Author Archives: BROM

Bourbon Peach Cobbler | The Sportsman’s Table

Peach Mixture

  • 3 cup     Peeled and Sliced Peaches
  • 1 Tbsp   Butter 
  • 2 Tbsp   Brown Sugar
  • 1 Tbsp   Vanilla Extract
  • 1 tsp      Salt
  • ¼ cup    Bourbon

Cobbler Batter

  • 1 cup     All Purpose Flower
  • 1 cup     Sugar
  • 1 cup     Whole Milk
  • ½ cup    Melted Butter (1 stick)
  • 1 tsp      Baking Powder

Peach Mixture

Place Tbsp of butter and sliced peaches in a medium high heat pan. Gently move peaches around until butter is fully melted and peaches are coated. Add brown sugar, vanilla, and salt. Stir gently again until sugar begins to dissolve. About one minute. Carefully add bourbon. *This will cause a very small flame in the pan*. Shake pan gently to ease the flame and let bourbon incorporate. Reduce heat to low simmer and let liquid reduce by half. Remove from heat and let cool while you make the cobbler batter. 

Coble Batter

Combine all ingredients and whisk together until smooth and free of lumps.

Pour peach mixture into a greased 8×8 baking pan. Smooth mixture evenly to all edges. Slowly pour batter over mixture. Be sure to cover evenly and to all the edges. Bake at 350 degrees for 30 minutes or until center in stiff only slightly shakes. Serve warm or cold. Refrigerate leftover cobbler covered for 3-5 days.

Chicken Wing Supreme Pizza by Rebel Pie | The Sportsman’s Table

Chef Allan Cooke has another amazing pizza using chicken wings! Allan serves up this unique combination for Bob at the City Center Farmers Market in Florence, SC.

http://www.rebelpie.com/

Fresh Roasted Chicken Wing Pizza 

Ingredients:

  • 1 – 10oz pizza crust
  • 3- Tablespoons fresh basil pesto 
  • 1 Tablespoon pinenuts
  • 5 ounces fresh Roasted Chicken Wing Meat
  • Grated fresh parmesan

Method:

Stretch pizza dough to approximately 12 inches

Spread pesto on dough. Leave ½ inch ring around edge

Sprinkle pine nuts evenly on dough.

Place cooked Chicken Wing Meat evenly on dough

Cook pizza until desired doneness. (varies depending on the oven)

When pizza through baking, garnish with fresh grated parmesan.

Serve immediately

Qulture Grilled Salmon Fatboy Salad | The Sportsman’s Table

Chef Consuelo Casey of Qulture Restaurant serves up her Grilled Salmon Fatboy Salad.

https://www.facebook.com/pages/category/Restaurant/Qulture-of-Florence-258871544987699/

Grilled Salmon Fatboy Salad.

  • 1  4 oz Salmon
  • 2  slices of Turkey bacon
  • 3 /4  cups of organic mixed greens 
  • 1/2  cup spinach 
  • 1   Cucumber 
  • 1   Tomato 
  • 1/2  red onion
  • 1/2  cup of mixed cheese
  • 1/4  cup of homemade Pineapple Habanero glaze
  • 1  lemon
  • 1  Golden potato 
  • Salad Dressing of choice.

Pan Seared Quail on a Cow Pea Cassoulet | The Sportsman’s Table

Chef Kelley Vogelheim from Town Hall Restaurant in downtown Florence, SC shares a fried quail recipe.

Town Hall Restaurant

PAN SEARED MANCHESTER FARMS QUAIL ON A COW PEA CASSOULET

INGREDIENTS:

  • 4 Quail
  • ½ C & 2 T Olive Oil, divided
  • 1 T Fresh Garlic, minced
  • 1 large carrot, medium dice
  • 1 small yellow onion, medium dice
  • 2 stalks celery, medium dice
  • 2 cups cow peas, cooked
  • ½ C cow peas, pureed
  • 1 T hot sauce
  • 1 T Lemon Juice
  • 2 T Butter
  • S&P to taste
  • Fresh herbs for garnish

Start by drizzling quail with ½ cup olive oil, salt & pepper and let sit for 1-3 hours.

Heat a cast iron skillet until very hot, and gently place quail in. cook 2-3 minutes on either side. Quail should be golden brown. Finish by brushing with butter, if desired.

In the meantime, get another pan going on medium heat. Once pan is hot, add garlic, carrots, celery & onion and gently cook until tender.

Add the two cups cooked cow peas, cook for another two minutes, and then add your cow pea puree. Mix all ingredients thoroughly until combined and creamy. Finish by seasoning with salt, pepper, hot sauce, and lemon juice. When all seasonings are tasted and incorporated, add the butter and stir frequently to add another element of creaminess to the dish.

To serve, place a generous of portion of the cassoulet on the bottom of the dish and top with quail. Sprinkle with fresh herbs to garnish.