NYE 2013 - What cha' planning to cook for the crowd?

[Too Tall]

We had a small dinner party 2 years ago (?) and made both salmon and chicken salads over sharp greens served with flat bread. That killed, I'm going to do that for the crowd. I posted my process here a while ago. If any of you cat1 cooks have suggestions let me know:

Avacado / Chicken - roast trimmed chicken thighs (they have more flavor) in a hot oven or close to the broiler. Don't season heavily, just the usual. Cool, cube and set aside. For the salad make a fairly fine cut of whatever solid tomatoes you can find. De-water the tomatoes on towels for about 1 hr. In a bowl add ripe avocados, mash roughly and add: lime, salt, cayenne, toasted / crushed cumin seeds, black pepper, chopped cilantro and mashed roasted garlic. Into the party add chicken and lightly toss to incorporate and cool for at least 2 hrs. Serve chilled on a bed of cress, idea being that guests can scoop under the cress and create their own nest of salad. You may choose to grind some fresh black pepper over the salad before serving...I did.

Avacado / Salmon - Same as above. To prepare the salmon you need to skin the filets and cube the fish into reasonable pieces for the salad. Work fast and use a very thin/sharp knife, helps to dip the knife in water. Suggest you chill the cubed fish before flash broiling it. Arrange the pieces so that NOTHING touches or you will have fish soup. Also, broil fast and hard!!! Don't be afraid to pull the fish out as soon as you see color or you might end up making cat food. When done gently slide the fish off the tray or stuff the batch directly into a freezer to stop cooking. Once cool, incorporate with the salad mixture.

Serve with warm pita or...I made pizza dough, rolled it super thin and cooked it a little crisp on the Big Green Egg plate setter with a smear of oilve oil and finely minced rosemary and salt.

[roseyscot]

I'm eating lobster and steak, hopefully $100 worth to make up for the bride and groom's wedding present. NYE wedding on Boston Common.

[maunahaole]

That sounds like a high chance of cold. I hope for your sake that they are not going with the catholic long form ceremony.

You may need to start another thread on flasks, and what to put in them.

[dang]

Cannot even think about it. Got the but-we-call-it-chanukah-fest coming this weekend. Two more briskets will bring us to about 60 pounds. 40 pounds of yukon golds need peeling.

[robin3mj]

We've got about 25 people coming for a not-dinner party on Saturday and haven't even thought about it. We're going tapas-esque.

Scorched padron peppers with evoo and salt
Just ordered another Serrano style ham, this time from La Quercia. To be served with crusty bread and manchego
Roasted red peppers
Sardines/anchovies
Potatoe pancake thing

I need to go thru our pintxos cookbooks and Polpo and get some ideas stat. Leaving this to the last minute was a bad idea, ha.

[SpeedyChix]

This is going to make a repeat appearance, have a high taste factor. A cold garage makes an ideal "resting" spot for these if you want to make them a day ahead.

Chipotle Roasted Carrots

30 thin carrots (2 to 3 bunches), tops discarded, carrots scrubbed
2 chipotle chiles in adobo, minced, plus 1 teaspoon of adobo sauce from the can
1 tablespoon unsulfured molasses
2 1/2 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground pepper
3 tablespoons sesame seeds
4 ounces watercress, stems discarded
Plain Greek yogurt, for serving

Preheat the oven to 350 degrees. Toss the carrots on a rimmed baking sheet with the chipotles, molasses and 2 tablespoons of the olive oil; season with salt and pepper. Roast for 30 to 35 minutes, until the carrots are crisp-tender and browned. Transfer the carrots to a plate and let them cool completely.

Meanwhile, in a skillet, toast the sesame seeds, tossing, until golden, 3 to 5 minutes. Stir in the remaining 1/2 tablespoon of oil and season with salt; let cool.

On the plate, toss the carrots with the 1 teaspoon of adobo sauce. Arrange the carrots, scatter watercress and garnish with the sesame seeds. Serve with side of yogurt.

[RIHans]

Tall Guy...

Looking at the process, why broil the thighs? This high heat would tend to
tighten the moist meat, and work at cross purpose, no?

Maybe a slow cooker braise with aromatics, and garlic...full favor with moist-ya , nes pas?

Edit, an after thought, add some fennel w/ the garlic.

[RickM]

I'm eating lobster and steak, hopefully $100 worth to make up for the bride and groom's wedding present. NYE wedding on Boston Common.

Ooohh neat! And always an open bar afterwards down in the Park St. station stairwell.

[maunahaole]

I always thought of park st. Stairwell as more of a location of a toilet than of a bar.

[Too Tall]

Funny you mention fennel. Cool. I think you are right.

Tall Guy...

Looking at the process, why broil the thighs? This high heat would tend to
tighten the moist meat, and work at cross purpose, no?

Maybe a slow cooker braise with aromatics, and garlic...full favor with moist-ya , nes pas?

Edit, an after thought, add some fennel w/ the garlic.

[ron l edmiston]

-- have'n some folks over for our casual shorts, crocs, polo/t shirt gathering of/for smiles..

a carry over from my mother's yearly tradition...

corned beef with cabbage, potatoes,carrots, leeks and all the best fresh garlic, dill, rye ---- garden herbs..
homemade hot sourdough rye bread, for "soaks.."
fresh greens with herbs and secret douse..
cold/iced tub of "Darren brews.."
tammy's homemade fruitcake with warm rum..

porch light on,

ronnie

[robin3mj]

Just back from Whole Paycheck. Guests arriving 8 hours

Marcona almonds heated w sea salt and dried chili pepper
Pogasca
Stuffed mushrooms
Padron peppers
serrano ham/manchego/anchovy on crusty bread
cheese + crackers
olives & pappadews

3x chickens smoking on the Egg now- to go with mozz, red pepper, open faced on italian bread
swedish meatballs
greek salad
roasted pepper/onion/zucchini
cheesy hash browns
penne vodka or arrabiata

about 8 kinds of beer, not sure what wine since the wife bought that

[Too Tall]

Let's dig this thread back from the grave and comment for 2014.

We might make the same thing again! Soooo good.

Just for giggles I'm going to roast a whole leg of lamb in the Big Green Egg. There was a test run a few weeks back and it was amazing. The butcher set me up with a modest bone in leg of lamb which I seasoned heavily, EVO and some fresh rosemary than wrapped in tin foil. Big Green Egg was steady at 225F for 6 hours...the bone fell out. I'll make a wild rice mix to go with.

Talk to me.

[DCT]

keep the dinner plans coming. i'll decide who's party i'm going to crash.

[nahtnoj]

Our party is going to be on the 28th if anyone wants to come.

Smoker goes on at 2. Guests are being encouraged to bring pre-seasoned/marinated meat/fish/vegetable of their choice. We eat when its all cooked.

For my part, I'll be doing salmon and turkey. Turkey will get marinated in a to-die-for apple cider vinegar that's been self-perpetuating for decades in a barrel on the family farm. Open to suggestions for the salmon.

Just got done eating dinner and I'm hungry again already.

[znfdl]

Let's dig this thread back from the grave and comment for 2014.

We might make the same thing again! Soooo good.

Just for giggles I'm going to roast a whole leg of lamb in the Big Green Egg. There was a test run a few weeks back and it was amazing. The butcher set me up with a modest bone in leg of lamb which I seasoned heavily, EVO and some fresh rosemary than wrapped in tin foil. Big Green Egg was steady at 225F for 6 hours...the bone fell out. I'll make a wild rice mix to go with.

Talk to me.

I might have to serve some 2007 Pinot Noirs with that bad boy or a 2004 Cab, decisions, decisions......

[znfdl]

Our party is going to be on the 28th if anyone wants to come.

Smoker goes on at 2. Guests are being encouraged to bring pre-seasoned/marinated meat/fish/vegetable of their choice. We eat when its all cooked.

For my part, I'll be doing salmon and turkey. Turkey will get marinated in a to-die-for apple cider vinegar that's been self-perpetuating for decades in a barrel on the family farm. Open to suggestions for the salmon.

Just got done eating dinner and I'm hungry again already.

Nathon, my favorite salmon recipe is when the salmon is poached in olive oil with slices of lemon and capers all baked at 225F.

[jjmstang]

Nathon, my favorite salmon recipe is when the salmon is poached in olive oil with slices of lemon and capers all baked at 225F.

I've had znfdl's poached salmon and it is too die for..........abs.....o......lut.....ly wonderful

[Too Tall]

ZNFNDL - Bring your biggest baddest cab and I'll make that lamb buddy boy.

nahtnoj - You have a tough job timing all that and remaining sober enough to care ;) I'd soak a cedar board than put the filets and board ontop of the last item in your smoker / grill to cook eg when the heaviest meatiest item is about done put the planks right ontop and let the smoke do it's worst. I like the way Stu does salmon do so how about marinating it in EVO, sliced citrus and peppercorns?

Our party is going to be on the 28th if anyone wants to come.

Smoker goes on at 2. Guests are being encouraged to bring pre-seasoned/marinated meat/fish/vegetable of their choice. We eat when its all cooked.

For my part, I'll be doing salmon and turkey. Turkey will get marinated in a to-die-for apple cider vinegar that's been self-perpetuating for decades in a barrel on the family farm. Open to suggestions for the salmon.

Just got done eating dinner and I'm hungry again already.

[Wisco]

You might consider a hearty red from the south of France for that Lamb. Even an aged Cab might have enough tannin left to blitz the garlic and herbs. Save the big bad Cab for a simple hunk of beef. ATMO.

Me, I'm opening a bottle of 2004 Bollinger Grand Annee to give thanks for the "right" job change (my choice and a good one so far), improved health, a return to racing (sucky but I was out there suffering in Cross) and the joy I get from being a father and husband. Take out Sushi from our favorite joint might be on the menu.... TBD.

ZNFNDL - Bring your biggest baddest cab and I'll make that lamb buddy boy.

nahtnoj - You have a tough job timing all that and remaining sober enough to care ;) I'd soak a cedar board than put the filets and board ontop of the last item in your smoker / grill to cook eg when the heaviest meatiest item is about done put the planks right ontop and let the smoke do it's worst. I like the way Stu does salmon do so how about marinating it in EVO, sliced citrus and peppercorns?