Need 2nd main for Hot Buffet for 50

I

ilfis

Enthusiast Member
iso of elegant make-ahead main for hot buffet - cooking alone - already am making chicken breast Dijon (white wine, cream, mustard & mushroom) sauce - + confetti rice pilaf - any ideas - I considered Lasagna but it's just too messy for people to serve themselves (most guests are over 75) and I am on my own.

Thanks,

Ivona

 
Beef tips. Will also go with your rice. Easy to self serve.

Also, can be prepared well in advance and will be even better reheated and holds up well on a buffet.

Here's an easy recipe that would lend itself to mass production:

Good sized sirloin tip steak, cut in cubes
3/4 c. water
2 tbsp. beef base
1/2 c. red wine
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. thyme
1 tbsp. cornstarch

Brown meat in pan. Bring other ingredients (except cornstarch) to a boil in separate pot. Lower and thicken with cornstarch. Pour sauce over meat in casserole dish. Place in oven at 300 degrees for 3 hours or until meat tender. Serve with noodles or rice if preferred.

 
HI Ivona - maybe Ham abd Broccoli Casserole?

Although I do like Richard's suggestion of beef tips, above!

From Growlies for Groupies at http://members.tripod.com/~lotsofinfo/index.html - this isn't too easy to find in a gooogle search (I have no idea why not) - so I am including it her as a link, also:

Serves 100

4 boxes (4 lbs.)chopped frozen broccoli
4 med. onions, chopped
6 c. raw rice
4 tsp. Worcestershire sauce
2 lg. (51 oz.) cans cream of chicken soup
2 lg. (51 oz.) cans cream of celery soup
3 c. milk
5 lbs. cooked ham, diced
5 lbs. shredded American or Cheddar cheese

Cook broccoli slightly. Saute onions in 1 cup butter. Cook rice according to directions. Mix together Worcestershire sauce, soups, and milk. Add ham and cheese to soup mixture. Mix together.

Bake at 350 degrees F for 1 1/2 hours.

http://members.tripod.com/~lotsofinfo/index.html

 
This is an interesting website, I've just spent about an hour looking it over (I always need recipes

for crowds. This is nice, ideas for buffet tables, and pictures too!

 
REC: Pork Tenderloin Risotto Bake

Pork Tenderloin Risotto Bake
from Canadian Living

"Medallions of pork bake on creamy risotto. This risotto method cuts both the usual cooking and stirring times."

2 T extra virgin olive oil
1 onion, chopped
2 cloves garlic, minced
3 c mushrooms, sliced
½ tsp salt
½ tsp pepper
2 c arborio or other short grain Italian rice
4 c chicken stock
¾ c white wine or chicken stock
1 c frozen peas
¾ c Parmesan cheese, grated
2 (1½ lb) pork tenderloins
1 tsp dried rosemary, crumbled

Topping:

2 c fresh bread crumbs
¼ c pine nuts, toasted
2 T fresh parsley, chopped
3 T butter, melted

In large saucepan, heat 1 tablespoon of the oil over medium heat; fry onion, garlic, mushrooms and ¼ teaspoon each of the salt and pepper, stirring occasionally, until softened and mushroom liquid is evaporated, about 5 minutes.

Add rice; stir to coat grains. Add stock and wine; bring to boil. Cover and reduce heat to low; cook, stirring once, until rice is almost tender, about 10 minutes. Add peas and Parmesan cheese. Scrape into 13x9” glass baking dish.

Meanwhile, cut pork into 2” thick slices. With meat mallet, pound to ¼” thickness. Sprinkle both sides with rosemary and remaining salt and pepper. In skillet, heat remaining oil over medium-high heat; brown pork. Arrange on risotto.

Topping: In bowl, stir together bread crumbs, pine nuts and parsley; drizzle with butter, tossing to combine. Sprinkle over pork. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours. Add 10 minutes to covered baking time.)

Cover with foil; bake in 375°F oven for 20 minutes. Uncover and bake until topping is golden, about 10 minutes.

Makes 8 servings

 
REC: Cranberry Meatballs

These got good reviews at recipezaar.

Cranberry Meatballs

"These are great for parties as appetizers or serve as a meal over rice."

¾ lb lean ground beef
¾ lb ground lean pork
1 large egg
1 c Progresso Italian-style fine bread crumbs
¼ c parsley, minced
¼ c onions, minced
1/8 c ketchup
1 tsp Worcestershire sauce
1 tsp prepared horseradish
1 clove garlic, minced
1 tsp butter
16 oz cranberry sauce
12 oz Heinz Chili Sauce
2 tsp brown sugar

Mix together everything from beef to garlic. Form into walnut size meatballs.

Sauce: Mix the cranberry sauce, chili sauce and brown sugar well, and bring to a boil, while stirring. Remove from heat and pour into a crockpot. Keep on low.

Heat butter in skillet to medium and fry meatballs until done. Add to sauce and keep warm in a crockpot.

Makes 50 meatballs.

by DiB’s @ Recipezaar.com

 
I defer to chef Prudhomme on this one---Shrimp Creole from Paul Prudhomme's Louisiana Kitchen...

* Exported from MasterCook *

Shrimp Creole

Recipe By :paul Prudhomme's Louisiana Kitchen
Serving Size : 10

3 1/2 pounds large shrimp with heads -- with heads and shells, as fatty as possible, or
2 pounds shrimp -- deheaded
2 1/2 cups shrimp stock -- in all
1/4 cup chicken fat -- pork lard or beef fat
2 1/2 cups finely chopped onions -- in all
1 3/4 cups finely chopped celery
1 1/2 cups green pepper -- finely chopped
4 tablespoons unsalted butter
2 teaspoons minced garlic
1 bay leaf
2 teaspoons salt
1 1/2 teaspoons white pepper
1 teaspoon ground red pepper
3/4 teaspoon black pepper
1 1/2 teaspoons tabasco sauce
2 tablespoons dried thyme
1 1/2 teaspoons dried basil
3 cups tomatoes, canned -- finely chopped
1 1/2 cups tomato sauce
2 teaspoons sugar
5 cups hot basic cooked rice

1. Rinse and peel shrimp; refrigerate until needed. Use heads and shells to make the basic shrimp stock.
2. Heat the chicken or other fat over high heat in a 4-quart saucepan until melted. Add 1 C of the onions and cook over high heat 3 min., stirring frequently. Lower the heat to med-low and continue cooking, stirring frequently, until onions are a rich brown color but not burned, about 3 to 5 min. Add the remaining 1-1/2 C onions, the celery, bell peppers and butter. Cook over high heat until the bell peppers and celery start to get tender, about 5 min, stirring occasionally. Add the garlic, bay leaf, salt and peppers; stir well. Then add the Tabasco, thyme , basil and 1/2 C of the stock. Cook over med. heat about 5 min., stirring occasionally. Add the remaining 2 C stock and the sugar. Continue simmering sauce for 15 min., stirring occasionally.
3. Cool and refrigerate if made the day before. Or, if serving immediately, turn heat off and add the shrimp; cover the pot and let sit just until shrimp are plump and pink, about 5 to 10 min. Meanwhile, heat the serving plates in a 250 deg. oven. Serve immediately.
4. To serve, center 1/2 C. mounded rice on each heated serving plate; spoon 1 C. Shrimp Creole sauce around the rice and arrange 8 or 9 shrimp on the sauce.

NOTES : Can use 2 pounds of deheaded shrimp

 
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