Posted by: Sunset Rentals | March 10, 2015

Featured Recipes from Hilton Head Island Restaurants

Hilton Head recipesCraving some fried shrimp, hush puppies or a Lowcountry boil? You can find all those and more at Hilton Head’s many restaurants across the island. We’ve selected a two recipes from some of our favorite Hilton Head restaurants, courtesy of the Hilton Head Island-Bluffton Chamber of Commerce:

Hudson’s Blackened Local Mahi Mahi

Ingredients:

  • 4 Mahi Mahi filets, 7 oz each
  • Hudson’s Blackening Seasoning (available at http://www.Hudsonsonthedocks.com)
  • 2 oz fresh Jumbo Lump Crabmeat
  • 1 cup spinach
  • 2 tbsp mayonnaise
  • 2 tbsp Parmesan

Instructions for Mahi Mahi:

  • Preheat oven to 350°.
  • Lightly season with blackening season.
  • Sauté in pan on both sides for about one minute.
  • While fish is cooking, in a mixing bowl add mayonnaise, crab, spinach and Parmesan.
  • Remove fish from pan and place spinach mixture on top.
  • Cook in oven for about 8 minutes.

Instructions for the sauce:

  • Toss 3 vine ripe tomatoes in extra virgin olive oil and salt and pepper.
  • Then roast tomatoes at 350° for 20 minutes.
  • Roast 3 garlic cloves in extra virgin olive oil for about 15 minutes.
  • Let cool and put into blender with tomatoes.
  • Add ¼ cup of chicken stock and ¼ cup of cream.
  • Blend until smooth.
  • Put on bottom of the plate, and then add fish and crust.

Hudson’s Seafood House on the Docks, Executive Chef Chris Carge

 

WiseGuys Braised Short Rib and Root Vegetable Demi

Ingredients:

  • 2 oz. salad oil
  • 4 pounds short ribs
  • 1 cup onion, small dice
  • ½ cup carrot, peeled and small dice
  • ½ cup parsnip, peeled and small dice
  • ½ cup celery, small dice
  • 1 tsp chopped garlic
  • 1 cup red wine
  • 1 ½ cup water
  • 1 ½ cup demi glace
  • 2 sprigs rosemary
  • 1 bay leaf Bay Leaf
  • 2 sprigs thyme
  • 1 Tbsp. kosher salt
  • 1 Tbsp. ground black pepper

Instructions:

Heat oil in large pan over high heat until almost smoking. Season with salt & pepper then sear each side of the short rib until browned well. Remove meat and place in a deep roasting pan. Next, cook onion, parsnip, celery, carrot and garlic in the roasting pan, stirring regularly, until evenly caramelized.

Add red wine to the hot pan and deglaze the bottom of the pan. Once all fond is removed, add the remaining liquids and bring up to a boil. Pour the hot braising liquid over the ribs in deep roasting pan. Wrap the herbs in cheesecloth sachets and place in pan. Tightly wrap roasting pan with aluminum foil, crimping the edges to seal. Cook in a 350° convection oven with high fan for 3 hours. Remove from the oven and peel back a corner of the foil, check shortribs with tongs for tenderness. If nice and tender, remove foil and let rest 30 minutes on an open table. place in first refrigerator and let cool for 24 hours.

Root Vegetable Demi:

  • 1 cup tomato basil sauce
  • 1 tsp beef consomme

After fully cooled, remove the meat from the pan, put it in a container and put remaining liquid and vegetables into a large sauce pot. Add the tomato sauce and consomme and bring to a boil. Reduce heat to a simmer and cook for 20 minutes, stirring frequently. Remove from heat then refrigerate.

For more information about Hilton Head vacation rentals, visit www.SunsetRentals.com or call 800-276-8991.

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