Bob heads to Charleston, South Carolina to do some spade and red fishing offshore and inshore of the coast of South Carolina. Bob will be joined by long time guide out of Shem’s Creek, Captain Mark Brown.
Local Honey Fig, Pecan, Cabbage slaw with preserved Meyer lemon vinaigrette
8 SC honey or brown turkey figs, halved
1 head of SC cabbage, sliced thinly
1c SC pecans, toasted then coarsely crushed
Meyer Lemon Vinaigrette
2 preserved meyer lemons, rinsed, blanched, and minced
3 shallots, minced
2 tbsp SC honey
½ tsp dij0n mustard
2 c Olive Oil
¾ c apple cider vinegar
1 tbsp black pepper
Salt to taste
Mix the shallots, preserved lemon, mustard, and apple cider vinegar in a bowl and allow to set and macerate for 10 minutes.
Add the Honey and gently emulsify the oil into the dressing base
Toss the cabbage and pecans together with the vinaigrette and put into the bowl
Seperately, gently toss the figs with the vinaigrette, then arrange on top of and around the slaw
This week Bob is down at the Isle of Palms, located 10 miles south of Charleston, South Carolina.
Todd Stamps with myfish.com joins Bob as they fish for Bonnethead sharks on light tackle. And don’t miss the Sportsman’s Table where Jason is cooking up a venison back strap. Sit back, tune in and enjoy the ride!