Author Archives: BROM

Chocolate Strawberry Shortcake | The Sportsman’s Table

Chef Audrey Brletich of the International Culinary Institute of Myrtle Beach shows Bob how to construct her Chocolate Strawberry Shortcake.

Strawberry Maceration

for shortcake


  • 2 qts fresh strawberries, washed, diced small
  • 1 cup sugar

Wash, remove stems, and small dice strawberries. 
Leave juices with the strawberries. 
Stir in 1 cup of sugar and let sugar and berries rest in fridge overnight. 

Use as desired.

Manhattan Oyster Chowder | The Sportsman’s Table

Ed Dombrowski of Lee’s Farmers Market in Murrells Inlet SC shows Bob how he makes his Manhattan style Oyster Chowder.

Lee’s Farmers Market

Manhattan Oyster Chowder

Serves 4


  • 2 dozen oysters, shucked with liquor reserved
  • 2 slices bacon, diced
  • 1 medium onion, diced
  • 1 stalk celery, diced
  • 1/2 red bell pepper, diced
  • 2 carrots, peeled and sliced
  • 2 cloves garlic, minced
  • 1/2 cup white wine
  • Dash red pepper flakes
  • 1 bay leaf
  • 1 teaspoon fresh thyme
  • 114.1 ounce can Pomi chopped tomatoes
  • 1 cup chicken stock
  • 2 Yukon gold potatoes, peeled and diced
  • 2 tablespoons fresh parsley


In a medium sized Dutch oven, cook bacon over
medium heat until fat is rendered and bacon is crisp.
Remove bacon from pot and reserve. Add onion,
celery, red bell pepper and carrots and sauté until the
onion and celery are tender, about 10 minutes. Add
garlic and sauté until fragrant, about 1 minute. Deglaze
pot with white wine. Add red pepper flakes, bay leaf,
thyme, Pomi tomatoes, chicken stock and potatoes.

Strain oysters with a fine mesh sieve to ensure there
are no shell fragments. Add oyster liquor to the soup
(about 1/2 cup), but don’t add oysters yet. Simmer
soup until potatoes and carrots are tender, about 45
minutes. Add oysters and parsley and simmer until the
oysters begin to curl, about 2 to 3 minutes. Add bacon
bits and serve immediately.

Ritchie’s Shrimp & Grits | The Sportsman’s Table

Ritchie shows Bob his specialized way of making traditional Shrimp and Grits.

Ritchie’s Shrimp and Grits



  • 1 c.  Stone ground grits 
  • 2c. Water
  • 2 tsp salt
  • 2 c cream
  • 1 c shredded parmigiana cheese


Bring water and cream and salt to a boil slowly stir in grits. Cook for 30 to 35 mins cooking on medium low heat. Once cooked stir in cheese. Keep hot for plating.


  • 2 Tbsp butter
  • 1/2 green pepper cut in slices
  • 1/4 red onion cut in slices
  • 1/4 c white wine
  • 4 ounces smoked sausage cut into half rounds
  • 4 ounces cut white corn
  • 1 tsp thyme
  • 1 tsp basil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 24 each 24-32 shrimp


Melt butter over medium high heat sauté peppers and onions until onions are translucent. Add corn and sausage and heat for two minutes. Deglaze pan with wine and reduce slightly. Add shrimp and sauté until almost done and season with thyme, basil, pepper and salt.

For plating put a bed of grits on the plate and top with shrimp mixture and serve hot

Roasted Red-Pepper and Feta Dip | The Sportsman’s Table

Roasted Red-Pepper and Feta Dip

Prepared by Charlie Newman

This recipe combines the sweetness of the peppers with the tanginess of the feta cheese, and you can add heat with a sprinkled of red-pepper flakes if you wish


  • 2 roasted red bell peppers
  • 3 tablespoons of olive oil
  • 2 cloves garlic, minced
  • ¼ teaspoon red-pepper flakes (optional)
  • 8 ounces feta cheese, crumbled


Puree the roasted red peppers in a food processor.
Heat the olive oil over medium-high heat and lightly brown the minced garlic. As the garlic is just browning, add the red-pepper flakes and toss just a few times to combine the flavors. Remove the pan from the heat.
Add the oil-and-garlic mixture and the crumbled feta to the pureed peppers in the food processor and process until well-blended.
Transfer the Roast Red-Pepper and Feta dip to a serving bowl and refrigerate before serving. Serve with whole-grain pita bread or crudites.

Roasting Peppers:
Preheat your boiler and prick the whole peppers five or six times in various places with a fork. Place them on a broiler pan as close to the heat as possible. When the top sides have blackened, turn the peppers. Continue broiling and turning them until they have blackened all around. Remove the roasted peppers from the broiler, place them in a paper bag, roll down the top of the bag, and let them cool inside the bag. When they are cool enough to handle, remove the peppers from the bag and peel off the blackened outer skin, which will pull off easily.
Cut off the stems, remove the seeds, and slice; they are ready to use in any recipe, or eat by themselves.

SIDE NOTE The original recipe was taken from the Greek Revival: Cooking for Life cookbook. It has been modified to incorporate Certified SC Grown peppers and Split Creek Farms Feta Cheese.

Gourmet Beef Meatballs or Beef Sliders | The Sportsman’s Table

Gourmet Beef Meatballs or Beef Sliders

SC Beef Council 


  • 1lb. beef ground chuck
  • 1 small onion, diced
  • 2 tsp. Worcestershire sauce
  • ½ cup seasoned breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 2 tsp. Italian seasoning
  • 1 tsp. sea salt
  • 1/3 cup milk


Place beef in mixing bowl and add diced onion, salt, Italian seasoning, and Worcestershire sauce; mix well. Add milk, Parmesan cheese, and breadcrumbs. Mix until evenly blended, then form into 1 oz. meatballs or 7 oz. patties. Grill to perfection and enjoy! 

Cook Time: Grill 12-15 minutes

Servings: 28 meatballs or 4 patties