A good, International, Non-Poultry Recipe?
My work has come up with another excuse to cook and get fatter - this Friday we're going to have an International-themed cookoff, to stretch our guts for Turkey Day next week.
I was going to go with something like carnitas, but two others are cooking similar dishes. I was considering maybe doing a chicken curry, but I want to stay away from poultry, since we'll be gorging on turkey soon. Maybe a lamb curry, but I'm not sure how expensive lamb is at the moment, or how many people don't like lamb (from my experience, people either love it or hate it)
So, what I'm looking for is a good dish (that won't break the bank), that will re-heat reasonably well (I'll probably make it Thursday night, re-heat it Friday morning, and it will no doubt have to be nuked at times throughout the day). I want to stay away from anything you'd find in a traditional Thanksgiving meal, but I'm drawing a blank....
Well, mid-November is traditional hog-slaughtering time in northern Europe and N. America. So, how about choucroute or some other fatty sausage/greens dish? These types of dishes reheat well.
Why not a veggie curry? Cheaper than meat and a good counterpoint if you know that others are doing meat-centric dishes. I'd do potatoes & peas and/or cauliflower, or perhaps a saag paneer/palak paneer dish.
I think lamb is risky for a big crowd, not everyone likes it; last time I bought lamb shoulder cubes from Fresh Market (2 weeks ago) it was $7.99/pound. I only needed a pound so it didn't kill me but that would be pretty expensive if you were to buy for a crowd! The veggie curry is a good idea and I have a delicious recipe, link below, for Fragrant Beef Curry in case you'd like to consider it...recipe from epicurious and I always use 1/2 can of coconut milk instead of the regular milk called for in the recipe. Is anyone bringing lasagna? Or stuffed shells? You could do that, too and everyone loves it.
How about chana masala or dal? It can serve as either a main dish or a side dish. You can cook it in a slow cooker (easy to heat up in the break room), and it's often better the second day. You can make it low-fat or not, spicy or not, tailored to the group.
I made a cassoulet-inspired dish for Christmas Eve dinner last year that could work well. Cannelini beans, chunks of toasted stale bread, a variety of sausages, pieces of slab bacon, leeks, garlic and thyme. Cook the beans with the bacon, leeks, thyme and garlic and throw them along with the bread and sausages into a baking dish. It dissappeared quickly, but it seemed like it would reheat well.