Author Archives: BROM

Low Country Boil | The Sportsman’s Table

We’re on the beautiful Waccamaw River at Deck 383 with another great recipe. This episode’s guest chef is Carol Penagos. Carol is a sous chef for Strand Catering in Myrtle Beach. Carol is cooking up a crab boil for two! Typically, a crab boil is done for a large quantity of people but in this recipe, she’s “boiled” it down for only two!

LOW COUNTRY BOIL FOR TWO

Ingredients:

  • 1 pound of potatoes
  • 1 pound of Large shrimp
  • 1 pound of mussels
  • ½ pound of little neck clams
  • 1-2 cups of crab boil mix ( we prefer 7 Seas Crab boil mix, or Old Bay )
  • 1 large onion chopped
  • ½ cup of diced celery
  • 2 tbs of minced garlic
  • ¼ cup oil
  • 3 lemons ( 2 of them cut in half, 1 of them slice into 8 wedges)
  • 1 can of beer (we prefer New Souths White Ale)
  • 2 ears of corn cut into 3- 4 pieces
  • 3 quarts of water

Directions

In a large stockpot on med high heat add oil, once oil is hot add the onion, garlic and celery and cook for 5 minutes, stirring occasionally. Add your crab boil mix. Take the 2 halved lemons and squeeze into the pot, toss them into the pot when done. Add 1 can of beer. Let simmer for 10 minutes. You want a nice aromatic broth with plenty of salt and spice. Don’t be afraid to taste test it. Then add 3 quarts of water and bring the mixture to a boil. Add about 1 pound of small potatoes to the boiling water and cook for about 10-15 minutes or until the potatoes are tender about halfway through. Then add the sausage and corn together into the boiling water. Boil for about five minutes. Ensure all contents are covered in liquids during cooking process and stir occasionally. Add the clams and mussels and cook for 8-10 min or until they open. Add shrimp and turn the heat off, cover the pot and let set for 15 minutes. You can serve it the traditional way by draining the contents and then spreading them over newspaper on a table so that you both can get to all the items. Or you can strain the items out into individual portion size bowls.

Drain the water from the pot and dump the entire contents on a table covered with several layers of newspaper. It’s okay to use a platter or large bowl, but low country boil is traditionally served in the middle of the table so everyone can just reach in and help themselves

Fishing Bienville Plantation with Ron Ryals

On this weeks Bob Redfern’s Outdoor Magazine, Bob heads to Florida’s Bienville Plantation to fish with a special guest, long time guide and professional fisherman, Ron Ryals. Also this week, Bob will be back with Berkley Fishing’s, Kevin Malone as they discuss Berkley’s new PowerBaits. And on The Sportsman’s Table, we feature a low country boil that you can make for a crowd or just for two.

Bienville Plantation

Georgetown Redfishing

We’re back down in Georgetown, South Carolina doin’ some hot, summertime Redfishing. Joining Bob is an old military friend, Jack Smith, who has become a big fan of Redfishing.
Also, Kevin Malone with Pure Fishing, shows off some new Gulp! baits and more new items from Berkley.
It’s tailgating season and on the Sportsman’s Table we’ve got a special rib sandwich.

Pork Rib Sandwich | The Sportsman’s Table

Today we find out that our chef Ed Dombrowski of Lee’s Farm in Murrells Inlet, South Carolina is a big fan of smoking meats. He’s brought some smoked pork today to make a rib sandwich.

Shrimp Salad | The Sportsman’s Table

Special guest chef Sean Baxter from the Hot Tomato Restaurant in Myrtle Beach has a great shrimp salad recipe.

Shrimp Panzanella Salad

Serves 4 People

Ingredients:

  • 1 Loaf Diced & Toasted Italian Bread
  • ½ Pint Grape Tomatoes
  • 1 Large Cucumber
  • ½ Red Onion (Sliced)
  • ½ lb Grilled Zucchini (Sliced)
  • ½ lb Grilled Squash (Sliced)
  • 1 Head Romaine Lettuce (Chopped)
  • 16oz Grilled Shrimp (Cleaned)
  • 1/3 Cup Red Wine Vinegar
  • 2/3 Cup Extra Virgin Olive Oil
  • ½ Cup Diced Mozzarella Cheese
  • 5 Large Basil Leaves (Chopped)
  • Salt & Pepper to Taste

Method:

Combine All Ingredients in Large Mixing Bowl. Add oil and vinegar. Mix well. Serve.

Four Branches Sporting Preserve

Bob heads to Polkton, North Carolina to visit the beautiful new Four Branches Sporting Preserve to do some plinking and shooting around on the sporting clays course. As a “tune-up” to get ready for quail and pheasant hunting, he’ll be trying out the brand new shotgun from Browning, the 725 Citori Sporting.

Four Branches Sporting Preserve website

Catfish Tacos | The Sportsman’s Table

Jermaine Alston of Deck 383 is showing off a Purr-fect dish, Catfish Tacos!

Blackened Fish Tacos Recipe

Chef Jermaine Alston, Deck 383

Ingredients:

  • 6 oz. catfish (3 pieces)
  • 3 Flour tortillas
  • 2 oz. blackening seasoning
  • 6 oz. Asian slaw ( 2 oz. per taco)
  • 3 oz. Pico de Gallo ( 1 oz. per taco)
  • 3 oz. purple cabbage ( 1 oz. per taco)
  • Cilantro Lime Aioli
  • ¼ cup oil

Asian Slaw Ingredients:                                            

  • Cabbage
  • Red onion
  • Green Onion:
  • Shredded carrots
  • Roasted red peppers
  • Sesame oil
  • Red Wine vinegar
  • Sugar
  • Black sesame seeds
  • Salt and Pepper

Pico Ingredients:

  • Diced tomatoes
  • Red onion
  • Minced garlic
  • Cilantro
  • Green onions
  • Diced jalapeños
  • Lime juice
  • Salt and Pepper

Cilantro Lime Aioli Ingredients:

  • Mayonnaise
  • Lime juice
  • Cilantro
  • Salt and pepper

Directions:  Coat catfish with blackening seasoning.  Heat oil in frying pan.  When oil is hot enough, add blackened catfish to the pan.  Flip catfish and put in oven, on 350 degrees, for about 3-5 minutes.  While catfish is cooking, warm tortillas in the oven for about 2 minutes.  Bring catfish and tortillas out of the oven and plate fish onto tortillas.  Top with slaw, pico, purple cabbage and, finally, the cilantro lime aioli.

SC Wreck Fish Dish | The Sportsman’s Table

Dijon Herb Encrusted Wreck Fish

Serves 2 People

Ingredients:

  • 2 – 8oz Pcs Cleaned Wreck Fish
  • 2 Tbs Dijon Mustard
  • 1 Cup Fresh Herb (Minced Thyme, Sage, Oregano, Parsley)
  • 1 Cup Bread Crumbs
  • 2 Cups Vegetable Risotto
  • ¼ Cup Balsamic Reduction

Method

Coat fish in thin later of mustard. Combine herbs and breadcrumbs. Mix in bowl. Encrust fish. over coated fish. In sauté pan heat 1 Tbs oil. When hot, place fish down until brown. Flip and bake at 400° for 8 min. Remove from oven and serve over risotto. Finish with balsamic glaze drizzle.

Lake Erie Walleye Part 2

Here’s part two of Bob’s trip to Lake Erie Pennsylvania fishing for Walleye with Bandit Sport Fishing.

Bandit Sport Fishing

Deck 383 Crab Cakes | The Sportsman’s Table

Chef Jermaine Alston serves up delicious crab cakes Deck 383 style.

Crab Cakes & Slaw with Chipotle Tarter Recipe

Chef Jermaine Alston

Ingredients:

Crab Cakes (makes 10 orders of 3 ounce crab cakes):

  • 1 pound of claw meat
  • 1 pound of backfin meat
  • 1 teaspoon of lemon juice
  • 2 tablespoons of mayonnaise
  • 1 tablespoon of Old Bay seasoning
  • 1 egg
  • 3 ounces of oil or butter
  • 2 cups of flour or seafood breading

Slaw:

  • 1 cup of mayonnaise
  • 1 head of cabbage, shredded
  • ¼ head of purple cabbage, shredded
  • 1 ounce of sugar
  • 2 tablespoons of white vinegar
  • Salt and pepper to taste

Chipotle tarter:

  • 1 ½ cups of mayonnaise
  • ¼ cup of sweet relish
  • ¼ cup of dill relish
  • ½ teaspoon of lemon juice
  • ¼ cup of chipotle peppers, drained and chopped fine)
  • Salt and pepper to taste

Directions:

Crab Cakes: Pick crab meat to get excess shells out.  Put all ingredients in a mixing bowl.  Mix well and portion, in seafood breader or flour,  into 3 oz. cakes.  In a saute pan, heat 3 ounces of oil or butter.  Add crabe cakes and cook until golden brown on one side.  Flip over and put in oven, at 400 degrees, for 8-10 minutes.

Slaw: Mix all ingredients in a mixing bowl.  Add salt and pepper, at the end, to taste.

Chipotle tarter: mix all ingredients in a mixing bowl.  Add salt and pepper, at the end, to taste.