Category Archives: 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.

SC Wreck Fish Dish | 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.

Chicken with Strawberry Salsa

Chef Ed Dombrowski of Lee’s Farm has a great dish with fresh local SC grown items. Ed’s cooking up a Summer dish with a chicken breast covered with a chili lime, breading and sautéed in pecan oil. Then he’ll finish it off with a Summer strawberry balsamic salsa.

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.


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.


Greek Lasagna | The Sportsman’s Table

Bob’s at Chive Blossom Café this week. Joining Bob is guest chef Andreann Geise from My Big Fat Greek Kitchen in Myrtle Beach with a great recipe. She’ll be preparing a Greek dish called Moussaka but substituting the eggplant with certified SC-grown green tomatoes.

Seared Duck Breast with Cherry Sauce | The Sportsman”s Table

Joining Bob for this recipe is our old friend Chef Ed Drombroski of Lee’s Farmers Market in Murrells Inlet, South Carolina. For all the duck hunters out there, we’re cooking up a pan seared duck breast with a quick, simple sauce and some winter greens. Here in South Carolina, spinach is a winter green. Plus Ed’s got a unique spicy cherry sauce to give it some kick. Yum!

Blackened Red Snapper Recipe | The Sportsman’s Table

We are in beautiful Murrells Inlet, South Carolina at Wicked Tuna restaurant with Executive Chef Patrick Fowler. Patrick shares his Blackened Red Snapper recipe.

Taste of Summer Salad with Fresh Tuna | The Sportsman’s Table

This week we’re at the International Culinary Institute in Myrtle Beach. Joining Bob is a former graduate, and owner of The Warehouse restaurant 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.