Author Archives: BROM

Trigger Fish with Cow Pea and Corn Succotash and Carolina White Rice

Here’s a great recipe from Curry Martin – Aspen Grille!

 

Trigger Fish with Cow pea and Corn Succotash and Carolina White Rice

 

Trigger Fish

  • 4 cleaned and deboned trigger fish filets
  • Salt and pepper to taste
  • 2 Tablespoons Olive Oil

Heat skillet on medium high heat and add olive oil. Add seasoned trigger fish flesh side down. Turn heat to medium. Sear to golden on edges. Turn over and continue to cook until desired doneness. Approximately 3 minutes per side. Remove and rest

 

Carolina White Rice

  • 1 cup Carolina White Rice
  • 2 cups chicken broth or water
  • 1 diced carrot
  • 1 diced medium onion
  • Salt and pepper to taste
  • .5 cup chopped parsley
  • 1 bay leaf
  • 2 T butter

Sautee onion and carrot until onion begins to sweat. Add chicken stock and rice, as well as herbs and bay leaf, and bring to a boil. Cover and reduce to simmer on low for 30 minutes. Rice should be al dente.

 

Corn and Cow Pea Succotash

 

  • 1 cup soaked and blanched Carolina Cow Peas (in season use fresh peas or butter beans) soaked and blanched in boiling water until tender
  • 1 cup of fresh corn cut off cobb
  • .5 cup diced red onion
  • .5 cup diced roasted red pepper
  • 2 t chopped thyme
  • Salt and pepper to taste
  • 2 T white wine
  • .5 cup chicken broth or water
  • 1 T butter

Sautee onion, pepper and corn in butter on low heat until onion begin to sweat. Add cow peas wine and broth and simmer for 3 minutes. Season to taste and add chopped thyme.

 

Place rice in bowl. Place Fish on top of rice and smother with succotash.

 

Shrimp & Grit Balls Recipe

Shrimp and Grit Ball with Tasso Red-Eye Gravy
(AKA Southern Shrimp Arancini)

Tasso Red-Eye Gravy

1# Diced Tasso Ham

2 Shallots –peeled and small diced

2 oz chopped Garlic

2 oz Oil

Sauté on Medium heat until shallots are melted in 3 quart sauce pot

Add:

2 quart Heavy cream

2 ½ oz Instant coffee (can sub out with 3 cups brewed coffee, but reduction time doubles)

Reduce to half volume (straining Tasso mixture is optional) Hold hot and serve

Shrimp and Grit Balls

2# Rykoff Sexton White Stone Ground Grits (cooked with 50/50 heavy cream and water as

instructed on package) Place on a lined sheet pan to cool in refrigerator

2.5# White Shrimp P&D (lightly season with S&P and roast @ 350f until just under done) —-

—Refrigerate and Cut to a Medium diced size after cooled

1# Butter (very cold and small diced or Box Grate)

1# Shredded Mozzarella Cheese

1# Shredded Cheddar cheese

10oz Sour Cream

4 oz Chesapeake Bay Seasoning

½ cup Chives

¼ cup Small Diced Shallot

2 tbls. Picked and Fine chop of Thyme

Place all ingredients in a large mixing bowl and Combine together by hand

(working quickly and cold helps the forming process)

Setup for Triple Breading Station

2# AP flour

12 eggs whisked with 4oz water

2# Panko (more as needed)

Roll Shrimp and Grit mixture into 2oz balls (makes roughly 64 portions)

And Flour – Egg – Panko

Refrigerate until needed and Fry @ 350f until Golden brown (about 3 mins.)

Military Veterans Week with the Military Vehicle Collectors Museum of SC and Quail Hunting in Bladenboro, North Carolina

Bob is joined this week by two special guests. David Cartledge, President of the Military Vehicle Collectors and Museum of South Carolina and Larry Smith of White Lake Hunting Lodge in White Lake South Dakota. Bob will be featuring the MVCM as they support Veterans Week at Fort Jackson, SC., and Bob and Larry Smith will be shooting quail at Allen Brothers, a 2000 acre sportsman’s paradise in Bladenboro, NC, getting ready to head back to South Dakota for the fall 2015 season. This is show you gotta see!!

Venison Loin Recipe

Here’s a great Venison Loin Recipe from Chef Megin Cervoni.

Venison Loin

Procedure:
Coat a skillet, that is relative to the size of the venison you are cooking, with olive oil
Season with salt and pepper to taste
Heat the skillet to high heat and add the venison
Sear until golden brown on all sides.
About 10 minutes per side for a half of a loin or 12-15 minutes per side for a whole loin
Red wine juniper-berry thyme sauce
13oz red wine
1 garlic clove- minced
4 juniper berries
1 bay leaf
3 thyme sprigs
salt and pepper to taste
Procedure:
Combine all of the ingredients and reduce

Roasted Root vegetable
Ingredients:
3oz potatoes
3oz carrots
3oz parsnips
3oz turnips
3oz beets
1 small onion
olive oil as needed
salt and pepper to taste
1/2 teaspoon rosemary
1/2 teaspoon thyme
Procedure:
Cut all veggies to 1″ dice
Preheat the oven to 400*
Add all the vegetable to a baking dish. (Size according)
Lightly coat the vegetables in the olive oil, add the rosemary, thyme, salt and pepper, toss all together to make sure the coating is even
Roast until golden brown about 35-45 minutes.

Youth Scholastic Sporting Clays with SCDNR

Join us this week as we check out the new South Carolina Youth Scholastic Clay Target Sports Program with two young participants in the DNR Outreach Program. Bob will be on location at the new NWTF Palmetto Shooting Sports Complex in Edgefield, SC. Tune in and see if Bob can keep up with some really top notch shotgun shooters!

Quail Hunting with Hugh Weathers SC Department of Agriculture

This week Bob will be joined by outdoorsman and South Carolina Commissioner of Agriculture, Hugh Weathers. Hugh is an avid outdoorsman and conservationist and will discuss the Agriculture Departments SC Certified Grown program. Bob will also hunt the Martin Eubanks, Asst. Commissioner of Agriculture, and Buddy Jennings the former SC Parks & Recreation Tourism Director while walking behind some pointing bird dogs at Backwoods Quail Club. Tune in this week for some great upland bird hunting action.

North Carolina’s Drake Landing Quail and Shooting Sports Complex

Screenshot 2015-01-24 01.57.21This week’s show highlights North Carolina’s Drake Landing, one of the premiere hunting preserves in North Carolina. Located in Harnett County, south of Fuquay-Varina. Bob will be joined this week by Drake Landing owner, Dan Andrews hunting behind some of the finest pointing dogs in the country and doing what they both love to do…. traditional wing shooting and shooting sports. Drake Landing offers a full array of outdoor shooting activities that caters to both the seasoned sportsman and novice alike. Whether it’s a leisurely stroll on the two mile sporting clays course busting targets with your family or waiting in a blind at the crack of dawn for the first flock of mallards to drop into the decoys, your experience is sure to be memorable. Don’t miss this show if you love upland bird hunting.

Anna’s Cornbread Recipe

eaklrhifAnna’s Cornbread

2 cups Adluh Self-Rising Cornmeal
1 cup Adluh Self-Rising Flour
12 oz. Milk
1 Egg
2 oz. Sugar
4oz. Shortening (melted)

Mix all ingredients together. Bake for 20 minutes or desired color at 350°. Makes approximately 20 muffins.

Georgetown Fall Season Bull Red Fishing

1540356_10152142498580865_2051208969_oThis week Bob will showcase the South Carolina Law Enforcement Division of the South Carolina Department of Natural Resources featuring Officer Marcus Smith, the Law Enforcement Officer of the year. Bob will try to get Marcus on his first Bull Red Fish and feature a great recipe on the Sportsman’s Table. This is truly a show you will not want to miss!!

Grilled Lamb Merguez Recipe – Chef David Quintana

Grilled Lamb Merguez

Yield: About 24 (10-inch) links

4 pounds boneless lamb shoulder, diced

1 pound pork fatback,

3 tablespoons kosher salt

2 teaspoons granulated sugar

1 teaspoon dried red pepper flakes

2 tablespoons minced fresh garlic

1 1/2 cups diced roasted red peppers

1 1/2 teaspoons freshly ground black pepper

2 tablespoons paprika

2 tablespoons minced fresh oregano (see note)

1/4 cup red wine, chilled

¼ cup ice water

20 feet natural sheep or hog casings, soaked in water (see note)

Method:

1. Combine lamb, fatback, salt, sugar, red pepper flakes, garlic, roasted red peppers, black pepper, paprika and oregano. Toss to distribute seasonings. Cover and refrigerate until ready to grind.

2. Grind the mixture through a small die into a bowl resting in ice.

3. Add wine and water to the meat mixture. Mix with paddle attachment or a sturdy spoon until the mixture develops a uniform, sticky appearance, about 1 minute.

4. Cook a small portion of the sausage in a sauté pan. Taste and adjust seasonings if necessary.

5. Stuff sausage into casings, and twist into 10-inch links. Cover with plastic wrap. Refrigerate or freeze links until ready to cook.

6. Sauté, roast or grill the sausages until cooked through.