Combo Plate Recipe

Fried Chicken (if selected)

1) Combine buttermilk and hot sauce in a large bowl. Add chicken thighs, cover, and refrigerate 1–4 hours. 2) In a separate bowl mix flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper. 3) Heat vegetable oil in a heavy skillet or deep fryer to 175°C (350°F). 4) Remove thighs from buttermilk, let excess drip, dredge thoroughly in seasoned flour, shaking off excess. 5) Fry in batches 12–15 minutes, turning once, until internal temperature reaches 75°C (165°F) and crust is deep golden. Drain on a wire rack over a sheet pan.

Smoked Pulled Pork (if selected)

1) If using pre-cooked smoked pulled pork, reheat gently in a covered pan with 1/3 cup of water or stock and 2 tablespoons barbecue sauce over low-medium heat for 10–15 minutes, stirring occasionally until heated through. 2) If starting raw, smoke seasoned pork shoulder at low temperature (110–120°C / 225–250°F) until internal temp 90–95°C (195–205°F), then rest and pull; this step typically takes 10–14 hours.

Barbecue Brisket (if selected)

1) Reheat sliced brisket wrapped in foil with a splash (1/4 cup) of beef stock or pan juices at 150°C (300°F) for 20–30 minutes until warmed through, or steam gently on stovetop. 2) Slice against the grain and keep covered until serving.

Grilled Catfish (if selected)

1) Season fillets with salt and pepper and a light brush of oil. 2) Preheat grill or grill pan to medium-high. 3) Grill 3–4 minutes per side (thicker fillets may take 5–6 minutes) until opaque and easily flakes with a fork. 4) Keep warm covered with foil.

1) Preheat oven to 200°C (400°F). Place a 9-inch cast-iron skillet in the oven to heat or grease an 8x8-inch baking pan. 2) In a large bowl whisk together cornmeal, flour, sugar, baking powder and salt. 3) In a separate bowl whisk milk, egg and melted butter. 4) Pour wet ingredients into dry and stir until just combined (batter will be slightly lumpy). 5) Carefully remove hot skillet, add 1 tablespoon oil to coat, pour batter into skillet or pan. 6) Bake 18–22 minutes until golden and a toothpick inserted in center comes out clean. 7) Let cool 5 minutes, slice and serve warm.

1) In a large heavy pot heat olive oil over medium. Add diced onion and cook 4–5 minutes until translucent. Add minced garlic and cook 30 seconds. 2) Add chopped collards and toss to wilt slightly. 3) Add ham hock (or chopped bacon), chicken stock, apple cider vinegar, salt, black pepper and red pepper flakes if using. 4) Bring to a gentle simmer, cover leaving a small vent, and cook 35–45 minutes until greens are tender and flavors meld. 5) If using ham hock, remove, shred any meat and return to pot. Adjust seasoning to taste and keep warm until plating.

1) Preheat oven to 180°C (350°F) if you plan to bake or broil the topping. 2) Cook macaroni in salted boiling water 1–2 minutes less than package directions for al dente. Drain and set aside. 3) In the same pot melt 3 tablespoons butter over medium heat. Whisk in 3 tablespoons flour and cook 1 minute to make a roux. 4) Gradually whisk in 2 cups milk, bring to gentle simmer while whisking until sauce thickens (3–5 minutes). 5) Remove from heat and stir in Dijon mustard, salt and pepper. Add grated cheddar and mozzarella, stirring until smooth. 6) Fold in cooked macaroni until evenly coated. 7) If using topping, toss panko with 1 teaspoon olive oil and sprinkle over macaroni in an ovenproof dish. 8) Bake 12–15 minutes until bubbly and golden on top, or simply serve straight from the pot if preferred.

1) On each plate place one generous wedge or square of cornbread. 2) Arrange two side dishes (approx. 1/2 to 3/4 cup each) beside the cornbread. 3) Add selected main proteins (about 200–250 g total per person) — for fried chicken serve 2 pieces, for pulled pork or brisket serve roughly 175–200 g, for fish serve 1 fillet. 4) Garnish with a lemon wedge for catfish and optional chopped parsley. 5) Serve immediately while hot.