Tag Archives: Jermaine Alston

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

Catfish Tacos | The Sportsman’s Table

Jermaine Alston of Deck 383 is showing off a Purr-fect dish, Catfish Tacos!

Blackened Fish Tacos Recipe

Chef Jermaine Alston, Deck 383

Ingredients:

  • 6 oz. catfish (3 pieces)
  • 3 Flour tortillas
  • 2 oz. blackening seasoning
  • 6 oz. Asian slaw ( 2 oz. per taco)
  • 3 oz. Pico de Gallo ( 1 oz. per taco)
  • 3 oz. purple cabbage ( 1 oz. per taco)
  • Cilantro Lime Aioli
  • ¼ cup oil

Asian Slaw Ingredients:                                            

  • Cabbage
  • Red onion
  • Green Onion:
  • Shredded carrots
  • Roasted red peppers
  • Sesame oil
  • Red Wine vinegar
  • Sugar
  • Black sesame seeds
  • Salt and Pepper

Pico Ingredients:

  • Diced tomatoes
  • Red onion
  • Minced garlic
  • Cilantro
  • Green onions
  • Diced jalapeños
  • Lime juice
  • Salt and Pepper

Cilantro Lime Aioli Ingredients:

  • Mayonnaise
  • Lime juice
  • Cilantro
  • Salt and pepper

Directions:  Coat catfish with blackening seasoning.  Heat oil in frying pan.  When oil is hot enough, add blackened catfish to the pan.  Flip catfish and put in oven, on 350 degrees, for about 3-5 minutes.  While catfish is cooking, warm tortillas in the oven for about 2 minutes.  Bring catfish and tortillas out of the oven and plate fish onto tortillas.  Top with slaw, pico, purple cabbage and, finally, the cilantro lime aioli.

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.

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.