Category Archives: The Sportsman’s Table

Peck Away Cafe’s Southern Cold Salads | The Sportsman’s Table

Val Criswell of Peck Away Cafe shows Bob how to assemble a cold plate with various Southern style cold salads.

Peck Away Cafe

Southern Salads Cold Plate

Salads
Your choice of cold salads. Options include pimento cheese, chicken salad, ham salad, shrimp salad, tuna salad. You can make your own or buy these at the deli.

Bread/Crackers
Options include mini croissants, crackers, Hawaiian rolls, mini pita breads, & pita chips. Try to incorporate a gluten free option.

Other Add-ins
Fresh vegetable crudité with ranch or blue cheese dressing for dipping. Fresh fruit, deviled eggs, olives, pickled vegetables & cheese cubes.

Southern Salads Cold Plate is…

  • Great to prepare ahead and spend time with your guests.
  • Ideal for hot weather when guests are eating less and prefer a cold meal.
  • Casual easy dining with familiar comfort foods that puts guests at ease.

Products used in demo:

  • Dressed up Naked Chicken Salad (SC Real Foods – Florence, SC)
  • Pimento Cheese Salad (SC Real Foods – Florence, SC)
  • Homemade Ham Salad
  • Deviled Eggs (SC Real Foods – Florence, SC)
  • Homemade Pickles
  • Crudité  w/ Ranch Dressing (SC Real Foods – Florence, SC)
  • Homemade Lemonade

Fried Shrimp and Altman Farm & Mill Grits with Stewed Tomatoes | The Sportsman’s Table

Fried Shrimp and Altman Farm & Mill Grits with Stewed Tomatoes

  • 3 large tomatoes, diced
  • 1 medium onion, diced
  • 3-4 cloves of garlic, peeled and minced
  • 2 jalapenos, gutted and diced
  • 2 Tbs. butter
  • 1 tsp. salt & pepper
  • 1/3 c. white wine
  • 1/4c. water

In a preheated sauce pan, add butter then saute the onions, garlic, jalapenos, and cook down for about 10 minutes.  Add tomatoes, wine, and water.  Cover and simmer for 30 minutes – stirring occasionally.  Remove lid and reduce until thickened.

Altman Farm & Mill Grits should be prepared according to the package.

Use Altman Farm and Mill’s Fish Fry to batter 1lb. of head-off shrimp, peeled and deveined.  Fry the shrimp according to the directions on the package.

Chicken Tray Bake with Doug the Food Guy | The Sportsman’s Table

Doug the Food Guy shows Bob how to make his famous Chicken Tray Bake.

Ingredients

  • 4 x 8oz chicken breast (or your favorite cut)
  • 1.5lb new potatoes
  • 1/2 stick unsalted butter
  • Olive oil
  • 1 lemon
  • Fresh parsley
  • Fresh thyme
  • Sea salt and pepper to taste
  • 2​ or 3 fresh vegetables of your choice (carrots, squash, tomatoes, asparagus, etc)

Instructions

  1. W​ash and scrub potatoes well.
  2. Quarter the potatoes.
  3. F​ill a stock pot with cold water. Add the potatoes and a large pinch of salt.
  4. Bring to a boil, then cook for around 10 minutes (depending on the size of your potatoes), or until they’re nearly done.
  5. Drain the potatoes over the sink into a colander. Steam dry for a couple of minutes, then add to a roasting tray.
  6. Scatter over the vegetables, dot over the butter and drizzle with a tablespoon of olive oil.
  7. Roughly chop the fresh parsley and thyme. Zest the lemon onto the vegetables in the tray and toss well.
  8. Add the chicken and season with salt and pepper.
  9. Squeeze the juice over the chicken and vegetables, using your fingers to catch any seeds.
  10. Bake in the oven at 450F for 10 to 15 minutes, or until the chicken is cooked through and the vegetables are soft.

Recipe Notes
Make this one your own by using whatever vegetables are in season.

Julia Belle’s Barbeque Egg Rolls | The Sportsman’s Table

Julia Belle’s Restaurant is a family operated, counter service fast casual restaurant that offers a unique variety of flavor full Southern dishes.

www.juliabellesrestaurant.com

Julia Belle’s Restaurant BBQ EGG Rolls

  • Six pound Boston Butt
  • House seasoning 
  • 2 quarts water
  • 1/2 cup liquid smoke
  • 4 cups Belle’s BBQ
  • Fresh Egg Roll wrappers
  • 1 cup All purpose flour
  1. Cook butt for 5-6 hours at 275 degrees in smoker or oven. 
  2. Hand shred Boston Butt and add BBQ to meat.
  3. Place egg roll wrappers on table.
  4. Stuff 2 ounces of meat into egg rolls
  5. Roll egg rolls in flour
  6. Cook in fryer at 350 degrees for 4 minutes

Enjoy

Altman Farm Fried Vegetables | The Sportsman’s Table

Will Altman of Altman Farm and Mill shares a unique dish of Fried Vegetables.

https://www.altmanfarm.com/

Crunchy Fried Summer Vegetables with Spicy Ranch Dipping Sauce

  • 2 fresh zucchini squash
  • 2 fresh yellow squash
  • 18-20 fresh okra
  • 3 cups whole milk
  • 3 eggs
  • 1 Tbs. salt
  • Altman Farm and Mill’s Fish Fry
  • Oil for frying

Cut fresh zucchini and squash into ¼” thick slices.  Cut okra into thirds.  Whisk eggs and salt in milk to make an egg wash. Soak the cut vegetables in the egg wash for 10-15 minutes. Coat the vegetables in the fry mix and cook the vegetables according to the directions on the Altman Farm and Mill Fish Fry.

Spicy Ranch Dipping Sauce

Add 2-3 Tbs. of Siracha hot sauce to 1 cup of your favorite ranch dressing. 

Salsa Y Limon Shrimp Ceviche | The Sportsman’s Table

Joining Bob at the City Center Market in Florence, South Carolina are co-owners of Salsa y Limon Restaurant, Charlie Cuevas and Israel Morales. They’re serving up an authentic Mexican dish, Shrimp Ceviche.

Salsa Y Limon, Florence SC

Ceviche: (serves 4)

  • 1 medium onion, diced
  • 2 tomatoes, diced
  • 1 jalapeno pepper, diced
  • 4 limes (for juicing)
  • 1 bunch of cilantro, chopped
  • 1 lb of cooked, chopped shrimp
  • 1 avocado, sliced
  • Salt to taste

Begin by cleaning and boiling your shrimp in lightly salted water for 2-3 minutes. Once the shrimp have fully cooked, put them in an ice water bath to cool them. Once they are cool to the touch, chop them into large pieces and set aside.

Combine the onion, tomatoes, jalapeno, and cilantro by mixing together in a bowl. Once combined, stir in the chopped shrimp and then add the lime juice. Salt to taste. Serve with sliced avocado on top of tostados or eat with tortilla chips.

Jazz on Dargan Collard Green Egg Rolls | The Sportsman’s Table

Chef Vondell Brockington of Jazz on Dargan instructs Bob on the proper way to make his Collard Green Egg Rolls.

https://www.facebook.com/theofficialj…

Collard Green Egg Rolls

Time
Preparation: 6m
Cooking: 20m
Inactive: 60m
Total: 1h 26m

Yield: 2 Full Size Egg Rolls

Ingredients

  • 2 cans-greens collard
  • 1 can-Black Eyed peas
  • Salt
  • Pepper
  • Egg roll wraps
  • Seasoning salt
  • 8 oz Cream cheese
  • Egg wash
    • 1 Large Egg
    • 1/2 cup water

Recipe

Mix large egg and 1/2 cup of water together in small bowl and sit aside for later.

Pour collard greens and black-eyed peas along with salt, pepper, and seasoning salt to taste and bring to a boil.

After boiling cut off and drain.

Add cream cheese to the collard green mixture.

Mix until well incorporated and place in refrigerator to cool for an hour.

Take a egg roll wrap and coat the edges with the egg wash.

Take 1/3 of collard green mixture after it has been refrigerated and place it into the middle of the egg roll wrap.

Fold the bottom corner of the egg roll wrap up midway. Then fold both side corners inward and roll tightly or until the other corner has been rolled under.

Deep Fry at 350 degrees for 4 min or until golden brown.

Serve with Korean BBQ dipping sauce.

Appetite Delight Three Layer Strawberry Cake | The Sportsman’s Table

Appetite Delight Restaurant & Catering
3726 Oliver Road Vea Ella Gee
Timmonsville, SC 29161
(843) 992-9249

Three Layer Strawberry Cake

  • 1 (18.25 oz.) package white cake mix
  • 1 (3-oz.) package strawberry gelatin
  • 4 large eggs
  • 1/2 cup sugar
  • 1/2 cup finely chopped fresh strawberries 1/2 whipping cream
  • 1/2 cup vegetable oil
  • 1/3 cup all-purpose flour
  1. Preheat oven to 350°. Beat cake mix and next 7 ingredient at low speed with an electric mixer 1 minute. Scrape down sides of bowl and beat at medium speed 2 more minutes, stopping to scrape down sides as needed. (Strawberries should be well blended.)
  2. Pour batter into 3 greased and floured 9-inch round cake pans.
  3. Bake at 350° for 23 minutes or until cakes spring back when pressed lightly with a finger. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and let cool 1 hour or until completely cool.
  4. Spread Strawberry Buttercream Frosting between layers and on top and sides of cake. Garnish, if desired. Serve immediately, or cover and chill until ready to serve.

Strawberry Filling

1 cup of fresh strawberries finely chopped
1 tablespoon of cornstarch dissolved in a 1/2 cup of water 1/2 cup of sugar

Mix all together in a pan. Cook on low heat until it thickens

Strawberry Buttercream Frosting

Beat 1 cup butter, softened, at medium speed with an electric mixer until fluffy (about 20 seconds). Add 1 (32 oz.) package powered sugar and 1 cup finely chopped fresh strawberries: beat at low speed until creamy. (Add more sugar if frosting is too thin, or add more strawberries if too thick.)

5. Lastly, put some strawberry filling in between each layer, as you add in each on top of the other. Then cover cake with strawberry buttercream frosting on and around entire cake.

Town Hall Fried Quail | The Sportsman’s Table

Chef Kelley Vogelheim from Town Hall Restaurant in downtown Florence, SC shares a delicious way to cook quail.

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 mean time, 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.

Shrimp & Avocado Pizza w/Low Country Habanero & Lime Olive Oil | The Sportsman’s Table

Rebel Pie Restaurant

Ingredients

  • 1 – 10oz pizza crust
  • 2- Tablespoons Habanero/Lime Olive oil (Lowcountry Olive Oil)
  • ¼ cup diced red onion
  • ½ cup chopped fresh tomato
  • 10-12 Large local shrimp
  • ½ Fresh Avocado
  • Chopped fresh cilantro for garnish

Method

Stretch pizza dough to approximately 12 inches.

Spread Habanero/Lime olive oil on dough. Leave ½ inch ring around edge.

Sprinkle onions, tomatoes, and shrimp evenly on dough.

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

When pizza through baking, place fresh avocado slices on top and garnish with chopped cilantro.

Serve immediately.