New job and I need your help!!

M

moyn

Well-known member
The new job I took is as dinner chef - basically, every night I will make one meat main, one veg main and one "snacky" meal, i.e. panini, etc...

The mains will be things like lasagna, shepherd's pie, strogonoff... you all get the idea...

Now, please send me more ideas!!! I am making all the menus and working on my own feeding 100-150 every night...

Big task, but I know there are some great ideas in here, so fire away!!

Gracias

Sandra

 
Sandra, here's an easy one: REC: Roast Pork (like Mom used to make for Passover)

Obviously, you'll have to increase the proportions to serve your 100-150 but it's fairly easy to make, cost effective and everybody likes it.

Pork Roast (Like Mom used to make for Passover)

1 3-1/2 to 4lb Pork Rump Roast
fresh Lemon Juice
Soy Sauce
Garlic Powder
fresh ground Black Pepper
1 Tbsp Ground, Toasted Fennel Seeds (optional)

Pierce roast all over, then season with lemon juice, soy, garlic powder,black pepper and optional fennel seed. Place meat, fat side up, on a rack in a roasting pan and bake at 350° for 1/2 hour per pound.

Then, remove pan from oven and let meat cool 1/2 hour. Wrap meat in tin foil and return to oven for another 1/2 hour. Drain the juices into a fat separator. Use the fat and an equal amount of flour to make a light roux, add remaining juices and chicken stock (if necessary.) Adjust seasonings and serve over pork.

You can accompany this with steamed rice, mashed potatoes or if you're feeling ambitious, a mushroom risotto. The other accompaniment should be apple slices sauteed in applewood bacon but in a pinch a dollop of chunky applesauce will do.

Good luck, you've got your work cut out for you.

 
My favorite menu for a crowd: Provencal Chicken, Braised Rice, Zucchini Nicois, Feta Peppers

 
Provencal Braised Chicken

This is adapted from "Classic Home Cooking" by Mary Berry and Marlene Speiler (theirs uses a whole chicken). The sauce is out of this world. To bake this in quantity, use foil-covered roasting pan(s). You can also do the white and dark meat in separate pans.

PROVENCAL BRAISED CHICKEN

1 cut-up chicken
Salt
Ceyenne pepper
Herbs de Provence
1 head of garlic, cloves peeled
1 red bell pepper, diced
1 carrot, diced
6 parsley sprigs
1-1/2 cups (or more) chicken stock
1 cup red wine vinegar
1 Tbs. tomato paste
Chopped parsley (to garnish)

Preheat over to 375*

Season the chicken generously with salt, ceyenne and herbs de Provence. Place skin-side-up in a skillet, interspersed with the garlic, red pepper and carrot. Tuck in the parsley sprigs and pour on stock to almost cover the chicken.

Place in the oven and braise until chicken is just cooked through, about 30 minutes. (The breasts may be done sooner than the rest.)

Remove the chicken from the skillet and set aside (or refrigerate.) Place the skillet on the stove, off center, and simmer until vegetables are very soft, about 45 minutes, skimming most of the fat that collects to one side. Remove the parsley, puree the skillet's contents in a blender and return to the skillet. Continue to reduce sauce until thickened.

Meanwhile, reduce the vinegar in a saucepan to 3 Tbs.

Add the reduced vinegar and tomato paste to the sauce and correct seasoning. Reduce further if necessary. Return the chicken to the pan to reheat gently. Serve on a platter, sprinkled with chopped parsley

To make ahead, chill the chicken. Cool the sauce over ice until almost gelled, pour over the chicken and refrigerate. It will keep several days.

 
REC: Braised Rice

From Julia Child. If the proportions of rice and liquid are 1 to 2, it doesn't much matter how much of the other ingredients you use.

1/2 cup diced onions
2 Tbs. butter
1 Tbs. olive oil
1 cup long grain rice
1/4 cup dry white French vermouth
1-3/4 cups hot chicken stock
Salt and pepper
1 bay leaf
Parsley sprigs
A big pinch of thyme, or a few sprigs fresh.

Heat the butter and oil in a saucepan and cook the onions gently until transparent (the fat will turn cloudy, then become clear.)

Turn up the heat and add the rice. Stir until opaque. Add the wine and let burn off 1 minute. Stir in the stock, the herbs and a pinch of salt and pepper and bring to the simmer. Reduce heat, cover partially, and simmer without stirring until most of the liquid is absorbed and steam holes appear on the surface. Remove from heat and cover tightly. Let sit at least 5 minutes. Remove bay leaf and sprigs. Fluff with a fork and correct seasoning.

 
Boeuf Bourguignon for meat main dish. For Vegetarian main dishes - Some ideas...

Various Pasta Dishes such as:
Penne alla Vodka
Vegetarian Lasagne with spinach, mushrooms, etc.,
Pasta with Goat cheese and Asparagus
Penne with Roasted Vegetables (I posted a specific one in Favorites)

Bean Dishes:
Bean Burritos
Bean/Mushroom/Onion/Cheddar Quesadillas,(or can use as "snacky" meal),
Vegetarian Chili (I have a great recipe if you're interested)

Indian dishes, such as Aloo Gobi, Vegetable Curry, etc.

Traditional Couscous without the meat

Vegetarian Stuffed Peppers (stuffed with black beans, rice, cheese, tomatoes, etc)

 
REC: Feta Peppers

Also from Julia Child. It's very pretty with red, yellow and green bell peppers, quartered. I've also made it with halved jalapenos as a Mexican hors d'oeuvres.

2 bell peppers or mild green chiles, cut into boat shapes, seeds and veins removed

FILLING:

1/2 cup feta cheese or goat cheese
1/3 cup sour cream
1 egg yolk
Salt and pepper
Worchestershire sauce
Tabasco

Mash the cheese, stir in the sour cream and egg yolk, and season highly to taste with salt, pepper, Worchestershire and Tabasco.

Place the peppers in an oiled pan and spoon the filling into them.

About 20 minutes before serving, set in a 450* oven until slightly puffed and browned, about 15 minutes. They can be kept warm in the turned off oven for 15 to 20 minutes but the puff will deflate somewhat.

 
Another crowd pleaser: Wild Mushroom Lasagna with Three Cheeses...

This is a Bon Appetit/epicurious recipe. Sadly, my computer jams every time I try to access my recipe box there, so I can't link to it. But a search there should turn it up. I think it's the best vegetarian lasagna in the world. I serve it with a side of sauteed Italian sausages, onions and peppers to keep the carnivores happy, and the Orange Avocado Salad posted above at 988.

 
Rec: My MIL's brisket

I know it looks bland and uses canned items and the dreaded Lipton Soup Mix -- but it really tastes great and uses an economical cut of meat! Try it!

2 (15 oz) cans tomato sauce
1 can whole berry cranberry sauce
2 envelopes Lipton Onion soup mix
1 cup water

1 - 6 to 8 pound brisket, trimmed

Mix items above and pour over the brisket. Cover with foil. Bake at 325 degress in the oven for one hour per pound (ie. bake 8 hours for an 8 pound brisket). Cool before slicing against the grain. Reheat in 350 oven for 30 minutes. Can be cooked, sliced and frozen, covered in sauce. Freezes beautifully. We eat leftover shredded brisket in quesadillas with shredded mozzerella. Yummy!

 
Rec: Epi's Sweet and Sour Brisket

** recipe will need to be multiplied many times over to feed your crowd!

SWEET-AND-SOUR BRISKET Here's an easy dish to cook ahead for company. Serve it with buttered noodles or mashed potatoes, then add a vegetable to round out a comforting meal. 1 12-ounce bottle beer 1 cup packed canned whole-berry cranberry sauce 1/2 cup catsup 2 tablespoons olive oil 1 4- to 5-pound flat-cut beef brisket 1 large onion, sliced Preheat oven to 3500F. Combine beer, cranberry sauce and catsup in medium bowl and set aside. Heat olive oil in heavy large Dutch oven over high heat. Season brisket with salt and pepper. Add brisket to Dutch oven and sear until brown, about 5 minutes per side. Transfer brisket to plate. Add sliced onion to same pot and sauti until soft and brown, stirring and scraping bottom of pot frequently, about 8 minutes. Place brisket on onions. Pour beer mixture over brisket. Bring liquids to boil. Cover pot tightly. Transfer to oven and bake until brisket is tender, about 3 hours. Let brisket cool 30 minutes before serving. Spoon fat from top of gravy. Transfer brisket to cutting board. Thinly slice brisket across grain. Return brisket to gravy. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat before serving.) Serves 6 to 8. Bon Appitit October 1993 Jan Okun: Encino, California

 
Had it in my file: Rec: Wild Mushroom and Three-Cheese Lasagne

WILD MUSHROOM AND THREE-CHEESE LASAGNE
The combination of ricotta, Parmesan and goat cheese and porcini and shiitake mushrooms makes this classic dish new again. Offer red wine throughout dinner and Italian ice cream and cookies-gelato and biscotti-for dessert.



Sauce
1 7/8-to 1-ounce package dried porcini mushrooms
1 cup hot water

3 tablespoons olive oil
1 medium onion, chopped
12 ounces button mushrooms, sliced
6 to 8 ounces fresh shiitake mushrooms, stemmed, sliced
4 large garlic cloves, minced
1 tablespoon chopped fresh rosemary or 2 teaspoons dried
1/8 teaspoon dried crush red pepper
1/2 cup dry red wine
1 28-ounce can crushed tomatoes with added puree


Filling
2 15-ounce containers ricotta cheese
1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
1/3 cup purchased pesto sauce
2 eggs
1 egg yolk


12 (about) lasagne noodles


20 ounces soft mild goat cheese (such as Montrachet), crumbled


1 tomato, seeded, chopped
Fresh basil or rosemary


For sauce:
Rinse porcini mushrooms briefly under cold water. Place in small bowl. Pour 1 cup hot water over and let soak 30 minutes to soften. Remove mushrooms from soaking liquid, squeezing excess liquid back into bowl; reserve soaking liquid. Chop mushrooms, discarding any hard stems.
Heat oil in heavy Dutch oven over medium heat. Add onion and cook until tender, stirring occasionally, about 8 minutes. Add porcini, button and shiitake mushrooms and garlic. Sauté until mushrooms begin to soften, about 5 minutes. Add rosemary and crushed red pepper and sauté 30 seconds. Add wine. Pour in reserved mushroom soaking liquid, leaving any sediment behind. Increase heat to high and boil until liquid is reduced by half, about 5 minutes. Add canned tomatoes. Reduce heat to medium-low and simmer until sauce is thick, stirring occasionally, about 15 minutes. Season with salt and pepper.

For filling:
Combine ricotta, Parmesan and pesto in medium bowl. Season to taste with salt and pepper. Mix in eggs and yolk. (Sauce and filling can be prepared 1 day ahead. Cover separately and refrigerate.)

Cook noodles in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water to cool; drain.

Oil 13x9x2-inch baking dish. Spread 1/4 of sauce over bottom of dish. Arrange 3 or 4 noodles over, trimming to fit as necessary. Spread half of filling over. Spoon 1/4 of sauce over. Sprinkle with 1/3 of goat cheese. Top with 3 or 4 noodles, trimming to fit. Spread remaining filling over noodles. Spoon 1/4 of sauce over. Sprinkle with 1/3 of goat cheese. Top with 3 or 4 noodles, trimming to fit. Press gently to compact. Spread with remaining sauce. Sprinkle with remaining goat cheese. (Can be prepared 1 day ahead; cover with plastic wrap and refrigerate. Let lasagne stand 1 hour at room temperature before continuing.)

Preheat oven to 350°F. Cover lasagne with foil and set on baking sheet. Bake 35 minutes. Uncover and continue baking until sauce bubbles and cheese melts, about 35 minutes. Garnish with tomato and let stand 15 minutes. Garnish with herbs and serve.



Serves 8.


Bon Appétit

March 1994

 
The Thai thighs or Five Ingredient Chicken would be good.

Stuffed red bell peppers.
A plain roast chicken in the manner that they are done in the markets in Paris. Whole chicken, liberally sprinkled with season salt (like Morton's Natural season salt--or kosher) and pepper. Place on a bed of sliced onions and quartered red potatoes. Roast @ 400* for 1 hour.

Thai shrimp curry? Fast and easy and delicious.

 
My favorite Potato Gratin that I usually serve with Coq au Vin and would be perfect with the

above braised chicken, bourguignon - well, any of them. It is from Ina Garten:

Potato-fennel gratin

2 small fennel bulbs
1 yellow onion, thinly sliced
2 tablespoons olive oil
1 tablespoon unsalted butter
2 pounds russet potatoes (4 large)
2 cups plus 2 tablespoons heavy cream
2-1/2 cups grated Gruyere cheese (1/2 pound)
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper

Preheat to 350F
Butter inside of 10x15x2" (10 cup) baking dish. Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximatley 4 cups of sliced fennel. Saute the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.
Peel potatoes, then thinly slice them by hand or with a mandoline (ouch). Mix the sliced potatoes in a large bowl with 2 cups cream, 2 cups Gruyere, salt and pepper. Add fennel and onion and mix well.
Pour into baking dish. Press down to smooth potatoes. Combine the remaining 2T of cream and 1/2 C Gruyere and sprinkle on top. Bake for 1-1/2 hours, until potatoes very tender and top is browned and bubbly. Let set 10 minutes and serve.

 
Another brisket recipe "Brisket with Portobello Mushrooms and Dried Cranberries"

BRISKET WITH PORTOBELLO MUSHROOMS AND
DRIED CRANBERRIES
Uncork a Cabernet Sauvignon or Burgundy to serve with dinner.
8 SERVINGS:
1 cup dry red wine
1 cup canned beef or chicken broth
½ cup frozen cranberry juice cocktail concentrate, thawed
1/4 cup all purpose flour
1 large onion, sliced
4 garlic cloves, chopped
1½ tablespoons chopped fresh rosemary
1 4-pound trimmed flat-cut brisket

12 ounces medium portobello mushrooms, dark gills scraped away, caps thinly sliced
1 cup dried cranberries (about 4 ounces)


Preheat oven to 300 degrees F. Whisk wine, broth, cranberry concentrate and flour to blend in medium bowl; pour into 15xlOx2-inch roasting pan. Mix in onion, garlic and rosemary. Sprinkle brisket on all sides with salt and pepper. Place brisket, fat side up, in roasting pan. Spoon some of wine mixture over. Cover pan tightly with heavy-duty foil.

Bake brisket until very tender, basting with pan juices every hour, about 3 1/2 hours. Transfer brisket to plate; cool 1 hour at room temperature. Thinly slice brisket across grain. Arrange slices in pan with sauce, overlapping slices slightly. (Brisket can be prepared 2 days ahead. Cover and refrigerate.)

Preheat oven to 350 degrees F. Place mushrooms and cranberries in sauce around brisket. Cover pan with foil. Bake until mushrooms are tender and brisket heated through, about 30 minutes (10 more minutes if brisket has been refrigerated). Transfer sliced brisket and sauce platter and serve.

Source: Bon Appetit, Dec. 1998

 
What about (m)

Chili with sides

Ropa Vieja w/ Rice and Beans

Meat Loaf?

Ham is always well rec'd...

Can you tell that for 150 people, I am thinking what can you make ahead.

Will keep my thinking cap on. Congrats on your new responsibilities/job! How fun/stressful! Keep us posted on what you make!

Regards,
Barb

 
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