Chef Kelley Vogelheim from Town Hall Restaurant in downtown Florence, SC shares a delicious way to cook quail.
PAN SEARED MANCHESTER FARMS QUAIL ON A COW PEA CASSOULET
½ C & 2 T Olive Oil, divided
1 T Fresh Garlic, minced
1 large carrot, medium dice
1 small yellow onion, medium dice
2 stalks celery, medium dice
2 cups cow peas, cooked
½ C cow peas, pureed
1 T hot sauce
1 T Lemon Juice
2 T Butter
S&P to taste
Fresh herbs for garnish
Start by drizzling quail with ½ cup olive oil, salt & pepper and let sit for 1-3 hours.
Heat a cast iron skillet until very hot, and gently place quail in. cook 2-3 minutes on either side. Quail should be golden brown. Finish by brushing with butter, if desired.
In the mean time, get another pan going on medium heat. Once pan is hot, add garlic, carrots, celery & onion and gently cook until tender.
Add the two cups cooked cow peas, cook for another two minutes, and then add your cow pea puree. Mix all ingredients thoroughly until combined and creamy. Finish by seasoning with salt, pepper, hot sauce, and lemon juice. When all seasonings are tasted and incorporated, add the butter and stir frequently to add another element of creaminess to the dish.
To serve, place a generous of portion of the cassoulet on the bottom of the dish and top with quail. Sprinkle with fresh herbs to garnish.
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!
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!
Bob’s at Deck 383 on the Intra-coastal waterway down in beautiful Murrell’s Inlet, South Carolina with Chef Jermaine Alston. Jermaine has an easy appetizer with local clams.
Chef Jermaine Alston
12 clams, medium size
¼ cup minced onions
¼ cup chopped green peppers
4 slices cooked bacon, chopped
2 tablespoons grated parmesan cheese
1 tablespoon minced garlic
1 tablespoon butter
Wash clams. Place in oven at 350 degrees until clams open. Remove meat from shells and set aside. Keep clam shells and clam juice.
Add butter to a skillet over medium heat. Add onions, peppers and garlic. Saute until tender. Add clam juice and reduce half of the liquid. Set aside.
Add calm meat back to shells. Add vegetable mix with clam juice on top of met. Top with bacon and parmesan cheese. Place back in oven, at 400 degrees, for 10 minutes. Serve with drawn butter or cocktail sauce.
[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 Redfern] Welcome to this edition of The Sportsman’s Table. Here we are at Deck 383 on the intercoastal waterway down in beautiful Murrell’s Inlet, South Carolina. My chef and my guest host today is Chef Jermaine Alston. He is the executive chef here at Deck 383. Tell you what, you got to come down to Wacca Wacha Marina, check them out, we got another great recipe. Jermaine, man. Bob. Thanks for having us in. Good to see you again. Now this is something kind of a specialty. Yes, it’s not on the menu, but we run a lot of daily specials, so I come up with all the kind of things, new, different, for the people. Okay, well, tell me about this one, because, I’ll tell ya, this one is kind of special, pay attention folks. This is a special one, here, this is my clam casino, Deck 393 style. Oh, wow. We start out with some local clams, some sauteed onions and peppers, South Carolina certified grown. You got some bacon and some Parmesan cheese. Okay so how does this recipe go? It’s real simple, you just bake clams in the oven, probably eight to 10 minutes on 350 until they open up. You want to keep the meat and the juice from the clams. Okay. So I take the juice and I put it with the vegetables when I caramelize the onions and the peppers. Okay. Just reduce that down a little bit, which is on the recipe. Just take our onions. Okay. And peppers and we just top it off. [Bob] Oh I gotcha. [Jermaine] Yep, just top that [Bob] Each little clam. [Jermaine] Yep, just top it all, see you got the juice. I like using the clam juice, some people like using chicken stock or whatever. [Bob] Right. [Jermaine] I use the clam juice because it’s the natural element of the clam. [Bob] That makes sense, okay. [Jermaine] I just hit it with that, Hit it with a little juice here. Then we’re going to top it with your bacon. [Bob] Gotta add bacon now. [Jermaine] Can never go wrong with lots of bacon. [Bob] Okay! [Jermaine] Bacon. [Bob] Wow, and you know you guys run a lot of great specials down here at Deck 383. Oh yes, and everything we use is local and South Carolina certified meat– Very good. [Jermaine] And vegetables. [Bob] Now, the plan for this, it’s all ready to go, it’s gonna go in the oven? Go in the oven, pretty much in like, three to five minutes. Just want to let the cheese and the bacon melt into the clam. And you’re ready to go. You’re ready to go. Okay, all right. Simple simple. [Jermaine] All right Bob, this is our finishing touch right here on Clam Casino at Deck 383. [Bob] Wow, those things smell great, now you’ve got just butter? Yeah, just regular drawn butter, but you can also use cocktail sauce, tartar sauce, garlic butter, whatever you want to dip your clams in. Oh man, that’s another great special here at Deck 383, Jermaine it’s always a pleasure– Bob, thank you. To be with you. I appreciate it. I tell you, when you’re styling and profiling, everybody gets a big grin on their face. I hear you, I hear you. Again that’s another great recipe here at Deck 383 down in Murrell’s Inlet intercoastal waterway, that’s what you got to remember. Wakka Wacha Marina, come on down, eat fresh, buy local. Certifiedscgrown.com. Check out their website and see what’s fresh on the menu for you, we’ll 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’s fresher and tastier, go online, at certifiedscgrown.com Buy certified South Carolina grown products. It’s a matter of taste.