Category Archives: The Sportsman’s Table

Shrimp & Avocado Toast | The Sportsman’s Table

Kenny Robertson of Lee’s Farmers Market in Murrells Inlet SC has a great Certified SC Shrimp recipe using Avocados.

Shrimp and Avocado Toast with Roasted Corn and Tomato 


  • 1 leaf Crusty Italian Bread (sliced)
  • ½ lb. Carolina Shrimp (Peeled and deveined)
  • 1 Large Hass Avocado
  • ¼ cup Red Onion (fine diced)
  • 1 ear Sweet Corn (shucked and boiled for 4 minutes)
  • 1 pint Cherry Tomatoes
  • 1 tbsp. Fresh Cilantro (chopped) *save a little for garnish
  • 1 tbsp. good Olive Oil
  • 1 Whole Lemon (juiced and divided in 2 equal parts)
  • 2 tbsp. White Wine
  • Salt and Pepper
  • Paprika


Turn burner on to medium-high. While pan is heating, toss shrimp in a little olive oil, add salt and pepper and paprika.  Toss shrimp in the hot pan and arrange so not touching each other.  Cook 1-2 minutes or until they are nicely seared (do not stir until the first side has good color). 

Deglace pan with white wine, remove from heat once wine has reduced.

In a bowl, mash the avocado, ½ the lemon juice and a ¼ tsp of salt and pepper together. Set aside in refrigerator. 

Char the corn on gas burner or with a torch.  Allow to cool and remove kernels from cob into a bowl.  Quarter the cherry tomatoes and add to the corn. Add red onion, cilantro, the other half of the lemon juice, tsp. olive oil and salt and pepper (to taste).  Chop the cooked shrimp and add to the mix. 

Toast your bread slices. 

Spread the avocado mixture on your toasts and add the shrimp, tomato, and corn salad on top.

Garnish with cilantro. Enjoy!

Quail Legs | The Sportsman’s Table

Quail and foi gras

Serves 1


  • 4 confit quail legs 
  • 2 Oz foi gras 
  • 2 oz bacon jam 
  • 2oz potatoes diced
  • 2 oz butternut squash diced
  • 1 oz butternut puree 


In med high sauté pan add oil add foi gras and sear each side for 1 min then set aside. Add potatoes and squash stir and cook for 5 mins add bacon jam stir and cook for 1 min.  Put butternut purée on plate, then foi gras, place quail legs on top then squash and potatoes around. 

Shrimp of the Gods | The Sportsman’s Table

Chef Ed Dombrowski of Lee’s Farm in Murrells Inlet, South Carolina has a Greek Mediterranean dish he calls “Shrimp of the Gods!” Will Bob think it’s heavenly?

Mediterranean Shrimp aka Shrimp of the Gods

Serves 2


  • 1lb shrimp
  • 1 Tomato diced
  • 1 shallot diced
  • 3 cloves garlic minced 
  • 1 cup fresh spinach chopped
  • 1/2 cup greek olives
  • 1/2 cup feta cheese
  • 1/2 lemon
  • Olive oil
  •  3 tbl Butter
  • Fresh dill chopped
  • 1/4 tsp chili flakes
  • Salt and pepper to taste


Season shrimp with salt and pepper and set aside.  
Preheat a sauté pan on medium heat then add oil to cost pan.
Add shallots and garlic. Sauté for about 2 minutes.
Add tomatoes, olives and chili flakes. Stir and cook for 2 mins.
Add shrimp and squeeze lemon, cook until pink.
Add spinach and cheese. Stir and cook for 1 minute.
Transfer to plates and top with fresh dill. 

Serve with crusty bread

Bourbon Peach Cobbler | The Sportsman’s Table

Peach Mixture


  • 3 cup     Peeled and Sliced Peaches
  • 1 Tbsp   Butter 
  • 2 Tbsp   Brown Sugar
  • 1 Tbsp   Vanilla Extract
  • 1 tsp      Salt
  • ¼ cup    Bourbon


Place Tbsp of butter and sliced peaches in a medium high heat pan. Gently move peaches around until butter is fully melted and peaches are coated. Add brown sugar, vanilla, and salt. Stir gently again until sugar begins to dissolve. About one minute. Carefully add bourbon. *This will cause a very small flame in the pan*. Shake pan gently to ease the flame and let bourbon incorporate. Reduce heat to low simmer and let liquid reduce by half. Remove from heat and let cool while you make the cobbler batter. 

Coble Batter


  • 1 cup     All Purpose Flower
  • 1 cup     Sugar
  • 1 cup     Whole Milk
  • ½ cup    Melted Butter (1 stick)
  • 1 tsp      Baking Powder


Combine all ingredients and whisk together until smooth and free of lumps.

Pour peach mixture into a greased 8×8 baking pan. Smooth mixture evenly to all edges. Slowly pour batter over mixture. Be sure to cover evenly and to all the edges. Bake at 350 degrees for 30 minutes or until center in stiff only slightly shakes. Serve warm or cold. Refrigerate leftover cobbler covered for 3-5 days.


Voiceover: The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture. Whether you live in South Carolina or out-of-state, be sure to buy South Carolina grown meats, vegetables and fruits. Make sure your food is South Carolina-certified. It is a matter of taste.

Bob: Joining me today and downtown Florence at the City Center Market. Kitchen is Chef Johnathan Polson with Victors Restaurant,a mainstay, a landmark here in downtown Florence. Johnathan, I got to tell you. It is a pleasure to have you here as a guest chef on the show today. But I am really excited about the recipe. Tell us about that.

Johnathan Polson: Yeah, it is good to be here, Bob. Thank you for having us and thank you for showcasing Florence. We are going to go very, very, very simple peach cobbler for you, guys. Something anybody could do at home. Very simple ingredients, very easy procedure. What I am going to do is I have got about three cups chopped peaches. I am going to add those to the pan with about a tablespoon of butter.

Bob: Now, you know, I have to tell you, Johnathan, I have never believe I have ever seen a cobbler started in the frying pan.

Johnathan: Yeah, what we are going to do is we are going to try to get a little caramelization on these peaches real quick.

Bob: Okay. I got you.

Johnathan. We are actually going to then deglaze them with a little bit of bourbon once we get down.

Bob: I tell you. Whiskey is always good. 

Johnathan: You cannot really go wrong with it. You cannot really go wrong.

Bob: There you go. Now, you, guys, you have this at Victors. You are a landmark. Okay, what? Twenty plus years in downtown Florence?

Johnathan: That is correct. We have been in Florence for about twenty years. We are currently located downtown Florence. We are in the lobby of Hotel Florence and we have been there about seven years now. It is nice to be downtown. It is nice to see the growth going on down here as well.

Bob: Yeah, man.

Johnathan: So once that butter kind of incorporates a little bit, we are going to add a few more ingredients. We are going to add some brown sugar. We are going to add a tablespoon of vanilla. we are going to add a pinch of salt.

Bob: I just got to have a little bitterness, too.

Johnathan: A little bit.

Bob: Now, folks, if you want a copy of Johnathan’s recipe and more about Victors, just log on to and we will have it posted right there under the Sportsman’s Table. Oh man, I take it that there is folks love fresh peach cobbler.

Johnathan: Yeah, and it is a great mainstay here in South Carolina, you know. Technically we are not the peach state, but I think a lot of people in South Carolina including the Department of Agriculture would argue that. Maybe we are the peach state.

Bob: I think so. Okay, I think peach for peach. I think we produce more peaches than Georgia.

Johnathan: We do. We do.

Bob: Look at that. Oh, man. The Flames.

Johnathan: Yes, we are going to put a little bit of flame on there and be careful. You can se, almost burned myself even as experienced as I am. And what we are going to do is we are just going to let that simmer just a little bit just to cook some of the alcohol out of it. That way, you know, we know it is safe for your kids, safe for your granny. Everybody can have a little bit of it. It is going to be all right.

Bob: And I tell you what, on Johnathan’s behalf, okay, bourbon is for cooking, not for drinking. Okay? So just remember that. 

Johnathan: We are just going to let that reduce down just a little bit. Once it reduces by about half and kind of makes a little syrup on it, we are going to cut it off and we are just going to let it cool for a minute while we mix up our cobbler batter. All right, Bob very simple cobbler recipe. This is basic one to one to one ratio. One cup flour, one cup sugar, and one cup of milk. We are going to add a little bit of melted butter in there because we are in south and everything needs butter. 

Bob: Yeah, listen. It always gets better with butter.

Johnathan: Now, we are just going to whisk this up real lightly just to get some of the main lumps out of it. If it is a little lumpy still, it is not a big deal. And Bob, as I pour this over here, if you do not mind just grabbing each one and throw them in the oven for me.

Bob: Oh, I will do it. 

Johnathan: We are going to cover them just to the rim of these little pans that I have here.

Bob: All right, I can do that in a heartbeat. That is something I could do. Now, I cannot cook, but I sure can eat and I can help. All right. That is awesome. Look at that. Now, how long are they going to stay in there?

Johnathan: They are going to go in for about twenty minutes or at least until the center is nice and firm. You just do not want it to be liquidy anymore.

Bob: All right, John. I will do my part here both.

Johnathan: Yes, sir. Go ahead and bring them over to the table for us. Everybody knows you cannot have cobbler, we will a little bit of ice cream over that. So we are going to finish these off just like that.

Bob: Yep. Got a little bit of that heat at  the backdrop.

Johnathan: And right there, we have Bourbon Peach Cobbler a la Mode.

Bob: Delicious. Johnathan, thank you so much.

Johnathan: Yes, sir. It is a pleasure being here.

Bob: I really appreciate it so much and folks, listen. If you are in downtown Florence and the beautiful state of South Carolina, you want to test more of these great recipes. Come on down to downtown Florence here at the City Center Market. Victors will be right there and I tell you what, if you also want to check on what is fresh on the menu, log onto and see it for yourself. And we will be right back here again next week with another great recipe on the Sportsman’s Table.

Voiceover: To find out more information on food that is fresher and tastier go online at Buy certified South Carolina grown products. It is a matter of taste.

Chicken Wing Supreme Pizza by Rebel Pie | The Sportsman’s Table

Chef Allan Cooke has another amazing pizza using chicken wings! Allan serves up this unique combination for Bob at the City Center Farmers Market in Florence, SC.

Fresh Roasted Chicken Wing Pizza 


  • 1 – 10oz pizza crust
  • 3- Tablespoons fresh basil pesto 
  • 1 Tablespoon pinenuts
  • 5 ounces fresh Roasted Chicken Wing Meat
  • Grated fresh parmesan


Stretch pizza dough to approximately 12 inches

Spread pesto on dough. Leave ½ inch ring around edge

Sprinkle pine nuts evenly on dough.

Place cooked Chicken Wing Meat evenly on dough

Cook pizza until desired doneness. (varies depending on the oven)

When pizza through baking, garnish with fresh grated parmesan.

Serve immediately

Qulture Grilled Salmon Fatboy Salad | The Sportsman’s Table

Chef Consuelo Casey of Qulture Restaurant serves up her Grilled Salmon Fatboy Salad.

Grilled Salmon Fatboy Salad.

  • 1  4 oz Salmon
  • 2  slices of Turkey bacon
  • 3 /4  cups of organic mixed greens 
  • 1/2  cup spinach 
  • 1   Cucumber 
  • 1   Tomato 
  • 1/2  red onion
  • 1/2  cup of mixed cheese
  • 1/4  cup of homemade Pineapple Habanero glaze
  • 1  lemon
  • 1  Golden potato 
  • Salad Dressing of choice.

Pan Seared Quail on a Cow Pea Cassoulet | The Sportsman’s Table

Chef Kelley Vogelheim from Town Hall Restaurant in downtown Florence, SC shares a fried quail recipe.

Town Hall Restaurant



  • 4 Quail
  • ½ C & 2 T Olive Oil, divided
  • 1 T Fresh Garlic, minced
  • 1 large carrot, medium dice
  • 1 small yellow onion, medium dice
  • 2 stalks celery, medium dice
  • 2 cups cow peas, cooked
  • ½ C cow peas, pureed
  • 1 T hot sauce
  • 1 T Lemon Juice
  • 2 T Butter
  • S&P to taste
  • Fresh herbs for garnish

Start by drizzling quail with ½ cup olive oil, salt & pepper and let sit for 1-3 hours.

Heat a cast iron skillet until very hot, and gently place quail in. cook 2-3 minutes on either side. Quail should be golden brown. Finish by brushing with butter, if desired.

In the meantime, get another pan going on medium heat. Once pan is hot, add garlic, carrots, celery & onion and gently cook until tender.

Add the two cups cooked cow peas, cook for another two minutes, and then add your cow pea puree. Mix all ingredients thoroughly until combined and creamy. Finish by seasoning with salt, pepper, hot sauce, and lemon juice. When all seasonings are tasted and incorporated, add the butter and stir frequently to add another element of creaminess to the dish.

To serve, place a generous of portion of the cassoulet on the bottom of the dish and top with quail. Sprinkle with fresh herbs to garnish.

Charcuterie and Cheese Board | The Sportsman’s Table

Val Criswell of Peck Away Cafe shows how easy it is to make her Charcuterie and Cheese Board with great SC Certified products.

Peck Away Cafe

Charcuterie & Cheese Board

Meats & Cheeses
Your choice of meats & cheeses. 3oz per person for appetizer. 6 oz per person for a meal.

Options include toasted baguette slices, buttery crackers, whole grain crackers, pretzel chips, bagel chips, flatbread.

Other Add-ins
Options include pickled or fermented vegetables, olives, in-season fresh fruit, dried fruit, jams, honey, whole grain mustard, pesto, & nuts.

Tips for choosing and displaying items

  • Make your board as simple or as adventurous as you like.
  • Include a variety of savory and sweet options.
  • Incorporate both hard and soft cheeses.
  • Use the Internet (Google and Pinterest) for display ideas.
  • Look around your home for a variety of unlikely items to use for your board including baskets and trays.

Products used in demo:

  • Mountain Sharp Cheddar
    (Ashe County Cheese – Jefferson, NC)
  • Garlic, Parsley & Chive
    (Ashe County Cheese – Jefferson, NC)
  • Provolone
    (Andrew & Everette)
  • Clemson Blue Cheese
    (Clemson, SC)
  • Sweet Sopressata
    (San Guiseppe Salami Co. – Elon, NC)
  • Uncured Pepperoni
  • Raw Honey w/ Flake Salt
    (Uncle Jim’s Honey – Latta, SC)
  • Strawberry Chipotle Jam
    (Emily G’s – Dunwoody, GA)
  • Sweet Pepper Relish
    (Doux South – Atlanta, GA)
  • Sea Salt Flatbread Crackers
    (The Accidental Baker – Hillsborough, NC)
  • Praline Pecans
    (Young Plantations – Florence, SC)

Blackened Mahi Mahi with Succotash | The Sportsman’s Table

Chef Hilton McLeod of F. E. Pop’s in Florence, SC shows Bob how he cooks Blackened Mahi Mahi with Succotash.

Blackened Mahi Mahi with Succotash

  • 6 oz Mahi filet
  • 4 TBLS blackening seasoning
  • 1 ear of sweet corn kernels off the cob
  • 6 okra pods cut in rounds
  • 6 heirloom grape tomatoes cut in half
  • 1/8 cup cooked Butter Beans
  • 1 TBLS diced sweet onion
  • 1.5 teaspoon minced garlic
  • 4 Fresh basil leaves
  • Squeeze of 1/2 a lemon
  • Couple splashes of wine
  • 1 TBLS oil
  • 4 pads of butter

For fish…

  1. On plate spread out blackening seasoning, then lay fish on top to coat, flip fish to coat the other side
  2. In hot skillet, melt three pads of butter
  3. Add fish, to pan.. cook approximately 2 minutes, then flip until done. Cooking time will vary upon the thickness of the filet. (Remember it’s a whole lot easier to correct undercooked fish than it it is to correct over-cooked fish.)

For succotash…

  1. Add oil to pan
  2. Add corn to let it have a minute or so head start on the other veggies
  3. Add okra, onions and butter beans cook another minute
  4. Add garlic and tomatoes for 30-45 secs ( careful not let garlic burn)
  5. Add wine 15 seconds 6. Add remaining butter and basil leaves 7. Turn off skillet add lemon and salt pepper to taste
  6. Swirl pan until butter, lemon, basil as well as salt and pepper are married into the succotash.

Place succotash on plate with fish on top. Squeeze what’s left of the lemon over everything.
Stick fork in the fish and succotash, then place in mouth and chew…repeat as necessary.

Peck Away Cafe’s Southern Cold Salads | The Sportsman’s Table

Val Criswell of Peck Away Cafe shows Bob how to assemble a cold plate with various Southern style cold salads.

Peck Away Cafe

Southern Salads Cold Plate

Your choice of cold salads. Options include pimento cheese, chicken salad, ham salad, shrimp salad, tuna salad. You can make your own or buy these at the deli.

Options include mini croissants, crackers, Hawaiian rolls, mini pita breads, & pita chips. Try to incorporate a gluten free option.

Other Add-ins
Fresh vegetable crudité with ranch or blue cheese dressing for dipping. Fresh fruit, deviled eggs, olives, pickled vegetables & cheese cubes.

Southern Salads Cold Plate is…

  • Great to prepare ahead and spend time with your guests.
  • Ideal for hot weather when guests are eating less and prefer a cold meal.
  • Casual easy dining with familiar comfort foods that puts guests at ease.

Products used in demo:

  • Dressed up Naked Chicken Salad (SC Real Foods – Florence, SC)
  • Pimento Cheese Salad (SC Real Foods – Florence, SC)
  • Homemade Ham Salad
  • Deviled Eggs (SC Real Foods – Florence, SC)
  • Homemade Pickles
  • Crudité  w/ Ranch Dressing (SC Real Foods – Florence, SC)
  • Homemade Lemonade