My wife and I are hosting a dinner party for eight; we’re responsible for the entire meal.
I’m not sure what to make for the main course.
The dinner theme is winter (ignore the fact that it’s now April) so I’m thinking of braising something. NOT short-ribs; I make them too often. NOT chicken. too boring.
Lamb shanks are a possibility. I’m also intrigued with a mock porchetta, but it seems somewhat of a pain in the arse in terms of finding the right cut of pork and in the prep. Maybe not, never made it before.
Bonus points for quick and easy. A detailed recipe would be helpful too.
The above stuff sounds good. Leg of lamb roasted with the standard rosemary, lemon, garlic, olive oil too. My go to for things like that are either things that can be done ahead and reheated or things that can be prepped and roasted without a lot of hands on time. Parties where you never get to talk to people because you’re in the kitchen all the time suck…
1 (6 lb.) rib roast (with bone)
Salt and pepper to taste
Heat oven and roasting pan to 500 degrees. Season roast with salt and pepper. Place rib roast in pan and sear at 500 degrees for 10 minutes.
Lower heat to 350 degrees and roast until internal temperature registers 125 degrees on a meat thermometer (approximately 90 minutes more, or 17 minutes per pound total cooking time).
After removing from oven, let roast stand for about 20 minutes. Meanwhile, make Mustard Sauce. Carve roast and serve with Mustard Sauce. Serves 8.
MUSTARD SAUCE:
1/2 c. dry white wine
4 tbsp. prepared yellow mustard
4 tbsp. Dijon mustard
4 tbsp. coarse grain mustard
2 c. heavy cream
Degrease pan drippings. Then deglaze pan by boiling the white wine in it for about 1 minute, scraping bits from the bottom of the pan with a wooden spoon while the wine boils.
Combine mustards and add to wine. Bring to a simmer. Add the cream and continue simmering, stirring occasionally, until sauce has been reduced and thickened to desired consistency, about 15 minutes.
I puncture & insert Garlic slivers into meat & put minced garlic , salt & pepper all over meat before cooking.
Also you can adjust end internal temperature according to taste. I usually go to 130 ,as it will rise another 10 degrees after removal from oven. I also usually do a 12-15 pound roast (7 ribs) and allow it to rest 30 minutes. I use a convection oven , so time is 1/3 less than regular oven .
Not too many complaints !!!
PS Letting the meat stand at room temps for a few hours BEFORE cooking helps !!
I wish I had the recipe for the Pork Wings Randy Ramos has made for the last two off lines at the store. Never seen anything disappear so fast and boy were they tasty.
I would think any large huge of protein would fit into the yummy/easy category-
lamb (as has been mentioned here, but may I add a leg 'o lamb?)
Prime rib
Chateaubriand
I’ve done lamb shanks ‘osso bucco style’. Serve with roasted potatoes; vegi of choice. They’re tremendous, not to mention very easy. Prepared and started earlier in the day, you have time to sit, relax, and enjoy a glass of wine before your guests arrive.
I would do something along these lines (and have!!)
Assorted cold antipasti of olives, fresh mozz/tomato/basil, cheeses, sliced procsuitto/braseola/cappicola & stuffed cherry peppers, a pasta course (my goto lately: stazzapretti with guanciale & broccoli-rabe), home made loaves of rustic style italian bread, grilled veal chops or stuffed double thick pork chops (spinach and provolone), mashed potatoes w/roasted garlic or grilled polenta squares, Ceasar Salad , assorted Italian pastries like mini Sfogliatelle, Napoleons & Cannolis and coffee.
That’s my philosophy too. Leg of lamb, prime rib (minimal work while they’re in the oven), coq au vin, boeuf bourguignone (cooked the day before as they’re better reheated), those sort of options.
For my last dinner I served “Mashed Pototoes and Gravy” as my main course:
Mashed Potatoes with roasted garlic topped with Oxtails cooked sous vide for 3 days with various seasonings, shredded and then the juices reduced with some demi glace. The great thing about this was that the only real work during the dinner was making the potatoes.
The more dinners you do, the more you learn.
I remember one of my first where I hardly sat with my guests; grilling cocktail sized lamb chops to perfection while whipping up fresh mint pesto, deep- frying U20 shrimp while making aioli and the like. Crazy time-intense stuff. Now after about 30 dinners or so, I have nearly brought it to a science. Nearly.