Talahi Buffet Recipe

Prepare chicken

Trim and cut chicken breasts into 3–4 inch strips. Place chicken in a bowl and pour buttermilk over it. Cover and refrigerate for at least 30 minutes (up to 4 hours) to tenderize and flavor.

Make coating

In a shallow bowl combine 1 1/2 cups all-purpose flour, 1/4 cup cornstarch, 2 tsp salt, 1 tsp black pepper, 1 tsp paprika, 1 tsp garlic powder, and 1/2 tsp onion powder. In a separate bowl beat 2 eggs.

Dredge and fry

Heat 3–4 cups vegetable oil in a deep skillet or pot to 350°F (175°C). Remove chicken from buttermilk, shake off excess, dip into beaten eggs, then press into flour mixture to fully coat. Fry in batches 3–5 minutes per batch, until golden brown and internal temperature reaches 165°F (74°C). Drain on paper towels and keep warm in a 200°F oven if making ahead.

Serve with lemon wedges and your choice of dipping sauce. Maintain hot holding at above 140°F when serving buffet-style.

Prepare shrimp

Pat shrimp dry with paper towels and season lightly with 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp cajun seasoning.

Breading

In one bowl combine 3/4 cup flour and 1/2 cup cornmeal with the seasoning. In another bowl whisk 2 eggs with 1/4 cup milk.

Fry shrimp

Heat vegetable oil to 350°F (175°C). Dip each shrimp into egg wash, then into flour-cornmeal mixture, pressing to adhere. Fry shrimp in batches 2–3 minutes until golden and opaque. Drain on paper towels and hold warm (above 140°F) for service.

Serve with lemon wedges and cocktail or tartar sauce.

Prepare fish

Pat fish fillets dry and cut into serving portions if necessary. Season lightly with 1.5 tsp salt, 3/4 tsp black pepper, and 1 tsp Old Bay.

Breading

In a shallow bowl combine 1 cup flour with 1/4 cup cornstarch and the seasonings. In another bowl beat 2 eggs with 1/4 cup milk.

Fry fish

Heat oil to 350°F (175°C). Dip fillets into egg wash then dredge in flour mixture. Fry in batches 3–5 minutes until golden brown and fish flakes with a fork (internal 145°F/63°C). Drain on paper towels and hold warm for buffet service.

Serve with tartar sauce and lemon wedges.

Preheat and prepare ham

Preheat oven to 325°F (165°C). Place the 8 lb spiral-sliced ham in a roasting pan cut side down. Tent loosely with foil.

Bake

Bake ham uncovered for about 10–12 minutes per pound (approximately 80–95 minutes) until heated through (internal temperature about 140°F / 60°C).

Make glaze

While ham bakes, whisk together 1 cup brown sugar, 1/2 cup pineapple juice, 2 tbsp Dijon mustard and 2 tbsp honey in a small saucepan. Bring to a simmer and reduce 2–3 minutes to thicken slightly.

Glaze and finish

For the last 15–20 minutes of cooking, brush glaze over the ham every 5–7 minutes to build a sticky glaze. If desired, stud ham with whole cloves before glazing for presentation. Remove from oven, let rest 10 minutes before slicing and serving. Reserve extra glaze for buffet service.

Cook potatoes

Place peeled, cubed potatoes in a large pot and cover with cold water. Add 1 tsp salt. Bring to a boil, then simmer 15–20 minutes until potatoes are fork-tender.

Mash and season

Drain potatoes well and return to pot. Add 1/2 cup unsalted butter and 3/4 cup warm milk. Mash to desired consistency. Season with 1 tsp salt and 1/2 tsp black pepper. Keep covered and warm for service.

Cook rice

Rinse 2 cups long-grain rice under cold water until water runs clear. Combine rice, 4 cups water and 1/2 tsp salt in a pot. Bring to a boil, reduce heat to low, cover and simmer 18 minutes. Remove from heat and let sit covered 5–10 minutes, then fluff with a fork.

Make dressing

In a bowl whisk together 3/4 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp sugar, 1 tsp salt and 1/4 tsp black pepper until smooth.

Combine

Toss shredded cabbage and grated carrots with dressing until evenly coated. Chill at least 30 minutes before serving to let flavors meld.

Cook pasta

Cook short pasta according to package directions until al dente. Drain and rinse under cold water to cool.

Assemble salad

In a large bowl combine cooled pasta, 1 cup halved cherry tomatoes, 1 cup diced cucumber, 1/2 cup sliced black olives and 3/4 cup Italian dressing. Toss to coat and stir in 1/4 cup grated parmesan if using. Chill before serving.

Steam vegetables

Bring 1 inch of water to a simmer in a covered saucepan or use a steamer basket. Add broccoli, carrots and cauliflower, cover and steam 6–8 minutes until crisp-tender.

Finish and season

Season with 1/2 tsp salt and toss with 1 tbsp butter if desired. Keep warm for service.

Make batter

In a bowl whisk 1 cup cornmeal, 1/2 cup flour, 1 tbsp baking powder, 1 tsp sugar and 1 tsp salt. In another bowl whisk 3/4 cup milk with 1 egg, then stir into dry ingredients along with 1/2 cup finely chopped onion until just combined.

Fry hushpuppies

Heat oil to 350°F (175°C). Drop tablespoonfuls of batter into oil, frying in batches 2–3 minutes per side until golden brown. Drain on paper towels and hold warm until serving.

Assemble salad

In a large bowl combine 8 cups mixed salad greens, 1 cup halved cherry tomatoes, 1 cup sliced cucumber and 1/4 cup thinly sliced red onion. Toss gently.

Dress and serve

Serve with 3/4 cup vinaigrette or dressing of choice on the side so guests can dress their salads to taste.