Heat oil in a large skillet over medium high heat. Add chicken in batches and brown on all sides. Arrange chicken in a single layer in a 9 x 12 x 2-inch baking dish.
Combine the tomato juice, white vinegar, sugar, Worcestershire sauce, ketchup, mustard, black pepper and salt. Pour the sauce over the chicken.
Arrange the onion slices over the chicken. Bake for 1 hour, basting every 10 minutes, until the internal temperature of the chicken reaches 155 degrees. If you want crisper skin, switch the oven to broil and roast it under the heat for a few more minutes.
Allow chicken to rest for 15 minutes before serving.
In a medium skillet, two tablespoons of melt butter over medium heat. Add the celery and onion and sauté for 10 minutes until the vegetables are tender. Remove from heat and set aside to cook slightly.
Combine the cornbread with torn bread in a medium mixing bowl. Pour in chicken broth. Using a potato masher, begin mashing the bread mixture – adding additional broth as needed – until the mixture is slightly soupy.
Mix in the egg, diced shrimp and cooked vegetables. Stir until all ingredients are well combined. Season with salt and pepper.
Lay the catfish fillets, dark side up, on a flat work area. Season each with salt and pepper. Carefully spoon about three tablespoons of the cornbread stuffing down the center of each fillet, stopping about one inch from either end.
Starting at the thicker end of the fillet, gently roll the fillets up. Secure the tapered end with a toothpick. Season the outside of the fillets with salt and pepper.
Melt the remaining two tablespoons of butter. Add ¼ cup of panko breadcrumbs and stir until the breadcrumbs are coated with the butter.
Stir in ¼ cup of grated Parmesan cheese until combined. Spread the breadcrumb/cheese mixture into a pie plate or similar flat dish. Dredge the top of each catfish roll in the breadcrumb/cheese mixture.
Place the fillets in a greased casserole dish. Bake at 350 degrees F for 25 minutes until the fish is opaque and the breadcrumb topping is golden brown.
Garnish with fresh parsley and a drizzle of fresh lemon juice if desired.
2 (12 ounces each) packages of breakfast sausage, any flavor
1 cuppanko bread crumbs
Oil for frying
For the buttered herb grits:
1 cup chicken stock
2 cups water
1 cup heavy cream
2 teaspoons salt
½ teaspoon pepper
1 cup yellow stone ground grits
2 tablespoons chopped fresh parsley
1 tablespoon fresh thyme
3 tablespoons unsalted butter
2 – 3 green onions sliced
For the Scotch eggs:
Bring a large pot of water to a boil. Reduce heat to medium. Gently place eggs in the water and boil for 7 minutes. Immediately immerse with cold water. Once the eggs have cooled, gently peel the shells.
Roll the sausage out onto waxed paper until it is about ¼ inch thick. Place one peeled egg along the edge of the sausage “pancake.” Gently lift the waxed paper and roll up the sausage around the egg. Trip any excess of the ends and seal any seams. Carefully roll the egg between your palms to even it out. The egg should be completely encased in the sausage.
Roll the eggs in the breadcrumbs. At this point, set aside and start working on the grits.
For the grits:
Combine all the liquid ingredients, salt and pepper in a medium saucepan. Bring to a boil.
Stir in the grits. Cover and reduce heat to a simmer. Cook for 30 minutes, stirring occasionally.
In the meantime, heat the oil in a large skillet over medium high heat. Once the oil is hot, fry the Scotch Eggs, two at a time, on all sides until the outside is brown and crispy and the sausage is cooked through, about 5-7 minutes. Repeat with the remaining eggs. Drain on paper towels.
Remove the grits from the heat. Stir in herbs and butter. Heat though until butter is melted.
Ladle grits into a bowl. Top with a Scotch Egg. Sprinkle with sliced green onions.
A half hour before cooking, set the meat out to come to room temperature.
Preheat broiler. Move oven rack to the topmost position, or where the roast will be at least five inches from the heat.
Heat vegetable in a large ovenproof skillet over medium high heat.
Combine salt, black pepper, garlic powder, onion powder and thyme leaves. Season both sides of meat with the seasoning mixture. Gently pat the seasonings into the meat.
Brown roast in hot oil, about 3-4 minutes per side (or until meat no longer sticks to the bottom of the pan).
Place meat under broiler, about five inches below element. Leave oven door slightly ajar to prevent overcooking. Cook for 15 minutes for medium rare, or until an instant read thermometer reads 135 degrees for medium rare, 155 degrees for medium well.
Remove the roast from the pan and set aside. Place 1 tablespoon of butter on top of the roast to melt while it rests. Allow meat to rest for 15 minutes. Tent with aluminum foil to trap the heat.
In the meantime, place the skillet on a burner at medium heat. Add the red wine and scrap any browned bits off the bottom of the pan.
Add the remaining butter to the pan and stir to melt. Season with salt and pepper to taste.
Slice roast against the grain. Serve drizzled with pan sauce.