Place Tbsp of butter and sliced peaches in a medium high heat pan. Gently move peaches around until butter is fully melted and peaches are coated. Add brown sugar, vanilla, and salt. Stir gently again until sugar begins to dissolve. About one minute. Carefully add bourbon. *This will cause a very small flame in the pan*. Shake pan gently to ease the flame and let bourbon incorporate. Reduce heat to low simmer and let liquid reduce by half. Remove from heat and let cool while you make the cobbler batter.
Combine all ingredients and whisk together until smooth and free of lumps.
Pour peach mixture into a greased 8×8 baking pan. Smooth mixture evenly to all edges. Slowly pour batter over mixture. Be sure to cover evenly and to all the edges. Bake at 350 degrees for 30 minutes or until center in stiff only slightly shakes. Serve warm or cold. Refrigerate leftover cobbler covered for 3-5 days.
Clean duck and garnish with garlic, onion rosemary, celery and the bay leaves. Rub down and drizzle with olive oil. Lightly sprinkle salt and pepper (approximately 1 tsp of each) over the top of all. Salt/pepper can be added or removed to taste.
Set oven temp to 410 F and bake for 20 minutes. Add the wine and allow to simmer for 5 minutes to allow alcohol to cook off and then add vegetable stock.
Remove pan from oven and cover with heavy duty aluminum foil.
Decrease oven temperature to 365 F and return duck to oven. Bake for approximately 2 hours.
After the duck is fully cooked, remove from oven and place duck in a separate container.
Remove the bay leaves, and all of the remaining contents (vegetables and liquid) are then placed into a sauce pan. Blend all contents of sauce pan until you have a smooth consistency.
Debone and mince the duck meat with a fork and knife and add to the blended sauce and bring it to a boil. Add a 1/4 stick of salted butter and allow to melt, and then turn off heat. The sauce is now ready.
Boil water in a separate pot salting to taste. Cook the pasta in salted water for 12 minutes and strain.
Add some of the sauce to a pan and then add the pasta for a very quick sauté.
Place all ingredients in a food processor and blend well. If the mixture is too moist add more Panko a little at a time. Store in an airtight container until ready to use.
FRIED PECAN SHRIMP
FLOUR 1 CUP
BUTTERMILK 1 CUP
PECAN BREDDING 1 CUP
SHRIMP (PEELED TAIL ON) 24 EACH
CANOLA OIL 2 CUP
Heat the oil in a heavy bottomed skillet until it just starts to smoke. Dredge the shrimp (one at a time) in the flour, then dip in the buttermilk, and then dredge in the pecan breading. Once all the shrimp are breaded, carefully add half of them to the hot oil. Fry the shrimp on both sides until the breading is a deep golden brown. Remove the shrimp to a towel lined plate and then cook the second half.
The Sportsman’s Table returns to Deck 383 right on the Waccamaw River, beautiful setting, and guest chef Jermaine Alston. Today, Jermaine serves up one of his Summer best sellers: Deck Salmon Salad.
DECK SALMON SALAD
Chef Jermaine Alston, Deck 383
1 piece 6 oz. salmon
8 oz. salad mix
4 slices of cucumber, peeled
4 tomato wedges
5 slices of red onion, cut in half
2 oz. walnuts
2 oz. Candied pecans
4 oz. bleu cheese crumbles
4 oz. balsamic vinaigrette
Cook salmon to medium temperature. Place 8 oz. of salad mix in a salad bowl. Top with tomatoes, cucumbers, red onions, walnuts, candied pecans and bleu cheese crumbles. Place salmon on top, in the middle of the dish, and dress with the balsamic vinaigrette
The Sportsman’s table brought to you by the South Carolina Department of Agriculture. Whether you live in South Carolina or out of state be sure to buy South Carolina grown meats, vegetables, and fruits. Make sure your food is South Carolina certified, it’s a matter of taste.
Welcome back this week folks, we’re here on another edition of the Sportsman’s table on Deck 383 on right here on the Waccamaw River, beautiful setting, and Germaine Alston, he’s the main guy here on deck 383. He’s got a recipe, well, I know your going to need to pay attention to today. Germaine, welcome back to the show my friend.
Always a pleasure.
Okay, what have we got today?
We’re gonna do– this is a phenomenal dish during the summer time, We can’t get over selling this so much, we sell this 20, 30 everyday. It’s our Deck salmon salad.
You get get it blackened or you can get it grilled. I do it blackened for the show here.
Well, that’s a good started.
I throw a little black seasoning on the salmon.
Now this is wild caught salmon?
Wild caught salmon. Alaskan wild caught salmon.
And this is on the menu today at Deck 383?
Get that salmon good and seasoned and I put it – –
Now is that butter in the pan or – –
You put oil in there.
I got you.
Let that cook for two minutes on each side, flip it over, throw it in the oven, you don’t want to overcook your salmon you don’t want it well done.
Give it a good medium.
Germaine man, is the salmon ready?
Salmon is ready to go. We’re going to dress our salad right here.
A little bit of blue cheese crumbles.
Got to have blue cheese.
Got to have blue cheese. Spread it over, going to have some candied pecans.
Got to have them
That’s such a great color.
This is so wonderful of a salad. We’re going to do some toasted almonds.
Now you guys can turn these out in a moment’s notice.
Oh my goodness, five minutes max. We’re going to throw some red onions on there.
And all the certified SC grown foods.
Everything produce is certified.
Good mators from Lee’s farm, can never go wrong with Lee’s mators.
Throw some good cucumbers on there.
There you go.
Now I’m going to throw our salmon on here. Right there in the middle.
Wow, there you go.
Going to dress that with balsamic vinegarette.
All about style and the profile, Germaine.
Oh yes sir.
There you go.
And there’s our Deck salmon salad.
Germaine thank you man.
Not a problem.
Well it’s awesome having you on here. Folks listen, come on down to Deck 383 on the Waccamaw River, come on down, eat some of this great food they’re prepared out here. It’s all certifiedScgrown.com You check them out there and see what’s fresh on the menu. And, we’ll be right back here again next week on another great recipe on the Sportsman’s table.
To find out more information on food that’s fresher and tastier go online to certifiedscgrown.com Buy certified South Carolina grown products, it’s a matter of taste.
Bob’s guest chef for this recipe is Doug Mullally and he’s cooking up a delicious pork tenderloin, the Cadillac of pork meat cuts!
The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture Whether you live in South Carolina or out of state be sure to buy South Carolina grown meats, vegetables and fruits! Make sure your food is South Carolina certified its a matter of taste!
[Bob] Folks welcome to this weeks edition of the Sportsman’s Table. We are here at Deck 383 on the beautiful Waccamaw river right in Murrells inlet and joining me today is my guest chef, is Tom Mullally. He is well I tell you what he is a chef instructor good friend of our shows and he always produces a great recipe! Right here at deck 383 here my friend!
[Chef Tom] Well Bob, how are you sir?
Well welcome back!
Thank you very much!
Okay what do you got for us this week?
Little fresh local Berkshire pork we’re going to go pork tenderloin today the Cadillac of the cut of meats on the pig.
And as you know us chefs have a deep respect for the pig.
We’re in the south you gotta go a little pig in your diet you know how that runs.
So no bland food allowed, we’re going to lightly season it with some salt and pepper.
Again, this is pork tenderloin, very tasty.
[Bob] Now, you know Tom I have to ask you is this something I know you do straight catering you do catering all around Murrell Beach.
I do, I do.
Is this kind of a staple dish that the folks like?
Yeah it’s extremely popular for sure and again it’s the best cut of the pork..
I got you.
So that, always popular goes well with many different items. You could change your starch up as you know, you could have roasted potatoes, rice, rissoto whatever your cravings happen to be that day. But always fresh and local, that’s how we roll.
There you go, how long will you gonna cook this bit?
We’re gonna sear all sides, it’s probably going to take about two to three minutes to sear all sides and then after that this is a little thicker cut. We are going to finish it off in the oven and then we will be ready to plate it up.
You want to get that nice golden dark brown in there. By searing meat it holds in the juices, it acts as an insulation so that the meat stays nice and tender for us.
[Chef Tom] Okay Bob, it look’s like it’s ready to go. Let’s start plating.
[Bob] MM man, pork tenderloin I tell you. You know, great cut of that, course you, you just know, just how to cut it too.
[Chef Tom] I do, I like going at an angle like this on a slight bias, it makes it a little bit easier to fan it. And me personally I don’t want my pork well done but then again we don’t want to have it mid rare as well. So I kind of like a little pink in my pork, like medium to mid-well. So it’s not dried, and this is some local rice we’re big on rice here in the south and I, I chopped a little fresh basil in there
[Bob] Oh wow!
And now we are going to fan our pork tenderloin.
Again you can see just a little pink in there it’s a nice medium that’s definitely the way I like it so it stays nice and moist not too dry. And as you can see Bob the plate is starting to come alive. Got fresh and roasted red and yellow bell peppers, a little broccoli, porchini mushrooms and naturally the vegetable that is a little of a personal preference. You can change things up along the way, whatever tickles your fancy so to speak.
It’s really coming alive and again the color of the vegetables I feel just really add to it. They.. eat with the eyes first so you want to have a nice beautiful plate presentation. This is a little red wine sauce, going to go really nice. We’re going to drizzle that right behind the pork. And as you can tell the plate starts to come alive, and that’s our finished product!
And that’s why you’re a chef huh?
That’s it, that’s it.
Tom thanks again for a great menu..
Thank you Bob
I, you know I tell you, its always awesome okay when you’re talking about certified SC grown okay? And folks you want some great items on the menu? Come on down to Waccamaw river right here at Deck 383, they got all the great things cooking right here for you. As well as all of the great certified SC grown produce that you can find all across the south and South Carolina. Well remember, log onto certifiedscgrown.com and see what’s fresh on your menu. And we’ll be right back here again next week with another great recipe on the Sportsman’s table.
[Host] To find out more information on food that’s fresher and tastier go online at certifiedscgrown.com Buy certified South Carolina grown products its a matter of taste!
Chef Jermaine down at Deck 383 is got one of his specials, a shrimp wrap. One of their summertime favorites
DECK GRILLED SHRIMP WRAP
Chef Jermaine Alston, Deck 383
12 inch tortilla
1 cup of fresh spinach
10 21-25 sized shrimp (peeled and deveined)
½ avocado (diced)
4 oz. of diced tomatoes
½ cup mayonnaise
2 tablespoons thai chili
1 tablespoon of Hot sauce
1 teaspon lemon juice
Warm tortilla shell on flat top or in oven, about 5 seconds each side. Lay shell on a flat surface. Add spinach, tomatoes, avocado then shrimp. Top with Deck sauce and roll.
[Narrator] The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture. Whether you live in South Carolina, or out of state, be sure to buy South Carolina grown meats, vegetables, and fruits. Make sure your food is South Carolina certified. It’s a matter of taste.
Welcome to this weeks edition of the Sportsman’s Table, folks. We’re back here at Deck 383 on the beautiful Waccamaw River. Come on down. Eat with them. Enjoy this wonderful view. Come and even fish! But, joining me today is Jermaine Alston. He’s all about Deck 383, okay, the main guy down here. And I will tell you, Jermaine, I am really looking forward to this recipe. Tell the folks what you got for us today.
I do a little something special every now and then. This is a good special that we run. You know, people just love it in the summertime.
You can never go wrong with a good wrap.
We’re gonna do our Deck Shrimp Wrap.
Ah, there you go. Okay.
It’s not much to it, you know. We’re gonna, first we’re gonna just take our fresh prawns right here.
Okay. And those come out of Seven Seas over here at Murrells Inlet.
[Jermaine] Seven Seas. We use all of those guys over there.
[Bob] There you go.
[Jermaine] We try to show all of them a little bit of love.
[Bob] There you go.
[Jermaine] Just season that with a little salt and pepper.
[Bob] Now how long are you gonna sear these for?
[Jermaine] Less than a minute.
[Bob] Just when they start turning pink? I got you.
[Jermaine] Pink, just a little opaque.
[Jermaine] And you are good to go. Not gonna take long at all. This shrimp green. You really don’t wanna overcook shrimp. Have that pink color coming in there.
[Bob] There you go, it’s coming quick.
[Jermaine] Oh, yes sir buddy.
[Bob] And those are big ones, too.
[Jermaine] Yeah, these are 21/25 shrimp.
[Bob] Oh wow.
[Jermaine] And that’s 21 to 25 shrimp per pound.
[Bob] Well, and the great thing about here on the menu at Deck 383 it’s, you guys have got, you got just a slew, got a variety of food.
Yeah we do. Oh yeah.
And this is a, a light, whether a lunch or you can eat a light dinner.
We try to give everybody a little something on our menu, you know.
There you go! Okay, all right, what’s next?
All right, we gonna go to start plating.
That’s easy enough.
That’s easy. There they go, the shrimp are ready. Ready to go.
All right, Jermaine, our shrimp, man they look good.
Oh yes sir!
Are we ready to go?
Yes sir, we’re ready to go.
We’re gonna start rolling this wrap. We’re gonna take some fresh South Carolina southern-fried spinach.
[Jermaine] Put that in the middle right there.
[Bob] And you know, this is a quick recipe.
[Jermaine] Oh, it is. It’s simple.
[Bob] You know, you can come down here to the river, at Deck 383, you can get it served up, but you can also, something you can do quick at home.
[Jermaine] Quick at home. Quick at home. Just put your fresh diced tomatoes on there.
[Bob] But you know, most wives like to go out to eat.
[Jermaine] Oh yeah.
[Bob] Plus, look at the setting. Look at the river behind us.
[Jermaine] You can’t beat it.
[Bob] No sir.
[Jermaine] Throw your avocados on there.
[Bob] Avocado, yeah, there you go. Okay.
[Bob] And ‘maters. Good color.
[Jermaine] Good tomatoes. I’ll tell you what Lee’s Farm, man those guys have some real good produce over there.
Real good produce. We’re gonna take our shrimp,
[Jermaine] Put it on there.
[Bob] Hoo man. That’s almost like a po’boy but with wrap.
[Jermaine] Oh yeah, there you go.
[Bob] Hey, there you go.
[Jermaine] But with grilled shrimp and not fried.
[Bob] There you go, that’s true. I prefer these. Yeah.
[Jermaine] Gonna take our house Deck Sauce. Which is just a little spicy mayo.
[Jermaine] Drizzle that on there a little bit.
[Bob] Gotta have that. That puts your zing in your wrap, man.
[Jermaine] Zing in your zang.
[Bob] There you go.
[Jermaine] All right.
[Bob] All right. I’ll get this out of your way.
[Jermaine] Now you’re gonna go wrap this.
[Bob] Now the skill comes in.
[Jermaine] Now the skills. You gotta be real careful with this, so you don’t, what I try to do is go ahead and fold it underneath.
[Jermaine] And get a good tuck. And then you have to take your edges.
[Bob] Oh I got you.
[Jermaine] Fold your edges.
[Bob] And then roll it in.
[Jermaine] And then slowly roll.
[Bob] There you go. That’s almost like an art and a science all together.
Oh yes, you definitely don’t wanna rush this right here.
Okay. There you go.
You got your wrap right there, ready.
[Bob] And I got your toothpicks.
[Bob] All right Jermaine, you got him all tied up there now, what’s next?
[Jermaine] Got him all tied up. We gonna just cut this at a little angle right here.
[Bob] Okay. Oh yeah.
[Jermaine] Look at that just like this right here.
[Bob] Oh wow. Look at those shrimp.
[Jermaine] Look at that. Aww look at that. And put that like this right here.
[Bob] There you go.
[Jermaine] And we always serve this with fresh fruit, pasta salad, cole slaw, you can get french fries, whatever side you want with it.
[Bob] I got ya.
This is our Deck Shrimp Salad.
Deck 383. Well folks, listen, I will tell you what, come on down, Jermaine, thank you man
Thank you Bob. Thank you. Not a problem
We appreciate you being on the show today. And I will tell you folks again, check out certifiedscgrown.com, see what’s fresh on your menu, but also come on down to 383. I tell you what, here on the Waccamaw River, the folks at Deck 383 will put more great food in front of you, just like this. And, next week, we’ll be right back here again on another great recipe on the Sportsman’s Table.
[Narrator] To find out more information on food that’s fresher and tastier, go online at certifiedscgrown.com. Buy certified South Carolina grown products. It’s a matter of taste.
The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture, whether you live in South Carolina, or out of state, be sure to buy South Carolina grown meats, vegetables and fruits. Make sure your food is South Carolina certified. It’s a matter of taste. Folks, welcome to The Sportsman’s Table this week, we’re back here with Jermaine Austin here at Deck 383 in Murrells Inlet. On the beautiful Waccamaw River, I tell you what, this is a recipe that you promised all year to do and it’s on the menu here. Waited until the last run. Okay, Jermaine, this one I know folks are gonna be interested in. It’s called a Slow Roll and it’s a fried bologna sandwich. Oh man. You can never go wrong with fried bologna. Only in South Carolina, there you go. South Carolina certified, we’re good to go. All right let’s do the first step, my friend. All right, we’re gonna put a little char on the bologna here. Okay, I gotcha. Lay that down, oh yeah we cookin’ already. [Bob] Ah yeah, okay. [Jermaine] Let that cook. [Bob] Let it render down a little bit, mm-hmm. [Jermaine] All right Bob, this is all finished attentively this is what you want right here, see the nice char– [Bob] Oh yeah. [Jermaine] On the piece of the bologna here and that’s how you know you’re good to go. [Bob] Listen, as a kid and adult I still love bologna sandwiches. Oh, I love it, I love it. Okay, so, what’s next? All right we gonna put our caramelized onions on here. Oh okay. Caramelized onions. [Bob] Okay, there you go. [Jermaine] Nice caramelized onion. We’re gonna throw some chili on here, made fresh in the house. [Bob] Oh my goodness. Oh yeah, mm-hmm. Throw the chili on there. [Bob] Who would’ve ever thought, huh? Who would have ever? Ah, roll bologna. [Jermaine] Rolling bologna. [Bob] No wonder they come down here to get this thing at the marina. [Jermaine] You can’t go wrong. [Bob] I’m telling you, Deck 383 has got it going on. Put cheddar cheese on top of it right there. Oh my goodness, there you go. Then you let the cheese melt. Okay. We can go ahead and just plate this, right on our bun over here, That comes with lettuce and tomatoes, also all South Carolina certified. Okay, and then you’ve got a little bit of what, it looks like mac and cheese. Mac and cheese, you got to have some mac and cheese with bologna– That’s what I’m talking about man. Yes sir. We’re gonna go ahead and plate this. There you go. Right there. Oh my goodness. [Jermaine] And that will be your slow roll at deck 383. There you go. Folks, that’s another great recipe here. Log on to CertifiedSCgrown.com and see what’s fresh on the menu. Log on and come on down to Murrells Inlet and Wacca Wache Marina down here at Deck 383 and Jermaine and all of his staff. I’ll tell you what, they have a great menu for you. Come on down and enjoy this beautiful sight behind us, this deck, the water, you name it. Right here on The Sportsman’s Table, another great recipe, we’ll see you next week. To find out more information on food that’s fresher and tastier, go online at CertifiedSCgrown.com Buy certified South Carolina grown products, it’s a matter of taste.
[Narrator] The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture. Whether you live in South Carolina or out of state, be sure to buy South Carolina grown meats, vegetable and fruits. Make sure your food is South Carolina certified. It’s a matter of taste. Folks, welcome to this week’s Sportsman’s Table. We’re back here at Deck 383, beautiful Murrell’s Inlet at Wacca Wacha Marina here. Look at this setting behind us, okay. And joining me today is our guest chef, Henry Ford, and he is with Seven Seas Seafood. You want to know certified seafood right here in South Carolina, right here in Murrell’s Inlet. And he’s got a great fish recipe for us today. Henry. How are you? Brother, it’s great to see you. Yes sir, thanks for having me. I need to get you and your boss there behind reels, huh? Absolutely We need to catch some fish. We try, yes sir. Well, man, well tell me what we got going on. Today, we got some fresh, local Wreck fish. Okay. Yes sir. Now, how far out are you guys going to catch these? You can go anywhere from 50 to 60 miles offshore. No kidding. So you’re going to the gulf stream? Yes sir, yeah. Oh, wow! Now is this pretty much a bottom fish? It’s a bottom fish, yes sir. There you go, okay. Low them down, wind them up. I get it That’s it, that’s it. All right, man, let me shut up and let’s get cooking. All right, so I’ve got some of our house blackening seasoning. Okay. We’re just going to coat this on both sides. Oh, wow, that stuff smells great. And we make this in house at Seven Seas. Mmmm, okay. You know you guys, over here on the coast just have such, I don’t know. All the things that you make of certified South Carolina products for all the folks. It’s such a pleasure, okay. And folks don’t really understand it until they come here as tourists or whatever. That’s it, yes sir. All right. All right, so we’ve got a little olive oil here, heated up in the pan. And we’re going to get it good and hot. And we’re just going to blacken it for about, maybe three to four minutes on each side. Okay Yes sir. All right, Henry, now the fish is, man, looking good. Oh yeah, it’s delicious. Okay. That’s our finished product there. Okay. And we’re just going to sit that on the plate. Ah, now what’s next? I know you always got stuff next. Yes sir, we’re going to make a cheese sauce with everything, the oil and everything. So what we’ve got here is some half and half. Ah, heavy cream, huh? Yes sir. We’re going to go with some shredded cheddar cheese. Oh, wow. Yes sir. There ain’t a soul that doesn’t like cheese. No, not at all. There you go. All right, and then we’re going to give that a stir around, and it clicking up real good. Mmm Yes sir, we got some of our in house fish stock we make there. Oh really, wow. We’ll add a little of that. Seven Seas, we make that in stock. Okay, here let me see that. It’s good stuff. Seafood Market, Murrell’s Inlet, Seven Seas, really good. You want a shot of it? No, no, that’s okay. I’ll taste it in the cheese. Tomatoes, a little color for the tomatoes. Lemon juice. Oh, okay. Squirt of lemon juice. Yeah, man, add a little sour to it. Yep, and we’re going just give it another stir. Let it thicken up. Wreck fish caught at 1,400 feet out in the gulf stream. Yes sir. Wow, that’s fantastic. And brought all the way back? All the way back. That’s a haul. The Seven sea’s at Murrell’s… Now we’ve got what looks like mashed potatoes. Yep. Asparagus. Yep. Got some fresh asparagus. We’re going to add our cheese sauce on top. Oh, wow. This right here we’re going to drizzle that on top like so. You know, there is not a fool alive that wouldn’t like cheese sauce on fresh fish. Yep, and mashed potatoes and asparagus. That compliments it very well. Oh my goodness, yeah. All right, from there, we’re going to just add a little bit of color. We’ve got some more fresh vegetables, some more tomatoes. Oh yes, certified. We’ve got carrots we’re just going to place on there. A little bit of fresh squash there. We’ve got some parsley to, kind of, give it a little bit of color. Oh, yeah, there you go. Listen. Lemons. Man. And I like to get a little fancy sometimes, so we’re going to go back with the cheese and we’re just going to. Ah, there you go. I call that the trail of tears. That’s it. Because, by the time you get done eating, you going to be crying. That’s it. Because it’s so good. Yes sir. Henry, thank you so much, for being our guest chef. Yes sir, thank you for having me. At Seven Seas, you guys just keep up being certified South Carolina, okay? Yes sir. Folks, listen, right from Deck 383 in beautiful Murrell’s Inlet on Wacca Wacha Marina. I’ll tell you what, we’re going to come right back again next week. Certifiedscgrown.com. Log on, check and see what’s fresh on the menu. But we’ll see next week right here on the Sportsman’s Table. [Narrator] To find out more information on food that’s fresher and tastier, go online at certifiedscgrown.com Buy certified South Carolina grown products. It’s a matter of taste.