Dinner for 20

[The Walk of the Penguin Mich]

Right now, seafood has been incredibly expensive.  The cheapest thing I've been able to buy has been salmon or cod.  Salmon was $12/lb, cod a little less.  Shrimp, scallops and crab have been $18-22/lb.  Mussels and oysters are cheaper, but there's a major shellfish farm about 20 miles from me.

I live on the coast (and some boats even dock in the bay in the city), so I'm not sure why it's so expensive for seafood right now.

[weltschmerz]

Jan 19, 2015 18:56:56 GMT -5 The Walk of the Penguin Mich said:

Right now, seafood has been incredibly expensive.  The cheapest thing I've been able to buy has been salmon or cod.  Salmon was $12/lb, cod a little less.  Shrimp, scallops and crab have been $18-22/lb.  Mussels and oysters are cheaper, but there's a major shellfish farm about 20 miles from me.

I live on the coast (and some boats even dock in the bay in the city), so I'm not sure why it's so expensive for seafood right now.

I usually buy Steelhead trout instead of salmon. Not as expensive and just as good.

[thyme4change]

Lots and lots of great suggestions here.  

I don't think I am ready to try the hamloaf.  I have done prime-rib and tenderloins for Christmas.  My husband has a rotisserie on his grill, so he is actually the one who cooks those.  

I agree the taco bar is usually a winner - but that is my #1 standard go-to for parties.  I have actually found it to be quite a pain because you have to have tortillas and shells, and lettuce and salsa (hot and mild) and black beans and refried beans and onions and ...it goes on and on.  I found the same thing with hamburgers - sounds so easy, but then you have to have all the stuff on top that makes them feel complete.  You end up with dozens of things on the buffet and the line takes a long time to get through.  I might still do those for Superbowl - when everyone is eating at their own pace, but this one I want a little less variation.

What I am thinking about now is some kind of stuffed chicken breast.  I've seen many recipes that might work.  I'm looking at one that is stuffed with apple, prosciutto and brie.  Yes, a lot of prep-work that morning - but I can put them in to bake, and then serve everyone in one big swoop.  I can make a cream sauce or something that I can set on the table in a gravy boat.  I also saw a recipe that had mozzarella cheese and pesto sauce.  

I am also considering making a crockpot full of sloppy joe meat.  The kids will likely go with sloppy joes, and I can just make the chicken for the adults, which brings the number down to 10 (maybe I would make 14 in case a couple of the kids preferred chicken.)  This would also give the adults a secondary option if they are lactose intolerant, or any other reason chicken wouldn't work for them.  I'm not too worried about tailoring meals to every person's quirks for two reasons (1) every family is providing something, so I am going to assume that they will provide something they can eat and (2) we are going to have a shit-ton of food across the 4 houses.  If we have appetizers, soup, salad, chicken, sloppy joes, a couple of side dishes and dessert and they can't find something to eat, then they need to plan better.  

chiver78 asked what the sides are.  I don't know - but I am going off the premise that her sides should be tailored to my main dish and not vice-versa.  Stuffed chicken breast leaves a lot of options - rice, potatoes, pasta, veges, rolls - pretty much anything works.  And if it doesn't tie together perfectly, then oh well.  Everyone can bad-talk the dinner behind my back and maybe next time they will volunteer to do the main course.  

[thyme4change]

Jan 19, 2015 18:22:32 GMT -5 weltschmerz said:

How about a big pot of steamed mussels in wine, garlic and cream? With lots of crusty bread for dipping?"
I don't know how much they cost where you are, but they're $3.99 a kilo here. Cheap, quick, easy and delicious.

I love this meal.  I didn't even think of that for a big crowd.  Probably pretty easy to scale up.  I think I would prefer to do this when I was in charge of the whole dinner, maybe?  I don't know, it just doesn't feel right for this weekend.  But I am going to keep it in mind.  I actually have some frozen mussels in my freezer.  I keep planning to make this, but haven't executed.  Because my kids don't love the meal, it is always tiring to make such an awesome meal and then listen to half the people complain about it.  Ruins everything.  Stupid kids.  

[chiver78]

good point about the sides being tailored to your main. I guess when you said someone else was bringing a side that maybe they had already decided on a side.

if you want another option to consider for stuffed chicken breasts, look up a Rachael Ray recipe for spinach and mushroom stuffed chicken breasts. that's actually the basis for my stuffed shells (don't tell! ;-) ) and it was pretty tasty. just don't make the pan sauce, do up your own cream sauce separate.

sent from my electronic distraction

[GRG a/k/a goldenrulegirl]

Jan 19, 2015 11:42:39 GMT -5 janee said:

You've gotten some good suggestions.  Some things I have done for a crowd:
Chicken Piccatta (I've done this for a crowd, make ahead and reheat covered, looks great and always a winner)
Chicken Marsala
Chicken Marbella (Silver Palate cookbook,)
Pork tenderloins (seasoned and grilled, partially grilled and finished in oven)
Brown a pork roast (or two), put in crock pot with two onions sliced into rings, pour bottle of dark beer over it and cook on high 4-5 hours.

Have fun!

Hi, janee, welcome!!!

And I absolutely second your Chicken Marbella recommendation.  This is MY standby crowd pleaser.  Use BSCB cut into smaller chunks.  Make at least a double batch of the marinade. Make it 3 days before and marinate AT LEAST 24 hours.  Bake it at least a day before -- it is at its most delicious if the flavors are given time to blend.  Drain some of the sauce into a cruet/gravy boat/pitcher for folks to top it with.  

Throw a couple of packages of chicken tenders in the oven for kids/non-Chicken Marbella-eaters.

Done.

I NEVER bring any home.

Or, do a couple different batches of chili -- kick-ass, white, chicken with salsa verde, chili con carne using a different meat -- buffalo, sirloin, venison, or lamb, etc. with a topping bar.

[mmhmm]

Jan 19, 2015 14:59:37 GMT -5 imawino said:

First of all - kudos to you for being a confident entertainer! I'm still working on that one....

There have been some good suggestions I think.  I'm going to assume you know your group and whether people who do not eat seafood or red meat are an issue. 

I liked the tenderloin suggestion because it's super easy and who's not impressed by tenderloin??  We served tenderloin sliders for a cocktail party that were a huge hit.   Sliced thin on fancy rolls with arugula and horseradish cream.  Yummy!  But sliders really may not be what you are looking for if you were going for more elegant.

There are pork chops stuffed with spinach and gouda I make that I think are delicious and make a nice looking presentation.  They are very easy - six ingredients.  Boneless, so no fuss for the guests - and it's a white meat which tends to be a really safe choice for a larger group.  I'll link to the recipe.  For the kids, you can just bread in panko and leave plain.

allrecipes.com/recipe/gouda-and-spinach-stuffed-pork-chops/

I like the idea of Cornish game hens for presentation, but they are sort of a pain in the ass - all the bones and skin don't make a super easy meal for guests to eat while having a conversation, and there's a lot of mess left over. 

You can buy Cornish game hens partially deboned, with only the drumstick bones left in, or you can debone them yourself. I used deboned ones cuz I'm a lazy cuss! 

[mmhmm]

Jan 19, 2015 19:52:19 GMT -5 thyme4change said:

Lots and lots of great suggestions here.  

I don't think I am ready to try the hamloaf.  I have done prime-rib and tenderloins for Christmas.  My husband has a rotisserie on his grill, so he is actually the one who cooks those.  

I agree the taco bar is usually a winner - but that is my #1 standard go-to for parties.  I have actually found it to be quite a pain because you have to have tortillas and shells, and lettuce and salsa (hot and mild) and black beans and refried beans and onions and ...it goes on and on.  I found the same thing with hamburgers - sounds so easy, but then you have to have all the stuff on top that makes them feel complete.  You end up with dozens of things on the buffet and the line takes a long time to get through.  I might still do those for Superbowl - when everyone is eating at their own pace, but this one I want a little less variation.

What I am thinking about now is some kind of stuffed chicken breast.  I've seen many recipes that might work.  I'm looking at one that is stuffed with apple, prosciutto and brie.  Yes, a lot of prep-work that morning - but I can put them in to bake, and then serve everyone in one big swoop.  I can make a cream sauce or something that I can set on the table in a gravy boat.  I also saw a recipe that had mozzarella cheese and pesto sauce.  

I am also considering making a crockpot full of sloppy joe meat.  The kids will likely go with sloppy joes, and I can just make the chicken for the adults, which brings the number down to 10 (maybe I would make 14 in case a couple of the kids preferred chicken.)  This would also give the adults a secondary option if they are lactose intolerant, or any other reason chicken wouldn't work for them.  I'm not too worried about tailoring meals to every person's quirks for two reasons (1) every family is providing something, so I am going to assume that they will provide something they can eat and (2) we are going to have a shit-ton of food across the 4 houses.  If we have appetizers, soup, salad, chicken, sloppy joes, a couple of side dishes and dessert and they can't find something to eat, then they need to plan better.  

chiver78 asked what the sides are.  I don't know - but I am going off the premise that her sides should be tailored to my main dish and not vice-versa.  Stuffed chicken breast leaves a lot of options - rice, potatoes, pasta, veges, rolls - pretty much anything works.  And if it doesn't tie together perfectly, then oh well.  Everyone can bad-talk the dinner behind my back and maybe next time they will volunteer to do the main course.  

I do chicken breasts with apples and brie quite often. It's one of my favorite meals. Have never added prosciutto, but it sounds good. I use a sauce made with more brie and chopped apples. I've also added dried cranberries and/or walnuts to the sauce along with the apples.

[Peace Of Mind]

I would suggest Filet Mignon Oscar style with crab meat, asparagus and Hollandaise sauce.  And if you do make that can I come?

1.  It's one of my favorites, and
2.  I want to see what a confident entertainer who can do that for so many people look like.   

I hope you have a great time regardless of what you decide and please report back on how it went and what you decided in case any of us are crazy ambitious enough to ever do that too. 

[Opti]

Jan 19, 2015 21:53:10 GMT -5 Peace Of Mind said:

I would suggest Filet Mignon Oscar style with crap meat, asparagus and Hollandaise sauce.  And if you do make that can I come?

1.  It's one of my favorites, and
2.  I want to see what a confident entertainer who can do that for so many people look like.   

I hope you have a great time regardless of what you decide and please report back on how it went and what you decided in case any of us are crazy ambitious enough to ever do that too. 

I know its bad form to enjoy typos, but I want to know what crap meat is.

[Peace Of Mind]

Jan 19, 2015 22:02:25 GMT -5 Opti said:

Jan 19, 2015 21:53:10 GMT -5 Peace Of Mind said:

I would suggest Filet Mignon Oscar style with crap meat, asparagus and Hollandaise sauce.  And if you do make that can I come?

1.  It's one of my favorites, and
2.  I want to see what a confident entertainer who can do that for so many people look like.   

I hope you have a great time regardless of what you decide and please report back on how it went and what you decided in case any of us are crazy ambitious enough to ever do that too. 

I know its bad form to enjoy typos, but I want to know what crap meat is.

LMAO!!! Fixed and thanks.  I find many typos hilarious and encourage you to correct me in the future especially if it's a funny one.    

I would also encourage a good Filet with Lobster as an idea if money isn't a problem.

[marvholly]

you have a mixed (adult/kid) group. MANY people are on diets at this time of year.
i would definatly do chicken - some plainish for the kids (plain roasted or oven fried). For the adults, to make it more elegant I would do chicken breasts topped w/a spinach, ricotta, parmesian mixture and covered with filo leaves like a beef wellington but w/chicken & filo. Looks GREAt but easy & budget friendly.

[haapai]

My mother makes curries and serves them rice-bar style when this hits her.  It's basically two curries, one for the adults and one (usually chicken) for the kids, rice, and a ton of toppings.  It rather resembles a taco bar but my mom swears that it is more elegant. 

Just throwing it out there.  It might make a taco bar, especially a taco bar that includes wonderful fresh salsas, sound better. 

[tloonya]

Jan 19, 2015 16:49:35 GMT -5 ArchietheDragon said:

Jan 19, 2015 16:48:17 GMT -5 The Walk of the Penguin Mich said:

Have you seen the price of crab recently?

Cost me my first girlfriend. 

Yeah, remember how cheap you were blaming on YM membership?

[thyme4change]

Jan 20, 2015 8:41:44 GMT -5 haapai said:

My mother makes curries and serves them rice-bar style when this hits her.  It's basically two curries, one for the adults and one (usually chicken) for the kids, rice, and a ton of toppings.  It rather resembles a taco bar but my mom swears that it is more elegant. 

Just throwing it out there.  It might make a taco bar, especially a taco bar that includes wonderful fresh salsas, sound better. 

I have been a curry failure.   I have tried multiple times, and I never like the way it turns out.  Either I don't know what curry is suppose to taste like, or McCormick spices are not right.     I should keep working on it, but I am not going to do it for a crowd until I feel a little more confident.

marvholly - people on diets can suck it.  

[tloonya]

I had just googled Filet Mignon Oscar style with crab meat.
What's Oscar about it - idk...
Crab meat on the top of filet with asparagus between - it is basically
not a dish we couldn't think about otherwise - it is just am assembly
of 3 famous product.
So a lot of recipes are. Cook meat, make sauce, steam veggies and voila!
Can someone get wrong with that? this is why I don't like cook books.
Same crap - different authors. And $$$$$$$$$$

[thyme4change]

Jan 20, 2015 9:22:43 GMT -5 tloonya said:

I had just googled Filet Mignon Oscar style with crab meat.
What's Oscar about it - idk...
Crab meat on the top of filet with asparagus between - it is basically
not a dish we couldn't think about otherwise - it is just am assembly
of 3 famous product.
So a lot of recipes are. Cook meat, make sauce, steam veggies and voila!
Can someone get wrong with that? this is why I don't like cook books.
Same crap - different authors. And $$$$$$$$$$

Who buys cookbooks anymore?  It seems like food blogs and recipe sites have taken over porn and cat videos on the internet.  

[tloonya]

Jan 20, 2015 9:28:07 GMT -5 thyme4change said:

Jan 20, 2015 9:22:43 GMT -5 tloonya said:

I had just googled Filet Mignon Oscar style with crab meat.
What's Oscar about it - idk...
Crab meat on the top of filet with asparagus between - it is basically
not a dish we couldn't think about otherwise - it is just am assembly
of 3 famous product.
So a lot of recipes are. Cook meat, make sauce, steam veggies and voila!
Can someone get wrong with that? this is why I don't like cook books.
Same crap - different authors. And $$$$$$$$$$

Who buys cookbooks anymore?  It seems like food blogs and recipe sites have taken over porn and cat videos on the internet.  

Have anyone ever thought of combining porn and food? Where do we insert cats, that is the question...

[thyme4change]

There is something called "Food Porn" and that is what most of the blogs are.  But they don't involve naked people or sex acts.  Just mouthwatering pictures of edible delights.  Designed specifically to make you hungry, even though half the time the food in the pictures are tampered with and possibly inedible.  But, boy does it look yummy.  You can see the similarities to playboy centerfolds and what not.

[NomoreDramaQ1015]

Who buys cookbooks anymore

::raises hand:: Hi my name is DQ and I am a cookbook addict. I have two shelves devoted to them on my bookcase.

Since hamloaf was suggested I have a lovely 1965 Franny Farmer recipe for Salmon loaf if you want, complete with olives for eyeballs. Now THAT's fancy.

[The Walk of the Penguin Mich]

Jan 20, 2015 10:11:20 GMT -5 NomoreDramaQ1015 said:

Who buys cookbooks anymore

::raises hand:: Hi my name is DQ and I am a cookbook addict. I have two shelves devoted to them on my bookcase.

Since hamloaf was suggested I have a lovely 1965 Franny Farmer recipe for Salmon loaf if you want, complete with olives for eyeballs. Now THAT's fancy.

I'll raise you on this....

When I moved in with TD, the collection of our combined cookbooks is enough to fill a small bookstore cookbook section.  However, between both of us we have enough books to stock a bookstore of any other genre too.  

We got rid of the duplicates, and packed away a bunch (which I need to find because there are a couple that I want out).

[kittensaver]

:: raises hand ::

My name is Kittensaver and I too am a cookbook addict. I will not embarrass myself by telling you how many shelves of them I have, but let's just say it's more than two . . . (not trying to one-up you, NomoreDramaQ1015, but I thought you should know the extent of the addiction as long as we're confessing . . . )

[NomoreDramaQ1015]

No no go ahead and one up me. I can then use the argument that it could always be worse whenever DH bitches about me bringing another cookbook into the house.

[kittensaver]

Jan 20, 2015 11:32:44 GMT -5 NomoreDramaQ1015 said:

No no go ahead and one up me. I can then use the argument that it could always be worse whenever DH bitches about me bringing another cookbook into the house.

[ Here's your ammunition: 3 large shelves, two smaller shelves, 3 stacks currently sitting on the TV room coffee table ('cause I'm reading them!), and a few more boxes out in the garage. Kittensaver would hang head in shame over at the declutter thread BUT she really, really, really loves cookbooks.]

[The Walk of the Penguin Mich]

And if you need even more ammunition, we have two cupboard filled with cookbooks, a third one over the refrigerator that I can't reach, 2 shelves in the LR where we have 4 built in units, half a bookcase downstairs and about 3 boxes of books that are packed up.

[weltschmerz]

If anyone is interested, here's a fantastic two-part documentary from the CBC called "Eat, Cook, Love."

It deals with food porn and paradoxes of how we're watching more cooking shows than ever, but cooking less. We're becoming voyeurs, looking at mouth-watering food blogs and obsessively tuning in to our favourite chef shows, but eating more processed food than ever. It also examines the relationships people have with food in different countries.

Very well done.

eatcooklove.cbc.ca/#

[The Walk of the Penguin Mich]

Jan 20, 2015 12:05:41 GMT -5 weltschmerz said:

If anyone is interested, here's a fantastic two-part documentary from the CBC called "Eat, Cook, Love."

It deals with food porn and paradoxes of how we're watching more cooking shows than ever, but cooking less. We're becoming voyeurs, looking at mouth-watering food blogs and obsessively tuning in to our favourite chef shows, but eating more processed food than ever. It also examines the relationships people have with food in different countries.

Very well done.

eatcooklove.cbc.ca/#

I wonder how they came to this conclusion?  I have the absolute opposite response in that when i watch cooking shows, I want to get into the kitchen and do it.

The ONE thing that it has done has made me more aware of what I eat at restaurants and make me more curious about menu items.  I also seem to spend more time trying to pick apart how things are made.

[siralynn]

Being from California, we'd probably do grilled tri-tip. (Similar to the tenderloin suggestions, but cheaper at least. Don't know if tri-tip is an easily available cut of meat in your neck of the woods.) We usually pair it with a "superfoods salad" that Costco sells - essentially a trumped up coleslaw-esque salad with kale, brussel sprouts, broccoli, dried cranberries with a slightly sweet dressing to toss it in.

[Deleted]

Thyme I have no idea what salmon costs near you but this is absolutely delicious, both hot and cold. I serve it with rice and snow peas. I ate the leftover fish the next day for lunch, cold.

I've served it twice to guests and both times EVERY single woman at the table asked me for the recipe. (Yes the men in my circle cook but they don't seem to exchange recipes lol.) A friend did it last weekend and called to tell me how well it turned out.  

10 min to prep, an hour (or more) to marinate, 10 min to cook

www.jamieoliver.com/recipes/fish-recipes/marinated-and-grilled-salmon/#x56s0Jfms5H8TWHu.97

You can make it for the adults and do something easier / less pricey for the kids. I buy individual salmon fillets rather than a huge piece of salmon but both work. 

[weltschmerz]

Jan 20, 2015 16:26:15 GMT -5 @debthaven2 said:

Thyme I have no idea what salmon costs near you but this is absolutely delicious, both hot and cold. I serve it with rice and snow peas. I ate the leftover fish the next day for lunch, cold.

I've served it twice to guests and both times EVERY single woman at the table asked me for the recipe. (Yes the men in my circle cook but they don't usually exchange recipes lol.) A friend did it the day after I did and it was a success there too.

www.jamieoliver.com/recipes/fish-recipes/marinated-and-grilled-salmon/#x56s0Jfms5H8TWHu.97

You can make it for the adults and do something easier / less pricey for the kids. I buy individual salmon fillets rather than a huge piece of salmon but both work. 

I make a killer salmon recipe that everyone raves over, and it's only four ingredients. Even people who hate fish love this salmon.
Marinate filet(s) in a mixture of maple syrup, fresh ginger, soy sauce and fresh garlic in over-proof dish. (Fish shouldn't be marinated for longer than 20 minutes because the flesh starts falling apart.)
Pop the whole thing into an oven at about 350 until flakey. Leave it uncovered if you want the marinade sticky and caramelized.
It couldn`t be easier or more delicious. It`s positively orgasmic.