Bountiful Brunch Recipe

Marinate

Rinse and pat dry catfish fillets. Place fillets in a shallow pan and pour 3 cups buttermilk mixed with 2 tbs hot sauce over them. Cover and refrigerate for at least 30 minutes, up to 4 hours.

Prepare Dredge

In a large shallow bowl, whisk together 2 cups all-purpose flour, 1 cup cornmeal, 1/2 cup extra yellow cornmeal (optional), 2 tsp salt, 1 tsp black pepper, 1/2 tsp cayenne, 1 tsp garlic powder and 1 tsp onion powder. Keep a wire rack ready for draining.

Fry

Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Remove one fillet at a time from buttermilk, let excess drip, then dredge thoroughly in the flour-cornmeal mixture, pressing to adhere. Fry fillets in batches 3–4 minutes per side until golden brown and internal temperature reaches 145°F (63°C). Do not overcrowd. Drain on wire rack over a sheet pan; keep warm in a 200°F (95°C) oven if holding for service. Serve with lemon wedges and chopped parsley.

If links are raw, par-cook by simmering in water for 6–8 minutes then drain. For smoked links, skip simmering. Heat 2 tbs vegetable oil in a large skillet over medium-high heat. Add sausage links and brown on all sides about 6–8 minutes.

Add sliced onions and red bell peppers to the pan with the links. Sauté until vegetables soften and begin to caramelize, about 6 minutes. Stir in 2 tbs apple cider vinegar and 1 tbs brown sugar; cook 1–2 more minutes to deglaze and glaze the links. Keep warm for serving.

Grits — Cook

Bring 8 cups water and 2 cups milk to a boil in a large heavy pot. Slowly whisk in 4 cups stone-ground grits. Reduce heat to low and simmer, stirring frequently, for 25–30 minutes until thick and creamy. Stir in 4 tbs butter, 2 tsp salt and 1 cup shredded sharp cheddar (optional). Keep warm on very low heat, stirring occasionally. If holding for catering, transfer to an insulated container or steam table insert to keep above 140°F (60°C).

Roasted Baby Potatoes — Cook

Preheat oven to 425°F (220°C). Toss 3 kg baby potatoes with 4 tbs olive oil, 2 tbs chopped rosemary, 4 minced garlic cloves and 2 tsp salt and 1 tsp black pepper. Spread on sheet pans in a single layer and roast 25–35 minutes until tender and golden, shaking pans halfway through. Hold warm in covered pans.

Toast

If serving toast, arrange 24 slices of thick-sliced bread on baking sheets. Brush lightly with melted butter if desired and toast in a 350°F (175°C) oven 6–10 minutes until lightly crisp. Keep covered with clean towels to stay warm and prevent drying. Serve with softened butter and honey on the side.

Biscuits

For biscuits, preheat oven to 425°F (220°C). In a large mixing bowl combine 10 cups flour, 8 tsp baking powder and 2 tsp salt. Cut in 2 cups cold cubed butter until mixture resembles coarse crumbs. Stir in 5 cups cold buttermilk until dough just comes together. Turn onto floured surface, fold a few times, pat to 1-inch thickness and cut biscuits. Place on sheet pans and bake 12–16 minutes until golden. Serve warm with butter.

Rinse and drain all fruit. Hull and halve strawberries; core and chunk pineapple; leave grapes whole; keep blueberries whole. In a large bowl gently toss fruit with 2 tbs lemon juice and 2 tbs honey (optional) to brighten flavors. Refrigerate until service. Garnish with fresh mint just before serving.

Cake Batter

Preheat oven to 350°F (175°C). Grease and flour two 12x18-inch sheet pans or multiple hotel pans. In a very large mixing bowl whisk together 6 cups flour, 4 cups granulated sugar, 6 tsp baking powder and 2 tsp salt. In separate bowl combine 12 eggs, 3 cups milk, 2 cups vegetable oil, zest and juice of 8 lemons and 4 tsp vanilla extract. Gradually add wet ingredients to dry, mixing until just combined and smooth.

Bake

Divide batter evenly between prepared pans. Bake sheet pans 20–28 minutes or until a toothpick comes out clean and cakes are springy. Rotate pans halfway through for even baking. Cool in pans 10 minutes, then transfer to racks to cool completely.

Glaze & Finish

To make glaze, heat 4 tbs butter with 2 tbs milk until melted, then whisk into 4 cups powdered sugar and add a tablespoon of lemon juice at a time until pourable. Drizzle glaze over cooled cakes. Cut into portions for catering service and plate or box as needed.

Arrange each component in catering pans: fried catfish on warm pans with lemon wedges and parsley, hot links on another pan with sautéed peppers and onions, grits or roasted potatoes in covered pans, toast or biscuits in baskets covered with towels, a chilled fruit tray, and pre-sliced lemon cake. Keep hot items above 140°F (60°C) and cold items below 40°F (4°C) for food safety. Provide serving utensils and label pans. Estimated hold times: fried fish 1–2 hours (best fresh), hot links and potatoes/grits up to 4 hours on steam table, cake and fruit can hold refrigerated up to 8 hours.