Author Archives: BROM

Chicken Puff Pastry Recipe | The Sportsmans Table

Kim Hardee demonstrates a new take on chicken pot pie. Bob and Kim are at Wicked Tuna Restaurant in Murrells Inlet SC.

Chicken Puff Pastry Recipe

2 cups of garden peas Frozen
Half a stick of butter
One cup of steamed carrots
One cup of blanched diced potatoes
4 cups of shredded chicken
2 tablespoons of tarragon
Two cups of heavy cream
4 tablespoons of flour
Salt and pepper to taste
Puff pastry sheets
2 cups of chicken stock

Saute butter carrots onions and potatoes add flour and tarragon then add chicken stock and heavy whipping cream. Stir until thick and creamy add cooked chicken and frozen peas.

Cut pastry sheets into squares and bake in the oven at 400 for about 10 minutes when pastry sheets are done pull out of the oven make a hole in the pastry square and fill and it’s and fill with mixture.

Full Transcript

[Narrator] The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture. Whether you live in South Carolina or out of State, be sure to buy South Carolina grown meats, vegetables and fruits. Make sure your food is South Carolina certified, it’s a matter of taste.
Welcome, folks, to beautiful Murrells Inlet, South Carolina, here at the Wicked Tuna restaurant. Listen, you haven’t seen this young lady back on our show. It’s been about four and a half years, Kin Hardy from Loris, South Carolina, she’s the former Executive Chef and the owner of Deli Beans restaurant at Conway. She’s now kinda moved on, but she was gracious enough to come back and share some of the recipes that she’s formerly cooked, okay, at Deli Beans and the catering company. Kim, thank you so much.
Great to be back, thank you.
I am all about what you’re about to cook today.
Okay, are you ready?
I am ready.
This is a simple recipe that anybody can follow. What I’ve got here started off within the pot because actually, we have, you know, we’re TV cooking today. So, I’ve blanched some things off with Chicken Stock. I take Potatoes, I used Fingerling Potatoes in this and Carrots, you can use Peas, if you like. I’m not a big Pea fan, so I didn’t do that. So, what I’ve got in the pot is Butter, I’ve got Celery, Onions, Fingerling Potatoes and Carrots in there. So, what we’re gonna do is, we’re basically gonna take the Chicken Pot Pie to a whole nother level. Don’t be scared to put too much Butter in there, you can never have enough Butter, Butter’s always better.
Listen, Marie Calender ain’t got a thing on Kim Hardy.
That’s exactly right, that is exactly right. You know, I tell people, don’t worry about exact measurements, just when you’re cooking, have fun with it, just cook to taste. Next time, you wanna add a little more, add a little more add a little less.
There you go.
Okay, so, we’ve got this here, I’m gonna add some Salt and Pepper.
Okay.
This is all cooked down. If you want to cheat, you can use canned vegetables, but I wouldn’t do that.
I got you, fresh is always the best.
What we’re gonna do is, to make it a little bit different here is, I’m going to add some Flour to this and then, we’re gonna add some Tarragon to it. It’s gonna give it a little sweet flavor.
Right.
So, this is basically just like making Gravy.
And, so, the Flour is going to thicken it up.
Right.
I got you.
So, we’ve got this goin’, add a little more and remember, if you add too much Flour, just add a little bit more Cream, Milk, Water, whatever you’re making. Alright, so, we’re gonna take that and, then, I’m gonna put some Tarragon in here.
Okay.
That’s just gonna give it a little bit different flavor.
It smells great.
Alright, so, now, I’m gonna add a little bit of Chicken Stock to this.
Okay.
And, then, Bob, we’re gonna add some more Calories.
Okay, I think, I know what that is.
This is Heavy Whipping Cream.
Heavy Cream, yeah, oh, wow, goodness.
To make it extra good, if you’re on a diet, this is probably not the dish for you.
Well, it’s okay, they can use other alternate sources for that.
You can use Skim Milk, you can get by with it, or you can just lose the weight and treat yourself to this.
That’s it, you eat it on a Monday, you can lose it by Tuesday.
That’s exactly right. It just depends on how you want the consistency of this. You can add a little more Broth or a little more Cream, to make it not quite so thick. I would add a little more if you plan on serving it later.
Okay.
So, we’re just gonna go a little bit more on this, and this is a nice, generous portion here.
Oh, wow.
Everything is ready to go, nice and simple, we’ll put a little bit pretty on it, right there.
Garnish it up, yeah.
And, that’s it, and you can also do this in smaller portions for Appetizers, if you like. And, generally, pretty much everybody likes this.
Chicken Pot Pie, there you have it.
Yeah.
Well, Kim, thank you so much for being a guest again.
Thank you.
It’s great to see you again, and, folks, listen, I will tell you, buy and eat local. And, remember, it’s simply a matter of taste. Log on to certifiedscgrown.com, and see for yourself what’s fresh on the menu. We’ll see you right back here next week on another edition of the Sportsman’s Table.

[Narrator] To find out more information on food that’s fresher and tastier, go online at certifiedscgrown.com. Buy certified South Carolina grown products, it’s a matter of taste.

Peach Bourbon Barbecue Pan Sauce Recipe

http://www.leesfarmersmarket.com/

Ed Drombroski shares an old family recipe.

Peach-Bourbon Barbecue Pan Sauce

Makes 3 cups

3/4 cup ketchup
1/2 cup bourbon
1/3 cup dark brown sugar
1/3 cup cider vinegar
1 tablespoon butter
1/2 cup small diced sweet onion
1 teaspoon freshly minced garlic
1 1/2 cups roughly chopped peeled fresh peaches
2 tablespoons honey
2 tablespoons molasses
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1/2 teaspoon hot sauce, plus more to taste
Kosher salt, to taste
Melt butter in a medium saucepan over medium heat.
Add onion and cook until softened, about 5 minutes.
Addgarlic and cook until fragrant, about 30 seconds.
Add peaches, ketchup, bourbon, brown sugar, vinegar, honey,
molasses, mustard, Worcestershire, and hot sauce and stir to
combine.

Bring to a boil, then reduce heat to low and simmer until
peaches have softened and sauce has slightly thickened, about 15
minutes, stirring occasionally.

I like to use the finished sauce with the cut up pieces. If you want your sauce to be smooth then puree sauce in a blender and process until smooth. Season with salt and additional hot sauce to taste. Place your smoked pulled pork, chicken or beef brisket in a bowl, pour sauce on top and toss. The left over sauce can be put in a jar in your fridge for up to a month.

Pork Tenderloin Medallions + Goat Cheese Recipe

Chef Eric Wagner’s take on Pork Tenderlion Medallions and Sweet Potatoes is incredible. Let us know what you think!

Pork tenderloin medallions
Sweet Potatoes with Worley Farms Goat Cheese
Roasted Okra
Palmetto Whiskey Peach Butter

Peach Butter
4 large Juicy Peaches
½ oz vegetable oil
1 oz honey
4 oz apple juice
2 oz Palmetto Whiskey

Peel and rough chop peaches.
Place all ingredients in a sauce pan a slowly reduce until thick. Puree and add Palmetto Whiskey.

Pork Chop with Fig Sauce | The Sportsman’s Table

Filming at the Wicked Tuna Restaurant in Murrells Inlet SC, Chef Ed Dombrowski serves up a Pork Chop with a fig, Vidalia onion and rosemary sauce.

Pan Seared Pork Chop with Fig, Sweet Onion and Rosemary Sauce

Serves 2
2 Bone In Pork Chops (approx 1 ½ inches thick)
2 tbl butter
2tbl cooking oil
6oz of fig preserves
1 med sweet onion (sliced)
1 spring of fresh rosemary (fine chopped) or 1 tsp of dried chopped rosemary
Salt, pepper and garlic powder

Instructions:
Preheat your oven to 350 degrees. Preheat a sauté or cast iron pan to medium high. Generously season your pork chops on both side with salt , pepper and garlic powder. Add oil to pan . When oil is hot place the chops in the pan and sear each side for about 2 minutes to get a nice crust on them. Transfer the chops in the same pan to the oven. Cook for approximately 10 minutes. Use a thermometer to check temperature of meat. Cook it to 145 degrees for medium. When finished pull from oven and let them rest on counter for 10 mins.
Meanwhile heat a sauté pan, add butter and melt. Add and sauté onions until translucent (about 5 minutes). Add the rosemary and stir. About a minute later pour in fig preserves and stir to soften and incorporate the flavors. Simmer for 5 mins. Shut of heat and add the butter. Stir again. Ready to serve.
Place pork chop on plate and spoon the sauce over the chops. Serve with your favorite vegetables. I like our Lee’s Farms pickled Brussels sprouts on the side. The tartness compliments the sweet sauce.

Best of 2018 Part 2

On this week’s show we reveal the results of our food plot planting efforts from last week as Bob shows you three different types of food plots that will increase wildlife activity and also help with erosion control. And we still have more highlights from last years fishing and hunting adventures. Plus on this weeks Sportsman’s Table we feature a pork chop recipe with a fig sauce.

French Toast | The Sportsman’s Table

On this Sportsman’s Table, our special guest is Kim Hardee. She’ll feature a great french toast recipe that you can eat not only for breakfast but any meal.

Uptown French Toast

Sourdough bread sliced
2 cups of milk
Two eggs
Two teaspoons of cinnamon
One banana
Two cups of strawberries
One kiwi fruit
One stick of butter
One cup of brown sugar
A sprinkle of confectioners sugar.

Dredge the sourdough bread in a mixture of milk egg and cinnamon and brown on both sides in a skillet.

In a separate salt a pan add butter and fruit add brown sugar when fruit is warm.
Salty for about a minute chili sauce is brown and clear.

Pour over French toast and top with confectioners sugar.

Best of 2018 Part 1

On this week’s show Bob takes a look back at the highlights of fishing and hunting for the year 2018. Plus we’ll show you how you can plant your food plots more efficiently and economically with a new implement. And on Sportsman’s Table we feature a great french toast recipe that you can eat not only for breakfast but any meal.

Naples Inshore Fishing

Bob showcases the Ranger 621FS Fisherman Series with all the options for fishing freshwater and saltwater. Also Bob takes the Ranger 621FS on its maiden voyage to do some inshore fishing in Naples, Florida. And on the Sportsman’s Table we feature a Certified South Carolina duck recipe.

Naples Offshore Fishing

This weeks episode takes us to Naples, Florida as we head offshore to do some bottom fishing with Bassonline.com guide, Captain Mark Rodgers. Not only is Naples a beautiful vacation destination but it offers some of the best fishing in the Gulf of Mexico.

Central Florida Stick Marsh Reservoir Bass Fishing

Bob is in Central Florida on a bass fishing expedition in Florida’s Stick Marsh. Bob and his guide demonstrate various fishing techniques, discuss the local fish population, and share tips for a successful bass fishing trip. This episode also highlights the natural beauty of the Stick Marsh area and provides insights into the best fishing practices for this particular location.