Monthly Archives: February 2013

Grilled Marinated Manchester Farm Quail

Chef Bradley Daniels has an amazing Grilled Quail recipe, complete with Faro, Caramelized Brussels sprouts, Bacon, and Bourbon Cherries.

For the Marinade:
½ cup Honey
½ cup Olive Oil
1 tsp. Kosher Salt
1 tsp. Black Pepper
1tsp Fresh Thyme, Chopped
2 Tbl Sherry Vinegar
Whisk all of the ingredients together and pour over the quail.
For the Cherries:
1 cup dried cherries
½ cup Bourbon
½ cup red wine vinegar
Reconstitute the cherries in the bourbon for 1 hour. Pour cherries and liquid in small sauce pot and cover with vinegar. Bring to a boil and then remove from heat.
For Faro, Sprouts, and Bacon:
2 cup Cooked Faro
1 Cup Caramelized Brussels sprouts
½ cup Bacon, cut into small dice and fat rendered off
1 tbl butter
1 cup chicken stock
Begin by rendering down the bacon in a large pot. Cook bacon until it is almost crispy, and carefully remove excess fat. Add the cut Brussels sprouts to the pan, cut side down. Cook the Brussels sprouts in the bacon until they begin to get brown. Add in the Faro and stir the mixture. Add the butter and stock and bring to a cook boil.
To complete the dish:
Place the marinated quail on the grill and cook until finished. About three minutes on each side. Place a spoon of the faro mixture on the center of a plate. Cut the quail on a bias and place the pieces on the faro. Garnish with the bourbon cherries and small drizzle of the liquid.

Seared Golden Tile Fish Recipe

Another great recipe for Seared local Golden Tile Fish with Sweet Red Pepper-Dill Relish over Mashed Celery Root from Chef Tom Mullally- Horry/Georgetown Tech Culinary Institute.

 

Yield: (2 portions)       

Relish: 1- diced roasted red pepper ( 425 degree oven, 20-30 min, turn pepper once or twice until almost black.

Now the skin from the pepper Will fall off easily under running cold water.)

1- tbsp chopped dill

1- ripe tomato, diced

1- tbsp diced scallion.        —

Dice all ingredients fairly small. Combine together in a small bowl with salt, pepper, and vinegar

1- tbsp diced red onion

1- tbsp apple cider vinegar

1- large celery root:  peel and dice the celery.

Boil in lightly salted water.

Once celery is soft, mash the celery root with melted butter and cream or milk.

Season to taste. It’s the same procedure like making mashed potatoes. Simply sub the celery root for the potato.

Lightly season both sides of your fish with salt and pepper. Sear the fish in about one ounce of olive oil over medium- high heat until golden brown.

Finish the fish in a 400 degree oven for about 8-10 min, depending on the thickness of your fish. A 6-7 ounce fillet is a good portion size.

Place the mashed celery root on the plate first, then the cooked triggerfish over the celery root.

Now spoon your room temp Relish over the fish.

 

Your healthy low calorie local fish entree is now finished, and it’s carb-free!!!

Ranger Boats 45th Anniversary Special Tour

Screen Shot 2012-11-07 at 8.01.04 PMRanger Boats is celebrating their 45th year as America’s leading builder of the best fishing boats ever to hit the water! Bob will also introduce the newest line of Ranger Aluminum series boats and a few other special items for 2013…. If you love to fish…. Don’t miss this show!

Ducks Gone Wild In North Carolina

Bob is hunting quail and mallard ducks this week at Buchanan Shoals near Wadesboro, North Carolina. Buchanan Shoals is a hunter’s paradise for those folks that like to quail & duck hunt, fish and hunt for wild hogs, deer and turkey. Bob’s wingmen this week is some of his closest friends from Chevrolet…….This is a show that has it all!

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

Fall Striper Fishing in the Southeast

Screen Shot 2013-02-11 at 10.14.10 PMLake Murray is located in the heart of South Carolina, and is no secret its one of the finest deep freshwater fishing lakes in the Southeast, offering both cold and warm water fisheries. Bob will be joined by guide Mark Crawford of William Sasser’s Guide Service in hooking up on the large freshwater stripers that hold up in the deep clear waters of Lake Murray. This is must see fresh water fishing at it’s best.

Georgia Quail at Cabin Bluff Resort

This week Bob is back in the Peach State… hunting quail at Cabin Bluff Lodge and Resort. Cabin Bluff Cabin Bluffhas over 27,000 acres of wildlife habitat and 1500 acres of quail hunting property. General Manager, Dave Edwards takes Bob on another great quail hunt along the Atlantic coastal plain in Woodbine, Georgia. If you love upland bird hunting, this is a show you will surely want to see!!