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.
On this week’s show Bob takes a look back at the highlights of fishing and hunting for the year 2018. Plus we’ll show you how you can plant your food plots more efficiently and economically with a new implement. And on Sportsman’s Table we feature a great french toast recipe that you can eat not only for breakfast but any meal.
This weeks episode takes us to Naples, Florida as we head offshore to do some bottom fishing with Bassonline.com guide, Captain Mark Rodgers. Not only is Naples a beautiful vacation destination but it offers some of the best fishing in the Gulf of Mexico.
Bob is in Central Florida doing a little bass fishing! If you’d like to take a fishing trip to Florida, be sure to check out BassOnline.com, Florida’s Largest Fishing Service that allows you to book charter’s in 45+ cities in Florida.
This week Bob will participate in the 2nd annual Congressional Sportsmen’s Foundation Sporting Clays Classic held in Edgefield, South Carolina. Bob will be joined by Representative Brian White as they shoot and discuss what the South Carolina Legislative Sportsmen’s Caucus is doing to promote hunting not only in South Carolina but throughout the United States.
Seared Snapper “Franchaise” Over Rice With
Farm Fresh Vegetables – (2 Portion Yield)
• Take 2 – 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
• To Finish the Snapper Franchaise, Put the Rice down in the Center of the Plate. Now place Cooked Fish over The Rice. Display your Colorful Cooked Vegetables around the Fish
• Lastly, Squeeze some Fresh Lemon over the Fish To complete the Dish
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
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.
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.
Bob heads back to Southern Woods Plantation in Sylvester, Georgia for some of the best upland bird hunting that Southern Georgia is famous for.
If you’ve ever wanted a really delicious and simple recipe for Black Drum, we’ve got you covered! Here’s a simple recipe from Chef Adam Kirby for Black Drum.
For Fish :
1 ea black drum 6oz
1/2 cup pistachio
2 tbl ap flour
2 tbl bread crump
1 tsp sugar
3 tbl red vinegar
3 oz cold butter
Rough chop pistachios. Add flour and breadcrumbs salt and pepper mix well. Smash fish into mixture. Sauté over medium heat until done. Remove from pan. Deglaze Pan with vinegar and sugar. Reduce vinegar by half. Remove from heat and add cold butter till completely Inc.
Favorite summer vegetables sautéed in a really hot pan with salt and pepper till tender.
Bob heads to Santee, South Carolina to Pack’s Landing to fish with guide Stevie Pack. This week’s target species will be stripers and catfish.