It’s getting time for deer season in South Carolina and Bob is working on his property for another exciting time of harvesting a good buck. Unfortunately, he has a big problem with hogs and needs to take care of that first. Bob will discuss ways to help with a hog problem and introduce you to a product that may help landowners facing the same issue. Plus later in the show we head over to our good friends at Mixon Seeds to talk about planting food plots.
Bob counts down his top viewed segments from the past 20 years of Bob Redfern’s Outdoor Magazine. It’s all here from fishing the Amazon to tree’in a coon.
Bob is in Ridgeville South Carolina at Partridge Creek Gun Club with the Carolinas Epagneul Breton Gun Dog Club during its fundraiser. In this episode you’ll learn all about the Epagneul Breton and the clubs support of the local Berkeley High School Shooting Team.
Jason Fox from Banditos Cantina Restaurant in Myrtle Beach shows how to prepare seared Triggerfish.
Veteran Sportsman’s Table Chef, Tom Mullally serves up his delicious, eye catching (pun intended) Sautéed Shrimp over Field Peas with Grilled Corn off the Cob, Warm Crispy Bacon, And Sweet Corn Sauce.
Sautéed Shrimp over Field Peas with Grilled Corn off the Cob, Warm Crispy Bacon, And Sweet Corn Sauce
Shuck Corn, Then cut the Cob into one inch pieces. Take half of a yellow onion and cut into one inch pieces. Put corn cob & onions in a medium pot with 4 cups of water and simmer over medium-low heat for 75-90 minutes in order to create a corn stock. Strain corn stock and add ½ cup of heavy cream. Reduce until it naturally thickens over medium-low heat and season to taste.
Grilled Corn off the Cob
Shuck 1 ear of corn and blanch in lightly salted water for 20 minutes over medium-low heat. Then place on a grill to char each side. Then shuck long strips off the cob. Reheat in melted whole butter and season to taste.
Warm Crispy Bacon
Place 3 pieces of raw bacon in a 400 degree oven for 10-15 minutes until crispy.
Take one cup of fresh field peas and blanch in lightly salted water for 20-25 minutes until soft. Strain, cool, and reheat in melted whole butter and season to taste
Take 9-10 pieces of peeled and deveined medium shrimp and sauté in 1 ounce of oil and 1 ounce of whole butter over medium-high heat with 1 TBSP minced shallot or onion, and 1 TSP minced garlic. Season to taste and cook for 3-4 minutes
Place warmed field peas on the plate first. Then garnish with grilled corn and crispy bacon. How shingle the shrimp on top of peas, corn and bacon. Now lace the completed dish with corn sauce.
Pan seared snapper
- 3 Tablespoons clarified butter
- 2 (5 to 6 ounce ) pieces fresh, boneless skinless snapper
Season both sides of the fish with salt and pepper. Sear bone side of the snapper first, over medium heat, until golden brown, about 2 minutes. Turn fish over, complete the searing process. Finish in oven at 400 degrees until fish is flaky and cooked thru, 4-6 minutes, depending on the thickness of the fish.
Autumn Burns shows Bob how to make a Hummingbird Cake.
- 3 cups all-purpose flour, plus more for pans
- 2 cups granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 3 large eggs, beaten
- 1 1/2 cups vegetable oil
- 1 (8-oz.) can crushed pineapple in juice, undrained (such as Crushed Pineapple in Pineapple Juice)
- 2 cups chopped ripe bananas (about 3 bananas)
- 1 cup chopped pecans, toasted • Vegetable shortening
Cream Cheese Frosting
- 2(8-0z.) pkg.s cream cheese, softened
- 1 cup salted butter or margarine, softened
- 2(16-0z.) pkg.s powdered sugar
- 1 tablespoon vanilla extract
- Additional Ingredient
- 3/4 cup pecan halves, toasted
Prepare the Cake Layers: Preheat oven to 350°F. Whisk together flour, sugar, salt, baking soda, and cinnamon in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and toasted pecans. Divide batter evenly among 3 well-greased(with shortening) and floured 9-inch round cake pans.
Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely, about 1 hour.
Prepare the Cream Cheese Frosting: Beat cream cheese and butter with an electric mixer on medium low speed until smooth. Gradually add powdered sugar, beating at low speed until blended after each addition. Stir in vanilla. Increase speed to medium high, and beat until fluffy, 1 to 2 minutes.
Assemble Cake: Place 1 Cake Layer on a serving platter; spread top with 1 cup of the frosting. Top with second layer, and spread with 1 cup frosting. Top with third layer, and spread remaining frosting over top and sides of cake. Arrange pecan halves on top of cake.
Bob is back in Erie, Pennsylvania for part two of his Lake Erie smallmouth fishing adventure. Also on this week’s show we take a look at Lake Erie’s biggest outdoor tourist attraction.
Bob and his crew head north to Erie, Pennsylvania to take advantage of the early Summer smallmouth bass bite on Lake Erie. Plus we also take a look at all that the Erie, Pennsylvania area offers for a great family vacation.