Joining Bob at the City Center Market in Florence, South Carolina are co-owners of Salsa y Limon Restaurant, Charlie Cuevas and Israel Morales. They’re serving up an authentic Mexican dish, Shrimp Ceviche.
Begin by cleaning and boiling your shrimp in lightly salted water for 2-3 minutes. Once the shrimp have fully cooked, put them in an ice water bath to cool them. Once they are cool to the touch, chop them into large pieces and set aside.
Combine the onion, tomatoes, jalapeno, and cilantro by mixing together in a bowl. Once combined, stir in the chopped shrimp and then add the lime juice. Salt to taste. Serve with sliced avocado on top of tostados or eat with tortilla chips.
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.
Combine All Ingredients in Large Mixing Bowl. Add oil and vinegar. Mix well. Serve.
[music] [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] Well folks, welcome to the Sportsman’s Table this week. I’ve got a special guest chef it’s Sean Baxter from the Hot Tomato Restaurant down in Myrtle Beach South Carolina and he’s got a great shrimp recipe and a salad. Sean, man, it’s great to have you as a guest [Sean] Yes, my pleasure. [Bob] Well, tell us what you’re going to be cooking here, for us. [Sean] We going to be doing some local shrimp. (Okay.) We’re going to sear them off with a little herb, salt, pepper (Okay.) Make sure your oil is nice and hot. Right. A little butter in there. Will also give you a little more color. [Bob] Now how long do we sear these for? [Sean] Ah, till they’re firm. (Till they’re firm, okay. Alright) Then we’re gonna go ahead and we’re gonna make a Panzanella salad, which is a roasted bread salad. Okay And grilled vegetables, (Awesome.) and shrimp. (All right.) So, we have our Romaine cut here. [Bob] Right, yeah, what can I do to help here? [Sean] You can ah, we’re just gonna throw this all in with that. (Oh wow!) Fresh vegetables roasted pepper, (Yeah.) Zucchini squash, some heirloom grape tomatoes, [Bob] Goodness! All certified South Carolina this is awesome! [Sean] You can get all of this at Lee’s Farms. [Bob] Okay, now is this something you serve up at the Hot Tomato in Myrtle Beach? [Sean] Ah, we run it at the special Ok. If you request then we can definitely make it. (I got you.) Put a little basil, fresh mozzarella, [Bob] Mm-hmm. Oh! [Sean] Olive oil, (got have a little oil!) there we go. Splash of red wine vinegar. [Bob] Well, you know salads go great for outside eating. (Yeah.) All this great outside eating we got here Deck 383, man, I can’t wait! [Sean] A little salt and pepper and oregano doesn’t hurt either. [Bob] Oh yeah! There you go! Anyway, so. Oh yeah, got the magic flip. All the chef’s got a flip, all right? [Sean] Shrimp are almost ready. [Bob] Hey folks, you want a copy of Shawn’s recipe, just log on to Bob Redfern .com and it’ll be right there okay. [Sean] You want to get in. And Okay Bob we are ready, put the shrimp on the plate. Oh wow! You see those how nice they are. Their color. Oh yeah! Hmm, gosh! [Bob] It don’t get no better than… Certified SC grown shrimp right from the sea here. Hmm, yes sir! That is, that is absolutely fantastic! Sean, man, and there you have it huh? The shrimp salad. Wow, you did a great job today. [Sean] Thank you. [Bob] Folks are gonna, they’re gonna love to have that during the hot weather or winter weather or whatever. Thanks for being our guest on the show today. And folks right here, from Deck 383 restaurant in beautiful Murrells Inlet, we’ve got another edition to the Sportsman’s table coming your way, but remember buy and eat local Certified SC grown .com Log on to see what’s fresh on your menu. We’ll see you right back here again next week on another edition of 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.
This week we’re at the International Culinary Institute in Myrtle Beach. Joining Bob is a former graduate, and owner of The Warehouse restaurant (closed) in Conway SC, Executive Chef Eston McDowell. Eston serves up one of his restaurant’s staples, Taste of Summer Salad. It has cucumber, tomato, and Clemson Blue Cheese along with a spicy red wine pickle brine slaw. Topped with seared fresh tuna caught right off the SC coast.
[Announcer] 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. Well, folks, this week we’re at the International Culinary Institute here in Myrtle Beach. And joining me is a former graduate, and he’s now the proud owner of The Warehouse restaurant in Conway, listen I’ll tell ya what, executive chef Eston McDowell. Eston, thanks, man. Appreciate you havin’ me on. Well, listen, it’s always great to have former students, and now see folks do good. You got some tuna for us this week. I do. Whatta you got? We’re gonna do a taste of summer salad, and it’s kinda becoming one of our staples over at The Warehouse. And what it is, because it’s summertime, we like to do fresh produce– Yeah, yeah. And it’s been a lot of fun so far, a lotta people are comin’ and eatin’ it up. What we’re gonna do is, we’re gonna do a cucumber, tomato, and Clemson Blue Cheese. And what we do is, we do a spicy pickle brine slaw, that’s a red wine pickle brine. Awesome. So we’re gonna do that slaw over top of it, and then sear the tuna and put it over top of it. All right, man, well let’s get started, I can’t wait. So what we’re gonna do here … Lay ‘er down, yeah, there ya go. And folks, if you want a copy of Eston’s recipe, just log on to BobRedfern.com, click on The Sportsman’s Table, it’ll be right there. I like to hit it with a little bit of blackening, just to give it that little extra oomph. Yeah, okay. We’ve got some fresh local tomatoes from here. Always certified S-C. And what we’re gonna do is just hit that nicely with some cheese. Mmm, and that’s blue cheese, right? Yes, this is a Clemson Blue Cheese. Clemson Blue Cheese, hmmm. Then what we’re gonna do now is take a little bit of this slaw, and just layer it over the top. Oh, man, that’s awesome, great colors, too. Y’know, I know it’s about presentation. It is about presentation, but I think it’s more about that taste. I like that crisp crunch into it, it’s so good. I mean, when the waiter brings it out, aahh, it’s that ah-ha moment, okay! Then what we’re gonna do real quick is just sear this. Now, minute, two each side? I like to, actually, we like to serve it mid-rare at The Warehouse, so what we do, we do about 35 to 45 seconds on each side, give it a real good, let that blackening sauce get just really good and seared on it. Okay. And folks, also, the blackening sauce that he’s referring to is, of course, the rub, as we all know, on the fish, and he’ll have that on the recipe as well. Ooh yeah, look at that, ooh! And it doesn’t take long. No, it’s a very very quick, very quick cook time. We do encourage you, if you do follow the recipe, and cook the pickle brine at your house, we do encourage you to let it pickle overnight, and serve it the next day, just to get all that flavor in there. That’s awesome. This is a quick dish, man, no wonder folks like it at the restaurant. That’s right, it does, it comes out very very quick. What we’re gonna do, is we’re just gonna cut this real quick. Okay. Oh, okay. What we’re gonna do is just cut this into strips real quick. Aah, I got ya, awesome, look at that beautiful tuna. Ooh-ooh, now who’da thunk it? Look at that, ahh, man, mm-mm-mmm. All right, Eston, man, we’re ready to plate. Yeah, and what we do here, and like I said, we really encourage you to kinda get that mid-rare. Oh, I got ya, yeah. But, what we’re gonna do is just lay it over top of the salad here. Mmm, great, mm-mmm. And what we like to do is this brine has a really really good flavor, so what we like to finish it off with is kind of use this as the dressing of the salad itself, and just hit that spicy brine over top of it. Now is this mostly eaten as an entree, or before dinner? You know, it’s kind of funny, we do a lot of both. We have a lot of customers that really enjoy it as an appetizer, and a lot of the ladies that are comin’ into The Warehouse are really startin’ to enjoy it as entrees, y’know? And it’s fresh. It is, it’s a fresh as it gets. And it’s so much fun to cook. Well, The Warehouse, congratulations, in Conway, Eston. And listen folks, if you want more great food like this, on your visit to Myrtle Beach, log on to certifiedscgrown.com, and see what’s fresh on the menu for yourself. We’ll be right back here again next week, with another great recipe on The Sportsman’s Table. [Announcer] 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.