Tag Archives: SC

Low Country Fishing

On this week’s show, Bob heads to the beautiful low country of South Carolina for some early-winter trout and red fishing. , Hosting Bob this trip is Chris Mattson of Mattson Guide Service in Beaufort, South Carolina. Chris is a former U.S. Marine with two tours of duty overseas., and now a full time fishing guide. Plus, on this week’s Sportsman’s table, we feature another great South Carolina-certified seafood recipe.

Santee Spring Fishing (Extended)

This is an extended version of Bob’s trip to Santee with guide Stevie Pack from last year. Bob and Stevie hook several large striper and a fat catfish or two.

SCDNR Officers of the Year

On this week’s episode, Bob heads to Georgetown, South Carolina to Backwoods Quail Club to quail hunt with the 2017 and 2018 South Carolina Department of Natural Resources Officers of the Year.

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