Author Archives: BROM

Pan Seared Pork Tenderloin Recipe | The Sportsmans Table

Pan Seared Pork Tenderloin with Sweet Potato Hash

Chef Eric Wagner

Pan Seared Pork Tenderloin
Sweet Potato Hash
Wilted Spinach greens
Blackberry Bourbon Glaze

4 – 4oz pork tenderloin medallions
seasoned with s/p
pan sear until MR

2-large sweet potatoes diced small
4-slices of bacon diced
1-small vadalia onion
S/P to taste

Blanch diced potatoes in water until tender/ drain
In saute pan cook bacon/ onions until lightly browned
add the potatoes and cook until they all hold togther well.
Mold in timbal to place in center of spinach.

in saute pan 1/2 oz olive oil 2 cloves minced garlic saute 1# baby spinach.

Combine 2 pint of blackberries with 2 oz bourbon add 1oz honey
simmer till thick, strain over pork.

Serves 4

Bermuda Saltwater Offshore Part I

This week Bob is on his first fishing trip to the Island of Bermuda and he will be joined on board the Mako charter boat by Captain Wade Lober of Ocean City, Maryland. Allen DeSilva the owner of Mako Charters in Bermuda will be hosting Bob on his first adventure of landing Bermuda Wahoo. Tune in to see if Bob can get it done! Or does he come up empty?

Sautéed Oysters Recipe | The Sportsman’s Table

A delicious recipe from Chef Fred Neuville who has been the founding Chef / Partner of some of Charleston’s favorite restaurants. In 2007 Chef Neuville left to go out on his own with his family and open Fat Hen Restaurant & Catering (Low Country French). Neuville spent his days in the restaurant fast lane making an indelible mark on the Charleston food scene. Ready to fuse his passion for food and family, Neuville opens Fat Hen as an outpost for culinary delights and domestic enjoyment.

Sautéed Oysters

Ingredients:
• Shallots…1oz.
• Country Ham…1.5 oz.
• Wild Mushrooms…1.5oz.
• White Wine…1 oz.
• Liason…3 oz.
• Spinach…1 oz.
• Oyster (selects)…5 each

M.O.P.
Using a sauté pan on high heat, you first start with the shallots and white wine. Let the wine reduce by half and add liason (egg yolks and heavy cream), mushrooms, and country ham. When the liason is “nape” consistency, add the spinach and oysters. Sauté until the oysters are translucent, season with salt and pepper, and serve over grilled Tuscan bread.

Double Trouble – Spring Gobblers on the hunt.

Spring turkey season can be a blessing or a curse…. As everyone knows hunting the eastern wild turkey can be a frustrating and/or rewarding experience. This week Bob is joined by Scott Rhodes from Oak Grove Plantation in Brunson, South Carolina, Scott will do his best to put Bob in the right spot to bag a southern spring gobbler. See if Bob can make it happen…..or not!

Fresh Apple Pie Recipe | The Sportsman’s Table

Fresh Apple pie

  • Apples (slices) 1 ½ # (Granny Smith, Pink Lady or Cortland)
  • Cinnamon / Sugar ¼ cup
  • Flour 2 T
  • Butter 3 T
  • Pie dough 12 oz
  • Egg wash as needed

Directions:
1. Roll out a pie shell in place in a prepared pie tin
2. Peel, core and slice apples
3. Rinse in lemon water if needed
4. Drain apples
5. Toss the apples in cinnamon sugar, flour and butter
6. Place the apple mixture into a prepared pie shell
7. Egg wash edge of pie shell
8. Roll out a second piece of dough for the top
9. Crimp the edge with a fork
10. Egg wash the top
11. Lightly dust with cinnamon sugar mixture
12. Bake on a paper lined sheet pan
13. 350 F
14. 45 minutes or until apples are tender

3-2-1-Pie Dough

  • Flour 1 ½ #
  • Shortening 1 #
  • Water 8 oz
  • Salt ½ oz

Directions for mixing in a mixer:
1. Mix the flour and the shortening together by hand to the size of a pecan
2. Mix for 12 seconds with the paddle attachment
3. Add water and salt and mix for 10 seconds
4. Mix on speed # 2 for 5 seconds
5. Scrape out onto a lightly flowered table
6. Knead slightly
7. Portion out into 7 oz pieces (shape of a hockey puck)
8. Lay out on a sheet pan and chill

Directions for mixing by hand:
1. Put on a pair of gloves
2. Mix the flour and the shortening together by hand to the size of a pecan
3. Mix for 12 count
4. Add water and salt and mix for 10 count
5. Scrape out onto a lightly flowered table
6. Knead slightly
7. Portion out into 7 oz pieces (shape of a hockey puck)
8. Lay out on a sheet pan and chill

Spring Red Fishing in Charleston at the Southeastern Wildlife Expo

Charleston fishing guide Capt. Jamie Hough of Flat Spot Charters will take Bob out to do some sight fishing for ‘Reds”, while attending the Southeastern Wildlife Expo….the largest Wildlife Show in the Southeastern US. This is a program you will not want to miss if you love inshore fishing and beautiful Charleston, South Carolina.

South Georgia Plantation Quail Hunting

This week’s show highlights one of the south’s finest quail plantations in Rebecca, Georgia. Joining Bob this week is Kevin Messmer from Chevrolet. Bob & Kevin will be hunting behind some of the finest English Setter’s and Pointers in the country, doing what they both love to do in the south, traditional wing shooting. They will be staying at Red Pebble Plantation which features a 7000 square foot lodge on over 3000 acres of upland bird habitat. Don’t miss this show if you love upland bird hunting.

Charleston Grill Crab Cake | The Sportsman’s Table

Here’s a great recipe for Charleston Grill Crab Cakes!

  • 1 lb crab meat
  • 1 egg white
  • ½ a lemon zest
  • ½ a lemon juiced
  • 1 tbsp chives
  • 1 tbsp thyme
  • ½ cup mayonnaise
  • 2 tbsp bread crumbs made from fresh, crust less white bread in a food processor
  • Salt and fresh ground white pepper

Mix together the mayo, salt, pepper, egg white, zest, juice, chives and thyme. Fold in the crab meat. Make a patty, dust with bread crumbs and sear in butter or oil.

Sauce:

  • 6 peeled shrimp, de-veined and cut into julienne strips
  • 10 red pear tomatoes
  • 10 yellow pear tomatoes
  • 2 limes juiced
  • 2 shallots chopped fine
  • 2 tbsp fresh dill
  • ½ cup extra virgin olive oil

Heat shallots in oil, then add shrimp and cook. Add remaining ingredients and heat through. Serve warm over crab cakes.

Colorado Rainbows at Trout Valley

Walden, Colorado offers world class trout fishing and this week Bob will be right in the middle of some of the best trout streams in the world. Trout Valley Fishing Club is the most exclusive trout fishing club in the country. Nestled between the rugged Mt. Zirkel wilderness area and the majestic Medicine Bow Mountains in Northern Colorado, the club privately leases 100,000 acres of land and 60 miles of the finest trout streams and lakes in North America. Trout Valley Fishing Club Manager/River Keeper Hugh Fadal will set Bob up for a trout fishing adventure of a lifetime, don’t miss a single minute of this action.