Mizzen Buffet Recipe

In a large bowl combine mixed salad greens, halved cherry tomatoes, sliced cucumber, sliced red onion, and shredded carrot. Toss gently with balsamic vinaigrette until evenly coated. Season with salt and black pepper to taste. Top with croutons just before serving to keep them crisp.

In a medium bowl whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, and black pepper until smooth. Add shredded green and red cabbage and grated carrot. Toss thoroughly to coat. Refrigerate at least 1 hour (or overnight) to let flavors meld; stir again before serving and adjust seasoning if necessary.

Cook pasta in salted boiling water to al dente, drain, rinse under cold water and drain well. In a large bowl combine cooled pasta, diced celery, diced red bell pepper, chopped red onion, sliced black olives and mozzarella. Add Italian dressing, chopped parsley, salt and black pepper. Toss to combine and refrigerate 30 minutes before serving to let flavors marry. Stir and adjust seasoning before plating.

Brine & marinate: In a large bowl or resealable bag combine chicken pieces with buttermilk and hot sauce (if using). Cover and refrigerate 4–12 hours (minimum 4 hours) to tenderize and flavor.

Prep dredge: In a shallow dish whisk together flour, cornstarch, paprika, garlic powder, onion powder, dried thyme, cayenne, salt, and black pepper until evenly combined.

Dredge & rest: Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the seasoned flour, pressing flour onto the skin. For extra-crispy crust, dip dredged piece back into buttermilk briefly and dredge again in flour. Place on a rack and let rest 15–20 minutes to set the coating.

Heat oil: In a deep skillet or heavy pot heat vegetable oil to 325–350°F (about medium-high heat). Use enough oil to come halfway up the sides of the chicken pieces (about 1–1.5 cups is listed; increase if using a larger pot).

Fry: Fry chicken in batches without crowding. Fry bone-in pieces about 12–18 minutes depending on size, turning occasionally until crust is deep golden brown and internal temperature reaches 165–170°F for dark meat (check near bone). If crust darkens too quickly, lower heat slightly and finish cooking until safe temperature is reached. Transfer to a wire rack set over a sheet pan; keep warm in a 200°F oven if needed while you finish remaining batches.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment or lightly oil a baking dish.

Make dressing: In a small bowl whisk together olive oil, lemon juice, lemon zest, chopped dill, minced garlic, salt and black pepper.

Assemble & bake: Place salmon fillets skin-side down on the prepared sheet, brush or spoon the lemon-dill mixture evenly over each fillet. Bake for 10–14 minutes (depending on thickness) until salmon flakes easily with a fork and reaches about 125–135°F for medium doneness. Remove from oven and let rest 2 minutes. Serve with lemon wedges.

Preheat oven to 425°F (220°C). Toss halved baby potatoes with olive oil, chopped rosemary or thyme, minced garlic, salt and black pepper in a bowl until evenly coated.

Spread potatoes cut-side down on a baking sheet in a single layer. Roast 25–35 minutes, turning once halfway through, until potatoes are golden brown and tender when pierced with a fork. Finish with a sprinkle of salt and chopped parsley if desired.

Heat oil in a medium saucepan over medium heat. Add chopped onion, bell pepper and celery (the ‘holy trinity’) and sauté 5–7 minutes until softened.

Add minced garlic and tomato paste; cook 1–2 minutes until fragrant and tomato paste darkens slightly. Stir in rinsed rice, smoked paprika, thyme, salt, and black pepper, coating the rice with the tomato mixture for 1–2 minutes.

Add chicken stock (or water) and bay leaf. Bring to a gentle boil, then reduce heat to low, cover tightly and simmer 18–20 minutes until rice is tender and liquid is absorbed. Remove from heat and let rest covered 5–10 minutes. Fluff with a fork and remove bay leaf before serving.

Bring a pot of salted water to a boil. Blanch green beans 2–3 minutes until bright green and just tender. Drain and immediately plunge into an ice bath to stop cooking and preserve color (optional).

Heat butter or olive oil in a skillet over medium heat. Add minced garlic and sauté 30 seconds until fragrant. Add blanched beans and toss 2–3 minutes to heat through. Season with salt and black pepper and serve.

If using ham hock or bacon, brown it in a large pot over medium heat until some fat is rendered. Add chopped onion and sauté until softened, about 4 minutes.

Add sliced collard greens, minced garlic, chicken stock (or water), apple cider vinegar, salt and black pepper. Bring to a simmer, cover and reduce heat to low. Cook gently 30–45 minutes, stirring occasionally, until greens are tender and flavors meld. Remove ham hock to shred meat and return to pot if used. Adjust seasoning and serve.

Heat olive oil in a large skillet over medium heat. Add diced onion and sauté 4–5 minutes until translucent.

Add minced garlic and smoked paprika and cook 30 seconds. Add sliced okra and diced tomatoes; stir to combine. Cook uncovered 8–12 minutes, stirring occasionally, until okra is tender and any excess moisture has reduced. Season with salt and black pepper and serve.

Arrange salads (house salad, coleslaw, and pasta salad) in separate bowls on the buffet. Place fried chicken and baked salmon on warm platters; garnish salmon with lemon wedges and parsley. Put roasted potatoes and Savannah red rice in serving dishes. Offer the chosen vegetable option in its own dish. Provide tongs and serving spoons so guests can portion to taste.