Re-airing

Chevy Trucks

Latest Episode:

  • Georgia Quail Hunt Part 2

    Here’s part two of Bob’s early quail hunt down at Southern Woods Plantation in Sylvester Georgia. On the Sportsman’s Table, Chef Tom Mullally serves up South Carolina-certified fried snapper recipe.


The Sportsman’s Table | Latest Recipe:

  • 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