Wilmington Buffet Recipe

Prepare and boil

In a large stockpot, bring 6 qts water to a rolling boil. Add kosher salt, old bay seasoning, black peppercorns and bay leaves. Squeeze the juice from both lemons into the pot and drop the rinds in as well.

Add the potatoes to the boiling seasoned water and cook for 10–12 minutes, until just tender when pierced with a fork.

Add the sausage and corn pieces to the pot and continue boiling 5–7 minutes, until corn is heated through and potatoes are fully tender.

Add the shrimp (shell-on) to the pot and cook 2–3 minutes, or until shrimp are pink and opaque. Do not overcook. For larger shrimp, cook on the longer side of the range; for smaller shrimp, less time.

Using a large slotted spoon or drain basket, remove the contents and drain well. Transfer to a large serving pan or spread on butcher paper for a buffet-style presentation.

Drizzle melted butter over the cooked seafood and vegetables, sprinkle with chopped parsley and serve with lemon wedges. Note: this recipe provides 2 lbs shrimp total (1/4 lb per person for 8). Charge $10 for each additional 1/4 lb of shrimp and add 0.25 lb shrimp per extra serving as needed.

Marinate

Place chicken strips in a bowl or resealable container. Whisk together buttermilk and hot sauce, pour over chicken, cover and refrigerate at least 1 hour or up to overnight.

Prepare dredge

In a shallow dish, combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt and black pepper. In a second shallow dish, beat the eggs.

Heat vegetable oil in a deep fryer or large heavy pot to 350°F (175°C). Use a thermometer and maintain temperature between 340–360°F for even frying.

Working in batches, remove a few chicken strips from the buttermilk, let excess drip off, dip first into beaten eggs, then coat thoroughly in the seasoned flour mixture. For extra-crispy fingers, double-dip: back into the egg, then again into the flour mixture.

Carefully lower chicken strips into the hot oil, frying 3–5 minutes per batch, until golden-brown and internal temperature reaches 165°F (74°C). Do not overcrowd the fryer—fry in batches to keep oil temperature steady.

Transfer fried chicken fingers to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while finishing remaining batches. Serve hot with your choice of dipping sauces.

Cook pasta

Bring a large pot of salted water to a boil. Cook elbow macaroni until just al dente according to package directions (usually 7–9 minutes). Drain and set aside.

Make cheese sauce

In the same pot, melt butter over medium heat. Whisk in flour and cook 1–2 minutes to form a roux. Slowly whisk in milk, smoothing out lumps, and cook until sauce thickens and coats the back of a spoon (4–6 minutes). Stir in dry mustard, salt and pepper.

Remove sauce from heat and stir in shredded cheddar and monterey jack a handful at a time until fully melted and smooth. Stir in creme fraiche or sour cream for extra creaminess.

Fold the drained macaroni into the cheese sauce until evenly coated. Transfer to a buttered 9x13" baking dish if a baked top is desired.

Optional: Mix panko with olive oil or melted butter and sprinkle over the top. Bake in a preheated 375°F (190°C) oven for 15–20 minutes until bubbly and golden on top. Alternatively, serve immediately stove-top for a creamier finish.

In a large bowl, combine mixed salad greens, halved cherry tomatoes, sliced cucumber, thinly sliced red onion and shredded carrots. Toss gently to combine.

Just before serving, add croutons and toss with vinaigrette dressing to taste (start with 1 cup for 8 servings). If serving buffet-style, keep dressing on the side to prevent wilting.

Transfer to a chilled salad bowl or platter and garnish with extra cherry tomatoes or herbs as desired.