Author Archives: BROM

Shrimp Quiche | The Sportsman’s Table

Blanche Weathers shows Bob how she makes her Shrimp Quiche.

Gruyere and Shrimp Quiche

by Blanche Weathers

Ingredients

  • 1 unbaked 9” deep dish pie crust
  • 1 pound shrimp, peeled and cooked
  • 4 ounces Swiss cheese, shredded
  • 6 ounces Gruyere cheese, shredded
  • 1 tablespoon flour
  • 3 eggs
  • 1 cup light cream
  • Salt, pepper, dry mustard, Worcestershire, and hot sauce to taste.

Procedure:

Preheat oven 400 degrees. Cut shrimp into small pieces. Mix cheese and flour in a bowl. Spread ¾ of this cheese mixture in pie shell. Add shrimp to pie shell. Mix eggs, cream and all seasonings and pour over shrimp. Top with remaining cheese and bake 400 degrees for 15 minutes. Reduce heat to 325 degrees and bake 40 minutes longer until pie sets. Let stand 10 minutes.

Blue on Bleu Appetizer | The Sportsman’s Table

https://salliesgreatest.com/

Bleu on Blue Appetizer

Rosemary Cheese Ball with Fig Sweet Onion + Rosemary Jam

Ingredients

  • 4 oz. Cheddar cheese (grated)
  • 8 oz. softened cream cheese
  • 1 tsp. Black Pepper
  • 2 tsp. Honey
  • Fresh rosemary, chopped (about 2 Tbsp.)

Procedure:

Mix all ingredients together. Shape into a ball; chill. Top with Sallie’s Greatest Fig Sweet Onion + Rosemary jam and serve!

Perfect SC Peach Cobbler | The Sportsman’s Table

On this week’s Sportsman’s Table, we feature a South Carolina certified peach cobbler recipe.

Perfect SC Peach Cobbler

Ingredients

  • 6 cups of sliced SC Peaches
  • 1 tablespoon lemon juice
  • 1 cup self-rising flour
  • 1 cup sugar
  • 1 egg
  • 6 tablespoons butter, melted

Preparation

Place slice peaches in a baking dish and sprinkle with lemon juice. Mix the flour, sugar and egg until crumbly. Spread this mixture over the peaches. Pour melted butter over the top and bake at 375 for 30-35 minutes.

Serve warm, with a scoop of ice cream, if desired. Enjoy!

Mustard Fried Venison | The Sportsman’s Table

Mustard Fried Venison

By: Ansley Turnblad

Ingredients

  • Venison cube steak (4-6 pieces)
  • 1/2 cup yellow mustard
  • 3 cups of Adluh all-purpose flour
  • Peanut oil
  • Salt and Pepper 
  • Deep Fryer

Procedure:

Marinate venison, vinegar, mustard, and pepper in the refrigerator 4-6 hours in an airtight container. 

Add oil to deep fryer and preheat to 375 degrees.

When oil is ready, remove venison from marinade and dredge individual pieces in flour until thoroughly coated.

Gently submerge 2 pieces of venison in deep fryer and cook for 3-4 minutes or until golden brown. 

Remove from oil and drain on paper towels.

Add salt to taste and Enjoy!

Certified SC Grown Fried Peanuts

Certified SC Grown Fried Peanuts

By: Blanche Weathers

Ingredients

  • Deep fryer
  • Peanut oil
  • 4 cups Certified SC Grown raw shelled peanuts
  • Sea salt
  • Newspaper/Paper towels

Procedure:

Heat oil in a deep fryer to 375 degrees F.

Cook peanuts in preheated oil until fragrant and hot, about 3-4 minutes. Transfer to paper-towel (or newspaper) lined plates to drain. Season peanuts with sea salt. Store in airtight container.