Chowhound recipe help - moved from Southwest board
Chowhounds--I respect your restaurant opinions, so now I ask for your recipe suggestions. We're having a potluck at work and I'm making two side dishes. I wanted to try to mimic Roaring Fork's green chile mac and cheese or Cuban rice and beans, but I started worrying about both dishes drying out. I'll have to cook the dishes the night before and heat it up before lunch in either a microwave or a large electric roaster that my friend will bring. What do you think? How to keep food from drying out?
Do you have other side dish suggestions that are good for reheating the next day? I'm a decent cook so it doesn't have to be a novice recipe, but I want something super tasty and fast.
I have made Robert McGrath's green chile mac for years from his original recipe. With a few tweaks, i..e more poblano puree, less onions, it comes out pretty close to the original. However, I DO NOT recommend this for a potluck as the final key elements of cream and cheese need to be added at the end at just the right time. And, it will eventually dry out and will not reheat close to the original.
Rice and beans I'm sure will work. I always go with a baked ziti/penne/or lasagna around this time of year, because they inevitably tast better on the reheat anyways. Good luck, good eating.
if you do a black beans and yellow rice dish you can precook and leave the beans in a thick soup. they'll microwave or hold in a crockpot/roaster just fine. keep the rice separate and serve a large spoonful on top of the beans. it's very pretty. and room temp rice shouldn't be a problem. let me know if you want the black beans recipe.
meatballs in tomato-cream sauce stay well and are great reheated. always a potluck winner.