I've been asked to cater (or at least provide) some side dishes at an upcoming

D

dawnnys

Well-known member
pig roast. I am thinking potato salad and some other traditional foods, that will be under cover but not under refrigeration for about an hour and a half. I was a little hesitant about anything with mayonnaise in it, so I thought I'd come here for ideas.

It will be for about 60 people. Rolls, fruit, maybe salt potatoes (little potatoes boiled in heavily salted water and then drenched in butter - a local thing, at least it used to be), maybe corn, something green?

Any ideas? Thanks.

 
This is where you can see my food ethnicity trigger change....

I lived in Pittsburgh for 28 years and never tasted greens during that time. Never saw them at the buffet line for a wedding, christening, birthday, funeral, any spot where folks congregated having a shot, a beer (or a shot and a beer), eating food and--depending on the time of year--berating or praising the Steelers, the Pirates, or the Penguins. If stuffed cabbage and rigatoni weren't being served, you weren't in Beaver Valley.

But I've lived down here for twenty years and now I love greens. Happily for me, this brand is very good. Two or three cans in a casserole pan with sauteed onions, a few chunks of bacon (since you'll have the pork as the main dish) and a tray of corn bread....yoy!

Not sure how it would go over in New Yawk, but would happily pop a few cans in the mail for you.

http://www.gloryfoods.com/product.asp?key=%7BEAF0FBB2-EE1A-4F53-9E36-AD8BF0FE851E%7D

 
The last time we did a pig roast I made this. Rec: Lasagna Con Tre Formaggi. It was perfect

with the pork. It's a very pretty and tasteful vegetable lasagna. I made it well ahead and froze and then reheated so that left me extra time for other sides.

Lasagne Con Tre Formaggi

Recipe By : California Culinary Academy
Serving Size : 12 Preparation Time :0:00
Categories : Italian & Pasta Dishes

Amount Measure Ingredient -- Preparation Method

4 tablespoons olive oil
2 shallots -- minced
1 bunch spinach -- washed and shredded
8 lasagna noodles -- cooked
3 pounds ricotta cheese
2 large tomatoes -- sliced
1 pound mozzarella cheese -- sliced
1 cup parsley -- minced
PARMESAN SAUCE:
4 tablespoons butter
5 tablespoons flour
2 cups milk
1 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon ground nutmeg
1/2 cup Parmesan cheese -- grated

Prepare Parmesan Sauce:
In a 2-quart saucepan over low heat, melt butter. Whisk in flour and cook until golden brown, 4 to 5 minutes. Slowly add milk, whisking until smooth and slightly thickened. Add salt, pepper, nutmeg, and Parmesan. Reserve.

Grease and 8x12" baking dish with 2 tablespoons of the olive oil. Preheat oven to 350 F. In a 12" skillet over low heat, heat remaining olive oil. Saute shallots and spinach until spinach is wilted, about 8 minutes.

Place 1/2 cup Parmesan Sauce in baking dish. Place 2 noodles on sauce.
For first layer: Spread 1 pound ricotta on noodle, cover with on half the tomato, 1/2 cup Parmesan sauce and 2 more noodles.

For second layer: Spread 1 pound ricotta cheese on noodle, cover with all of the spinach mixture, 1/2 of the mozzarella, another 1/2 cup Parmesan Sauce and top with 2 more noodles.

For the third layer: Spread the remaining ricotta, remaining tomato, remaining mozzarella, 1/2 cup Parmesan Sauce and remaining noodles. Top with remaining Parmesan Sauce and sprinkle with parsley.

Bake until lightly browned on top and bubbly around edges, about 35 minutes. Cool 10 minutes before serving.

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This REC: Couscous Salad with Dried Fruits might fit the bill...

Couscous Salad with Dried Fruits

Recipe By :Cooking Light- 03/12/03
Serving Size : 28

9 tablespoons olive oil -- divided
3 3/8 cups chopped onion
4 1/2 teaspoons Hungarian hot paprika
2 1/4 teaspoons salt
2 1/4 teaspoons ground cumin
2 1/4 teaspoons ground coriander
1 1/8 teaspoons ground turmeric
1/2 teaspoon ground ginger
4 1/2 dashes ground cinnamon
4 1/2 dashes ground allspice
6 3/4 cups fat-free chicken broth
4 1/2 cups couscous -- uncooked
4 1/2 cups cherry tomatoes -- halved
1 1/8 cups golden raisins
1 1/8 cups chopped pitted dates
1 1/8 cups chopped dried apricots
1 1/8 cups coarsely chopped fresh mint
1 1/8 cups slivered almonds -- toasted
9 tablespoons chopped green onions
13 1/2 tablespoons fresh lemon juice
9 tablespoons chopped green olives
1/2 teaspoon freshly ground black pepper

Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add 3/4 cups onion; saute 5 minutes or until tender. Add paprika and next 7 ingredients (paprika through allspice); cook 30 seconds, stirring constantly. Add broth; bring to a boil. Gradually stir in couscous. Remove from heat. Cover and let stand 5 minutes. Fluff couscous with a fork. Place couscous in a large bowl. Add 1 tablespoon oil, tomatoes, and remaining ingredients; toss well. Serve warm or at room temperature.

NOTES : Serving size: about 1 cup

 
REC: Curried Cream Corn - this is terrific and can be served at room temperature

Curried Cream Corn

Recipe from Alfred Portale who is chef and co-owner of the Gotham Bar and Grill in NYC. He won the James Beard Foundation's Chef Of The Year award in April, 2006.

Curried Creamed Corn

"I started serving corn-on-the-cob with a compound butter made with a bit of curry and garlic," Portale said. "People went wild for it, which led me to develop this recipe for creamed corn with just a dusting of curry powder to it. Not so much that it becomes like Indian food - just a subtle, slight kick."

Curried Creamed Corn
6 ears corn
3 tablespoons unsalted butter
1/2 cup finely chopped onion
1 small jalapeno chili pepper, halved, seeded, and finely chopped (about 2 1/2 teaspoons)
2 teaspoons finely chopped garlic
2 teaspoons Madras curry powder
1/2 cup heavy cream
Coarse salt
Freshly ground white pepper
1/4 cup chopped cilantro leaves

Trim the stalk end of 1 corn cob to enable you to stand it on end securely. Stand the cob on a cutting board and set the blade of a very sharp chef's knife at a slight angle at the top of the cob, where the kernel meets the cob. Draw the knife down along the cob, detaching the kernels. Work your way around the cob, repeating until all the kernels are removed. Repeat with the remaining cobs. You should have about 4 cups of kernels.

Melt 2 tablespoons of the butter in a wide, deep saute pan set over low heat. Add the onion and saute for 5 minutes. Add the chili and garlic, stir, and cook for 2 more minutes. Add the curry powder, stir to coat the other ingredients, and continue cooking for 2 minutes. Add the corn, stir well, and continue cooking for 3 minutes more. Stir in the cream, season with salt and pepper, and let cook until slightly thickened, 2 to 3 minutes. Stir in the remaining butter to enrich the dish, then add the chopped cilantro.

Serve the curried creamed corn family-style from a large serving bowl, or spoon onto a dinner plate alongside any accompaniments.

Makes 4 servings.

Variation: Leave out the cream for a lighter version in which the corn's flavor will be even more pronounced.

Flavor Building: Saute 1 diced bell pepper along with the other vegetables and/or add 1/2 cup of minced scallions along with the cilantro at the end to build out the dish a bit more

 
This is a fantastic green bean salad - Citrus Green Bean Salad:

CITRUS GREEN BEAN SALAD

2 pounds green beans, trimmed and cut into 1-inch pieces (I halved them)

1/2 cup fresh orange juice
1 tablespoon finely grated orange zest
3 tablespoons balsamic vinegar
1 teaspoon sugar (I omitted this)
1 teaspoon coarse-grain mustard (I used creamy Dijon)
3/4 teaspoon salt (I used a few pinches, to taste)
1/2 cup olive oil (I used about 6 Tbsp extra virgin olive oil)
1/2 cup finely chopped red onion
Freshly ground pepper, to taste

In a large saucepan of boiling water, cook the beans until just crisp-tender, about 3 minutes. (I steamed them). Drain and set aside.

In jar with a tight fitting lid, shake together all remaining ingredients. (In a medium mixing bowl, I whisked together all the ingredients, except the oil, then gradually whisked in the oil).

Toss beans with dressing shortly before serving. Serve at room temperature or slightly chilled.

Serves 6-8.

From cooksrecipes.com

 
Celebration Bean Salsa

this is my version of Smitten Kitchen's Confetti salad. So great with hearty tortilla dippers(find the Tostito Gold if you can, they hold up better)

Celebration Bean Salsa
2 15-ounce cans black beans, drained and well-rinsed
1 can garbanzo beans or small white beans, drained and rinsed
2 bell peppers, a mix of colors, chopped into a small dice
½ super-large or 1 medium white onion, chopped into a small dice, or 1 bunch scallions, sliced
1 clove garlic, minced fine
1 tomato, finely chopped or sliced cherry tomatoes or about ½ cup of your favorite salsa
1 small can corn, undrained(the juice adds some sweetness)
Juice of one lime
2 T white vinegar
3 tablespoons olive oil
1/2 teaspoon ground cumin
½ teaspoon salt, pepper
1-2 teaspoons sugar, or more to taste
1/8 teaspoon cayenne, or a few squirts of Thai chili sauce
About 2 T chopped fresh cilantro(do not add if making the day before. It's better added fresh)

Mix first 7 ingredients in a large bowl. In a separate, smaller bowl, whisk remaining ingredients into a vinaigrette. Ideally, you’ll have a ½ cup of dressing. Taste for sweetness/tartness. Pour it over the bean mixture, toss it well and adjust seasonings to taste.

Serve as a dip with hearty corn chips, or as a salad. I like to add cold pasta to the leftovers for a nice lunch salad.

 
The potential problems with potato salad are with the potatoes as well as mayo, BUT

if the salad is well chilled promptly after you make it, and if it's kept chilled until serving, it can sit safely on the buffet for up to four hours.

I wouldn't worry about it.

Also, bottled mayonnaise does not pose the safety risk that a homemade mayonnaise would, because the eggs are cooked.

 
Mayonnaise is also considered a high acid food which will actually

inhibit the growth of bacteria. You can keep commercial mayonnaise at room temperature with no health risk. They recommend refrigerating for quality purposes. Joe is right, it is the low acid foods that mayonnaise is mixed with that pose the hazard.

 
T&T: Red, white, and blue potato salad

I often make this for 4th of July and it is always a hit.


Red, white, and blue potato salad

3 pounds cooked heirloom potatoes - purple Peruvian, red skin and golden skinned
1 cup chopped celery
3/4 cup chopped red onion
3 tablespoons capers
3 tablespoons finely chopped basil
1/2 cup olive oil
1/4 cup rice wine vinegar
1 tablespoon sugar
1 tablespoon Dijon mustard
4 hard boiled eggs, chopped
Plenty of salt and pepper
Generous handful of cherry tomatoes
Fresh chives to garnish

Cut the potatoes into large bite size pieces and put them in a large bowl. Toss with the celery. In a medium bowl, combine the red onion, capers, basil, olive oil, vinegar, sugar and mustard. Let stand for 15 minutes. Toss with the potatoes and celery and add the eggs then season with salt and pepper to taste. Mound on a platter and garnish with the tomatoes and chopped chives.

 
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