Need One More Dish for My Menu
We're having a family reunion this summer. Here's what we've got planned:
- a 65-pound pig, roasted in a Caja China
- grilled mixed vegetables
- potato salad with leeks and asparagus
- marinated carrot salad with ginger & sesame oil
- corn on the cob, roasted in the coals, with herbed butter
- that old garlic bread standby, Texas Toast
- Beverages will be iced tea, sodas, beer, red and white sangria.
- Desserts will be provided by the family members who live in the area, so I have no idea. But we'll have a cotton candy machine...
Anyway, here's where I could use some guidance: for those few who won't want to eat pork, we like to have an alternate meat. And even those who do eat the pork will probably want some, too. Since we'll be having a roasted chicken salad earlier in the day, to round out a hotdog/hamburger lunch, I think it should probably be beef. I'd like to keep the preparation relatively simple and, if possible, make it the day before the party.
Anybody have any tried-and-true suggestions to throw my way?
We do a "Chinese-style" flank steak quite often. You have to marinate it overnight, so if you can grill it the next day, that works. It's also good cold, so you could marinate it two days in advance and grill it the day before.
Marinade (for one steak--may need to increase for family reunion sizes):
~1 cup sherry
~3 tbs olive oil
~1 tbs sesame oil
~1 tbs Chinese five-spice powder (anise, cinnamon, ginger, fennel, cloves)
~2 tbs soy sauce
~1 tsp black pepper
~1/2 tsp dry mustard
~1/2 tsp cumin
~1/2 tsp red pepper flakes
2 cloves garlic, minced
Marinate overnight, turn over in the morning. Grill to rare--just a few minutes on each side.
Your entire menu sounds so wonderful, I can't imagine not everyone snapping it all up!!
But back to that extra dish....
The first thing that came to mind was a grilled tri-tip or flank steak, london broil (although I'm not that found of them myself). I'm thinking you could easily grill those the day before, slice them up and include some wonderful sauces on the side...a horseradish cream, mustard sauce, aioli. Or even some salsas, from a fruit to a salsa cruda.
I'll be interested to see what the other Hounds say.
You are short on greens. Green salad, cooked turnip greens with turnips are great next to pork, or slaw of some sort.
Your family sounds like my kind of carnivores! Menu sounds very yummy. To keep it simple, I would probably do a fajita-style beef using flank or skirt steak. This could be grilled the day before and served at room temp. Slice right before serving and people can take as much or as little as they want. If you want to make it more gourmet-ish, you could serve a chimichurri sauce on the side, but it's not really necessary.
I have a great beef fajita recipe that I use from my SF Chronicle cookbook. I like it because it's fairly generic so will go w/ many other flavors, but has added complexity from beer (or tequila) in the marinade. Let me know if you'd like me to paraphrase it.