Clipper Buffet Recipe

In a small bowl whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt and pepper until emulsified to make the dressing.

Toss mixed salad greens, halved cherry tomatoes, sliced cucumber, sliced red onion and shredded carrot in a large bowl. Add croutons just before serving.

Drizzle dressing over salad and toss gently to coat. Serve chilled or at room temperature with lemon wedges on the side, if desired.

Combine shredded green cabbage, red cabbage and shredded carrots in a large bowl.

In a separate bowl whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt and pepper until smooth.

Pour dressing over cabbage mixture, toss until evenly coated. Chill for at least 30 minutes to let flavors meld before serving.

Cook pasta according to package directions until al dente. Drain, rinse under cold water and transfer to a large bowl to cool.

Add diced red bell pepper, celery, red onion and thawed peas to the cooled pasta.

In a small bowl whisk together mayonnaise, Greek yogurt, lemon juice, salt and pepper. Pour over pasta and vegetables, toss to combine. Chill 30 minutes before serving.

Separate the shrimp into two portions: about half for frying and half for steaming.

Marinate for Fried Shrimp

Place shrimp for frying in a bowl with buttermilk and 1/2 tsp of Old Bay (or seafood seasoning). Refrigerate 15–30 minutes to tenderize.

Dredge & Fry

Whisk together flour, cornstarch, paprika, garlic powder, 1 tsp salt and 1/2 tsp black pepper in a shallow bowl. Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Remove shrimp from buttermilk, let excess drip, dredge in flour mixture, shake off excess and fry in batches 1.5–2.5 minutes until golden and crisp. Drain on paper towels and keep warm.

Steam Shrimp

For steamed shrimp, bring 2 cups water to a boil in a steamer pot or large pot with a steamer basket. Season the shrimp lightly with Old Bay and a pinch of salt. Place shrimp in the basket, cover and steam 3–5 minutes until pink and opaque. Do not overcook.

Serve both fried and steamed shrimp with lemon wedges and extra seafood seasoning on the side.

Preheat oven to 400°F (200°C). Pat salmon fillets dry and season with 1 tsp salt, 1/2 tsp black pepper and lemon zest.

In a large skillet heat 2 tbs olive oil over medium heat. Add minced garlic and cook 30 seconds until fragrant. Add fresh spinach in batches and cook until wilted, about 3–4 minutes. Season spinach lightly with a pinch of salt.

Stir in heavy cream and grated Parmesan to the wilted spinach, cook 1–2 minutes until slightly thickened. Remove from heat.

Place salmon fillets skin-side down on a baking sheet lined with parchment. Spoon the creamed spinach over each fillet and bake 10–12 minutes (depending on thickness) until salmon reaches desired doneness (opaque and flakes easily).

Serve Salmon Florentine hot with an extra sprinkle of Parmesan and a lemon wedge.

Bring 4 cups water or low-sodium chicken broth to a boil in a medium saucepan. Slowly whisk in grits. Reduce heat to low and cook, stirring frequently, following package time for quick-cooking grits (about 5 minutes) until thickened.

Stir in 2 tbs butter and shredded cheddar cheese into the cooked grits until smooth. Keep warm, covered, on very low heat.

In a skillet over medium-high heat, melt 1 tbs butter and sauté sliced andouille or smoked sausage until browned, about 3–4 minutes. Remove and set aside.

Add remaining 1 tbs butter to the skillet. Sauté diced onion until translucent, about 3 minutes, then add minced garlic and cook 30 seconds. Add shrimp, paprika, cayenne (if using), salt and pepper. Cook shrimp 2–3 minutes per side until pink and opaque. Return sausage to skillet and toss to combine.

To serve, spoon cheesy grits into bowls and top with the shrimp and sausage mixture.

Preheat grill to medium-high. Lightly brush sausages with olive oil and grill, turning occasionally, until internal temperature reaches 160°F–165°F and exterior is browned, about 10–12 minutes depending on size.

If using, sauté extra onions in a skillet with a little oil until caramelized and serve on top of grilled sausages.

Serve sausages with mustard and buns on the side.

Preheat oven to 300°F (150°C) or set up slow cooker on low. Trim excess fat from pork shoulder and rub all over with brown sugar, smoked paprika, garlic powder, salt and black pepper.

Place pork in a roasting pan or slow cooker. Add apple cider vinegar and cover tightly. Roast in oven 3.5–4.5 hours (or slow cook 6–8 hours) until pork is very tender and shreds easily with forks.

Remove pork and shred with two forks in a large bowl. Skim off and discard excess fat from the pan juices, then stir pan juices and 1–2 cups barbecue sauce into the shredded pork until coated. Adjust sauce to taste (reserve extra for serving).

Serve pulled pork on toasted hamburger buns with coleslaw on the side or on top if desired.