On this episode, Bob is in Pensacola, Florida to fish with Lost Bay Guide Services’ Jonathan Willis for some late fall Big Bull Redfish.
Author Archives: BROM
Southern Woods Quail
Bob heads to Slyvester, Georgia and Southern Woods Plantation, one of the premiere South Georgia quail hunting outfitters. Bob will be joined by some special guests that have as big a passion for quail hunting as Bob does.
Julia Belle’s Barbeque Egg Rolls | The Sportsman’s Table
Julia Belle’s Restaurant is a family operated, counter service fast casual restaurant that offers a unique variety of flavor full Southern dishes.
Julia Belle’s Restaurant BBQ EGG Rolls
- Six pound Boston Butt
- House seasoning
- 2 quarts water
- 1/2 cup liquid smoke
- 4 cups Belle’s BBQ
- Fresh Egg Roll wrappers
- 1 cup All purpose flour
- Cook butt for 5-6 hours at 275 degrees in smoker or oven.
- Hand shred Boston Butt and add BBQ to meat.
- Place egg roll wrappers on table.
- Stuff 2 ounces of meat into egg rolls
- Roll egg rolls in flour
- Cook in fryer at 350 degrees for 4 minutes
Enjoy
Altman Farm Fried Vegetables | The Sportsman’s Table
Will Altman of Altman Farm and Mill shares a unique dish of Fried Vegetables.
Crunchy Fried Summer Vegetables with Spicy Ranch Dipping Sauce
- 2 fresh zucchini squash
- 2 fresh yellow squash
- 18-20 fresh okra
- 3 cups whole milk
- 3 eggs
- 1 Tbs. salt
- Altman Farm and Mill’s Fish Fry
- Oil for frying
Cut fresh zucchini and squash into ¼” thick slices. Cut okra into thirds. Whisk eggs and salt in milk to make an egg wash. Soak the cut vegetables in the egg wash for 10-15 minutes. Coat the vegetables in the fry mix and cook the vegetables according to the directions on the Altman Farm and Mill Fish Fry.
Spicy Ranch Dipping Sauce
Add 2-3 Tbs. of Siracha hot sauce to 1 cup of your favorite ranch dressing.
Drose Stripers & Santee Cooper Country
This is an update to a previous episode where Bob heads to Lake Marion to fish for stripers. Lake Marion is part of the Santee Cooper lake system in South Carolina. Joining Bob will be guide Ricky Drose, whose family has guided on Santee for over 40 years. Jane Powell of Santee Cooper Country joins Bob to talk Santee Cooper Tourism. Also on this week’s Sportsman’s Table we feature a South Carolina fried vegetable recipe.
Salsa Y Limon Shrimp Ceviche | The Sportsman’s Table
Joining Bob at the City Center Market in Florence, South Carolina are co-owners of Salsa y Limon Restaurant, Charlie Cuevas and Israel Morales. They’re serving up an authentic Mexican dish, Shrimp Ceviche.
Ceviche: (serves 4)
- 1 medium onion, diced
- 2 tomatoes, diced
- 1 jalapeno pepper, diced
- 4 limes (for juicing)
- 1 bunch of cilantro, chopped
- 1 lb of cooked, chopped shrimp
- 1 avocado, sliced
- Salt to taste
Begin by cleaning and boiling your shrimp in lightly salted water for 2-3 minutes. Once the shrimp have fully cooked, put them in an ice water bath to cool them. Once they are cool to the touch, chop them into large pieces and set aside.
Combine the onion, tomatoes, jalapeno, and cilantro by mixing together in a bowl. Once combined, stir in the chopped shrimp and then add the lime juice. Salt to taste. Serve with sliced avocado on top of tostados or eat with tortilla chips.
Charleston Reds 2020
Bob goes to Charleston, South Carolina and fishes for the big bull red fish just outside of Shem’s Creek. Joining Bob will be long time guide Mark Brown.
Capt. Mark Brown
Inshore Fishing Guide Service, Charleston SC
Santee Catfishing
Bob is back at Santee, SC doing some catfishing! Along for the trip are his special guests SC State Senator, Larry Grooms and Buddy Jennings. They talk about how this great fishing did not come by accident. Hosting the trip is Doug Allen of Doug’s Guide Service.
Jazz on Dargan Collard Green Egg Rolls | The Sportsman’s Table
Chef Vondell Brockington of Jazz on Dargan instructs Bob on the proper way to make his Collard Green Egg Rolls.
Collard Green Egg Rolls
Time
Preparation: 6m
Cooking: 20m
Inactive: 60m
Total: 1h 26m
Yield: 2 Full Size Egg Rolls
Ingredients
- 2 cans-greens collard
- 1 can-Black Eyed peas
- Salt
- Pepper
- Egg roll wraps
- Seasoning salt
- 8 oz Cream cheese
- Egg wash
- 1 Large Egg
- 1/2 cup water
Recipe
Mix large egg and 1/2 cup of water together in small bowl and sit aside for later.
Pour collard greens and black-eyed peas along with salt, pepper, and seasoning salt to taste and bring to a boil.
After boiling cut off and drain.
Add cream cheese to the collard green mixture.
Mix until well incorporated and place in refrigerator to cool for an hour.
Take a egg roll wrap and coat the edges with the egg wash.
Take 1/3 of collard green mixture after it has been refrigerated and place it into the middle of the egg roll wrap.
Fold the bottom corner of the egg roll wrap up midway. Then fold both side corners inward and roll tightly or until the other corner has been rolled under.
Deep Fry at 350 degrees for 4 min or until golden brown.
Serve with Korean BBQ dipping sauce.
Qulture Veggie Stir Fry | The Sportsman’s Table
Chef Consuelo Casey of Qulture Restaurant shows off their special Veggie Stir Fry.
Qulture Veggie Stir Fry
- 2 cups fresh Brussel sprouts
- 2 cups mixed peppers
- 1 zucchini
- 1/2 onion
- 2 small mushrooms
- 1/4 cup rice
- 1 sprig fresh rosemary
- 1/3 cups of Qulture season mix
- 1/2 cloves of fresh garlic
- 5/6 fresh whole basil leaves
- 2 tablespoonfuls of olive oil
- 1/2 cup Qulture Sweet Chili sauce
Slice all vegetables. Boil rice with rosemary.
Heat skillet or Wok to medium temperature.
Add brussel sprouts. Simmer 3 to 5 minutes depending on the texture desired.
Add onions, peppers let simmer about 1 minute.
Add mushrooms, zucchini, garlic, Qulture season mix, and basil.
Let it fry down about 3 minutes or to desired consistency.
Remove from heat.
Stir in Qulture Sweet Chili Sauce.
Prepare over Rosemary rice.