Monthly Archives: March 2015

Grilled Lamb Merguez Recipe – Chef David Quintana

Grilled Lamb Merguez

Yield: About 24 (10-inch) links

4 pounds boneless lamb shoulder, diced

1 pound pork fatback,

3 tablespoons kosher salt

2 teaspoons granulated sugar

1 teaspoon dried red pepper flakes

2 tablespoons minced fresh garlic

1 1/2 cups diced roasted red peppers

1 1/2 teaspoons freshly ground black pepper

2 tablespoons paprika

2 tablespoons minced fresh oregano (see note)

1/4 cup red wine, chilled

¼ cup ice water

20 feet natural sheep or hog casings, soaked in water (see note)

Method:

1. Combine lamb, fatback, salt, sugar, red pepper flakes, garlic, roasted red peppers, black pepper, paprika and oregano. Toss to distribute seasonings. Cover and refrigerate until ready to grind.

2. Grind the mixture through a small die into a bowl resting in ice.

3. Add wine and water to the meat mixture. Mix with paddle attachment or a sturdy spoon until the mixture develops a uniform, sticky appearance, about 1 minute.

4. Cook a small portion of the sausage in a sauté pan. Taste and adjust seasonings if necessary.

5. Stuff sausage into casings, and twist into 10-inch links. Cover with plastic wrap. Refrigerate or freeze links until ready to cook.

6. Sauté, roast or grill the sausages until cooked through.

Upland Bird Hunting in Bladenboro, NC—Allen Brothers Hunting Preserve

web2015silveardoBob is on the hunt for Bob White Quail at Allen Brothers Hunting Preserve in Bladenboro, NC. He is joined this week by brothers Ronald and Joe Allen, the owners of Allen Brothers, one of the premier upland bird hunting preserves in North Carolina. Allen Brothers is a 2000 acre sportsman’s paradise… featuring Quail, Pheasant, Chukar, Turkey, and Whitetail Deer hunting …. A great place to take the family or host a Corporate outdoor Hunting event….. This is show you gotta see!!

Pan Sautéed Dove Breast Recipe

Pan Sautéed Dove Breast in Red Eye Gravy over Carolina Rice and Southern Style Collards

For Dove:

  • 6 dove breast
  • ½ cup bacon grease
  • 1 tsp thyme, dry or fresh
  • 1 tsp oregano, dry or fresh
  • ½ tsp salt
  • ½ tsp pepper

For Red Eye Gravy:

  • 1 cup beef stock
  • ½ cup strong coffee
  • ¼ cup red wine

For Rice:

  • 1 cup rice
  • 2 cups chicken stock or broth
  • 1 Tbs Salt

Directions: Bring stock to a boil and add rice. Reduce heat and simmer covered for 20 minutes or until tender.

For Collards:

  • 4 quarts water
  • 1 lb ham hocks
  • 1 Tbs salt
  • 1 Tbs pepper
  • 2 Tbs butter
  • ¼ cup apple cider vinegar
  • 1 bunch collards, stemmed and cleaned thoroughly

Directions: Boil your ham hocks, seasoning and butter for 1 hour. Then add your collards and cook for another hour or until tender. Adjust seasonings and add your vinegar at the end.

Directions for Dove: Season your dove breast with seasonings. Heat your bacon fat over medium-high heat and add all dove breasts to fat. Cook on each side for about 1 minute. Set aside. Add your stock, coffee and red wine. Reduce for 5-10 minutes.

Serve with rice and collards and garnish with red eye gravy.

Summertime New York Smallmouth Bass (Part 2)

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Guide and personal friend Frank Campbell of Niagara Charters near Lewiston, New York continues this week teaching Bob a new fishing technique to land the region’s famous smallmouth bass. Fishing for smallmouth is one of Bob’s favorite species and he tests his skills in the fast moving waters of Lake Erie near Buffalo, NY.

niagaracharter.com

Summertime New York Smallmouth Bass (Part 1)

smallmouth bass

Guide and personal friend Frank Campbell of Niagara Charters near Lewiston, New York will be teaching Bob a new fishing technique to land the region’s famous smallmouth bass. Fishing for smallmouth is one of Bob’s favorite species and he tests his skills in the fast moving waters of Lake Erie near Buffalo, NY.

niagaracharter.com

Boneless Tenderloin Recipe

5# Boneless Carolina Pride pork loin
1 8oz. jar of Sallie’s Greatest Fig, onion and rosemary jam
2tbls salt
2tbls pepper

Generously salt and pepper the pork, then take 4 ounces of jam and rub on the pork. For best let sit over night. Start with a little olive oil in a hot skillet, place the pork in the pan until and nice crust forms on the bottom of the pork. Once you get the crust turn the loin over and place in the oven on 400 degrees for 15 minutes or until the internal temperature is 140 degrees. Remove from oven and let the pork rest for 15minutes. Use the remaining jam to mix with the juices from the pork pan, this will create your sauce. Slice the pork and serve with a drizzle of your sauce on the top

Kalets

1 container kalets
1tsp salt
1tsp pepper
1tbsp olive oil
Place a X cut on the stem of the kalets to ensure they will be tender, Coat kalets with your oil salt and pepper, roast in oven for 20 minutes on 400 degrees

Quail Hunting at Backwoods Quail Club in Hemmingway, SC

back-woods-NEW-header1This week Bob will be joined by outdoorsman and South Carolina Representative Alan Clemmons from Myrtle Beach. Bob and Alan will start out on the shooting sports range and then head out to hunt for quail. Alan is an avid outdoorsman, but really likes to turkey hunt… Bob will talk to Alan about his past turkey hunting adventures while walking behind some pointing bird dogs at Backwoods Quail Club. Tune in to see if Bob can get Alan hooked on upland birds!