Author Archives: BROM

Seared Duck breast Sous Vide Recipe

Seared Duck breast sous vide recipe by Chef Elvis Xhani.

Ingredients
Duck breast 2
Sweet potato 2
Baby buck Choi 3
Honey 1/4 cup
Butter 1/2 stick
Salt and pepper

For the sauce

Soy 1 cup
Sesame oil 1/4 cup
Rice wine vinegar 1 cup
Brown sugar 1/2 cup
Garlic 2 cloves
Red onion 2 tablespoon

Equipment list

Sous vide machine (Joule)
Vacuum sealer
Vacuum bags

Preparation
Set the sous vide machine at 133 degree Fahrenheit
Clean the duck breast from any excess fat, add salt, pepper and seal in a vacuum bag. Place the bag in the water bath at 133 degrees for one hour and 30 min.

While the duck breast cooks blanch the baby buck Choi and reserve in the refrigerator. Peal the sweet pot and cut in 6. Place in a pan, add honey, butter, salt, pepper, cover and cook in the oven at 350 degrees for one hour.

For the sauce mix all the ingredients in a mixer and blend for one minute. Keep at room temperature.

Before you serve, heat a skillet, place the duck breast skin down, add the baby buck Choi and sweet pot, heat well. Place the vegetables in a plate, slice the duck breast and place an the top, finish with the sauce and enjoy.

Southern Woods Quail Hunting/Terry Styron Memorial

Southern Georgia is known as the Bobwhite Belt and this week Bob is in Sylvester, Georgia at Southern Woods Plantation where he will be quail hunting with some Chevrolet dealers from across the Southeastern United States as they remember a quail hunting friend, Terry Styron.

Fresh Snapper over Zucchini Spaghetti Recipe

Fresh Snapper over Zucchini Spaghetti Recipe from Chef Katie Weatherford

Prepare:

EVOO
2 (6oz) snapper filets
4 zucchini (sliced on mandolin to make zoodles)
4 oz baby heirloom grape tomatoes (cut in half)
4 oz sweet corn (
Pinch garlic
S&P to taste

Salt and Pepper snapper. Cook in sauté pan in evoo until cooked through.

Heat evoo and garlic in separate sauté pan until garlic is fragrant. Add zoodles and cook for about 1 minute tossing to coat with oil. Add tomatoes and corn and toss with zoodles for another 2 minutes or until vegetables are warm. Add salt and pepper and toss again to incorporate all ingredients together. Plate with vegetables in center of plate and lay the fish across vegetables.

Winter Bass Fishing at Bienville Plantation

This week we head to White Springs, Florida to Bienville Plantation for some late winter bass fishing with one of Bienville’s Plantations top guides Dean Jackson.

Fish Gyro served with Black-eyed pea Tabouli

Fish Gyro served with Black-eyed pea Tabouli by Chef Andreann Geise.

Ingredients:
1 pound fresh fish filets (cut into strips)
½ teaspoon coarse kosher salt
¼ cup Middle eastern rub (recipe below)
2 tablespoons butter
4 Greek style pitas
1/2cup Greek salsa (recipe below)
½ cup Tzatziki sauce (recipe below)

Instructions:
Season fish on all sides with salt. Season liberally with middle eastern rub.
Heat a large nonstick skillet over medium to high heat. Once hot add butter. When butter is melted and starting to brown add fish. Cook 2 to 3 minutes per side.
While fish is cooking place pita on a hot grill or in oven just long enough to warm.
To assemble:
Place fish onto center of the pita bread, spoon over a few tablespoons of Tzatziki and salsa. Fold over and use a piece of foil to keep bottom end secured and make it easier to eat. Serve

Middle Eastern Rub
Ingredients:
1 tablespoons dried thyme
1 tablespoons dried sumac
1 tablespoons sesame seeds, (preferable toasted)
1 tablespoons ground coriander
1 tablespoon ground cumin
1/2tablesoons smoked paprika
1/2tablespoons ground ginger
1/2tablespoons ground turmeric
1/2tablespoon ground black pepper
1 teaspoon granulated garlic
1 teaspoon cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground all spice (or cloves)
¼ teaspoon ground coriander
¼ teaspoon ground Cayenne pepper

Instructions: Combine all ingredients well.

*Alternatively you can use equal parts Shawarma and Za’Atar spice for the rub.

Greek Salsa
Ingredients:
1 cucumber seeded and diced
1 tomato small diced
¼ cup diced red onion
½ teaspoon salt
½ teaspoon pepper
¼ cup apple cider vinegar
1/3 cup extra virgin olive oil
1 tablespoon brown sugar
Instructions:
Combine all ingredients in a bowl and stir to combine. Keep refrigerated until ready to use
Tzatziki sauce
Ingredients:
1/2cup finely chopped fresh dill
2 cloves garlic finely minced
1/2teaspoon kosher salt
2 Tablespoon extra virgin olive oil
1 teaspoon lemon zest
1/4cup fresh lemon juice
1 tablespoon brown sugar
1/4teaspoon ground white pepper
1 large seedless cucumber (skinned ,course grated and drained)
1 1/4 Cup Greek style yogurt (may substitute sour cream)

Instructions:
Place all ingredients into a medium size bowl. Mix well to combine. Cover and refrigerate for at least 2 hours before serving. (best if refrigerated overnight).

Black-eyed Pea Tabouli Salad
Ingredients
2 cups cooked Black-eyed peas
2 bunches of fresh parsley (finely chopped)
2 cloves of garlic (finely minced or grated)
2 mint leaves (finely chopped)
1 tomato (small diced)
¼ cup diced red onion
2 Lemons
1/3 cup extra virgin olive oil
1/4teaspoon brown sugar
½ teaspoon kosher salt
½ teaspoon fresh ground black pepper
Instructions:
Place beans into a large bowl, add parsley, garlic, mint, diced tomato and onions.

In a small 16 oz bowl wish together the zest and juice of two lemons, olive oil, sugar, salt and pepper. Pour over the salad and mix well to combine. Chill until ready to serve.

Palmetto Quail Hunters

This week Bob heads to Latta, South Carolina to join a group of upland bird hunters that are keeping the tradition of training and showcasing their bird dogs to the next generation. if you are a upland bird hunter or enjoy watching champion dogs working in field trail conditions then you don’t want to miss this episode.

Blue Crab and Grits Recipe

For the sauce

2 cups of your favorite Grits
( I used Geechie Boy blue grits from Edisto Island SC)
6 tablespoons unsalted butter
3 tablespoons olive oil
2 cloves garlic, minced
¾ cup white wine, Chardonnay
1 lemon, juiced
2oz diced candied jalapenos
1 pound jumbo lump crab meat
1 cup grated Parmesan cheese
kosher salt
For lemon and garlic topping
2 tablespoons unsalted butter
1 clove garlic, minced
2 tablespoons parsley, chopped
2 tablespoons lemon zest, from 1 medium lemon

Instructions

Cook Grits according to package directions.

In large pan over medium high heat melt butter in olive oil. Add garlic and cook for 30 seconds, stirring constantly, until fragrant. Add white wine, lemon juice and candied jalapenos. Bring to boil and reduce to simmer and cook for 8 minutes. Add lump crab meat and stir to mix well. Add ½ cup of Parmesan and kosher salt; stir. Pour sauce over the grits. Top with Lemon Zest, Garlic, Parsley and some more Parmesan cheese (optional)and serve.

SERVES 4

Chef Ed Dombrowski
Lees Farmers Market
Murrells Inlet, SC

Pheasant Hunting in Clear Lake South Dakota

Clear Lake, SD is our Chevy Destination this week and we’re hunting Pheasant. Do you love pheasant hunting or have you ever wanted to try?

Be sure to check out the show this week and we’ll have you itching to book a trip to South Dakota!

Grilled Shrimp Tuscan Bread Salad

0SclGHHR_400x400 16 Jumbo Shrimp Peeled and deveined
1 roasted red pepper diced
1 roasted yellow pepper diced
1 cucumber peeled seeded and diced
2 ripe tomatoes diced
2 tbs red onion thinly sliced
2 cups day old bread torn into small pieces
¼ cup red wine vinegar
¾ cup good olive oil
10 leaves basil thinly sliced
Salt and pepper to taste

Skewer Shrimp season with pepper and grill a minute or two on each side Remove and reserve. Place all ingredients for the salad into a mixing bowl and dress with oil and vinegar. Let stand for a few minutes. Top assemble place a small amount of salad onto a plate and 4 shrimp per person on top of each salad. Serves 4 with some salad left over for a snack later.