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.
Chef Adam Silverman of Down Town Southern Funk Restaurant shares his Stuffed Pork Chop recipe with Bob. They’re at the City Center Farmers Market in Downtown Florence SC.
Bog-Stuffed Porkchop with Blueberry Blaze Sauce and Three Kale Mix
2 x 2” thick Pork Chop (sourced from Maypop Farm in Darlington, SC)
1⁄2 cup Rice, dry (sourced from Carolina Plantation in Darlington, SC)
1 cup Water
1 each Pork Chorizo Sausage (sourced from Maypop Farm in Darlington, SC)
1⁄2 cup Blueberries (sourced from Silver Lake Forge and Farm in Timmonsville, SC)
1 tsp. Garlic, minced (sourced from Sophronia Farm in Lynchburg, SC)
1 tsp. Ginger Root, minced (sourced from Crafty Maibritt, LLC in Lake City, SC)
1 Tbsp Onion, minced (sourced from Ellerbe Vegetable Farm in Timmonsvills, SC)
1 Tbsp. Rice Wine Vinegar
1 each Ghost Pepper (sourced from Ellerbe Vegetable Farm in Timmonsville, SC)
3 cups Kale, fresh (sourced from Ellerbe Vegetable Farm in Timmonsville, SC)
2 Tbsp Cooking Oil
Salt and Pepper to taste
1) Make the Blueberry Blaze Sauce – combine the Blueberries, Garlic, Ginger, Onion and Ghost Pepper in a saucepot. Bring to a boil and reduce to a simmer. Cook for 15 minutes. Remove from the heat and add the Rice Wine Vinegar. Blend to smooth and adjust seasoning with salt and pepper (careful… the sauce is spicy!). Hold chilled for use. This step can be done up to 48 hours in advance.
2) Make the bog – roughly chop the Chorizo Sausage and place into a pot with the dry rice, water and a pinch of salt. Bring to a boil then cover and turn down to a very low simmer. Cook approximately 30 minutes until all the water has been absorbed. Set aside to cool slightly. This step can be done up to 24 hours in advance by placing the bog mix in an airtight container or ziplock bag and holding chilled.
3) Heat oven to 400 degrees. Cut a slit in the sides of the Pork Chops and stuff with the Bog mixture. Bring a pan to medium-high heat. Season the Pork Chop on all sides with salt and pepper. Add 1 Tbsp. Of cooking oil to the pan and add the Pork Chops. Sear until you get a nice golden crust developing, around 2-3 minutes) and then flip to the other side. Cook another 2-3 minutes and then place the pork chop on the side opposite where you cut the slit, so it is standing upright. Place in the oven and cook until done, about 8-10 minutes.
4) While the Pork Chops are in the oven place a pan on medium heat. Add 1 Tbsp. Cooking Oil. Roughly chop the kale. When the pan is hot, add the kale, season with salt and pepper and cook until the kale has softened but still retains some texture.
5) Place the kale down in the center of the plate, the pork chop on top of that and drizzle with the blueberry sauce. Enjoy!
8 ounces Wreckfish (sourced from Murrells Inlet Seafood via Maypop Farm in Darlington, SC)
2 cups Paris Island Romaine, shredded (sourced from Ellerbe Vegetable Farm in Timmonsville, SC)
1 each Tomato (sourced from Ellerbe Vegetable Farm in Timmonsville, SC)
1 each Onion (sourced from Ellerbe Vegetable Farm in Timmonsville, SC)
2 each Peaches (sourced from Santee via Ellerbe Vegetable Farm in Timmonsville, SC)
1 each Kaffir Lime Leaf (sourced from McKenzie Farm in Scranton, SC)
2 cups Pixel IPA (sourced from Seminar Brewery in Florence, SC) or use your favorite beer
4 each 6” tortillas
Salt and Pepper to taste
Make the Peach Salsa – finely dice the peaches, 1⁄2 of the tomato, 1⁄2 of the onion and the jalapeno pepper. Combine in a bowl with the lime leaf, salt and pepper. Cover and refrigerate overnight.
Dice the remaining half tomato and half onion.
Cut the Wreckfish into thin strips, approximately 1 ounce each.
Place the beer and fish into a pot and bring to a boil. Once the mix is boiling, remove from the heat and let sit for 1 minute. Lay out the tortillas. Top each one with 2 strips of the fish, 1⁄2 cup lettuce, a few diced tomatoes and onions and some peach salsa. Enjoy!
Optional sauce topping – combine 1⁄4 cup Mayonnaise with 1 Tbsp Sriracha sauce and spoon some on top of the tacos
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.
Voiceover: 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 is a matter of taste.
Bob: Joining me today and downtown Florence at the City Center Market. Kitchen is Chef Johnathan Polson with Victors Restaurant,a mainstay, a landmark here in downtown Florence. Johnathan, I got to tell you. It is a pleasure to have you here as a guest chef on the show today. But I am really excited about the recipe. Tell us about that.
Johnathan Polson: Yeah, it is good to be here, Bob. Thank you for having us and thank you for showcasing Florence. We are going to go very, very, very simple peach cobbler for you, guys. Something anybody could do at home. Very simple ingredients, very easy procedure. What I am going to do is I have got about three cups chopped peaches. I am going to add those to the pan with about a tablespoon of butter.
Bob: Now, you know, I have to tell you, Johnathan, I have never believe I have ever seen a cobbler started in the frying pan.
Johnathan: Yeah, what we are going to do is we are going to try to get a little caramelization on these peaches real quick.
Bob: Okay. I got you.
Johnathan. We are actually going to then deglaze them with a little bit of bourbon once we get down.
Bob: I tell you. Whiskey is always good.
Johnathan: You cannot really go wrong with it. You cannot really go wrong.
Bob: There you go. Now, you, guys, you have this at Victors. You are a landmark. Okay, what? Twenty plus years in downtown Florence?
Johnathan: That is correct. We have been in Florence for about twenty years. We are currently located downtown Florence. We are in the lobby of Hotel Florence and we have been there about seven years now. It is nice to be downtown. It is nice to see the growth going on down here as well.
Bob: Yeah, man.
Johnathan: So once that butter kind of incorporates a little bit, we are going to add a few more ingredients. We are going to add some brown sugar. We are going to add a tablespoon of vanilla. we are going to add a pinch of salt.
Bob: I just got to have a little bitterness, too.
Johnathan: A little bit.
Bob: Now, folks, if you want a copy of Johnathan’s recipe and more about Victors, just log on to bobredfern.com and we will have it posted right there under the Sportsman’s Table. Oh man, I take it that there is folks love fresh peach cobbler.
Johnathan: Yeah, and it is a great mainstay here in South Carolina, you know. Technically we are not the peach state, but I think a lot of people in South Carolina including the Department of Agriculture would argue that. Maybe we are the peach state.
Bob: I think so. Okay, I think peach for peach. I think we produce more peaches than Georgia.
Johnathan: We do. We do.
Bob: Look at that. Oh, man. The Flames.
Johnathan: Yes, we are going to put a little bit of flame on there and be careful. You can se, almost burned myself even as experienced as I am. And what we are going to do is we are just going to let that simmer just a little bit just to cook some of the alcohol out of it. That way, you know, we know it is safe for your kids, safe for your granny. Everybody can have a little bit of it. It is going to be all right.
Bob: And I tell you what, on Johnathan’s behalf, okay, bourbon is for cooking, not for drinking. Okay? So just remember that.
Johnathan: We are just going to let that reduce down just a little bit. Once it reduces by about half and kind of makes a little syrup on it, we are going to cut it off and we are just going to let it cool for a minute while we mix up our cobbler batter. All right, Bob very simple cobbler recipe. This is basic one to one to one ratio. One cup flour, one cup sugar, and one cup of milk. We are going to add a little bit of melted butter in there because we are in south and everything needs butter.
Bob: Yeah, listen. It always gets better with butter.
Johnathan: Now, we are just going to whisk this up real lightly just to get some of the main lumps out of it. If it is a little lumpy still, it is not a big deal. And Bob, as I pour this over here, if you do not mind just grabbing each one and throw them in the oven for me.
Bob: Oh, I will do it.
Johnathan: We are going to cover them just to the rim of these little pans that I have here.
Bob: All right, I can do that in a heartbeat. That is something I could do. Now, I cannot cook, but I sure can eat and I can help. All right. That is awesome. Look at that. Now, how long are they going to stay in there?
Johnathan: They are going to go in for about twenty minutes or at least until the center is nice and firm. You just do not want it to be liquidy anymore.
Bob: All right, John. I will do my part here both.
Johnathan: Yes, sir. Go ahead and bring them over to the table for us. Everybody knows you cannot have cobbler, we will a little bit of ice cream over that. So we are going to finish these off just like that.
Bob: Yep. Got a little bit of that heat at the backdrop.
Johnathan: And right there, we have Bourbon Peach Cobbler a la Mode.
Bob: Delicious. Johnathan, thank you so much.
Johnathan: Yes, sir. It is a pleasure being here.
Bob: I really appreciate it so much and folks, listen. If you are in downtown Florence and the beautiful state of South Carolina, you want to test more of these great recipes. Come on down to downtown Florence here at the City Center Market. Victors will be right there and I tell you what, if you also want to check on what is fresh on the menu, log onto certifiedscgrown.com and see it for yourself. And we will be right back here again next week with another great recipe on the Sportsman’s Table.
Voiceover: To find out more information on food that is fresher and tastier go online at certifiedscgrown.com. Buy certified South Carolina grown products. It is a matter of taste.
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.
Garnish with shaved parmesan cheese and serve.
Full Video Transcript
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.
Bob: Joining me this morning is my guest chef, Alessandro Salaris, from Il Buongustaio. Did I say that right?
Bob: Awesome. I’m not even Italian. But we are at the City Center Market here in beautiful downtown Florence, South Carolina with a recipe. I know all you outdoors man out there are going to love. Pasta, a duck?
Chef: Yes. It is a very old Italian dish and I thought about coming in in town and said why don’t you put the thing together, you know, we have a lot of ducks around here and we actually make our own pasta in the house. Fresh everyday. And I say, “Okay, let us do it duck.”
Bob: I can not wait. This is going to be first.
Chef: So what it is going to be, it is very simple. So we are going to have herb.
Bob: Like most Italian dishes.
Chef: Onion, carrots celery and garlic. Then we are going to use fresh herbs like rosemary and bay leaf. So how this is going to work is we are going to take our duck and put it on a pan.
Bob: [inaudible] So we are cooking the whole duck?
Chef: Yes. Then what we do is very simple. We throw all the vegetables all inside.
Bob: You’re right. It can not get any simpler than that. I could even do that.
Chef: everybody can do that. it is a very easy recipe as just time on it, but it is very easy. Everybody can do that. Then, garlic. Then, we put in salt and pepper there. You can always adjust on salt and pepper.
Bob: Folks, if you want a copy of Alessandro’s recipe just log on to bobredfern.com. [inaudible] that is a wonderful Italian restaurant. Look at this. Oh, wow.
Chef: Drop the olive oil extra virgin from Italy. That is ready to go in the oven. Could you please?
Bob: I’ll be glad to.
Chef: I will open the door for you.
Bob: So it is going in the oven for what temperature and how long?
Chef: It is going for 400 degrees for half an hour. After half an hour, you just put your white wine and the vegetable broth, and then you close it. You cover the duck for another hour and a half and wait there.
Chef: Now, this is the finished product. This is the sauce. After we cook in the oven we, separate all the meat and we put the vegetables together like you see with food processor. We create the sauce, we adjust the salt and pepper, and then we cook the pasta, and then you put her in and saute with the sauce.
Bob: Oh, wow. This is really a unique recipe.
Chef: Thank you. It is very delicious. After you saute-
Bob: Do you mix dark and white meat from the duck?
Chef: I use all the duck, everything. You see, you just plate it.
Bob: Smells delicious. I know, folks, you can not smell it on TV, but I can. Contrary, a lot of folks do not really know just how good duck is. I mean it really is. Especially fresh pasta.
Chef: Italian fresh pasta.
Bob: No less.
Bob: Right here in downtown Florence, South Carolina.
Chef: Then, we decorate it with some tomato. Piece of garnish, couple bay leaves Then we got or plate and some parsley. They would never miss on an Italian dish. Some extra virgin olive oil. Finish. Here we got our plate.
Bob: That is a dish. Thank you so much. We wish you the best of luck. I tell you what, folks, come on down to downtown Florence when you are visiting state of South Carolina. You want more great recipes like you saw today? Stop on by, I tell you what. Or log on to certifiedscgrown.com and see what is fresh on the menu. We will be right back here again next week with another great recipe on the Sportsman’s Table.
Narrator: To find out more information on food that is fresher and tastier, go online at certifiedscgrown.com by certified South Carolina grown products. It is a matter of taste.
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.