Author Archives: BROM

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.

Salsa Y Limon, Florence SC

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

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.

Jazz On Dargan Facebook page

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.

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.

Doug’s Guide Service

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.

Redfishing Memories

On this episode, it’s all about redfishing from South Carolina to Florida and Alabama. Bob shows some of the most memorable redfishing that he has done.
Plus, our partners from Abu Garcia will introduce you to a new line of Revo Beast Reels.
On this week’s Sportsmen’s Table, we feature a delicious South Carolina Certified strawberry cake recipe.

Guides highlighted in this episode:

Recipe for cake here.

Appetite Delight Three Layer Strawberry Cake | The Sportsman’s Table

Appetite Delight Restaurant & Catering
3726 Oliver Road Vea Ella Gee
Timmonsville, SC 29161
(843) 992-9249

Three Layer Strawberry Cake

1 (18.25 oz.) package white cake mix
1 (3-oz.) package strawberry gelatin
4 large eggs
1/2 cup sugar
1/2 cup finely chopped fresh strawberries 1/2 whipping cream
1/2 cup vegetable oil
1/3 cup all-purpose flour

Preheat oven to 350°. Beat cake mix and next 7 ingredient at low speed with an electric mixer 1 minute. Scrape down sides of bowl and beat at medium speed 2 more minutes, stopping to scrape down sides as needed. (Strawberries should be well blended.)
Pour batter into 3 greased and floured 9-inch round cake pans.
Bake at 350° for 23 minutes or until cakes spring back when pressed lightly with a finger. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and let cool 1 hour or until completely cool.
Spread Strawberry Buttercream Frosting between layers and on top and sides of cake. Garnish, if desired. Serve immediately, or cover and chill until ready to serve.

Strawberry Filling

1 cup of fresh strawberries finely chopped
1 tablespoon of cornstarch dissolved in a 1/2 cup of water 1/2 cup of sugar

Mix all together in a pan. Cook on low heat until it thickens

Strawberry Buttercream Frosting

Beat 1 cup butter, softened, at medium speed with an electric mixer until fluffy (about 20 seconds). Add 1 (32 oz.) package powered sugar and 1 cup finely chopped fresh strawberries: beat at low speed until creamy. (Add more sugar if frosting is too thin, or add more strawberries if too thick.)

5. Lastly, put some strawberry filling in between each layer, as you add in each on top of the other. Then cover cake with strawberry buttercream frosting on and around entire cake.

Top 16 Hunting Destinations & Guides Show

In this show Bob highlights some of his Top 16 Hunting Destinations and Guides.
The outfitters on this program include: Backwoods Quail Club, DeWitt’s Outdoor Sports, Rick Mitchell’s Shooting School, Southern Woods Plantation, Palmetto Shooting Complex and Rasawek Upland Game Preserve. See them all at Bob’s Top 16 list.

Top 16 Fishing Destinations & Guides Show

Bob tells you about one of the most talked about items on the show’s website. It’s Bob’s Top 16, some of the best Fishing and Hunting guides and destinations in the United States. This week Bob features some special Fresh and Saltwater Fishing guides from his Top 16 list.