This weeks episode takes Bob to Polkton, North Carolina to one of the newest places to shoot sporting clays and other shooting opportunities. From self defense, rifle, and sporting clays.
Author Archives: BROM
Smoked King Mackerel Dip | The Sportsman’s Table
Georgetown King Mackerel Fishing
Bob goes offshore of South Carolina to do some King Mackerel fishing.
Book your next trip with Capt. Tommy.
Georgetown Coastal Adventures
Tile Fish & Butter Sauce | The Sportsman’s Table
Ed Dombrowski of Lee’s Farmers Market shows Bob a Tile fish recipe with a creamy butter sauce.
Reelfoot Lake Crappie Fishing
Bob is at Reelfoot Lake in Tennessee fishing for crappie with 2018 American Crappie Trail National Champion and Reelfoot Guide, Jeff Riddle.
Blue Bank Resort
Reelfoot Lake, TN
The Webb Farm
Bob heads to The Webb Farm, one of the premiere quail hunting facilities in the Carolina’s.
Pensacola Redfishing
Bob heads to Pensacola, Florida to fish for redfish on topwater in Perdido Bay.
Book your next trip with Capt. Jonathan.
Lost Bay Fishing
Parmesan Grouper | The Sportsman’s Table
Grouper Parmesan over Pasta with Vegetables & Tomato Sauce
2 Portions
Procedure:
- Take 2-6oz portions of Grouper and lightly season both sides. Dredge the top of the Grouper only in Flour, then egg wash, then parmesan cheese and press fish into the cheese
- Place Oil and/or Butter in a sauté pan over medium-high heat. Sear the parmesan side for about 2 minutes until golden brown, then flip to other side for 2 minutes. Place in a 400-degree oven for 5-8 minutes to finish cooking. Toss your favorite cooked pasta in your favorite tomato sauce. Cook off and season your favorite vegetables in melted butter over medium heat.
- When plating, place the pasta on plate first, then the cooked grouper half on the pasta and half off. Garnish with Cooked Vegetables. Place a line of tomato sauce and parmesan cheese over the grouper and serve.
Seared Duck Breast | The Sportsman’s Table
Executive Chef Instructor Tom Mullally shows Bob a seared duck recipe.
Seared Duck Breast over Basmati Rice with Cranberry-Almond Cabernet Sauce, and fresh Vegetables
2 portions
Procedure:
- Take two duck breasts and lightly season both sides with salt and pepper.
- Heat a sauté pan with 2 tbsp of oil over medium-high heat and sear Duck Skin side down for about 2 minutes until duck skin is crispy, then flip duck onto other side for 2 minutes.
- Finish the duck in a 400-degree oven for 7-10 minutes until duck has an internal temperature of 130 degrees for a medium pink breast.
- Take a ½ cup of raw basmati rice and simmer in one cup of chicken stock over medium-low heat for about 25 minutes covered until rice is light and fluffy.
- Add 1 tbsp of whole butter and season taste with salt and pepper.
Fishing with Joey Mines
Bob goes to LaGrange, Georgia to fish and talk with legendary outdoor television host, Joey Mines. Joey has just retired after doing his outdoor show throughout the United States for 40 years. Bob discusses Joey’s beginnings and most memorable television moment.