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.
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.