Category Archives: The Sportsman’s Table

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.

Charcuterie and Cheese Board | The Sportsman’s Table

Val Criswell of Peck Away Cafe shows how easy it is to make her Charcuterie and Cheese Board with great SC Certified products.

Peck Away Cafe

Charcuterie & Cheese Board

Meats & Cheeses
Your choice of meats & cheeses. 3oz per person for appetizer. 6 oz per person for a meal.

Bread/Crackers
Options include toasted baguette slices, buttery crackers, whole grain crackers, pretzel chips, bagel chips, flatbread.

Other Add-ins
Options include pickled or fermented vegetables, olives, in-season fresh fruit, dried fruit, jams, honey, whole grain mustard, pesto, & nuts.

Tips for choosing and displaying items

  • Make your board as simple or as adventurous as you like.
  • Include a variety of savory and sweet options.
  • Incorporate both hard and soft cheeses.
  • Use the Internet (Google and Pinterest) for display ideas.
  • Look around your home for a variety of unlikely items to use for your board including baskets and trays.

Products used in demo:

  • Mountain Sharp Cheddar
    (Ashe County Cheese – Jefferson, NC)
  • Garlic, Parsley & Chive
    (Ashe County Cheese – Jefferson, NC)
  • Provolone
    (Andrew & Everette)
  • Clemson Blue Cheese
    (Clemson, SC)
  • Sweet Sopressata
    (San Guiseppe Salami Co. – Elon, NC)
  • Uncured Pepperoni
    (Fiorucci)
  • Raw Honey w/ Flake Salt
    (Uncle Jim’s Honey – Latta, SC)
  • Strawberry Chipotle Jam
    (Emily G’s – Dunwoody, GA)
  • Sweet Pepper Relish
    (Doux South – Atlanta, GA)
  • Sea Salt Flatbread Crackers
    (The Accidental Baker – Hillsborough, NC)
  • Praline Pecans
    (Young Plantations – Florence, SC)

Blackened Mahi Mahi with Succotash | The Sportsman’s Table

Chef Hilton McLeod of F. E. Pop’s in Florence, SC shows Bob how he cooks Blackened Mahi Mahi with Succotash.

Blackened Mahi Mahi with Succotash

  • 6 oz Mahi filet
  • 4 TBLS blackening seasoning
  • 1 ear of sweet corn kernels off the cob
  • 6 okra pods cut in rounds
  • 6 heirloom grape tomatoes cut in half
  • 1/8 cup cooked Butter Beans
  • 1 TBLS diced sweet onion
  • 1.5 teaspoon minced garlic
  • 4 Fresh basil leaves
  • Squeeze of 1/2 a lemon
  • Couple splashes of wine
  • 1 TBLS oil
  • 4 pads of butter

For fish…

  1. On plate spread out blackening seasoning, then lay fish on top to coat, flip fish to coat the other side
  2. In hot skillet, melt three pads of butter
  3. Add fish, to pan.. cook approximately 2 minutes, then flip until done. Cooking time will vary upon the thickness of the filet. (Remember it’s a whole lot easier to correct undercooked fish than it it is to correct over-cooked fish.)

For succotash…

  1. Add oil to pan
  2. Add corn to let it have a minute or so head start on the other veggies
  3. Add okra, onions and butter beans cook another minute
  4. Add garlic and tomatoes for 30-45 secs ( careful not let garlic burn)
  5. Add wine 15 seconds 6. Add remaining butter and basil leaves 7. Turn off skillet add lemon and salt pepper to taste
  6. Swirl pan until butter, lemon, basil as well as salt and pepper are married into the succotash.

Place succotash on plate with fish on top. Squeeze what’s left of the lemon over everything.
Stick fork in the fish and succotash, then place in mouth and chew…repeat as necessary.

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