ISO special occasion autumn main dish for 10

[mariadnoca]

In summer, we did huge tomahawk steaks with lobster tail. I went all out getting waygu meat from Tasmania w nephew chef cooking and hosting. we had a great time and want to do it again, maybe 4x a year. So now it’s autumn, sil has a big birthday, so want to repeat w something fancy like that. Happy to purchase more meat from the high end butcher with something inspired for nephew to cook. (He love to cook, but took a higher paying job outside food industry, but any occasion to cook/host is a treat for him.)

Any ideas for special occasion dinner party mains to feed 10?

 

[monj]

This Porchetta Abruzzese is a showstopper. We saw the ATK episode on TV and DH really wanted me to make it, despite the fact that there are only 2 of us and I don't eat meat.

It is a bit involved, so you and your nephew might enjoy the challenge. Definitely watch the video, it's really helpful.
Enjoy this complimentary ATK recipe—no login required—for the next 30 days.

Porchetta Abruzzese | America's Test Kitchen

Experience the rich flavors and tender, juicy texture of Porchetta Abruzzese, a beloved Italian roast infused with aromatic herbs and spices.

www.americastestkitchen.com

Costco sells the skin on pork belly. A bit larger than I needed, so I froze the remaining piece.

Also crown roast of pork might be nice too, with apple onion bread dressing (served on the side, not baked in the crown)

 

[mariadnoca]

This Porchetta Abruzzese is a showstopper. We saw the ATK episode on TV and DH really wanted me to make it, despite the fact that there are only 2 of us and I don't eat meat.

It is a bit involved, so you and your nephew might enjoy the challenge. Definitely watch the video, it's really helpful.
Enjoy this complimentary ATK recipe—no login required—for the next 30 days.

Porchetta Abruzzese | America's Test Kitchen

Experience the rich flavors and tender, juicy texture of Porchetta Abruzzese, a beloved Italian roast infused with aromatic herbs and spices.

www.americastestkitchen.com

Costco sells the skin on pork belly. A bit larger than I needed, so I froze the remaining piece.

Also crown roast of pork might be nice too, with apple onion bread dressing (served on the side, not baked in the crown)

This sounds delicious! I can view the recipe, but atk won’t let me watch the video (it’s usually the other way around.), but I think I get the gist.

 

[monj]

This sounds delicious! I can view the recipe, but atk won’t let me watch the video (it’s usually the other way around.), but I think I get the gist.

Try this link out to see if you can view on Youtube. If it doesn't work, go onto the ATK YT page and search porchetta abruzzese, it should come up.
For this recipe, it's a must watch. Maybe not for your fall feast, but it would be great for your holiday gathering as it can be prepped in advance.

Another fall feast idea: Dorie Greenspan's stuffed pumpkin would be nice along with a main protein. Maybe a roasted boneless turkey breast? Pumpkin could also be stuffed with chunks of ham or cooked sausage.

Pumpkin Stuffed with Everything Good | Recipes | PBS Food | PBS Food

You might consider serving this alongside the Thanksgiving turkey or even instead of it omit the bacon and youve got a great vegetarian main course.

www.pbs.org

 

[Marg CDN]

pumpkin soup served in the pumpkin? That was well-received.

 

[marilynfl]

I’d vote for the porchetta. I’ve been entranced by the idea ever since seeing a clip on this chef in CA that does it in a food truck. At the time, it was rotisserie porchetta or chicken…with their drippings falling on roasted potatoes.

Roli Roti – Bone Broth, Sous-Vide & Award Winning Food Truck

Roli Roti is America’s first gourmet rotisserie food truck. Founded by Thomas Odermatt, a third-generation Swiss butcher. The success of Roli Roti rotisserie truck inspired Thomas to nourish people beyond the food trucks. So, he created a line of retail products that empower home cooks to make...

www.roliroti.com

A key ingredient is fennel pollen, so be prepared.

 

[mariadnoca]

The porchetta sounds wonderful and given these food trucks are local to me, now I’m gonna have to go taste it! (Probably after I go back to the endodontist given the dentist told me today my new crown shouldn’t hurt.)

 

[wigs]

I used Google to find the Beef Stroganoff recipe I posted which I love and might fit your needs for a special dinner party. AI found it.==>

Ah, you are thinking of Wigs' famous Red-Chile, Beef and Shiitake-Mushroom Stroganoff! Wigs originally posted this back in April 2009, noting that it was an adaptation of a Mike Fennelly recipe from an old Food & Wine cookbook.

As she promised the community back then: "Do NOT reduce the amount of ancho chile called for either. Trust me on this! I promise you won't be sorry."


Here is the exact archived thread recipe, complete with her personal hosting notes:

Wigs' Red-Chile, Beef and Shiitake-Mushroom Stroganoff

• Yield: Serves 4
• Wigs' Wine Pairing Note: Look for a refreshing red wine like a young California Rhone-style (Mourvedre or Grenache) or a light, young Australian Shiraz.

Ingredients

• 1 pound filet mignon (or filet mignon tips), cut into 1/4-inch-thick slices, stacked and cut into 1/2-inch-wide strips
• 1 Tablespoon cooking oil
• 2 Tablespoons butter
• 1 onion, chopped fine
• 1/2 pound white mushrooms, cut in half
• 6 ounces fresh shiitake mushrooms, stems removed, caps cut in half
• 1 teaspoon salt (divided)
• 1 teaspoon flour
• 2/3 cup chicken stock (homemade or good-quality, canned low-sodium)
• 1/2 cup heavy cream
• 2 teaspoons Dijon mustard
• 1-1/2 teaspoons ancho chile powder (or Chimayo chile powder)
• 1 Tablespoon paprika
• 1/2 pound wide egg noodles
• 1/4 cup sour cream
• 1 Tablespoon chopped fresh dill
• 1 Tablespoon chopped fresh Italian parsley
• 1 teaspoon fresh thyme leaves (Wigs adds: "Put in!")
• 1/8 teaspoon freshly ground black pepper

Instructions

1. Sear the beef: Heat a large nonstick skillet or cast-iron frying pan over high heat. Toss the meat with the oil and sear (in batches if necessary) until medium rare, about 1 minute per side. Remove from the pan.
2. Sauté the vegetables: In a medium frying pan, melt the butter over moderately low heat. Add the onion and cook, stirring occasionally, until translucent (about 5 minutes). Increase the heat to moderate, add all the mushrooms and 1/4 teaspoon of the salt, and cook, stirring, until well browned (about 20 minutes). Reduce heat, add the flour, and cook, stirring, for 1 minute.
3. Build the sauce base: Add the chicken stock, heavy cream, Dijon mustard, ancho chile powder, paprika, and any collected meat juices back into the pan. Simmer over low heat until the sauce thickens, about 5 minutes.
4. Cook noodles: In a large pot of boiling, salted water, cook the egg noodles until just done (about 9 minutes). Drain.
5. Finish & combine: Add the beef, sour cream, dill, parsley, thyme, the remaining 3/4 teaspoon salt, and the black pepper to the sauce. Heat gently, but DO NOT BOIL, or the sauce may curdle. Serve the rich sauce right over the noodles.

---

Wigs' Make-Ahead Tip for Crowds: She once scaled this exact recipe up using a whole 5.5 lb beef tenderloin to serve 26 people. She recommended prepping Steps 1 through 3 completely ahead of time. Right before serving, very slowly reheat the sauce, briefly microwave the seared meat to take the chill off, and then finish Steps 4 & 5.