The Sportsman’s Table

The Sportsman's Table brought to you by Lake Murray Country
  • 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

  • Pork Tenderloin | The Sportsman’s Table

    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!

    International Culinary Institute of Myrtle Beach
  • 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
  • Seven Seas Wreck Fish | The Sportsman’s Table

    Guest chef Henry Ford of Seven Seas Seafood has a delicious recipe, Seven Seas Wreck Fish.

  • Low Country Boil | The Sportsman’s Table

    We’re on the beautiful Waccamaw River at Deck 383 with another great recipe. This episode’s guest chef is Carol Penagos. Carol is a sous chef for Strand Catering in Myrtle Beach. Carol is cooking up a crab boil for two! Typically, a crab boil is done for a large quantity of people but in this recipe, she’s “boiled” it down for only two!

    LOW COUNTRY BOIL FOR TWO

    Ingredients:

    • 1 pound of potatoes
    • 1 pound of Large shrimp
    • 1 pound of mussels
    • ½ pound of little neck clams
    • 1-2 cups of crab boil mix ( we prefer 7 Seas Crab boil mix, or Old Bay )
    • 1 large onion chopped
    • ½ cup of diced celery
    • 2 tbs of minced garlic
    • ¼ cup oil
    • 3 lemons ( 2 of them cut in half, 1 of them slice into 8 wedges)
    • 1 can of beer (we prefer New Souths White Ale)
    • 2 ears of corn cut into 3- 4 pieces
    • 3 quarts of water

    Directions

    In a large stockpot on med high heat add oil, once oil is hot add the onion, garlic and celery and cook for 5 minutes, stirring occasionally. Add your crab boil mix. Take the 2 halved lemons and squeeze into the pot, toss them into the pot when done. Add 1 can of beer. Let simmer for 10 minutes. You want a nice aromatic broth with plenty of salt and spice. Don’t be afraid to taste test it. Then add 3 quarts of water and bring the mixture to a boil. Add about 1 pound of small potatoes to the boiling water and cook for about 10-15 minutes or until the potatoes are tender about halfway through. Then add the sausage and corn together into the boiling water. Boil for about five minutes. Ensure all contents are covered in liquids during cooking process and stir occasionally. Add the clams and mussels and cook for 8-10 min or until they open. Add shrimp and turn the heat off, cover the pot and let set for 15 minutes. You can serve it the traditional way by draining the contents and then spreading them over newspaper on a table so that you both can get to all the items. Or you can strain the items out into individual portion size bowls.

    Drain the water from the pot and dump the entire contents on a table covered with several layers of newspaper. It’s okay to use a platter or large bowl, but low country boil is traditionally served in the middle of the table so everyone can just reach in and help themselves

  • Pork Rib Sandwich | The Sportsman’s Table

    Today we find out that our chef Ed Dombrowski of Lee’s Farm in Murrells Inlet, South Carolina is a big fan of smoking meats. He’s brought some smoked pork today to make a rib sandwich.

  • Shrimp Salad | The Sportsman’s Table

    Special guest chef Sean Baxter from the Hot Tomato Restaurant in Myrtle Beach has a great shrimp salad recipe.

    Shrimp Panzanella Salad

    Serves 4 People

    Ingredients:

    • 1 Loaf Diced & Toasted Italian Bread
    • ½ Pint Grape Tomatoes
    • 1 Large Cucumber
    • ½ Red Onion (Sliced)
    • ½ lb Grilled Zucchini (Sliced)
    • ½ lb Grilled Squash (Sliced)
    • 1 Head Romaine Lettuce (Chopped)
    • 16oz Grilled Shrimp (Cleaned)
    • 1/3 Cup Red Wine Vinegar
    • 2/3 Cup Extra Virgin Olive Oil
    • ½ Cup Diced Mozzarella Cheese
    • 5 Large Basil Leaves (Chopped)
    • Salt & Pepper to Taste

    Method:

    Combine All Ingredients in Large Mixing Bowl. Add oil and vinegar. Mix well. Serve.

  • 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.

  • SC Wreck Fish Dish | The Sportsman’s Table

    Dijon Herb Encrusted Wreck Fish

    Serves 2 People

    Ingredients:

    • 2 – 8oz Pcs Cleaned Wreck Fish
    • 2 Tbs Dijon Mustard
    • 1 Cup Fresh Herb (Minced Thyme, Sage, Oregano, Parsley)
    • 1 Cup Bread Crumbs
    • 2 Cups Vegetable Risotto
    • ¼ Cup Balsamic Reduction

    Method

    Coat fish in thin later of mustard. Combine herbs and breadcrumbs. Mix in bowl. Encrust fish. over coated fish. In sauté pan heat 1 Tbs oil. When hot, place fish down until brown. Flip and bake at 400° for 8 min. Remove from oven and serve over risotto. Finish with balsamic glaze drizzle.