Author Archives: BROM

Seared Grouper | The Sportsman’s Table

Seared Grouper

Ingredients

  • 8 ounces grouper (2 fillets) Or swap another firm white fish (such as halibut) Pinch salt, pepper
  • 1 tablespoon olive oil
  • 2 tablespoons butter

Procedure:

Pat grouper fillets dry. Sprinkle them on both sides with salt and pepper.

Prepare a heavy pan with the olive oil and 1 TB butter. Heat on medium-high until butter is melted but not browned, then turn the heat down to medium.

Place the fillets in the pan and cook about 3-4 minutes. Don’t touch the fillets until they’re ready to flip.

Use a thin metal spatula to test the fish. If you can slide the spatula under the fish without the fish sticking to the pan, it’s ready to flip. If the fillets won’t release, give them another 30 seconds. They’ll release when they’ve finished cooking.

After flipping, divide the remaining 1 TB butter over both fillets.

Cook fish another 3-4 minutes until done. Fish will be golden on both the top and bottom and opaque all the way through when finished cooking.

Serve with desired sides.

Roasted Turkey Breast | The Sportsman’s Table

Chef Tom Mullally serves up a delicious holiday feast.

Roasted Turkey Breast with Sweet Red Pepper Sauce, Homemade Stuffing, and Cranberry Almond Relish

Chef Tom Mullally | 4 Portions

Turkey Breast

Take a raw cleaned 24 oz. Turkey Breast and Season all sides with Salt & Pepper. Heat Oil in a pan on medium-high heat and sear all sides of the breast until golden brown.

Roast in a 400-degree oven for 15-20 minutes until an internal temperature of 160 degrees is reached.

Bread Stuffing

Take a half loaf of sliced white bread.  Cube and lightly toast in a 400-degree oven for 15-20 minutes.  Small dice on yellow onion, ½ a bunch of small dice celery and sauté in oil until cooked and translucent.  Add 2 tbsp of chopped fresh sage, 1 tbsp chopped Fresh thyme, and one teaspoon of poultry seasoning to the toasted cubed bread with the celery and onion in a large bowl.  Add about 2 cups of chicken stock and mix all together with a glove on and season with salt and pepper to taste.  Place in a casserole dish and bake at 375 degrees for 20-30 minutes.

Cranberry-Almond Relish​– 4 Portions

Take a 16 oz bag of fresh cranberries with 2 cups of granulated sugar and simmer on low about 30 minutes until cranberries become soft.  Add a touch more sugar if too acidic.  Now cool the relish.  Once the relish is cooled, add 3 tbsp of toasted almonds and 2 tbsp of diced scallions.  Adding 2 tbsp of chopped pickled ginger is optional.  Season to taste with salt and pepper.

Roasted Sweet Red Pepper Sauce – 4 Portions 

Take 3 whole red bell peppers and roast in a 425-degree oven for about 30-40 minutes until the pepper skin is black on all sides.  You will periodically have to rotate and turn the peppers every 10 minutes.  Once the pepper skin is black, place in a small bowl covered in plastic and let steam at room temperature for 15 minutes.  Now peel skin away, getting rid of the seeds also.

​Now chop the skinless, seedless bell pepper into one-inch pieces.  Take ½ of a yellow onion and small dice it.  Sauté the diced onion over medium heat until translucent.  Add the diced peppers to the diced onions with 1 pint of chicken or vegetable stock and reduce over medium-; low heat for 10-20 minutes until slightly thick. Now puree the sauce and season to taste with salt and pepper.

​Now that all your ingredients are cooked, it’s time to plate the sliced turkey breast, coating with the sweet red pepper sauce.  Add your bread stuffing to the plate, the cranberry relish, and your favorite choice of vegetables.

Wahoo in Tasso Ham Cream Sauce | The Sportsman’s Table

Ed Dombrowski of Lee’s Farmers Market in Murrells Inlet SC cooks up Seared Wahoo with Tasso Cream Sauce.

Wahoo in Tasso Ham Cream Sauce

Ed Dombrowski

Serves two

Ingredients

  • 1 teaspoon vegetable oil
  • 1/4 pound tasso, cut into small dice
  • 2 tablespoons minced shallots
  • 1 teaspoon minced garlic
  • 1 1/2 cups heavy cream
  • 2 tablespoons chopped green onions
  • 1 teaspoon hot sauce
  • 1/2 teaspoon fresh lemon juice
  • 1/4 teaspoon salt
  • 2 tablespoons butter
  • 2 Wahoo Filets 6-8oz each

Procedure:

In a large saute pan, heat the oil over medium-high heat. Season Wahoo with salt and pepper.  Sear each side for 3 mins then place in oven for 7-9 mins.  In a pan, add oil and get it hot over med high heat.  Add  the tasso and cook, stirring, for 1 minute. Add the shallots and garlic and cook, stirring, for 1 minute. Add the cream and bring to a boil. Lower the heat slightly and simmer until reduced by half, 3 to 4 minutes. Add the green onions, hot sauce, lemon juice, and salt. Add the butter and cook, stirring, until incorporated and thick. Remove from the heat and adjust the seasoning, to taste. Place Wahoo on plate a spoon sauce over fish. 

South Carolina Grit Bog | The Sportsman’s Table

Jake Rowles the Executive Chef at “The Parsons Table” in Little River, SC serves up a low country favorite for Bob.

South Carolina Grit Bog

Jake Rowles

Ingredients

  • ½ gallon chicken stock
  • 2 green bell peppers
  • 2 yellow onions
  • 2 # chicken
  • 2 #polska kielbasa sliced
  • 2 bay leaves
  • 1 tbsp thyme
  • 1 tsp sage
  • 1tsp red pepper flake
  • Salt and pepper

Procedure:

Boil 30 min

Add ½ gallon milk

Simmer 10 min

Add 4 cups Palmetto Pride Stone Ground Yellow Grits

2 cups shredded cheddar

Serves 8-12

*top with local shrimp for Shrimp and grits (optional)

Georgetown Offshore (Part 2)

Bob is fishing off the coast of South Carolina for Cobia and Amberjack. Plus we will show you why you need to have the new Chappo saltwater lure for some exciting topwater action.

Tommy Scarborough

Book your next trip with Capt. Tommy.
Georgetown Coastal Adventures

Black Sea Bass | The Sportsman’s Table

International Culinary Institute of Myrtle Beach Student Chef, Charlie Unger serves up a Black Sea Bass, Leek Hushpuppies, Andouille Sausage and Local Little Neck Clams recipe for Bob.

Black Sea Bass with Leek Hush Puppies, Andouille Sausage and Local Little Neck Clam etouffee

Charlie Unger

Yield: 4 portions

For the fish: 1 lb of black sea bass fillet, portion into 4 equal portions

Sear the Sea bass skin side down in a hot pan when all components of the dish come together.

For the Leek hushpuppy:

Ingredients

  • ½ c flour
  • ½ c cornmeal
  • 1 egg
  • 1 teaspoon baking soda
  • ½ c thinly sliced leeks
  • 1 teaspoon salt
  • ¾ c buttermilk
  • 2 tablespoons honey

Procedure:

To make leek hushpuppies first mix the dry ingredients, flour, salt cornmeal, and baking soda and mix with a whisk. Next mix together the wet ingredients, buttermilk, honey, and egg. Lastly, mix the wet ingredients into the dry ingredients, once mixed add the sliced leeks.

To fry: Using a heavy pot or sauce pot fill halfway with frying oil and heat to 350F. Once at 350F fry hushpuppies by dropping 1 to 2 oz of batter into the oil and fry until both sides are golden brown and cooked all the way.

For the Braised leeks:

Ingredients

  • 2 whole leeks
  • 1 clove garlic minced
  • 1 cup fish stock
  • 1 T salt
  • ½ t black pepper

Procedure:

Cut the tops off leeks and reserve for the leek hushpuppies. Take the bottom of the leeks and cut the leek into 2 in cylinders, wash good to get out any dirt. To cook, sear the leeks on both sides in a sauté pan with oil, sear the leeks like a scallop then deglaze the pan with fish stock, add garlic and seasoning and braise in the oven for 30 min at 350F.

For the clam etouffee:

Ingredients

  • 1- dozen clams
  • 2 oz butter
  • 2 oz flour
  • ½ red and green bell pepper, small diced
  • 1 stalk of celery, small diced
  • ½ Yellow onion small diced
  • 3 cups fish stock
  • ¼ t cayenne
  • ½ t cumin
  • 1 t salt

Procedure:

To make etouffee, first clean the clams in ice and cold water to remove any sand. Next, make the base of the sauce, which is a brown roux, melt butter in a 2 qt sauce pot then add the flour and mix until smooth. Keep mixing at med heat and adjust the heat so that the roux does not burn but that it is slowly developing color. The roux should take about 15-30 min depending on the level of heat, it should look like milk chocolate. Once the roux has a milk chocolate hue add the onions, celery and bell peppers and sweat for 5 min or until the onions are translucent. Once translucent deglaze with fish stock and season with cumin, cayenne, and salt. When pouring in the fish stock pour in slowly and mix vigorously so the roux does not clump up. Mix until smooth and reduce until it forms a sauce like consistency. When plating adds clams to the sauce and cook until the clams open, remove and get all components ready to plate.