I know I haven't been here much but I hope you'll help me out anyway. i have some very

[cynupstateny]

special people coming for lunch on Saturday, one is a chef. Please help me out on a " do ahead as much as possible" No special dislikes, no food allergies. Looking for a wow factor, if it's possible with a do ahead.

 

[barb_b]

Big hugs Cyn.... Give me a minute; I have a few thoughts; fish related, that are made in stages.

I'm all about making ahead of time....

 

[barb_b]

Rec / Links to Orzo with Feta / Shrimp; includes ideas for sides

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=168556

 

[barb_b]

Rec: Randi's Salmon with Pinot Grigio Sauce

I have made this a number of times. My husband describes as "restaurant quality" It is lovely to eat, look at and is make ahead, for the most part. I actually do not do salmon, but use other fish. Such a fun, unique dish.

http://www.finerkitchens.com/swap/forum11/22_Salmon_with_Pinot_Gris_Caper_Sauce

 

[barb_b]

Are you thinking cold or warm dishes....Lunch is a tricky one. If thinking more cold / platters

than I have some thoughts on quiche....

 

[orchid]

What type of lunch are thinking about? Here are a couple of ideas.

All of these can be prepped well before. The pork pops are delicious and could be assembled the day before and only take minutes under the broiler. The pork in a baguette can be put together the day before or in the morning and then baked before your guests arrive. It would hold for a while easily. It doesn't need to be piping hot.

Bacon Pork Pops on Lemongrass Sticks
http://www.foodnetwork.com/recipes/bacon-pork-pops-on-lemongrass-sticks-recipe.html

PAT’S CILANTRO COCONUT RICE
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=26338

Herbed Pork Tenderloin in a Baguette
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=229808

 

[barb_b]

Search is not working for me... I know I posted a rec from Sarah Chase for a wonderful quiche like

dish. It is made in a springform pan, and has beautiful layers, and surprising to see this height for a breakfast dish. I hope someone can find it.

 

[orchid]

Bacon Pork Pops on Lemongrass Sticks

Bacon Pork Pops on Lemongrass Sticks

http://www.foodnetwork.com/recipes/bacon-pork-pops-on-lemongrass-sticks-recipe.html

 

[orchid]

PAT

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=26338

 

[orchid]

Herbed Pork Tenderloin in a Baguette

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=229808

 

[deb-in-mi]

This is delicious!

 

[charley]

Hey Cyn. Welcome. I have made a smoked salmon cheesecake for a luncheon offering.

A wedge on a plate. Maybe some asparagus, a few berries (black, blue, straw), and a roll? The salmon cheesecake is a lovely shade of coral. Then a dessert?

 

[gayr]

Hi Cyn, Good to see you - Ina Garten's Roasted Salmon Nicoise - this is wonderful!

Read the reviews...........

http://www.foodnetwork.com/recipes/ina-garten/roasted-salmon-nicoise-platter-recipe.html#communityReviews

 

[charley]

This would be outstanding I think. also

 

[dawn_mo]

I am making a pork loin that is served chilled as a sandwich.

It is a maple-mustard-garlic pork loin. You marinated it and then grill it, either on your grill or on a stove top grill pan. Then you refrigerate it and slice it to serve as a sandwich.
I haven't made this, but it sounds good. I am going to serve it on warmed ciabatta rolls with basalmic tossed fresh greens. I am not making it until Tuesday, so it isn't tried and true. I will let you know how it turns out. Good luck and it's good to see you!

 

[pat-nocal]

Are you thinking frittata? I searched on "Sarah Leah Chase" and your name and

saw several places where you posted frittata.

I have Open-House Cooking by Sarah Leah Chase as well as her Cold-Weather Cooking and don't see a quiche listed in the index so perhaps it's frittata you are thinking?

 

[pat-nocal]

Ina Garten's Roasted Salmon Nicoise Platter would be love, and do-ahead. And thinking seasonal foods

like... strawberries, asparagus, peas, spring greens (arugula, spinach, watercress), etc. would impress the chef. smileys/smile.gif

Some fresh strawberry crepes would be a nice finish to the nicoise salad and the crepes can be made ahead.

http://www.foodnetwork.com/recipes/ina-garten/roasted-salmon-nicoise-platter-recipe.html

 

[pat-nocal]

I meant 'lovely'. smileys/wink.gif

 

[cynupstateny]

Wow...it all sounds great. leaning toward the quiche, if the recipe can be found,

Or the orzo shrimp dish. I think either would be good with mixed baby greens Serving nephew's olive oil cake with fresh berries for dessert.

Thanks...you're all great!