Tag Archives: sportsman’s table

WP Rawl Farms Collard Dip Recipe


1 (1-pound size) bag NATURE’S GREENS™ collards
1 (1.4-ounce size) package Knorr Vegetable Recipe Mix
1 (16-ounce size) container sour cream
1 cup mayonnaise
1 (5-ounce size) VERSATILE VEGGIES® Diced Green Onions
2 dashes Worcestershire sauce

Cook collards in a small amount of water for 30 minutes or until of desired consistency. Drain well and
refrigerate until cold. When preparing dip, remove collards from refrigerator and remove as much moisture
as possible by squeezing or patting dry. Cut collards horizontally and vertically into fine pieces and set
aside. In a large bowl, combine the cooked collards with the remaining ingredients. Cover and chill for at
least 2 hours for flavors to blend. Serve with corn scoops.

Quail Breast Medallions, Creamy Grits & Fried Collards Recipe

This week we’ve got one heck of a recipe from Brandon Velie of Juniper Restaurant in Ridge Spring, SC.

Buffalo Manchester Farms Quail Breast Medallions
with Creamy Adluh Grits &
Walter P. Rawl Farms Flash Fried Collards

(4 servings)

8 Quail Breast Medallions
½ cup seasoned flour (salt, pepper, gran. garlic)
4 tablespoons butter
3 tablespoons Texas Pete Hot Sauce
1 tablespoon fresh chopped parsley

Heat butter in skillet. Dip quail into flour and place in hot skillet. Let quail cook about 3 minutes. When ready to turn quail pour hot sauce in pan, let cook about 45 seconds, add parsley. Turn Quail and move around in pan to incorporate sauce. Saute for about 2 more minutes. Transfer to plate and serve over grits.

For the grits:
2 cups whole milk
½ cup white stone ground Adluh grits
1/3 pound of unsalted butter
1 tablespoon chicken base
salt and pepper to taste
Heat milk and butter over medium flame in a sauce pot. Once butter is melted add grits stirring well for the first 4 minutes. Turn down flame and continue cooking for approx. 40 minutes ,stirring often. Add chicken base about ½ way through cooking. Salt and pepper to taste. Cook until soft grit.

For the Flash Fried Collards:
5 large collard leaves, washed & center stem removed
2 tablespoon butter
1 tablespoon red wine vinegar
Salt & Pepper to taste

Roll collard leaves tightly and cut into a chiffonade (thin hairlike pieces). Heat butter in skillet over medium- high heat then add collards and saute for approx. 2 minutes moving frequently in pan. Add vinegar and salt and pepper and saute for 1 more minute, collards should start to crisp up. Serve over quail.

Adluh’s Garlic Cheese Biscuits

Here is a simple and amazingly good recipe for Adluh’s Garlic Cheese Biscuits! Thanks to Frank Workman, Director of Sales at the Adluh Flower Company for sharing one of many great recipes.

Pour 1 pound or 3 cups of Adluh Biscuit Mix with Yellow Flakes into a bowl and add:

  • 1 cup of Sharp Cheddar Cheese
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Oregano

Add 1½ Cups of Buttermilk and mix. The batter should be of the consistency of cottage cheese. Scoop 2/3 full into greased Muffin Tins, bake at 400 degrees for 25 minutes or until golden brown. Brush tops with butter.

Makes 10 -2 ½” Biscuits

Recipes: www.adluh.com

South Carolina Surf and Turf with Grilled Vegetables Recipe

South Carolina Surf and Turf with Grilled Vegetables and Fresh Tomato Chutney

From: Boone Hall Farms Market Café

By: Chef Jason Reed


The great thing about this dish is not only is it all local ingredients, but for the sportsmen, any type of game can be substituted for the meat; venison tenderloin, duck breast, quail, elk tenderloin, etc.

Tomato Chutney

1 Tbsp. Olive Oil

1 medium Sweet Onion, diced

1 Tbsp. Fresh Ginger, minced

1 Tbsp. Fresh Garlic, minced

3 Tbsp, Cider Vinegar

3 medium Boone Hall Farms Tomatoes, diced (Certified South Carolina)

3 Tbsp. Brown Sugar

½ Tbsp. Red Pepper Flakes

1 tsp. Salt

1 tsp. Black Pepper

1 Tbsp. Fresh Tarragon, chopped

Place all ingredients in a sauce pan over medium heat. Cook down, stirring often to prevent sticking, until desired thickness (approximately 1 hour).

1- 8oz. Beef Tenderloin from Cordray Farms (Certified South Carolina)

4 Local Jumbo Shrimp, peeled tail-on (Certified South Carolina)

1 Boone Hall Farms Zucchini, sliced ¼ in. thick (Certified South Carolina)

1 Boone Hall Farms Summer Squash, sliced ¼ in. thick (Certified South Carolina)

Olive Oil

Sea Island Saltworks Seasoning (Certified South Carolina)

Brush all ingredients with Olive Oil and season with Sea Island Saltworks. Grill all ingredients over medium-high heat to desired doneness. Assemble vegetables and meats on plate and serve with Tomato Chutney.

Note: We use Sea Island Saltworks because it is a Certified South Carolina product, but you can substitute it with any of your favorite season mixes.

Texas Style Pork Chops Stuffed with Cream Cheese

Pork chops are pork chops right? Well yes..until you add a little cream cheese, pecans, bacon and maybe a little green onion.

Texas style Pork chops stuffed with cream cheese, pecans, bacon and green onion.


  • 4 Double Cut Pork chops (Bone In)
  • 1- 8oz. Package of cream cheese
  • 2 cups of your favorite maple and pepper marinade
  • 1 cup cooked and crumbled bacon
  • 1 cup chopped pecans
  • ½ cup chopped green onion
  • Dash of Salt and Pepper


Make a slit in the pork chops running it side to side, leaving a pocket in the pork chop, pour marinade in bag over pork chops. Next blend cream cheese, pecans, bacon, and green onion together in a mix master (Blender). Add salt and pepper, to taste. Marinade pork overnight and place stuffing in refrigerator overnight in a Ziploc bag. Next day pull meat and lay on a baking sheet. Next, cut a corner off the bottom of the Ziploc to act as a pastry bag injecting the filling into the pork. Grill to desired temp and serve.

Venison Tenderloin Recipe

Here is another fantastic venison recipe. Deer season is here and we’re filling our meat lockers so be sure to save a little tenderloin for this great recipe.

Venison tenderloin with a berry balsamic vinegar and horseradish

  • 4 venison tenderloins
  • 2tsp horseradish
  • ¼ cup balsamic vinegar
  • 1 package of veggie medley
  • 2tsp olive oil
  • 1 package of black berries

Marinade venison in Ziploc for one day. Next, place the meat in a pan…sauté to preferred temperature and remove from pan. Add balsamic, horseradish and serve over the meat.


Van Lent Fishpuppies Recipe

Everyone has been asking for this awesome hushpuppy recipe, and here it is. We’d love to hear from you and see if you enjoyed them as much as we did!

  • hushpuppiesAutry’s hushpuppy mix
  • Italian Rose Salsa
  • chopped onion
  • chopped Jalapeno
  • 1/4″ cubed Red Snapper

Prepare hushpuppy mix as suggested, be sure to use salsa as half the suggested liquid!

Ater your inital prep, let the hushpuppy mixture rise for a couple of minutes. Next, you’ll want to add the marinated fish, onions, and jalapenos to your mixture. Begin to spoon mixture into fryer with oil temp at about 350 degrees. Cook until golden brown, remove and drain well onto a paper towel. Season with Italian Rose dressing and you’re done! Finally, grab a plate, hit the couch, and watch another episode with Bob, life is good!!