Pirate's Treasure Recipe
Student Group & Scout Buffet (Minimum of 30) - Salad with choice of Ranch or White Balsamic Vinaigrette, Baked Salmon, Chicken Fingers, Fried Popcorn Shrimp, Macaroni & Cheese, Mashed Potatoes & Gravy, Green Beans, Banana Pudding
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Ingredients
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Salad (for 30+)
Baked Salmon (serves 30)
Chicken Fingers (for 30)
Fried Popcorn Shrimp (for 30)
Macaroni & Cheese (large tray, serves 30)
Mashed Potatoes & Gravy (serves 30)
Green Beans (serves 30)
Banana Pudding (large tray, serves 30)
Method
Salad (for 30+)
- 1
Assemble salad components
In two large serving pans or insulated hotel pans, distribute mixed salad greens evenly. Top each pan with halved cherry tomatoes, sliced cucumber, shredded carrots, and sliced red onion. Sprinkle grated parmesan and croutons over the top. Season lightly with the measured salt and pepper, then cover and refrigerate until service.
- 2
Dressings
Provide ranch and white balsamic vinaigrette in separate containers (about 72 tablespoons each). Label containers and place next to the salad. Toss salads to order to avoid wilting.
Baked Salmon (serves 30)
- 3
Prepare marinade
Preheat oven to 400°F (200°C). In a large bowl, whisk together olive oil, lemon juice, minced garlic, dijon mustard, honey, chopped dill, salt, and pepper until emulsified.
- 4
Marinate and bake
Place salmon portions skin-side down on two or three large sheet pans lined with parchment or foil. Brush or spoon the marinade evenly over the fillets. Let sit at room temperature for 15–20 minutes (or refrigerate up to 2 hours). Bake in preheated oven 12–18 minutes, depending on thickness, until salmon flakes easily and internal temperature reaches 125–130°F for medium doneness (or 145°F per local code). Remove from oven and let rest 5 minutes. Garnish with lemon slices and extra dill. Keep warm in a low oven (200°F) covered with foil for up to 30–45 minutes before service.
Chicken Fingers (for 30)
- 5
Prep breading stations
Set up three stations: seasoned flour (combine flour, salt, pepper, paprika, garlic powder), egg wash (beaten eggs mixed with milk), and panko breadcrumbs in a large shallow pan.
- 6
- 7
Fry or bake
Heat vegetable oil in a deep fryer or large heavy skillet to 350–375°F. Fry chicken fingers in batches 3–5 minutes until golden brown and internal temperature reaches 165°F. Drain on paper towels and keep warm in a single layer on oven trays at 200°F. Alternatively, bake at 425°F for 15–20 minutes, flipping once, until golden and cooked through.
Fried Popcorn Shrimp (for 30)
- 8
Make batter
In a bowl, combine flour, cornstarch, baking powder, salt and pepper. Slowly whisk in cold sparkling water or beer until a slightly thick, smooth batter forms. Keep batter cold by placing bowl in a larger bowl of ice if possible.
- 9
Coat and fry shrimp
Pat shrimp dry, then toss a few at a time into the batter to coat. Fry in hot oil (350–375°F) in batches until crisp and golden, about 1–2 minutes per batch depending on size. Remove and drain on paper towels. Keep warm in a single layer on trays in a 200°F oven. Serve with lemon wedges.
Macaroni & Cheese (large tray, serves 30)
- 10
Cook pasta
Bring a very large pot of salted water to a boil. Cook elbow macaroni until just under al dente (1–2 minutes less than package instructions). Drain and toss with a tablespoon of butter to prevent sticking.
- 11
Make cheese sauce
In a large heavy pot, melt butter over medium heat. Whisk in flour to form a roux and cook 1–2 minutes without browning. Gradually whisk in warm milk until smooth. Cook, whisking, until sauce thickens and coats the back of a spoon. Reduce heat to low and stir in cream cheese (if using) until melted, then add shredded cheddar and Colby/ mozzarella a handful at a time, stirring until smooth. Season with salt and pepper.
- 12
Combine and bake
Fold cooked macaroni into the cheese sauce until evenly coated. Transfer to large hotel pans or baking trays. Sprinkle breadcrumbs and paprika on top if desired. Bake at 350°F for 20–25 minutes until bubbly and golden on top. Keep warm for service.
Mashed Potatoes & Gravy (serves 30)
- 13
Cook potatoes
Place peeled, chunked potatoes in a very large pot and cover with cold water. Add 1 tablespoon salt per gallon of water. Bring to a boil, then simmer until potatoes are fork-tender, about 20–25 minutes. Drain well and return to pot.
- 14
- 15
Make gravy
In a saucepan, heat pan drippings or butter over medium heat. Whisk in flour to form a roux and cook 1–2 minutes. Gradually whisk in broth or water until smooth and simmer until thickened to desired consistency. Season with salt and pepper. Strain if needed for smooth gravy. Keep warm and reheated gently before service.
Green Beans (serves 30)
- 16
Blanch or steam
Bring a large pot of salted water to a boil. Add trimmed green beans and blanch 3–4 minutes until bright green and crisp-tender. Immediately transfer to an ice bath to stop cooking, then drain well.
- 17
Finish and season
In a large sauté pan, melt butter over medium heat and add minced garlic; sauté 30–60 seconds until fragrant. Add drained green beans and toss to coat and warm through, about 2–3 minutes. Season with salt, pepper and optional lemon zest. Hold warm for service.
Banana Pudding (large tray, serves 30)
- 18
Make pudding
Prepare instant vanilla pudding with the measured milk according to package directions or make a cooked vanilla pudding: whisk sugar with egg yolks and cornstarch, temper with warm milk, cook until thick, then stir in vanilla. Chill pudding until cool but still spreadable.
- 19
Assemble banana pudding
In large trays, spread a thin layer of pudding, then a layer of vanilla wafers, then a layer of banana slices. Repeat layers ending with pudding on top. Top with whipped cream or whipped topping and garnish with crushed vanilla wafers. Chill at least 2 hours before serving to allow wafers to soften slightly.