22 Aug Featured Recipe: How to make Drunken Jack’s Steak Neptune Featured Recipe: How to make Drunken Jack’s Steak Neptune Chef Ervin “Casey” Blake II started at Drunken Jack’s in 1993 as a cook, still unsure of what life had in store for him. A year later, Blake was promoted to chef and all he has done the last 29 years is lead the kitchen and set the menu at one of the Hammock Coast’s most popular restaurants. Drunken Jack’s helps anchor the MarshWalk, one of South Carolina’s premier attractions, and Casey’s creativity is one of the driving forces behind its appeal. The South Carolina Restaurant and Lodging Association’s 2015 Chef of the Year, Chef Casey fell in love with cooking and the restaurant industry when he got his first job at Dave’s Dockside bussing tables at the age of 14. Chef Casey Blake II has been cooking at Drunken Jack’s restaurant in Murrells Inlet since 1993. (Photo courtesy of Drunken Jack’s) His passion for food is apparent in the Drunken Jack’s menu and vacationers return annually to enjoy “Chef Casey’s Risotto,” which is served with Blackened Mahi-Mahi, blackened sea scallops and an award-winning lobster and crab risotto. Throw-in a lobster cream sauce finish and it’s easy to understand the entree’s popularity. But when we asked Chef Casey to share a recipe, he went with another long-time favorite, the Steak Neptune, which delivers surf and turf to diners. With that in mind, if you would like to recreate the Steak Neptune at Drunken Jack’s at home, here is Chef Casey’s award-winning recipe: Steak Neptune, 1 serving 8 ounces tenderloin medallions 4 shrimp 4 scallops 4 ounces lobster cream batch 2 ounces oil pan & grill vegalene 1 single serving hush puppy 12 ounces Neptune topping Steak Neptune is one of Blake’s specialties at Drunken Jack’s. (Photo courtesy of Drunken Jack’s) Instructions Season filet medallions, scallops and shrimp with steak seasoning, black pepper and sea salt. Rub a little olive oil on the filet, scallops and shrimp and let it marinate for at least 1 hour Cook on grill at medium heat to desired temperature (medium rare is recommended for the filet) Lobster sauce – add heavy cream, parsley, garlic and lobster base or stock to saucepan. Cook until reduced and ready to use. Serve with fresh vegetables, jasmine rice or mashed potatoes. Let us know how it turns out for you. By Chris King / Georgetown County Chamber of Commerce 0 Hammock-All, Murrells Inlet
