Bob goes quail hunting at Southern Woods Plantation in Sylvester, Georgia.
- 3 cup Peeled and Sliced Peaches
- 1 Tbsp Butter
- 2 Tbsp Brown Sugar
- 1 Tbsp Vanilla Extract
- 1 tsp Salt
- ¼ cup Bourbon
- 1 cup All Purpose Flower
- 1 cup Sugar
- 1 cup Whole Milk
- ½ cup Melted Butter (1 stick)
- 1 tsp Baking Powder
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.
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.
Bob takes officers of the South Carolina Department of Natural Resources on a quail hunt at Southern Woods Plantation in Sylvester Georgia.
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.
Fresh Roasted Chicken Wing Pizza
- 1 – 10oz pizza crust
- 3- Tablespoons fresh basil pesto
- 1 Tablespoon pinenuts
- 5 ounces fresh Roasted Chicken Wing Meat
- Grated fresh parmesan
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.
Chef Consuelo Casey of Qulture Restaurant serves up her Grilled Salmon Fatboy Salad.
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.
Bob is late winter bass fishing on Florida’s Lake Okeechobee with guide Captain George Mrozinski. Bob will be using a new rod from Abu Garcia.
Joel Munday with Outdoor Expeditions USA Guide Service takes Bob out on Shearon Harris Lake for some Largemouth Bass fishing.
Mike Welsh shows Bob a new rod from Ugly Stik.
Chef Kelley Vogelheim from Town Hall Restaurant in downtown Florence, SC shares a fried quail recipe.
PAN SEARED MANCHESTER FARMS QUAIL ON A COW PEA CASSOULET
- 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.
A very unique hunting show! Squirrel hunting with falcons! Bob visits with the SC Falconry Association. Watch what these amazing birds can do!