The Ernestine Recipe

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

Whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt and black pepper until emulsified to make the dressing.

Toss the salad with enough dressing to coat (about half to start; serve extra on the side). Top with crumbled feta and toasted sunflower seeds just before service so seeds stay crunchy.

In a bowl, whisk together minced garlic, minced anchovies (if using), lemon juice, Worcestershire sauce, mayonnaise, salt and black pepper.

Slowly whisk in olive oil to create a creamy dressing. Taste and adjust seasoning; stir in 1 cup grated Parmesan.

Toss chopped romaine with the dressing, add remaining Parmesan and croutons just before service to preserve crunch.

Remove beef tenderloin from refrigerator 1 hour before roasting to come to near room temperature. Preheat oven to 425°F (220°C).

Pat the tenderloin dry with paper towels. In a small bowl combine olive oil, chopped rosemary, chopped thyme, minced garlic, coarse salt and freshly ground pepper to form a herb paste.

Rub the herb paste evenly over the entire surface of the tenderloin. Place on a wire rack set into a roasting pan, seam side down. Dot with unsalted butter.

Roast in preheated oven until internal temperature reaches 125°F (52°C) for medium-rare (about 25–35 minutes depending on thickness). Use an instant-read thermometer to verify doneness.

Remove from oven, tent loosely with foil and rest 15–20 minutes. Slice into 1/2-inch thick slices for buffet service and hold in a warm pan at about 140°F (60°C) or carve to order.

Preheat oven to 400°F (200°C). Line two sheet pans with foil and lightly oil or spray.

Whisk together Dijon mustard, honey, olive oil, smoked paprika, salt and pepper in a bowl to form a glaze.

Arrange chicken thighs skinless-side up on prepared pans. Brush each piece generously with the honey-mustard glaze.

Bake for 25–30 minutes, or until internal temperature reaches 165°F (74°C) and glaze is caramelized. For extra color, broil 1–2 minutes watching carefully.

Let rest 5 minutes before transferring to buffet pans and garnish with a light sprinkle of chopped parsley if desired.

Preheat oven to 300°F (150°C) or set up a slow cooker on low. In a small bowl mix brown sugar, paprika, onion powder, garlic powder, kosher salt and black pepper to create a dry rub.

Rub the pork shoulder all over with the dry rub, pressing it into the meat. Place pork in a roasting pan or slow cooker fat side up. Add apple cider vinegar and 2 cups stock to the pan (or into slow cooker).

Cover tightly with foil (or with slow cooker lid) and braise in oven for 5–6 hours until fall-apart tender (or cook on low 8–10 hours). Internal temperature should be at least 195–205°F for easy shredding.

Remove pork, let rest 15 minutes, then shred with two forks reserving pan juices. Mix some pan juices into the shredded pork to keep moist. Hold warm for service; offer BBQ sauce on the side.

Preheat oven to 350°F (175°C). Cook the elbow macaroni in salted boiling water until just al dente (about 1–2 minutes less than package directions). Drain and set aside.

In a large heavy pot melt butter over medium heat. Whisk in flour and cook 1–2 minutes until lightly golden (roux).

Slowly whisk in whole milk and heavy cream until smooth. Bring to a gentle simmer, whisking constantly until sauce thickens (3–5 minutes). Season with salt and pepper.

Remove from heat and stir in shredded cheddar, Gruyère and grated Parmesan until melted and smooth. Stir in truffle oil, then fold in the cooked pasta until evenly coated.

Transfer to one or two large baking dishes. In a small bowl mix panko breadcrumbs with olive oil and sprinkle evenly over the top with remaining Parmesan. Bake 20–25 minutes until bubbly and golden on top. Hold warm for buffet service.

Bring a large pot of salted water to a boil. Blanch green beans for 2–3 minutes until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking; drain and pat dry.

In a large sauté pan heat olive oil over medium heat. Add sliced garlic and sauté 1–2 minutes until fragrant but not browned.

Add green beans, toss to coat, season with lemon zest, salt and pepper. Sauté 2–3 minutes until heated through. Hold warm for service.

Preheat oven to 425°F (220°C). Toss halved baby potatoes with olive oil, chopped rosemary, minced garlic, kosher salt and black pepper on sheet pans in a single layer.

Roast 30–40 minutes, turning once, until golden brown and tender. Transfer to holding pans and keep warm for buffet service.

Preheat oven to 400°F (200°C). Grease a 9x13-inch baking pan or cast-iron skillet.

In a large bowl whisk together cornmeal, flour, sugar, baking powder, baking soda and salt.

Whisk buttermilk, eggs and melted butter together in a separate bowl. Pour wet ingredients into dry and stir just until combined (do not overmix).

Pour batter into prepared pan and bake 18–22 minutes until golden and a toothpick inserted into center comes out clean. Cool slightly, cut into squares and serve warm.

Preheat oven to 350°F (175°C). Grease an 9x13-inch baking pan and line with parchment, leaving an overhang for easy removal.

In a heatproof bowl over simmering water or in the microwave, melt butter and chopped bittersweet chocolate together until smooth. Stir to combine.

Whisk in granulated sugar until blended. Add eggs one at a time, whisking well after each addition, then stir in vanilla.

Sift in flour, cocoa powder and salt; fold until just combined (do not overmix). Pour batter into prepared pan and smooth top.

Bake 25–30 minutes until a toothpick inserted in center comes out with a few moist crumbs. Cool completely in pan before cutting into squares for service.

Bring 2 liters of water to a rolling boil. Remove from heat and steep 12 black tea bags in the water for 8–10 minutes depending on desired strength.

Remove tea bags, stir in simple syrup (1 cup sugar dissolved in 1 cup hot water) while tea is still warm. Add lemon slices and refrigerate until chilled.

Serve over ice; keep extra simple syrup on the side for guests who prefer sweeter tea.