Ellis Square Recipe

Prep fish

Pat grouper fillets very dry with paper towels. Season both sides evenly with 2 tsp kosher salt, 1 tsp black pepper and 1 tsp paprika. Lightly dust both sides with 1/2 cup all-purpose flour and shake off excess.

Cook

Heat a large skillet over medium-high heat. Add 4 tbs olive oil and 2 tbs unsalted butter. When butter foams and oil shimmers, place fillets in skillet without crowding (work in two batches if needed). Sear 3–4 minutes per side until a golden crust forms and the fish flakes easily (internal temp ~135–140°F / 57–60°C).

Finish

Remove fish to a warm tray. Off heat, squeeze juice from 1 lemon over fillets and sprinkle with 2 tbs chopped parsley. Keep warm for buffet service (cover loosely with foil).

Preheat & season

Preheat oven to 425°F (220°C). Pat chickens dry and rub each all over with olive oil (6 tbs). Combine 2 tbs kosher salt, 2 tsp black pepper, 1 tbs garlic powder and 1 tbs paprika; rub evenly over skin and inside cavities. Stuff each cavity with a lemon half, 3 rosemary sprigs and a quartered onion.

Roast

Place chickens breast-side up on a rack in a roasting pan. Roast for 1 hour to 1 hour 20 minutes, until juices run clear and internal temp at thickest part of thigh reaches 165°F (74°C). Baste once halfway through with pan juices. If skin browns too quickly, tent with foil.

Rest & carve

Remove chickens and rest 15 minutes tented with foil before carving. Carve into portions for buffet and keep warm on serving platters.

Cook pasta

Bring a large pot of salted water to a boil. Add 1.5 cups elbow macaroni and cook until just shy of al dente (about 1–2 minutes less than package directions). Drain and set aside.

Make sauce

In the same pot, melt 3 tbs unsalted butter over medium heat. Whisk in 3 tbs flour and cook 1–2 minutes to form a roux without browning. Gradually whisk in 2 cups whole milk until smooth. Cook, whisking, until sauce thickens and coats the back of a spoon (3–5 minutes). Stir in 2 cups grated sharp cheddar and 1 cup white cheddar or gruyere until melted and smooth. Add 1 tsp Dijon mustard, 1/2 tsp hot sauce (optional), 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning.

Combine & top

Fold the drained pasta into the cheese sauce until evenly coated. Transfer to a shallow casserole for buffet service. Mix 1/2 cup panko breadcrumbs with 1 tbs melted butter and sprinkle over the top. If holding in a warmer, bake at 375°F (190°C) for 10–12 minutes until topping is golden; otherwise hold covered in a low-temperature steam table.

Prep greens

Thoroughly wash collard greens, remove thick stems and stack leaves; roll and slice into 1-inch ribbons so you have 2 lbs chopped collards.

Sauté aromatics

In a large heavy pot, heat 2 tbs olive oil over medium heat. Add 1 chopped yellow onion and sauté until translucent (4–5 minutes). Add 4 minced garlic cloves and cook 30–60 seconds until fragrant.

Simmer

Add the smoked ham hock (or turkey wing), the chopped collards, 2 cups chicken or vegetable stock, 2 tbs apple cider vinegar, 1/2 tsp red pepper flakes, 2 tsp kosher salt and 1 tsp black pepper. Bring to a simmer, reduce heat to low, cover partially and cook 45–60 minutes until greens are tender and flavors meld. Remove ham hock, shred any meat and return to pot. Adjust seasoning to taste and keep warm for buffet service.

Boil liquid

Bring 6 cups water and 2 tsp salt to a rolling boil in a medium heavy-bottomed pot.

Cook grits

Slowly whisk in 2 cups stone-ground grits. Reduce heat to low and simmer, stirring frequently to prevent lumps and sticking, until grits are tender and creamy, 25–35 minutes (follow package guidance for your grits).

Finish

Stir in 1 cup whole milk and 4 tbs unsalted butter until incorporated. Remove from heat and stir in 2 cups grated sharp cheddar until melted and smooth. Season with 1 tsp black pepper and additional salt to taste. Hold warm in a covered steam pan for the buffet.

Arrange roasted chicken portions and seared grouper on separate warm serving platters. Place macaroni & cheese, collard greens and cheddar grits in appropriate chafing dishes. Garnish fish and grits with chopped parsley and place lemon wedges at the fish station. Keep hot items above 140°F (60°C) on the buffet. Replenish pans as needed.