Re-airing

Chevy Trucks

Latest Episode:

  • Four Branches Sporting Preserve

    Bob heads to Polkton, North Carolina to visit the beautiful new Four Branches Sporting Preserve to do some plinking and shooting around on the sporting clays course. As a “tune-up” to get ready for quail and pheasant hunting, he’ll be trying out the brand new shotgun from Browning, the 725 Citori Sporting.


The Sportsman’s Table | Latest Recipe:

  • Catfish Tacos | The Sportsman’s Table

    Jermaine Alston of Deck 383 is showing off a Purr-fect dish, Catfish Tacos!

    Blackened Fish Tacos Recipe

    Chef Jermaine Alston, Deck 383

    Ingredients:

    • 6 oz. catfish (3 pieces)
    • 3 Flour tortillas
    • 2 oz. blackening seasoning
    • 6 oz. Asian slaw ( 2 oz. per taco)
    • 3 oz. Pico de Gallo ( 1 oz. per taco)
    • 3 oz. purple cabbage ( 1 oz. per taco)
    • Cilantro Lime Aioli
    • ¼ cup oil

    Asian Slaw Ingredients:                                            

    • Cabbage
    • Red onion
    • Green Onion:
    • Shredded carrots
    • Roasted red peppers
    • Sesame oil
    • Red Wine vinegar
    • Sugar
    • Black sesame seeds
    • Salt and Pepper

    Pico Ingredients:

    • Diced tomatoes
    • Red onion
    • Minced garlic
    • Cilantro
    • Green onions
    • Diced jalapeños
    • Lime juice
    • Salt and Pepper

    Cilantro Lime Aioli Ingredients:

    • Mayonnaise
    • Lime juice
    • Cilantro
    • Salt and pepper

    Directions:  Coat catfish with blackening seasoning.  Heat oil in frying pan.  When oil is hot enough, add blackened catfish to the pan.  Flip catfish and put in oven, on 350 degrees, for about 3-5 minutes.  While catfish is cooking, warm tortillas in the oven for about 2 minutes.  Bring catfish and tortillas out of the oven and plate fish onto tortillas.  Top with slaw, pico, purple cabbage and, finally, the cilantro lime aioli.