Author Archives: BROM

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.
International Culinary Institute of Myrtle Beach
Certified South Carolina

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.

Pork Belly and Pasta | The Sportsman’s Table

Crispy Pork Belly & Pumpkin Pasta Carbonara

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1 lb Pork Belly, large dice
  • ½ yellow onion, diced
  • 2 garlic cloves, minced
  • Fresh pumpkin, cut in batonets, blanched in salted water
  • 1 lb fresh or boxed ribbon-like noodles, tagliatelle, pappardelle, or fettuccine, boiled
  • 3 eggs, beaten
  • ½ cup pecorino Romano cheese, freshly grated

Procedure:

  1. Heat a saute pan over medium high heat. Add oil, then add diced pork belly and crisp all sides. Add onion and garlic, sauté until garlic is golden brown.
  2. Reduce heat to medium, add pumpkin and toss. Add pasta and ½ cup pasta water. 
  3. Remove from heat and add eggs & cheese. Stir until the pasta is coated with egg. 
  4. Plate the dish in a deep bowl, garnish with pumpkin and grated cheese. Mangia!