POTATO SALAD

Wash and peel potatoes then dice. Boil in water until tender. Drain and let cool completely. Mix mayonnaise (“I always use Duke’s Mayonnaise”), mustard, diced onion, diced celery, sweet relish, sugar, vinegar (“that’s the secret to my potato salad”), salt and pepper. Mix with potatoes. Refrigerate. “The longer it sets in the refrigerator, the better it is.”

CHICKEN AND AVOCADO WRAPPED IN TORTILLAS

Make the aioli by blending avocado with mayonnaise. Add a little lemon juice, salt and pepper to taste. Spread the aioli over the tortillas and then spread on the diced chicken seasoned to taste. Roll up and then slice in half. Note: Use the large tortillas.

The following recipes are among those used in the RWC kitchens.

FRIED GRIT CAKES

10 c. quick grits
2 gal. water
2 c. butter
2 qt. heavy cream
2 Tbs. salt and pepper
2 qt. flour
4 qt. egg wash

Prepare grits on stove top. When grits are almost done add the heavy cream, salt and pepper and mix thoroughly. Spread grits out on sheet tray and cool completely. Put flour in a pan. In another pan add the 2 qt. of milk and 2 qt. of liquid eggs making the egg wash. Cut sheet of grits into 8×12-inch squares. Dredge cake in egg wash and then in flour. Fry in butter immediately after breading. Fry until internal temperature is 165°F.

NEW ENGLAND CLAM CHOWDER

2 lb. bacon, cut into julienne strips
½ lb. butter
6 medium yellow onions, ½ inch dice
4 c. flour
2 bunches celery, ½ inch dice
3 Tbs. dried thyme leaves
8 each bay leaf
10 lb. diced potatoes, cooked
6 gal. clam stock
3 Tbs. ground black pepper
8 lb. clams or canned clams (use broth if using canned)
4 qt. heavy cream
1 c. sliced chives
Slurry*
2 c. dry sherry

In a stockpot, brown bacon, add butter, onion and celery; cook 10 minutes or until soft. Add flour to make a roux. Add stock and bring to a boil; reduce heat to a simmer. Cook 30 minutes. Add clams, potatoes and seasonings. Thicken with a slurry. Add cream and chives. Add sherry and serve in warm bowls.

*Slurry is a thickener made with flour or cornstarch added to a liquid.

PAN FRIED ZUCCHINI AND ONIONS

Zucchini, washed and cut into small moons
Onions, in 1/3 inch thick julienne cut
Butter
Olive oil
Granulated garlic
Granulated onion
Thyme
Oregano
Black pepper
Salt

Heat olive oil in a large pan and add butter. Add remaining ingredients and cook over medium-high heat, stirring occasionally. Cook until squash and onions are golden brown.

BRONZED SALMON

6 oz. salmon filet
Cajun seasoning
Margarine, melted
Lemon wedges

Dip one side of fish in seasoning (bone side). Sear on hot flat top for 4 minutes per side.