Tag Archives: Downtown Southern Funk

Bog-Stuffed Pork Chop | The Sportsman’s Table

Chef Adam Silverman of Down Town Southern Funk Restaurant shares his Stuffed Pork Chop recipe with Bob. They’re at the City Center Farmers Market in Downtown Florence SC.

Bog-Stuffed Porkchop with Blueberry Blaze Sauce and Three Kale Mix

  • 2 x 2” thick Pork Chop (sourced from Maypop Farm in Darlington, SC)
  • 1⁄2 cup Rice, dry (sourced from Carolina Plantation in Darlington, SC)
  • 1 cup Water
  • 1 each Pork Chorizo Sausage (sourced from Maypop Farm in Darlington, SC)
  • 1⁄2 cup Blueberries (sourced from Silver Lake Forge and Farm in Timmonsville, SC)
  • 1 tsp. Garlic, minced (sourced from Sophronia Farm in Lynchburg, SC)
  • 1 tsp. Ginger Root, minced (sourced from Crafty Maibritt, LLC in Lake City, SC)
  • 1 Tbsp Onion, minced (sourced from Ellerbe Vegetable Farm in Timmonsvills, SC)
  • 1 Tbsp. Rice Wine Vinegar
  • 1 each Ghost Pepper (sourced from Ellerbe Vegetable Farm in Timmonsville, SC)
  • 3 cups Kale, fresh (sourced from Ellerbe Vegetable Farm in Timmonsville, SC)
  • 2 Tbsp Cooking Oil
  • Salt and Pepper to taste

1) Make the Blueberry Blaze Sauce – combine the Blueberries, Garlic, Ginger, Onion and Ghost Pepper in a saucepot. Bring to a boil and reduce to a simmer. Cook for 15 minutes. Remove from the heat and add the Rice Wine Vinegar. Blend to smooth and adjust seasoning with salt and pepper (careful… the sauce is spicy!). Hold chilled for use. This step can be done up to 48 hours in advance.

2) Make the bog – roughly chop the Chorizo Sausage and place into a pot with the dry rice, water and a pinch of salt. Bring to a boil then cover and turn down to a very low simmer. Cook approximately 30 minutes until all the water has been absorbed. Set aside to cool slightly. This step can be done up to 24 hours in advance by placing the bog mix in an airtight container or ziplock bag and holding chilled.

3) Heat oven to 400 degrees. Cut a slit in the sides of the Pork Chops and stuff with the Bog mixture. Bring a pan to medium-high heat. Season the Pork Chop on all sides with salt and pepper. Add 1 Tbsp. Of cooking oil to the pan and add the Pork Chops. Sear until you get a nice golden crust developing, around 2-3 minutes) and then flip to the other side. Cook another 2-3 minutes and then place the pork chop on the side opposite where you cut the slit, so it is standing upright. Place in the oven and cook until done, about 8-10 minutes.

4) While the Pork Chops are in the oven place a pan on medium heat. Add 1 Tbsp. Cooking Oil. Roughly chop the kale. When the pan is hot, add the kale, season with salt and pepper and cook until the kale has softened but still retains some texture.

5) Place the kale down in the center of the plate, the pork chop on top of that and drizzle with the blueberry sauce. Enjoy!

Beer Poached Fish Tacos | The Sportsman’s Table

Downtown Southern Funk

Beer-Poached Wreckfish Tacos with Peach Salsa

  • 8 ounces Wreckfish (sourced from Murrells Inlet Seafood via Maypop Farm in Darlington, SC)
  • 2 cups Paris Island Romaine, shredded (sourced from Ellerbe Vegetable Farm in Timmonsville, SC)
  • 1 each Tomato (sourced from Ellerbe Vegetable Farm in Timmonsville, SC)
  • 1 each Onion (sourced from Ellerbe Vegetable Farm in Timmonsville, SC)
  • 2 each Peaches (sourced from Santee via Ellerbe Vegetable Farm in Timmonsville, SC)
  • 1 each Kaffir Lime Leaf (sourced from McKenzie Farm in Scranton, SC)
  • 2 cups Pixel IPA (sourced from Seminar Brewery in Florence, SC) or use your favorite beer
  • 4 each 6” tortillas
  • Salt and Pepper to taste
  1. Make the Peach Salsa – finely dice the peaches, 1⁄2 of the tomato, 1⁄2 of the onion and the jalapeno pepper. Combine in a bowl with the lime leaf, salt and pepper. Cover and refrigerate overnight.
  2. Dice the remaining half tomato and half onion.
  3. Cut the Wreckfish into thin strips, approximately 1 ounce each.
  4. Place the beer and fish into a pot and bring to a boil. Once the mix is boiling, remove from the heat and let sit for 1 minute. Lay out the tortillas. Top each one with 2 strips of the fish, 1⁄2 cup lettuce, a few diced tomatoes and onions and some peach salsa. Enjoy!
  5. Optional sauce topping – combine 1⁄4 cup Mayonnaise with 1 Tbsp Sriracha sauce and spoon some on top of the tacos