Student Chef Dante Passeri of the International Culinary Institute of Myrtle Beach prepares a sauteed Shrimp dish for Bob.
Author Archives: BROM
High Rock Lake Part 1
Bob heads to High Rock Lake in Lexington, North Carolina for some late spring bass fishing. Plus you’ll see Lexington, North Carolina is a great destination for great outdoor activities and the South’s best barbeque.
Lake Wateree Catfishing
Bob heads to Lake Wateree in South Carolina to do some late spring catfishing. Also Bob will introduce you to some brand new Ugly Stik catfish rods that you may want to get for your boat.
Garlic Shrimp | The Sportsman’s Table
Student Chef Dante Passeri of the International Culinary Institute of Myrtle Beach prepares a sauteed Shrimp dish for Bob.
Broiled Grouper and Rice Pilaf | The Sportsman’s Table
Student Chef Dante Passeri from the International Culinary Institute of Myrtle Beach shows Bob how to prepare Broiled Grouper and Rice Pilaf.
Broiled Grouper and Rice Pilaf
serves 4
Broiled Grouper
Ingredients
- 4 Local Grouper Fillets
- 1 lemon
- 1 garlic clove, minced
- 1/2 cup butter, melted
- Salt and pepper
- Paprika
Procedure: Fill medium sized pot with water, squeeze 1/2 a lemon, and season with salt and pepper.
Bring to a simmer, then add fish until flaky and white.
While the fish are being poached, melt butter, add minced garlic, other half of lemon juice, and season with salt and pepper.
Remove fish from water, place them on a sheet pan. Brush the filets with the butter mixture, shake paprika, salt, & pepper on each, and broil on high until lightly browned. Remove from broiler and let rest for one minute.
Serve with Rice Pilaf or your favorite side.
Rice Pilaf
Ingredients
- 1/2 cup butter
- 2 carrots, medium diced
- 2 celery, medium diced
- 1 onion, medium diced
- 1 cup orzo
- 1 cup rice
- 1 1/2 cups chicken stock, or as needed
- Salt and pepper
Procedure: In medium pot, melt butter and add vegetables. Sauté until onions are translucent. Add orzo and cook until golden brown, stirring frequently. Pour in chicken stock and rice, cover and cook on low until reduced and fully cooked. (You may have to add more stock in order for it to fully cook.) Serve with Broiled Grouper or as desired.
Seared Chicken Breast | The Sportsman’s Table
Chef Tom Mullally of the International Culinary Institute of Myrtle Beach shows Bob how he creates a delicious Seared Chicken Breast dish.
Chetola Fly Fishing
Bob is in the North Carolina mountains at Chetola Resort trying his hand at fly fishing for trout. Bob’s guide is Dustin Coffey, an Orvis Endorsed instructor and fly fishing guide.
Chetola Sporting Clays at Chetola Sporting Reserve
Bob explores Chetola Sporting Reserve in Blowing Rock, NC. Chetola means “Haven of Rest” in the Cherokee language. Bob talks to Co-Owner Greg Tarbutton about the resort and it’s inception, then takes a few shots on the shooting clay range with Greg and Grayson Jones the Reserve’s shooting instructor.
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
Ingredients
- 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.
Manhattan Oyster Chowder
Serves 4
Ingredients
- 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
Procedure:
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.