Author Archives: BROM

Lake Erie Walleye Fishing

We’re fishing Lake Erie for Walleye with Captain Joel Carradine of Bandit Sport Fishing Charters!

Did you know that Lake Erie is the 11th largest lake in the world by surface area. It is the fourth largest and the shallowest of the five Great Lakes. Lake Erie is 241 miles long, 57 miles wide at its widest point, has a surface area of 9,910 square miles, and has 871 miles of shoreline. It is fed primarily by the Detroit River at its western end, and drains out into Lake Ontario through the Niagara River and the Welland Canal.

For more information on Bandit Sport Fishing Charters, visit: https://www.banditsportfishing.com/
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Drunken Shrimp Recipe

Drunken Shrimp Recipe – Chef Ed Dombrowski
serves 4

Cooking Drunken Shrimp
  • 1-1/4 pounds large shrimp, peeled and deveined
  • 2 tbl coconut oil
  • 1/2 cup local beer
  • 1 med onion diced
  • 2 scallions chopped
  • 4 cloves garlic, minced
  • 1 tbl fresh ginger, minced
  • 3 tbl ketchup
  • 2 tsp cornstarch
  • 2 tsp sugar
  • 2 tsp water
  • 1 tsp red pepper flakes, optional
  • 2 cups of cooked Carolina Rice
  • salt and pepper to taste

Heat coconut oil in a large skillet over high heat, stir in onion, garlic, and ginger just until fragrant, about 30 seconds. Add the shrimp, salt, and black pepper, and cook and stir until the shrimp is slightly pink, about 2 minutes. Stir in the beer, ketchup, and sugar, and bring the sauce to a boil.

Dissolve the cornstarch in the water, and stir into the boiling sauce. Cook until the sauce returns to a boil and thickens, the shrimp are bright pink on the outside, about 5 minutes. Place rice in bowl and spoon shrimp and sauce on top then Sprinkle with the green onions.

Bienville Plantation Bass Fishing 2017

Bass Fishing at Bienville Plantation

If you thought the quail hunting was good at Bienville Plantation, you need to see the bass fishing. Bob is back in White Springs, Florida catching large mouth bass at Bienville! Bienville is one of America’s most renowned hunting and fishing operations! We cater to individual sportsman, as well as families and corporations. Our pristine accommodations will afford you the opportunity to relax while never compromising your standards.

Don’t miss this week’s program to make it a destination and your top pick of where to go bass fishing in 2017!

Red Fishing at the Palmetto Dunes Oceanfront Resort

Hilton Head Island is a great outdoor destination…. Family, fun and fishing at the beautiful Oceanfront Resort, Palmetto Dunes. Bob will be Red Fishing with Guide and host Trent Malphrus. They will be fishing for the big Reds and discussing how nature keeps a balance along the coast for the recreational fishing industry. This is a show that you have to list as must see TV!

Clam Chowder and Herb Infused Vodka Recipe

For The Herb Infused Vodka:

1 – 375 milliliter bottle King Charles vodka

4 –  large sprigs fresh rosemary

1 jalapeno pepper seeds and white membrane removed sliced into sixths lengthwise

Several sprigs fresh thyme

3 cloves garlic split lengthwise

Place all ingredients into bottle of vodka making sure they are all covered by the vodka and cap tightly.

Lightly shake a couple times and place in refrigerator for at least 3 days.

 

For The Chowder:

18 fresh littleneck clams scrubbed and free of sand

1Tbs. butter

1/4 cup locally sourced Applewood smoked bacon diced and rendered

1/4 cup of local sweet corn blanched and removed from cobb (about 1 small ear)

1/4 cup diced Vidalia onion

1/2 cup Yukon gold potato peeled, diced and blanched

1 cup bottled clam juice

2 Tbs. herb infused vodka

1/2 cup heavy cream

2 Tbs. biased cut scallions

1 Tbs. chopped parlsey

Generous pinch of espelette pepper or freshly ground pepper

Combine littleneck clams and half of the clam juice in a sauce pan, cover and steam clams over medium

heat until they open (about 3 min). Meanwhile in a medium sized sauté pan melt butter over medium

heat and add onion stirring frequently until translucent (about 2 min). Add bacon and corn and sauté for

1 min. Add potatoes and remaining clam juice and turn off heat. Once all clams have opened add bacon

corn and potato mixture to clams as well as the vodka, cream and parsley. Simmer for 2 to 3 minutes

and pour into large warm bowl. Garnish with scallion and espelette pepper

Pecan Crusted Sea bass Recipe

Pecan crusted local black sea bass over vegetable ragout with carrot puree and spinach beurre blanc.

For the sea bass:

6 oz. fresh local black sea bass

1/2 cup crushed pecans, or enough to coat fish

1/2 cup seasoned flour (flour with salt and black pepper)

egg wash (2-3 beaten eggs with a tsp. of milk)

-place fish in flour, then egg wash, and finally in the crushed pecans (crust only top of fish, not both sides)

preheat nonstick pan on medium with enough olive oil to coat bottom of pan lightly (approximately 3-4 tablespoons)

place fish in the pan pecan side down and toast the pecans (approximately 1-2 minutes) and then turn fish to cook bottom side (1-2 minutes)

finish in a 350 degree oven until fish is cooked through and moist, approximately 135-140 degrees internal temperature

For the vegetable ragout:

1/4 of each vegetable, small diced

sweet potato, peeled and blanched

zucchini

parsnip, peeled and blanched

yellow onion

1/2 clove minced fresh garlic

1/2 teaspoon of minced fresh shallot

sautee the vegetables together over high heat in approximately 2 tablespoons of olive oil and 1 teaspoon of butter with salt and pepper to taste until tender

For the carrot puree:

peel and rough chop 3-4 large carrots

add the carrots to 3 quarts of boiling stock (vegetable or chicken), 4 tablespoons of butter, 1/4 cinnamon stick, 1/4 cup brown sugar, 1 teaspoon ground nutmeg, and salt to taste

cook carrots until tender, around 10 minutes

remove carrots, strain liquid and reserve

puree carrots with 1/4 cup sour cream and add reserved liquid until puree is smooth

For the spinach beurre blanc:

blanch 1 packed cup of fresh spinach, strain, reserve the liquid

puree spinach adding some liquid if necessary until very smooth, set aside

–prepare beurre blanc

1/2 cup dry white wine

1/4 cup of champagne vinegar

1 shallot cut in half

1 teaspoon whole mixed peppercorns

1 bay leaf

a few sprigs each of fresh thyme and tarragon

2 tablespoons of heavy cream

2 sticks of unsalted butter cut in teaspoon size cubes (keep chilled)

add all ingredients together except butter and cream in saucepan

reduce over medium low heat until there is approximately 2-3 tablespoons of liquid left (do not let liquid dry out completely)

reduce heat to low

then add heavy cream and let reduce for about 15 more seconds

remove chilled butter and begin adding butter cubes a few at a time (3-4 cubes) constantly whisking to emulsify sauce (let butter melt completely into the sauce before adding more cubes, remove from heat occasionally if needed so not to break sauce)

remove from heat and adjust flavor with salt and touch of lemon juice

strain through fine mesh chinois

add pureed spinach to desired color and consistency

For the garnish: sweet potato

sweet potato guafrettes
microgreens

Plating the dish:
Decorate plate with carrot puree, add vegetable ragout, add fish, top with spinach beurre blanc, garnish!

Best of 2016

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What a year! 2016 was another huge year for Bob in the outdoors. Join us as we celebrate the 500th TV show episode of Bob Redfern’s Outdoor Magazine as we take a look back at the Best of 2016. Don’t miss the best Chevy Destinations around the country that feature the best of the best!

SC Shrimp and Grits Recipe

Ingredients:

30 U-15 shrimp,peeled and deviened
2 cloves garlic, minced
1 onion diced
1/4 cup dry white wine
1/2 cup chicken stock
2 T butter
3 pieces of thick cut bacon diced
salt and pepper to taste
2 cups heavy cream
2 cups water
1 bag yellow instant grits
2 T chicken base
1/4 cup pecorino romano cheese
1/2 cup mascarpone cheese
2 T tomato cocasse, garnish
2T green onion, chopped, garnish

Directions:

1. Heat chicken stock and heavy cream in a heavy sauce pot, season with chicken base and bring to a
boil over high heat,Quickly whisk in the polenta until fully incorporated.

2 Lower the heat to a low simmer, add the butter and allow the grits to cook, stirring occasionally, for 5 minutes.

3. Finish by stirring in 1/2 cup mascarpone cheese and pecorino romano cheese, mix well, add salt to
taste as needed. Set aside.

4. Preheat a large skillet, cook bacon to render fat and cook until crisp set aside, add minced garlic and onion cook until garlic is golden brown, add shrimp and cook for 2
minutes on each side.

5. Deglaze pan with white wine, reduce by half, add chicken stock, balsamic vinegar and season with salt
and pepper as needed.
Cook for another 4 minutes then whisk in 4 T butter, remove from heat and serve.

6. To serve, place a portion of the polenta in the center of the serving bowl, arrange 5 shrimp around and
spoon some sauce over it, garnish with green onion and tomato cocasse, and bacon