Hostess City Buffet Recipe

Prepare and Brown

Preheat oven to 325°F (160°C). Pat short ribs dry and season all over with 2 tsp kosher salt and 1 tsp black pepper. Heat 2 tbs vegetable oil in a large Dutch oven over medium-high heat until shimmering. Brown ribs in batches, 3–4 minutes per side, until deeply browned. Transfer browned ribs to a plate.

Sauté Aromatics

Lower heat to medium and add chopped onion, carrot, and celery to the pot. Cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add minced garlic and 2 tbs tomato paste; cook 1–2 minutes, stirring, until the tomato paste darkens slightly.

Deglaze and Combine

Pour in 1 cup red wine to deglaze, scraping up browned bits from the bottom. Reduce wine by half over 3–5 minutes. Return short ribs to the pot. Add 3 cups beef stock, 1 tbs Worcestershire sauce, 4 thyme sprigs, 2 bay leaves, and 1 tbs brown sugar. Bring to a gentle simmer on the stovetop.

Braise

Cover the Dutch oven and transfer to the preheated oven. Braise until meat is fork-tender and falling from the bone, about 2.5–3 hours. Check at 2 hours and baste if necessary; add a bit more stock if liquid reduces too much.

Finish Sauce

When ribs are tender, remove them to a tray and skim excess fat from the sauce. Place the pot over medium heat, reduce sauce to desired thickness (10–12 minutes). Stir in 2 tbs unsalted butter to enrich the sauce. Adjust seasoning with salt and pepper to taste. Keep ribs warm in the sauce until service.

Make the Grits

In a medium saucepan, bring 4 cups water and 1 tsp salt to a simmer. Slowly whisk in 2 cups stone-ground grits. Reduce heat to low and cook, stirring frequently, until thick and grits are tender, 20–25 minutes (follow package if different). Stir in 2 cups whole milk during the last 5–10 minutes of cooking to create a creamy texture. Remove from heat and stir in 2 oz cream cheese and 2 cups grated sharp cheddar until melted and smooth. Keep warm, stirring occasionally.

Cook Shrimp and Andouille

Pat shrimp dry and season with 1 tsp kosher salt, 1 tsp black pepper, and 1 tsp smoked paprika. In a large skillet over medium-high heat, melt 1 tbs butter with 1 tbs olive oil. Add sliced andouille and cook until browned, about 3–4 minutes. Transfer sausage to a plate. Add remaining 2 tbs butter to skillet; add minced shallot and 2 cloves minced garlic and sauté 1–2 minutes until fragrant. Add seasoned shrimp in a single layer and cook until just pink, about 1–2 minutes per side depending on size. Return andouille to the pan.

Create Sauce

Deglaze the skillet with 1 cup chicken stock, scraping up browning. Stir in 1 tbs lemon juice, 1 tsp Worcestershire sauce, and 3 tbsp sliced green onions. Simmer 2–3 minutes until sauce reduces slightly and coats shrimp. Taste and adjust seasoning.

Assemble

To serve buffet-style: spoon a generous portion of creamy grits into serving pans or chafing dishes, top with shrimp-and-andouille mixture and spoon pan sauce over. Garnish with additional sliced green onions.

In a medium bowl, whisk together 1 cup mayonnaise, 2 tsp Creole mustard (or Dijon), 1 tbs lemon juice, 1 tsp hot sauce, 1 tsp paprika, 0.25 tsp cayenne, and 1 tsp Worcestershire sauce until smooth. Stir in 1 tsp chopped capers, 2 tbsp finely sliced green onion, and 1 tbsp chopped fresh parsley. Season with 0.5 tsp kosher salt and 0.25 tsp black pepper. Chill at least 30 minutes for flavors to meld before serving alongside shrimp or as a condiment for the buffet.

Cook Pasta

Preheat oven to 350°F (175°C). Cook 1.5 cups elbow macaroni in salted boiling water until just shy of al dente (about 1–2 minutes less than package); drain and set aside.

Make Cheese Sauce

In a medium saucepan over medium heat, melt 3 tbs unsalted butter. Whisk in 3 tbs flour and cook 1–2 minutes to form a blonde roux. Gradually whisk in 2 cups whole milk until smooth. Cook, stirring, until sauce thickens slightly, 4–6 minutes. Remove from heat and stir in 2 cups grated sharp cheddar, 1 cup Gruyère, and 1 tsp Dijon mustard until cheeses melt. Season with 1 tsp salt and 0.5 tsp black pepper.

Combine and Bake

Fold the drained pasta into the cheese sauce until evenly coated. Transfer to a buttered casserole or hotel pan. In a small bowl, mix 0.75 cup panko breadcrumbs with 2 tbs melted butter and sprinkle evenly over the top. Bake in preheated oven 20–25 minutes until bubbly and golden on top. Hold warm for buffet service.

Sauté and Simmer

In a large heavy pot or Dutch oven, heat 1 tbs olive oil over medium heat. Add 8 oz smoked ham hock or chopped bacon and cook until fat renders and pieces brown, 4–6 minutes. Add 1 cup chopped onion and sauté until translucent, 4–5 minutes. Add 3 cloves minced garlic and cook 30 seconds more. Add 2 lbs sliced collard greens, 0.25 cup apple cider vinegar, 2 cups chicken stock (or water), 1 tsp brown sugar, 0.25 tsp red pepper flakes, 1 tsp kosher salt, and 0.5 tsp black pepper.

Braise Greens

Bring to a simmer, reduce heat to low, cover, and cook until greens are tender and flavorful, about 35–45 minutes. Uncover and reduce liquid slightly if needed. Taste and adjust seasoning with additional vinegar or salt as desired. Keep warm for service.