions
• 1/4 cup roasted asparagus (chopped)
• Salt and pepper to taste

For the Chicken:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil (for searing)
• Salt and pepper to taste
• 1 tsp garlic powder
• 1 tsp paprika

For the Cabernet Sauce:

• 1 cup red wine (Cabernet Sauvignon recommended)
• 1/2 cup chicken stock
• 2 tbsp unsalted butter
• 1 tbsp flour (optional, for thickening)

For the Sides:

• Yukon Gold potatoes (boiled or roasted)
• Sweet potatoes (boiled or roasted)
• Tricolor baby carrots (steamed or roasted)
• Fresh basil (for garnish)

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Instructions:

Step 1: Prepare the Stuffing

1. Roast the carrots, broccoli, tomatoes, and asparagus until tender.
2. Combine the roasted vegetables, caramelized onions, cream cheese, cheddar cheese, and breadcrumbs in a bowl. Mix well to form a stuffing. Add salt and pepper to taste.

Step 2: Stuff the Chicken

1. Butterfly each chicken breast (slice horizontally, but not all the way through, to create a pocket).
2. Stuff each chicken breast with 2-3 tablespoons of the vegetable and cheese mixture. Secure with toothpicks or kitchen twine if necessary.

Step 3: Season and Sear

1. Rub the chicken breasts with olive oil, then season with salt, pepper, garlic powder, and paprika.
2. Heat a skillet over medium-high heat. Sear the chicken breasts on both sides until golden brown (about 2-3 minutes per side).

Step 4: Bake

1. Preheat the oven to 375°F (190°C).
2. Transfer the seared chicken breasts to a baking dish and bake for 20-25 minutes or until the internal temperature reaches 165°F (74°C).

Step 5: Prepare the Cabernet Sauce

1. In a saucepan, simmer the red wine and chicken stock over medium heat until reduced by half.
2. Whisk in the butter for a glossy finish. (Optional: Add flour for a thicker sauce.)
3. Season with salt and pepper to taste.

Step 6: Assemble and Serve

1. Slice the chicken breast into medallions on a bias for presentation.
2. Plate with Yukon Gold and sweet potatoes, tricolor carrots, and a drizzle of the Cabernet sauce.
3. Garnish with fresh basil or parsley.

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Chef’s Tips:

• Use odd numbers of medallions for better visual appeal (e.g., 3 or 5 slices).
• The stuffing can be customized with seasonal vegetables or herbs for added flavor.
• If you prefer, substitute the Cabernet sauce with a traditional gravy or tomato-based sauce.

Enjoy a flavorful and visually stunning dish inspired by The Sportsman’s Table!

Shrimp Cakes

Yields: 4 servings Prep time: 20 minutes Cook time: 10 minutes

Ingredients:

• 1 pound fresh, local shrimp, peeled and deveined
• 1/4 cup mayonnaise
• 1/4 cup bread crumbs
• 1 egg white
• 1/4 cup finely chopped shallots
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste
• Vegetable oil for frying

Instructions:

1. Prepare the shrimp: Roughly chop the shrimp in a food processor.
2. Combine ingredients: In a large bowl, combine the chopped shrimp, mayonnaise, bread crumbs, egg white, shallots, garlic, lemon juice, salt, and pepper. Mix well until all ingredients are evenly distributed.
3. Form patties: Shape the mixture into four equal-sized patties.
4. Cook the shrimp cakes: Heat a large skillet over medium heat with about 1/4 inch of vegetable oil. Carefully place the shrimp cakes in the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through.
5. Serve: Remove the shrimp cakes from the skillet and drain on paper towels. Serve immediately with your favorite sides, such as Carolina rice, fresh vegetables, and Green Goddess dressing.

Tips:

• For extra flavor, add a pinch of cayenne pepper or a dash of hot sauce to the shrimp cake mixture.
• To make these shrimp cakes ahead of time, form the patties and refrigerate them for up to 24 hours.
• Serve these shrimp cakes with a side of your favorite dipping sauce, such as cocktail sauce or tartar sauce.

Enjoy!

Skeeter’s Shrimp Salad

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Ingredients

• For the Shrimp:
  1 lb fresh South Carolina shrimp (peeled and deveined)
  2 tablespoons olive oil
  1 teaspoon lemongrass
  1 teaspoon Old Bay seasoning
  1 tablespoon fresh parsley (chopped)
  
• For the Dressing:
  3 tablespoons fresh lime juice
  2 tablespoons fresh lemon juice
  2 tablespoons apple cider vinegar
  1 teaspoon lemon zest
  1 tablespoon honey
  3 tablespoons avocado oil (or oil of choice)
  1 teaspoon fresh dill
  
• For the Salad:
  1 cucumber (chopped)
  1 cup mixed bell peppers (variety of colors, chopped)
  ½ cup red onion (finely sliced)
  1 teaspoon fresh dill (chopped)
  Salt and pepper (to taste)
  Bibb lettuce leaves (optional, for serving)
  Sliced tomatoes (optional, for serving)
  Sweet buns (optional, for shrimp salad sandwiches)
  

Procedure:

Step 1: Prepare the Shrimp

1. Heat olive oil in a pan over medium-high heat.
2. Add the shrimp to the pan and sauté for 1.5–2 minutes per side until they turn reddish and curl up slightly.
3. Sprinkle with lemongrass, Old Bay seasoning, and fresh parsley. Toss to coat evenly.
4. Remove shrimp from heat and let them cool. Once cooled, chop into bite-sized pieces.

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Step 2: Make the Dressing

1. In a blender, combine lime juice, lemon juice, apple cider vinegar, lemon zest, honey, avocado oil, and fresh dill.
2. Blend until smooth and creamy.

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Step 3: Assemble the Salad

1. In a large bowl, combine the chopped cucumber, mixed bell peppers, and red onion.
2. Add the bite-sized shrimp pieces to the bowl.
3. Sprinkle with fresh dill, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to coat. Use enough dressing to lightly coat the salad—don’t oversaturate.

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Step 4: Chill and Serve

1. Refrigerate the salad for at least 1 hour to allow the flavors to meld.
2. Serve in one of the following ways:
   • Option 1: Over a bed of Bibb lettuce with sliced tomatoes.
   • Option 2: As a shrimp salad sandwich on a sweet bun with lettuce and tomato.

Chef’s Tip: The salad is best when chilled for an hour to allow all the flavors to combine. Enjoy Skeeter’s Shrimp Salad—it’s fresh, flavorful, and perfect for any occasion!

Drunk Buck Breakfast

Ed Dombrowski

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Ingredients

• 1 -11/2 lb venison tenderloin (substitute pork or beef)
• 1cup yellow or red peppers sliced thin
• 2 cups green peppers Sliced thin
• 1 large onion sliced thin
• 4 cloves garlic minced
• 1 sprig each rosemary and thyme

Venison marinade ( 1 cup bourbon, 1/2 cup soy sauce and 2 inch piece of fresh Ginger sliced) let marinate overnight

In a hot oiled pan, sear the tenderloin on all sides to get a nice crust, this should take 4 minutes, transfer to oven at 350 degrees and roast for 8-10 minutes for medium rare. the internal temp should be 125 degrees.  Take out and let rest for 20 mins. while in oven sauté peppers, garlic and onions until soft, toss in herbs, deglaze pan with bourbon  simmer for 1 minute.  place sauteed vegetables over grits or potatoes, slice the venison in medallions put on top of vegetables  and serve with  Duck, quail or chicken eggs.

Pan Seared Sea Bass

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Instructions

Cauliflower Purée:
Sauté garlic shallot till translucent, add thyme and deglaze with chicken stock, let that reduce then add heavy cream, let that simmer for 20 minutes. Salt pepper to taste . Put in blender till smooth. Fine strain .

Pickled radish and beech mushroom, frizza salad
Thin slice radish, throw them and mushrooms in a hot pan till tender, deglaze with lemon juice. Set aside to cool down!

Wash your frizza and toss with radishes and mushrooms with a little olive oil and salt & pepper.