The Sportsman’s Table

The Sportsman's Table brought to you by Lake Murray Country
  • Wild Boar Wellington | The Sportsman’s Table

    Bob visits Horry Georgetown Tech culinary student, Dan Petrello who serves up a delicious recipe for Wild Boar Wellington using South Carolina certified pork.

  • Pawley’s Island Shrimp and Grits Recipe | The Sportsman’s Table

    Bob heads to Frank’s Restaurant in Pawley’s Island, South Carolina (closed). Chef/owner of Southern Comforts Restaurant, Greg Metcalf serves up a Southern staple, Shrimp and Grits with a unique twist.

  • Fried Green Tomatoes with Shrimp | The Sportsman’s Table

    Jamie Saunders, Chef and owner of Johnny D’s Waffles and Bakery in Myrtle Beach shares her Fried Green Tomatoes with Shrimp recipe.
    (originally aired 1/2019 in episode “Pensacola Redfishing“)

  • Chicken Puff Pastry Recipe | The Sportsmans Table

    Kim Hardee demonstrates a new take on chicken pot pie. Bob and Kim are at Wicked Tuna Restaurant in Murrells Inlet SC.

    Chicken Puff Pastry Recipe

    • 2 cups of garden peas Frozen
    • Half a stick of butter
    • One cup of steamed carrots
    • One cup of blanched diced potatoes
    • 4 cups of shredded chicken
    • 2 tablespoons of tarragon
    • Two cups of heavy cream
    • 4 tablespoons of flour
    • Salt and pepper to taste
    • Puff pastry sheets
    • 2 cups of chicken stock

    Saute butter carrots onions and potatoes add flour and tarragon then add chicken stock and heavy whipping cream. Stir until thick and creamy add cooked chicken and frozen peas.

    Cut pastry sheets into squares and bake in the oven at 400 for about 10 minutes when pastry sheets are done pull out of the oven make a hole in the pastry square and fill and it’s and fill with mixture.

  • Peach Bourbon Barbecue Pan Sauce Recipe

    http://www.leesfarmersmarket.com/

    Ed Drombroski shares an old family recipe.

    Peach-Bourbon Barbecue Pan Sauce

    Makes 3 cups

    3/4 cup ketchup
    1/2 cup bourbon
    1/3 cup dark brown sugar
    1/3 cup cider vinegar
    1 tablespoon butter
    1/2 cup small diced sweet onion
    1 teaspoon freshly minced garlic
    1 1/2 cups roughly chopped peeled fresh peaches
    2 tablespoons honey
    2 tablespoons molasses
    2 tablespoons Dijon mustard
    2 tablespoons Worcestershire sauce
    1/2 teaspoon hot sauce, plus more to taste
    Kosher salt, to taste
    Melt butter in a medium saucepan over medium heat.
    Add onion and cook until softened, about 5 minutes.
    Addgarlic and cook until fragrant, about 30 seconds.
    Add peaches, ketchup, bourbon, brown sugar, vinegar, honey,
    molasses, mustard, Worcestershire, and hot sauce and stir to
    combine.

    Bring to a boil, then reduce heat to low and simmer until
    peaches have softened and sauce has slightly thickened, about 15
    minutes, stirring occasionally.

    I like to use the finished sauce with the cut up pieces. If you want your sauce to be smooth then puree sauce in a blender and process until smooth. Season with salt and additional hot sauce to taste. Place your smoked pulled pork, chicken or beef brisket in a bowl, pour sauce on top and toss. The left over sauce can be put in a jar in your fridge for up to a month.

  • Pork Tenderloin Medallions + Goat Cheese Recipe

    Chef Eric Wagner’s take on Pork Tenderlion Medallions and Sweet Potatoes is incredible. Let us know what you think!

    Pork tenderloin medallions
    Sweet Potatoes with Worley Farms Goat Cheese
    Roasted Okra
    Palmetto Whiskey Peach Butter

    Peach Butter
    4 large Juicy Peaches
    ½ oz vegetable oil
    1 oz honey
    4 oz apple juice
    2 oz Palmetto Whiskey

    Peel and rough chop peaches.
    Place all ingredients in a sauce pan a slowly reduce until thick. Puree and add Palmetto Whiskey.

  • Pork Chop with Fig Sauce | The Sportsman’s Table

    Filming at the Wicked Tuna Restaurant in Murrells Inlet SC, Chef Ed Dombrowski serves up a Pork Chop with a fig, Vidalia onion and rosemary sauce.

    Pan Seared Pork Chop with Fig, Sweet Onion and Rosemary Sauce

    Serves 2
    2 Bone In Pork Chops (approx 1 ½ inches thick)
    2 tbl butter
    2tbl cooking oil
    6oz of fig preserves
    1 med sweet onion (sliced)
    1 spring of fresh rosemary (fine chopped) or 1 tsp of dried chopped rosemary
    Salt, pepper and garlic powder

    Instructions:
    Preheat your oven to 350 degrees. Preheat a sauté or cast iron pan to medium high. Generously season your pork chops on both side with salt , pepper and garlic powder. Add oil to pan . When oil is hot place the chops in the pan and sear each side for about 2 minutes to get a nice crust on them. Transfer the chops in the same pan to the oven. Cook for approximately 10 minutes. Use a thermometer to check temperature of meat. Cook it to 145 degrees for medium. When finished pull from oven and let them rest on counter for 10 mins.
    Meanwhile heat a sauté pan, add butter and melt. Add and sauté onions until translucent (about 5 minutes). Add the rosemary and stir. About a minute later pour in fig preserves and stir to soften and incorporate the flavors. Simmer for 5 mins. Shut of heat and add the butter. Stir again. Ready to serve.
    Place pork chop on plate and spoon the sauce over the chops. Serve with your favorite vegetables. I like our Lee’s Farms pickled Brussels sprouts on the side. The tartness compliments the sweet sauce.

  • French Toast | The Sportsman’s Table

    On this Sportsman’s Table, our special guest is Kim Hardee. She’ll feature a great french toast recipe that you can eat not only for breakfast but any meal.

    Uptown French Toast

    Sourdough bread sliced
    2 cups of milk
    Two eggs
    Two teaspoons of cinnamon
    One banana
    Two cups of strawberries
    One kiwi fruit
    One stick of butter
    One cup of brown sugar
    A sprinkle of confectioners sugar.

    Dredge the sourdough bread in a mixture of milk egg and cinnamon and brown on both sides in a skillet.

    In a separate salt a pan add butter and fruit add brown sugar when fruit is warm.
    Salty for about a minute chili sauce is brown and clear.

    Pour over French toast and top with confectioners sugar.

  • Seared Snapper Recipe | The Sportsman’s Table
    International Culinary Institute of Myrtle Beach

    Seared Snapper “Francaise” Over Rice With Farm Fresh Vegetables

    Tom Mullally – 2 Portion Yield

    Procedure:

    Take two – 6-7 ounce snapper fillets and lightly season both sides with salt & pepper. Lightly dredge raw snapper in ap flour, then egg wash, then in hot oil on medium high heat. Add snapper to the oil until you get a nice golden brown on both sides.

    Finish snapper fillets in a 400 degree oven for 5-10 minutes until cooked and flaky.

    Cook about ¾ Cup of your favorite raw rice until fluffy, about 25 minutes

    Cook about 2 cups total of your favorite mixed vegetables. Reheat the vegetables in melted whole butter over medium-low heat. Season to taste.

    Lastly, squeeze some fresh lemon over the fish to complete the dish.

  • BBQ Oysters & Blue Cheese Dipping Sauce

    Ed Drombroski of Lee’s Farmers Market serves up an appetizer of Fried Oysters with a BBQ sauce and Blue Cheese Dipping Sauce.

    BBQ Oysters & Blue Cheese Dipping Sauce

    6 Appetizer Servings or 4 Main-Course Servings

    BLUE CHEESE DIPPING SAUCE

    4 ounces of good-quality blue cheese, crumbled
    3/4 cup mayonnaise
    2 tablespoons buttermilk
    2 tablespoons sour cream
    1 tablespoon distilled white vinegar
    11/2 tablespoons vegetable oil
    1 tablespoon minced flat-leaf parsley leaves
    1 teaspoon kosher salt
    1 teaspoon freshly ground black pepper
    :
    Combine all the ingredients in a medium-size mixing bowl, blending well with a whisk.
    Serving Suggestion: Before using the dipping sauce, refrigerate it in a covered container at least four hours or overnight to let
    the favors develop, then season with more kosher salt and pepper if desired. Keep refrigerated and use within four days.
    Yields 1½ cups

    BBQ SAUCE

    ¼ cup plus 2 tablespoons mild-favored hot sauce
    1 tablespoon honey
    6 tablespoons butter

    Combine the hot sauce and honey in a blender. Set aside. In a very small saucepan, heat the butter to 140°F over
    medium heat, using a frying thermometer to access temperature.

    Promptly turn the blender to low speed and slowly pour the 140° butter in a thin steady stream through the hole in the
    blender’s lid. Pour this barbecue sauce in a large, nonreactive mixing bowl and set aside. If you don’t have a blender you can whisk together in a bowl.

    OYSTERS

    canola oil, for deep frying
    2 cups seasoned cornmeal or flour
    36 medium-to-large oysters drained

    Heat the oil in a deep fryer to 350°F, or heat 1½ to 2 inches of oil in a 5-quart Dutch oven over medium-high heat to 350°.

    Place the seasoned cornmeal or flour in a large mixing bowl.

    Once the oil has almost reached 350°, drain any excess oyster liquor from a batch of the oysters and dredge them in the
    seasoned cornmeal or flour.

    Carefully slide the oysters into the oil.the oysters just until golden brown and crispy, about two minutes. Remove the finished oysters from the oil with a slotted spoon and drain on paper towels. Repeat to dredge and fry the remaining oysters.

    As soon as all the oysters have been fried and drained, add small batches of them to the bowl of barbecue sauce and toss to
    coat well. Serve while still warm.
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