Tag Archives: SC

Belle Isle South Carolina Red Fishing

bellethumbThis week Bob heads to Belle Isle, SC in search of big bull Red Fish. Fishing this week with Bob is Ed Bailey, Field Marketing Manager with Chevrolet. Bob will be guiding on this weeks show and will do his best to put Ed right in the mix of the big ones, and land his first Red Fish ever. If you like good saltwater inshore fishing then this is a show you have to see!

Backwoods Quail Hunt with Brian White and Mike Pitts in Hemmingway, SC

This week Bob will be joined by two outdoorsmen and South Carolina Representatives Brian White from Anderson, SC and Mike Pitts from Laurens. Both Brian and Mike are avid outdoorsmen and will be discussing The Legislative Sportsman’s Caucus support of hunting and fishing throughout SC and the United States. Bob and his guests will be walking and talking behind pointing bird dogs at Backwoods Quail Club in Hemmingway, SC. Tune in for some great upland bird hunting action

Quail Hunting at Backwoods Quail Club in Hemmingway, SC

back-woods-NEW-header1This week Bob will be joined by outdoorsman and South Carolina Representative Alan Clemmons from Myrtle Beach. Bob and Alan will start out on the shooting sports range and then head out to hunt for quail. Alan is an avid outdoorsman, but really likes to turkey hunt… Bob will talk to Alan about his past turkey hunting adventures while walking behind some pointing bird dogs at Backwoods Quail Club. Tune in to see if Bob can get Alan hooked on upland birds!

Pecan Crusted Triggerfish Recipe

Be sure to try this Pecan Crusted Triggerfish with citrus butter sauce by Chef Sean Christenson!

Trigger filets, 7 ounces per person 2 each

Panko Breadcrumbs 1 cup

SC harvested pecans coarsely chopped 1 cup

Oranges, fresh 2 each

Lemon 1 each

Lime 1 each

White wine, dry 4 ounces

Red onion, palmetto sweets minced 2 ounces

Egg 1 each

Heavy cream 2 ounces

Butter ` 6 ounces divided

Salt and pepper to taste

Fresh herbs 2 tbsp

Method:

Mix together the pecans and panko and season with salt and pepper. Zest and segment the citrus and reserve the segments. Add half of the zest to the breading. Dredge the fish filets in flour, then egg, then pecan panko mix, thoroughly coating all sides with each item. Heat 2 oz butter in a heavy skillet and sauté fish until browned on one side, reduce heat and continue to cook until just done. While fish is cooking, add onion, wine and juice from segmenting fruit to another saucepan. Reduce until almost dry and add cream. Reduce again until thickened to coat the back of a spoon and finish with the butter swirling in while hot but not boiling. Add fruit segments at the end and try not to break them up. Serve with mashed sweet potatoes and your favorite vegetable.

Seared triggerfish recipe

Here’s a great recipe from Chef Caitlin Brady—Vintage 12, Kingston Plantation, Myrtle Beach, SC
www.kingstonplantation.com

Recipe: Seared triggerfish- kale, radish, cauliflower puree, local honey. Cauliflower puree

1 hd cauliflower
1 shallots
1 tsp garlic
1tbsp blended oil
1 qt heavy cream
Caramelize shallots and cauliflower
Add cream and simmer until cauliflower is tender
Puree until smooth season with salt and pepper to taste

Caitlin Brady Restaurant Chef- Vintage 12 Kingston Plantation
9800 Queensway Blvd
Myrtle Beach SC 29572
cell-843-333-0849

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