Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

tammylc

Dinner for 40

Recommended Posts

Hello Tammy!

I really enjoyed this thread-- thank you for keeping it going for so long. You're amazing! I have a couple of suggestions; I hope they help.

1. BBQ pork sandwiches: pork shoulder butt is often very cheap-- if you rub the butt with spice rub, put it in a 275 degree oven, and let it cook slowly for 8 hours, it becomes very soft and delicious. You could do this in the AM, then have your prep cooks shred (ie pull) the meat. The meat can be mixed with BBQ sauce and served with buns, beans, and cole slaw. Maybe the vegetarians could have bbq seitan.

2. When you were discussing chicken thighs, I was reminded of another Fine Cooking recipe: Chicken Thighs Baked with Lemon, Sage, Rosemary, and Thyme. It looks like it would serve your purposes well. It's from FC #46, Aug/Sept 2001.

http://www.taunton.com/finecooking/recipes...emon_herbs.aspx

3. Black beans and rice were mentioned upthread. I usually stew the beans separately from the rice and combine them, as you mentioned you like to do. This is very adaptible for vegetarians, and small children seem to enjoy it too. It's amenable to great garnishing-- avocado, sour cream, salsa, etc.

Good luck and please continue posting your adventures!

Cheers, Jen


Edited by iguana (log)

Share this post


Link to post
Share on other sites

Thanks for the comments, Jen! I love your idea about pork shoulder - that's the kind of make-ahead meal that would actually make sense for me, and will be quite seasonal come summer! And I could add my own special touch by making a couple of different homemade BBQ sauces to serve it with. The chicken recipe looks good too!

This would usually be my week to cook, but I'm going away for training, so I'm not back up for a couple more weeks. It will be the day of my son's 3rd birthday, so I'm cooking his favorite foods - macaroni and cheese, grilled cheese sandwiches, steamed broccoli and baby carrots. I'm planning to make a fairly "adult" mac and cheese, since the kids will have grilled cheese sandwiches too. Anyone want to share their favorite recipe for grownup mac and cheese?

Share this post


Link to post
Share on other sites
...I love your idea about pork shoulder - that's the kind of make-ahead meal that would actually make sense for me, and will be quite seasonal come summer!  And I could add my own special touch by making a couple of different homemade BBQ sauces to serve it with....

It's Gretchen's Pulled Pork, from the Fine Cooking forum "Cook's Talk". (Wouldn't want to take undue credit!)

Jen

Share this post


Link to post
Share on other sites
Anyone want to share their favorite recipe for grownup mac and cheese?

I recently (for the first time in a long time) followed a recipe for "potluck mac and cheese" by an otherwise respectable source, and it was a total disaster. I can't remember the last time that I made mac and cheese (for grown ups) and it wasn't great. I was so embarrassed as I was cooking for guests, to boot!

Anyway, I don't have a specific recipe for you (I'm sure others will chime in with that), but a suggestion, since I know that you are concerned with the budget at your job. The best mac and cheese that I ever make is with "cheese ends" that I buy from my supermarket's deli. I go in early in the morning (or call ahead) and ask if they have any cheese ends (the various left over pieces unsold). Usually, these are available at a very low price, and you will get an amazing assortment (of often very expensive cheeses). This odd product makes the best mac and cheese or cheese fondue. Just melt the cheese into a basic white sauce and flavor/season, to taste. I personally like to add roasted garlic to my mac and cheese, and a splash of vermouth or sherry as the spirit moves me. Homemade garlic breadcrumbs on top do it for me.

KBJ

Share this post


Link to post
Share on other sites

I agree with KBJ about the mixed cheese. Depending on your budget, I would use about 1/3 to 1/2 lb. of cheese for every pound of pasta. Instead of a white sauce, you could use 1-2 eggs plus 2 cups of cream. It's less fussy, but may cost more than sauce made with butter, flour and skim milk. I suppose it also depends on concerns re: fat content, etc. Maybe you have mentioned that up-thread somewhere, but I have not read *all* the posts, just about 50%.

My last dinner party I made mac and cheese "by request" for the kids, but the adults ate it up, too.

Am totally enjoying all the posts on quantity cooking, here, and also making note of the menu suggestions. My latest gig is Community Meal Chef at the church up the road. Dinner for 100 on $300 or less. :)

Share this post


Link to post
Share on other sites

Thanks for the reminder that I should report back. The birthday dinner went well - people raved about the mac and cheese. As they should, given that it had 8 lbs of cheese in it! (And actually, I should have made at least one more batch - we had enough, but no leftovers.) I used this Martha Stewart recipe for the proportions, and made four batches of it. I used different kinds of cheese - fontina, gruyere, irish cheddar and gorgonzola. The blue cheese definitely pushed it up a notch and made it grown-up. And the kids still liked it.

This Thursday I'm making the Arroz con Pollo that kbjesq suggested a while ago. After this I don't cook again until the 31st, and I think I'll make the pulled pork like iguana suggested. With coleslaw, I think - anyone have a favorite recipe for slaw? I might like to make a couple different kinds, for variety.

Share this post


Link to post
Share on other sites
This Thursday I'm making the Arroz con Pollo that kbjesq suggested a while ago.  After this I don't cook again until the 31st, and I think I'll make the pulled pork like iguana suggested. With coleslaw, I think - anyone have a favorite recipe for slaw?  I might like to make a couple different kinds, for variety.

Tammy, there are several coleslaw recipes in RecipeGullet. I'm rather partial to the one I entered, and JAZ's Spicy Asian Coleslaw wins raves, especially from those who like a little zip.

Share this post


Link to post
Share on other sites

My favorite creamy cole slaw recipe is from the Complete Meat Cookbook. The two of us can eat almost the whole batch in two sittings. There is also one for an Asian Slaw in the How to Cook Everything book that has just a few ingredients and is very good. If you want recipes, pm me.

Share this post


Link to post
Share on other sites

I just discovered this thread and read the whole thing this afternoon--in between working!

Really interesting, Tammy!

Are you still doing this?

Share this post


Link to post
Share on other sites

I am still doing it. Tonight, in fact, so I came back to the thread to look up an old meal that I'm re-running tonight. I rarely cook anything new these days - just rotate through a menu of staples and favorites, so I never feel inspired to update the thread!

Tonight is pecan-crusted tilapia with brown butter sauce, cajun rice, and green salad. I mostly don't cook this one anymore because it's so labor intensive to fry all that fish. But cooking on the 23rd of December I figured people would be out of town and I'd have a small group, so it wouldn't be too bad, and that was indeed the case - only 29 diners (19 meat eaters, 3 vegetarians, and 7 kids).

Share this post


Link to post
Share on other sites

Tammy,

This Maracell recipe has become a regular at our house. It should be easily scaled. I don't care much for rosemary, so I use thyme instead. DH loves this! I have made it with several types of fish. I think tilapia would work, but you will need to adjust the timing because tilapia filets are thinner than grouper, snapper, etc.

Share this post


Link to post
Share on other sites

Thought I'd bump this thread as I found it very fascinating and thought others might too.

Thank you Tammy!

And I'm glad you did! That's how I just found it, and have now read the entire thread. My eyes are burning & droopy, but now I know I'll be able to follow it. There are lots of fabulous ideas here - and I especially like having it all costed out.

thanks, Tammy, for this great thread.

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Kasia
      Courgette cutlets
       
      I found the recipe for courgette cutlets at www.gotujzcukiereczkiem.pl. It appealed to me at once for three reasons. Firstly, the courgette is my favourite vegetable. Secondly, cutlets, pancakes and crumpets are my children's favourites dishes. Thirdly, this dish is fast, simple and is always a success. You must not use FB while frying, because it may end with you ordering pizza for dinner 

      The cutlets are mild and their flavour is spiced up with feta cheese. You can complement them with your favourite herbs. In my kitchen there is always basil, dill, peppermint, rosemary and thyme. This time I chose dill (in accordance with the recipe) and thyme.

      Ingredients:
      400g of courgette
      1 egg
      150g of feta cheese
      110g of breadcrumbs (+ 4 tablespoons for the batter)
      2 tablespoons of minced dill
      1 tablespoon of thyme
      salt and pepper

      Wash the courgette and grate it. Add salt and leave it in a bowl for 15 minutes. Drain it then mix in the egg, feta cheese, breadcrumbs and herbs. Spice it up with salt and pepper. Make small cutlets with the mixture and fry in oil. Serve with natural yoghurt.
       
       

    • By Bijay@Sugar Daddy Bakes
      I am a Baker and Cake Decorator in India. India has a huge Vegetarian Population that does not even eat eggs/gelatin. So I am constantly looking at finding vegetarian options.
       
      Issue at Hand:
      Regular Butter Cream - American Butter Cream ( Icing Sugar 10X + Butter + Milk/Lemon Juice / Cream) is an option ..and a lot of decorators use this as it sets hard, and they also add shortening into it ..and I am like , Nope I can't eat that , much less serve it. Its too Sweet /Gritty and Crusts and just tasteless. It has also made sure that people in my country to completely throw out any butter cream cake . You say Butter Cream and they say - too Sweet/gritty.
      I have been successful in the last two years to break that impression by making European Meringue based butter cream - I love Swiss Meringue Butter Cream . It is smooth, just sweet enough , takes colour well, pipes well , and is mostly temperature stable. But I can't serve it to people who don't eat eggs.
      I have so far been making a substitute - Ermine/Rue/Cooked Butter Cream - a Flour + Milk+ Sugar custard (AKA Pastry Cream minus the eggs) and whipping butter into it. It tastes good - people like it ..nut its a misery to work with - will not hold shape , will not colour well , and most of all weeps and weeps some more when we chill the cakes.
       
      So I am looking for suggestions on finding a starch that will not weep  when frozen in a custard? And my second approach is to move to Aqua Faba to build the meringue and make SMBC. The starch custard option is easy and economical and does not leave me with mountains of Chickpeas .
       
      would  love to hear thoughts . 
       
      Thanks  
    • By Kasia
      Creamy soup with broad beans
       
      During my last visit to the fruit and vegetable market I bought so many broad beans that I didn't want to risk cooking everything at once. I prepared a rich, creamy soup with them. The green soup, served with a bit of thick yoghurt and nigella, was very tasty.
       
      Ingredients (for 5 people):
      1 kg of broad beans
      half an onion
      1 clove of garlic
      1 tablespoon of butter
      4 sprigs of thyme
      1 tablespoon of caraway seeds
      vegetable stock
      5 teaspoons of thick natural yoghurt
      2 teaspoons of nigella
      2 tablespoons of sunflowers seeds
      salt and pepper

      Cook the broad beans in salty water with the caraway seeds, drain and peel them. Try not to eat everything. Chop the onion and garlic and fry them in butter. Put the peeled broad beans, onion, garlic and sprigs of thyme into a saucepan. Pour in the vegetable stock to cover the vegetables and boil for 10 minutes. Take out the thyme and blend the soup to make a smooth cream. Add vegetable stock until you have the right consistence. Roast the sunflower seeds in a dry pan. Serve the soup with thick natural yoghurt, nigella and sunflower seeds.

      Enjoy your meal!
       
       

    • By pat_00
      OK so it's a bit weird, but I need help making some fake animals out of tofu.
      It's for a vegetarian party, the tricky thing is i need to make it look like the real thing.
      I have a mold ready to use, but it's not really oven safe.
      My idea is to use a basic tofu meatloaf recipe, put it in the mold and chill it until it sets, then transfer it to the oven.
      Anyone have any helpful ideas, or comments?
    • By anchita
      I'd appreciate knowing more about 'vegetarian' stocks. (The "hot soups" thread in the Indian forum got me thinking about this.)
      I assume basic vegetable stock-making would involve simmering cut vegetables in water and then straining the mixture. But what about the specific combinations and proportions of vegetables, addition of herbs and spices, length of time for simmering, reduction etc.
      Beside its obvious use as the base in soups, what other uses could one put this to (assuming that it doesn't possess the thickening property of the meat-based stocks)?
      edit: I did try to see if this topic has been covered elsewhere, but didn't get a specific result. I'd appreciate any pointers to previous discussions, if any.
  • Recently Browsing   0 members

    No registered users viewing this page.

×