Joining Bob at the City Center Market in Florence, South Carolina are co-owners of Salsa y Limon Restaurant, Charlie Cuevas and Israel Morales. They’re serving up an authentic Mexican dish, Shrimp Ceviche.

Salsa Y Limon, Florence SC

Ceviche: (serves 4)

• 1 medium onion, diced
• 2 tomatoes, diced
• 1 jalapeno pepper, diced
• 4 limes (for juicing)
• 1 bunch of cilantro, chopped
• 1 lb of cooked, chopped shrimp
• 1 avocado, sliced
• Salt to taste

Begin by cleaning and boiling your shrimp in lightly salted water for 2-3 minutes. Once the shrimp have fully cooked, put them in an ice water bath to cool them. Once they are cool to the touch, chop them into large pieces and set aside.

Combine the onion, tomatoes, jalapeno, and cilantro by mixing together in a bowl. Once combined, stir in the chopped shrimp and then add the lime juice. Salt to taste. Serve with sliced avocado on top of tostados or eat with tortilla chips.

Chef Vondell Brockington of Jazz on Dargan instructs Bob on the proper way to make his Collard Green Egg Rolls.

Jazz On Dargan Facebook page

Collard Green Egg Rolls

Time
Preparation: 6m
Cooking: 20m
Inactive: 60m
Total: 1h 26m

Yield: 2 Full Size Egg Rolls

Ingredients

• 2 cans-greens collard
• 1 can-Black Eyed peas
• Salt
• Pepper
• Egg roll wraps
• Seasoning salt
• 8 oz Cream cheese
• Egg wash
  • 1 Large Egg
  • 1/2 cup water

Recipe

Mix large egg and 1/2 cup of water together in small bowl and sit aside for later.

Pour collard greens and black-eyed peas along with salt, pepper, and seasoning salt to taste and bring to a boil.

After boiling cut off and drain.

Add cream cheese to the collard green mixture.

Mix until well incorporated and place in refrigerator to cool for an hour.

Take a egg roll wrap and coat the edges with the egg wash.

Take 1/3 of collard green mixture after it has been refrigerated and place it into the middle of the egg roll wrap.

Fold the bottom corner of the egg roll wrap up midway. Then fold both side corners inward and roll tightly or until the other corner has been rolled under.

Deep Fry at 350 degrees for 4 min or until golden brown.

Serve with Korean BBQ dipping sauce.

Chef Consuelo Casey of Qulture Restaurant shows off their special Veggie Stir Fry.

Qulture Veggie Stir Fry 

• 2   cups fresh Brussel sprouts
• 2   cups mixed peppers
• 1    zucchini  
• 1/2  onion
•  2   small mushrooms 
• 1/4  cup rice
• 1  sprig fresh rosemary 
• 1/3   cups of Qulture season mix
• 1/2   cloves of fresh garlic
• 5/6   fresh whole basil leaves
• 2   tablespoonfuls of olive oil
• 1/2   cup Qulture Sweet Chili sauce

Slice all vegetables. Boil rice with rosemary.
Heat skillet or Wok  to medium temperature.
Add brussel sprouts. Simmer 3 to 5 minutes depending on the texture desired.
Add onions, peppers let simmer about 1 minute.  
Add mushrooms, zucchini, garlic, Qulture season mix, and basil. 
Let it fry down about 3 minutes or to desired consistency. 
Remove from heat.
Stir in Qulture Sweet Chili Sauce. 
Prepare over Rosemary rice.

Appetite Delight Restaurant & Catering
3726 Oliver Road Vea Ella Gee
Timmonsville, SC 29161
(843) 992-9249

Three Layer Strawberry Cake

• 1 (18.25 oz.) package white cake mix
• 1 (3-oz.) package strawberry gelatin
• 4 large eggs
• 1/2 cup sugar
• 1/2 cup finely chopped fresh strawberries 1/2 whipping cream
• 1/2 cup vegetable oil
• 1/3 cup all-purpose flour

1. Preheat oven to 350°. Beat cake mix and next 7 ingredient at low speed with an electric mixer 1 minute. Scrape down sides of bowl and beat at medium speed 2 more minutes, stopping to scrape down sides as needed. (Strawberries should be well blended.)
2. Pour batter into 3 greased and floured 9-inch round cake pans.
3. Bake at 350° for 23 minutes or until cakes spring back when pressed lightly with a finger. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and let cool 1 hour or until completely cool.
4. Spread Strawberry Buttercream Frosting between layers and on top and sides of cake. Garnish, if desired. Serve immediately, or cover and chill until ready to serve.

Strawberry Filling

1 cup of fresh strawberries finely chopped
1 tablespoon of cornstarch dissolved in a 1/2 cup of water 1/2 cup of sugar

Mix all together in a pan. Cook on low heat until it thickens

Strawberry Buttercream Frosting

Beat 1 cup butter, softened, at medium speed with an electric mixer until fluffy (about 20 seconds). Add 1 (32 oz.) package powered sugar and 1 cup finely chopped fresh strawberries: beat at low speed until creamy. (Add more sugar if frosting is too thin, or add more strawberries if too thick.)

5. Lastly, put some strawberry filling in between each layer, as you add in each on top of the other. Then cover cake with strawberry buttercream frosting on and around entire cake.

Rebel Pie Restaurant

Ingredients

• 1 – 10oz pizza crust
• 2- Tablespoons Habanero/Lime Olive oil (Lowcountry Olive Oil)
• ¼ cup diced red onion
• ½ cup chopped fresh tomato
• 10-12 Large local shrimp
• ½ Fresh Avocado
• Chopped fresh cilantro for garnish

Method

Stretch pizza dough to approximately 12 inches.

Spread Habanero/Lime olive oil on dough. Leave ½ inch ring around edge.

Sprinkle onions, tomatoes, and shrimp evenly on dough.

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

When pizza through baking, place fresh avocado slices on top and garnish with chopped cilantro.

Serve immediately.

Victors Restaurant

BREADING

• TOASTED PECANS  2 CUP
• PANKO BREADCRUMBS  2 CUP
• CAYENNE   ½ TSP
• PAPRIKA 1 TSP
• SALT  1 TSP

Place all ingredients in a food processor and blend well.
If the mixture is too moist add more Panko a little at a time.
Store in an airtight container until ready to use.

FRIED PECAN SHRIMP

• FLOUR   1 CUP
• BUTTERMILK   1 CUP
• PECAN BREDDING  1 CUP
• SHRIMP (PEELED TAIL ON)   24 EACH
• CANOLA OIL   2 CUP

Heat the oil in a heavy bottomed skillet until it just starts to smoke.
Dredge the shrimp (one at a time) in the flour, then dip in the buttermilk, and then dredge in the pecan breading.
Once all the shrimp are breaded, carefully add half of them to the hot oil.
Fry the shrimp on both sides until the breading is a deep golden brown.
Remove the shrimp to a towel lined plate and then cook the second half.

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!

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

Rebel Pie Restaurant

Ingredients

• 1 – 10oz pizza crust
• 3- Tablespoons fresh basil pesto 
• 1 Tablespoon pinenuts
• 5 ounces fresh Italian sausage
• Grated fresh parmesan

Method

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 sausage evenly on dough

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

When pizza through baking, garnish with fresh grated parmesan.

Serve immediately

Il Buongustaio Restaurant

Ingredients:

(For 4 people)

280 grams of Pappardelle

For the Sauce:

• 800 grams of Fresh Duck
• 2 Bay Leaves
• 50 grams of Onion
• 5 grams fresh garlic
• 5 grams rosemary
• 50 grams celery
• 50 grams carrots
• 100 grams dry white wine
• 300 grams vegetable stock
• 30 grams parmesan

Preparation:

Clean duck and garnish with garlic, onion rosemary, celery and the bay leaves. Rub down and drizzle with olive oil. Lightly sprinkle salt and pepper (approximately 1 tsp of each) over the top of all. Salt/pepper can be added or removed to taste.

Set oven temp to 410 F and bake for 20 minutes. Add the wine and allow to simmer for 5 minutes to allow alcohol to cook off and then add vegetable stock.

Remove pan from oven and cover with heavy duty aluminum foil.

Decrease oven temperature to 365 F and return duck to oven. Bake for approximately 2 hours.

After the duck is fully cooked, remove from oven and place duck in a separate container.

Remove the bay leaves, and all of the remaining contents (vegetables and liquid) are then placed into a sauce pan. Blend all contents of sauce pan until you have a smooth consistency.

Debone and mince the duck meat with a fork and knife and add to the blended sauce and bring it to a boil. Add a 1/4 stick of salted butter and allow to melt, and then turn off heat. The sauce is now ready.

Boil water in a separate pot salting to taste. Cook the pasta in salted water for 12 minutes and strain.

Add some of the sauce to a pan and then add the pasta for a very quick sauté.

Garnish with shaved parmesan cheese and serve.