Join Bob and guide Craig Price on an exciting fishing adventure at Lake Wateree, South Carolina. The early morning fog and cold temperatures don’t stop them from reeling in beautiful striped bass. With expert tips on bait and gear, this episode is perfect for fishing enthusiasts looking for the ultimate outdoor experience.
Author Archives: BROM
Heartland Lodge 2025 (Part 2)
Bob is back at Heartland Lodge in Nebo, Illinois, for a thrilling duck and pheasant hunting adventure along the Mississippi River. Bob and his friends experience a “combo hunt” featuring duck hunting in the morning and upland bird hunting in the afternoon. The episode highlights the lodge’s exceptional accommodations, skilled hunting dogs, and hearty duck blind breakfasts.
Snapper & Shrimp | The Sportsman’s Table
Executive Chef Roy Green from Pawleys Tap House and Grill, showcases a delicious recipe using locally sourced snapper and South Carolina shrimp. Chef Green prepares a beautifully plated dish with Cajun cream sauce, offering viewers culinary inspiration while emphasizing the importance of supporting local South Carolina farmers and certified products.
Pheasant Hunt at Heartland Lodge in Nebo, IL
Join Bob on a thrilling upland bird hunting adventure at the Heartland Lodge in Nebo, Illinois. Nestled in the rolling hills, this Orvis-endorsed lodge offers world-class pheasant and quail hunting with expertly trained pointing dogs and premier guides.
Stuffed Chicken Breast | The Sportsman’s Table
Bob teams up with Executive Chef Tom Mullally to create a delectable baked stuffed chicken breast. Featuring a roasted vegetable and cheddar stuffing, the dish is paired with local potatoes, fresh vegetables, and a rich Cabernet sauce.
Roasted Stuffed Chicken Breast with Cheddar and Vegetable Stuffing
Ingredients:
For the Stuffing:
- 1 cup cream cheese (softened)
- 1/2 cup sharp cheddar cheese (shredded)
- 1/4 cup breadcrumbs
- 1/2 cup roasted carrots (diced)
- 1/2 cup roasted broccoli (chopped)
- 1/4 cup roasted tomatoes (diced)
- 1/4 cup caramelized onions
- 1/4 cup roasted asparagus (chopped)
- Salt and pepper to taste
For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil (for searing)
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp paprika
For the Cabernet Sauce:
- 1 cup red wine (Cabernet Sauvignon recommended)
- 1/2 cup chicken stock
- 2 tbsp unsalted butter
- 1 tbsp flour (optional, for thickening)
For the Sides:
- Yukon Gold potatoes (boiled or roasted)
- Sweet potatoes (boiled or roasted)
- Tricolor baby carrots (steamed or roasted)
- Fresh basil (for garnish)
Instructions:
Step 1: Prepare the Stuffing
- Roast the carrots, broccoli, tomatoes, and asparagus until tender.
- Combine the roasted vegetables, caramelized onions, cream cheese, cheddar cheese, and breadcrumbs in a bowl. Mix well to form a stuffing. Add salt and pepper to taste.
Step 2: Stuff the Chicken
- Butterfly each chicken breast (slice horizontally, but not all the way through, to create a pocket).
- Stuff each chicken breast with 2-3 tablespoons of the vegetable and cheese mixture. Secure with toothpicks or kitchen twine if necessary.
Step 3: Season and Sear
- Rub the chicken breasts with olive oil, then season with salt, pepper, garlic powder, and paprika.
- Heat a skillet over medium-high heat. Sear the chicken breasts on both sides until golden brown (about 2-3 minutes per side).
Step 4: Bake
- Preheat the oven to 375°F (190°C).
- Transfer the seared chicken breasts to a baking dish and bake for 20-25 minutes or until the internal temperature reaches 165°F (74°C).
Step 5: Prepare the Cabernet Sauce
- In a saucepan, simmer the red wine and chicken stock over medium heat until reduced by half.
- Whisk in the butter for a glossy finish. (Optional: Add flour for a thicker sauce.)
- Season with salt and pepper to taste.
Step 6: Assemble and Serve
- Slice the chicken breast into medallions on a bias for presentation.
- Plate with Yukon Gold and sweet potatoes, tricolor carrots, and a drizzle of the Cabernet sauce.
- Garnish with fresh basil or parsley.
Chef’s Tips:
- Use odd numbers of medallions for better visual appeal (e.g., 3 or 5 slices).
- The stuffing can be customized with seasonal vegetables or herbs for added flavor.
- If you prefer, substitute the Cabernet sauce with a traditional gravy or tomato-based sauce.
Enjoy a flavorful and visually stunning dish inspired by The Sportsman’s Table!
Charleston Redfishing on Shem Creek
Bob takes viewers to Shem Creek, Charleston, South Carolina, for an exciting fishing adventure with Captain Mark Brown. The focus is on inshore fishing for bull reds and redfish. Captain Brown, a seasoned guide, shares insights about transitioning from offshore to inshore guiding, while showcasing the beauty of fishing along Charleston’s coast.
Seared Wahoo | The Sportsman’s Table
Chef Tom Mullally showcases a mouthwatering recipe featuring seared local Wahoo, Carolina rice, and vibrant local vegetables. Topped with a unique roasted sweet red pepper cashew sauce, this beautifully plated dish celebrates fresh, regional ingredients.
Niagara Fishing 2025
Bob teams up with expert guide Frank Campbell to fish the stunning Niagara River for world-class smallmouth bass. Watch as they reel in impressive catches using the versatile Berkley Power Blade spinnerbaits, while sharing pro tips and techniques for successful bass fishing.
Shrimp Cakes | The Sportsman’s Table
Chef Tom Mullally, owner of Strand Catering, introduces his innovative recipe for shrimp cakes—a unique twist on the classic crab cake. Made with local shrimp, lightly processed for texture, and breaded for a perfect crunch, the shrimp cakes are paired with Carolina rice, fresh local vegetables, and a Green Goddess dressing bursting with herbs and citrus.
Shrimp Cakes
Yields: 4 servings Prep time: 20 minutes Cook time: 10 minutes
Ingredients:
- 1 pound fresh, local shrimp, peeled and deveined
- 1/4 cup mayonnaise
- 1/4 cup bread crumbs
- 1 egg white
- 1/4 cup finely chopped shallots
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
- Vegetable oil for frying
Instructions:
- Prepare the shrimp: Roughly chop the shrimp in a food processor.
- Combine ingredients: In a large bowl, combine the chopped shrimp, mayonnaise, bread crumbs, egg white, shallots, garlic, lemon juice, salt, and pepper. Mix well until all ingredients are evenly distributed.
- Form patties: Shape the mixture into four equal-sized patties.
- Cook the shrimp cakes: Heat a large skillet over medium heat with about 1/4 inch of vegetable oil. Carefully place the shrimp cakes in the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through.
- Serve: Remove the shrimp cakes from the skillet and drain on paper towels. Serve immediately with your favorite sides, such as Carolina rice, fresh vegetables, and Green Goddess dressing.
Tips:
- For extra flavor, add a pinch of cayenne pepper or a dash of hot sauce to the shrimp cake mixture.
- To make these shrimp cakes ahead of time, form the patties and refrigerate them for up to 24 hours.
- Serve these shrimp cakes with a side of your favorite dipping sauce, such as cocktail sauce or tartar sauce.
Enjoy!
Lake Ontario Trout
Join Bob on an exciting fishing adventure at Lake Ontario in beautiful Niagara County, targeting stunning brown trout with expert guide Frank Campbell. Discover the region’s world-class fishing, learn effective techniques using light tackle and crankbaits, and get insider tips for your next fishing trip. Along the way, enjoy promotional highlights of Lake Ontario’s natural beauty, local attractions, and top-notch fishing resources.
Book a trip with Frank Campbell