Author Archives: BROM

SC Quail Hunt and Bird Dog Training

Bob is in the field hunting quail with dog trainer and long time friend Bob Harkins.

Duck Breast

SC Chef Ambassador Darren Smith, owner of Rivertown Bistro & Bonfire in Conway, SC demonstrates a delicious duck breast recipe.

Rivertown Bistro & Bonfire

International Culinary Institute of Myrtle Beach

Watauga River Fly Fishing

Bob heads back to the Blue Ridge Mountains to try his hand at Float fly fishing with the fly fishing guides from Chetola Resort.

Chetola Resort

Fried Mac And Cheese Balls | The Sportsman’s Table

Chef Meredith McCarthy owner of the Gnosh Pit Food Truck shows Bob how she makes her decadent Fried Mac and Cheese Balls.

Meredith

Fried Mac and Cheese Balls with Gorgonzola bacon sauce

Ingredients

1/2 pound elbow macaroni
4 tbsp butter
1/4 cup all-purpose flour
2 cups milk
1 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
1/4 tsp paprika
1/4 pound bacon, cooked and crumbled

For Frying: 2 cups all-purpose flour, 4 eggs (beaten), 4 cups panko breadcrumbs, and oil for deep frying

Instructions

1 Prepare Mac and Cheese: Cook macaroni, drain, and set aside. Melt butter, whisk in flour, cook, then whisk in milk until smooth and thickened. Stir in cheeses until melted. Add paprika . Combine macaroni and the cheese sauce.

2 Chill mixture in fridge

3 Form and Coat: Scoop chilled mac and cheese into balls. Coat each in flour, then egg, and finally panko breadcrumbs. Double coat for extra crispiness.

4 Fry: Heat oil to 350°F (175°C) and fry balls in batches until golden brown. Drain on paper towels.

Gorgonzola Bacon Sauce

Ingredients

1 tbsp butter
1 small shallot, minced
1 cup heavy cream
4 oz gorgonzola cheese, crumbled
Salt and black pepper to taste
2 tbsp cooked, crumbled bacon
1 tbsp fresh parsley, chopped (optional, for garnish)

Instructions

1 Make Sauce: Melt butter and sauté shallot until softened. Add bacon. Add heavy cream and simmer. Stir in crumbled gorgonzola cheese until melted and the sauce is smooth.

2 Finish and Serve: put sauce on bottom and top of Mac balls. Add parsley, more Gorgonzola and bacon.

Seared Salmon over Lentils | The Sportsman’s Table

Chef Tom Mullally creates a dish with fresh Faroe Island Salmon.

Seared Salmon over Lentils with Fresh Lemon

2 Portions

Ingredients

2 – 5/6 oz each, Salmon Fillets
½ Cup Raw Lentils
1 Quart Vegetable Stock
2 Portions of your Favorite Vegetables
1 Lemon

Procedure:

Take 2 Raw Salmon Fillets and Lightly Season both sides with Salt and Pepper. Pre-Heat in a Non-Stick Sauté Pan on Medium High Heat and add a Splash of Salad or Vegetable oil to the Pan.

Gently Place the Salmon on the Hot oil and sear Both Sides until Golden Brown. Now Place the Salmon in a 400 degree oven for 5-8 Minutes, depending on the thickness of the Fish.

Boil Lentils in about 2 Cups of Vegetable Stock for About 15 minutes until Tender. Strain and Reheat in Whole Butter and Season to Taste

Use the Leftover Vegetable Stock to Blanch your Favorite Fresh Vegetables in. Strain and Reheat in Whole Butter, Season to Taste

Place a small pile of Cooked Lentils in Center of Plate

Place Salmon on Top of Lentils and Squeeze Fresh Lemon Juice over the Fish. Garnish with Fresh Vegetables around the Fish.

Bon Appetit! Enjoy this Healthy Dish!

Banana Pudding Cheesecake | The Sportsman’s Table

ICI Pastry Arts Student Lacie Rogers demonstrates a delicious dessert recipe for Banana Pudding Cheesecake.

Banana Pudding Cheesecake

Ingredients

3 lbs room temp cream cheese
1.5 cups sugar
2 oz banana liquor
6oz chopped bananas
1 oz sugar in the raw
1oz vanilla
3 eggs

For crust

3oz of melted butter
8oz crushed vanilla wafers
Blend these two items together until wet sand like
Press into cake pan and par bake 5 minutes at @350

Assembly

Cream cream cheese and sugar together until no lumps form.
Add vanilla liquor and bananas mix 5 minutes.
Add 3 eggs one at a time until fully incorporated.
Bake for 2 hours at 250°.
Let rest on the rack until cool then place in fridge.

Garnish

Cut 1 banana into thin slices then top with sugar in the raw and torch

Local Sea Bass | The Sportsman’s Table

Executive Chef Tom Mullally demonstrates a local Sea Bass dish.

Seared Fresh Local Flounder with Spinach Mousse Over Basmati Rice with Vegetables and Tomato Sauce

(2 Portions)

Ingredients

2 – 5/6 oz Flounder
1 – 12 oz Bag of Spinach
1 Cup of Cooked Rice
1 Cup of your Favorite Cooked Vegetables
½ Cup Tomato Sauce
Parmesan Cheese

Procedure:

*Spinach Mousse is Optional – Take 3-4 oz of Raw Flounder and trim excess and dice medium. Sauté 8 ozs of Raw Spinach in Oil or Butter over Medium Heat until cooked. (wilted, about 1-2 minutes) Cool Spinach and Chop Fine. Add Diced Flounder, trim, the cooked Spinach. One Egg Yolk, and 1 oz of Heavy Cream to a Cuisinart and Puree. Season to Taste. You just made a Spinach Mousse with Flounder trim.

Lightly Season Raw Pieces of Flounder. Place Spinach Mousse over Flounder Fillet, then place a piece of Flounder over the Spinach Mousse so the Mousse, is in between 2 pieces of Flounder. Now Lightly Brown both sides of Flounder searing in oil over Medium-High heat. Then Place in a 400-degree oven for 10-12 minutes.

Place the left over Spinach, cooked, in the Center of the Plate. Now add Your cooked rice and vegetables to Garnish. Place the cooked Flounder over the Spinach Bed. Add Dollops of Tomato Sauce to the Dish and garnish the flounder with Parmesan and Scallions or Parsley.

Enjoy!

Dashi Roasted Wild Mushroom & Artichoke Farro Risotto | The Sportsman’s Table

Chef Raiford King of Olde Kings Catering shows Bob a new take on risotto.

Umami Farro Risotto

Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min | Difficulty: Medium | Servings: 6

Ingredients

9 ounces Farro, uncooked
1 cup Canned Artichoke Hearts, drained, rinsed, and dried, roughly chopped
1 cup Oyster Mushrooms, roughly chopped
4 quarts Chicken Broth
1 cup Aged Goat’s Milk Gouda, ½ cup for risotto, ½ cup reserved for garnish
5 ounces Unsalted Butter, softened
2 tablespoons Soy Sauce
2 tablespoons Mirin
1 teaspoon Gochugaru
2 tablespoons Dashi Powder
4 tablespoons Olive Oil
Salt & Pepper, to taste

Directions:

Bring 2 quarts chicken broth to a boil. Once at a boil, add salt & pepper and farro to broth. Allow to simmer at medium heat for 10 minutes. Remove from heat and allow to sit for 3-4 minutes. Strain farro and spread on sheet pan to cool.

Preheat oven to 375°. In a large mixing bowl toss mushrooms, artichokes, soy sauce, mirin, gochugaru, Dashi powder, and olive oil. Mix well and spread evenly on sheet pan. Roast while stirring occasionally. Approximately 15-20 minutes or until liquid has evaporated and vegetables are slightly crispy. Set aside.

In a sauté pan or large sauce pan over medium high heat add 2 tbsp butter. Begin adding two handful of cooked farro and two handful of vegetable mixture. Start stirring immediately. With remaining chicken broth, add small ladle to farro. Continuously stirring. Cook vigorously. Add 1/4 cup cheese. Add broth as needed. Add remaining farro and vegetables. Repeating the process. Once all incorporated add remaining butter. Stirring to make sure risotto does not stick. Cook until farro is soft and creamy. Taste and season if desired.

Immediately plate. Garnish with remaining cheese and chives (optional)

Notes:

Substitutions:
Fresh, steamed Artichoke Hearts
Vegetable Broth
Shaved Parmesan
Wild Mushrooms