Holy Trinity Recipe
Three Wings or Catfish Filets, Collard Greens, Candied Yams, Mac & Cheese, and Cornbread
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Ingredients
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Protein - Three Wings or Catfish Filets
Collard Greens
Candied Yams
Mac & Cheese
Cornbread
Method
Protein - Three Wings or Catfish Filets
- 1
Marinate protein
If using chicken wings: pat wings dry. Place 3 wings in a bowl with 1 cup buttermilk and 1 tbs hot sauce. If using catfish: place 3 filets in buttermilk mixture. Cover and refrigerate for 30 minutes to 2 hours (30 min if short on time).
- 2
Prepare dredge
In a shallow dish whisk together 1 cup all-purpose flour, 1/2 cup cornmeal, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika, and 1/2 tsp garlic powder until evenly combined.
- 3
Heat oil
Pour 2 cups vegetable oil into a heavy skillet (cast-iron preferred) to a depth of about 1/2 inch. Heat over medium-high until oil reaches 350°F (or a small piece of bread sizzles and browns in ~45 seconds).
- 4
Dredge and fry
Remove protein from buttermilk, letting excess drip off. Dredge thoroughly in the flour/cornmeal mixture, pressing to adhere. Shake off excess. Fry wings 6–9 minutes, turning occasionally, until golden brown and internal temp 165°F. For catfish filets, fry 3–4 minutes per side until crisp and opaque (internal temp 145°F). Do not overcrowd the pan; fry in batches if necessary.
- 5
Drain and serve
Transfer to a wire rack set over a baking sheet or to paper towels to drain for 2–3 minutes. Squeeze lemon wedges over the fish or wings just before serving.
Collard Greens
- 6
Prepare aromatics
Heat 1 tbs olive oil in a large pot over medium heat. Add diced medium onion and sauté 4–5 minutes until translucent. Add 3 minced garlic cloves and cook 30 seconds until fragrant.
- 7
Add smoked meat and greens
Add the smoked ham hock or smoked turkey leg to the pot and pour in 2 cups chicken broth (or water). Bring to a simmer. Add the chopped collard greens in batches, stirring to wilt each addition.
- 8
Simmer and season
Stir in 2 tbs apple cider vinegar, 1/2 tsp sugar, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes. Reduce heat to low, cover, and simmer gently for 40–60 minutes until greens are tender and flavors have melded. Taste and adjust salt/vinegar as desired. Remove and shred the ham hock meat into the pot before serving.
Candied Yams
- 9
Cook sweet potatoes
Place 2 cups peeled and cubed sweet potatoes in a medium saucepan and add enough water to cover by 1 inch. Bring to a boil, then simmer until just tender, about 8–10 minutes. Drain well.
- 10
Make glaze and combine
In the same saucepan, melt 3 tbs unsalted butter over medium heat. Add 1/2 cup packed brown sugar, 1 tbs maple syrup, 1/2 tsp cinnamon, 1/4 tsp salt, and 1/2 tsp vanilla extract. Stir until sugar dissolves and mixture is syrupy, about 1–2 minutes. Return drained sweet potatoes to the pan and gently toss to coat. Simmer 3–5 minutes so the edges caramelize slightly. Taste and adjust sweetness if needed.
Mac & Cheese
- 11
Cook pasta
Bring a pot of salted water to a boil. Add 2 cups elbow macaroni and cook 1–2 minutes less than package directions for al dente (usually about 7–8 minutes). Drain and set aside.
- 12
Make béchamel
In the same pot, melt 2 tbs unsalted butter over medium heat. Whisk in 2 tbs all-purpose flour and cook 1 minute to form a roux. Slowly whisk in 1.5 cups milk, smoothing any lumps. Bring to a gentle simmer and cook 2–3 minutes until slightly thickened.
- 13
Finish cheese sauce
Lower heat and whisk in 2 cups shredded sharp cheddar and 2 tbs cream cheese (if using) until melted and smooth. Stir in 1/4 tsp dry mustard, 3/4 tsp salt, and 1/4 tsp black pepper. Add cooked macaroni and stir until evenly coated. Keep warm until serving.
Cornbread
- 14
- 15
- 16
Bake
Pour batter into the prepared pan and bake 18–22 minutes, or until golden and a toothpick inserted into the center comes out clean. Let cool 5 minutes, then cut into 3 pieces (to serve with the three proteins) or into wedges as desired.