Need to bring a dish to a dinner party- don't really cook- help!
Going to a dinner party and I need a dish to bring. I would like to make some sort of meat dish since the other dishes will be pasta, salmon, etc. Is there something easy I could make that good. I will only have about 2 hours pre-party to put something together or I can do preparation the night before. It also has to be somewhat easy to carry as I will be taking a subway from Manhattan to Brooklyn for the party. Any and all recipes appreciated. Thanks!
ChowPup just reported that the Walnut and gorgonzola salad that she took to her office potluck yesterday was voted the #1 dish: Bag of mixed 'gourmet' salad, some good quality walnuts and a chunk of gorgonzola with a light vinegrette dressing (not too much). Plop the salad in a bowl, sprinkle walmuts and little dabs of the cheese and dress. EAT. Very transportable if you can borrow a bowl the other end.
If you really want/need to do meat, how about a platter of salami and cold rolled roast beef or ham with some olives and roasted peppers. You could concoct your own antipasto salad platter. If it doesn't have to be meat specifically, how about some great cheese - like a triple creme brie with bagets or crackers? That would be easy to carry, too.
Does it have to be a main dish? How about a bbq/candied salami? Delicious & not too heavy. A beef BBQ could work too, but not sure if you can handle that. As for meatloaf, I make some twists that I think you could handle that don't effect reflux- like Mexican stlye or mushroom. Another option could be to make a great noodle or lettuce salad topped with flank steak (you could prepare the steak ahead as it can be cold anyway)
Thanks for all of the suggestions! The meatloaf, sausage and meatball ideas won't work for this occasion since these foods usually make me a little sick (spicy-acid reflux) and while I want to please the people at this party I also want something I can enjoy! Sorry about not mentioning that first.
The wings seem like a good idea. I'm leaning towards them. I'm just a little worried about carrying them since I am not a very strong person! Any other suggestions welcome and thank you all so much!
Once the wings are cooked, you can put them in a ziplock bag to transport, so unless you make a LOT of wings, it shouldn't be too heavy. 5 lbs of wing is a bunch, and in a ziplock, placed inside a cloth bag with handles, hopefully wouldn't strain you. Let us know what you do and how it works out!
Even in this day and age of gourmet, there are few things I appreciate more than a good meat loaf (of course, if your dinner companions are really chi-chi, they may not go for this). Go to your local butcher and get meat loaf mix from him; be pesky, and make sure you get exact cooking instructions. Then, simply bake it the day before.
You have 2 options: slice and serve cold with a pungent mustard sauce and some pickles (without the ketchup on top), you can pretend it is a fancy, country-style French meat pate. You can also make it with the ketchup on top and microwave just before serving with some kind of gravy. Being a lump of cooked meat, it is easy to carry on public transit.
Teriyaki chicken wings are another possibility. They're good at room temp. Just buy some drumettes, and make a sauce with soy sauce, worchestershire, ginger, garlic,honey and sherry. Marinate the wings overnight in the sauce, then put in a baking dish and bake at 400 degrees for about 45 minutes. After about 25 minutes of baking, it helps to pull out the baking pan and use a fork or tongs to turn over the wings so they cook evenly
I like to make sausage stuffed mushrooms.
A container or two of large button mushrooms (a lb or lb.5)
1/2 lb of bulk Italian sausage (mild, med, hot, whatever you like - or make some of each!)
1/2 cup shredded mozzarella cheese
1/4 cup seasoned bread crumbs
Parsley to garnish
Pre-heat oven to 450. Wipe off the mushrooms and pull out the stems to make a little hollow nook in the mushroom. SAVE THE STEMS, finely chop and saute them. Brown the sausage and drain off the grease. Combine the sausage, sauteed mushrooms stems, cheese and bread crumbs - fill each mushroom cap with the mixture. Put in a baking dish and heat at 450 for about 15 minutes or until heated through, sprinkle with parsley - VOILA!!
You can make these the night before and heat them at the party. For easier travelling, you can slice a very thin piece off the bottom of the mushroom caps so they will stay flat in the dish (otherwise, they may roll around a bit, but they are very easy to re-assemble!!).
Meatballs would be good. This so easy and retro but get bulk breakfast sausage. Bring equal amounts of castup and beer to a boil. Roll about 1" meatballs from the sausage and drop into the boiling catsup and beer. Cook until the sauce has thickened. If you have a crock pot or chafing dish you can cool the meatballs over night and put them a big ziplock bag and transport them in that and reheat at the party. People will soak up the sauce with bread when the eat balls are gone.
I know I did not give amounts but you did not say how many people you are going to serve. I usually use a 1+1+1 ratio. 1 lb/ sausage to 1 qt. beer and 1 qt. catsup.
You could also Google up a recipe for Chinese type spare ribs which are fairly easy and again put into freezer bags and refrigerating over night or for a day or two and then reheating on site.