- Strawberry Salad | The Sportsman’s Table
Great Spring or Early Summer Salad with lots of extras.
- Chicken Piccata | The Sportsman’s Table
ICI Student Chef Tammy Oliver demonstrates a great chicken recipe for your next family dinner.
- Clams Over Linguine | The Sportsman’s Table
Cook a recipe that will make you look like trained chef with this great clam dish.
- Chicken Gizzards & Red Rice | The Sportsman’s Table
A old Southern dish that many have forgotten. ICI Student Chef William-Isaac Malloy shows off his recipe for Chicken Gizzards with Red Rice, Field Peas, and Boiled Peanuts.
- Shrimp Boil & Grits | The Sportsman’s Table
Take the ingredients from a low country shrimp boil and incorporate them into a shrimp and grits recipe. Chef Ed Dombrowski of Lee’s Farmers Market in Murrells Inlet has the details.
Shrimp Boil and Grits
Ed Dombrowski
Ingredients
- 2 garlic cloves (minced)
- 1 shallots ( minced)
- 1 cup diced Andouille Sausage
- 1/2 cup mixed colored peppers
- 1 corn (off the cob)
- 6 small potatoes (already boiled) cut into quarters
- 1/2 cup white wine
- 4 tbl butter
- 1 lb shrimp
- 1 tbl Boil seasoning
- 1 lemon
- 3 tbl oil
Procedure:
1. Heat oil in pan, add garlic and shollots. Cook for 2 mins.
2. Add Andouille sausage and peppers. Cook for 2 mins stirring everything.
3. Add corn, potatoes, wine and boil seasoning. Stir ingredients.
4. Add butter, when melted add shrimp. Cook for 1 minute on each side, stir to coat everything. Squeeze lemon into pan.
5. Place your grits on plate or bowl, spoon it onto your grits and add any other ingredients like bacon or okra.
Serves 2
- Beet Salad | The Sportsman’s Table
Roasted beet salad with apples and blue cheese, kicks salad up another notch. ICI Student Chef Tony Williams offers his recipe for Beet Salad with Clemson Blue Cheese and Pecans.
- Spicy Shrimp & Grits | The Sportsman’s Table
Chef Brittany Lee of Lee’s Farmers Market in Murrells Inlet shows Bob a spicy shrimp and grits recipe.
- Prosciutto Bruschetta | The Sportsman’s Table
ICI Student Chef Dante Passeri digs into his Italian roots to make a Prosciutto Bruschetta.
- Blue Crab Fried Rice | The Sportsman’s Table
Chef Ed Dombrowski of Lee’s Farmers Market cooks up a blue crab dish with fried rice dish.
Blue Crab Fried Rice
Ed Dombrowski
Ingredients
- 1.5-2 tablespoons oil
- 1 tablespoons ginger (minced)
- 1 cloves garlic (minced)
- 2 cups cooked white rice
- 0.13 teaspoon white pepper
- 1.5 tablespoons fish sauce
- 0.5 tablespoon soy sauce
- salt (to taste)
- 1 egg (beaten)
- 0.5 cup cooked lump crab meat (half of a 16 oz. can/225g)
- 1 scallions (chopped)
- 0.13 cup cilantro (chopped)
- Lime wedges
Procedure:
1. First, prep all of your ingredients, including your aromatics–ginger, garlic, cilantro, and scallion. Prep the beaten eggs as well and set them aside. Only when you have all the ingredients prepared and ready to go should you start cooking.
2. Heat the cooking oil in a wok over medium-high heat. Add the ginger first, stirring for 30 seconds. Then add the garlic. When the garlic is just cooked (before it starts to turn golden), add the cooked rice to the wok, and turn up the heat to high. Stir fry the rice for 3 minutes or so until it’s thoroughly combined with the ginger/garlic mixture and/or warmed through if you’re using leftover rice.
3. Now for the flavorings: add the white pepper, fish sauce, soy sauce to the rice.
4. Using your spatula, spread the rice out into an even layer along the surface of the pan. Pour the beaten egg evenly over the rice. Stir the rice until all of the egg is cooked and incorporated. The egg coats the rice and makes for a most excellent savory experience. Much better than broken up bits/huge chunks of scrambled egg throughout.
5. Before adding the crab, use your spatula to once more spread the rice evenly in the pan. Add the crab to the rice and stir fry thoroughly. When the crab is warmed through, add the scallion and cilantro and stir-fry briefly until the herbs are just wilted. Serve and finish with a squeeze of lime and your favorite chili oil
Serves 2
- Sesame Encrusted Fish|The Sportsman’s Table
Student Chef Dante Passeri at the International Culinary Institute of Myrtle Beach serves up a sesame encrusted fish dish.