The Dahmil Recipe

Prepare marinade and season meats

In a large bowl combine 4 tbs olive oil, minced garlic, smoked paprika, ground cumin, dried oregano, 2 tbs kosher salt and 1 tsp black pepper. Reserve 2 tbs olive oil separately. Add chicken thighs to one portion of the marinade and coat thoroughly; cover and refrigerate for at least 45 minutes (up to 4 hours). In another bowl toss steaks and pork chops with the remaining marinade, adjusting salt so each protein is evenly seasoned; refrigerate 20–30 minutes if time allows.

Cook proteins

Preheat grill or heavy skillet to medium-high (around 200–230°C / 400–450°F). Brush grates or skillet with reserved olive oil. Cook chicken thighs skinless side down 6–8 minutes per side until internal temperature reaches 74°C (165°F). Cook pork chops 5–7 minutes per side depending on thickness until 63°C (145°F) for medium, then rest. Sear sirloin steaks 3–5 minutes per side for medium-rare (internal 57°C / 135°F) adjusting time to desired doneness. During final minute, add 1 tbs butter per steak and baste. Transfer all proteins to a warm tray, tent loosely with foil and rest 5–10 minutes. Season finished proteins with remaining kosher salt to taste and add lemon wedges on the serving tray.

Plating

For plated service, divide the mixed grill so each plate receives two protein portions (for example: 1 chicken thigh + 1 steak, or 1 chicken thigh + 1 pork chop) arranged with sides. Spoon any resting juices over meats just before serving.

If using prepared garlic mashed potatoes (1.5 kg), reheat gently on stove in a heavy pot over low heat. Add 250 ml whole milk and 4 tbs unsalted butter, mashing and stirring until smooth and creamy. Season with 1 tbs salt and 1–2 tsp freshly ground black pepper; adjust to taste. Keep warm for plating (covered) until service.

If making from scratch: peel and quarter 1.5 kg starchy potatoes, boil in salted water until fork-tender (15–20 minutes). Drain well, return to pot over low heat for 1 minute to remove excess moisture. Mash with warmed milk and butter, add minced roasted garlic (to taste), salt and pepper, then keep covered and warm.

Reheat 900 ml creamed corn in a saucepan over medium-low heat, stirring occasionally to prevent sticking. Stir in 2 tbs chopped fresh chives, adjust seasoning with black pepper and extra salt if needed. Keep warm on low until plating.

Preheat and prepare pan

Preheat oven to 200°C (400°F). Grease a 9x9-inch (or similar) baking pan with 1 tbs butter or nonstick spray. Allow melted butter to cool slightly before adding to batter.

Mix dry ingredients

In a large bowl whisk together 2 cups yellow cornmeal, 1 cup all-purpose flour, 3 tbs granulated sugar, 1 tbs baking powder, 1/2 tsp baking soda and 1 tsp fine salt until evenly combined.

Combine wet ingredients and batter

In a separate bowl whisk 2 cups buttermilk, 2 large eggs and 4 tbs melted butter until smooth. Pour wet mixture into dry ingredients and fold gently until just combined (do not overmix). Batter will be slightly lumpy.

Bake and finish

Pour batter into prepared pan and smooth top. Bake in preheated oven 20–25 minutes or until a toothpick inserted in center comes out clean and top is golden brown. Remove from oven and optionally brush warm top with 2 tbs honey for shine and extra sweetness. Allow to cool 10 minutes, then slice into 6 portions for plating.

If using pre-made sliced cheesecakes, plate one slice per guest. Spoon ~25 ml raspberry sauce on each plate beside the cheesecake and drizzle lightly over corner of the slice. Garnish each plate with one fresh mint leaf. Keep chilled until service and bring to table temperature for 5–10 minutes before serving, if preferred.

If baking cheesecake in-house, prepare ahead (cheesecakes typically require refrigeration overnight). Slice into 6 even pieces and garnish as above at service time.

Chill iced tea until service. Place 3 liters of iced tea in dispensers or pitchers with ice on the side (so ice does not water down tea), and provide lemon slices. Refill during the 3-hour event as needed.

For plated 3-hour event: coordinate timing so hot items are finished and plated within 30 minutes of service. Keep proteins tented and sides warm. Plate one dessert portion per guest as the final course. Offer bread (cornbread) with main course.

Before sending plates: taste a sample of each component to confirm seasoning. Ensure proteins have rested, sides are at appropriate temperature, cornbread is warm, and desserts are chilled. Adjust any seasoning and garnish just before service.