Pitch-in/Potluck Cold Entree Suggestions?
I am on the list to bring an entree (or a side, I suppose) to what people in my new town call a pitch-in, but which I would call a potluck. It's a lunch thing among co-workers, and I just don't have any idea what to do.
Here's the main problem: there is nothing to warm food with except a small microwave, and I don't currently have a working crockpot/slow cooker, so I need something that I can make the night before and serve cold or at room temp. (There is plenty of fridge space.)
I rarely make cold food, and I just don't have any ideas off of the top of my head. A nice salad of some sort is all I've been able to come up with (pear, walnut, feta, balsamic; whatever), and even then I'm not thrilled about that, as I'd rather make something more interesting. Cold entrees just aren't my forte.
I will be cooking for non-Chow types, so I'm probably not looking for anything too esoteric, but good food is good food and I'd like to bring something in I can be proud of.
Potlucks are not my favorite. . .
Some room temperature entrees:
- quiche (cliche but really good if made entirely from scratch)
- tart (muchroom/fontina, leek/onion)
- salmon mousse or pate served with breads and crudite
- terrine (vegetable, roast pepper, asparagus/egg, salmon/cod, chicken/pork)
- rolled sandwiches
Hope this helps. Good luck and good eating!
Much appreciated! That's certainly a good start. (Why didn't I think of quiche?!) I've never actually done a potluck before, although I've participated in numerous holiday-related feasts where I coordinated with a couple other people to get the meal on the table. I wish had gotten to the signup sheet in time to snag a dessert slot. :P
sesame chicken wings are good at room temperature. for all that, so are sesame, peanut butter noodles.
cold shrimp? chilled salmon with horseradish sauce?
sliced pork tenderloin with a couple of good sauces is a nice room temperature dish, too.
I think that a roasted beef or pork tenderloin sliced really thin is BETTER cold than hot. It loses that mushy over-tenderized thing some tenderloins have. I'm thinking cold beef tenderloin on arugula salad, with some kind of balsamic vinaigrette? Super-simple, but adventurous enough for non-foodie-types, I think.