Nascar Legend Richard Childress is the guest this week as we talk fishing, RCR Racing Museum, and Childress Vineyards.
Author Archives: BROM
Shrimp with Grit Cakes | The Sportsman’s Table
Local Carolina Shrimp Over Scallion Polenta Cake Topped With Blackberry Bacon Jam
Shaun Baxter – Chef/Owner of Heirloom Bistro in Myrtle Beach, SC
Yields 4 portions
Ingredients
- 12 LARGE SHRIMP
- BACON BLACKBERRY JAM
- 1 pound bacon
- 1 tablespoon butter
- 1 onion
- ¼ cup brown sugar
- 1 tablespoon apple cider
- vinegar
- ¼ cup honey
- 2 pints of blackberry
- ¼ cup water
- salt and pepper to taste
- SCALLION POLENTA CAKE
- 4 cups of water
- 2 cup polenta
- 1 bundle of scallions
Procedure:
BACON JAM
- Dice bacon and sauté until crispy golden brown
- Remove bacon grease and add diced onion and sauté until tender
- Add honey, brown sugar, and blackberries. Cook until thick and gooey
- Add water and cook until dry
- Take ¾ of jam and purée until smooth then move to mixing bowl and add in the remaining ¼ of jam and fold together
POLENTA CAKE
- Prepare grits the night before
- Bring 4 cups of water to a boil and add in 2 cups of polenta and stir constantly
- Cook for 20 minutes until polenta is firm
- add in scallions stir, then spread out on sheet tray and cool overnight
- Cut into desired shaped dust with flour and fry in a scorching hot pan with oil
CAROLINA SHRIMP
- Peel and devein shrimp
- Throw in pan with hot oil and cook until plump and firm.
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.
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
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.