This week Bob will be joined by outdoorsman and South Carolina Representative Alan Clemmons from Myrtle Beach. Bob and Alan will start out on the shooting sports range and then head out to hunt for quail. Alan is an avid outdoorsman, but really likes to turkey hunt… Bob will talk to Alan about his past turkey hunting adventures while walking behind some pointing bird dogs at Backwoods Quail Club. Tune in to see if Bob can get Alan hooked on upland birds!
Tag Archives: Myrtle Beach
Bob’s Fishing In Canada
This week we’re fishing in Canada and have a great Triggerfish recipe from our friends at Kingston Plantation in Myrtle Beach, South Carolina. Tune in on Pursuit and Fox Sports this week!
Seared triggerfish recipe
Here’s a great recipe from Chef Caitlin Brady—Vintage 12, Kingston Plantation, Myrtle Beach, SC
www.kingstonplantation.com
Recipe: Seared triggerfish- kale, radish, cauliflower puree, local honey. Cauliflower puree
1 hd cauliflower
1 shallots
1 tsp garlic
1tbsp blended oil
1 qt heavy cream
Caramelize shallots and cauliflower
Add cream and simmer until cauliflower is tender
Puree until smooth season with salt and pepper to taste
Caitlin Brady Restaurant Chef- Vintage 12 Kingston Plantation
9800 Queensway Blvd
Myrtle Beach SC 29572
cell-843-333-0849
Chimichurri Grilled steak tacos
Chimichurri Grilled steak tacos, sautéed nopales, peppers and onions, pickled red onion, queso fresco and cilantro
Serves: 2
5 ounces sirloin steak (or other steak of choice)
2 tbsp chimichurri marinade
2 each flour or corn tortillas
1 ounce each sliced peppers, onions, and cactus paddles
1 tsp each butter and oil
1` ounce pickled red onion
2 ounces crumbled queso fresco
2 tsp chopped fresh cilantro
Salt and pepper as needed
Method:
Cut the spines and nodes off the cactus and blanch in hot water and shock in ice water. Cover with 1 tbsp chimichurri marinade and cover the steaks with the rest of the marinade. Grill the cactus until lightly charred and slice and reserve cook the steak to desired temperature and allow to rest while preparing the rest of the ingredients. Saute the peppers and onions and add the cactus paddles and season with salt and pepper. Grill the tortillas slightly and place on a foil sheet.
To assemble: slice the steak and set on the tortilla. Top with the peppers, onions, cactus and garnish the top with pickled onions, cilantro, and crumbled queso fresco.
Banditos on the boardwalk
1410 North Ocean Blvd
Myrtle Beach, SC 29577
843-808-9800
www.banditosmyrtlebeach.com
Chefs Name: Sean Christenson