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.
Voiceover: The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture. Whether you live in South Carolina or out-of-state, be sure to buy South Carolina grown meats, vegetables and fruits. Make sure your food is South Carolina-certified. It is a matter of taste.
Bob: Joining me today and downtown Florence at the City Center Market. Kitchen is Chef Johnathan Polson with Victors Restaurant,a mainstay, a landmark here in downtown Florence. Johnathan, I got to tell you. It is a pleasure to have you here as a guest chef on the show today. But I am really excited about the recipe. Tell us about that.
Johnathan Polson: Yeah, it is good to be here, Bob. Thank you for having us and thank you for showcasing Florence. We are going to go very, very, very simple peach cobbler for you, guys. Something anybody could do at home. Very simple ingredients, very easy procedure. What I am going to do is I have got about three cups chopped peaches. I am going to add those to the pan with about a tablespoon of butter.
Bob: Now, you know, I have to tell you, Johnathan, I have never believe I have ever seen a cobbler started in the frying pan.
Johnathan: Yeah, what we are going to do is we are going to try to get a little caramelization on these peaches real quick.
Bob: Okay. I got you.
Johnathan. We are actually going to then deglaze them with a little bit of bourbon once we get down.
Bob: I tell you. Whiskey is always good.
Johnathan: You cannot really go wrong with it. You cannot really go wrong.
Bob: There you go. Now, you, guys, you have this at Victors. You are a landmark. Okay, what? Twenty plus years in downtown Florence?
Johnathan: That is correct. We have been in Florence for about twenty years. We are currently located downtown Florence. We are in the lobby of Hotel Florence and we have been there about seven years now. It is nice to be downtown. It is nice to see the growth going on down here as well.
Bob: Yeah, man.
Johnathan: So once that butter kind of incorporates a little bit, we are going to add a few more ingredients. We are going to add some brown sugar. We are going to add a tablespoon of vanilla. we are going to add a pinch of salt.
Bob: I just got to have a little bitterness, too.
Johnathan: A little bit.
Bob: Now, folks, if you want a copy of Johnathan’s recipe and more about Victors, just log on to bobredfern.com and we will have it posted right there under the Sportsman’s Table. Oh man, I take it that there is folks love fresh peach cobbler.
Johnathan: Yeah, and it is a great mainstay here in South Carolina, you know. Technically we are not the peach state, but I think a lot of people in South Carolina including the Department of Agriculture would argue that. Maybe we are the peach state.
Bob: I think so. Okay, I think peach for peach. I think we produce more peaches than Georgia.
Johnathan: We do. We do.
Bob: Look at that. Oh, man. The Flames.
Johnathan: Yes, we are going to put a little bit of flame on there and be careful. You can se, almost burned myself even as experienced as I am. And what we are going to do is we are just going to let that simmer just a little bit just to cook some of the alcohol out of it. That way, you know, we know it is safe for your kids, safe for your granny. Everybody can have a little bit of it. It is going to be all right.
Bob: And I tell you what, on Johnathan’s behalf, okay, bourbon is for cooking, not for drinking. Okay? So just remember that.
Johnathan: We are just going to let that reduce down just a little bit. Once it reduces by about half and kind of makes a little syrup on it, we are going to cut it off and we are just going to let it cool for a minute while we mix up our cobbler batter. All right, Bob very simple cobbler recipe. This is basic one to one to one ratio. One cup flour, one cup sugar, and one cup of milk. We are going to add a little bit of melted butter in there because we are in south and everything needs butter.
Bob: Yeah, listen. It always gets better with butter.
Johnathan: Now, we are just going to whisk this up real lightly just to get some of the main lumps out of it. If it is a little lumpy still, it is not a big deal. And Bob, as I pour this over here, if you do not mind just grabbing each one and throw them in the oven for me.
Bob: Oh, I will do it.
Johnathan: We are going to cover them just to the rim of these little pans that I have here.
Bob: All right, I can do that in a heartbeat. That is something I could do. Now, I cannot cook, but I sure can eat and I can help. All right. That is awesome. Look at that. Now, how long are they going to stay in there?
Johnathan: They are going to go in for about twenty minutes or at least until the center is nice and firm. You just do not want it to be liquidy anymore.
Bob: All right, John. I will do my part here both.
Johnathan: Yes, sir. Go ahead and bring them over to the table for us. Everybody knows you cannot have cobbler, we will a little bit of ice cream over that. So we are going to finish these off just like that.
Bob: Yep. Got a little bit of that heat at the backdrop.
Johnathan: And right there, we have Bourbon Peach Cobbler a la Mode.
Bob: Delicious. Johnathan, thank you so much.
Johnathan: Yes, sir. It is a pleasure being here.
Bob: I really appreciate it so much and folks, listen. If you are in downtown Florence and the beautiful state of South Carolina, you want to test more of these great recipes. Come on down to downtown Florence here at the City Center Market. Victors will be right there and I tell you what, if you also want to check on what is fresh on the menu, log onto certifiedscgrown.com and see it for yourself. And we will be right back here again next week with another great recipe on the Sportsman’s Table.
Voiceover: To find out more information on food that is fresher and tastier go online at certifiedscgrown.com. Buy certified South Carolina grown products. It is a matter of taste.
PAN SEARED MANCHESTER FARMS QUAIL ON A COW PEA CASSOULET
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.
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
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.
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.
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.
Place all ingredients in a food processor and blend well. If the mixture is too moist add more Panko a little at a time. Store in an airtight container until ready to use.
FRIED PECAN SHRIMP
FLOUR 1 CUP
BUTTERMILK 1 CUP
PECAN BREDDING 1 CUP
SHRIMP (PEELED TAIL ON) 24 EACH
CANOLA OIL 2 CUP
Heat the oil in a heavy bottomed skillet until it just starts to smoke. Dredge the shrimp (one at a time) in the flour, then dip in the buttermilk, and then dredge in the pecan breading. Once all the shrimp are breaded, carefully add half of them to the hot oil. Fry the shrimp on both sides until the breading is a deep golden brown. Remove the shrimp to a towel lined plate and then cook the second half.
Chef Adam Silverman of Down Town Southern Funk Restaurant shares his Stuffed Pork Chop recipe with Bob. They’re at the City Center Farmers Market in Downtown Florence SC.
Bog-Stuffed Porkchop with Blueberry Blaze Sauce and Three Kale Mix
2 x 2” thick Pork Chop (sourced from Maypop Farm in Darlington, SC)
1⁄2 cup Rice, dry (sourced from Carolina Plantation in Darlington, SC)
1 cup Water
1 each Pork Chorizo Sausage (sourced from Maypop Farm in Darlington, SC)
1⁄2 cup Blueberries (sourced from Silver Lake Forge and Farm in Timmonsville, SC)
1 tsp. Garlic, minced (sourced from Sophronia Farm in Lynchburg, SC)
1 tsp. Ginger Root, minced (sourced from Crafty Maibritt, LLC in Lake City, SC)
1 Tbsp Onion, minced (sourced from Ellerbe Vegetable Farm in Timmonsvills, SC)
1 Tbsp. Rice Wine Vinegar
1 each Ghost Pepper (sourced from Ellerbe Vegetable Farm in Timmonsville, SC)
3 cups Kale, fresh (sourced from Ellerbe Vegetable Farm in Timmonsville, SC)
2 Tbsp Cooking Oil
Salt and Pepper to taste
1) Make the Blueberry Blaze Sauce – combine the Blueberries, Garlic, Ginger, Onion and Ghost Pepper in a saucepot. Bring to a boil and reduce to a simmer. Cook for 15 minutes. Remove from the heat and add the Rice Wine Vinegar. Blend to smooth and adjust seasoning with salt and pepper (careful… the sauce is spicy!). Hold chilled for use. This step can be done up to 48 hours in advance.
2) Make the bog – roughly chop the Chorizo Sausage and place into a pot with the dry rice, water and a pinch of salt. Bring to a boil then cover and turn down to a very low simmer. Cook approximately 30 minutes until all the water has been absorbed. Set aside to cool slightly. This step can be done up to 24 hours in advance by placing the bog mix in an airtight container or ziplock bag and holding chilled.
3) Heat oven to 400 degrees. Cut a slit in the sides of the Pork Chops and stuff with the Bog mixture. Bring a pan to medium-high heat. Season the Pork Chop on all sides with salt and pepper. Add 1 Tbsp. Of cooking oil to the pan and add the Pork Chops. Sear until you get a nice golden crust developing, around 2-3 minutes) and then flip to the other side. Cook another 2-3 minutes and then place the pork chop on the side opposite where you cut the slit, so it is standing upright. Place in the oven and cook until done, about 8-10 minutes.
4) While the Pork Chops are in the oven place a pan on medium heat. Add 1 Tbsp. Cooking Oil. Roughly chop the kale. When the pan is hot, add the kale, season with salt and pepper and cook until the kale has softened but still retains some texture.
5) Place the kale down in the center of the plate, the pork chop on top of that and drizzle with the blueberry sauce. Enjoy!