Tag Archives: recipes

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!

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.

WP Rawl Farms Collard Dip Recipe

FRESH COLLARD DIP

1 (1-pound size) bag NATURE’S GREENS™ collards
1 (1.4-ounce size) package Knorr Vegetable Recipe Mix
1 (16-ounce size) container sour cream
1 cup mayonnaise
1 (5-ounce size) VERSATILE VEGGIES® Diced Green Onions
2 dashes Worcestershire sauce

Cook collards in a small amount of water for 30 minutes or until of desired consistency. Drain well and
refrigerate until cold. When preparing dip, remove collards from refrigerator and remove as much moisture
as possible by squeezing or patting dry. Cut collards horizontally and vertically into fine pieces and set
aside. In a large bowl, combine the cooked collards with the remaining ingredients. Cover and chill for at
least 2 hours for flavors to blend. Serve with corn scoops.