- Charcuterie Board | The Sportsman’s Table
It’s a recipe for parties, tailgating, just let your creativity take over for this dish. Today’s chef is Executive Chef Instructor Tom Mullally at the International Culinary Institute of Myrtle Beach & Owner of “Strand Catering”
Charcuterie Items for Charcuterie Board
Ingredients
- Assorted Cheese (3-4 Varieties)
- Assorted Meats: Prosciutto, Salami, Sausage, etc.….
- Assorted Pickled Vegetables
- Candied Nuts: Almonds, Pecans, Walnuts
- Cornichons (Small Pickles)
- Date Puree or Whole Dates, Dried Fruits, Dried Apricots
- Fresh Assorted Berries
- Olives
- Crackers & Sliced Baguette Bread
Let Your Imagination Run wild and Go with It!
- Seared Local Flounder |The Sportsman’s Table
Cooking a South Carolina favorite, seared flounder with Executive Chef Instructor Tom Mullally at the International Culinary Institute of Myrtle Beach & Owner of “Strand Catering.”
Seared Flounder
Tom Mullally
Ingredients
- 8 ounces grouper (2 fillets) or swap another firm white fish (such as halibut) Pinch salt, pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
Procedure:
Pat fillets dry. Sprinkle them on both sides with salt and pepper.
Prepare a heavy pan with the olive oil and 1 TB butter. Heat on medium-high until butter is melted but not browned, then turn the heat down to medium.
Place the fillets in the pan and cook about 3-4 minutes. Don’t touch the fillets until they’re ready to flip.
Use a thin metal spatula to test the fish. If you can slide the spatula under the fish without the fish sticking to the pan, it’s ready to flip. If the fillets won’t release, give them another 30 seconds. They’ll release when they’ve finished cooking.
After flipping, divide the remaining 1 TB butter over both fillets.
Cook fish another 3-4 minutes until done. Fish will be golden on both the top and bottom and opaque all the way through when finished cooking.
Serve with desired sides.
- Pork Medallions |The Sportsman’s Table
A true southern dish, pork medallions served with collards and sweet potatoes.
- Blackened Tile Fish & Shrimp |The Sportsman’s Table
Blackened tile fish & shrimp served over pimento cheese grits.
- Crispy Southern Duck | The Sportsman’s Table
Duck breast with collards and mashed sweet potatoes.
- Shrimp Scampi | The Sportsman’s Table
Student Chef Kate Perdue prepares Shrimp Scampi with Roasted Sweet Red Peppers and heirloom Grape Tomatoes.
- Smoked King Mackerel Dip | The Sportsman’s Table
- Tile Fish & Butter Sauce | The Sportsman’s Table
Ed Dombrowski of Lee’s Farmers Market shows Bob a Tile fish recipe with a creamy butter sauce.
- Parmesan Grouper | The Sportsman’s Table
Grouper Parmesan over Pasta with Vegetables & Tomato Sauce
2 Portions
Procedure:
- Take 2-6oz portions of Grouper and lightly season both sides. Dredge the top of the Grouper only in Flour, then egg wash, then parmesan cheese and press fish into the cheese
- Place Oil and/or Butter in a sauté pan over medium-high heat. Sear the parmesan side for about 2 minutes until golden brown, then flip to other side for 2 minutes. Place in a 400-degree oven for 5-8 minutes to finish cooking. Toss your favorite cooked pasta in your favorite tomato sauce. Cook off and season your favorite vegetables in melted butter over medium heat.
- When plating, place the pasta on plate first, then the cooked grouper half on the pasta and half off. Garnish with Cooked Vegetables. Place a line of tomato sauce and parmesan cheese over the grouper and serve.
- Seared Duck Breast over Basmati Rice | The Sportsman’s Table
Executive Chef Instructor Tom Mullally shows Bob a seared duck recipe.
Seared Duck Breast over Basmati Rice with Cranberry-Almond Cabernet Sauce, and fresh Vegetables
2 portions
Procedure:
- Take two duck breasts and lightly season both sides with salt and pepper.
- Heat a sauté pan with 2 tbsp of oil over medium-high heat and sear Duck Skin side down for about 2 minutes until duck skin is crispy, then flip duck onto other side for 2 minutes.
- Finish the duck in a 400-degree oven for 7-10 minutes until duck has an internal temperature of 130 degrees for a medium pink breast.
- Take a ½ cup of raw basmati rice and simmer in one cup of chicken stock over medium-low heat for about 25 minutes covered until rice is light and fluffy.
- Add 1 tbsp of whole butter and season taste with salt and pepper.