Author Archives: BROM

Beer Poached Fish Tacos | The Sportsman’s Table

Downtown Southern Funk

Beer-Poached Wreckfish Tacos with Peach Salsa

  • 8 ounces Wreckfish (sourced from Murrells Inlet Seafood via Maypop Farm in Darlington, SC)
  • 2 cups Paris Island Romaine, shredded (sourced from Ellerbe Vegetable Farm in Timmonsville, SC)
  • 1 each Tomato (sourced from Ellerbe Vegetable Farm in Timmonsville, SC)
  • 1 each Onion (sourced from Ellerbe Vegetable Farm in Timmonsville, SC)
  • 2 each Peaches (sourced from Santee via Ellerbe Vegetable Farm in Timmonsville, SC)
  • 1 each Kaffir Lime Leaf (sourced from McKenzie Farm in Scranton, SC)
  • 2 cups Pixel IPA (sourced from Seminar Brewery in Florence, SC) or use your favorite beer
  • 4 each 6” tortillas
  • Salt and Pepper to taste
  1. Make the Peach Salsa – finely dice the peaches, 1⁄2 of the tomato, 1⁄2 of the onion and the jalapeno pepper. Combine in a bowl with the lime leaf, salt and pepper. Cover and refrigerate overnight.
  2. Dice the remaining half tomato and half onion.
  3. Cut the Wreckfish into thin strips, approximately 1 ounce each.
  4. Place the beer and fish into a pot and bring to a boil. Once the mix is boiling, remove from the heat and let sit for 1 minute. Lay out the tortillas. Top each one with 2 strips of the fish, 1⁄2 cup lettuce, a few diced tomatoes and onions and some peach salsa. Enjoy!
  5. Optional sauce topping – combine 1⁄4 cup Mayonnaise with 1 Tbsp Sriracha sauce and spoon some on top of the tacos

Lake Toho

Bob is largemouth bass fishing in the state of Florida. First to Lake Toho in Kissimmee, then Bob makes a stop to fish Kenansville Reservoir.

Bob sits down with Larry Tankersly of Abu Garcia to take a look at the new Revo low profile reel.

On this week’s Sportsman’s Table we head outside at the Florence City Center’s Market to cook a sausage pesto wood fired pizza.

Lake James Smallmouth Fishing

On this episode Bob goes smallmouth fishing in North Carolina with Captain Craig Price with Fish On Guide Services. They will be fishing Lake James which is located near Nebo, North Carolina. And on this weeks Sportsman’s Table recipe we feature a true Italian duck and pasta recipe for you duck hunters.

Capt. Craig is currently retired.
Fish On! Guide Service

Transcript:

Narrator: On this week’s Bob Redfern’s Outdoor Magazine, Bob heads to North Carolina to smallmouth bass fish on Lake James. Joining Bob will be as go-to guide in the state of North Carolina, Captain Craig Price, with Fish On! Guide Service.

Continue reading →

Transcript:

Narrator: On this week’s Bob Redfern’s Outdoor Magazine, Bob heads to North Carolina to smallmouth bass fish on Lake James. Joining Bob will be as go-to guide in the state of North Carolina, Captain Craig Price, with Fish On! Guide Service.

Continue reading →

Martin Eubanks Tribute

On this weeks show, Bob takes a look back at a good friend of his and the show. We pay tribute to Mr. Martin Eubanks, an avid outdoors man who loved hunting and fishing. Martin Eubanks passed away unexpectedly in 2020 and we at Bob Redfern’s Outdoor Magazine wanted to honor him with what Martin liked to do best: walk behind two bird dogs in the low country of South Carolina and quail hunt.

Pesto and Fresh Italian Sausage Pizza | The Sportsman’s Table

Rebel Pie Restaurant

Ingredients

  • 1 – 10oz pizza crust
  • 3- Tablespoons fresh basil pesto 
  • 1 Tablespoon pinenuts
  • 5 ounces fresh Italian sausage
  • Grated fresh parmesan

Method

Stretch pizza dough to approximately 12 inches

Spread pesto on dough. Leave ½ inch ring around edge

Sprinkle pine nuts evenly on dough.

Place cooked sausage evenly on dough

Cook pizza until desired doneness. (varies depending on the oven)

When pizza through baking, garnish with fresh grated parmesan.

Serve immediately

Santee Spring Stripers

Bob heads to Santee, South Carolina for some striper fishing with longtime guide Stevie Pack with Pack’s Landing. Also on this week’s show, we feature a new line of Berkley Power Baits. Then on the Sportsman’s Table, it’s a South Carolina certified crab cake recipe that you don’t want to miss.

Pack’s Landing

Pappardelle all’anatra | The Sportsman’s Table

Il Buongustaio Restaurant

Ingredients:

(For 4 people)

280 grams of Pappardelle

For the Sauce:

  • 800 grams of Fresh Duck
  • 2 Bay Leaves
  • 50 grams of Onion
  • 5 grams fresh garlic
  • 5 grams rosemary
  • 50 grams celery
  • 50 grams carrots
  • 100 grams dry white wine
  • 300 grams vegetable stock
  • 30 grams parmesan

Preparation:

Clean duck and garnish with garlic, onion rosemary, celery and the bay leaves. Rub down and drizzle with olive oil. Lightly sprinkle salt and pepper (approximately 1 tsp of each) over the top of all. Salt/pepper can be added or removed to taste.

Set oven temp to 410 F and bake for 20 minutes. Add the wine and allow to simmer for 5 minutes to allow alcohol to cook off and then add vegetable stock.

Remove pan from oven and cover with heavy duty aluminum foil.

Decrease oven temperature to 365 F and return duck to oven. Bake for approximately 2 hours.

After the duck is fully cooked, remove from oven and place duck in a separate container.

Remove the bay leaves, and all of the remaining contents (vegetables and liquid) are then placed into a sauce pan. Blend all contents of sauce pan until you have a smooth consistency.

Debone and mince the duck meat with a fork and knife and add to the blended sauce and bring it to a boil. Add a 1/4 stick of salted butter and allow to melt, and then turn off heat. The sauce is now ready.

Boil water in a separate pot salting to taste. Cook the pasta in salted water for 12 minutes and strain.

Add some of the sauce to a pan and then add the pasta for a very quick sauté.

Garnish with shaved parmesan cheese and serve.