Author Archives: BROM

Potato Encrusted Red Fish Recipe

Here’s a great recipe for potato encrusted red fish from Chef Jason Duffield!

Ingredients

1 grated potato
.5 oz. clarified butter or oil
6 oz. fish filet
1 egg (or egg wash)
salt and pepper to taste

In Medium hot skillet add butter. Place half of grated potato in skillet, coat fish with egg wash salt and pepper and place on top of potato.
Put remaining potato on the top of the fish. cook until golden brown and turn the fish, cooking the other side until golden brown.

Remove from stove top and finish in oven at 350 degrees until fish is done .

Sauteed julienne vegetables
1.5 oz. red pepper
1.5 oz. asparagus
1.5 oz. carrot julienne vegetables.
lightly saute over medium heat.
add salt and pepper to taste.
Lettuce and tomato topping
3 oz. lettuce
1 tomato( skinned and seeded)
.5 oz. olive oil
salt and pepper to taste
fresh squeezed lemon juice

Chiffonade lettuce (slice thin) and add diced tomato.

Add oil , salt ,pepper, and lemon juice.
Drizzle with a cilantro-lime aioli

Assemble with sauteed vegetables on bottom,
Potato crusted fish next, topped with lettuce and tomato, drizzled with cilantro-lime aioli.

Wild Boar Wellington Recipe

HGTC Culinary Student Daniel Petrillo—–Wild Boar Wellington

1 Wild Boar Tenderloin, silverskin removed and trimmed.
1 Roasted red pepper, split, seeds and skin removed.
1 cup lightly sauteed spinach, rung through a towel to remove water.
1 sheet puff pastry, docked

Start by searing the outside of the tenderloin in a hot frying pan, just long enough to brown the outsides. With the longer edge of the puff pastry in front of you place roasted red peppers in a single layer across the bottom edge. Next, place the tenderloin on top of the roasted red peppers, making sure the tenderloin is dryed on the outside. Place the spinach on top of the tenderloin in a uniform layer. Roll tightly making sure to not let the puff pastry tear. When the puff begins to overlap, seal the edge with a light eggwash, trimming the scrap. Bake at 350 until the boar is at the tempurature of 142- 145. Let rest before slicing.

Cumin Cherry Tomatoes

1 cup cherry tomatoes, cut lengthwise
1 teaspoon garlic
½ cumin
1 tablespoon olive oil

Toss all ingredients together. Roast at 350 degrees for 7 mins.

Northern Ontario Canada Moose Hunting

canada mooseThis week Bob heads to Canada looking for his first moose. Stalking moose in Northern Ontario in 70 degree weather has it’s challenges. Bob will be hosted by Andy Tardiff the owner of Echoing Lake Lodge which is located less than 90 miles from the Hudson Bay. Traveling with Bob is two longtime friends Dave Hansing of Hendrick Motor Sports and his brother Rick. Dave and Rick’s 40 years of Canadian moose hunting experience will help Bob in his quest for his first moose. This is a show you will surely enjoy, so don’t miss it!

Big Reds in Slidell Louisiana

Bob Redfern RedfishingThis is Bob’s first visit to the Bayou State and will not be his last. On this show, Bob is joined by Captain Mike Gallo of Angling Adventures of Louisiana as they seek out redfish on Lake Pontchartrain. This lake is a nationally known estuary for large trout and the Biloxi Marsh is the Redfish Capital of the world, right in the middle of trophy territory. You won’t want to miss Bob’s new technique for catching the big Reds. Sit down, tune in and see how he gets it done. This show is guaranteed to have you planning a trip to Louisiana!

Pheasant Hunting in South Dakota

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This week Bob is weathering the elements in South Dakota doing what he enjoys, upland bird hunting. Wide open spaces and pheasant hunting is what it’s all about, so if you like the outdoors and really like to pheasant hunt this is the place for you. Today Bob is joined by Larry Smith who has owned the lodge for over 19 years! Stay tuned for some great bird hunting action, a great recipe and an adventure you’ll want to plan for yourself: http://www.whitelakehuntinglodgesd.com/

Abu Garcia’s Red Fishing in Georgetown

ABU GARCIA

Georgetown, South Carolina is a great destination for vacation and fishing. The family can do it all while visiting one of the most popular spots on the East Coast. This week Bob is fishing with Paul Davis, Product Brand Manager for Pure Fishing’s Abu Garcia fishing tackle brands. Sit back, tune in, and see if Bob and Paul can load the boat with the Bull Red Fish and talk tackle options at the same time!!

Duck Confit with Snow Peas and Mepkin Abbey Oyster Mushrooms

Serves: 2

Ingredients:

Duck Confit (recipe below)                                                           8 ounces

Snow peas                                                                                        6 ounces

Oyster mushrooms                                                             4 ounces

Onion, green                                                                                    2 each

Duck glace                                                                                        6 ounces

Duck crackling                                                                                 1 ounce

Potatoes, fingerling                                                                       10 ounces

Duck fat                                                                                            3 ounces

Paprika, smoked                                                                             ½ tsp.

Thyme, chopped                                                                             ½ tsp.

Rosemary, chopped                                                                       ½ tsp.

Parsley, chopped                                                                            ½ tbs.

Salt & black pepper                                                                        to taste

 

Recipe Instructions:

  1. Slice potatoes lengthwise and season with paprika, thyme, rosemary, salt and pepper.  Toss with two ounces of fat and place on a cookie sheet in 400 degree pre-heated oven.  Roast for approximately 20 minutes until golden.
  2. Blanch snow peas and set aside.
  3. Slice mushrooms and onion. Sauté in remaining oil until caramelized.
  4. Add duck glace and peas to mushroom mixture and simmer until hot.
  5. Place duck on top of potatoes in bowl and pour mushroom and pea broth around duck.
  6. Top duck with parsley, crackling and serve.

Duck Confit

Yield: 5 lbs.

(5 lbs. duck legs, and thighs)

Cure Mix:

Kosher Salt                                       3 ounces

Light Brown Sugar                          3 ounces

Thyme                                               1 Tbs.

Garlic, cloves                                   3 minced

Pepper, coarse ground                  2 ounces

Salt, pink                                           ½ tsp.

Ginger                                               pinch

Cloves                                                pinch

Nutmeg                                             pinch

Recipe Instructions:

  1. Mix all seasonings together and roll duck in seasoning mix coating well.
  2. Refrigerate for 2 days, rinse excess cure and blot dry.
  3. Sauté duck fat side down first to slightly brown, turn over and brown second side.

Pursuit – Small Mouth Bass in South Carolina

broad riverThis week Bob is back in the heart South Carolina searching for small mouth bass. Don’t believe South Carolina has small mouth bass?  Well Mike McSwain will join Bob on the fast moving water of the Broad River, just north of Columbia and  change your mind about summer fishing for small mouth bass in South Carolina.  Don’t miss this action!!

Rainbow Trout on the Platt River in Walden Colorado

Screen Shot 2013-08-12 at 8.36.42 AMWalden, Colorado offers world class trout fishing and this week Bob will be right in the middle of one of the best trout streams in the world. Nestled between the rugged Mt. Zirkel wilderness area and the majestic Medicine Bow Mountains in Northern Colorado, the Platt River is one of the finest trout streams in North America. Bob will feature rainbow trout on both light spinning tackle and fly fishing techniques….. a true adventure of a lifetime, don’t miss a single minute of this action.