Author Archives: BROM

Cedar Knoll Hunting

In this episode we travel to Allendale, South Carolina to visit our old friend Hayward Simmons at Cedar Knoll Hunting Lodge and Lakeview Plantation. First we’ll try to plink a big hog in the evening, then in the morning, head out for some quail hunting.

American Hog Head Snapper Recipe | The Sportsman’s Table

Wicked Tuna Executive Chef Patrick Fowler is serving up American Hog Snapper, caught right off the coast of South Carolina. To compliment our fish, we’ll add some root veggies.

Seared Duck Breast with Cherry Sauce | The Sportsman”s Table

Joining Bob for this recipe is our old friend Chef Ed Drombroski of Lee’s Farmers Market in Murrells Inlet, South Carolina. For all the duck hunters out there, we’re cooking up a pan seared duck breast with a quick, simple sauce and some winter greens. Here in South Carolina, spinach is a winter green. Plus Ed’s got a unique spicy cherry sauce to give it some kick. Yum!

DeWitt’s Ducks

Bob is duck hunting in Ellerbe, North Carolina, at DeWitt’s Outdoor Sports. Joining Bob, will be the owner of DeWitt’s Outdoors, Chris DeWitt. Also, on The Sportsman’s Table, we will feature a South Carolina certified recipe featuring duck! This show is all for the duck hunter, from hunting, to preparing it!

Low Country Fishing

On this week’s show, Bob heads to the beautiful low country of South Carolina for some early-winter trout and red fishing. Hosting Bob this trip is Chris Mattson of Mattson Guide Service in Beaufort, South Carolina. Chris is a former U.S. Marine with two tours of duty overseas and now a full time fishing guide. Plus, on this week’s Sportsman’s Table, we feature another great South Carolina-certified seafood recipe.

Blackened Red Snapper Recipe | The Sportsman’s Table

We are in beautiful Murrells Inlet, South Carolina at Wicked Tuna restaurant with Executive Chef Patrick Fowler. Patrick shares his Blackened Red Snapper recipe.

Blacken Catch over cheese grits with a melba sauce.

Fish

What ever fish you would like, but a like dusting of flour. A blacken seasoning you can find at the grocery store.

Cheese Grits

  • Hot water
  • Heavy Cream
  • Cheddar cheese
  • Parmesan cheese
  • Salt and pepper to taste
  • Vegetable stock
  • Corn

Method of Preparation:

  • Gather all equipment and ingredients
  • Measure ingredients
  • Add cream, water, and consommé to large pot
  • Bring to a boil
  • Add grits and whisk in until smooth
  • Stir constantly for 30 minutes (careful not to scorch)
  • Add corn and cheese
  • Incorporate fully together
  • Portion into 1/3rd pans for service
  • Wrap, label, and date  

Potatoes Seasoning

  • Garlic Powder
  • Rosemary
  • Oregano
  • Salt
  • Pepper
  • Topped with a melba sauce.

Grilled grouper with lemon garlic cream and a side of roasted rosemary potatoes.

Lemon garlic cream

  • 2 Quarts Heavy Cream
  • 1/8 Cup Garlic Powder
  • 1 ½ Cups Lemon Juice

Method of Preparation:

  • Gather all equipment and ingredients
  • Add Heavy Cream to pot
  • Add garlic powder, lemon juice, and consommé to cream
  • Bring to a boil
  • Reduce heat
  • When cream reduces and thickens, sauce is finished

Canada Pike Fishing

Bob heads north to Saskatchewan, Canada, to Reindeer Lake. He will be pike fishing at Lawrence Bay Lodge with manager Phil Engen. Lawrence Bay Lodge offers a once in a life-time fishing adventure, with rich waters and trophy fish that include northern pike, lake trout, and walleyes. Also on this week’s show, we feature a South Carolina certified tuna salad, with fresh caught South Carolina tuna.

Taste of Summer Salad with Fresh Tuna | The Sportsman’s Table

This week we’re at the International Culinary Institute in Myrtle Beach. Joining Bob is a former graduate, and owner of The Warehouse restaurant (closed) in Conway SC, Executive Chef Eston McDowell. Eston serves up one of his restaurant’s staples, Taste of Summer Salad. It has cucumber, tomato, and Clemson Blue Cheese along with a spicy red wine pickle brine slaw. Topped with seared fresh tuna caught right off the SC coast.

Mediterranean Shrimp Scampi over Zucchini Noodles | The Sportsman’s Table

Bob is in Murrells Inlet SC at the Wicked Tuna restaurant with Ed Drombroski of Lee’s Farmers Market. Ed serves up an exciting dish, Mediterranean Shrimp Scampi over Zucchini Noodles.

Mediterranean Shrimp Scampi over Zucchini Noodles

Serves 2

  • 1 lb fresh shrimp peeled and deveined
  • 2 medium fresh zucchini (spiraled with a vegetable spiral or a bag of frozen zucchini noodles)
  • 1 lemon (juiced)
  • 1 clove garlic minced
  • Zest of 1 lemon
  • 1 stick of butter
  • 2 tbl cooking oil
  • 6 oz white wine
  • 1 each small red and yellow bell pepper
  • 6 oz crumbled feta cheese
  • Salt and pepper

Heat sauté pan on medium heat, add 1/2 stick of butter and the oil. When melted, add garlic and peppers. Sauté for 1 minute. Add the shrimp , sauté shrimp until pink turning them once. Add wine, rest of butter, lemon juice and stir. Add the zucchini noodle and half the feta and toss with all ingredients until noodle dressed with the sauce. When zucchini noodle are hot, transfer to a platter or serving bowl. Sprinkle the remainder of the feta and lemon zest on top. Serve with crusty bread.

Georgia Quail Hunt

In this weeks episode, Bob heads to Sylvester, Georgia and Southern Woods Plantation for some great southern Georgia quail hunting. Joining Bob on this hunt are S.C. Representative Brian White, Buddy Jennings and guide B.J. McKennon. And on the Sportsman’s Table, Bob’s in Murrells Inlet, South Carolina at Wicked Tuna Restaurant with Ed Drombroski, owner of Lee’s Farmers Market. He’s got a South Carolina certified shrimp recipe.

Southern Woods Plantation