297636 Tue Jun 29 08:17:52 -0700 2004 5 27 General Chowhounding Topics 0 1643299 As usual we're having company for one day over this weekend. I'd like to make something that will not require lots of time in the kitchen (away from our guests)but will still be wonderful and somewhat impressive . Any suggestions would be great. Oh, yeah, one of the party is a vegetarian ( there's always one clunker). Tue Jun 29 08:17:52 -0700 2004 0 stumped 1 1643310 Is grilling an option? Get some great bits of meat from a good butcher. Make a nice variety of marinades and your work is essentially done. For the veggie, grill huge portabello caps, eggplant, asparagus, peppers, zucchini, etc. Or if not grilling, what about a buffet of cold meats and salads so you do all your work in advance and then just set it out. Grain salads like bulgar; maybe with a touch of sweet like raisins. Or some dips and spreads: garlicky bean dips, roast eggplant/yogurt, etc. Platter of tomato/mozzarella w/ basil Sliced herbed roast chicken breast, or pork loin, some good salami Marinated grilled or broiled veggies: very colorful, lots of wonderful flavor and aroma from fresh herbs All can be done in advance. It's all in the fresh ingredients and presentation. Tue Jun 29 10:41:23 -0700 2004 1643299 0 mrbarolo 2 1643388 all that sounds fabulous... I would only add that grilled lemon chicken is great cold, and can be done in advance. for the vegetarian, grilled portabella mushrooms are fabulous, meaty, and good for everyone. little olive oil, salt/pepper and on the grill. serve on a bun as a 'burger' with sliced tomatoes, etc- don't get it just for the veggie, cuz everyone will want to try it. or on the aforementioned grain salad... corn on the cob is okay now (still from florida up north), but if you get corn, cut the kernels off the cob into a bowl- don't lose the milk- and then saute it in butter with salt and pepper- it's a nice change of pace, and it can be sooooo delicious. takes about five minutes on the stove from melting to done. the extra butter/salt give corn that isn't quite perfect on the cob- it's really not in season yet in the northeast- some additional flavor. strawberries can still be amazingly fresh right now. I'd pass on the shortcake and stick with a favorite of mine that I first had at the blue strawberry in portsmouth, NH ( no longer open, alas)- fresh strawberries, sour cream and sifted brown sugar. that's it. dip strawberries in the sour cream, then the brown sugar- out of this world good. have it on a plate to pass or just on the table. maybe have some brownies for the chocolate lovers, cut up in small pieces, so the dessert is all finger food, easy, and not too filling. I always have a cheese course, too- so easy and so good. cheese- try cheddar, st. andre, some good stilton blue- and sliced apples, some dried apricots, baguette- either after dinner or before. some pinot noir ever so slightly chilled (remember, red wine isn't suppose to be warm- should be about 65 degrees- hence chilled in summer weather) and a crisp chabis... homemade lemonade and sun tea... ahhhh... summertime... Tue Jun 29 18:56:07 -0700 2004 1643310 0 steakandeggs 1 1643311 In a similar situation, I usually make ribs. I use a rub that includes smoked paprika and cook them in the oven for 3 hours at 250. I can make them the day ahead, and at the event, I fire-up the grill to warm them through (only takes a couple minutes) and sauce about half of them at this point. I have also done a homemade pork shoulder for pulled pork, it can be a chore, but since I bought a real smoker, it becomes easier to maintain the low temperature. As I do not have any vegetarian friends or family members, I can't help with that part of it. Tue Jun 29 10:41:41 -0700 2004 1643299 0 Sthitch 1 1643314 If you are going for traditional 4th food, you can do fried chicken -- since it is often not served hot, you can cook it ahead of time. Also, strawberry shortcake -- not the cake thing (which I hate), but the cream biscuits split and topped with fresh strawberries in their own (sweetened) juice. I usually puree a handful with sugar right in a quart container using a stick blender, then add halved berries and refrigerate. The shortcake biscuits freeze and reheat well (I follow a recipe for shortcake that uses a good dose of heavy cream, then brush some cream on top and sprinkle with sugar for a nice crust). Tue Jun 29 11:04:17 -0700 2004 1643299 0 sbp 1 1643464 be kind to yourself. whenever I have company, i usually make everything i can the day/nite before, so i can be social instead of running around cooking. a perfect choice is chili. it might not be fancy, but people just seem to love it. make two pots one with meat and one veggie. i just make a simple pan of corn bread the day of the party, heat chili, and provide lots of toppings: onion, sour cream, hot sauce, shredded cheese, chilies, and so on. also provide tortilla chips. no work, everyone can build their own bowl to their liking. I made several pots a month ago for a party of 12--- and they ate it all! i hoped and expected to have leftovers but was not disappointed--- my guests were happy. you can also use leftovers for burritos. just heat chili and add corn starch or meal to thicken. Then roll in a burrito with cheese and other toppings. this business of grilling for company sounds great in theory, but it is too hot and requires plenty of attention. that may be fine if you have nothing better to do, but if your parties are anything like mine, i like to move around, make people drinks, mingle, keep the tunes flowing, and so on. by making stuff ahead of time (lasagna is another winner, and liike chili or stew is actually better the next day). many grilled and smoked items are better the next day as well. after throwing about a hundred parties that exhausted me, i take the pre-cook route every time, unless I'm cooking something extremely special for a small group. Wed Jun 30 17:33:28 -0700 2004 1643299 0 andy huse