Schooner Buffet Recipe

Marinate chicken

Pat chicken pieces dry. In a bowl, combine buttermilk and hot sauce. Submerge chicken, cover and refrigerate 4 hours to overnight (minimum 1 hour).

Prepare coating

In a shallow dish, whisk together flour, cornstarch, salt, pepper, smoked paprika, garlic powder and onion powder until combined.

Fry or bake

For frying: heat oil in a deep skillet to 350°F (175°C). Remove chicken from buttermilk, letting excess drip off, dredge thoroughly in seasoned flour. Fry in batches 12–15 minutes, turning once, until internal temp reaches 165°F and crust is deep golden. Transfer to a rack over a sheet pan to drain. For baking: preheat oven to 425°F (220°C). Spray a rack set in a sheet pan with cooking spray. Dredge as above, place on rack, spray tops lightly with cooking spray and bake 35–45 minutes, turning once, until 165°F and golden brown.

Keep warm on a low oven (200°F/95°C) if holding for buffet service.

Season and cook tilapia

Pat tilapia fillets dry. Season flour with 1 tsp salt and 1/2 tsp pepper. Lightly dredge fillets in flour. For pan-sear: heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear fillets 2–3 minutes per side until opaque and lightly browned. For baking: preheat oven to 400°F (200°C), place dredged fillets on a baking sheet with a little oil and bake 8–12 minutes until cooked through.

Make lemon caper cream sauce

In the same skillet (or a separate small saucepan), melt remaining 2 tablespoons butter over medium heat. Add shallot and sauté 1–2 minutes until softened, add garlic and cook 30 seconds. Deglaze with white wine (or 1/4 cup stock), scraping up browned bits. Stir in lemon juice and capers, simmer 1 minute. Reduce heat to low and stir in heavy cream, cook until slightly thickened, about 2–3 minutes. Season with salt and pepper to taste and finish with chopped parsley.

Spoon sauce over fillets for service and keep warm gently (low oven or covered skillet over the lowest heat).

Prepare roast

Preheat oven to 425°F (220°C). Pat pork loin dry. Rub with olive oil, minced garlic, salt, pepper, rosemary and thyme. Tie roast with kitchen twine if necessary for even shape.

Roast

Place roast on a rack in a roasting pan. Roast at 425°F for 15 minutes to develop a crust, then reduce oven to 350°F (175°C) and roast until internal temperature reaches 145°F (63°C), about 20 minutes per pound (approx 40–60 minutes for a 3-lb roast). Remove roast to a cutting board and let rest 15 minutes.

Make natural jus

Pour pan drippings into a skillet, skim excess fat leaving about 2 tablespoons. Place over medium heat, add 2 cups stock and scrape up browned bits from pan. Simmer to reduce by about one-third (5–8 minutes). Finish by whisking in 1 tablespoon cold butter for a glossy jus. Taste and adjust seasoning. Slice roast and serve with jus passed alongside.

Hold sliced pork loosely tented and warm for buffet service; keep jus warm in a small covered pot.

Cook potatoes

Place peeled, cubed potatoes in a large pot and cover with cold salted water. Bring to a boil and simmer until potatoes are fork-tender, about 15–20 minutes. Drain well.

Mash

Return potatoes to the pot off the heat. Add 4 tablespoons butter, pour in milk a little at a time, and mash until smooth and creamy. Season with 2 teaspoons salt and 1 teaspoon pepper. Adjust butter and milk to reach desired richness and consistency.

Make gravy

In a small saucepan, heat 2 tablespoons pan drippings or butter over medium heat. Whisk in 2 tablespoons flour and cook 1–2 minutes to form a roux. Gradually whisk in 1 cup stock, simmer until thickened 3–5 minutes. Season to taste. Keep warm and spoon over mashed potatoes when serving.

Keep mashed potatoes warm in a covered pan or insulated server for buffet service.

Cook pasta

Bring a large pot of salted water to a boil. Cook elbow macaroni until just al dente according to package directions. Drain and set aside.

Make cheese sauce

In a saucepan, melt 4 tablespoons butter over medium heat. Whisk in 4 tablespoons flour and cook 1–2 minutes. Gradually whisk in 2 cups milk and bring to a gentle simmer until thickened. Reduce heat to low and stir in shredded cheddar and cream cheese until melted and smooth. Season with 1 teaspoon salt, 1/2 teaspoon pepper and 1/2 teaspoon dry mustard if using.

Combine and bake (optional)

Stir sauce into cooked macaroni until evenly coated. For baked topping, transfer to a baking dish, sprinkle breadcrumbs on top and dot with remaining butter, then bake at 350°F (175°C) 15–20 minutes until bubbly and golden. For buffet, keep warm in an insulated pan.

Prepare greens

Rinse collard greens well, remove thick stems and stack leaves, roll and slice into ribbons.

Cook

In a large pot, brown the ham hock or bacon over medium heat, then add chopped onion and sauté until softened. Add minced garlic and cook 30 seconds. Add collard greens, apple cider vinegar, chicken stock (or water), red pepper flakes, salt and pepper. Bring to a simmer, cover and cook gently until greens are tender, 30–45 minutes. Taste and adjust seasoning, removing ham hock to shred meat back into the pot if used.

Keep warm and serve alongside other sides.

Sauté okra and tomatoes

Heat olive oil in a skillet over medium heat. Add sliced onion and sauté until translucent, add garlic and cook 30 seconds. Add okra and cook, stirring occasionally, until it begins to brown and is just tender, about 6–8 minutes. Add chopped tomatoes, salt, pepper and 1/2 teaspoon sugar if tomatoes are very acidic. Simmer 3–5 minutes until juices marry and tomatoes soften but not completely broken down.

Serve immediately or keep warm on low heat for buffet service; avoid overcooking to minimize sliminess.

Prepare and plate the seasonal dessert according to that day's selection (examples: fruit cobbler — prepare fruit filling, top with biscuit or crumble and bake; bread pudding — assemble custard-soaked bread and bake). Portion into 6 servings and keep at appropriate temperature (cool for chilled desserts, warm for cobblers) until serving.