Author Archives: BROM

Qulture Grilled Salmon Fatboy Salad | The Sportsman’s Table

Chef Consuelo Casey of Qulture Restaurant serves up her Grilled Salmon Fatboy Salad.

https://www.facebook.com/pages/category/Restaurant/Qulture-of-Florence-258871544987699/

Grilled Salmon Fatboy Salad.

Ingredients

  • 1  4 oz Salmon
  • 2  slices of Turkey bacon
  • 3 /4  cups of organic mixed greens 
  • 1/2  cup spinach 
  • 1   Cucumber 
  • 1   Tomato 
  • 1/2  red onion
  • 1/2  cup of mixed cheese
  • 1/4  cup of homemade Pineapple Habanero glaze
  • 1  lemon
  • 1  Golden potato 
  • Salad Dressing of choice.

Pan Seared Quail on a Cow Pea Cassoulet | The Sportsman’s Table

Chef Kelley Vogelheim from Town Hall Restaurant in downtown Florence, SC shares a fried quail recipe.

Town Hall Restaurant

PAN SEARED MANCHESTER FARMS QUAIL ON A COW PEA CASSOULET

Ingredients

  • 4 Quail
  • ½ C & 2 T Olive Oil, divided
  • 1 T Fresh Garlic, minced
  • 1 large carrot, medium dice
  • 1 small yellow onion, medium dice
  • 2 stalks celery, medium dice
  • 2 cups cow peas, cooked
  • ½ C cow peas, pureed
  • 1 T hot sauce
  • 1 T Lemon Juice
  • 2 T Butter
  • S&P to taste
  • Fresh herbs for garnish

Procedure:

Start by drizzling quail with ½ cup olive oil, salt & pepper and let sit for 1-3 hours.

Heat a cast iron skillet until very hot, and gently place quail in. cook 2-3 minutes on either side. Quail should be golden brown. Finish by brushing with butter, if desired.

In the meantime, get another pan going on medium heat. Once pan is hot, add garlic, carrots, celery & onion and gently cook until tender.

Add the two cups cooked cow peas, cook for another two minutes, and then add your cow pea puree. Mix all ingredients thoroughly until combined and creamy. Finish by seasoning with salt, pepper, hot sauce, and lemon juice. When all seasonings are tasted and incorporated, add the butter and stir frequently to add another element of creaminess to the dish.

To serve, place a generous of portion of the cassoulet on the bottom of the dish and top with quail. Sprinkle with fresh herbs to garnish.

Charcuterie and Cheese Board | The Sportsman’s Table

Val Criswell of Peck Away Cafe shows how easy it is to make her Charcuterie and Cheese Board with great SC Certified products.

Peck Away Cafe

Charcuterie & Cheese Board

Meats & Cheeses
Your choice of meats & cheeses. 3oz per person for appetizer. 6 oz per person for a meal.

Bread/Crackers
Options include toasted baguette slices, buttery crackers, whole grain crackers, pretzel chips, bagel chips, flatbread.

Other Add-ins
Options include pickled or fermented vegetables, olives, in-season fresh fruit, dried fruit, jams, honey, whole grain mustard, pesto, & nuts.

Tips for choosing and displaying items

  • Make your board as simple or as adventurous as you like.
  • Include a variety of savory and sweet options.
  • Incorporate both hard and soft cheeses.
  • Use the Internet (Google and Pinterest) for display ideas.
  • Look around your home for a variety of unlikely items to use for your board including baskets and trays.

Products used in demo:

  • Mountain Sharp Cheddar
    (Ashe County Cheese – Jefferson, NC)
  • Garlic, Parsley & Chive
    (Ashe County Cheese – Jefferson, NC)
  • Provolone
    (Andrew & Everette)
  • Clemson Blue Cheese
    (Clemson, SC)
  • Sweet Sopressata
    (San Guiseppe Salami Co. – Elon, NC)
  • Uncured Pepperoni
    (Fiorucci)
  • Raw Honey w/ Flake Salt
    (Uncle Jim’s Honey – Latta, SC)
  • Strawberry Chipotle Jam
    (Emily G’s – Dunwoody, GA)
  • Sweet Pepper Relish
    (Doux South – Atlanta, GA)
  • Sea Salt Flatbread Crackers
    (The Accidental Baker – Hillsborough, NC)
  • Praline Pecans
    (Young Plantations – Florence, SC)

Blackened Mahi Mahi with Succotash | The Sportsman’s Table

Chef Hilton McLeod of F. E. Pop’s in Florence, SC shows Bob how he cooks Blackened Mahi Mahi with Succotash.

Blackened Mahi Mahi with Succotash

Ingredients

  • 6 oz Mahi filet
  • 4 TBLS blackening seasoning
  • 1 ear of sweet corn kernels off the cob
  • 6 okra pods cut in rounds
  • 6 heirloom grape tomatoes cut in half
  • 1/8 cup cooked Butter Beans
  • 1 TBLS diced sweet onion
  • 1.5 teaspoon minced garlic
  • 4 Fresh basil leaves
  • Squeeze of 1/2 a lemon
  • Couple splashes of wine
  • 1 TBLS oil
  • 4 pads of butter

Procedure:

For fish…

  1. On plate spread out blackening seasoning, then lay fish on top to coat, flip fish to coat the other side
  2. In hot skillet, melt three pads of butter
  3. Add fish, to pan.. cook approximately 2 minutes, then flip until done. Cooking time will vary upon the thickness of the filet. (Remember it’s a whole lot easier to correct undercooked fish than it it is to correct over-cooked fish.)

For succotash…

  1. Add oil to pan
  2. Add corn to let it have a minute or so head start on the other veggies
  3. Add okra, onions and butter beans cook another minute
  4. Add garlic and tomatoes for 30-45 secs ( careful not let garlic burn)
  5. Add wine 15 seconds 6. Add remaining butter and basil leaves 7. Turn off skillet add lemon and salt pepper to taste
  6. Swirl pan until butter, lemon, basil as well as salt and pepper are married into the succotash.

Place succotash on plate with fish on top. Squeeze what’s left of the lemon over everything.
Stick fork in the fish and succotash, then place in mouth and chew…repeat as necessary.

Peck Away Cafe’s Southern Cold Salads | The Sportsman’s Table

Val Criswell of Peck Away Cafe shows Bob how to assemble a cold plate with various Southern style cold salads.

Peck Away Cafe

Southern Salads Cold Plate

Salads
Your choice of cold salads. Options include pimento cheese, chicken salad, ham salad, shrimp salad, tuna salad. You can make your own or buy these at the deli.

Bread/Crackers
Options include mini croissants, crackers, Hawaiian rolls, mini pita breads, & pita chips. Try to incorporate a gluten free option.

Other Add-ins
Fresh vegetable crudité with ranch or blue cheese dressing for dipping. Fresh fruit, deviled eggs, olives, pickled vegetables & cheese cubes.

Southern Salads Cold Plate is…

  • Great to prepare ahead and spend time with your guests.
  • Ideal for hot weather when guests are eating less and prefer a cold meal.
  • Casual easy dining with familiar comfort foods that puts guests at ease.

Products used in demo:

  • Dressed up Naked Chicken Salad (SC Real Foods – Florence, SC)
  • Pimento Cheese Salad (SC Real Foods – Florence, SC)
  • Homemade Ham Salad
  • Deviled Eggs (SC Real Foods – Florence, SC)
  • Homemade Pickles
  • Crudité  w/ Ranch Dressing (SC Real Foods – Florence, SC)
  • Homemade Lemonade