Golden Corral Restaurant Recipes for Home Cooking

We love buffets, don’t we?  Especially when it’s good quality down-home food, served fresh and hot and delicious.

Golden Corral has gained a top reputation in the buffet niche, becoming a fave.

The first Golden Corral Buffet & Grill opened in Fayetteville, North Carolina, in 1973.  With the idea that they could serve good home style cooking and still build a thriving business, they’ve expanded into a top restaurant chain.

Let them speak for themselves: “Golden Corral’s legendary, endless dinner buffet features an enormous variety with 15 proteins including USDA, grilled to order sirloin steaks, pork, seafood, shrimp, and chicken.

“We are especially proud to serve USDA sirloin, aged and hand-cut daily by our in-restaurant butchers. The endless lunch buffet features a wide variety of home-style classics like our pot roast simmered for 12-hours, made-from-scratch meatloaf, crispy fried chicken, creamy mac and cheese, made-from-scratch mashed potatoes, beloved Bourbon Street Chicken…”

Their breakfast buffet serves “made-to-order omelettes, fluffy pancakes, hot-off-the griddle sausage and bacon, fruit, French toast, pastries and much more. Our bakery and dessert buffet are filled with freshly baked breads, like our famous yeast rolls, homemade cakes and pies, delicious cookies, brownies, pastries, and ice cream.” [1]

Now that’s worth bragging about.

>>> I love recreating the best restaurant recipes.  Here’s the recipe for their excellent GOLDEN CORRAL’S SEAFOOD SALAD — and Golden Corral’s BOURBON STREET CHICKEN served with their Brass Bakery Bread Rolls…

 

–Golden Corral’s Seafood Salad–

1 lb. imitation crab meat, shredded

1 cup diced celery

1/2 cup mayonnaise

1/4 cup sliced green onions (with the green too)

1 tablespoon lemon juice

3 hard boiled eggs, chopped.

Mix all ingredients. Refrigerate for about an hour to allow flavors to blend. Serve either a salad, on lettuce, or on split croissants.

 

–Golden Corral’s Bourbon Street Chicken–

1 Pound Chicken leg or thigh meat

Cut in bite size chunks

4 oz Soy sauce

1/2 cup Brown sugar

1/2 tsp. Garlic powder

1 tsp. Powdered ginger

2 tbs. Dried minced onion

1/2 cup Jim Beam Bourbon Whiskey

2 tbs. White wine

Mix all the marinade ingredients and pour over chicken pieces in a bowl.

Cover and refrigerate (stirring often) for several hours (best overnight).

Bake chicken at 350 for one hour in a single layer, basting every 10 minutes. Remove chicken. Scrape pan juices with all the brown bits into a frying pan.

Heat, and add 2 Tbs. white wine. Stir and add chicken. Cook for 1 minute and serve.

 

–Golden Corral’s Brass Bakery Yeast Rolls–

1 envelope Active dry yeast

1/4 cup Very warm water

1/3 cup Sugar

1/4 cup Butter or margarine

1 teaspoon Salt

1 cup Scalding hot milk

1 Egg — lightly beaten

4 1/2 cups Sifted all-purpose flour

2 tablespoons Melted butter or margarine — for brushing rolls.

Sprinkle the yeast over very warm water in a large bowl (Very warm water should feel comfortably warm when dropped on wrist.)

Stir until yeast dissolves.

Add sugar, the 1/4 cup butter or margarine and salt to hot milk and stir until the sugar dissolves and butter or margarine is melted. Cool mixture to 105 to 115 degrees.

Add milk mixture to yeast, then beat in egg. Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough. Use some of the remaining 1/2 cup of the flour to dust a pastry cloth.

Knead the dough lightly for 5 minutes, working in the remaining flour (use it for flouring the pastry cloth and your hands). Place dough in a warm buttered bowl; turn greased side up.

Cover and let rise in a warm place until doubled in bulk, about 1 1/4 to 1 1/2 hours. Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth.

Dough will be sticky, but use as little flour as possible for flouring your hands and the pastry cloth, otherwise the rolls will not be as feathery light as they should be.

Pinch off small chunks of dough and shape into round rolls about 1 1/2 to 1 3/4 inches in diameter. Place in neat rows, not quite touching, in a well-buttered 13 x 9 x 2 inch pan.

Cover rolls and let rise in a warm place until doubled in bulk, 30 to 40 minutes. Brush tops of rolls with melted butter or margarine, then bake in a 375 degree oven for 18 to 20 minutes or until nicely browned.

Serve warm with plenty of butter. This recipe yields about 2 dozen rolls.

Bon Appetit!

Brian Alan Burhoe

 

 

[1] Golden Corral’s latest annual Military Appreciation Monday dinner was a huge success honoring over 433,500 veterans and active duty military with a free dinner buffet and beverage. All Golden Corral restaurants nationwide participated in this event to honor our military heroes, past and present.

Golden Corral Restaurant Recipes for Home Cooking

Keywords: golden corral restaurant, chicken recipes, golden corral buffet grill, family restaurant, rotisserie chicken, made from scratch mashed potatoes, bourbon street chicken, grilled sirloin steak, home style yeast rolls, fried chicken, recipes, seafood salad, pot roast, meatloaf

About Brian Alan Burhoe

A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants and institutional kitchens for over 30 years. He is a member of the Canadian Culinary Federation. Brian's articles reflect his interests in food service, Canadian history, imaginative literature, wildlife writing, animal rights, wilderness preservation and our best friends -- our dogs. See his CIVILIZED BEARS!
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