Tag Archives: Deck 383

Salmon Salad | The Sportsman’s Table

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

Ingredients

  • 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

Procedure:

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

Shrimp Wrap | The Sportsman’s Table

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

Ingredients:

  • 12 inch tortilla
  • 1 cup of fresh spinach
  • 10 21-25 sized shrimp (peeled and deveined)
  • ½ avocado (diced)
  • 4 oz. of diced tomatoes

Deck Sauce

  • ½ cup mayonnaise
  • 2 tablespoons thai chili
  • 1 tablespoon of Hot sauce
  • 1 teaspon lemon juice

Procedure:

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.

Deck 383 Fried Bologna Sandwich | The Sportsman’s Table

Deck 383 Crab Cakes | The Sportsman’s Table

Chef Jermaine Alston serves up delicious crab cakes Deck 383 style.

Crab Cakes & Slaw with Chipotle Tarter Recipe

Chef Jermaine Alston

Ingredients:

Crab Cakes (makes 10 orders of 3 ounce crab cakes):

  • 1 pound of claw meat
  • 1 pound of backfin meat
  • 1 teaspoon of lemon juice
  • 2 tablespoons of mayonnaise
  • 1 tablespoon of Old Bay seasoning
  • 1 egg
  • 3 ounces of oil or butter
  • 2 cups of flour or seafood breading

Slaw:

  • 1 cup of mayonnaise
  • 1 head of cabbage, shredded
  • ¼ head of purple cabbage, shredded
  • 1 ounce of sugar
  • 2 tablespoons of white vinegar
  • Salt and pepper to taste

Chipotle tarter:

  • 1 ½ cups of mayonnaise
  • ¼ cup of sweet relish
  • ¼ cup of dill relish
  • ½ teaspoon of lemon juice
  • ¼ cup of chipotle peppers, drained and chopped fine)
  • Salt and pepper to taste

Directions:

Crab Cakes: Pick crab meat to get excess shells out.  Put all ingredients in a mixing bowl.  Mix well and portion, in seafood breader or flour,  into 3 oz. cakes.  In a saute pan, heat 3 ounces of oil or butter.  Add crabe cakes and cook until golden brown on one side.  Flip over and put in oven, at 400 degrees, for 8-10 minutes.

Slaw: Mix all ingredients in a mixing bowl.  Add salt and pepper, at the end, to taste.

Chipotle tarter: mix all ingredients in a mixing bowl.  Add salt and pepper, at the end, to taste.

Casino Clams | The Sportsman’s Table

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.

CLAMS CASINO

Chef Jermaine Alston

Ingredients:

  • 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

Directions:

  1. Wash clams.  Place in oven at 350 degrees until clams open.  Remove meat from shells and set aside. Keep clam shells and clam juice.
  2. 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.
  3. 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.

Deck 383 Fried Green Tomatoes | The Sportsman’s Table

Bob’s back in Murrells Inlet, South Carolina at Wacca Wache Marina and Deck 383 Restaurant. Executive Chef Jermaine Alston will show the secret to making Deck 383 Fried Green Tomatoes.

Deck 383
Certified SC Grown

Fried Green Tomatoes Recipe

Chef Jermaine Alston

Ingredients:

  • 1 green tomato, sliced ¼ inch thick
  • 3 tablespoons of shredded parmesan cheese
  • 4 strips of bacon, chopped
  • 1 cup of buttermilk
  • 1 cups of cornmeal
  • 1 cup of seafood breader
  • 1 cups of frying oil

Directions:

Take sliced green tomato and soak in buttermilk for 10 minutes, refrigerated.  Mix 1 cup of cornmeal and seafood breader in a mixing bowl.  Set aside.  In a deep frying pan or skillet, add 1 cups of frying oil and heat until 250 degrees.  Take green tomatoes from fridge and coat with the cornmeal and seafood breader mixture.  Drop in pan and cook until golden brown.  Place on a baking sheet.  Top green tomatoes with bacon and parmesan.  Place in the oven for 5 minutes at 400 degrees.  Serve over sautéed spinach.