Executive Chef Ed Dombrowski of Lee’s Farmers Market prepares a mouth-watering seared trigger fish dish with roasted corn and muscadine salsa, topped with a creamy tomato-butter sauce. Learn the secrets behind perfect searing, flavor-packed sauces, and using fresh, certified South Carolina ingredients for a restaurant-quality meal.
Author Archives: BROM
Timber Duck Hunting
Our Chevy Destination this week is DeWitt’s Outdoor Sports in Ellerbe, North Carolina, a premier preserve for hunting and shooting enthusiasts. On this episode, Bob is timber duck hunting with guide Chris DeWitt. Strap on your waders and get ready for a great day of duck hunting.
Grouper & Grits | The Sportsman’s Table
Executive Chef Walter Smith from Walters on the Waterway in Murrells Inlet prepares a mouth-watering grouper dish served over creamy grits. Watch step-by-step instructions on creating a savory sauce with shrimp, onions, and roasted red peppers.
STONE-GROUND GRITS
Ingredients
- 1/2 cup yellow stone-ground grits
- 1 ½ cups half-n-half
- 1 ½ cups chicken stock
- 2-4 tablespoons unsalted butter plus more for individual bowls if desired
- 1 teaspoon salt
- black pepper
STONE GROUND GRITS INSTRUCTIONS
In a large pot add half-n-half, water, butter, salt, and pepper
Bring to boil over medium heat. (Watch it carefully, it can bubble over quick)
Gradually add grits into the pot, whisking constantly.
Let boil for two minutes, whisking constantly.
Reduce heat, cover, and simmer until grits are creamy in texture being sure to whisk frequently during cooking. Stone-Ground grits are very unique and can vary greatly from brands. Some can take 20-60 minutes to fully cook.
If grits are too thick, stir in more half n half or water. If grits are too thin let them cook uncovered until thickened or remove from heat and allow to thicken.
ROASTED RED PEPPER CREAM SAUCE
- 1 16oz. jar roasted red peppers
- 2 Tbsp butter
- 4 cloves garlic
- 1 red onion
- 1/2 cup heavy cream
- ½ cup Sauvignon Blanc
- 3 ounces prosciutto
- 1 ½ pounds shrimp – peeled and deveined
Heat a pan with butter at medium high heat.
Once hot add 1 diced red onion. Cook until the onions are translucent but not yet brown, add garlic.
Add wine to the pan.
After 1 minute add the drained roasted red peppers.
Allow the sauce to come back to a simmer for 2 minutes before adding shrimp. Add shrimp and cook for 2 more minutes before turning the heat down to meduim and adding diced prosciutto.
Let the sauce simmer for 2 minutes.
Add the heavy cream to the skillet, stir until the sauce returns to a simmer.
GROUPER PREPARATION
- 6 ounce portions of Grouper
- 4 ounces Fresh Parsley diced
EGG WASH
Beat 1 large egg and 1 tablespoon of milk in a small bowl with a fork until well combined.
1 cup House Autry Seafood Breading.
Toss Grouper in breading. Dip in egg wash and return to breading, coating thoroughly.
Heat 2 ounces olive oil on medium high heat. Add Grouper and cook approximately 2 minutes each side until browned.
PRESENTATION
Scoop of grits in center of plate. Place grouper on top. Cover with Sauce. Garnish with fresh parsley.
Lake Wateree Stripers
Join Bob and guide Craig Price on an exciting fishing adventure at Lake Wateree, South Carolina. The early morning fog and cold temperatures don’t stop them from reeling in beautiful striped bass. With expert tips on bait and gear, this episode is perfect for fishing enthusiasts looking for the ultimate outdoor experience.
Snapper & Shrimp | The Sportsman’s Table
Executive Chef Roy Green from Pawleys Tap House and Grill, showcases a delicious recipe using locally sourced snapper and South Carolina shrimp. Chef Green prepares a beautifully plated dish with Cajun cream sauce, offering viewers culinary inspiration while emphasizing the importance of supporting local South Carolina farmers and certified products.
Heartland Lodge 2025 (Part 2)
Bob is back at Heartland Lodge in Nebo, Illinois, for a thrilling duck and pheasant hunting adventure along the Mississippi River. Bob and his friends experience a “combo hunt” featuring duck hunting in the morning and upland bird hunting in the afternoon. The episode highlights the lodge’s exceptional accommodations, skilled hunting dogs, and hearty duck blind breakfasts.
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Stuffed Chicken Breast | The Sportsman’s Table
Bob teams up with Executive Chef Tom Mullally to create a delectable baked stuffed chicken breast. Featuring a roasted vegetable and cheddar stuffing, the dish is paired with local potatoes, fresh vegetables, and a rich Cabernet sauce.
Roasted Stuffed Chicken Breast with Cheddar and Vegetable Stuffing
Ingredients:
For the Stuffing:
- 1 cup cream cheese (softened)
- 1/2 cup sharp cheddar cheese (shredded)
- 1/4 cup breadcrumbs
- 1/2 cup roasted carrots (diced)
- 1/2 cup roasted broccoli (chopped)
- 1/4 cup roasted tomatoes (diced)
- 1/4 cup caramelized onions
- 1/4 cup roasted asparagus (chopped)
- Salt and pepper to taste
For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil (for searing)
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp paprika
For the Cabernet Sauce:
- 1 cup red wine (Cabernet Sauvignon recommended)
- 1/2 cup chicken stock
- 2 tbsp unsalted butter
- 1 tbsp flour (optional, for thickening)
For the Sides:
- Yukon Gold potatoes (boiled or roasted)
- Sweet potatoes (boiled or roasted)
- Tricolor baby carrots (steamed or roasted)
- Fresh basil (for garnish)
Instructions:
Step 1: Prepare the Stuffing
- Roast the carrots, broccoli, tomatoes, and asparagus until tender.
- Combine the roasted vegetables, caramelized onions, cream cheese, cheddar cheese, and breadcrumbs in a bowl. Mix well to form a stuffing. Add salt and pepper to taste.
Step 2: Stuff the Chicken
- Butterfly each chicken breast (slice horizontally, but not all the way through, to create a pocket).
- Stuff each chicken breast with 2-3 tablespoons of the vegetable and cheese mixture. Secure with toothpicks or kitchen twine if necessary.
Step 3: Season and Sear
- Rub the chicken breasts with olive oil, then season with salt, pepper, garlic powder, and paprika.
- Heat a skillet over medium-high heat. Sear the chicken breasts on both sides until golden brown (about 2-3 minutes per side).
Step 4: Bake
- Preheat the oven to 375°F (190°C).
- Transfer the seared chicken breasts to a baking dish and bake for 20-25 minutes or until the internal temperature reaches 165°F (74°C).
Step 5: Prepare the Cabernet Sauce
- In a saucepan, simmer the red wine and chicken stock over medium heat until reduced by half.
- Whisk in the butter for a glossy finish. (Optional: Add flour for a thicker sauce.)
- Season with salt and pepper to taste.
Step 6: Assemble and Serve
- Slice the chicken breast into medallions on a bias for presentation.
- Plate with Yukon Gold and sweet potatoes, tricolor carrots, and a drizzle of the Cabernet sauce.
- Garnish with fresh basil or parsley.
Chef’s Tips:
- Use odd numbers of medallions for better visual appeal (e.g., 3 or 5 slices).
- The stuffing can be customized with seasonal vegetables or herbs for added flavor.
- If you prefer, substitute the Cabernet sauce with a traditional gravy or tomato-based sauce.
Enjoy a flavorful and visually stunning dish inspired by The Sportsman’s Table!
Heartland Lodge 2025 (Part 1)
Seared Wahoo | The Sportsman’s Table
Charleston Redfishing on Shem Creek
Bob takes viewers to Shem Creek, Charleston, South Carolina, for an exciting fishing adventure with Captain Mark Brown. The focus is on inshore fishing for bull reds and redfish. Captain Brown, a seasoned guide, shares insights about transitioning from offshore to inshore guiding, while showcasing the beauty of fishing along Charleston’s coast.