Local fishing guide Capt. Eddie Bussard and FLW Champion John Cox takes Bob out this week on two of Florida’s Bass fishing hot spots near Sanford, Florida. Keep your eye on this beautiful and scenic water treasure. Fishing can be the best of the year if the conditions are right, so tune in to see if Bob hits the jackpot or goes bust!
Author Archives: BROM
Roast Venison Back Strap
Here’s a great way to cook your back strap during deer season from Chef Kathleen Hassett!
Ingredients:
3 pounds venison back strap (tenderloin) — with all silver skin removed
2 tablespoons olive oil
1 teaspoon sea salt
¼ teaspoon basil
¼ teaspoon marjoram
1/2 teaspoons black pepper
1 tablespoons fresh rosemary, chopped
1 tablespoon fresh thyme
1 tablespoon garlic, minced
1 pound bacon
1 white onion, sliced
Add sea salt, basil, marjoram, and pepper into a spice grinder and pulse to combine into a fine grind.
Heat olive oil in a large saute pan.
Season back strap with the seasoning mixture; add to pan and sear well on all sides. Remove from pan and rub with rosemary, thyme and garlic.
Wrap back strap with bacon and place on a baking pan, on a thin layer of sliced onion.
Place into a 300-degree oven and roast to an internal temperature of 135 degrees for medium rare.
Remove from oven and place onto a cutting board. Let rest for 10 minutes at room temperature.
Remove bacon and slice into 8 portions.
Venison Red Wine Jus
Servings: 8
Ingredients
| bacon (chopped) | 1 tbl | |
| shallot (chopped) | 1 ea | |
| carrot (chopped) | 1 1/2 oz | |
| garlic (chopped) | 1 tsp | |
| celery (chopped) | as needed | |
| onion (chopped) | 1 oz | |
| wine, red | 1/2 pt | |
| Veal Stock (can use venison stock) | 16 fl oz |
Directions
1 In a medium saucepan, render the bacon over low heat. Add the shallots, carrot, garlic, celery and onion; cook until tender.
2 Add the red wine and reduce to a glaze.
3 Add the stock and reduce by two-thirds. Pass through a fine strainer and check the consisten-cy. Return to the saucepan and reduce further if necessary.
NSSF 2013 Shot Show from Las Vegas
Bob is in Las Vegas at the world’s largest outdoor shooting sports trade show and joining him is the folks from Browning and Winchester Repeating Arms. They will show Bob some of the newest products for 2013 and he will even get a chance to do some fishing on Lake Mead with his good friend and local guide Kevin Durham as an intro to next week’s show from Las Vegas. There will be a lot of action this week, so don’t miss a single minute!!
Canadian Trophy Pike on Reindeer Lake, Saskatchewan
Reindeer Lake features Lawrence Bay Lodge, one of the most complete Camps in North Saskatchewan Canada. Northern Pike, Lake Trout, Arctic Grayling and Walleye are all plentiful on this beautiful fishery. Bob will be going after Trophy Northern Pike over 40 inches. His host Randy Engen will join Bob on his quest for the big ones, don’t miss a single minute of the show this week.
Grilled Marinated Manchester Farm Quail
Chef Bradley Daniels has an amazing Grilled Quail recipe, complete with Faro, Caramelized Brussels sprouts, Bacon, and Bourbon Cherries.
For the Marinade:
½ cup Honey
½ cup Olive Oil
1 tsp. Kosher Salt
1 tsp. Black Pepper
1tsp Fresh Thyme, Chopped
2 Tbl Sherry Vinegar
Whisk all of the ingredients together and pour over the quail.
For the Cherries:
1 cup dried cherries
½ cup Bourbon
½ cup red wine vinegar
Reconstitute the cherries in the bourbon for 1 hour. Pour cherries and liquid in small sauce pot and cover with vinegar. Bring to a boil and then remove from heat.
For Faro, Sprouts, and Bacon:
2 cup Cooked Faro
1 Cup Caramelized Brussels sprouts
½ cup Bacon, cut into small dice and fat rendered off
1 tbl butter
1 cup chicken stock
Begin by rendering down the bacon in a large pot. Cook bacon until it is almost crispy, and carefully remove excess fat. Add the cut Brussels sprouts to the pan, cut side down. Cook the Brussels sprouts in the bacon until they begin to get brown. Add in the Faro and stir the mixture. Add the butter and stock and bring to a cook boil.
To complete the dish:
Place the marinated quail on the grill and cook until finished. About three minutes on each side. Place a spoon of the faro mixture on the center of a plate. Cut the quail on a bias and place the pieces on the faro. Garnish with the bourbon cherries and small drizzle of the liquid.
Seared Golden Tile Fish Recipe
Another great recipe for Seared local Golden Tile Fish with Sweet Red Pepper-Dill Relish over Mashed Celery Root from Chef Tom Mullally- Horry/Georgetown Tech Culinary Institute.
Yield: (2 portions)
Relish: 1- diced roasted red pepper ( 425 degree oven, 20-30 min, turn pepper once or twice until almost black.
Now the skin from the pepper Will fall off easily under running cold water.)
1- tbsp chopped dill
1- ripe tomato, diced
1- tbsp diced scallion. —
Dice all ingredients fairly small. Combine together in a small bowl with salt, pepper, and vinegar
1- tbsp diced red onion
1- tbsp apple cider vinegar
1- large celery root: peel and dice the celery.
Boil in lightly salted water.
Once celery is soft, mash the celery root with melted butter and cream or milk.
Season to taste. It’s the same procedure like making mashed potatoes. Simply sub the celery root for the potato.
Lightly season both sides of your fish with salt and pepper. Sear the fish in about one ounce of olive oil over medium- high heat until golden brown.
Finish the fish in a 400 degree oven for about 8-10 min, depending on the thickness of your fish. A 6-7 ounce fillet is a good portion size.
Place the mashed celery root on the plate first, then the cooked triggerfish over the celery root.
Now spoon your room temp Relish over the fish.
Your healthy low calorie local fish entree is now finished, and it’s carb-free!!!
Ranger Boats 45th Anniversary Special Tour
Ranger Boats is celebrating their 45th year as America’s leading builder of the best fishing boats ever to hit the water! Bob will also introduce the newest line of Ranger Aluminum series boats and a few other special items for 2013…. If you love to fish…. Don’t miss this show!
Ducks Gone Wild In North Carolina
Bob is hunting quail and mallard ducks this week at Buchanan Shoals near Wadesboro, North Carolina. Buchanan Shoals is a hunter’s paradise for those folks that like to quail & duck hunt, fish and hunt for wild hogs, deer and turkey. Bob’s wingmen this week is some of his closest friends from Chevrolet…….This is a show that has it all!
Chimichurri Grilled steak tacos
Chimichurri Grilled steak tacos, sautéed nopales, peppers and onions, pickled red onion, queso fresco and cilantro
Serves: 2
5 ounces sirloin steak (or other steak of choice)
2 tbsp chimichurri marinade
2 each flour or corn tortillas
1 ounce each sliced peppers, onions, and cactus paddles
1 tsp each butter and oil
1` ounce pickled red onion
2 ounces crumbled queso fresco
2 tsp chopped fresh cilantro
Salt and pepper as needed
Method:
Cut the spines and nodes off the cactus and blanch in hot water and shock in ice water. Cover with 1 tbsp chimichurri marinade and cover the steaks with the rest of the marinade. Grill the cactus until lightly charred and slice and reserve cook the steak to desired temperature and allow to rest while preparing the rest of the ingredients. Saute the peppers and onions and add the cactus paddles and season with salt and pepper. Grill the tortillas slightly and place on a foil sheet.
To assemble: slice the steak and set on the tortilla. Top with the peppers, onions, cactus and garnish the top with pickled onions, cilantro, and crumbled queso fresco.
Banditos on the boardwalk
1410 North Ocean Blvd
Myrtle Beach, SC 29577
843-808-9800
www.banditosmyrtlebeach.com
Chefs Name: Sean Christenson
Fall Striper Fishing in the Southeast
Lake Murray is located in the heart of South Carolina, and is no secret its one of the finest deep freshwater fishing lakes in the Southeast, offering both cold and warm water fisheries. Bob will be joined by guide Mark Crawford of William Sasser’s Guide Service in hooking up on the large freshwater stripers that hold up in the deep clear waters of Lake Murray. This is must see fresh water fishing at it’s best.