Looking for a great cook-all-day dinner party recipe
Thinking of doing a pot roast-- but maybe something more interesting?? 10 people expected!
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31 Comments:
It depends how much time before the party but what about Sauerbrauten or even hassenpfeffer, that would be different.
pjracz10 at 12:33AM on 02/03/09
If you make a good pot roast, I say stick with that. Then, if you have the luxury of time on your hands all day, dazzle 'em with some great appetizers and/or side dishes. Work off the pot roast as your base - pick multiple color and flavor combos to accent. You could do a starch, like a mushroom risotto, polenta, or pasta. Then do some colorful vegetables, roasted, braised, etc. - tomatoes, carrots, broccoli rabe, fresh corn, kale - adding some sweet and some tart notes, and finish off with a fresh gremolata. The result is a gorgeous, flavor-packed plate that will have everyone around the table talking about what their favorite is.
hungryinhouston at 12:50AM on 02/03/09
I recommend the pork and sauerkraut its good winter food it needs 3 hours in the oven and it will make your house smell great.
JerzeeTomato at 2:20AM on 02/03/09
Make life easy. Beef stew. Same as pot roast, but with the meat cut in smaller pieces, you don't need to do cutting.
Actually, I prefer beef stew or pot roast the next day, so you could make it the day before and just heat it for the party.
dbcurrie at 2:25AM on 02/03/09
How about pernil, a Latin slow roasted pork shoulder? The crispy skin is always a big hit.
JohnD at 8:31AM on 02/03/09
I would agree with the beef stew, best response I get in the winter time is a hearty beef stew with lots of good red wine and fresh bread on the side, the real luxry is you wont get stuck with a ton of dishes.
huneybumper at 8:49AM on 02/03/09
Second vote for sauerbraten, one of the most delicious foods on the planet and a treat for guests.
PerkyMac at 8:54AM on 02/03/09
For everyone that suggested sauerbraten, how do you do yours? My one attempt failed miserably!
Karencooks at 9:00AM on 02/03/09
I agree with @JohnD - Jame Oliver has a great recipe that I am going to use at Easter for the family - I saw a review of the recipe on a TV show wherein two women (not really kitchen savy) make a number of recipes from a featured cook book and then serve the meal to a different, big restaurant chef, who critiques the various dishes - Jamie Oliver's, "Cook with Jamie" was the subject of one show and one of the dishes was an " overnight slow roasted pork" and cooked according to directions, it was a hands down winner (in fact, ALL of the recipes made from the book were big hits.) They even cooked two whole shoulders of pork, one was organic, free range meat recommended by Jamie and the other roast was just an supermarket roast - the organic pork won overwhelmingly. Needless to say, I ran out and bought the book and as soon (but WHEN, dear God?) as my kitchen reno is finished, I will start using it.
Actually, I like the TV show because they are totally honest, not recommending some books because of taste, poor instructions, and way too much effort for finished product. It is Canadian based and probably doesn't appear in the U.S.
bareneed at 9:09AM on 02/03/09
i use my mother's sauerbraten recipe which is packed in a box from my move somewhere in my brother's basement or garage, unless it's at my sister's house. I don't know where she got her recipe. This one from Penzey's looks to be similar:
http://www.penzeys.com/cgi-bin/penzeys/recipes/r-penzeyssauerbraten.html
PerkyMac at 9:22AM on 02/03/09
@jilx ~ I did a little more research and think this Alton Brown recipe is probably better and it has more gingersnaps and less red wine vinegar, more like my mother's.
http://www.foodnetwork.com/recipes/alton-brown/sauerbraten-recipe/index.html
PerkyMac at 9:39AM on 02/03/09
Thanks, PerkyMac! I have only started posting on here in the last two weeks or so, but am a long time reader/follower. Since I now work from home, have more time...LOL...to be here instead of working! You seem to be one of the "go to" posters, so I feel I can trust your advice. Thanks, again, and glad to get to know you!
Karencooks at 9:46AM on 02/03/09
Welcome Karen and nice to meet you, too. I trust Alton most of the time, and this recipe has great reviews. I wish I had my mother's recipe - it is one of my all-time favorite foods ever. Since my family has been grown & gone, I haven't made it in a long time. I thought I used brisket, but now I'm not even sure of that. Bareneed convinced me that I need to get "Cook with Jamie". I don't have any of his cookbooks, but I really respect him. Whatever you decide to make, I'm sure it will be delicious! Hope you have time to visit often!
PerkyMac at 9:54AM on 02/03/09
I made a Pork and Apple Pot Pie (double the recipe for 10) a few weeks ago that was really, really good. It's a simple dish - braise some pork shoulder with onions and stock, then add some apple slices and thyme. Transfer to a baking dish, cover with puff pastry and pop in the oven when your guests arrive. Smells and tastes delicious! I can't wait to make it again for guests.
bitchincamero at 10:15AM on 02/03/09
Ina Garten makes slow-cooked short ribs that look delicious. They are seared first, then put in a dutch oven with sweated veggies (fennel, onions, carrots, celery), tomato paste, red wine, beef broth and of course s&p. Then she puts it in the oven for a couple hours. It looks divine and if I ever find some decent short ribs I'm trying it.
buffy at 10:45AM on 02/03/09
coq au vin, beef bourguignon, beef carbonnade (beer instead of wine) or Madhur Jaffrey's wonderful lamb with spinach - that recipe is in the back of her amazing memoir, Climbing the Mango Trees. It's stew lamb (lamb shoulder), not chops, so very forgiving. It's really nice paired with her carrot, cilantro & fenugreek recipe which doesn't need to cook as long (but requires lots and lots of chopping).
eleeb at 11:14AM on 02/03/09
I'm a fan of chili, serve it with different toppings and cornbread.
missjess at 1:14PM on 02/03/09
I actually really like a big pot of spaghetti and meatballs, its great for a crowd and the longer the sauce cooks the tastier it gets.
Deseree at 3:59PM on 02/03/09
Hi Karen- If you're thinking of doing something more exotic why not a Moroccan tagine? Lamb is traditional but beef or chicken are good too and the couscous and lots of veggies/fruits make it budget friendly. Plus you could do all kinds of easy/fun sides and condiments.
oregonpinot at 7:14PM on 02/03/09
Sake braised Short Ribs or goat tacos.
pksmash at 9:41PM on 02/03/09
I make a beef carbonade with Belgian beer and a bit of tomatoes.
It is fabulous and not that difficult. Perfect for a winter party.
I have the recipe on my site.
Stacey Snacks
Stacey Snacks at 10:14PM on 02/03/09
Lamb shanks and white beans with garlic and rosemary. Braised all afternoon, the house will smell great and what a hearty and warming meal!
thegoch at 11:04PM on 02/03/09
Such great ideas! You are all making me hungry! For more casual fare, how about pulled pork sandwiches, served with some great coleslaw?
Perkins10 at 11:14PM on 02/03/09
Gumbo.
KPeff at 3:43AM on 02/04/09
With all of these great ideas, you are clearly going to have to throw more than one party!
CarrieBeth at 12:03PM on 02/04/09
Nigella's lamb tagine recipe could probably be done as an all-day slow cooker recipe, or just make it the day before. Lamb, caramelized onions, olives, capers, garlic, ginger, cumin, wine. Done. She sprinkles coriander (cilantro) and pomegranate seeds over the top for some color, but you can also use Italian parsley and orange zest. Couscous is fast and if you need another side you could do ahead the butternut squash and chickpea salad from Orangette or Smitten Kitchen. Exotic but reeeally easy.
jm chen at 1:49PM on 02/04/09
We have a dinner for our friends at Christmas and I make italian beef in the crock pot - shred and make sandwiches from it -
I also make broc. cheese soup and french onion soup and order bread bowls from Panera. It makes a great presentation and it's all easy to prepare ahead of time.
Not fancy, but they seem to like it and it sure is easy for me.
floridayaya at 2:04PM on 02/04/09
Slow Cooker Jambalaya
Make this Cajun/Creole dish as spicy as you like.
Ingredients
1 large onion, chopped (1 C.)
1 medium green bell pepper, chopped (1 C.)
2 medium celery stalks, chopped (1 C.)
3 garlic cloves, finely chopped
1 can (28 oz.) Progresso® diced tomatoes, undrained
2 C. chopped fully cooked smoked sausage
1 Tbs. parsley flakes
1/2 tsp. dried thyme leaves
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. red pepper sauce
3/4 lb. uncooked peeled deveined medium shrimp, thawed if frozen
4 C. hot cooked rice
Directions
Mix all ingredients except shrimp and rice in 3 1/2- to 6-qt. slow cooker. Cover and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until vegetables are tender. Stir in shrimp. Cover and cook on low heat setting about 1 hour or until shrimp are pink and firm. Serve jambalaya with rice.
Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature. (Total time will vary with appliance and setting.)
Hillary
Chew on That
Chew on That at 4:19PM on 02/04/09
Bareneed- what was this TV show you are talking about? It sounds really interesting.
For longer cooking there is a slow-cooked pork recipe I like from the cookbook the Improvisational Cook. The meat falls apart after cooking, and is delicious on sandwiches. This would be great for a casual party.
melissaaune at 10:49AM on 02/07/09
@melissaaune, the show I was referring to, is "Anna And Kristina's Grocery Bag" - it is on the Woman's network on Canadian TV - they are out of Vancouver and they used to have a similar type show called, "The Shopping Bags" where they would try out different brands of a product, (i.e. hair shampoo/toothpaste/flooring/garden shears, etc.) and tell you what they thought was the best product for the price point. Hope this helps. We actually have a couple of good shows that could be used to advantage in the US - ie. Michael Smith's, "Chef at Home" series in which he makes meals from whatever is in his pantry without use of recipes - it sure would be better than their Sandra Lee, who is supposed to appeal to non skilled cooks. Michael prepares good, simple food from scratch.
bareneed at 11:09AM on 02/07/09
Thanks Bareneed!
melissaaune at 8:24PM on 02/08/09