Author Archives: BROM

New Hampshire, Lake Winnipesaukee: Smallmouths

In New Hampshire, all bass must be released from May 15 through June 15, a good rule since that’s the peak of smallmouth bedding activity. But catch-and-release fishing during those four weeks is lawful, and for dedicated bass anglers there are few places on the planet better than central New Hampshire’s 45,000-acre Lake Winnipesaukee when love-sick spawning bass move onto gravel-bottom bars, coves and flats.

During good, calm, warm weather, it’s common for a pair of bed fishing smallmouth anglers to catch and release 50 fish weighing 2 to 4 pounds, and catching twice that number in a day is possible. It’s all sight fishing for bedding “Winni” bronzebacks, so polarized sunglasses and a brimmed cap are imperative equipment. Light spinning tackle, 6-pound test line, with stand-up 1/8-ounce jigs and soft plastic pumpkinseed lizards are deadly.

In addition to smallmouths, Winnipesaukee has a surprisingly good largemouth bass fishery. Smallmouths are much more numerous, but largemouths to 8 pounds have been recorded from “Winni.” Fishing continues good through the summer, too.

Motels, restaurants and marinas abound, click here for more information.

Greek Lasagna | The Sportsman’s Table

Bob’s at Chive Blossom Café this week. Joining Bob is guest chef Andreann Geise from My Big Fat Greek Kitchen in Myrtle Beach with a great recipe. She’ll be preparing a Greek dish called Moussaka but substituting the eggplant with certified SC-grown green tomatoes.

Southern Woods

This week Bob is back down at Southern Woods Plantation in beautiful Sylvester, Georgia, one of his favorite bird-hunting locations.
Joining Bob as his wing man, is Kurt Neubrecht, the Field Marketing Manager for General Motors in the southeastern region.
Grab your shotgun and get ready for some action!

Southern Woods Plantation

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.