"Recipes from the Chef's Kitchen"

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The Savoy
New Southern Cuisine
1220 19th St., N.W.
Washington, D.C.
1-202-955-4575

Chef R.L. Renshaw

Lindsey Gustin and R.L. Renshaw

Chef R.L.'s Famous Five Cheese
Macaroni and Cheese

Ingredients:
1) 1 lb. Elbow Macaroni
2) 2 qts. Heavy Cream
3) 12 Egg Yolks
4) 1/2 lb. Sharp Cheddar Cheese
5) 1/4 lb. Monterey Jack Cheese
6) 1/4 lb. Provolone Cheese
7) 1/4 lb. Mozzarella Cheese
8) 1 cup grated Parmigiano Rizziano
9) Salt to taste
10)Black Pepper to taste

Method:
1) Cook elbow mararoni in salted water until
      tender.
2) Drain elbow macaroni and let cool.
3) Mix heavy cream, egg yolks, salt and pepper
      together.
4) Shread cheeses and then mix them together.
5) In pan, place a layer or macaroni and then a
      layer of cheese medley.
6) Repeat process, putting another layer of
      macaroni topped with another layer of
      cheese medley.
7) Continue this procedure until ingredients are
      almost gone (save some for the top layer!)
8) Pour heavy cream, egg yolk, salt and pepper
      mixture over the top of entire ingredients in
      the pan.
9) Place remaining cheese medley over entire pan.
10)Bake at 325 degrees (approximately 1 hour and
      15 minutes).

Mixed Field Greens

Ingredients:
1) 1 lb. Kale Greens
2) 1 lb. Collard Greens
3) 1 lb. Mustard Greens
4) 1 lb. Turnip Greens
5) 2 medium sized Yellow Onions (chopped)
6) 3 cloves Garlic
7) 2 lbs. chopped Applewood Bacon
8) 1 tbs. Red Pepper Flakes
9) 1/2 cup Apple Cider Vinegar
10)Salt to taste

Method:
1) Wash greens three times with salt and vinegar.
2) Sweat (boil) bacon in pot, drain 3/4 of excess
fat.
3) Add onions and chopped garlic.
4) Add greens to pot over existing ingredients.
5) Add water to pot mid-way. (Do not drown
greens.)
6) Cook until tender (approximately 1 hour).
7) Add salt to taste.

Buttermilk Fried Chicken

Ingredients:
1) 2 qts. Buttermilk
2) 16 oz. Water
3) 1 cup Cajun Spice
4) 1 whole Chicken 4-5 lbs.

Flour Mix
1) 2 lbs. all purpose Flour
2) 1/4 cup Curry Powder
3) 1/4 cup Coriander (ground powder)
4) 3 tbs. Garlic Powder
5) 2 tbs. Cumin
6) 3 tbs. Ground Black Pepper
7) 1/4 Salt.

Method:
1) Mix wet ingredients together.
2) Add cajun spice to wet ingredients.
3) Mix all dry ingredients together.
4) Cut chicken into eight pieces.
5) Marinate chicken for 3 hours. (Or overnight
      in wet ingredients mixture.)
6) Toss chicken in flour and proceed to fry in
      oil (grape seed oil).
7) When chicken begins to float, it's ready
      (approximatelly 15-20 minutes).

Cornbread Muffins

Good Eating!!!

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