Please help inspire me.....

[gastronomy]

Okay here is my deal... I am having my family over for a holiday dinner on Thursday (Im off work so I have the day to prepare). We are 9 adults and 3 kids. 2 adults need a non red meat alternative. I wanted to do a Prime Rib with all the fixings (and a seafood dish- maybe risotto) but I have a few sister in laws her squirm and beatiful pink meat and insist on well done. I got some advice form you this board to save the roast for a different crowd and maybe try something else. Im have no inspiration! Please help me decide on a wonderful crowd pleasing center piece- I was going to make a red sauce simmered all day with pork, veal and beef and go with italian style theme but we just ate dinner at my brother in-laws last night and he had red sauce with meatballs and a lasange. Im thinking everyone might want something different given the close proximity of time. I thank you all in advacne for helping me plan this meal! We eat meat, pork chicken seafood etc. etc. etc.

[melly]

Slow-braised brisket..first topped with BBQ sauce. Delicious with mashed or roasted potatoes, or a mushroom risotto...make a BBQ-gravy with sauce. It is lovely. Honest. A creamed spinach or creamed pearl onions with would be nice...a big salad.

We are doing baby back ribs because of folks who want their prime rib well done. I just cannot ruin a prime rib that way!

[gastronomy]

I cant find brisket in time for Thursday- But thank you for that lovely recipe- I am filing that away with Diannes Veal- It really sounds amazing. As for the cassoulet does anyone have any recipes? Thanks again!

Now I have a question about lobster ravioli (starter course).... I have the lobster- but i need a recipe.... Anyone??

[yayadave]

I read your other thread and this is the idea that hit me at the time. Why not really change direction and make a cassoulet? Or an ersatz cassoulet? By this I mean if you can't get duck confit, put some chopped up bacon in the bottom of the pot for flavor and , pardon, grease. Then use chopped up chicken for the poultry. For the other stuff you could use smoked shanks and any good sausage. Kielbasa?

[foxy fairy]

Chicken Marsala is easy and delicious and festive -- Silver Palate classic, look at Nov COTM thread for reviews. I know if I were attending to a holiday dinner, I would be thrilled if the hostess served Marbella! I guess you might not view it as "Holiday Special" b/c it's easy to prepare, but it really **is** special, and all the prep is done the day before. So that just means you can go crazy with all sorts of side dishes! :) I really like this Asparagus baked in brown butter if you're looking for a yummy side -- really easy, with a little Parm I think. Roasted brussels sprouts were a showstopper for Thanksgiving. Good luck pleasing the masses! :)

[gastronomy]

Thank you so much for all your suggestions! Diane could you tell me more about the pot au feu and the braised veal- both sound amazing- also foxy fairy can you tell me more about the Marbella? Everyone eats pork but i dont know if i can get my hands on the pork crown roast- i was looking at the roasted loin of pork with baked apples by tylor florence. Seems to be getting really good reviews...

[foxy fairy]

Go Tyler. Tyler's baked baguettes are also **awesome** if you want to splash out and make homemade bread! :)

If you want it, I will post amounts for Marbella, but basically you marinate quartered chickens (the recipe I think is four small chickens, yielding 10ish portions) with a LOT of garlic, some capers, green olives, olive oil, red wine vinegar, oregano, and prunes (I know, I know - but they're just divine here), bay leaves, salt, pepper. Marinate overnight. Next day cram the birds into the smallest pan in which they will fit (this is so it stays juicy) and you pour on some white wine (or wine sub, which I did) and brown sugar. Bake for about an hour at 350, sprinkle with cilantro or parsley. YUM. Some people made this with dried apricots instead of the prunes, but I love the prunes, and I really never thought I'd say THAT! They lend such sweetness... in the event that you have leftovers (doubtful) it's exquisite on sandwiches :) Let me know if you're interested and I'll give you the amounts for the marinade.

Here are a bunch of reviews: (from Nov Cookbook of the Month)
http://www.chowhound.com/topics/456234

Here's a pic of how mine came out: (notice how holiday-esque it looks, with the jewel-like plums and the festive green herbs!

)

http://i223.photobucket.com/albums/dd...

[gastronomy]

Wow that does look amazing! Your picture is wonderful and has me drooling! Very very holiday special! :) I read a couple of negative responses though- but also tons of ppl. who said how amazing it is! This is a definate possibilty- you dont have to post the amounts because I found it online! :)

[littlegreenpea]

Another vote for the prunes instead of the apricots in the Marbella!

[Diane in Bexley]

Gastro, I will not have time to pull up my cookbook recipe at home, but I found this on the Net and it is similar: http://www.cuisine-france.com/recipes/pot-feu.htm. Pot au Feu is a fancy French term for a boiled dinner. The objective is to have several kinds of meat, fowl, pork, etc. and a variety of root vegetables. The sauce/stock that comes from braising the proteins is traditionally served as a soup prior to the meal presentation.

The best recipe I use for the stuffed veal breast is from the Jacques Pepin/Julia Child cookbook, Cooking at Home. The attached http://www.vealrecipes.com/RecipesMain/RecipeBreast/RecipeBreast2.htm is from a 1/2 breast. For your amount of people, I would double this. Make sure you order this in advance from your butcher. I brought one home once and had to cut the pocket myself. It is not difficult but time consuming and there is the "ick" factor, as my DD would say. This recipe http://www.vealrecipes.com/RecipesMai... would be enough for your crowd, haven't tried but but sounds good. Not every one likes the taste of blue cheese though.

This may not appeal to you, but a traditional Jewish stuffed breast of veal for Sabbath or Holidays consists of a whole breast with a pocket, 2 large chopped onions, 1 lb. mushrooms, 2 lbs. ground veal or beef, 2 beaten eggs, s&p, 2 T garlic. 2 T paprika. Saute chopped veggies in large skillet with 2 T EVOO till soft. Combine as for meat loaf with raw meat, eggs & seasonings. Stuff in pocket of veal. Sew up veal or use skewers to close. Brown meat well on both sides in large frying pan. Place in greased roaster on bed of finely chopped onion (2) and 3-4 ribs chopped celery. Pour 1 cup chicken stock and 1/2 cup white wine over. Season with tarragon. Cover roaster with foil. Braise in 325 oven for 3-4 hours till very soft and tender. Best prepared a day ahead. Remove fat before reheating. Carve in slices before reheating. A whole breast (10-12 lb) should serve 14-16, 1/2 breast 8 - 10. Good Luck!

[gastronomy]

wow Diane thank you so much- Sadly I went to my butcher and I will not be able to get the veal by thursday :( I live in the Bahamas and we are very limited as all these things come from the states. Thank you so much for taking the time out to type all that out for me and I have filed that recipe away for a gathering where I have enough advanced time to order the veal. I will be sure to post when I get the chance to make it! :)

[JoanN]

When you say "non red meat," is pork okay? A crown roast of pork could be wonderfully festive and certainly "holiday special."

[alanbarnes]

Bingo! If you want to do a standing rib roast, this is just the ticket. Just pork instead of beef, thus eliminating the issue of doneness.

PS--don't overcook the pork, either. It should be very slightly pink and juicy.

[Diane in Bexley]

Gastro, on your other thread, I suggested braising meat as it turns out well done and can be quite elegant. Best part is you can do most braises in advance and re-heat, spares you time on the big day. If you want to do a luxe presentation, your family seems to like Italian, how about osso buco? The recipe I like uses lots of onions, carrots, mushrooms and white wine with a lemon/parsley garnish. You can serve that over polenta or risotto. Or a pot au feu, which is several braised meats like chicken/turkey/sausages/lamb/veal and accompanying vegetables. The braciole recipe from another poster sounds like a good suggestion too. Another excellent braised veal dish is stuffed breast of veal, you can stuff with bread dressing or ground veal. A whole breast of veal serves 14-16 people, should be perfect for your crowd. Let me know if any of that appeals and if you need recipes.

[diablo]

I know it's been said here before, but you can't really go wrong with a roast chicken on a bed of potatoes and veggies (carrots, celery, rutabega, parsnips, turnips, etc). Serve with some nice hot biscuits and butter on the side. I'd still do the prime rib myself, but my family eats ALOT at a dinner, plus if you have the chicken as an alternative you can make the prime rib to your liking (pink, IMHO is how it should be anyway) ;)

[gastronomy]

Thanks! My husband said the same thing about the roast chicken but I felt like I make that so often its not "Holiday Special" You know what I mean? The other problem is I only have one oven (well I have a small convection oven given as a gift) but i have not opened that yet- I should see how big it is- I just saw this recipe on the foodtv site:
Braised Pork Roll: Braciolona- Its a Batali recipe- http://www.foodnetwork.com/food/recip...
anyone try this before?

[gastronomy]

I also found this Roast Loin of Pork with Baked Apples and Cider Gravy
http://www.foodnetwork.com/food/recip...
Giada has a bracole recipe that uses flank steak...
any suggestions?

[ginnyhw]

Buy a capon instead - I've done it and it feels "Holiday Special" but is as easy and delicious as regular raost chickens. You sister in laws will be impressed.